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Makiełki (Polish Christmas Noodles) Ingredients 2/3 cup / 100 g / 4 oz raisins 7 oz / 200 g raw poppy seeds 1.25 cups / 310 ml Boiled Milk- 3 tbs honey Pinch Salt 2 tbs Butter 1 cup / 100 g / 4 oz walnutschopped Dumplings: 1.5 cups / 200 g all purpose flour 1 egg 1/2 -2/3 cup (100-150ml) warm waterIntroduction This dish is basically the poppy-seed cake filling mixed with homemade noodles or pasta. It is sweet, full of calories, and absolutely delicious. It can be served hot or cold, depending on one’s preference. Today, according to tradition, the more poppies you eat on Christmas Eve, the more money you will have in the coming year. Preparing Poppy Seed Mixture: Preparing the Dumplings: Grinding the Poppy Seeds: Preparing the Poppy Seed Mixture: Final Step: Transfer the poppy seed mixture to a large bowl. Add the soaked raisins, walnuts, and dumplings. Mix everything to combine. This dish can be served either cold or warm.directions Begin with the raisins. Place them in a container and cover them with warm water. Cover the bowl with a small plate and set it aside to soak. Pour 2.5 cups of milk into a large cooking pot and bring it to a boil. Add all the poppy seeds. Reduce the heat to ‘low’ and cook for 15-20 minutes, stirring occasionally. Poppy seeds tend to absorb the milk, so ensure there’s enough liquid. If they become dry, add a bit more milk to keep them covered. After 25 minutes, drain them well, trying to squeeze out as much milk as possible. In a medium-large pot, fill it with water, add a teaspoon of salt and a splash of oil, and bring it to a boil. Meanwhile, make the dumplings by combining all the ingredients in the mixing bowl of a stand-up mixer, using the hook attachment. If you’re working by hand, mix all the ingredients in a mixing bowl. Once combined, transfer the dough onto a clean, floured surface, preferably a large cutting board, and knead until it becomes smooth. Roll out the dough with a rolling pin and cut it into strips, using a pizza cutter if available. Make diagonal cuts. Sprinkle the dumplings with flour and use a knife to lift them off the surface to prevent sticking. When the water is boiling, slide the dumplings off the cutting board into the pot and immediately stir gently to prevent them from clumping together. Reduce the heat and let them simmer until they float to the top. Drain and set them aside to cool. It’s best to grind the poppy seeds using a meat grinder, using a
Kapusta Z Grochem (Polish Cabbage with Yellow Peas) Ingredients 1/2 cupyellow peas 1/2 tspSalt 1large onion 2 tbsButter 1/2head of cabbage 1 cupbrothvegetable, chicken or beef 2Bay Leaves 4allspice seeds 1 tsp caraway seedsoptional 1/4 tsp Ground Pepper 2 tbs all purpose flour 3 tbs ButterIntroduction Peas with cabbage have been served in Poland for nearly a thousand years! No wonder we have this specific version of braised sauerkraut, a Christmas meat-free dish. It is an easy-to-make, delicious, and most of all super healthy snack or even a main course, where sour cabbage accompanies yellow split peas.directions Place the yellow peas in a pot with 1 1/2 cups of water and 1/2 tsp salt. Cook over medium heat with the lid on for 30 minutes. Cook them to your preferred level of tenderness, but it’s recommended not to overcook them until they fall apart. While the peas are cooking, cut the cabbage in half and thinly slice one half using a shredder or by hand. Chop the sliced cabbage into smaller pieces. Chop the onion and sauté it with bay leaves, allspice, and caraway in 2 tablespoons of butter until it turns golden brown in a medium/large pot. The cabbage will join in later. When the onions are ready, add the sliced cabbage and broth to the pot. Cook uncovered for about 10 minutes to soften the cabbage. Once the peas are done, drain them and add them to the pot with the cabbage. Mix everything together. In a small pan, make a roux by combining 2 tablespoons of flour with butter. Add this roux to the cabbage mixture and stir it in. Taste and add more salt, if needed. Finish the dish by adding ground pepper to taste.
Piernik (Polish Gingerbread) Ingredients 2 tbs honey 1/2 tsp ground ginger 2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp ground allspice 1/8 tsp ground cardamomif you have 2 tbs Plumsstrawberry / currant (or other favorite fruit) butter / marmalade 1/2 orangeorange zest 2Eggs 9 tbs / 125g Butter 1 cup / 250 g granulated sugar 1 cup / 250 mlMilk 2 cups / 300 g Flour 1 tsp baking soda 2 tsp Baking Powder A pinchSalt Additionally: A few tablespoons Plumsstrawberry / currant (or other favorite fruit) butter / marmalade Glaze: 1/2 cup whipping cream 3.5 oz / 100 g dark chocolateIntroduction Piernik/Gingerbread is very much associated with the Christmas season in Poland. And so, these tasty treats are often baked at home together with all the family to the sound of Christmas carols. directions In a small saucepan, place the honey, marmalade, orange zest, and spices and heat through. Set aside to cool. In a large mixing bowl, beat the butter and sugar. Add the eggs one by one and then the honey mixture, once it has cooled off, and the milk. Stir well. Preheat the oven to 350° F/180° C. Line a bread loaf pan with parchment paper. Mix the flour with the baking powder, baking soda, and salt. Gradually add the flour to the sugar/butter mixture and combine well. Transfer the mixture to the loaf pan and bake for 50-60 mins, or until an inserted toothpick comes out clean. Cool the bread completely before slicing in half horizontally from end to end. Spread marmalade onto the bottom part and put the top back on. Note: You can skip this step and spread some marmalade on each slice before serving. To make the glaze, heat the cream in a small saucepan. Remove from the heat and put in the broken up chocolate. Mix until melted and smooth. Cool the glaze slightly before pouring over the ginger bread.
Formigos /Mexidos de Natal Ingredients 5 liters Water 6 tablespoons honey 50g nutschopped 50g almondschopped 50g dried raisins(preferably dark ones) 250g old homemade breadsliced 1 small wineglass Port Wine 2 litersMilk 1 cinnamon stick lemon peel(a piece the size of a thumb) Introduction directions Place all the ingredients, except the bread, milk, and dried fruit, into a pan and bring ingredients to a boil. Boil for 15 minutes and add the dried fruit and continue to boil for another 15 minutes. When it is almost cooked (which means it has been boiling for around 25 minutes in total), place the bread in a large bowl and pour over enough milk to cover the bread. Allow the bread to soak for 2 minutes. Drain the milk from the bowl so that there is barely any milk left. Add the soaked bread to the mixture in the pan and let it cook on a low heat for 20 minutes. Season according to taste, and add some sugar if you have a sweet tooth. Finally, pour the mixture into small bowls and enjoy.
Azevias de Natal Ingredients 500g Flour 3 to 4 tablespoonsfatmixture of lard and butter or margarine 1 glass brandy Salt For the grain filling: 1kg grain 750g Sugar 2 lemons 1 dessert spoon powdered cinnamon 3 yolkIntroduction directions Cook the beans with a pinch of salt, peel and pass through a fine sieve. Heat the sugar with a little water and let it boil for 1 or 2 minutes. Add the mashed beans, cinnamon, and the zest of a lemon. Let the preparation boil, stirring until you see the bottom of the pan. Remove and add the yolks and put back to the heat to cook the yolks. Leave overnight. Sift the flour into a bowl, make a hole in the middle, and pour in the hot fat. Mix well. Add the brandy and then knead it, adding little drops of warm water seasoned with salt. Knead the dough well and let it rest in a temperate environment. Roll out the dough very thin, and fill with a little of the prepared sweet. Cut the dough into half moons (like patties), or triangles or rectangles (like meat pies), and fry them in very hot oil. Sprinkle with sugar and/or cinnamon.
Majarete Ingredients 1 cupcoconut milk 2 cups Milk 3/4 cup Sugar 3 cinnamon sticks 2 orange leaf shoots 1/2 cuprice flourIntroduction directions Mix the dry ingredients first: sugar, cinnamon and rice flour. . This will prevent lumps when adding liquid form. Put the remaining ingredients in a medium saucepan and cook over a moderate heat, stirring constantly until thickened. Pour into a large mold or individual molds. Let cool and refrigerate for 2 to 3 hours before eating.
Ciorbă Pescărească de Pește (Fisher’s Fish Soup) Ingredients Fish broth: head and tail of a salmon head and tail of a pike head and tail of a trout 2medium carrots 1onions 1parsnips 1 piececeleriac 1medium tomatoes ½red bell pepper 1small hot pepper Fish soup: 12small potatoes(two per person) about 1 kg/ 2.2 lbsfishYou can use other sorts of fish as well (preferably sweet water), for instance: carp, mullet, catfish and so on. 1Trout 1Mackerel 2large zander fillets 2-4 pieces pike 2medium carrots second half red bell pepper 1Onion 3-5 tablespoonswhite wine vinegar 1egg 2 tablespoonssmetanacrème fraiche a bunchlovageor parsley if lovage is unavailable 5-7garlic clovesdepending on size 2 tablespoons Vegetable Oil fine sea salt and black pepperIntroduction This soup is cooked in a fish broth, usually made with the small fish catch of the day. Several types of vegetables (carrots, onions, peppers, root celery, tomatoes, and potatoes) are cooked in the broth. Then the large fish is added (carp, catfish, mullet, bream, pike, or sturgeon) and cooked until soft. The soup is soured with vinegar and flavored with fresh lovage. You can use other sorts of fish as well (preferably sweet water), for instance: carp, mullet, catfish and so on. directions Place the head and tails of the fish in a large pot. Add the roughly chopped vegetables. Cover with water, bring to a boil, and simmer gently for half an hour. Strain the broth. Reserve the carrots, parsnip, and bell pepper. Chop them into smaller cubes and add them to the finished soup when it has finished cooking. Strain the broth again through a finer sieve lined with muslin. Clean the pot and pour the fish broth back into the pot. Peel the potatoes but leave them whole. Only halve them if they are large (and use only 6 potatoes if they are larger). Add them to the pot and bring to a boil. Chop the onion, carrots, and bell pepper used for the soup into small cubes and add them to the soup as soon as they are chopped. Leave to simmer gently for about 15 minutes or until the potatoes are almost done. Halve larger fish, such as trout or mackerel. Add all the fish pieces to the soup together with 1-2 teaspoons salt (to taste) and the vinegar. Start with 2 tablespoons vinegar and add more to taste. It is important to add the salt and vinegar together with the fish to
Karelian Pies Ingredients Rice porridge/filling: 2 dl / 0,8 cupshort grain riceeg. Arborio / Calrose) 2 dl /0,8 cupWater 1 liter /4 cupMilkfatty 1 tspSalt 2 tbsButter Dough / crust: 2 dl /0,8 cup Water 4 dl / 1,7 cuprye flour 1 dl / 0,4 cupall purpose flour 1 tspSalt Egg-Butter Spread: 2hard boiled eggs 50 gr / o,2 cupButteronly soft, not grease ½ tsp SaltIntroduction Karelian pie has a rye pastry crust that is filled with savory rice pudding. It is usually eaten with a mixture made with hard-boiled eggs and butter. The egg and butter mixture is of course optional, but you might get some questioning looks if you decide to eat your pie without it. Karelian pies are a perfect snack for both everyday life and special occasions – they are even served at weddings and graduation parties. This recipe is for 25-30 Karelian pies. Consider halving the recipe if you are first-timer. directions Start by making the filling, rice porridge. I often make it a day before baking because the porridge needs to be cold when you put it in the pies. Boil some water in a pan. Add some butter if your milk is not very fatty: the fattier the better, you know. Add the rice and cook until the water is absorbed. Add the milk and bring to a boil, stirring frequently. Simmer on a low heat for about an hour (the time depends on the rice you use of course). Season the rice porridge with salt. Let the rice filling cool down. Now it’s time to make the dough. This couldn’t be easier! Just stir the flours and salt into the water and knead into a solid dough. Now you have the filling and the dough ready. Here comes the trickiest part. I will show you the technique how to “rypyttää” (crinkle) Karelian pies, but remember that it’s OK that we all have our own unique style. In Finland, we have also a proverb for this: Karelian pies “look like their maker”. The most important thing is the position of the fingers and that you don’t close the pie by pushing too hard. Note: With a rolling pin flatten half of the dough on a well-floured baking board. A 50/50 rye/wheat flour mix is good for that. It is a matter of taste how thin you roll the crust. Some like to have thin crust and a lot of porridge inside. Others, like me, prefer vice versa. If you are a first-timer, make different versions and see which you think is best. Place the pies onto
Korean Chicken Ingredients 3½ lbs chicken thighsboneless ¾ c all purpose flour 2 tsp roasted sesame seedsoptional ⅔ c ShoyuAloha Shoyu recommended. ¼ c Apple Cider Vinegar ¼ c Brown Sugar ¼ csteviaUse all sugar or your favorite sweetener. 3 tbspchili garlic sauceOr your favorite hot sauce. 2 tbsphoney ⅓ c Green Onions 1 tbsp sesame seed oil Vegetable OilIntroduction Korean Chicken is a popular dish for holiday potluck. Chicken bites, drummers, and wings coated in potato or cornstarch, then deep-fried, tossed in shoyu, brown sugar, and honey sauce, sometimes sprinkled with crushed red pepper flakes for heat. directions Cut the chicken thighs into bite-sized pieces (about 4 pieces per thigh). You don’t really need the skin here as this will be deep-fried and dipped in the shoyu sauce. Remove the skin and ant large fatty pieces. Cover the chicken all over with flour. Cover with saran wrap and put in the fridge for at least one hour. The color of the chicken will change from white to a pale pink after an hour because the flour will have bonded with the wetness around the chicken. Note: If you do not give the flour enough time to bond to the chicken, the flour will fall right off when it cooks. Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, and sesame seed oil in a large bowl. Fill a pan with vegetable oil (about a ½-inch high) and put the heat on high. Reduce to medium high as you begin cooking. Add the chicken one by one and separate as you fry so that they don’t stick together. About 1 minute in, you’ll see a slight crust begin to form. Flip and make room to add more chicken to the pan. Cook each side about 5–6 minutes. Once the chicken looks ready, adjust the heat to high to give the chicken has a nice brown crust. Remove the chicken from the pan and dip into the shoyu sauce. Plate with a couple of paper towel sheets underneath to collect the fat so the chicken remains crispy as the sauce soaks into the chicken. Note: you can dip the chicken one by one in the shoyu sauce, but you can also be like my Mom and dip a bunch of them together. Either way, it will come out great.
Kapusta Z Grzybami (Polish Cabbage with Mushrooms) Ingredients 1/2head of cabbage 1 can (14 oz / 500 g) sauerkraut 1 1/2 cups Water 3Bay Leaves 6allspice and peppercorns - whole 1 tspSalt 16 - 20 oz / 500 - 700 g baby bellasbutton mushrooms 1 large onionchopped About 1 cupdried mushrooms 2 tbs tomato pasteIntroduction Braised sauerkraut meets wild mushrooms in this typical Christmas Eve dish. Could you have anything more Polish than that? Serve it with rye bread and homemade butter and you will turn Polish before swallowing the first bite!directions If using frozen mushrooms: Thaw the mushrooms, preferably overnight. Once thawed, finely chop them. If using dried mushrooms: Place the dried mushrooms in a bowl and cover them with hot water. Allow the mushrooms to rehydrate for about 10-15 minutes until they soften. After soaking, drain the mushrooms and chop them finely. While the mushrooms rehydrate, shred the cabbage and cut it into smaller pieces. In a large pot, combine the shredded cabbage with 1 ½ cups (350 milliliters) of water, bay leaves, peppercorns, allspice berries, and salt. Bring this mixture to a boil over medium heat and simmer until the cabbage softens, which should take approximately 5 minutes. Add the sauerkraut to the pot. Continue cooking on medium-low. Clean and slice the button mushrooms. Sauté them in butter until they turn golden brown around the edges. Once sautéed, add these mushrooms to the cabbage mixture. In the same pan, sauté the chopped onion, adding a bit more butter if necessary. Once the onion is translucent and fragrant, add it to the pot with the cabbage and mushrooms. After the dried mushrooms have rehydrated, boil them for approximately 10 minutes on low heat, checking to see if they have softened. If needed, boil them for a bit longer, and add more water if necessary. Once the dried mushrooms are soft, strain the water from boiling them into the pot with the cabbage mixture. Chop the rehydrated wild mushrooms and also add them to the pot. Stir in the tomato paste and continue cooking the mixture for a total cooking time of about 1 hour. Turn off and set aside to cool.
Kompot Z Suszu (Polish Dried Fruit Juice) Ingredients 2 cups dried fruitsapples, prunes, pears, apricots, raisins, cranberries, pears 2 cinnamon sticks 5cloves 6 cups WaterIntroduction This traditional non-alcoholic Polish drink is based on local fruits, collected in the summer and early autumn, dried, and stored with care until winter. Generally, kompot is like a fruit soup with loads of different local fruits floating on the surface (plums, apples, pears, etc.). It is served in glasses as a dessert either warm or cold, but it tastes best chilled, as it is great for quenching thirst. directions Cover the dried fruits with cold water in a pot. Add a cinnamon stick and cloves to the pot. Bring the mixture to a boil over medium heat and simmer for approximately half an hour.. Next day, taste and dilute to desired sweetness. Strain the drink to remove the fruits and spices, discarding them. Transfer the kompot z suszu to a bottle or jug. Store it in the fridge and serve it cold. Cover the dried fruits with cold water in a pot. Add a cinnamon stick and cloves to the pot. Bring the mixture to a boil over medium heat and simmer for approximately half an hour.. Next day, taste and dilute to desired sweetness. Strain the drink to remove the fruits and spices, discarding them. Transfer the kompot z suszu to a bottle or jug. Store it in the fridge and serve it cold.
Śledź W Oleju (Herring in Oil) Ingredients 8-9 ozherringsalt fillets 1 onionsthinly sliced 1 cup Vegetable Oil sunflower oil to cover the fish 3allspice seeds 1/4 tsp Ground Pepperfreshly ground if possible 1/2 cup Parsley chopped Introduction Note: Salted herring, called “herring a la Matias”, works best. Serve with hearty rye bread. Store in the fridge for a couple of weeks, if needed. directions Soak herring in cold water for at least an hour. If very salty, repeat, changing the water each time. Slice drained herring into bite-size pieces. Drain the herring and set on paper towels to dry a bit. Cut the onion in half and slice thinly. Place in a bowl. Add the oil, pepper, the spices and chopped parsley. Slice drained herring into bite-size pieces.Add to the bowl. Mix and refrigerate for at least 1 hour.
