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How to cook TOP specialties traditional foods of 101 countries A-Z

Antoniu Andrei **** 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. ****



Afghan 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. Bulani
A 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.


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 pieces and 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 it becomes golden brown and then flip it over and fry the other side while adding oil as 4

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. Naan
Afghani Naan Recipe or bread recipe makes the important part of the Afghan meal.


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 seeds if 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.

Enjoy your Naan recipe.

3. Qabili Palaw
Afghanistan 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 extra fluffiness) 4 tbsp. sunflower oil 1 kilogram of lamb shoulder, cut into chunks. 1 cup lamb stock 3 cups water salt 3 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. sugar 2 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 and brown, 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 mediumlow 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 make sure not to overcook them. Once they are cooked, drain any leftover liquid out of the pan. 6

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 spice mix. 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.


1. 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. 7

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Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions. For a little spice, saut 1 tablespoon of harrisa paste(next recipe) or a minced chile pepper with the onions. Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs. Add 1 small, diced eggplant along with the peppers. Add 1 potato, cut in a small dice, along with the peppers. Sprinkle the top of the cooked dish with chopped parsley or cilantro. 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 2-3 cloves 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. Couscous

Couscous -- 2 cups 8

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 stock over 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. Kefta
All 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 350F oven. Serve as is or in pita bread as a sandwich with tzatziki sauce.


1. Grilled Prawns with Raw Sauce

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 Kebabs
Serve 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 a cool 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 Bread

Ingredients: 14 ounces ground white cornmeal (400 g) 1 tablespoon baking powder 1 teaspoon salt 10

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.


1. Chimichurri
This 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) 11

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.

Many traditional Australian recipes originated in Great Britain and were adapted over the years to fit the Aussie way of life.


1. Meat Pie
Ingredients: 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 layer of commercial puff pastry on top of each pie to form a lid and trim away the excess. Press 13

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 Biscuits
Ingredients: 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 you leave 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 Rissoles
So 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: 14

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.


1. 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


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 3045 minutes or until tender. Serve with lemon wedges.

2. Tafelspitz
Ingredients: 3 lbs beef brisket 2 quarts water 1 teaspoon salt 15

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


Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. 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 oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat 16

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 17

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.


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 (be careful 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 19

1 teaspoon vanilla extract 1 -2 teaspoon milk


1. 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. 20

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 roll the leaf like a cylinder. But since I have The Ultimate Dolma 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 boilin g 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 21

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 over medium 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 22

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-style

Ingredients: 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 23

salt to taste

Directions: 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-Kebab
Ingredients: 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. Dyushbara
Dushbara 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 of minced lamb into a small square of dough, folding the dough in half to make a triangle and 24

then pinching the two ends of the dough together. Making the dumplings is a timeconsuming 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 with coriander leaves or dried mint.



1. Kalia meat dishes


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 of the 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


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)


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


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

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 the powder/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)


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: 28

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

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

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 29

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

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 30

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.

Belarus food is warming and relatively easy to prepare. Here are a few popular Belarusian recipes:

1. Apple Pie

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



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 the tray. Put tray into the oven and cook 1 hour on medium heat. Serve and enjoy with a cup of tea

2. Borshch
Ingredients: 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. Draniki
Ingredients: 6 potatoes 1 egg 2 table spoons flour 1 onion salt pepper oil


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. Machanka
Ingredients: 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, with pancakes for dipping.


1. 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 33

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 1012 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.


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 35

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 flamande

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 of thyme , parsley stalks, a bay leaf and about 6 peppercorns tied in muslin) a handful of parsley , 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 34 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


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 the heat. 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) 37

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 are golden 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 these ingredients 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 in wedges 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 38

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.


1. 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 39

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 one hour 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 phuti and 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 of chuo (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 40

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 and add 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 of chalona 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 41

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 42

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. 43

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 during the 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. 44

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 phuti and 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 typical food 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 45

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) 46

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 phuti and 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 per saltea 3 raisins per saltea 1 slice of boiled egg per saltea Dough incredients


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 add the 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 add them 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.; American oven 572 F.) between seven to ten minutes. Serve them warm. 48

NOTE 1: If desired, paint salteas before baking them. In a frying pan add 6 spoonfuls of lard or margarine, 2 spicy red peppers (ground), 4 spoonfuls of water and a teaspoon of salt. Mix the ingredients and cook them over low heat until the water evaporates. Remove the mixture from the heat and paint each saltea with a kitchen brush. NOTE 2: If desired, you can substitute meat with chicken, or you can combine both.


