INTERNATIONAL FOODS

 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...

  1/4   cup   lime juice, freshly squeezed 1   tablespoon   extra virgin olive oil   or more to taste 1   cup   of fresh mango, diced 1   cup   of cucumbers, diced 1   cup   of cherry tomatoes, diced 1/4   cup   of red onion, diced 1/4   cup   fresh cilantro leaves, roughly chopped salt and pepper to taste   Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside. Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine. Give the salsa a taste. Season with salt and pepper to taste. Drizzle with more olive oil and serve. ENJOY YOUR MEAL

  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL

  For the asparagus: 1   lb   fresh white asparagus 1   large ripe avocado 1/2   cup   oil and vinegar dressing 4   ripe round or plum tomatoes   skinned 4   large fresh Basil leaves   shredded 8   slices   wafer-thin Black Forest ham 1   tbsp   chopped fresh chives sea salt and freshly ground pepper For the Oil and Vinegar Salad Dressing: 4   oz   rapeseed or vegetable oil 4   oz   olive oil 4   oz   white wine or apple vinegar or half of each 1/2   tsp   sea salt 1   tsp   mustard 1   tsp    honey   1/4   tsp   freshly ground pepper Trim the bottoms of the asparagus stalks and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into th...