Sernik (Traditional Polish Cheesecake) Ingredients 2 lb / 1 kg farmer’s cheese 6Eggsseparated 1 cup / 110g powdered sugar 1 cup / 200 mlheavy whipping cream 2 tbs potato flour 1 tspvanilla Pinch Salt 1 egg yolk 2 tbsMilkIntroduction Cheesecake is one of the most popular desserts in Poland, a mixture of old Christian and Jewish traditions. Sernik is primarily made of twaróg, a type of fresh curd cheese, a common ingredient of Polish desserts. There are many varieties of it in Poland, and this is the most simple and most traditional. Prepare the ingredients early by taking them out of the fridge to reach room temperature. Place the farmer’s cheese in a food processor with a blade attachment. Blend until smooth, which should take about 5-6 minutes, ensuring most lumps are gone.directions Preheat your oven to 165°C (330°F). Separate the egg yolks from the egg whites. Put the egg yolks into a large mixing bowl. Add the sugar to the egg yolks and whisk on high for 2-3 minutes until well blended. In a separate bowl, mix the whipping cream with the flour and vanilla. Change the whisk attachment to a mixing paddle. Add the whipping cream mixture to the egg/sugar mixture and mix just until combined. Continuously mix as you add the blended cheese. Blend until everything is well combined. In a separate bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the cheese mixture. Prepare a 10-inch (25 cm) springform pan by cutting out a circle of parchment paper large enough to cover the bottom. Grease the inner sides of the springform pan with a little bit of butter and your fingers. Sprinkle with breadcrumbs, shaking off any excess. In a small bowl, combine 1 egg yolk with milk using a fork. Gently spoon the cheese mixture into the prepared pan and even it out. Spoon the egg yolk/milk mixture onto the top of the cheesecake batter. Bake for 1 hour. If the top starts to brown too much, cover it with a piece of tin foil. Turn the oven off and let the cake cool in the oven for about 10 minutes, then crack open the oven door and let it cool completely. It’s best to let the cheesecake rest in the fridge overnight before serving. This allows the flavors to meld and the cheesecake to set properly. Enjoy your homemade Sernik! Preheat your oven to 165°C (330°F). Separate the egg yolks from the egg whites. Put the egg yolks into a large mixing bowl. Add the sugar to the egg yolks and whisk on high for 2-3 minutes until well blended. In a separate bowl,
Fried Carp (Karp Smażony) Ingredients 2 lbslarge whole fishI'm using crap Salt and pepper 4 tbs Flour 3 tbsOil 2 tbsButterIntroduction Fried carp is a national food in Poland, though it is eaten only once a year—on Christmas Eve. Depending on local and family traditions, carp is fried with or without a coating. Fried carp is traditionally served as a festive dish during Christmas Eve (Wigilia) in Poland. Enjoy this crispy and flavorful Polish delicacy with your loved ones! directions Clean and wash the fish. Cut off the head and tail, incise the belly and remove the insides. Rinse thoroughly (inside and out), dry. Cut the fish into steaks, as shown in the photo below. Place the fish in a bowl, add 2 tbs of salt, cover with cold water, and refrigerate for 2 hours. Remove, rinse, and pat dry. Sprinkle with pepper. Place the flour in a shallow dish or a plastic bag. Add the fish pieces to lightly cover. Dredge each piece of carp in the seasoned flour, making sure to coat all sides evenly. Shake off any excess flour. Heat vegetable oil in a deep frying pan or skillet over medium-high heat. You’ll want enough oil to submerge the carp pieces halfway. Carefully place the coated carp fillets into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Fry the carp until they turn golden brown and crispy on both sides, about 4-5 minutes per side, depending on the thickness of the fillets. Use a slotted spatula to remove the fried carp from the oil and place them on a plate lined with paper towels to drain any excess oil. Transfer the fried carp to a serving platter. Garnish with fresh parsley (optional) and serve hot with lemon wedges on the side for squeezing over the fish.
Śledź w Śmietanie/ Herring in Sour Cream Ingredients About 7 oz / 200 g salted herring filetsherring a la Matias 1large onion 1apple 1 cupsour cream 3-5potatoes pinchPepperIntroduction Herrings are very popular in Poland at any time of the year. No wonder they made their way to the Christmas Eve meat-free table. Note: When ready to serve, boil peeled potatoes. Place the hot potatoes on a plate and top with the cold fish mixture. Enjoy! directions If using herring filets in salt brine (herring a la Matias), they have to be soaked in water to remove the excess salt. Place the herring filets in a bowl and cover with cold water. Let soak for at least one hour. In the meantime, cut the onion in half and thinly slice each half (or use a mandoline for even slices). Place the slices in a strainer and run a pot of freshly boiled water through the onions to slightly soften them and take away the sharpness. Drain the herrings and pat dry. Cut into bite size pieces. Place in a mixing bowl. Once the onions have cooled, shred the apple and add both to the fish. Add the sour cream immediately to prevent the apple from turning brown. Add pepper and mix well. Cover and cool in the fridge for at least an hour.
Broas Castelares (Portuguese Sweet Potato Cookies) Ingredients 3/4 pounds sweet potatoesscrubbed 3 1/2 cups granulated sugar 1 lemonlemon zest  half of an orangeorange zest 2-3 tablespoons Gingerfinely chopped candied 1 cupcoconut shredded dried 1 1/2 cupsalmond meal super fine blanched 3/4 cups finely ground Cornmeal 1/2 cupall purpose flour 1/4 teaspoonSalt 2 large eggs 1/4 teaspoon orange blossom water(optional) 1 large Egg Yolksfor brushing Introduction directions Pierce the sweet potatoes all over with a fork and bake in the oven at 400° F for 45 minutes or until soft. Let them cool a few minutes then scrape out the flesh. Run the sweet potato flesh through a potato ricer. Place it in a small-medium pot with the sugar. Stir over a medium heat until the sugar has dissolved. Add the lemon zest, orange zest, and candied ginger. Turn up the heat to medium-high and simmer the mixture for 5 minutes, stirring constantly to prevent scorching. Remove from the heat and add all the remaining ingredients, except for the eggs, orange blossom water, and egg yolk. Stir to thoroughly combine. Then, add the eggs and orange blossom water and stir to thoroughly combined. Let the mixture cool, cover with plastic wrap, and refrigerate overnight to let the flavors fuse and the dough firm up. Preheat the oven to 375 degrees F. Use a spoon to scoop out the dough and roll into balls about 1 1/2 to 1 3/4 inches in diameter. Then shape each ball into an oval with tapered ends. Place the cookies on a lined baking sheet and gently press them just to very slightly flatten them (see images in blog post) and brush them with the egg yolk. Bake for 15-20 minutes until lightly browned. Let cool completely. Makes about 30 cookies. These freeze well in an airtight container or ziplock bag.
Sago Pudding With Gula Melaka Ingredients For Cooking Sago: 1 1/2 cup (200 g)pearl sago 6 cups (1.5 LWater For Flavoured Coconut Milk: 1 cup (250 ml)coconut milk 3Pandan leavesbruised & knotted 1/4 tspSalt or to taste For Palm Sugar Syrup: 200 grpalm sugargula melaka), chopped 1/2 cup (125 ml)WaterIntroduction Sago Pudding is one of the best Malaysian desserts. It is definitely unlike anything you’ve eaten before… with a unique texture from the pearl sago – a starch that comes from the Sago palm, only found in Malaysia. This dessert also contains Gula Melaka (palm sugar) and Santan (coconut milk) and is basically a cooked custard dish, using these specialty ingredients.directions Cook Sago: In a pot, add sago and water. Turn on medium heat. Stir Sago: With a whisk, keep stirring so that the sago do not clump. Cook until sago becomes translucent, about 15 minutes. Strain: Pour sago into a strainer and wash off excess starch in running cold water. Pour into bowls: Pour into individual small dessert bowls – to avoid having to transfer it to a serving bowl. Then, put into the fridge to set. Flavour coconut milk: In a saucepan, pour in coconut milk, pandan leaves and salt. Boil on low fire until it bubbles. Stir constantly. Set aside to cool. Make syrup: In another pot, melt palm sugar and three tablespoon of water on low fire, about 5 minutes Serve pudding with drizzles of palm sugar syrup and flavoured coconut milk.
Akkoub Ingredients 2 kgAkkoub 2big white onionssliced 1/3 cupOlive Oil 2 cupsvegetable broth 1/2 tsp cumin 1 tbsponion powder 1 tspwhite pepper Vegetable broth: 1Leekchopped 1onionschopped 1/2 celery stickssliced 1 tbsp Flour 2 tbsp Olive OilIntroduction Akkoub is a wild plant that grows in parts of Lebanon, Syria and Palestine. It is from the sunflower family, and is collected in early spring. It is known for being thorny and prickly, but with a little patience and special gloves, you can dig out the stem and root which is used to make the dish, Akkoub. Once the stem is removed, you can simmer this root to make this delicious, middle eastern delicacy. It is also used to flavour soups, stews, braises and egg dishes, when it is in season.directions Using a pointed and sharp scissors, wear gloves and snip off all the thorns. Wash the Akkoub then drop it in a pan with salted rapidly boiling water. Let it cook for 3 minutes then strain on a kitchen towel. At this point you can freeze it once it cools down if you don’t want to cook it right away. In a medium pan place chopped onions, leeks and celery sauté with some olive oil. Add 1 tbsp of flour and keep stirring until golden. Add 3 C of water and let it boil for 20 minutes. Purée the vegetables and broth. In another pan using some olive oil sauté the onions for 2 minutes. Add the Akkoub and keep cooking. Add cumin, white pepper and onion powder. Add the vegetable purée. Cover and Let all cook on low heat for 20-30 minutes or until you think it’s tender enough. Squeeze some lemon juice and drizzle some olive oil on top. Enjoy with some rice or with some bread
Christmas Turkey (Guajolote) Ingredients 1turkey5 to 6 kg extra virgin olive oil salt and ground black pepper 1/2 cupWhite Wine 4 tablespoonVegetable Oil 12 slices bacon 1Onionchopped 3garlic cloves skinless finely chopped 1 kgground pork meat 1/2 cup hamchopped 1/2 cup almondschopped skinless 1/2 cup pruneschopped 4appleschopped 3/4 cup celerychopped 1/2 cup sweet sherry For the Sauce: 2 cupsturkey cooking liquid 1 1/2 tablespoons Flour salt and ground black pepper To Decorate: Lettuce Leaves 1 red tomatosliced 1cucumberpeeled Introduction Traditional Guajolote is similar to American Thanksgiving turkey, but is often stuffed with a mix of ground pork seasoned with fried fruits which can include apple, cherry, raisins and dates. This turkey is especially popular around the holidays (Christmas) and often becomes a friendly competition between families to see who can make the biggest and best turkey!directions Wash the turkey and remove the gizzards, liver and neck then dry with a kitchen cloth. Spread everything with olive oil and season with salt and pepper. Arrange in a baking sheet and inject the white wine with a syringe. In a frying pan with four tablespoons of oil fry six slices of chopped bacon, in addition to the onion and garlic. Add the pork and ham. Fry until it starts to brown. Then, integrate the almonds, prunes, apples, celery and sherry. Bring to a boil over low heat until the mixture has dried a little. Remove from heat and let warm up Fill the turkey with this and close the opening by sewing with needle and kitchen thread. Tie the legs and wings to prevent them from opening. Place the six slices of bacon on the breast so that it is covered. Cover with aluminum foil, adjusting the edges of the tray well and baking at 220 degrees Celsius, calculating 1 hour of cooking for each kilo of turkey. At this time, uncover every 40 minutes to bathe the meat with its own juice, covering again. Half an hour before it is ready, remove the paper so that the top browns (if it is very dry, pour half a cup of water mixed with half a cup of white wine). When ready, remove from the heat and let stand for 20 minutes before taking it to the table. Deglaze (scrape with a spoon) the bottom of the tray where the bird was baked to loosen what it released. Pour that liquid until you get two cups and place in a small pot. In a small pot, dissolve a tablespoon and a half of flour in a little of the liquid obtained and, already dissolved, mix with the rest by stirring well. Simmer and let
Juicy Pork Leg Shredded with Ancho Pepper Ingredients 2 kgpork leg 8ancho peppersseedless 1⁄2 cupApple Cider Vinegar 1⁄2annatto 1 cuptomato puree 1 tablespoonchicken broth powder 1⁄4 cupalmonds 1⁄4 cupblueberries 1⁄4 cupprunesstoneless 1 1⁄2 cuporange juice 2Bay LeavesIntroduction Another Christmas favourite in Mexico is this delicious pork leg shredded with ancho pepper. This recipe is super easy to prepare and the leg is deliciously flavored since it is made with ancho pepper, orange juice, almonds, blueberries and prunes… your family will love it and it will look stunning on your holiday table! directions Season the leg on all sides with salt and pepper; tie the pork leg with cane thread. Form incisions along the entire leg with a knife. In these holes introduce almonds, blueberries and prunes. Heat a large frying pan, add vegetable oil and seal the meat everywhere. Transfer the pork leg to an oven tray and set aside. Dip the ancho peppers in boiling water for 20 minutes. Blend the orange juice along with the chicken broth, apple cider vinegar, achiote, tomato puree, soaked ancho peppers, bay leaves, onion, garlic, two cups of the chili cooking water, salt and pepper. Cover the leg with the marinade, cover it with aluminum foil and bake at 220 ° C for two and a quarter hours; bathe the leg every 20 minutes with its own juices to prevent it from drying out. Remove the aluminum foil and return it to the oven for 30 minutes, bathing it with its juice every 10 minutes. Serve the pork leg shredded with ancho pepper accompanied by mashed potatoes and salad.
Guacamole con Chapulines (Guacamole with Grasshoppers) Ingredients 2 Ripeavocado 2 LemonsLemon Juice 100 grChapulines 1/4 onions 1/2 cup coriander leaves 2green chilies 1/4 cupWater to tasteGrain salt to tastePepperIntroduction For some, this traditional Mexican dish is nothing more than a novelty at a night market that they will only ever eat once to say they tried it… For others, this dish is a staple of their diet, and something they like to cook to wow their guests. Either way, you can’t miss out on this staple of Mexican street food… guacamole with grasshoppers!directions MUSH the avocado pulp lightly with the lemon. BLEND the chiles, onion, cilantro and water. Pour over avocado and salt and pepper. PLACE the grasshoppers on top of the guacamole and serve in tacos
Esquites (Corn Salad) Ingredients 4 earsMexican white corn elote blanco 1 cupchicken brothor vegetable broth 2 cupsWater 2epazote leaves Typical ToppingsAll are optional. You mix and match to taste. lime juice mayonnaise Grated cheese queso fresco chili powder melted butter Hot sauceIntroduction When you buy Mexican street corn from a cart, you have two options for ordering – on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize however you like it! If you want authentic flavor, you have to prepare this dish with white Mexican corn, elote blanco, not sweet corn. Mexican corn is much firmer, not sweet, and has an earthy, grain like taste. The first time I ate elote blanco I was confused. It tasted nothing like the soft sweet corn that I was used to eating. At first, I wasn’t sure that I cared for it but after a few more tries the taste grew on me. I’ll happily eat it every day now.directions Start by removing the husks and silk from the corn. Cut off the top and base of the cob. Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board. Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body. Place the kernels in a pan. Add 1 cup of chicken or vegetable broth and 4 cups water. Add the epazote and salt. Bring the water to a boil then reduce to medium. Cook until about ⅔ of the liquid has evaporated. If the corn is still too tough for you after the liquid has reduced add 1 cup water and cook until you get the desired texture. Repeat if needed. Serve your corn warm in a cup and then add the toppings of your choice.
Pípian Verde (Green Pipian) Ingredients 7 piecesorganic chicken tights 3green peppersor 2 poblano peppers 1white onionpeeled 2garlic clovespeeled 1 bunchradish leaves 1 cupgreen tomatillosif you have 2fresh jalapeño chillies 10 grfresh coriander 2 cupsfresh spinach leaves 1 cuppumpkin seeds 1/3 cup Sesame Seeds 1/3 tsp dried oregano 1/3 tsp dried epazote 2 cupsChicken Stock 4 tbsp rapeseed oil to tasteSalt Pinchground black pepperIntroduction Green Pipian is also known as “Green Mole.” Tradtional mole sauce is deep brown and incorperates nuts, seeds and chocolate… however this green version often includes ground pepitas (pumpkin seeds) that helps thickens the sauce and lend it its green colour. This sauce is tangy, herbal and spicy all at the same time and is the perfect sauce to serve with chicken or other meats, salmon, shrimp or vegetables. Serves: 5 Prep: 15 min Cooking: 1 hrdirections Charred the green peppers on the hob burner. Once the skin has blacken, wrap it in a plastic bag and keep aside. Heat a frying pan on high heat and toast the sunflower seeds, around 5 min, stirring constantly to avoid burning. Do the same with the sesame seeds. Reserve. Remove the green peppers from the plastic bag and take away all the black skin, deseeded, remove stem and cut. Transfer the green pepper, onion, garlic, radish leaves, coriander, spinach leaves, tomatillos, jalapeño chillies, some of the chicken stock, epazote and oregano to the blender and blend until getting a smooth sauce. Heat a sauce pan to medium heat and add 2 tbsp oil, once hot, add the green sauce and cook for around 10 min, when it starts boiling turn the heat down and continue cooking for 15 min stir from time to time to avoid sticking. Then transfer the toasted seeds into the blender, add some chicken stock and blend three times to get a smooth consistency. Add the seed mixture and rest of the chicken stock to the green sauce, check the seasoning and leave to cook for 10 min more. While the pipían sauce is cooking, heat a casserole dish to medium heat and add the rest of the oil. Season the chicken with some salt, ground black pepper. Seal the chicken in the casserole dish, once brown, add a
Pescado Zarandeado Ingredients 1 five-pound red snapper(Pargo) or 2 smaller, cleaned. I sometimes remove the head, not always. 6Guajillo Chilesde-seeded and deveined 1/2white onion 2garlic cloves 1 Tablespoon fresh Mexican oreganofirmly packed 1/4 teaspoon Salt 1/2 – 3/4 cupWater 1 Tablespooncanola oil 4 TablespoonsButtermelted Saltto season the fish Introduction Pescado Zarandeado is a fish dish, typically Snapper, that is heavily marinated in chile and spices, and then slowly smoked in a special grill called a “mesquite” while being continually basted with the marinade. It is often sold plain as a street-food or in nicer restaurants with rice and/or beans, or sometimes on a salad with a simple lime dressing.directions Devein and de-seed theguajillo chiles and submerge them in a large pot of boiling water. Turn off the heat and let the chiles soak for 20 minutes until they are thoroughly re-hydrated. Then drain the chiles and discard the water. In a blender, add the drained chiles, garlic, onion, oregano, salt and enough water (1/2 -3/4 cup) to blend well into a smooth purée. Heat the oil in a deep saucepan, over medium heat, then add the chile purée and cook until the color deepens and the chile coats the back of a spoon, about 6 minutes. Clean the red snapper and butterfly it. Salt both sides and then coat with the chile paste. Set aside in the refrigerator. Prepare the mesquite fire until it turns to charcoal and burns red. The heat level should be medium. If you hold your hand (be very careful) four inches above the coals, you will be able to keep it there for only four seconds. Use a grilling basket to hold the fish and place it, skin down on the fire. Cook for about 3 minutes, then turn it over and baste with the remaining chile. Cook for another 3 minutes, turn and baste again. The chile, as it roasts on the fire, will become a shimmering deep, dark red and a bit crisped. When the fish is cooked, brush with butter and carefully peel it away from the grilling basket. Serve immediately with thinly sliced iceberg lettuce, tomato and avocado that has been sprinkled generously with an emulsion made of olive oil, Mexican lime juice, vinegar and salt.
Timbits Ingredients 1 ½ cups all purpose flour 1 tsp Baking Powder 1 tsp Salt ½ cup Sugar ¾ cup buttermilk ¼ cup melted butter Vegetable Oilfor frying white sugaroptional Introduction Canadians eat over 1 billion doughnuts a year – which wont surprise if you’ve driven through any major Canadian city as there is a doughnut shop on almost every city block. The most popular of which is Tim Hortons – a household name for certain! If you’re Canadian, you have no doubt been through a Tim Horton’s drive-thru, tasted a double-double, known someone who has worked at Tim Hortons, and probably ordered at least one box of Timbits. These classic doughnut holes come in chocolate, powdered sugar, honey dip, old fashioned, and more, and they are a staple of Canadian culture. Makes 24 directions Mix all dry ingredients in a large bowl. Add melted butter and buttermilk and mix with a wooden spoon until you have a thick batter. Set aside Heat a deep fryer to 350F. Slowly drop in balls of batter using 2 spoons or a scoop and let them rise to the surface. Fry for 2 minutes, stirring and flipping occasionally. Scoop out and blot on paper towel to remove some of the oil While warm, roll in sugar
Machaca (Shredded Dried Beef) Ingredients 1 lbboneless beef chuck 1 cup Water 6Peppercorns 1⁄4 medium onions Salt 1garlic clove 1⁄4 teaspoonSalt 1 tablespoonVegetable Oil 1/2medium onionchopped 1california chili pepperroasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili) 2small tomatoespeeled, chopped (1/2 pound) 1⁄4 teaspoonground cumin fresh ground pepperto taste Introduction Machaca is one of the most popular dishes on the northern side of México. It is traditionally made from meat (often beef or pork, or sometimes horse) as well as onion, tomato and peppers. This meat is enjoyed in tacos, burritos or just as it is with a side of tortilla chips. It can often be served as a stew on top of rice and beans. Machaca is said to be one of the oldest forms of drying meat – as the meat for this dish is often dried in the warmer months, so families can enjoy this dish year round and mail it to their family members all around the world.directions Place meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Cool the meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and the tomatoes to the cooked onion. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until the meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm. Can be served as a main dish or in tacos or other tortilla dishes.