1. Brazilian Black-Eyed Pea and Shrimp Fritters Acaraj


For the Filling: 1 onion 1 cup small shrimp, fresh or frozen, shelled and de-veined 2 tablespoons palm oil or olive oil For the Fritters: 2 cans black-eyed peas 1 clove of garlic 1 onion 1 red chili pepper Salt and pepper to taste Palm oil and/or vegetable oil for frying

Directions: Make filling: Slice onion very thinly. Spread onions out on a skillet with the olive oil or palm oil, and cook on low heat until they are golden brown (about 15 minutes). Add shrimp and saut until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside. Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas. Clean the pepper of seeds and add to the processor. Process mixture just until well-blended. Season with salt and pepper to taste.


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


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. 50

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: 51

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.


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. Name
Ingredients: 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.


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. 54

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, jalapeno peppers, 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.


1. Shopska Salad (the Bulgarian favourite)

Ingredients: 55

4 spring onions 4 medium tomatoes 1/2 cucumber 1 green pepper 1 red pepper Optional 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 56

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 12 minutes, then add the pureed spinach. Add the milk and 200ml of the water in which the 57

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 your mixer, 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 bunch parsley red wine vinegar sunflower oil salt

Directions: Bake/roast the aubergines, tomatoes and peppers on a hot plate or in the oven (220C), peel their skin and cut into small pieces. Add the crushed garlic. Mix well, add oil and 58

vinegar, salt to taste, stir again. Arrange into a serving dish, top with finely chopped parsley. Serve with toasted bread or bread sticks. Unbelievably tasty!

8. Mish-Mash (a type of omelette)

Ingredients: 3 medium tomatoes 3 red peppers 1 onion 2-3 tablespoons vegetable oil 200g feta cheese 3 eggs chopped parsley salt and pepper to season

Directions: Cut the ingredients into small pieces. Heat the oil in a frying pan, add the onions, then the peppers and the tomatoes and cook for about 3-5 minutes. Add the cheese and eggs and cook for another 2-3 minutes. Sprinkle with parsley and serve. Delicious with toast.

9. Monastery Gyuvetch (Hotch-Potch)

Ingredients: 1 kg braising beef or pork 4 medium tomatoes 120g mushrooms 1 cup rice 1 onion 150 g olives 1 bunch of parsley 2 tablespoons vegetable oil 25g butter 1 tablespoon sugar 2 1/2 cups beef stock black pepper, paprika and salt

Directions: Cut the meat into cubes or small pieces and fry in a pan with a little oil for about 5 minutes. Add the chopped onions, beef stock and paprika, 5 minutes later add the 59

mushrooms and rice and simmer for about 15 minutes. Add the chopped tomatoes, add salt to taste, the butter, 1 tbs. sugar and whole olives, and cook for further 5 minutes. Preheat oven to 190C. Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving.

10. Moussaka
Ingredients: 1/2 kg of minced meat (best mix pork and beef but beef only will do too) 1 kg of potatoes, peeled and finely chopped in cubes 2 tomatoes, finely chopped parsley, 1/3 cupful, finely chopped 1 onion, finely chopped 3 eggs, beaten 1 cup yogurt 2 tablespoon flour salt and pepper to taste oil for cooking 2 tablespoons chubritza (a Bulgarian herb which you could substitute with some Herbes de Provance or Oregano), of course the taste will be different.

Directions: Fry the onion and the minced meat in a little oil. The more fatty the meat is, the less oil you need. In about 10 minutes take it off the hob and mix well with the potatoes, tomatoes, and parsley. Add salt and pepper to taste. Bake for about 45 minutes at 190C, or until the potatoes are cooked. Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes. It's delicious with cold yogurt on the side.

