INTERNATIONAL FOODS

2 medium sweet potatoes (cut in half lengthwise) 1 cup cooked black beans (or kidney beans) 1/2 cup cooked quinoa 1/2 cup corn 1 tablespoon nutritional yeast (for a cheesy flavor and protein) 2 tablespoons pumpkin seeds For the sauce: 2 tablespoons tahini 1 tablespoon lemon juice 2 tablespoons warm water 1/2 teaspoon cumin Salt Place the sweet potato halves on a baking tray with the cut sides facing up. Bake in an oven at 200°C for about 25–30 minutes, or until tender. In a bowl, mix the cooked black beans, quinoa, corn, nutritional yeast, and cumin. In a separate container, whisk together the tahini, lemon juice, salt, and warm water until the mixture reaches a smooth, pourable consistency. Using a fork, gently mash the centers of the baked sweet potatoes to create a hollow "bowl" shape. Generously fill them with the prepared bean and quinoa mixture. Drizzle the tahini sauce over the top, sprinkle with the roasted pumpkin seeds, and serve warm. ENJOY YOUR MEAL  

400 grams halloumi cheese 16 cherry tomatoes 16 button mushrooms 2 green bell peppers 16 bay leaves For the sauce: 1 tablespoon teriyaki sauce 1 tablespoon fresh mint leaves Cut the halloumi cheese into large cubes. Thread the halloumi, cherry tomatoes, and mushrooms onto bamboo or metal skewers. Alternate them with the bell peppers (cut into small squares) and the bay leaves. Mix the teriyaki sauce with the finely chopped fresh mint leaves; frequently brush this mixture onto the skewers while cooking them on a grill or barbecue. Remove from the grill once the mushrooms have softened. ENJOY YOUR MEAL

2.5 cups wheat flour 100 grams cold butter (cubed) 1/2 cup granulated sugar 1 egg 1 teaspoon baking powder A pinch of salt 1 cup sweet pumpkin puree (roasted and drained) 1/2 cup finely chopped roasted almonds 1/2 cup finely chopped walnuts 1/2 cup raisins (softened in warm water) 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves or grated nutmeg 2 tablespoons honey or brown sugar Powdered sugar or sliced ​​almonds Mix the honey (or brown sugar), chopped almonds, walnuts, drained raisins, cinnamon, and cloves into the smooth, roasted pumpkin puree. Set the mixture aside. In a deep bowl, rub the flour, cold butter, and sugar together with your fingertips until the mixture resembles coarse crumbs. Add the egg, baking powder, and salt, and knead until a soft, cohesive dough forms. Divide the dough into two equal pieces. Roll each piece out between two sheets of parchment paper into a disk or rectangle, approximately half a centimeter thick. Spread the prepared pumpkin and nut mixture ...

  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...