Fricasé de Pollo Ingredients 1 whole chickencut into chunks 2medium potatoes 1sour orange 2medium onions 4cloves of garlic 1red bell pepperor green bell pepper 210 grtomato puree 1bay leaf 1 cupdry wine 1/3 cupVegetable Oilor olive oil ½ cup Water 1 pinch Salt and pepperIntroduction The chicken fricassee is another of the delicious Cuban dishes in which chicken meat (often from the legs and thigh) is simmered in a tasty tomato sauce with seasonings. First, the chicken is marinated for a few hours with salt, crushed garlic, onion, chili pepper, bay leaf, and sometimes sour orange juice. Then the chicken pieces are browned in the hot butter or oil and simmered in the marinade plus some white wine or stock. The result is tender, pull apart chicken, to be enjoyed by the whole family with rice or potatoes! directions We cut the chicken into portions or chunks and season with salt to taste, pepper, sour orange and garlic. We let it rest in the marinade for at least 2 hours. After that time, in a pan we put oil and fry our marinated chicken until it is sealed and that it is golden on both sides. When it is sealed, add the onion and pepper and sauté for a few minutes until the onion is cooked. After frying the chicken with the vegetables, we add the tomato puree with the bay leaves, a touch of wine, season and add a touch of water to finish cooking our ingredients. Cover and cook for at least 15-20 minutes over low heat or until our sauce thickens. While the chicken is cooked, we split the potatoes into medium cubes and after about 10 minutes of our chicken we add our potatoes to the recipe so that they cook together with the chicken and are at their point at the end of the cooking of our recipe. Remove from the heat and our Cuban-style chicken fricassee is ready for you to enjoy with your loved ones or friends, you can accompany it with white rice or also with a delicious congrí. Enjoy!!
Fufú de Plátano (Banana Fufu) Ingredients 5green plantains 2 spoons Lemon Juice 1 pound baconor pork beef for pork cracklings. 6cloves of garlic 2 spoonsVegetable Oil A pinch SaltIntroduction According to the great Cuban folklore researcher, Don Fernando Ortiz, this dish got it’s nickname (FuFu) during the British domination in Cuba. The typical food of the slaves was boiled and mashed plantain, and when it was being distributed to the slaves, the British slavers used to say ‘food, food, food!” Slaves would chant back, Fu, Fu, Fu… which is where this modest dish is believed to have got its name from. Banana fufu is one of the few vegan dishes in Cuban cuisine. This healthy meal is made with boiled banana and a fried seasoning known as sofrito. The boiled banana is mashed with a fork and mixed with the sauce, creating a soft, semi-dry dough. It is then fried in some lard, and although most Westerners might associate this dish with desserts, it is often served with some fried pork and/or spci sauce. The bananas should be dark or green, preferably green, and it is not convenient to mix both for this recipe. Do everything of one kind or another. 2. The ideal is that it should be 3 to 4 pieces for each plantain according to the size they have. 3.We put the big one to fit all and do not frame in a pot with enough water in order to avoid spilling it; we add salt and lemon juice. 4. We cook it over average heat for getting soften during 10 or 15 minutes approximately. 5.Meanwhile, we prepare a pound of bacon or pork meat for pork cracklings, we cut it into cubes and saute it in a frying pan with hot oil for 2 or 3 minutes untill they get brown, crunchy and have shed a little fat. 6.We put the garlic well crushed, remove and keep it for next time. 7.We remove the plantain from the flame, drain it well (keep a little hot water) and we put it in a dish for peeling one by one. Be careful to avoid to get you burn; remember that they are very hot. 8.When you have it peeled with the help of a fork, we will crush it, and adding a little hot water that we have kept to avoid that some hard parts. 9.Finally, we add the saute that we have made, and a little lard (the quantity that you throw depends on your taste. 10.We rectify the pinch of salt and we serve it hot to avoid it gets dry and gets a little hard when it gets cool. directions First, we will wash the plantain well, for cut it into pieces next without getting the skin out.
Chatino Plantain (Tostón) Ingredients 4green plantains Vegetable Oil SaltIntroduction Tostón or chatino is one of the most traditional Cuban starters. Toston is a twice fried plantain that is mashed with a mallet and seasoned, and then fried once, chilled and then fried again until golden brown. These are often served with a savoury dip or spicy sauce, or can be used as a chip for other dishes, or sometimes they are dusted with sugar as a sweet snack! directions Plantain should be peeled and sliced into 3 or 4 bits widthwise. Cut 1/4″ (0.6 cm) from one end of the plantain (the very tips of the fruit) and then gently scrape the skin down one side without cutting through the plantain itself like a banana. Following this instruction is the best and easiest way to peel the plantain. After carefully prying the peel away with your fingertips, you’ll have the peeled fruit. Cut the plantain into coin-like pieces, widthwise. Put 1″ (2.54 cm) of vegetable oil in a pan and heat the liquid over medium heat until hot. Drop the pieces of plantain into the oil. You must fry the green plantain pieces for about 3 minutes on both sides or until golden. Remove the hot and oily plantains from the pan and put them on a plate covered with a fresh paper towel to soak up the oil. Using the bottom of your cup or a spoon, flatten the fried plantain. If you apply too much pressure to the plantain, it’ll stick to the surface, so press them gently to flatten them out. Return to the hot oil and fry until the plantain pieces are fully cooked and golden brown on both sides. Sprinkle the steaming hot plantains with salt and drain on a paper towel-lined tray (be sure to swap paper towels in between the two fryings to soak up excess oil). Enjoy!
Arroz Amarillo Con Pollo (Yellow Rice with Chicken) Ingredients 1/2 cupOlive Oilfor frying 8chicken thighsor thighs (legs) with skin on 1 1/2 teaspoons Salt 1/2 teaspoon black pepper 2 teaspoonsground cumin 1large onionchopped 1large red bell pepperchopped 4ground garlic cloves 2 cups chicken broth 1 can (8 oz)tomato sauce 1/2 teaspoonBijol seasoning 1bay leaf 2 teaspoonsoregano 2 cupsrice 1/2 cup frozen green peasIntroduction If Arroz Imperial is considered Cuban Lasagna, then Arroz Amarillo can be called Cuban Paella! This dish is a mix of yellow rice and chicken, and may contain other vegetables or meats. This dish is popular at weddings or special occasions as it is easy to make in large quantities and very delicious and a beloved meal for most Cubans.directions In a large pot over medium heat, add the oil and sauté the chicken until golden on both sides. Season with salt, pepper and a pinch of cumin. Remove the chicken once it has lost the fat. Set aside. In the same pot that you fried the chicken, sauté the onion and red pepper over medium heat until the onion is translucent. Add the crushed garlic and cook for another minute or two, stirring frequently. Return the chicken to the same pot and add the broth, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. Add the rice and mix well until completely submerged. Cook until boiling and lower the heat. When the rice has absorbed some of the liquid, cover and simmer for about 30 to 45 minutes, or until the rice is fully cooked. Add the frozen peas in the last five minutes of cooking.To finish, garnish with the peppers and the petit pois .
Bacalao A La Mexicana (Dried Cod Mexican Style) Ingredients 2 lbs dried salt cod fish 1chile anchos(optional) 2 lbstomatoes 1⁄2 cupOlive Oil 3garlic clovesfinely chopped 1large onionfinely chopped 1bay leaf 1 pinch Ground Cinnamon 1 pinch fresh ground pepper 1 (220 g) jar roasted red peppers 1⁄2 cup blanched almondssliced 1⁄4 cupraisins(optional) 1⁄2 cup pimento stuffed olive 2 tablespoonsParsleychopped 1 lbsmall potatoescooked and peeled Salt(optional) Introduction Bacalao A La Mexicana (Mexican Dried Cod Salad) has been a part of Mexican tradition since the early 20th century. This festive dish, a favorite Mexican Christmas dish, is relatively easy to prepare and really screams, “The Holidays are Here!” directions Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside. Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain. Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required. Garnish with the chiles gueros.
Birria de Chivo Ingredients 3Ancho Chile Peppers 1 cupwhite vinegar 15Whole Black Peppercorns 1-inch pieceFresh Ginger Root 2garlic clovespeeled 3whole cloves 1 pinch marjoram 1 pinch ground cumin 1 pinch Thyme 4 ½ pounds Goat Leg For Meat Sauce: 2 cups Water 3Whole Black Peppercorns 2 poundsPlum Tomatoes 2garlic clovepeeled pinchDried marjoram pinchdried thyme pinchground cumin to tasteSalt 2whole cloves For Hot Sauce: 30Chiles de Arbol ¼ cup white vinegar 10Whole Black Peppercorns 1garlic clove 2white onionsminced Introduction Bittia de Chivo is a goat meat dish, simmered in a sauce of ancho chilies and spices and cooked on low, low heat until it is melt-in-your-mouth and fall-off-the-bone tender. This popular Mexican dish is almost always served with refried beans and tortillas… part stew and part dip. Because this dish is quite labour intensive and uses goat meat, it is often reserved for special occasions.directions Take a pot of water and bring it to a boil. Add ancho chile peppers to it and cook for 5 minutes. Remove the pot from the flame and keep aside for 10 minutes, so that chiles soak hot water. In a blending jar, add the chiles, 1 cup vinegar, ginger, 2 garlic cloves, 15 peppercorns, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme. Blend all of them until it becomes a smooth paste. Strain this marinade in a separate bowl. In another bowl, add the goat meat and the marinade. Mix it well to coat the meat completely. Cover it and refrigerate for 8 hours. Preheat the oven to 350oF (175oC). Meanwhile, transfer the meat into a baking dish and cover it with aluminum foil or lid. Bake it for about 3 ½ hours until the meat becomes tender. Now, uncover it and cook it again for 15 minutes until the meat gets brown. Cover the meat to keep it warm. Pour the meat juice into a container and store it. Take a large pot of water and bring it to a boil. Add tomatoes to the pot. Boil them for 5-10 minutes until they become soft. Drain the tomatoes and cool them. Peel the tomatoes and put them in the blender with the preserved meat juice, 2 cups water, 3 peppercorn, 2 cloves, 2 garlic cloves with 1 pinch of thyme, marjoram, and cumin. Blend to make this meat sauce smooth. In a small sauce
Mexican Ceviche Ingredients 5large lemonsjuiced 1 pound jumbo shrimppeeled and deveined ¼ cupfresh cilantrochopped tomato and clam juice cocktail 2white onionsfinely chopped 1cucumberpeeled and finely chopped 1large tomatoes seeded and chopped 3fresh jalapeno peppersseeded and minced 1 bunch radishes finely diced 2cloves fresh garlicminced tortilla chipsIntroduction Ceviche is a well-known seafood dish from Mexico, Central and South America. It is most commonly made with shrimp, but can include scallops, oysters or fish of any kind. With ceviche recipes, you use acid (lime juice) to “cure” the fish/seafood. By covering the protein in an acidic mixture (with chillies, herbs, fresh spices, etc) you essentially cook it. Because this dish is so heavily dressed, the result is refreshing, light and super healthy. It is often served with tortilla chips and can be as spicy as you like it! Servings: 8directions Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
Chile en Nogada Ingredients 10Poblano Peppers Roastedwith skin and seeds removed. For the Filling: 1/4 lb ground beef 1/4 lb ground pork 1 cuptomato sauce 1white oniondiced 5cloves garlic 1/4 tsp Ground Cinnamon 3Black Peppercorns 1/4 tsp ground cloves 1/2 tsp dry thyme 1 tspSalt 1 tspSugar 1/2 large applesdiced 1/2 peardiced 1peachdiced 1/2 Ripe plantainsdiced 1/4 cupraisins 1 tspOlive Oil For the Salsa de Nogada: 2 cupswalnutsor almonds 1/2 cupMilk 3 oz goat cheeseor cream cheese 1 tbspSugar to tasteSalt Decoration: Parsleychopped pomegranate seedsIntroduction Chiles en nogada is a Mexican dish traditionally made with poblano chiles filled with picadillo (fresh fruit salsa) and topped with salsa de nogada (walnut cream sauce) pomegranate seeds and parsley. This dish is also unique in this it is often served at room temperature instead of hot. It often contains meat stewed with cinnamon and sometimes apples.directions Start by putting the almonds or walnuts in hot water for about 20 minutes. This is so that it is easier to remove the skins, resulting in a white salsa. Once you have removed the skins, put the almonds or walnuts in cool water for 15 more minutes. Add the almonds or walnuts to the rest of the salsa ingredients, and blend until smooth. Set aside. Start by sauteeing half of the onion, the peppercorns, and the garlic in a frying pan with the olive oil for a couple of minutes. Next, add the above to a blender with the tomato sauce, the thyme, and the cloves and blend until smooth. In the same pan where you sauteed the onions and garlic, add the rest of the onion, the ground meat, and the salt and cook until the meat is cooked through. Add the fruits and cook for an additional 5 minutes. Add the cinnamon and sugar, stir, and cook for 3 more minutes over medium-low heat. Add the tomato sauce mixture from above and let simmer until almost all of the liquid has evaporated. Remember that the meat shouldn’t be dry, but it shouldn’t have too much liquid either, because that will make it harder to fill the poblano peppers later. Once the meat and salsa are ready, add some of the filling to each cleaned and prepared poblano pepper. In order to do this, cut an opening right down the middle. You can also use toothpicks to close it back up if you desire. Smother in the salsa, and top with parsley
Alegria de Amaranto Ingredients 100 gramaranth seed 3light brown small piloncillo bars 1 tbsp honey 2 tbsp WaterIntroduction Amaranth, although not very popular in America, is very popular in Mexico and has been cultivated for more than 8 thousand years. This recipe is an easy to make, but be careful while you are popping the amaranth, because it burns very easily and can splatter! Once you have the seeds popped, you will mix it with piloncillo and honey, and form it into bars which are not only a tasty treat but pack a nutritional punch! Makes a 30 D x 20 H Tray Tips: You can add pumpkin seeds, almonds, raisins or any other nuts you like. directions First pop up the amaranth seeds. Heat a pan with a glass lid, try first with a few seeds to see if the pan has the right temperature. Remember the seeds burn quite easily, that is why I suggest to use a glass lid, so you can see when the seeds stop popping. Do it in small batches, I did one tablespoon at a time. Put the popped amaranth in a separate bowl and reserve. Break all the piloncillo bars and place them in the same pan where you popped the amaranth, add the honey and water and heat until everything has dissolved. Let the syrup to cool down for 5 min. Add the popped amaranth into the syrup and stir vigorously until all the seeds are cover with the syrup. Place the amaranth on a pre-oil tray, I just rubbed a tiny bit of rapeseed oil to avoid the amaranth bars to stick to the tray. Press the amaranth with a rolling pin and let it cool for a few hours. Cut them with a sharp knife in different shapes.
Chilaquiles Ingredients 10 pcsCorn Tortilla Chicken Breast clean and defatted piece 2 cupsRed sauce 1white onion 1/3 cupheavy cream 1 cupcheeseGrated or crumbled; I recommend cotija or feta cheese. Salt ground black pepper Neutral-flavored vegetable oilsuch as canola, corn, or sunflower. Water 1/2 cup corianderfinely chopped Introduction Chilaquiles are a perfect recipe to prepare if you had tortillas from the day before and since most families in Mexico do have leftover tortillas, this dish is one of the the most popular Mexican breakfasts in the country. Often called, “dead lifters,” Chilaquiles are easy and quick to make – simply cut leftover (or fresh works too!) into quarters and layer with salsa, pulled chicken (or whatever meat you have), crumbled queso fresco, onion, refried beans… whatever you’ve got! You might also find this dish smothered in fresh avocado or cilantro, or a more simple version with some simple salsa or hot sauce. Either way, this breakfast is filling, healthy and delicious! directions Cook the chicken breast in hot water, with a little salt and pepper, for about 20 minutes (until the meat attached to the bone loses its reddish hue). While the chicken is cooking, cut the tortillas into strips or triangles. Fry the cut tortillas in oil. Use only the necessary oil so that they brown and become crisp. Remove the tortillas from the oil and place them on a plate covered with absorbent paper, to remove excess fat. Once the chicken is cooked, shred the meat with the help of two forks. Reserve. Heat the sauce in a saucepan. Normally, the chilaquiles sauce does not have a thick texture, so it can be diluted with a little water, taking care of the quantity so as not to lose the seasoning. Correct with a little salt and pepper, if necessary. While the sauce is heating, peel and chop the onion into very thin wheels and then separate the inner circles. Reserve. Before removing the sauce from the heat, add the chicken and the fried tortilla pieces. The idea is that the pieces are soaked in the sauce, but without leaving them long enough to lose their crunchy texture. Mix quickly. Serve immediately with the help of a ladle, placing a portion of salsa with tortillas on each plate. Decorate the portion of each plate with a little cream of milk. Sprinkle chopped cilantro and grated or crumbled cheese over each plate. Finish the decoration with thin onion wheels, on top of the other ingredients.
Huevos Rancheros Ingredients 3tomatoesfor the sauce 3serrano chilesfor the sauce 1/4 onionsfor the sauce 1clove garlicfor the sauce 1 tablespoonOilfor the sauce 1 tablespoon Salt 1/2 teaspoonsPepperfor the sauce 4 tablespoons Oil 8Corn Tortilla 8Eggs 1/2 teaspoons Salt 1/4 teaspoons Pepper 1/2 tablespoonsOil 1 can/ 440 gbeansIntroduction Huevos rancheros traanslates to mean “ranch eggs” – the name of this dish represents two ranchmen. Huevos almost always consists of two eggs on two fried corn tortillas, and is often served with fried beans, salsa and sometimes cheese. It might be garnished with fresh cilantro or hot sauce as well… but no matter how you order this classic Mexican breakfast, you will love every bite, especially when all the components of this dish mix together on your fork… pure heaven! 4 Portionsdirections In a comal over medium heat, pat the tomatoes, chilies, onion and garlic. Pour a splash of oil into it and fry the garlic and onion. When they are transparent we add the tomato and the chili. We let it cook for 10 minutes, we add a splash of water, so that our sauce for the Huevos Rancheros is soupy. We cover the pan. Blend the ingredients until you get a homogeneous mixture. Heat the oil in a pot over medium heat, and add the sauce. Let it boil and fry for 5 minutes. Season and put aside. In a skillet over medium heat, heat the oil and fry the corn tortillas 1 minute. Drain on absorbent paper and put aside. In the same pan, fry the eggs to taste and season. Reheat the beans in a pan with oil. Serve two tortillas in an extended dish, place two eggs on top and serve with ranchera sauce and beans.