11. Kavarma Kebap

Ingredients: 400-500 g frying beef or pork steak 1 onion 1 clove of garlic 1 glass of wine 3-4 tablespoons fat or oil 1 tablespoon cornflour 1/2 cup beef stock paprika, pepper, salt 60

Directions: Cut the meat in strips, season with salt and pepper and leave for half an hour. Then heat the fat in a pan and brown the meat. Take the meat out and put aside, in the same oil fry the finely chopped onion for 2-3 minutes and add to the meat. Season with salt, pepper, paprika and gently stir to mix the meat and onions. Add the stock, wine and the chopped garlic to the hot oil in the pan, bring to the boil, simmer for few minutes to reduce the sauce, then thicken with cornflour. You can serve with mashed or roast potatoes using the sauce as gravy.

12. Sarmi (Stuffed Vine Leaves)

Ingredients: 3 tablespoons oil 6 spring onions, chopped 1 heaped teaspoon paprika 300g minced veal 300g minced pork 200g rice 1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped mint salt and black pepper 32 Vine leaves boiling water 240ml plain yogurt 25g melted butter extra paprika

Directions: Heat the oil in a large saucepan then add the onions and fry, stirring, for 5 minutes until softened. Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in enough boiling water to just cover the mixture. Bring to the boil then reduce the heat and simmer for 5 minutes. Meanwhile, place the vine leaves in a large mixing bowl and cover with boiling water. Boil off any remaining liquid from the rice mixture if necessary then place one teaspoonful of the meat mixture on each vine leaf. Roll the leaves up into little parcels and arrange, seam side down in a wide saucepan. Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering point then cover and simmer on a low heat for about 30 minutes. When almost ready, mix some extra paprika into the melted butter. To serve carefully transfer the parcels to a serving dish using a slotted spoon then pour the melted butter mixture and yogurt over the top. Serve immediately. 61


1. Ngan Pya Ye Chet(Fish Sauce for Saute)


l teaspoon oil l large onion, finely chopped l cup fish sauce l stem lemon grass, finely sliced crossways, or 2 strips lemon rind, finely chopped 6 cloves garlic, finely chopped 2 spring onions, finely chopped teaspoon chilli powder

Directions: Heat oil in frying pan. Put in chopped onion and fry for a fear seconds, pour in fish sauce and bring to the boil. Remove from heat and immediately add lemon grass, garlic, spring onions and chili powder. Allow to cool.

2. Lamb with Yogurt


10 lb Leg of lamb 2 1/2 c Plain yogurt 1 tb Salt 1 tb Tumeric 2 tb Paprika 1/4 c Cumin 1/2 ts Cloves 1/2 ts Nutmeg 5 tb Veg oil

Directions: Bone the lamb and cut into 1 cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side

3. Yellow Split Pea Fritters

Ingredients: 62

250g dried yellow split peas soaked overnight 1 medium onion finely chopped handful of fresh coriander finely chopped 1 red chilli finely chopped teaspoon paprika teaspoon ground turmeric 1 teaspoon salt peanut oil for deep frying

Directions: First prepare the onion, chilli and coriander by chopping them finely, then leave on one side. Drain the peas and blitz half in a food processor to a coarse consistency, then tip into a bowl. Blitz the remaining half to a smooth paste, adding a little water (no more than 1 tablespoon) to help it along. Mix the two batches together. This will give the fritters a good texture and will stop them splitting during the frying process. Mix in the chopped onion, chilli, coriander, spices and salt. Make sure all the ingredients are evenly incorporated. Heat enough oil in a saucepan to deep fry (never fill the pan more than halfway). Scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape. Gently drop the fritters one by one into the oil. Deep fry in batches of 6 to 8 fritters on moderate heat. After 2-4 minutes they will turn golden brown. Remove with a slotted spoon and drain on kitchen paper. They are best served warm with sour chilli or tamarind dip. makes: 30-35 fritters cooking time: 20-30 mins. Notes: They can be made in advance and frozen until needed. When frying the fritters, remove from the oil when they are just beginning to turn golden. Let them cool completely before freezing. When needed, defrost and place under a hot grill for 2-4 minutes on each side to warm through and make them crisp again.

