INTERNATIONAL FOODS

  45 ml dry gin 20 ml freshly squeezed lemon juice 1 teaspoon sugar 30 ml hot water Garnish: 1 cinnamon stick Add the gin, lemon juice, and sugar to a brandy glass. Add the hot water—either water that has been heated but not boiled, or boiled water that has cooled slightly—to the mixture and stir well. Garnish your Hot Gin Toddy cocktail with a cinnamon stick and serve. ENJOY YOUR MEAL 

35 ml Brandy or Cognac 25 ml Lemon Juice 20 ml Orange Liqueur 1 strip of orange peel Lemon slice Granulated sugar After combining the brandy/cognac, lemon juice, and orange liqueur in a shaker filled with ice and shaking well, your Sidecar cocktail is ready to be served in a cocktail glass with a rim coated in lemon juice and sugar. ENJOY YOUR MEAL

  1 zucchini 1 eggplant 1 red bell pepper  10 mushrooms 1 bunch arugula (preferably baby arugula) 8 tablespoons olive oil Zest of 1 lemon 1 teaspoon red pepper flakes 1 teaspoon salt and ground black pepper For the marinade: 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 dessert spoon salt 1 hot red chili pepper 3 tablespoons olive oil 1 tablespoon white wine vinegar Grated zest of 1 lemon For the salad dressing: 1 dessert spoon each of: red pepper flakes, black pepper, salt, mustard seeds, mustard, Juice of 1 lemon, 6 tablespoons olive oil 1/3 bunch dill  Slice the zucchini, eggplant, pepper, and mushrooms into 1.5 cm thick pieces. Soak the eggplant slices in salted water to prevent discoloration and remove any bitter juices. Marinate the prepared vegetables with 5 tablespoons olive oil, 1 tablespoon white wine vinegar, the zest of 1 lemon, 1 hot red chili pepper, and 1 teaspoon each of coriander, salt, and ground black pepper. While the vegetables are mar...

 4 tablespoons olive oil 1 onion 450 g ground meat 4 cloves garlic 1 heaping dessert spoon salt 1 dessert spoon dried oregano 1 dessert spoon black pepper 1/4 nutmeg 1 tablespoon tomato paste 2 packs tomato purée (400 ml total) 3 cups water (750 ml) 2 cups chicken stock (500 ml) 3 small bay leaves Half a bunch of basil (approx. 8–10 sprigs) • Heat 4 tablespoons of olive oil in a large, deep pan. Add the diced onion and the ground meat, and begin sautéing. Once the meat changes color, add the 4 cloves of crushed garlic and sauté over high heat for another minute. Add the salt, oregano, black pepper, and grated nutmeg, and continue sautéing. • Add the tomato paste and sauté for another 1–2 minutes along with the spices. • Once the meat has browned and the onion has become translucent, add the tomato purée, chicken stock, and boiling water. • Finely chop the basil and add it to the pan along with the bay leaves. Add one tablespoon each of vinegar and sugar to balance the flavor of the...

  1 kg zucchini Half a bunch of chopped parsley 3 eggs Half a bunch of chopped dill Grated white cheese Half a bunch of mint 1 cup flour Salt, black pepper Peel or scrape the zucchini, grate them, and squeeze out the excess water thoroughly. Next, add the chopped dill, parsley, and mint, as well as the grated white cheese, salt, and black pepper, to the grated zucchini. Then, add the eggs and mix everything together until well combined. Stir in the cup of flour to create a batter with a pourable consistency. Meanwhile, heat olive oil in a pan and fry the zucchini mixture by spooning portions into the hot oil. Finally, serve either hot or cold. ENJOY YOUR MEAL 

  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...