Discada Ingredients 2 tablespoon Vegetable Oilor lard 2 thick slicesbacondiced 1Chorizo crumbledabout 2 oz ½ Lb.Pork meatcut into small cubes 1 Lb. sirloinor rib seye cut into small cubes 1 cup white oniondiced 1green bell pepperdiced 2serrano peppersdiced 2hot dog sausageschopped 4 cupstomatoeschopped 1 cup beerroom temperature Salt and pepperto taste ⅓ cup cilantrochopped Introduction Discada is a very popular dish all over Mexico, but originates in Northern Mexico. Discada is a mixture of grilled meats (often sausage, chorizo, ham, bacon and flank steak but can include a differet variety depending on region) as well as onion, pepper, jalapeño and sometimes cheese. The thing that makes this dish so special is the metal discs it is prepared on (Discada = “disc”) which are traditionally used in agriculture. directions In a large frying pan, heat the oil over medium-high heat. Once hot, add the bacon and cook until crispy. Remove and place on a plate to drain excess fat. Next, in the same frying pan, cook the chorizo, about 5-6 minutes. Remove and place on the plate with the bacon. Now, add the pork meat and cook for about 7 minutes and then remove. Don’t worry if it doesn’t yet look well done, it will finish cooking with the rest of the ingredients. Add the beef to the frying pan and cook for 8 minutes. Remove and place with the other already cooked ingredients. Stir in the diced onion and peppers in the frying pan and cook for about 3 minutes. Add the already cooked meat and the diced tomatoes. Cook for about 10 minutes (by this time, the tomatoes will start releasing their juices). Next, pour the beer, season with salt and pepper, and cover. Keep cooking for another 5 minutes until all the meats are soft and well cooked. Just before serving, stir in the chopped cilantro. Enjoy with a side dish of creamy guacamole, pinto beans, and a stack of warm flour tortillas. This dish is typically prepared in a disc-like pan, almost like a paella pan on an outdoor grill.
Arroz Imperial Ingredients 2Chicken Breast 2 cupsrice 1 cantomato paste 1 canParmesan 1 canbell peppersDiced 1 canwhite onionDiced 1/2 cupGreen peas 6 tablespoonsmayonnaise 3 toothGarlic 2 tablespoonsOlive Oil 1 pinch Salt 1 pinch red pepper 1 tablespoonBijol oilIntroduction This typical Cuban food sometimes nicknamed “Cucan Lasagna” is the perfect companion for any type of celebration – a wedding, graduation or simply sharing a special moment with friends and family. Instead of noodles with tomato sauce, Arroz Imperial is a made with layers of yellow rice, banana or plantain, peppers, chicken, mayonnaise, and melted cheese. Making this Cuban recipe is very easy but takes some time, love and patience to layer (just like an Italian lasagna) but the result will be well worth it! directions Place the chicken in a pot over high heat, cook them in a liter of water, adding a touch of chicken broth, the tomato paste, some bay leaves to flavor, cumin and onion along with a clove of macerated garlic. Remove the chicken when it is browned on both sides and set aside the broth. Shred the chicken using a fork. Then, mix in a saucepan with 1 chopped onion, a garlic clove, minced, 1 ½ tablespoon of tomato puree, and oil. We use the broth of the chicken breasts for cooking the rice, we recommend using a measure of rice for two of the broth While the rice is cooking, we chop our ham into preferably small squares and fry with a touch of oil. Now that we have all the ingredients ready, we are going to place our rice in a mold. First, let’s put in the bottom of the mold a few Mayonnaise, not too much, just in order to get a little spread. The first coating is for adding the rice; we straighten it well in order to be a standard as possible. The second coating is part of the chicken shred and a few fresh jam . Above we add Mayonnaise and a few grated cheese. Then we add other coating of rice, and we go back with the procedure, chicken shred, few fresh jam, mayonnaise and a few gratedcheese. Up to the end of all the ingredients, or according to the mold, the last coating should be mayonnaise and a few gratedcheese, to taste. Bake it to 400 F degrees, it depends of the oven you use, the time varies for 5 or 10 minutes, you will know that it is ready when you see the gratedcheese completely melted in the surface. We take out of the oven and we already have our recipe for imperial rice with Cuban-style chicken. Enjoy!
Tlayuda con Chorizo Ingredients 1 teaspoon Olive Oil ½ cup Onionchopped 6cloves garlicminced PinchSalt 2 teaspoonschili powder 1 teaspoonground cumin 1 15.5 ounce canblack beans undrained 3 - 4 tablespoon Water 4 12 inchesflour tortillas 2 cupsshredded Oaxaca or Monterey Jack cheese (8 ounces) 4 ounces cooked smoked chorizothinly sliced 2 cupsmesclun or shredded cabbage 1 cupsalsa ½ cup snipped fresh cilantro 1fresh jalapeño chile pepperstemmed, seeded, and thinly sliced Introduction directions Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.
Vaca Frita Ingredients 800 grbeef brisket 2onions 1green pepper 1 lime lime juiceor 1 lemon juice 1 cup clear beef broth 4garlic cloves 3 spoons Olive Oil 1 teaspoonParsleychopped 1bay leaf A pinchoregano A pinchcumin A pinchblack pepper Saltas desired Introduction Vaca Frita means, “Fried Cow” or “Crispy Beef” and this dish is just that. As beef is not very popular in Cuba, this dish is almost always served at special occasions. It is beloved for its unmistakable crunchy texture. It is basically a boiled and shredded beef dish, where the cooked beef is then marinated in a little lime or sour orange, and salt. directions Cut the onions and the green pepper into julienne strips. Set them aside to use later. Cook the beef in a pot at medium-high heat for approximately 45 to 50 minutes. Add oregano, cumin, the bay leaf, a pinch of salt and one chopped garlic clove. (If you use a pressure cooker, the meat will get tender easier; in this case, cook it for 20 to 25 minutes). When the meat is ready, take it off of the heat, drain it, and let it cool to room temperature. Once the meat has cooled a bit and we do not run the risk of burning ourselves, carve it into thin slices. Heat the olive oil in a frying pot at medium heat. Add the rest of the chopped garlic cloves and the already-cut black pepper and onion. Sauté for 2 minutes and then add the meat. Sauté until the meat gets a golden color and a crunchy texture. Then, add the lime juice and the black pepper. Check the amount of salt and if we find it necessary, add a pinch more. Cook for one more minute and at the end, add the chopped parsley. Take the meat off of the fire and serve it hot with white rice, black bean stew and fried ripe plantain.
Bistec de Cerdo Ancebollado (Pork Steak with Onions) Ingredients 1 kgbeef fillet 1Garlic Head 1large onion 1 tablespoonParsley 1sour orange to tasteSalt and pepper Vegetable OilIntroduction Cuban’s love steak… however because beef is not popular there, they make their steak using pork instead! This dish is a Cuban favorite and a traditional dish to celebrate these Christmas and New Years holidays. The steak is generally sliced thin and juicy. With the addition of slow cooked onions, this dish really does have it all!directions We clean the meat well, cut the steaks in the direction of the fibers and give a few taps to make them softer and juicier when cooked. Then we prepare the marinade with all the crushed garlic, sour orange, pepper and parsley, we add it to the meat that we have already cut. Let it rest for about 2 or 3 hours in the refrigerator, thus penetrating the mixed flavors of the marinade mor After the time in the fridge, we remove the beef steaks, drain them well and cook in a skillet over medium heat and with only 2 tablespoons of vegetable oil. Depending on the size of the pan, it will be the amount of meat that you are going to cook at the same time, the meat should always be sealed for 45 seconds on each side, we add the salt when they are almost ready. When all the steaks are sealed, we put them all in the pan and add all the liquid that was left from the marinade, cook for another 5 minutes. Remove from the heat, add the chopped onion into rings, stir and cover. It is served hot with rice, salad, also beans if you wish.
Matapa Ingredients 150 gronionsfinely chopped 2 tbspOilvegetable oil may be substituted 300 grSeafood:chopped (optional) 150 grpeanut butter 250 mlCoconut milk Kefir 4Maggi cubes to tasteSalt 1 tspcrushed red pepper or to taste ½Kgfresh, young cassava leavespounded Introduction Apart from seafood, Mozambique’s signature dish is Matapa. This shrimp stew is especially popular in the south where shrimp are plentiful and inexpensive. The basis of Matapa is cassava leaves cooked in peanut sauce and coconut milk. It is hearty, slightly sweet (from the coconut and prawns) and has a distinct flavour found no where else, from the cassava leaves. If you cannot find cassava, kale or collards would work too.directions Boil cassava leaves with garlic till cooked. Sauté onion pieces in a small amount of oil in a saucepan over medium-low heat. Cook until onions are softened, but do not brown them. Add the chopped seafood, peanuts, coconut milk, salt, Maggi standard cubes and a pinch of crushed red pepper and keep stirring. Over low heat, simmer for a few minutes. Add boiled cassava leaves. Keep stirring until peanut is cooked 10-15 minutes. Cover tightly; as soon as leaves are withered, Matapa is ready to be served. Serve over cooked white rice or xima (maize meal).
Halifax Donair Ingredients 1 canEvaporated Milk ¼ cup Sugar 1clove garlic ¼ cup vinegar 1 lbground beef 1 tbsp ground coriander 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp oregano 1 tsp cayenne pepper 1 tsp Salt 1large tomatochopped 1Onionsliced 4large pita breadsIntroduction The east coast Canada donair, made famous in Halifax, is made with a signature sweet sauce: garlic, vinegar, sugar, and condensed milk! This dish is so popular in Nova Scotia, it has been named their official food since 2015 and can be found all over the East Coast of Canada and truly is a cultural icon. The addition of the condensed milk to the sauce is what makes the east coast Donair different from all others! Makes 4 servingsdirections Make sweet sauce by blending together the evaporated milk, sugar, vinegar and garlic. Set aside and chill. To prepare the meat, add spiced and meat to the bowl of your stand mixer and mix using the dough hook for about 5 minutes on medium low. Form the meat into a loaf that’s about 8 inches in length. Make sure to knead it and roll the loaf so that it’s as tight as possible and all the air is out of it. Cover the loaf tightly with aluminum foil, rolling the ends tightly, so that it forms an even log. Prep oven and baking sheet: Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Place the log on the baking sheet, and bake for 1 ½ hours. Let it cool before slicing. To assemble sandwiches, shave meat, and place on warmed pitas. Top with chopped tomatoes and onions, then drizzle with donair sauce. Roll up the pita tightly and enjoy!
Belgian Mussels Ingredients 2 poundsmussels 2 tbspextra virgin olive oil 2 tbspunsalted butter 1 cup dicedsmoked ham 1 tbspminced garlic 1 mincedshallot 2sprigs fresh thyme 1 bottle (12 ounce)Belgian-style ale 1 tbspflat lead parsley finely chopped 1 tbspchopped fresh tarragon 1 tbsp choppedfresh basil 3 tbspfreshly squeezed lemon juice to tasteKosher Salt to tastefreshly ground black pepperIntroduction Belgium is located right along the North Sea, a place famous for its impeccable seafood! For this reason, mussels are an incredibly popular dish in Belgium, often served with French Fries instead of bread. They are cooked in a variety of sauces, white wine and shallots being the most simple and most popular. They are often cooked in local beer!directions Under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssus thread (or beard), which connects the mussel to rocks in the water. Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell. In a medium-sized saucepan or skillet, heat the oil and 1 tablespoon of the butter over medium heat. After the butter melts, add the ham and cook for 4 to 5 minutes, until crispy and the fat has rendered. Add the garlic, shallot, and thyme and cook in the rendered fat over medium-low heat for about 2 minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about 1 minute. Add the beer, cover the pan, and bring to a boil over medium-high heat. Reduce the heat and simmer for 8 to 10 minutes, until all the mussels open. Add the parsley, tarragon, basil, lemon juice, and the remaining tablespoon of butter. Toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper. Using a slotted spoon, serve them in a large bowl or divide the mussels evenly among 4 smaller bowls. Pour the broth from the pan over the mussels, and serve with fries or bread.
Flemish Beef Stew – Stoofvlees Ingredients 1 kgstewing beef 2large onions 1bouquet garni2 bay leaves, a few sprigs of fresh thyme and a few sprigs of fresh flat-leaf parsley 2cloves 2 slicesbrown bread 2 tbspsharp mustard 2 tbspLoonse stroopor any other thick redcurrant syrup 1 ldark beer 1 tbspvinegar a few knobs ofButter Vegetable Oil sea salt & fresh pepperIntroduction Flemish beef stew is just as it sounds… a tender, slow cooked beef… but it is made Flemish by the beer they simmer it in! They also add bay leaves, and it is said that whomever gets the bay leaf in their bowl will have good luck for the year. I’d say you’re lucky just to be eating it though… as this dish is thickened with bread, traditional mustard, and syrup from Liège… Belgium in a bowl!!directions Melt a knob of butter and about 1 tbsp of oil in a large casserole over medium heat. Sauté the diced onions until soft and just starting to brown. Remove from the casserole and put into a large container. Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. Once browned, add each batch to the onions. Add the Loonse Stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole. Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer. Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. Let the stew simmer, uncovered, for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. Remove from the heat. Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your Stoofvlees a good stir. Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavors will build up even more. It can be eaten straight away as well, but it will always taste better the day after.
Baden Brägele with Bibliskäs Ingredients 1.5 kgnew potatoes 1 can clarified butter 200 ggrained cream cheese 500 glow-fat quark 1 smallbunch flat leaf parsley leaves 1 smallbunch chives 3stalks of lovage 1/2 lemonzest Salt & pepper 20 mlCream 3onions 2cloves of garlicIntroduction German’s love potatoes… and this dish celebrates the potato! You can make this dish with just a few ingredients – potatoes cooked in clarified butter something with onion and salt and pepper, and a bit of cream cheese. Often, in Germany, this dish is made with a special fresh herb cheese, often made at home with herbs from the garden. This dish is the perfect lunch, served with some salad and a glass of German white wine. directions Boil the potatoes and let them cool (preferably from the day before). Peel and cut in slices. In a coated pan fry the potatoes with clarified butter until crispy and add an onion cut into cubes and sauté. Season with pepper and salt. Salt the potatoes right at the beginning for a better crust. Mix the quark with the grainy cream cheese in a bowl, add a little salt and pepper. Wash and chop the herbs, cut the onion and garlic into small cubes. Add lemon zest. Mix everything together and, depending on the desired consistency, add a little cream if necessary.
Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) Ingredients For Soup: 4 lWater 1 kiloPorkcut into cubes ½ kilo Pork Ribscut into pieces 3 canscornor pozole rinsed and drained (425 grams each) 1white onion cut into four parts 8cloves of large garlic to taste Saltfor seasoning For the Sauce: 5ancho peppersseeded and deveined 5guajillo chiliesseeded and deveined 6cloves of garlic ½ medium onionminced 2 tablespoonsVegetable Oil ½ teaspoonMexican oregano to tasteSaltfor seasoning For the Garnish: 1Lettucefinely chopped 1 ½ cupwhite onionfinely chopped 1 ½ cupradishesthinly sliced to tasteChili pepperFreshly ground to tasteMexican oreganofor seasoning 2–3 packettortillasgolden or toasted lemoncut into quarters avocadocut into cubes optional Introduction Pozole de Pollo – Corn and Chicken! This soup has a hearty base made from braised rib meat and slow simmered stock, but the star of this dish is actually the chicken meat and the corn. This is one of the most popular dishes in Mexico – families typically make a huge batch and eat from it for several days. It is often served with different garnish each day, to feel like a new soup, including raw radish, avocado, lettuce, onion, lemon, lime, corn ships, etc.directions Put the water to heat in a large pot. Add the onion, garlic, salt, meat, and ribs. Bring to a boil and then lower the heat to cook the meat for about 2 and a half hours, or until the meat comes off the bone. While the meat is cooking, remove the layer of foam and fat that forms on the surface of the broth with a ladle. If necessary add more hot water to maintain the same level of broth in the pot. When the meat is cooked, separate it from the broth. Trim excess fat, rib bones, onion, and garlic from the broth. To prepare the sauce, soak the ancho and guajillo chiles for 25 minutes in enough water to cover them. Once the chiles are soft, drain them and place them in the blender along with the garlic, onion and oregano, adding a little of the water where they were soaked. Blend until it has the consistency of a smooth sauce. Heat the oil in a skillet over medium high heat; add the sauce, and season with salt to taste. (Stir constantly, as it tends to jump.) Reduce heat and simmer for approx. 25 minutes. Add the sauce to the broth by first passing it through a strainer. Bring to a boil and add the meat. Bo
Hamburger Labskaus Ingredients 1small onion 4 tspButter 1 lbpotatoes 1/2 cupMilk 1 cupBeef Broth 10 ozcorned beef 1 small canPickled Beetroot 1 tbsppickled beet juice 9rollmops (pickled herring wrapped around a gherkin pickle) 3Eggs Salt & pepperIntroduction This hearty German dish is a classic of the harbor city Hamburg. Boiled and riced potatoes are stewed with beef and onions, and then the whole dish takes a turn when gherkins and finely sliced beetroot are added! The whole mix is then seasoned with salt, pepper, and allspice and fried. It is often accompanied by another German favourite: pickled herring, or a fried egg! directions Cook the potatoes in salted water until soft. Brown the onions in 2 tsp butter for 3 minutes and remove from heat. Brown the corned beef cubes in the same pan until warmed through. Chop 5 beet slices small, reserving the rest. Drain the potatoes and add the milk. Mash the potatoes with a potato masher (they will be chunky). Add enough broth to make the potatoes wet, but not runny. Fold in the browned onions, chopped corned beef, chopped beets, and beet juice. Season with salt and pepper. Using a non-stick pan, melt 2 teaspoons of butter and fry the 3 eggs. Salt and pepper to taste. Divide the labskaus onto 3 pre-warmed plates. Arrange one fried egg on top of each mound of labskaus, add the rollmops, the reserved pickled red beets, and spicy German pickles and serve immediately.
Pork Knuckle with Sauerkraut Ingredients Pork Knuckle: 3onions 4pork hocks 2cloves of garlic 2 tbspcoarse salt 12 ozbeer Sauerkraut: 1/2 smallwhite cabbage head 2 tspKosher Salt 1 tspcaraway seedsIntroduction Ask any German what they want for dinner and they will likely say, “Pork… maybe some Kraut!” Sauerkraut is one of the most popular foods in all of Germany – made popular in times of war, when vegetables were scarce and they had to preserve what they had. Now sauerkraut it one of the national dishes in Germany, served with soups, salads, potatoes, sausage… and of course… pork knuckle! These days sauerkraut is praised worldwide for its nutritional value and adding to gut flora, but for a long time, it was only enjoyed by Germans. Every German household has its own recipe, and although it takes a while to prepare, you will find that nothing compares to homemade! directions Preheat your oven to 350F. Place the sliced onions in the bottom of a baking dish. Rub the skin of each pork hock with half of a garlic clove. After rubbing, add the garlic to the onions in the baking dish. Rub roughly 1/2 Tbsp of salt into the skin of each pork hock. Nestle the hocks, meaty side down, in the onions. Pour the beer around the hocks. Roast the hocks in the preheated oven for 3 hours, until the skin is crisp and the meat is fall-apart tender. (Check the hocks every hour to be sure they haven’t fallen over and there is still enough moisture in the bottom of the pan) Each hock is traditionally served individually, with a fork and sharp knife, but most people find it easier to enjoy the crisp skin by just digging in with their hands. Serve with sauerkraut or other side dishes such as boiled potatoes, potato dumplings, spaetzle, or braised red cabbage. In a large bowl, mix the shredded cabbage with the salt and caraway seeds. Let the mixture rest for 15-20 minutes to let the salt start drawing moisture out of the cabbage. Wash a quart mason jar well with hot soapy water. Pack the salted cabbage mixture (and any juices) into the clean jar. Cover the jar with a towel, cheesecloth, or coffee filter. Check the sauerkraut after 24 hours. If the cabbage is not entirely submerged in brine, add a saltwater mixture of 1 tsp salt to 1 cup water to the cabbage, just until it is submerged. Place the jar somewhere out of the way, away from direct sunlight, to ferment. Fermentation can take 1-3 weeks,
Vepřo Knedlo Zelo (Pork, Dumplings and Sauerkraut) Ingredients Meat: 1.5 kgpork shoulder 1Onion Salt cumin Dumplings: 2yesterday rolls 500 gFlour a pinch ofSalt 250 mlMilk 21 gfresh yeast 1/2 tspSugar 1egg Cabbage: 500 gwhite cabbage 1large onion 150 gbacon 1 tspSalt 1 tbspSugar a pinch ofcumin 1 piecepotatoesIntroduction Vepřo Knedlo Zelo literally means: Pork, Dumplings, Sauerkraut… three things all Czechs love… and the reason why this is recognized as THE national dish. This dish generally uses pork neck, which is slow roasted in the oven with spices, onions, and garlic which results in melt-in-your-mouth pork, brasied and served with its braising liquid. The dumplings for this dish are often flour based, but can include potato and the sauerkraut is added at the end to cool off the dish and make it quintessntial eastern European! This dish goes great with a cold beer at your favourite local pub, or make it at home and wow your guests! directions Clean the meat and cut it into slices or greater cubes. Season it properly with salt and cumin. Pan sprinkle with coarsely chopped onions. Add the meat and pour a glass of water. Bake at 190 ° C for about an hour and a quarter. Begin by combining the warm milk, sugar, and yeast in a medium mixing bowl. Let it bloom for about 10 minutes. Beat the egg into the milk mixture. Next, combine the flour and salt in a large mixing bowl, stir in the milk and egg mixture, and knead together for a few minutes until smooth. When the dough is ready, let it rest for about half an hour in a warm place under a cloth. Then roll out two cones that are put into boiling salted water. After 10 minutes of boiling turn the dumplings and continue cooking for 8 minutes. Then remove them from the water and prick with a fork to make them steam to escape. Coarsely chop the onion and leave it in oil or lard turn glassy. Add the diced bacon and fry it. Then add the cabbage, which was previously left to drain, and cut it. When it is soft (about 10 minutes), season it with sugar, salt, and cumin and concentrate with finely grated potatoes. Then only boil it briefly and serve.