4. Avocado Ice Cream

Ingredients: 1 large avocado very ripe 25g caster sugar 1 tablespoon milk 120ml double cream


Directions: Scoop the flesh of the avocado into a liquidiser, add the milk and sugar then blend until smooth. Stir the cream into the mixture then pour into an ice cream maker, churn and freeze. If you dont have an ice cream maker, pour the cream into a mixing bowl and whip until it forms soft peaks. Fold the avocado mixture into the cream and pour into a shallow plastic container. Freeze for 3-4 hours, stirring occasionally. Notes/ Tips: serves: 2, generously cooking time: 5 mins

5. Pyi-Gyi Nga Kazun Ywet(Squid & Dandelions)


1 ts Dried red hot chili flakes 1 tb Fresh lemon juice 2 ts Soy sauce 1 ts Brown sugar 2 ts Corn OR peanut oil 1 Clove garlic, chopped fine 1 lb Fresh squids, dressed, cut -into 1/2-inch round slices 1/4 lb Dandelion greens, green -leaves only, halved

Directions: Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes.


6. Pork And Pumpkin Stew


2 Pounds Boneless Pork 2 inch cubes 1 Tablespoon Soy Sauce 1 Teaspoon Salt 1 Tablespoon Ginger finely chopped 1 Tablespoon Garlic finely chopped 1 Medium Onion chopped 1/2 Teaspoon Turmeric 2 Tablespoons Peanut Oil 1 Teaspoon Shrimp Paste 2 Teaspoons Chile Flakes 2 Cups Water 1 Pound Cubed Pumpkin or butternut squash

Directions: Marinate pork with soy sauce and salt for 1 hour. In a large saucepan, place pork, marinade, ginger, garlic, onion, turmeric, oil, shrimp paste, chili flakes and 1 cup water. Mix well, Bring to boil over moderate heat. Cover and cook for 40 minutes. Add remaining water and pumpkin. Cook 15 minutes or until the pork is tender and most liquid evaporated. Serve warm over white rice.

7. Chicken And Vegetable Fritters


1 Cup Chopped Chicken uncooked 1 Medium Egg beaten 1/2 Teaspoon Salt 1/2 Cup Carrot grated 1/2 Cup White Radish grated 1/2 Cup Cabbage grated 1 Teaspoon Fish Sauce 1/2 Teaspoon Sugar optional 1 Medium Scallion thinly sliced 1 Tablespoon Cilantro chopped 1 Tablespoon Serrano Pepper chopped 1 Tablespoon Rice Flour 1/4 Cup Peanut Oil



Mix the chicken, egg, salt, carrot, radish, cabbage, fish sauce, sugar, scallion, cilantro and serrano. Mix well. Add rice flour and mix well. Heat the oil in a skillet. Prepare. Fritters about 3 inches long and 1/2 inch thick using about 1/2 cup of mixture. Brown them in oil over moderate heat about 2 minutes on each side. Drain on paper towels. Serve warm. Serving Ideas : Serve with Achin (Sour Sauce Dip) or other Burmese dip.

8. King Prawn Salad


2 tbsp Sesame Oil 225g/8oz Raw King Prawns (jumbo shrimps), peeled and deveined 4 Spring Onions, thinly sliced on the diagonal 10cm/4-inches Cucumber, cut into 5cm/2-inch julienne strips 1 tbsp freshly chopped Coriander (cilantro), finely chopped 1 teasp Fish Sauce 2 fresh Red chillies, finely chopped The juice of 1 Lemon

Directions: Heat the oil in a wok or frying pan and when very hot add the prawns and stir-fry for 3 to 4 minutes, until they turn pink. Remove the prawns from the pan with a slotted spoon and cut into thin slices diagonally. Place the prawn slices in a mixing bowl together with the remaining ingredients and toss to mix well. Serve immediately.


1. Banana and pineapple salad


2 firm ripe bananas, peeled and sliced 1 small pineapple, peeled and sliced 1 avocado, peeled, pitted, and sliced 66

1 tbsp roasted peanuts, chopped 1 tin coconut milk (because most of us dont have coconuts growing in our gardens & need to use tins)

Directions: Boil the coconut milk until it thickens and set it aside to cool. Pile the bananas, the pineapple and avocado alternately in layers into individual glass salad bowls, top with chopped peanuts and pour over the thickened coconut milk, chill & garnish with mint and serve cold.

2. Ndole (Bitter leaf soup)


500 ml dried bitterleaf (if you cant find it in your area, substitute it with spinach, kale, collards, or turnip greens) 500 g cooked shrimps (if you can only find dried shrimps, use about 250 ml) 250 ml natural peanut butter in other words, not sweetened. 1 large onion, chopped 500 ml water 2 generous tbsp fresh ginger, grated 2 large cloves garlic, crushed 6 large sweet fresh tomatoes, peeled and chopped 2 to 3 tbsp vegetable oil or olive oil Salt and pepper, to taste

Directions: (If using greens other than bitterleaf, skip this step) soak the bitterleaf overnight; drain in the morning and press out the excess water. If using kale, collards, or turnip greens, wash the greens, chop them, and cook them in a pot of boiling water for 5 minutes; if using spinach, wash the leaves well, rinse properly and then chop the spinach. Heat 2 tbsp of oil in a large pot and add the onions, the garlic and the ginger and saut for a few minutes until the onions are translucent & then add the chopped tomatoes, reduce heat and simmer for about 3 minutes before adding the greens and then simmering again for about another 5 minutes. Now add the peanut butter, stirring well to combine everything, cover the pot and continue simmering until greens are tender, about 10 15 minutes; if the mixture is a little dry, add some of the water, a little at a time. 67

Cut shrimp into smallish pieces and simmer them until they are just cooked, then add the spinach and check and correct the seasoning; serve with rice or boiled plantains and fufu.


1. Cabbage Soup
Ingredients: 3 onions, thinly sliced (600 g) 7 cups Savoy cabbage, or green , finely chopped (550 g) 2 1/2 carrots, shredded (260 g) 1 1/2 tbsp canola oil (23 mL) 2 1/2 tbsp butter, unsalted (35 g) 3/4 tsp sugar (3 g) 1 1/4 tsp salt (5 g) 1/2 tsp ground pepper (2 g) 5 1/2 cups chicken broth (1.38 L) 2 3/4 cups milk, partly skimmed, 2% (700 mL)

Directions: Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning. Ladle the soup into bowls and serve.

2. Apple-Maple Upside-Down Cake

Ingredients: 1/4 cupbutter, softened 3/4 cupmaple syrup 1/4 teaspoon ground ginger 2 medium Granny Smith or Jonathan apples 1/4 cup dried tart cherries or dried cranberries 68

1-1/2 cupsall-purpose flour 1-1/2 teaspoonsbaking powder 1 teaspoonsalt 1 teaspoonapple pie spice or ground cinnamon 1/4 teaspoonbaking soda 1/4 cupbutter, softened 1/2 cuppacked brown sugar 2 egg yolks 1/2 cupmilk 2 egg whites 1/4 cupgranulated sugar vanilla ice cream

Directions: Adjust oven rack to lower third of oven. Preheat oven to 350 degrees F. In a 12-inch cast iron or oven-going skillet, melt 1/4 cup butter. Stir in maple syrup and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Set aside. Core apples; peel if desired. Cut into 1/4-inch-thick slices. Arrange apple slices and dried cherries in the skillet, turning apples to coat with syrup mixture. In a small bowl, combine flour, baking powder, salt, apple pie spice, and baking soda; set aside. In a large bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and egg yolks; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Wash beaters thoroughly. In a medium bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold one-third of the beaten egg whites into batter to lighten. Gently fold in the remaining beaten egg whites. Pour batter evenly over apple slices and dried cherries in skillet, being careful not to disturb apples and cherries. Bake for 25 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in skillet on a wire rack for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edge of cake from side of skillet. Carefully invert onto a serving plate. Serve warm cake with ice cream. Makes 8 to 10 servings.

3. Maple Creme Brulee with Hazelnuts

Ingredients: 69

Nonstick cooking spray 2 cups whipping cream 3 tablespoons sugar 6 egg yolks 1/3 cup pure maple syrup or maple-flavored syrup 1 1/2 teaspoons vanilla 1/8 teaspoon salt 1/4 cup sugar 1/4 cup chopped hazelnuts or almonds, toasted

Directions: Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups or ramekins* with cooking spray. Place custard cups in a 3-quart rectangular baking dish; set aside. In a heavy small saucepan, combine whipping cream and the 3 tablespoons sugar; heat over medium heat just until bubbly, stirring occasionally. Remove from heat; set aside. Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk hot whipping cream mixture into the egg yolk mixture. Divide mixture among prepared custard cups. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the custard cups. Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool. Cover and chill for at least 1 hour or up to 24 hours. Before serving, let custard cups stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts. Serve immediately.