Medister med Stuvet Hvidkål Ingredients Medister sausage 2 1/4 poundPork 1/2 poundpork belly 1Onion 1 1/4 tspSalt 1 tspground cloves 1 tspground nutmeg 2 tspground allspice 1 tspfreshly ground black pepper 3 tbsppotato starch 2egg whites 300 mlChicken Stockice cold 3 yardssausage casing White Cabbage Stew 1 smallwhite cabbage head 2 1/2 dlreserved water from cabbage 4 tbspSalted Butter 4 tbspall purpose flour to desired consistencyMilk to tasteground nutmeg to tasteSalt & pepperIntroduction What started as a “peasant” food is now known all over the country! Cabbage was always something that was readily available and cheap for farmers and poor Danes in the 18th century, but now this dish has become a staple in Danish cuisine. Medister sausage is made from finely minced pork and lard, seasoned with a special mixture of spices. It is often served with white cabbage – a special dish in its own right, consisting of boiled finely chopped white cabbage in a milk-based sauce, sometimes with the addition of whole cream. Some Danes also like to sprinkle a mixture of sugar and ground cinnamon on top! directions Make sure that all your ingredients are cold. Cut meat, pork belly, and onion into pieces that can go into the meat grinder. Grind it all 2 times on the course setting. Add all the spices, potato starch, and egg whites and mix it well. Start adding the cold chicken stock a little at a time. You want the mixture to be soft but by no means runny. Put the mixture into the refrigerator to rest for 30-40 minutes. Rinse the casings in plenty of cold running water. Let tap water run through the casing. This way you’ll find any holes in the casing. Take a little dollop of the mixture and fry it on a small skillet, and test it, when it’s cooked completely. This way you can taste the mixture, without tasting the raw meat. Season the mixture with salt, pepper, and other spices. Use a sausage filler to fill up the casing. There are many different models on the market, but follow the instructions for the one you have. Traditionally medisterpølse is made as one big sausage. Let the sausage rest for about 30 minutes in the refrigerator before cooking. You can choose to pan-fry it directly in butter on medium heat for 15-18 minutes until fully cooked, turnip the sausage a few times. Another option is to put some water and butter in the pan, and place the raw sausage in the pan and then heat the whole thing up. Turning the sausage ones before the water evaporates, and the frying starts. This way
Boller i Karry (Meatballs in Curry Sauce with Rice) Ingredients The meatballs: 1 lbground pork (10%) 1large onion 1egg 1 cupMilk 1.5 ozall purpose flour 3 tspSalt ground black pepper The Curry Sauce: 1Onion 2 tspCurry 1apple 2 1/2 tbspall purpose flour 6 dlWaterfrom the boiling of the meatballs Butteror oil for frying Introduction Although you might not associate curry with Danish cuisine, this dish is very popular with the Danes! The Danes are not known for loving spice… but this dish is more about flavour rather than heat – the sweet curry-flavored sauce is quite mild. This dish consists of medium-sized balls made from pork and finely grated onion. Typically, a small amount of flour (or breadcrumbs) and eggs are added to hold the mince together as they cook in boiling water. Once cooked, they are added to the curry sauce, and the whole dish is served over rice or with bread. directions Peel the onion and dice it. In a bowl, mix all the ingredients together. In a large saucepan, add about 1 liter (1/4 gallon) of water. Turn on the heat and let it heat up until a boiling point. Using a tablespoon and your hand palms, create small meatballs and put them into the boiling water. Boil the meatballs for about 10 minutes and put them in a strainer to let the water drain away. Save the water used to boil the meatballs – this will be used to make the curry sauce in the next steps. In a saucepan, add some butter or oil and fry the diced onions for about one minute. Add the curry and fry for another minute. Add the diced apples and fry again for one minute. Add the flour and mix everything together until the flour is completely soaked by the moist from the apples and onions. Add 6 dl of water from the boiling of the meatballs. Let it simmer on low heat for 15 minutes. If you prefer a smooth consistency, blend the sauce using a hand blender. Add the meatballs to the sauce and let them heat up for about 5 minutes. Serve the meatballs and the curry sauce together with some boiled rice.
Menudo Ingredients For the Broth: 3 poundsclean tripecut into small bite size pieces 1cow’s feet It’s usually sold already cut up in pieces 1 pound marrow bones 4large garlic cloves 1medium onioncut into thick slices 1 ½ teaspoonSalt 2 teaspoonsdry oregano For the Sauce: 6guajillo pepperscleaned seeded, open flat, and deveined 1 teaspoonfreshly ground cuminoptional 3garlic cloves For the Garnishing: 1 tablespoonPiquin peppers crushed to add when serving if you like hot food lemoncut into wedges Dry Mexican oregano ¾ cup white onionchopped Introduction Menudo is also known as “Pancita” which means “Little Stomach” and this soup is just that – cow stomach soup! To make this soup, you need to simmer tripe (stomach) in a stock with hominy, onions, oregano and chillies, and it is often flavoured with a chili sauce made from Guajillo peppers. This soup is incredibly flavourful and in Mexican lore it is said to cure anything from the flu to a broken heart. Note: To be eaten with warm corn tortillas.directions Simmer the cow feet and marrow bones in a large pot with 6 quarts of water, 4 garlic cloves and an onion for about 15 minutes at medium heat without covering. During this time, skim off the foam that forms. Add the tripe and oregano and cook for about 2 – 2 ½ hours approximately until tripe is tender but firm (make sure you do not overcook). For the INSTANT POT, cook for 30 minutes. For a Pressure cooker 45 minutes. You could also use a slow cooker and set it in low for 6 hrs. Remove the cow feet and marrow bones from the pot. Skim the fat that forms on top of the broth. Once the Cow foot cools a little, remove the bones and chop the meaty parts of to be returned to the pot. While the meat is cooking, prepare the guajillo sauce. Toast the Guajillo peppers in a griddle over medium heat. Press them down with a spatula slightly toasting them without burning them. Place the roasted peppers in a bowl and cover with water. Let them soak for about 25 minutes until soft. After that, drain the peppers and place them in your blender with 3 garlic cloves, ½ cup of the broth, and cumin if using. Blend until very smooth. Strain the sauce using a sieve and pour into the pot. Simmer the broth for another 30 minutes, partially covered. Taste to season with more salt if needed. Serve the soup in large bowls and place the garnishes in a dish in order for everyone to add to their liking. Do not forget warm corn
Flipper Pie Ingredients 2 cupsall purpose flour 1/2 tsp Salt 1 tbsp Sugar ¾ cup Cold Butter ¼ cup Water 4seal flippers 4 cups Water 2 cups soda ¼ cup Flour 1 cup fat porkdiced 1 cup Milk 2onionschopped 1 tsp Salt ½ cup Flour 1 cup cold water 1 tsp Worcestershire SauceIntroduction This Canadian national treasure is made in households all over Newfoundland in the months of April and May, when the annual seal hunt takes place. Flipper pie varies based on who you ask, but for folks from Newfoundland and Labrador, this is a dish that cannot be missed! Makes 6-8 servings directions Preheat oven to 375˚F. Blend cold butter into the flour using two knives or a pastry tool. Add salt, sugar and cut until it resembles coarse oatmeal. Slowly add vinegar and water (slowly) until you can knead the dough into a dough that holds together. Roll out on a flat, floured surface, until the dough is large enough to line a 10 inch pie pan. Chill in fridge. Soak flippers in water and soda. Trim off excess fat. Dry flippers and dip in flour. Brown in melted pork fat. Remove from pan. Add onions to the pan and stir in ½ cup flour. Cook for 2 minutes and then slowly add the milk and season with worsteshire. Return flippers to the pan. Pour mixture into rolled pie dough. Cover and bake at 300F for 2 hours.
Belgian Steak Tartare Ingredients 5.5 ozground beef 1 tbspfinely chopped shallot 1 tbspcapers in brine chopped 1 tbsp choppedpickled gherkins 1 tspWorcester Sauce 1 tbspfinely chopped parsley 1/2 tspLemon Juice 1/2 tspmayonnaise 1/2 tspOlive Oil 1 smallegg yolk tabasco Salt & pepperIntroduction The Steak Tartare is another Belgian classic. This dish is made from raw ground beef, shallots, capers, gherkins and sometimes includes egg yolk or mayo. Either way, you will want to enjoy this dish served cold and freshly prepared. In Belgium, people enjoy it on patios on hot days with french fried and an ice cold beer… another thing Belgians are known for!directions Transfer the ground beef to a large mixing bowl. Also add the chopped gherkins, the salted capers the freshly chopped parsley. Stir well. Then add the Worcester sauce, lemon juice, mayo, olive oil, the chopped shallots, and 2 drops of tabasco. You can also add the egg yolk or keep it aside for garnish later. Season the beef mince with a pinch of pepper and salt. Stir the beef mince well again. Then taste the beef and add extra pepper, salt, Worcester sauce, lemon juice, or tabasco to taste if necessary. Divide the seasoned beef tartare over 2 plates. Then put them in the fridge for about 5 minutes before serving. Garnish with a little sprinkle of freshly ground black pepper and a tiny pinch of salt. Serve the beef tartare cold.
French Fries with Mayonnaise Ingredients 3large potatoessuch as Sebago, Coliban, Golden Delight or Kennebec 2 lVegetable Oil to tasteSea Salt 1/4 cupmayonnaiseIntroduction Belgium is said to be the birth place of French fries… shouldn’t they be called Belgium fries? It is said that the British wrongly mistook French-speaking Walloons (Belgiums) for French soldiers… and that is why they aren’t called Belgium fries… but they are still incredibly popular there! In Belgium, you will find stands called “frituur”, which is where they serve fries all day! Fries in Belgium are fried twice… first to blanch and then to make golden… often in ox or horse fat. They are most commonly served with ‘Sauce Andalous’ or creamy white mayonaise!directions Peel the potatoes and trim them a little to obtain rectangles with almost straight edges. Cut the rectangles into long 1 cm-thick slices, then into 1 cm sticks. Pat dry on a tea towel. Preheat the oil in a deep-fryer or large deep saucepan to 150ºC. Very carefully drop the dried chips in the hot oil and cook for 5 minutes. When done, they should be still pale in color. Remove with a slotted spoon or wire basket and set aside. Increase the temperature of the oil to 190ºC. Gently drop the potatoes back into the oil and cook for 4 minutes or until golden and crisp. Drain on a paper towel and sprinkle with salt. Serve immediately with mayonnaise on the side.
Berliner Döner Ingredients 1 1/2 leanveal Salt & pepper 1/2 tspground cumin 3small onions 5 tbspOlive Oil 4cloves of garlic 3/4 cupmilk yogurt 1 tbspfinely chopped parsley 4flatbreads 1 cupred cabbage 1 cup of gratedcucumberIntroduction There is some debate as to where to donair originated. It’s Turkish name would suggest Turkey, but in Berlin, there are many Germans who swear they invented it! Either way, both are delicious… but quite different! German Döner is made from shredded meat with warm gravy-like sauce and chopped pickles, wrapped in a warm pita, or rolled crusty bread. Döner Kebab (Turkish) is almost always rolled in a pita and served with cold sauces made from cream.directions Preheat the oven to 430 degrees (grill setting). Cut the veal into thin slices and season with salt, pepper, and cumin. Place the seasoned meat on the four skewers. Peel the onions and grate finely. Stir half of the resulting onion paste with the olive oil and brush it onto the skewered meat, coating all sides. Place the skewers on a grid on the middle rack of the preheated oven. Grill for about 20 minutes, turning several times. In the meantime, peel and press the garlic into the yogurt, using a garlic press. Stir in the parsley, and season with salt and pepper. Set sauce aside. Slice the flatbreads in half, but not all the way through, to form pockets. Drizzle a little olive oil into the pockets. Wash and dice the tomatoes. Wash the red cabbage and cut it into thin strips. Wash the cucumber and grate finely. Peel and halve the onion, and cut into very thin strips. Arrange the prepared ingredients on a serving platter. During the meat’s last 5 to 8 minutes under the grill, warm the flatbread on the oven floor. Remove the skewers and the flatbread from the oven. Remove the meat from each skewer and place it in a bread pocket. Add all of the remaining ingredients or just some, according to taste, and dribble the garlic sauce over the top. Doner-kebabs can also be served on plates, with rice and a salad.
Hamburger Pannfisch Ingredients 4 Halibut fillets Salt & pepper 1lemon 4 tbspFlour 1 tbspsunflower oil chopped fresh thyme leaves 200 gButterIntroduction The main ingredient of this German classic is fish, usually redfish or coalfish. It is a simply flour dredged, fried fish, served with butter based potatoes and sometimes bacon. It is said that this humble dish gained popularity in Hamburg, where fish was inexpensive so families would get together to buy several, cook it up and share their leftovers.directions For the butter sauce, bring the butter to the boil in a saucepan and simmer for 5 minutes. Remove the foam, brown slightly, then strain without suspended particles and keep warm to serve. Place the sifted flour in a bowl or on a plate. Heat a pan on the cooker. Wash the fish fillets under cold water and dry them. Portion the fillets and season with salt and pepper. Optionally, acidify the fillets with lemon juice. Dredge both sides of the fish fillets in flour and place them immediately ready for frying. Fry the fish fillets in oil and brown on both sides. I like to add some garlic and thyme to the pan and baste the fish pieces with hot and aromatic oil. Serve the pan-fried fish with parsley potatoes, simple jacked potatoes, or fried potatoes and the butter sauce.
Weisswurst Sausage: The Bavarian National Dish Ingredients 2sausage casing 1/2 lbveal 1/2 lbPork 1/2 lbbacon 1lemon zest  4 tspSalt 0.7 ozchopped onion 1/3 tspfresh ground white pepper 1/4 tspground ginger 1/4 tspGround mace 1/2 lbcrushed ice 1/2 cupParsleyIntroduction In Bavaria, vela is very popular, so this type of white sausage is very, very popular! Sometimes, they are steamed to keep their colour and to cook them faster. It is often served with a pretzel or fresh bread, and some spicy mustard…. or on it’s own with salad or soup. This type of sausage is very unique to Bavaria and is not found in other parts of Europe.directions The meat should be very cool and needs to be ground in the meat grinder first on medium, then on a small size. Put the ground meat into the freezer for a couple of minutes, while you prepare the other ingredients. Wash the casing inside and out with tap water and put it aside, covered with a lid. Add the parsley to a food processor and chop it finely. Now add the meat and all other ingredients to the food processor and let it run for a minute. Add crushed ice and let the food processor run for a while. Prepare the sausage filler: Put some oil on the pipe to make it easier to get the casing onto it. When you have the casing put on the pipe, move the hand crank until all air is removed from the pipe and some sausage comes out. Make a knot into the casing. Slowly turn the hand crank on the sausage maker to fill the casing. Don’t fill it too tight though since you will need to divide the sausages later. When your sausage is filled, make a knot at the other end. Now divide the sausages in the size you want: 10-12 cm usually, 8 cm for smaller ones. Turn the sausages to separate them or use some kitchen twine but don’t cut them apart, yet. In a large pot, bring water to an almost boil at 75°C / 167°F. Put the sausages into the water, use a plate or smaller lid to dunk them underwater completely. After 30 minutes the sausages are ready to be removed. Now you can cut them apart and either enjoy fresh or freeze for later.
Turnip Stew/Steckrübensuppe Ingredients 1large turnipor kohlrabi 2 tbspButter 1/4 tspKosher Salt 1 cupBeef Broth black pepperoptional 2 tbspcorn starchoptional Introduction This is one of the most simple dishes in German cuisine, and yet, every “Oma” has her own recipe. This heart stew made from kohlrabi is mainly consumed in winter and fall when the turnip family is harvested. This soup is hearty, healthy (turnips are high in Vitamin C!) and most importantly, it is delicious and your whole family will enjoy it!directions Peel and cut your turnip or kohlrabi into small pieces or cubes. Put them in a pot of boiling water and cook for 5-10 minutes or until tender. Drain water. Add beef broth, butter, and salt. Bring to a boil then reduce heat to simmer for around 10 minutes or until soft. Serve as is or drain the liquid. To make this in the style of a traditional winter German turnip stew (the modern descendant of this recipe), add a thickener such as cornstarch or potato starch. Approximately 1-2 tablespoons should satisfy.
Braunkohl and Bregenwurst Ingredients 1 poundcoarsely chopped fresh kaleor 12 ounces frozen kale, chopped 2Bacon strips 1/2Onion 2 tspbeef stock / bouillon 1 tbspmustard freshly ground black pepper 4sausagessuch as bratwurst or frankfurters 1 thick slicehamoptional Introduction In it’s simpliest form, this dish is a fried sausage served with potatoes and kale… but any German will tell you it is much more than that! The Bregenwurst (sausage) can be either smoked or simply grilled. The potatoes are often plainly boiled and seasoned with saly and pepper. The kale is blanched in the potato water and seasoned with salt, pepper, and sometimes onions. The whole dish is hearty and a family favourite throughout the week. It is sometimes served with hard boiled eggs as well. As the sausage is only sold from November to February, Braunkohl and Bregenwurst is a typical German winter dish. directions Clean the kale. Remove the thick middle stem and chop the leaves. Bring a pot of water to a boil and blanch the kale for 1 minute, then drain. You may also use frozen kale, thawed and drained. In a frying pan, brown the bacon. Sauté the onion in the pan with the bacon and its grease and add the kale. Cook for 2 to 3 minutes and then add water to cover. Stir in beef bouillon. Simmer for 30 minutes. Add the mustard and stir. Place the sausages and optional ham on top of the kale and simmer for another 30 minutes. Pepper to taste. Salt only after tasting as the meat is salty. Serve hot and enjoy.