4. Sauteed Fiddleheads
Ingredients: 70

1 bunch fiddleheads 1 Tablespoon butter 1 Tablespoon olive oil

Directions: Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. Add the fiddleheads and saut, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy.

5. Canadian Bacon with Maple Glaze


cup cider vinegar cups maple syrup 1 Tablespoon brown sugar 1 pound (approximately) Canadian bacon

Directions: Preheat oven to 300F (150C). Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside. Slice Canadian bacon about -inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices. Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.) Serves 6 for lunch or dinner, or 15 to 20 as a snack.


6. Sweet Corn Pancakes


6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.) cup half-and-half 1 Tablespoon sour cream cup flour 1 teaspoon baking soda 1 teaspoon baking powder cup corn (may be fresh or frozen corn kernels) Vegetable oil to oil the pan

Directions: Beat the egg whites until they hold soft peaks when the beaters are lifted up. In another bowl, combine the egg yolks, half-and-half, and sour cream. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture. Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side. Serves 4 to 6.


1. Empanadas
Ingredients: Dough 1.1/4 kilo flour (5 cups) 60 grs. baking powder (2 tea spoons) 25 grs. salt (1 tea spoons) 125 grs. lard (1/4 lb) 72

250 ml. milk (1 cup) Stuffed

4 onions chopped 125 ml. oil (1/2 cup) 50 grs. paprika (1 tea spoons) 1/2 k ground beef (1 lb) Salt, oregano, pepper 1 bouillon cube 3 eggs

Directions: Dough Preparation Sift flour, baking powder and salt together, add melted lard and hot milk; mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox. 20 cm diameter, and put in each of them one tbsp stuffing, one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F. Stuffed preparation Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note: add 1/2 tsp of sugar to soften onion. (Optional.

2. Pastel de choclo
Ingredients: 6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. Salt 3 tbsp. Butter 1/2-1 cup milk 4 large onions, chopped 3 tbsps. Oil 1 lb. (1/2 kg) finely ground lean beef Salt and pepper to taste 1 tsp. ground cumin 4 hard-boiled eggs, sliced 73

1 cup black olives 1 cup raisins 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin 2 tbsps. Confectioners sugar.

Directions: Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. To prepare the pie use an oven-proof dish that you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisins. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the Pastel as it is eaten. Serve with Ensalada Chilena.

3. Ensalada a la chilena ( Chilean Salad )

Ingredients: 4 cups finely sliced, onion 4 cups finely sliced peeled tomatoes 1 tsp. salt and pepper 3 tbsps. Oil Lemon juice to taste 1/2 cup chopped fresh coriander leaves

Directions: Put onions in a bowl. Cover with cold water and leave for an hour. Drain well. Mix with the tomatoes on a large platter. Sprinkle with salt and pepper. Pour on oil and lemon juice. Mix and serve with chopped coriander on top.

4. Pebre (chilean salsa)

Ingredients: 1/2 cup chopped fresh coriander leaves 2 Medium onions chopped very fine 1 lemon. (Juice) 1 Soup spoon of vinegar 74

3 Very fine chopped garlic pieces 4 Soup spoon of oil Hot Chile pepper and salt to taste 1 natural tomato chopped very fine

Directions: Mix all the ingredients

5. Humitas
Ingredients: 12 ears of corn, save the husks 1/2 onion, finely chopped 4 tomatoes, finely chopped 2 tablespoons paprika 3 basil leaves, chopped fine salt 1/4 1 cup milk

Directions: Grate the corn. Fry the chopped onion and tomatoes with paprika. Add this to the grated corn, add salt to taste, basil, and enough milk to make a clear cream. Join 2 corn husks and fill with the corn mixture. Fold the leaves laterally and cross the ends. Tie each bundle with strands from the corn husks. Put in boiling water and boil 20 minutes. The corn doesnt have to be very tender.

6. Chilean Salad
Ingredients: 3 cups sliced tomatoes 1 cup finely sliced sweet onions or 1 cup red onion salt & freshly ground black pepper 3 tablespoons olive oil 1 teaspoon lemon juice 1 tablespoon chopped coriander leaves (or to taste)

Directions: 75

Mix tomatoes, onion, salt and pepper together on a platter Combine oil and lemon juice and pour over salad. Sprinkle with coriander leaves on top.