Žemlovka (Bread Pudding) Ingredients 1loaf of white bread 500 mlMilk 2Eggs 12 tbspcastor sugar 2 tbspmelted butter 8small applespeeled and grated roughly 1 tspcinnamon icing sugar Filling 250 gcottage cheese 2 tbsppowdered sugar 1 tbspsoftened butter 30 gvanilla sugar 1egg yolk 50 graisinssoaked in rum Introduction This bread pudding is often sweetened and served as a dessert, but the Czech people have been known to serve it as a savoury main course! This is something that the Czech people have a love-hate relationship with… you either love it… or you hate it… but those who love it truly appreciate it for what it is! This partcular pudding is made from rohlík. Rohlík is the most common Czech grocery item – it replaces all white bread and is a staple in any household. Rohlik is used to make this bread pudding, layered with vanilla-flavored milk, grated apples, tvaroh, raisins, and cinnamon, and then baked in the oven until it forms a pudding. This traditional dessert is often served with whipped cream or sometimes meringue! directions Preheat the oven to 160°C. Grease the baking dish with butter. Prepare the cheese filling: beat together the tvaroh with the butter, sugar, and egg yolk. Add the vanilla sugar and drained raisins, remembering to reserve the liquid. Next prepare the bread: in a large bowl, beat together the eggs and milk, add two tablespoons of the sugar, the melted butter, and beat again. Gradually add the slices of bread into the flavored milk and let them soak. Assemble the layers: Cover the bottom of the baking dish with a layer of soaked bread. Spread all the grated apples over this layer of bread, sprinkle with cinnamon and four tablespoons of sugar. Cover with another layer of bread, and spread the tvaroh mixture over this, before covering with the third layer of moistened bread. Dust with icing sugar and drizzle with the rum and a little melted butter. Bake for 40 minutes until the surface is golden and crispy. Allow the žemlovka to rest for 10-15 minutes before serving. Serve warm, sprinkled with powdered sugar.
Moravský Vrabec (Moravian Sparrow) Ingredients Pork: 1.3 lbpork thigh 6cloves of garlic a pinch ofground cumin a pinch ofSalt 10.5 ozOnion 3/4 cupWater 1 tbspPork Lard Cabbage: 10.5 ozOnion 2 tbspsunflower oil 1/2 tspground cumin 2 tbspvinegar 1 tbspSugar 1.1 lbfinely chopped cabbage (fermented)Introduction Literally translated as Moravian Sparrow, this popular dish is a common main course you can order in almost every traditional Czech restaurant. It originated in the Moravia region and fortunately does not contain any sparrow and is often made with pork thigh! The other main ingredient is sauerkraut which is almost as popular in Czech as it is in Germany! directions Cut meat into big pieces. Mix it with garlic, salt, and crushed cumin. Let it rest in a cold place for at least 4 hours. Let the meat pull on the pan or directly in a baking tin at 480°F (250°C) for 10-15 minutes. Then add coarsely chopped onion, stir and bake covered at 355°F (180°C) for about one hour. Uncover, stir it and bake until pink at 480°F (250°C) 10-15 minutes. Drain white sauerkraut (finely chopped fermented cabbage) and cut it into thirds so that we have shorter pieces. Cook an onion lightly in oil. Add sauerkraut, crushed cumin, and braise for 30 minutes. Add vinegar and sugar shortly before it is done.
Hønsekødssupper Med Kød Og Melboller (Chicken Soup with Meat and Dumplings) Ingredients The soup 1 quartChicken Stock 3Carrots 2Leek 1parsley roots3 stalks celery or 1/4 celeriac root Meatballs 1/2 lbsPork meatground calf 1 tbspFlour 1egg Salt & pepper Dumplings 2.5 ozwheat flour 2.6 ozButter 2Eggs 1/2 cupWater Salt & pepperIntroduction What started as a luxurious dish fed only to royals made it’s way down through families and is now very popular with all Danes. It is a soup of chicken stock and chopped vegetables, such as leeks, celery, and carrot, with the addition of tiny meatballs. It also sometimes includes dumplings made with butter, flour, and eggs, which cook in the simmering soup. This soup is perfect on a rainy or cold day, and is said to really “stick to your ribs,” meaning fill you up and keep you full for hours. directions Bring the stock to a boil. Cut the root vegetable into small cubes. Cut the leeks into ½ cm (1/4 inch) thick slices. Mix all the ingredients. Shape into small balls. The smaller the better. Use a small spoon and shape them on the inside of your hand. If you dipp a teaspoon into boiling water it will prevent the meat from sticking. Put the meatballs into boiling water. Let them simmer for 2-4 minutes. Melt the butter in a saucepan with the water. Stir in the flour too. Turn off the heat when the mixture is kneaded shiny, and let it cool for a 10 minute period. Stir in the eggs one at a time. Add salt and pepper. Shape the dough into small balls. You can either use a teaspoon, or you can put the dough into a solid plastic bag that you cut the corner of. Then press the dough into a long roll and get someone to help with scissoring them into small pieces, while the roll hangs in the air. Put them into boiling water. Let them cook for 5 minutes. Let the stock boil. Add the meatballs and vegetables, and let it boil again. Add the dumplings and turn off the heat. Serve with the pieces of meat at the bottom of the plate.
Venø Steak (Steak from the Danish Island of Venø) Ingredients 1.3 poundsBeef thighs in very thin slices garlic powder Salt & pepper Butter 1/2 poundbacon 1/3 cupheavy cream 8 ouncesbutton mushroomsor cremini mushrooms sliced 1/2medium onion 2cloves of garlic 1/2 cupBeef Broth 1 tbspWorcestershire Sauce 1 tbspchopped fresh thyme leavesIntroduction Venø steak was invented almost 40 years ago in the kitchen at Venø Kro, located on the small Danish island of Venø. Since then, it has become very popular across the country and it is easy to see why. Thin slices of beef are seasoned and quickly flash fried, and then braised in a sauce made from cream, mushrooms, onions, and diced bacon. The whole thing is then served with mashed potatoes… which is basically comfort food in one bite! directions Cut half-centimeter thin slices of beef from the cow’s inner thigh and season with garlic powder, salt, and freshly ground pepper. Fry the Venø steaks in plenty of butter on a hot pan for approx. 30 sec. on every side. Then put in a heated fireproof dish. Cook the bacon until crisp and place it on paper towels. Give the bacon a rough chop. Add a pat of butter and a tablespoon of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown. Add the broth and be sure to scrape up any browned bits from the pan. Add the Worcestershire sauce, thyme, and cream. Season to taste with salt and pepper and bring up to a simmer. Additionally, you can put the steaks back into the sauce, and turn down the heat until they are done through.
Danish Æbleskiver (Fried Dough with Apple Pieces) Ingredients 2applepeeled, cored, quartered, and chopped into half-inch pieces 4 tspButter 2 tspcinnamon 2Eggs 1 tbspSugar 2 cupsFlour 1 tspBaking Powder 1 1/2 cupbuttermilk 1/4 cuppowdered sugaroptional Introduction This fried dough dessert resembles a golf ball in shape and size. Æbleskiver is baked in a specially made pan that produces perfectly round balls, hence its name. It was invented in Southern Jutland in the 17th century. It is a sweet vanilla-flavored dough filled with grated, sweetened apple and is enjoyed around Christmas. It is sometimes made sweeter with added jam and sugar, together with a cup of hot mulled wine, another German influence. It also has a savoury cousin – filled with fish or bacon. directions In a medium-size pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon. Separate the egg whites from yolks and beat the egg whites until stiff peaks form. Set aside. In a different bowl, whisk egg yolks and sugar together until creamy. Set aside. In a medium-size bowl, sift together flour and baking powder. Set aside. Gradually stir in half-cups of flour at a time, alternating with half-cups of buttermilk, into the egg mixture. Mix well until all buttermilk and flour are combined into the eggs. Gently fold beaten egg whites into batter. Heat up Æbleskiver pan over high heat. Once very hot, reduce the heat to medium. Place 1/8 teaspoon of butter into each well to grease, using a pastry brush to coat the round surface entirely. Spoon about 1 teaspoon of batter into each well, filling halfway, and place an apple chunk on the batter. Immediately spoon enough additional batter over the apples to cover and fill well to the top. Allow the pancake to cook until the sides begin to brown and pull away from the sides of the wells. Lightly run a knife or, in the traditional fashion, a knitting needle around the edge of each ball to loosen and then flip over to cook through for about 2 minutes. Remove the Æbleskiver to a plate and sprinkle with powdered sugar, if using, to serve.
Brændende Kærlighed Med Kartoffelmos (Burning Love with Mashed Potatoes) Ingredients Mashed potatoes 600 gpotatoes 1 dlMilk 25 gButter Salt Topping 200 gbacondiced 2Onion Side dish Pickled BeetrootIntroduction Brændende kærlighed is a traditional Danish dish consisting of creamy mashed potatoes topped with bacon and onions. The bacon and onions are typically fried together, making them crispy and salty… and the mashed potatoes are left plain to be a great contrast to the salty crunch. The whole dish might also be topped with parsley, leek, or grated nutmeg. This dish is often served as a side with fried or steamed sausages or other meats. directions Peel the potatoes and cut them in smaller pieces. Put the potatoes in a saucepan and cover them with water. Boil the potatoes until they are tender. This usually takes about 20 minutes. Do not add salt to the water. While the potatoes are boiling; peel the onions and dice them finely. On a frying pan; fry the diced bacon until nice and crisp. Add the diced onions and fry until they become soft, transparent and a little golden. When the potatoes are done; pour away the water and let them cool off a bit without the lid. Pour the boiled potatoes into a large bowl or in a stand mixer and whip them until they become mashed potatoes. While whipping the potatoes add the milk and butter stepwise. Continue whipping until all the milk and butter are mixed with the potatoes. Add salt to taste. Serve this dish with the mashed potatoes at the bottom and the bacon and onions as a topping. Sprinkle with a little chopped parsley. You can also serve some pickled beets to Burning Love.
Masas de Cerdo Frita (Fried Pork Dough) Ingredients 2 kgPork 6-8garlic cloves 1white onion Oil to tasteSalt and pepperIntroduction Pork is a staple in Cuban cuisine, and with this dish… pork is the star! Pork is minced and marinated in lime (or sour orange juice) and a little salt and then fried until it is crisp and golden. It is often served with mojo sauce and fried onion. This type of fried pork is very common throughout the island of Cuba and can be found at most street stands. It is also easy to prepare at home. directions Cut the pork into medium-sized pieces, wash and drain. We add salt and pepper to taste. Let it rest for 30 minutes. In a large frying pan or deep casserole, fry the chopped and seasoned doughs in hot oil. The oil should not be much, just enough and the fire should be set to medium temperature. We constantly move the doughs so that they do not stick and seal couples, on all sides. When they are golden brown, lower the heat and cover, cook for about 3 or 5 more minutes, until the meat is tender. After this time we drain and serve hot, we place the chopped onion on top, and our delicious fried pork dough is ready When all the meat is cooked, we can add a sour orange mojo with garlic and onion for the presentation of the dish and for the exquisite flavor.
Mexican Tamales Ingredients 1 packcorn husks 6 pieceslarge dried ancho chilis 18 ounces pork shoulder or collar, cubed 1large onionchopped 6cloves garlicminced 8 ounceslard 4 cupsmasa flour 3 cupsVegetable Stock 1 tablespoonBaking Powder 1 teaspoon Salt 2 tablespoons cumin powder 2 tablespoons Vegetable Oil 1LimeIntroduction Mexican Tamales are one of those foods that when you eat it, you are transported back to the streets of Mexico… all the sounds, smells and of course, the amazing flavours! To make this Mexican street food, you will need dried corn husks, masa flour and whatever flavourings you want (shredded pork shoulder being the most popular.) The filling of cooked masa is steamed right inside the corn husk and then enjoyed with salsa or just on its own. These Tamales are indeed a labour of love, but if you want to put in the work, it will be well worth it. This is a great activity for families to do together, like they do in Mexico!directions In a large mixing bowl, soak the corn husks in water while preparing other ingredients. Soak the ancho chiles in 2 cups of water for about 10 minutes until soft. In a blender, mix the ancho chilies and water until it makes a smooth paste. Sear the pork shoulder cubes in a large pot on medium with the vegetable oil. Then, add the onions and garlic, and cook for 15 minutes until onions are golden. Add in the blended chiles, and slow cook the pork for at least 3 hours on low until tender enough to pull apart with a fork. Whisk the lard in a stand mixer until light and fluffy. Then, add the masa corn flour, vegetable stock, baking powder, salt, and cumin, and mix together until a smooth and wet dough forms. When the pork is cooked, remove it from heat, and place it in a large tray, and shred the pork with a fork. Remove the corn husks from the water, and squeeze to remove most of the water. Spread a thin layer of masa on the bottom ⅔ of the corn husks, then spoon a line of pork filling in the middle. Fold up the tamale from both sides to seal the meat filling in the center, and then fold the bottom closed. Stack the tamales vertically in a steamer basket or in a large pot with a steamer insert. Fill up the pot with water until just under the steamer basket, and steam for about 1½ to 2 hours, or until they are all fully cooked and easily separate from the corn husk. Let tamales rest for 20 minutes before serving hot with a wedge of lime.
Russian Borscht Ingredients 2 tbspOlive Oil 4Red Beets 2Carrots 1 largerusset potato 1/2 smallgreen cabbage 2cloves of garlic 4 cupsvegetable broth 4 cupsBeef Broth 2 tbspchopped fresh dill 2 tbspfresh lemon juice 1 tspfresh lemon zest 1bay leaf Salt & pepper sour creamIntroduction Although some might argue that this dish is Ukrainian, it has become a staple soup in Russian cuisine as well. The most important ingredient of this soup is beetroot, a vegetable that gives the dish its vibrant color and distinctly eartly flavour. Other ingredients are usually cabbage, potato, onion, carrot, and tomato. Borscht is often made with beef broth, but can easily be adjusted to be vegetarian. It is usually served with a spoonful of sour cream, some parsley or dill on the top, and a slice of bread on the side.directions Add the olive oil to a soup pot and set over a medium-high heat. When the oil is hot, add the diced beets, carrots, potatoes, and shaved cabbage. Stir to combine. Cook for 10 minutes to slightly soften the vegetables. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender. Discard the bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper. Serve with a dollop of sour cream on top.
Karbonader med Stuvede Grønærter (Fried Meatballs with a Vegetable Stew) Ingredients Meatballs 500 gminced pork10% fat 1egg 45 gbreadcrumbs to tasteSalt & pepper 1 tbspButter 2 tbspOil Stewed peas and carrots 4carrotabout 300 g 300 gpeaspeeled, preferably from frost 20 gButter 2 tbspFlour 1bunch parsleyabout 20 g 800 gboiled Potatoesoptional, as a side dish Introduction Karbonader, originally inspired by the French crépine, was a great success in the 1950s in Danish kitchens. The dish consists of a flat meatball of minced pork or a mix of pork and veal. Shaped into a burger, it is then rolled in beaten egg, dipped in a mixture of flour and bread crumbs, seasoned with salt and pepper, and fried in butter until golden brown. It is served with either boiled potatoes or potatoes fried in butter, and grønærter, a milk-based gravy. The gravy is made with butter, flour, juices from the pan, green peas, and boiled diced carrot. The dish can also be served with butter sauce if you feel you haven’t quite got enough butter on your plate. Younger Danes are a bit savvier these days and find karbonader a tad unhealthy. But still, they love it when grandma makes it, as it makes them nostalgic for childhood. directions For the meatballs: boil the unpeeled potatoes. Form 4 meatballs approx. 1½ cm thick. Beat the egg on a plate with a fork. On another plate, mix the breadcrumbs with salt and pepper. Dip both sides of the meat patties in the egg and then the breadcrumbs, to create a breaded outer coating. Let the butter and oil turn golden in a pan over a good heat. Brown the chops for 1 minute on each side. Turn down to medium heat and fry them for 6-7 minutes on each side until well done. For the stewed peas and carrots: cut the carrots into cubes. Boil them for 2-3 minutes in enough lightly salted water to just cover them. Stir the flour and soft butter into a butter bun. Stir it into the carrots and vegetable water. Let it cook for a few minutes while stirring. Add the peas and heat through. Sprinkle with chopped parsley when serving.
Black Garlic Chicken Broth Ingredients 2 wholechicken legsskin removed 3medium carrots choppedpeeled 3cloves of garlicpeeled 2onionscut in half, skin on 1 bunch Green Onions 1 tspVegetable Oil 1 tspblack pepper 1 tspcoriander seeds 1bay leaf For Finishing: ¼ pc fresh lime 1/16th xanthan gum green onion topsFinely sliced 1 + ½head of black garlic Saltto taste Introduction This broth is in a word: FLAVOURFUL. Black garlic lends a certain sweetness and richness to this broth that you won’t find with any other ingredient. By using the pressure-cooker, you will reduce your cook time and get tender, fall-off-the-bone chicken. Black garlic has all the health benefits of regular garlic, but added depth and flavour. directions Roast the chicken legs, green onions, carrots, and onions in a tray at 425℉/220℃ for 40-60 minutes or until deep dark brown but not burnt. Add the roast chicken, veggies, and the rest of the ingredients to the Instant Pot (except for the lime and xanthan gum). Fill to the max line with cold water and turn on the sauté function for 25 minutes. Let it come to a boil. Skim the stock of any impurities or foam as it comes to a boil. Once boiled, turn off the heat. Double-check that the water is not filled past the max line. Close the lid and set on high pressure for 2 hours. Naturally release the pressure for 10 minutes. Manually release the rest. Open the lid and skim off any fat from the top. Strain through a fine-mesh strainer. Pass the black garlic through a tamis or mesh strainer to remove the skin. Add this, the xanthan gum and the fresh lime juice to the strained broth. Blend with an immersion blender. Check the seasoning and serve with freshly chopped green onions and some of the cooked chicken meat if desired.
Moutarde de Bénichon (Bénichon Mustard) Ingredients 200 gmustard powder 500 mlWhite Wine 3 lWater 150 gcinnamon stick 1/2 packetstar anise 1 kgSugar 1 lFortified wine 250 gFlourIntroduction Bénichon mustard is a mixture of dried mustard, white wine and fortified wine. It is served at the Bénichon festival in the canton of Fribourg. Despite its name, this product has little in common with traditional mustard. It is spicy like mustard, but the addition of sweet ingredients and spices makes it a completely different from any mustard you’ve ever had. directions Soak the mustard flour for half a day in white wine. Cook the water, star anise, cinnamon sticks, and sugar for about 2 and a half hours. Dissolve the white flour in fortified wine. Strain the cooking juices from the spices, add the flour and the fortified wine mixture, and cook for about 15 minutes. Add the mustard and wine mixture and cook for another 5 minutes.
Macaroni du Chalet (or Älpermargronen) Ingredients 4 slicesbacon 2 tbspunsalted butter 2Onion Salt 10 ounceswaxy potatoes 8 ouncesTubular macaronisuch as ziti, penne, cavatappi, cellentani, elbows, or hörnli 3/4 cupsingle cream 8 ouncesAppenzeller or Gruyère cheese freshly grated nutmegIntroduction Cornettes are small pasta that the Swiss have adored for about a century. Cornettes are probably one of, if not the, most favorite pasta in the country. They are shaped like a small curved macaroni and are used in very popular dishes. The pasta is cooked with cheese and milk—a Swiss version of mac and cheese. Originally eaten by shepherds because it is so filling, the recipe has been passed down orally. It is now served with small pieces of bacon and apple sauce. directions Add the bacon pieces to a cold frying pan and turn on the heat to medium. Cook until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain them on a paper towel-lined plate. In a frying pan over medium-low heat, melt the butter. Add the onions, season with salt, and cook, stirring regularly, until soft and golden: about 30 minutes. Set aside. Put the cubed potatoes in a large pot and cover generously with salted water. Bring to the boil, add the macaroni, and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It’s about 10 minutes for ziti. Drain the macaroni and potatoes. Return the drained macaroni and potatoes to the pot, add the cream and return to a medium heat. Stir until the cream starts to heat up and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce. Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and applesauce on the side, depending on personal preference.