7. Chilean Butternut Squash Casserole

Ingredients: 1 large butternut squash 1 cup chopped onion 2 -3 cloves garlic, crushed 1 -2 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1 -2 dash cayenne pepper 1 cup red bell pepper, coarsely chopped 1 cup green bell pepper, coarsely chopped 1 teaspoon salt 4 eggs, beaten 2 cups corn kernels (fresh or frozen) 2 cups grated sharp cheddar cheese

Directions: Cut squash in half lengthwise and scoop out seeds. Bake cut sides down at 425 45- 50 min. or until very soft at thick end. Let squash cool and scrape out of the shell; mash as smoothly as you can. Meanwhile, saut onion, garlic and spices in olive oil until onion is translucent. Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350.

Stir beaten eggs into mashed squash.

Add corn, sautd vegies and grated cheddar; stir to mix well. 76

Bake 20 min. covered; uncover and bake 20- 30 min. more.

8. Chilean Tortilla
Ingredients: 2 tablespoons grapeseed oil 2 cups Simply Potatoes Shredded Hash Browns 2 medium carrots, shredded 2 green onions, thinly sliced 1/2 cup aged goat cheese, grated 1/4 cup sun-dried tomato, thinly sliced 3 eggs, beaten salt and black pepper 2 tablespoons butter or 2 tablespoons grapeseed oil

Directions: Heat the oil in a non-stick saute pan over medium heat. Add the potatoes and cook until golden brown. This is best achieved by allowing the potatoes to sit on the bottom of the pan for a few minutes before stirring to create a browning. Once potatoes are cooked, 510 minutes, remove from pan and place on a plate lined with a paper towel to cool. In a large bowl, combine all the ingredients except for the additional 2 tablespoons oil. Add the potatoes and stir to combine. Wipe out the pan and heat a the pan over medium heat. Add the fat and allow to coat the entire pan. Add the potato mixture and cook stirring gently until it begins to set. At this point, turn the heat up to medium-high and allow the bottom to brown. Cover with a lid for a few minutes to set the top and remove from heat. Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish.


1. Chinese Fried Rice


Ingredients: 3/4 cup finely chopped onion 2 1/2 tablespoons oil 1 egg, lightly beaten (or more eggs if you like) 3 drops soy sauce 3 drops sesame oil 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped 1/2 cup finely chopped carrot (very small) 1/2 cup frozen peas, thawed 4 cups cold cooked rice, grains separated (preferably medium grain) 4 green onions, chopped 2 cups bean sprouts 2 tablespoons light soy sauce (add more if you like)

Directions: Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.

2. Chinese Hot and Sour Pork Soup

Ingredients: 78

8 cups chicken stock 1/4 lb lean pork, julienned 2 tablespoons garlic and red chile paste 2 tablespoons soy sauce 3/4 teaspoon white pepper, ground 1/2 cup egg substitute 2 tablespoons cornstarch 1/2 cup bamboo shoot, julienned 1/2 cup water chestnut, sliced 1/2 cup carrot, julienned 1 cup shiitake mushroom, sliced and stems removed 1 cup straw mushroom 1 (12 ounce) package cake tofu, 1/4-inch dice 1/4 cup white vinegar 1 teaspoon sesame oil 1/4 cup dried black fungus, soaked for 1 hour scallion, finely chopped, garnish

Directions: Bring stock to a simmer. Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute. Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu. Simmer 5 minute. Mix cornstarch with 2 tablespoons water and add. Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil. Serve with a garnish of chopped scallions. NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

3. Mapo Tofu


Ingredients: Minced beef/pork (65g) Minced onion (4g) Chili oil (10g) Lobster sauce (10g) Sichuan pepper corn Garlic Soy sauce Tofu (200g) Chili powder Chicken soup (130g) Caltrop starch Yellow wine.

Directions: Chop every slab of tofu into three slanting pieces, and then cook them in boiling water in order to whip off the smell of plaster and drain the water inside tofu. Heat the pan with pig fat, and then stir-fly minced beef with broad bean paste. Put in pepper powder, soy sauce, lobster sauce, chili oil, yellow wine, salt, minced onion, stir-fry it until the flavors of the ingredients are totally absorbed. Put in tofu and 100g chicken soup, and turn down the heat to cook the soup into thick juice. When it is almost ready, put in caltrop starch, minced onion, Sichuan pepper corn and gourmet powder.