Pelmeni (Dumplings) Ingredients The Dough: 2large eggs 2/3 cupWater 1 tbspVegetable Oil 1/2 tspKosher Salt 3 1/4 cupsall purpose flour The Filling: 1large onion 8 ounceslean ground pork 8 ouncesground beef 1 1/2 tspKosher Salt 1/2 tspfreshly ground black pepper For Serving: Butter red wine vinegar sour creamIntroduction Pelmeni are similar to the Italian tortelinis or the Polish pieorgi, but is the Russian version. They are smaller than traditonal pierogi, with a thin dough and raw filling, which are then boiled for about 5 minutes or “until they float.” The history of this dish is said to have begun in the Urals, where the indigenous peoples ate pelmeni during long winter hunts. They are now a staple of Russian cuisine and are often topped with sour cream, or children enjoy a fried version with ketchup, or mayonnaise.directions In a food processor, pulse to combine the eggs, water, oil, salt, and half of the flour. Add the remaining flour and process until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes or until it is no longer sticky. Wrap in plastic wrap and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll. For the Filling: In a medium bowl, combine the onion, ground pork, ground beef, salt, and pepper and stir until thoroughly mixed. Refrigerate, covered, until ready to use. Cut the dough into 8 equal pieces. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. Cut the dough into 10 pieces. Roll each of the 10 pieces into a 2-inch circle. Spread 1 tsp of filling on the circle, almost to the edges. Pick up the circle and fold to create a half-moon. Pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking. Place the pelmeni on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Bring a large saucepan of salted water to the boil. Drop 10 pelmeni into the boiling water. When the pelmeni rise to the surface, boil an additional 1 to 2 minutes, then remove the dumplings with a slotted spoon and transfer to a covered dish to keep warm. Serve the boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired.
Pâté Vaudois Ingredients Dough 1 kgWhite flour 225 gCold Butter 225 gPork Lard 2Eggs 150 gcold water 20 gSalt 2Egg Yolkswith a drop of milk Stuffing 800 ghamcooked bone-in, with fat, chopped Introduction While the origins of pâté are unclear, it is in the canton of Vaud where it’s consumed the most! This meat-based, crispy snack can be enjoyed in just a few bites. Without any fixed criteria, this specialty is made by butchers and bakers following different recipes. It is very tasty with a bit of mustard and a glass of white wine. Most often you’ll find it on toast, cut into quarters, and served as a starter with little onions, pickles, and dried meat such as jerked beef, bacon, or garlic sausage. Restaurants often provide this as an aperitif; a tactic to get you thirsty and make you drink more white wine. directions Put the flour and salt in a large bowl, make a well in the center, and add the butter and lard cut into small cubes. With the palms of your hands, mill the fat with the flour to make a very fine and light powder. Beat the eggs with the water and pour over the flour. Knead everything until you get a homogeneous consistency that does not stick to your fingers. Form a ball then divide it in two, flattening them to form two squares, this will facilitate the work later. Wrap them in cling film and let them rest in the fridge for at least 3 hours. For the stuffing, chop the ham onto a 6 mm baking sheet (or have your butcher do it) and portion it into balls of about 30 grams. Once the dough has rested, roll it out with a rolling pin to between 2.5 and 3 mm thick. With a cookie-cutter, about 10.5 cm in diameter (this dimension may vary depending on the size of your molds), cut 25 rings and place in the molds. Once the dough is in place, the dough should extend a little beyond the edge of the mold. Place the ham balls in the molds without pressing too hard. Roll out the second square of dough, adding the left overs from the first batch of pastry underneath. This dough should have the same thickness as the first. Now cut 25 slices a little smaller than the first (about 9 cm), of the same dimension as the upper diameter of the mold. With a brush and a little cold water, moisten the edge of the pâté and cover. Press all around with your fingers so that the two edges are well glued together. Take all the left over pastry, make a ball and roll out to a thickness of 4 mm. Now cut 25 slices 5 cm in diameter and cut a small hole with a
Pariserbøf (Beef Parisienne) Ingredients 2 slicessourdough bread 1/2red onion 3 tbspcapers 4 tbspPickled Beetrootdiced 4 tspfreshly grated horseradish 2 tbspdanish pickles or Piccalilli 2Egg Yolks Salt & pepper Butter Patties (4 pieces): 200 glean ground beef 1 tspDijon Mustard 1 tspcapersfinely chopped 1egg Salt & pepperIntroduction Beef Parisienne is an open-faced sandwich made from layers of minced beef that have been fried in butter, capers and sometimes onions or pickled beets. The star ingredient of this sandwich however, is the raw egg yolk on top! directions Dice the pickled beets, grate the horseradish, drain the capers, slice and chop the onions and separate the yolk from the egg white. Mix the ingredients for the patties, and form 4, not too thick, patties slightly larger than the bread slices. Put the patty on top of the bread, make sure the patty will stay on the bread. Season with salt and pepper. The extra patties can be fried and saved for lunch the next day. Add a good amount of butter to a skillet and fry the pariserbøf patty-side down first until golden brown. Turn to fry the bread side until crisp. Pariserbøf is served medium to well done. If you use pasteurized eggs or no eggs, the pariserbøf can be served medium-rare. Serve right away with all the toppings.
Stjerneskud (Shooting Star) Ingredients Dressing 1/2 cupcrème fraicheor substitute full-fat sour cream 2 tbspmayonnaise 2 tbsptomato puree 2 tspfresh lemon juice 1/2 tspsweet paprika dash ofcayenne pepper to tastesea salt & fresh pepper Fish 8plaice filletsflounder is also an excellent substitute 1/4 cupWhite Wine 1/4 cupWater 1egg 3/4 cupbread crumbs 6 tbspVegetable Oil 3 tbspButter sea salt & fresh pepper Toppings 6green asparagus 4 ouncessmall shrimpboiled and peeled 3 ouncesbleak roe (Kalix löjrom)if unavailable substitute salmon, trout, or lumpfish roe 1lemoncut into slices or wedges fresh dill 12 thin slices ofcucumber LettuceIntroduction The sandwich, nicknamed the “shooting star” was invented by Ida Davidsen – a famous Danish chef who owns a Smørrebrøds restaurant in the heart of Copenhagen. In 1960, she was inspired to make name this simple fish sandwich the Shooting Star after astonaut Yuri Gagarin visited Copenhagen. A Stjerneskud is actually quite simple… sliced French bread filled with fried fish fillets with caviar, shrimps, asparagus, lemon, and a thousand island dressing. Yuri Gagrin loved it and we think you will too!!! Serve with buttered Danish rye bread. Top with lettuce, one fried and one steamed fish fillet, asparagus, dressing, dill, lemon slices/wedges, cucumber slices, the bleak roe, sea salt, and freshly ground black pepper to taste.directions Whisk together the crème fraîche, mayonnaise, and tomato puree. Add remaining ingredients and whisk until thoroughly blended. Set aside. Preheat the oven to 350°F. Pat four of the fish fillets dry with paper towels. Season the fish fillets with salt and pepper, roll each fillet into a coil, and fasten with a toothpick. Place the fillets in a small oven-proof dish or sauté pan. Pour the white wine and water over them. Place in the oven and steam the fish fillets for about 10 to 15 minutes. Combine bread crumbs, 1/2 teaspoon salt, and pepper to taste in a shallow bowl or pie plate. Pat the remaining 4 fish fillets dry with a paper towel. Season each fillet with salt and pepper. One at a time, dip fillets first in beaten egg and then in bread crumb mixture, pressing down to adhere coating. Set aside. Heat 3 tablespoons oil and 1½ tablespoon butter in a 12-inch skillet over medium
Cuban Tamales Ingredients 1/4 cupOlive Oilfor frying 1 1/2 lb braised porkcut into small pieces 1large onionfinely chopped 1large red bell pepperchopped 5garlic clovesminced 1 small can tomato sauce8 oz Salt and pepperto taste 3 cupsground cornfresh or frozen 3/4 cupButter 2 1/2 cupsmasa flour 2 1/2 cupschicken broth 24 to 32corn podshusks Waterto boil Introduction The tamale is one of the most popular Cuban dishes to reach America… for good reason! The tamale is made from young corn and is wrapped in the corn husk, which is then steamed and served warm with salsa or hot sauce. Cuban tamales or “tamales criollos” are unique in that they are made of fresh ground corn rather than cornmeal and are often filled with ground pork or spices. The process of making tamale can take a while, but in Cuba, they often make a day of it, involving the whole family while they listen to music and wait for dinner to cook. directions In a frying pan, add oil and start frying the pork to release the fat into the pan. In the same skillet with the pork fat, fry the onion and red pepper over medium heat, stirring occasionally until the onions are translucent. Add garlic and continue frying over low to medium heat for two to three minutes. Add tomato sauce and cook over low heat for about 10 minutes, until the meat is fully cooked. Add salt and pepper to taste. While the meat is simmering, process the corn kernels with the butter in a mortar or food processor until you have a thick, chunky consistency. Add the corn mixture to the masa flour and the chicken broth. Add salt and pepper to taste. Add the masa mixture to the meat mixture and stir until well combined, adding salt as needed. Use two pods of corn per tamale, folding each one in the traditional way. Put a large pot with half the water. Boil your tamales until when you insert a fork it comes out clean, approximately between an hour and an hour and a half.
Mexican Enchiladas Ingredients 4guajillo peppers seeds removed 4ancho peppers seeds removed 2garlic clovechopped ¼ teaspoon Mexican oregano to tasteSalt and pepper 12Corn tortillas: 2 cupsshredded beef porkor chicken (optional) 1 ½ cupfresh cheese crumble ½ cup white onionfinely chopped ⅓ cupVegetable Oil Optional Garnishes: 2 cupspre-cooked diced potatoes 2 cupspre-cook diced carrots shredded lettuce or cabbage and radishes Introduction Enchiladas are a huge part of Mexican cuisine, but you can also find Enchiladas on menus around they world. They start with a great sauce – enchilada sauce is different from a salsa in the sense that it is cooked down and then pureed, and then smothered over stuffed corn or flour tortillas and then baked, to make this signature dish. A common enchilada filling is roast potatoes and shredded pork, but you can use anything from vegetables, fish, cheese and fresh corn. You can also make this dish as spicy as you want, by adding chillies to the sauce, or fresh jalapenos on top!directions Let’s start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers. Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft. Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft. After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside. Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla. Dip the tortilla into the enchilada sauce to lightly coat each side. Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven. To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then
Nanaimo Bars Ingredients 1 cup unsalted butterdivided in half ¼ cup cocoa powder ¼ cup Sugar 1eggbeaten 1 ½ cups graham wafer crumbs 1 heaping cup shredded coconut ½ cup almonds meal ¼ cup heavy cream ¼ cup vanilla custard powder 2 cupsicing sugar ½ cup Milkor cream 4 oz.semi-sweet chocolateIntroduction Possibly the most famous of Canadian desserts, this no-bake treat is named after the city in British Columbia where it originated. Simply made from a coconut-graham cracker-nut crust, custard filling, and chocolate ganache topping, its’ gooey sweetness is world-renowned. It’s a perfect combination! I love a good no bake recipe and this one is a goodie! directions Melt ½ cup of butter. Stir in the sugar and cocoa powder until well mixed. Add the beaten egg and stir until thick. Stir in the graham wafer crumbs, coconut, and almonds. Scrape the mixture into a parchment paper-lined 9-inch baking dish. Press firmly to create an even bottom layer. In a large bowl, cream together ½ cup of butter, the cream, and custard powder. Gradually add the icing sugar, beating until light and fluffy. Spread over the bottom layer, smoothing the top with a spatula or palette knife. Chill for 1 hour. In a clean pot, heat the milk until scalding, quickly mix in the chocolate, and stir vigorously until it is melted. Let cool slightly. When cooled but still liquid, pour over the custard layer. Cover and refrigerate for several hours or overnight.
Stoemp and Meat Ingredients 1 kgpotatoes 4large carrots 3Bay Leaves 250 mlMilk 70 gunsalted butter 1 tspfreshly grated nutmeg 4sausages Salt & pepperIntroduction Stoemp is Belgian for mashed potatoes, but there is more to it than that! In Belgiam cuisine, other vegetables are mashed into the potatoes (which is a great way to feed your kids their three a day!) Very often you’ll find carrots, cabbage, beets or peas. It is very popular in Belgium to pair stoemp with meatballs… or one giant meatball, or sometimes sausage or braised meat. directions First, peel the potatoes, cut them into equal chunks, rinse under cold water, and boil in salted water until they are soft (30 minutes should be enough). In the meantime, peel and slice the carrots and steam them with the bay leaves for about 7 minutes until soft yet retaining a little crunch. Then, drain the boiled potatoes and mash them, adding a little milk at a time, making a smooth puree. When done, add 40 g of butter and the nutmeg. Taste and season the puree with salt and pepper. Now add the carrots, carefully fold them in, and reserve. As the final step, bake the sausages in 30 g of butter and serve with the stoemp. Pour the juices from the pan over as well.
Filets de Perches (Perch Tenders) Ingredients 400 gperch fillet 100 gButter 2 tbspFlour 200 mlWhite Wine 2 tspOil thin lemon slices Salt & pepperIntroduction Perch is a freshwater fish that can be found in parts of North America where it is plentiful, but it is considered quite rare in the Swiss Lakes. Some Swiss people don’t eat this dish as perch are believed to be over-fished and their population is dwinlding… however, you can use this recipe with any white fish to enjoy the idea of Filets de Perches. Enjoy it on a terrace over looking the lake, served with French fries or boiled potatoes. directions Preheat the oven to 70°C degrees, putting in 2 serving plates and a dish. Chop the parsley. Salt the perch fillets. Put the flour in a plastic bag and add a couple of fish fillets, shake well. Take out of the plastic and shake again to remove any excess flour. Repeat this operation with the other fillets. Melt the butter and add some oil to a pan, and sear the fillets in small portions over medium heat, flesh side down (so that your fish does not roll) for about 1 minute, and turn over to cook for a few seconds on the skin side. Take the fillets out of the pan and put them in the preheated dish. Repeat with the rest of the fillets, taking care to wipe the pan with absorbent paper each time. Melt the rest of the butter in the pan over a medium heat and let brown lightly until the color is hazelnut. Add the white wine and sprinkle with parsley. Salt lightly. Arrange your fillets on hot plates and serve with the butter/parsley sauce and a wedge of lemon.
Beef Tenderloin (Fillet) with Honey and Beer Sauce Ingredients Ingredients for the beef: 200 grbeef tenderloin 2cloves of garlic 2-3 sprigsrosemary Salt and pepper extra virgin olive oil Butter salt flakes Ingredients for the broccoli puree with lime: 1 wholeBroccoliremove the broccoli stalks 1potatoes 2limesjust the juice 20 grButter Salt and pepper Ingredients for the beer & honey &Worcestershire sauce: 1red onionchopped 1carrotslices 2 springsFresh Thyme 1clove of garlic 25 grWorcestershire Sauce 200 grchicken broth 450 grred beer 20 grextra virgin olive oil 1 teaspoonhoneyfrom: KEKI EVANGELIA HONEY COMPANY Salt and pepper Ingredients for the baby carrots glassed with honey: 10baby carrots Fresh Thyme extra virgin olive oil Butter 2 teaspoonshoneyfrom the: KEKI EVANGELIA HONEY COMPANY Salt and pepperIntroduction This recipe for sous vide beef tenderloin is sure to wow any dinner guests. The sous vide will allow the beef tenderloin to be super tender and flavourful, and the sauce will add a dreamy, rich componenet to this dish. The broccoli puree will add a nice, vibrant green to the plate which again, will do nothing but WOW your guests. This recipe takes some time (sous vide for 45 minutes) and a few different pots and pans, but overall is relatively simple and the result will be amazing! Tips: directions Use a string to wrap around the beef tenderloin (fillet). Spread salt and pepper on the fillet and transfer to a vacuum bag. Seal it airtight. Cook the fillet in a sous vıde at 55° C for 45 minutes. When ready, place the bag with the fillet in iced water to cool down. In a frying pan on a high heat, add the olive oil, butter, garlic, and rosemary sprigs. Place the beef fillet in the frying pan and heat until the meat reaches 55-57° C. Tip: use a food thermometer for a precise measurement. Once it has reached the temperature, let it rest for 5-10 minutes. Remove the rosemary sprigs and cut the fillet into slices. Season with salt flakes. Cut the broccoli stalks. Peel the potatoes and cut into cubes In a cooking pan, add water and the cubed potatoes, and let boil for 8-9 minutes until they have softened. 3-4 minutes before the potato is ready, add the broccoli to the pan. Once the broccoli and potatoes are ready, strain the ingredients, but keep the water for later. In a blender, put the
Casimir Rice Ingredients Rice 250 gbasmati ricelong grain rice Salt Sauce 400 gvealstrips 2 tbspclarified butter 1chopped onion 2 tbspFlour 2 tbspcurry powder 300 mlbouillon 100 mlCream 200 gRed Peppers 250 gpineapplefresh, cut into pieces 2 smallbananas Salt & pepper Garniture 2 tbspcurrantsIntroduction Casimir might not seem like a typical Swiss dish – it includes pineapple, banana and peppers… all uncommon ingredients in the Swiss pantry… but this dish is indeed a specality in Switzerland! It was invented by The Mövenpick brand, in an attempt to “liven up boring old rice,” and was a huge success from the start. And since 1952, Casimir rice has been on many restaurant menus. It is a lightly curried rice, made mild so even children will like it. It is often topped with chicken or pork, and always includes fruits like pineapple and cherries to the sauce. directions Prepare the rice using the swelling method: Boil the rice with one and a half times the amount of water and a little salt. Reduce the heat and let the rice simmer with the lid on until the water has been absorbed and the rice is cooked through (approx. 10 minutes). Season the meat with salt and pepper and fry in batches in the hot clarified butter in a large frying pan. Take out and keep warm. In the same frying pan, sauté the chopped onion in a little clarified butter. Sprinkle the flour and curry on top and mix. Deglaze with the bouillon and cream. Cover and simmer over a low heat until the rice is cooked through. Blanch the pepper strips in hot water for one minute. Add the seared meat, the pepper strips, and the fruit pieces to the sauce and mix carefully. If necessary, season with salt and pepper. Arrange the rice on a plate as a ring. Place the Casimir mixture in the middle and sprinkle with the currants.
Belgian Endive and Ham/Chicon au Gratin Ingredients 4 largeendives 1/2 tspSalt 4 slicesParisian Ham Mornay Sauce: 1/4 cupunsalted butter 1/2 cupall purpose flour 2 cupsMilk 1/2 tspSalt 1/2 tspblack pepper 1/4 tspnutmeg 1/2 cupEmmental cheeseor Gruyere Introduction This Belgian dish is quite simple – a slice of cooked ham, with boiled endives and topped with a cheesey, rich Mornay sauce. A Mornay sauce is essentially a bechamel (flour, butter and milk) thickened with cheese and sometimes onion. This dish includes endives which are a nutrient dense vegetable that grow in the fall and winter months in Belgium and parts of Europe. It is also a great way to get your kids to eat their veggies and have some quality time with the family while preparing the dish.directions Preheat your oven to 395° F (200° C) with a rack in the middle. Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender. Take the endives out and transfer them to a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf-side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside. To make the Mornay sauce, melt the butter in a medium saucepan over a medium heat. Sprinkle in the flour and cook for 1 minute stirring continuously with a wooden spoon until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens. Remove from the heat and stir in the grated cheese, black pepper, and nutmeg. Adjust the seasoning if necessary and set aside. Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper. Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.
Bliny (Crepes) Ingredients 2 cupsFlour 3 1/2 cupsbuttermilkor kefir 2Eggs 3 tbspVegetable Oil 1/2 tspbaking soda 1 tbspSugar 1 tspSaltIntroduction Bliny are a small version of pancakes made with eggs, flour, and milk or kefir (a fermented milk drink.) They are mostly eaten for breakfast with sour cream, honey, apple sauce or beets, but can also be served as a main if they are stuffed, or even as a dessert with sweet fillings. Another common topping is smoked salmon or boiled ham. directions In a large mixing bowl, mix the eggs, flour, 1 cup of buttermilk, baking soda, oil, sugar and salt with a whisk. It’s important to incorporate the liquid gradually to avoid lumps. When the mixture is smooth and lump free, add the remaining buttermilk. The consistency of the batter should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter. Preheat a non-stick frying pan on medium heat and grease it with an odorless oil. With a ladle or a measuring cup, pour ½ cup of batter in the pan and tilt the pan slightly so the batter runs to the edges forming a thin and round crepe. Cook until the top of the crepe looks dry, then flip with a spatula and cook for 1 minute longer. Remove to a plate and spread with a little butter if desired. Repeat with the next crepe and continue cooking until all the batter is used. Stack the crepes on top of each other.
Malakoff de Vinzel Ingredients 400 gSemi-salted Gruyère AOPyou can use Mild Gruyère Cheese or Goat cheese 200 gFlour 300 mlWhite Winepreferably “Chasselas” grape variety, can be replaced by a dry white wine 150 mlMilk 3Eggs 1 tbspOil PepperIntroduction Malakoff de Vinzel or de Luins (counties of Canton de Vaud) is a famous meal in Switzerland and there are a lot of different stories about its creation. Here is one version: in 1853, Napoleon III went to war against Russia, in what is now known as the Crimean War. As his army passed through Swiss villages, he hired mercenaries to reinforce his troops. Their first victory, after 14 months of fighting, was the capture of Fort Malakoff. At the end of the war in 1855, Swiss mercenaries returned home in their hundreds every day. Being hungry and needing something simple and sustaining to eat, they came up with the idea of frying balls of cheese, naming them after the captured fort. directions First, cut the cheese into sticks: for an appetizer, sticks of the size of a thumb will do, for a main dish, cut longer and wider sticks. Then marinate the sticks in the white wine for 2 to 3 hours. Beat the egg whites until stiff. In a bowl, mix the flour, 3 egg yolks, and the milk. Stir in the egg whites and season with pepper. Drain the cheese, coat them in flour, then dip them in the batter. Heat the oil to 180°C and dip the battered cheese sticks in the oil. When they are golden, take them out, drain them, pat them dry with kitchen paper, and serve hot with a green salad.
Brötchen (German Bread Rolls) Ingredients 3 cupswhole wheat flour 1 tspSalt 1/4 tspSugar 2 tspactive dry yeast 1 1/4 cupslukewarm waterIntroduction (Wholemeal) rolls are produced in bakeries throughout Germany and are eaten for breakfast and as snacks. Wheat rolls, wholemeal rolls, whole grain rolls, Germany produces them all and they are eaten as a snack with a vast range of spreads and fillings. Altogether, 3,200 types of bread are listed in the German bread registry, some of which are real delicacies, making Germany the bread world champion. From that large variety, Brot des Jahres is very popular and is a testament to just how important bread is for Germans. What is more, German bread rates as especially nutritious as, unlike wheat bread, wholemeal bread lasts a long time. directions Add flour to a large mixing bowl, then add the salt and give everything a good stir. Sprinkle the sugar on top and finally add the instant yeast. Slowly add the water while using the spiral dough hooks of your electric mixer or your hands to knead the dough. Keep kneading until the dough forms a ball that doesn’t stick to the side of the bowl anymore. Cover the bowl with a dishtowel or lid and place it in a warm spot without a draft for at least 60 minutes to allow the dough to rise. After the dough has increased in size, sprinkle some flour onto your countertop. Place the dough on it and briefly knead it with your hands. Cut or rip the dough into eight equal parts and form it into bread rolls. Make sure that the “seams” are at the bottom. Place these rolls on a baking sheet with parchment paper. Cut the bread rolls lengthwise with a sharp knife about halfway deep. Then let them sit for another 15 minutes. In the meantime, preheat your oven to 420 degrees Fahrenheit. Place a heat-resistant bowl or small pot with water into the bottom of your oven. Bake the Brötchen on the middle rack for approx. 15-20 minutes until golden brown. Remove the bread rolls from the oven and let them cool slightly. They can be eaten warm or cold.
Blood sausage Ingredients 0.88 lbPork jowls, pork belly, back fat 10 ozpork blood 0.66 lbonions 2 ozBrown Sugar 1.3 ozraisins 2 tspSalt 1 tspblack pepper 1/2 tspcinnamonIntroduction Traditionally made during fall, this very popular Belgium dish is now eaten whenever the Belgians get a taste for it. It can be found on menus as a starter or as an hor d’ouvres with a drink. It gets sliced, baked in a pan, put on a spoon, and decorated with baked apple cubes. There is more in the sausage than blood, though it truly does contain pig’s blood (sometimes cow’s). But also some untreated fat, called smout, herbs, and stuffing, and there you have your blood sausage. While it is not a favorite with the youth, for the older generation it is a reminder of the old days. directions Cook the meat in hot water (below the boiling point) until semi-soft. Dice the onions finely and fry in grease/oil on a low heat until transparent. Soak the raisins in water, then drain. Grind the lean meat through a ¼ inch (6 mm) plate. Dice the fat into ¼ inch (6 mm) cubes. Mix everything together. Stuff into 32 mm hog casings. Cook in hot water at 80° C (176° F) for 30 minutes. Cool in cold water, dry briefly, and refrigerate. The sausage is usually eaten with apple sauce.
Flemish Asparagus Ingredients 1 lbwhite asparagus 3 tbspButter 2hard boiled eggs 1 tspfresh lemon juice 1 tbspfinely chopped parsley Salt & pepperIntroduction Asparagus season has begun!😋 In Belgium, that can only mean one thing: Flemish-style asparagus. Fresh white asparagus is served with diced boiled eggs and often eaten as a starter. The long thin white asparagus is covered in the eggs, warm butter is poured over, and the whole thing is topped with parsley to give it some color. That is how you eat Belgian asparagus. When asparagus is in season, you will find it in just about every dish on the menu, even in the desserts.directions Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes. In the meantime, peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble. Transfer the yolks into a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well. Garnish the asparagus with the crumbled yolks and whites. Chop up the fresh parsley and divide it over the asparagus. Drizzle with the warm melted butter. Finish with a sprinkle of freshly ground black pepper. Serve warm.
Picadillo a la Habanera (Ground Beef) Ingredients 1medium white potato 1/2Pepper 1Onion 4cloves of garlic Oil 500 grpicadilloground meat 60 mlred wine Saltto taste 150 grtomato pureetomato sauce 1/2 teaspooncumin 1/2 teaspoonground oregano 1bay leaf a pinchpepper powder green oliveswithout seeds (optional) parsley and raisins(optional) Introduction Picadillo a la habanera, as its name indicates, is a dish born in Havana and is one of the traditional recipes that is most prepared in Cuba. Its ingredients came from all over the world, but the mixture of them, to achieve this delicious flavor, was born in the capital of Cuba. It owes its name to the fine cut that is used to mince the meat (ground beef) and is usually accompanied with black beans and rice. In the search for inexpensive culinary elaborations, that would allow to make the most of the raw materials that could be bought, dishes based on beef arose and were incorporated to the taste of the capotalinas – and extended to the Cubans of most of the island. Below is a delicous recipe for habanero picadillo so that you can enjoy its delicious flavor as much as if you are Cuban, or somebody with a taste for good food. directions Peel and chop the potato into small squares, (so that it does not oxidize, we recommend letting it soak in water with a little salt). Chop the pepper (in medium squares) and the onion, finely chopped. We also mince the garlic or you can crush it with a mortar if you like. In a frying pan we add oil (approximately 5 tablespoons). When it is hot we add the potatoes, previously drained and dried. When you notice that they are golden brown, remove them and add the peppers, onion and garlic to the pan. Let them sauté for about 2 minutes, stirring every so often until the onion is transparent. Then we add the picadillo and let it cook for 5 to 8 minutes. When you notice that it is semi cooked add the 60 ml of red wine. We turn up the heat so that the alcohol evaporates and we add its point of salt. When the steam evaporates the wine, lower the heat and add 150 gr of tomato puree, 1/2 teaspoon of cumin, 1/2 teaspoon of ground oregano, 1 bay leaf and a pinch of powdered red pepper. Cover and cook for 5 minutes until the sauce thickens. After time add the green olives, raisins and the potato that was already ready. Decorate with a little chopped parsley and voila, you can enjoy this delicious habanera mince.
Olivier/Russian Salad Ingredients 3/4 lbbologna or ham 3potatoes 3Carrots 6Eggs 3dill pickles 1sweet onion 1 cupcanned sweet peas 1/2English cucumber 1 cupmayonnaise Salt & pepper 1/2 tspSugar dilloptional Introduction This Russian salad is mostly eaten on holidays, for the sake of convenience and tradition. Olivier salad is made with vegetables, meat, eggs, and generously dressed with mayo. It’s a heavy, filling, and hearty salad, most popular for New Year’s, the biggest holiday of the year in Russia. Olivier salad is a traditional salad dish in Russian cuisine, but is also popular in other post-Soviet countries, like Ukraine and around the world.directions In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. In a small pot, add eggs, cover eggs will water, and bring to a boil cook. Cook eggs for 8-10 minutes. Cube all of the ingredients. Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on the sizes of your ingredients. Season with salt, pepper, and sugar. Add fresh dill, mix and serve.
Sandwich Cubano (Cuban Sandwich) Ingredients 1 loafCuban breadFrench bread, Italian bread, or 4 individual 7-inch loaves 3 or 4 slices roast pork 3 sliceshamor cooked ham 3 slicesSwiss cheese 6dill picklesor 16 sandwich sliced pickles 1/4 cup Yellow mustard ButterIntroduction This sandwich gets its name from the island where it was invented. In Cuba, it has been part of the menus of restaurants and cafes for more than 200 years. But it was the Cuban community in the United States that popularized this sandwich to the world. It is one of the must try specialties of Florida, Miami and Tampa in particular. The Cuban sandwich is made with Cuban bread filled with roast pork, ham, pickles, cheese and mustard. All of them end up being cooked on a grill or sandwich maker. The heat will make the ingredients compact and their juices mix, resulting in a crispy crust and a sandwich that you can’t stop eating. In the original recipe, roast pork is used, cooking a pork loin previously marinated in a special sauce in the oven. In the blog you can find the recipe to prepare the perfect roast pork. Perfect to take as a side dish or to make a perfect Cuban sandwich. If you can’t wait to prepare this sandwich, you can substitute the roast pork for a ham or roast ham. The result will be equally top-notch. Perfect to take to work or to enjoy a picnic or beach snack. A simple and tasty treat. directions In a frying pan we heat a knob of butter. When it has melted and is hot add the roast pork. We brown on both sides and reserve it. I have used roast pork for this recipe, but if you don’t have homemade roast pork. We can substitute it for roasted ham, which we will find in any large surface area. Making this sandwich with roast pork gives it an unbeatable point. If you do not have it, do not stop preparing it, we change it for another type of pork cold cuts without problem. We cut the loaf of bread in half and spread a generous layer of mustard on one of the parts. Now we start with the roast pork slices that we brown in the pan. Always directly on the mustard, on top we cover it with the ham, the pickles in vinegar and the sliced Swiss cheese. We place the top layer of the bread and with a kitchen brush we spread it on the outside, on both sides with butter. We put the sandwich in a sandwich maker and toast them until golden. If you don’t have a sandwich maker, we can use a frying pan. With a slotted spoon we keep the sandwich pressed at all times so that it remains squashed and the cheese melts. Thus, in a few minutes we can enjoy a sandwich with a name and surname that could not be more good
Lamb Kleftiko (Stolen Lamb Bake) Ingredients 4lamb shanks 8cloves of garlic Salt and pepperto taste 1 poundbaby potatoespeeled and halved 1red onionssliced 2medium tomatoescubed 6 ounces Kefalotyrior Kasseri cheese, cubed 2 tablespoons dried oregano 2 teaspoons paprika ½ cup Extra Virgin Oil 1 lemonLemon Juice 8sprig of thyme Parchment StringIntroduction This traditional Greek dish is slow oven cooked lamb infused with olive oil, lemon juice, and garlic. The recipe was originally called for an earthen oven to trap smoke and heat. The word ‘Kleftiko’ translates as ‘stolen’ and the name for the dish is said to have originated from the Klephts (descendents of Greeks who were anti-Ottoman insurgents) who would steal goats or lamb and cook the meat in hidden underground ovens in order to seal the smells and flavors and avoid getting caught! They had to cook and eat their food surreptitiously: no smoke, no visible fires. So they wrapped the meat, etc. in leaves and buried it in the embers, which they covered with rocks and ashes. So, Kleftiko is supposed to be slow-cooked and covered. Notes: You can also use a leg of lamb, cut into portions. Or, if you don’t like lamb, use goat or pork. Cheese: Feta cheese, Graviera, Kasseri or any other hard Greek cheese Cooking method: You can also bake lamb kleftiko in a covered casserole dish by simply adding all ingredients together under one roof. If you use more or less lamb, adjust cooking time. You won’t need parchment paper in this case. directions Season each lamb shank with salt and pepper on all sides. Heat half of the olive oil in a large skillet over medium high heat. Brown each shank for about 5 minutes, enough to get a good sear on each side. Transfer to a plate. Smash the garlic, discard the skins, and slice the garlic into slivers. Using a knife, pierce slits in the lamb and insert slivers of garlic into the lamb. In a bowl, add potatoes, cheese, onions, tomatoes, oregano, paprika, olive oil, any leftover garlic and lemon juice. Be sure to season well! Toss to coat and set aside. Lay two long pieces (about 12” each) of parchment paper in a crisscross manner. Place a lamb shank in the middle of the parchment paper and assemble the vegetables around the lamb. Douse with olive oil. Add two sprigs of thyme on top the lamb and additional seasoning if desired. Do the same thing with the remaining lamb shanks, making four total parcels
Rabbit with Prunes Ingredients 1/2 cupCognac 1/2 cupraisins 12pitted prunes 5 lbrabbit with liver 2 1/2 tspSalt freshly ground black pepper 1/2 cupFlour 1/2 cup dicedbacon 1/4 cupButter 3 finelychopped Onionsor French shallots 2 cupsdark beer 2 tspred wine vinegar 1 cupWater 2 tspSugar 1 pinchnutmeg 3Bay Leaves 1 tbspcorn starch 1 tbspWaterIntroduction Rabbit cooked with prunes is a beloved classic Belgian dish, known there as “lapin aux pruneaux”.The meat of a rabbit is tender and soft, especially when it has been covered in sauce for many hours, which is how the Belgians produce such a delicate dısh. It is literally cooked in the boiling sauce after being quickly roasted in a pan and doused in fresh cold beer, a dark one, or, possibly, an abbey beer. This warm stew is a typical winter dish, but you can of course enjoy it any time on a trip to Belgium. directions In a bowl, immerse the raisins and prunes in the cognac (or water) as needed until the fruit is fully immersed. Marinate for 3 hours at room temperature. Cut the rabbit into pieces and season with salt and pepper. Cover the rabbit pieces and the liver with flour. In a saucepan large enough to cook the rabbit, brown the bacon in the butter for 5 minutes. Add the onions and let them sweat for 3-4 minutes at low temperature. Add the rabbit pieces and liver and brown on all sides. Once caramelized, add the vinegar, water, sugar, nutmeg, bay leaves, and beer. Cover and simmer for 2 hours. Remove the meat from the saucepan and set aside. Let the sauce cool down and skim the congealed fat off the surface. Reheat the sauce and thicken with 15 ml of cornstarch diluted in 15 ml of water. Drain the raisins and prunes and add to the mixture. Cook for 5 minutes. Return the rabbit to the sauce and reheat. Serve with boiled or mashed potatoes.
Kasha (Russian Porridge) Ingredients 1 cupbuckwheat groats 1 3/4 cupsWater 2 tbspButter 1/2 tspSaltIntroduction One of the most prominent sayings about Russian cuisine roughly translates as “Shschi and kasha are our food”. And it truly is so: Russians are very fond of any kind of groats eaten for any meal of the day. Kasha is considered as one of the most popular dishes in Russian cuisine, known since times immemorial. For breakfast, kasha a.k.a. buckwheat groats is boiled with milk or water and eaten bland or with a spoonful of varenye or butter. For lunch or dinner, buckwheat is the go-to option, as it is very versatile. Kasha is also gluten free and a great source of protein, fibre and energy. Try mixing boiled buckwheat with fried mushrooms and onions: the combination of the caramel-like onions, juicy mushrooms, and nutritious buckwheat is one to remember.directions Rinse and drain the buckwheat well. In a medium saucepan, combine the buckwheat with 1¾ cups water, 1 Tbsp butter, and ½ tsp salt. Bring to a simmer, then cover with a tight-fitting lid and simmer on low for 18-20 min. Just like with rice, you should hear hissing while cooking that quietens when done. Stir in an additional 1 Tbsp butter if desired.
Butter Noodles/Butterspätzle Ingredients 4 cupsall purpose flour 2 tspSalt 8large eggs 3/4 cupMilkIntroduction Butterspätzle is a kind of noodle that is mainly consumed in southwestern Germany. The main ingredients are flour, eggs, and salt, and, once cooked, they are dredged with cheese. They go well with meat dishes with loads of sauce or gravy, such as goulash or roast meat. Vegetarians can eat butter noodles as a meal together with fried onions. directions In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. Let the batter sit for 5-10 min. Put a colander into a bowl to drain the spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 tbsp of salt to the water, and reduce the temperature to a simmer. Press the batter through a spaetzle maker, a large-holed sieve, or colander into the simmering water. Work in batches; after using about 1/3 of the batter, stop adding the spaetzle and let those ın the pan cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander to allow any excess water to drain. Serve the spaetzle immediately or sauté them in butter to crisp them up a little. If you don’t serve or sauté them right away, add 1 or 2 tbsp of butter to the hot spaetzle to prevent them from sticking together. In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. Let the batter sit for 5-10 min. Put a colander into a bowl to drain the spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 tbsp of salt to the water, and reduce the temperature to a simmer. Press the batter through a spaetzle maker, a large-holed sieve, or colander into the simmering water. Work in batches; after using about 1/3 of the batter, stop adding the spaetzle and let those ın the pan cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander to allow any excess water to drain. Serve the spaetzle immediately or sauté them in butter to crisp them up a little. If you don’t serve or sauté them right away, add 1 or 2 tbsp of butter to the hot spaetzle to prevent them
Pryaniki Ingredients 2 tbspButter 1/2 cuphoney 1egg 2 cupsall purpose flour 1/4 tspbaking soda 1/4 tspground cardamom 1/4 tspground ginger 1/4 tspGround mace 1/4 tspcinnamon 2 tbsp crushedblanched almonds 1/2 cupjam 1/2 cupconfectioner's sugar 2 tbspfreshly squeezed lemon juiceIntroduction Pryaniki is one of the staple sweets of Russian cuisine and has been around for a very long time. Its consistency is very similar to that of gingerbread. The most classic recipe resembles a chewy, spicy gingerbread. It is honey that is essential for a traditional pryanik recipe. Tula pryanik is probably the most culturally significant type of pryaniki, so much so that nowadays it is considered an art to create proper pryanik decor in Tula city. Pryaniki are often eaten with a glass of tea. And did you know that Russia often ranks in the top 5 tea consumers of the world?!directions Cream the butter and honey, then beat in the egg. Stir in the baking soda, spices, and almonds, mixing well. Add enough flour to make a soft dough. Wrap the dough in waxed paper and chill in the refrigerator for 1 hour. Preheat the oven to 350° F. On a floured board, roll the dough out 1/8-inch thick. Cut out the rounds with a 2½-inch cookie cutter. Spread a generous teaspoon of jam on half of the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, then crimping them decoratively. Place on a greased baking sheet. Bake for 10 minutes at 350° F, then reduce the heat to 325° F and continue baking for 8 to 10 minutes more. Cool on a rack. To prepare the glaze, mix together the confectioners’ sugar and lemon juice. Pour over the cooled cookies.

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