4. Sweet and Sour Spare Ribs

Ingredients: Spare Ribs (500g) Flour (60g) Shaoxing Rice Wine (60g) Soy Sauce (50g) Sugar (90g) Vinegar (80g) Some onion Potato starch and fragrant oil.


Directions: Chop the Spare Ribs into pieces of about 1 inch long, and then Mix the steak pieces thoroughly with 20 gram wine and a right amount of salt, potato starch, flour, and water. Mix soy sauce, sugar, vinegar and 35 gram Shaoxing wine, potato starch and water together, and make then into juice for later use. Heat the pan with oil, then put in spare ribs piece by piece, fry them until they become crispy, and pick them. Leave some hot oil in the pan, and put in some onion to fry a few seconds, and put in the ribs, then immediately put in the juice made before. Stir-fry them until the fragrance is fully absorbed. Then put in some balm before it is well-done.

5. Fried Rice with Egg

Ingredients: Half bowl of cooked rice one egg 1/3 of a carrot 1/3 of a potato two small mushrooms one piece of dried tofu some minced meat and thick soup

Directions: Chop the carrot, potato, mushrooms, and dried tofu into small pieces. Beat the egg well, and mix in a right amount of salt and gourmet powder. Heat the pan with oil, and then put in the minced meat, wine, and soy sauce to stirfry. Take it out when its ready. Heat the pan with oil again, stir-fry the egg and smash it, then take it out. Heat the pan with oil, stir-fry the carrot, potato, dried tofu, and mushroom for a little while, and put in some salt and gourmet powder. And then put in the cooked rice, minced meat and egg, pour in some thick soup, braised it for two minutes until it is well-done.

6. Chicken Chow Mein

Ingredients: 1 package fresh celery (sliced) 81

1 tablespoon olive oil or 1 tablespoon vegetable oil 1 cup bean sprouts 1 (4 ounce) can mushroom pieces, drained 1 (7 ounce) can sliced water chestnuts, drained 2 cups cut up cooked chicken 3 tablespoons cornstarch 1/4 cup water 1 (10 ounce) can condensed chicken broth 1/4 cup soy sauce hot cooked rice chow mein noodles

Directions: In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender. Add bean sprouts (if using), mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes. Serve over hot, cooked rice and chow mein noodles.

7. Ma Po Tofu

1 (1 lb) package reduced-fat firm tofu, cut into 6 slices 1/2 cup reduced-sodium fat-free chicken broth 1 tablespoon cornstarch 2 tablespoons low sodium soy sauce 1 tablespoon oyster sauce 1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons) 4 ounces ground lean pork 1 tablespoon fresh ginger, grated & peeled 82

3 garlic cloves, minced 2 cups cooked long-grain brown rice, while it's still hot 1/3 cup green onion, chopped

Directions: Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes. Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat. Serve tofu mixture over rice. Sprinkle with onions.

8. Gong Bao Ji Ding (Kung Pao Chicken)

Ingredients: 1 lb chicken 1/2 teaspoon salt 1 tablespoon sherry wine 1 egg white, lightly beaten 1 tablespoon cornstarch 2 cups oil 12 dried chilies, torn into several pieces 5 garlic cloves, peeled and halved 5 thin slices ginger 2 red onions, peeled and sliced into eighths 1/4 cup peanuts 1 tablespoon sherry wine 1 tablespoon vinegar 1 1/2 tablespoons dark soy sauce 83

1 tablespoon sugar 1/2 teaspoon salt

Directions: Cut the chicken into bite-sized cubes. Mix together the next four ingredients, pour over chicken, and marinate for 30 minutes. When the chicken is marinated, heat the oil in a wok over high heat until the oil reachs 400 degrees. Stir the chicken to separate, add to the oil and stir again. Cook for 1 minute, flip, and cook for 2 minutes more, or until the chicken is cooked through and browned slightly. Drain chicken and set aside, reserving 2 tablespoons of the oil in the wok. Add the torn peppers to the hot oil, turning until black. Add the garlic and ginger, stirring for 15 seconds. Add the onions and continue to stir for 1 minute. Add chicken and peanuts and continue to stir-fry. In a small bowl, mix together the sherry, vinegar, soy sauce, sugar and salt. Add to the wok and cook until heated through. Serve over rice.

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