INTERNATIONAL FOODS

2 cups of rice Lemon Dill Black pepper-salt-butter Rice 15 min. Boil, salt and lemon (then strain) Peel and chop the rind of 1 lemon so that the skins of the slices are removed. First put the lemon slices in hot water and wait for 1 minute, then put them in cold water. Repeat this process one more time, then finely chop the lemons -Place it on the baking tray without pressing the rice with layers of butter, adding dill, prepared lemon, salt and pepper in between - Roll out the puff pastry with a rolling pin or by hand, It will cover your baking tray completely. Cover it with puff pastry. Whether you cut the edges with the back of the knife or decorate the tray, mix 1 egg yolk with flower oil, spread it on the puff pastry dough, bake in the oven at 392 degrees for 8 -10 minutes. ENJOY YOUR MEAL  

  6 quinces 0,33 lb ground beef 1/2 cup of rice 4 tablespoons of butter 2 tablespoons of tomato paste 1 medium onion 25-30 leaves of fresh mint 2 glasses of water 1 handful of chopped parsley Salt and pepper Cut the tops of the quinces like lids, carefully cut the insides and soak them in lemon water. To prepare the stuffing, finely chop the parsley, mint and onion, knead with minced meat, rice, salt and pepper until it reaches the consistency of stuffing. Fill the quinces with this stuffing , close the lids and carefully place them in the pot. In another pan, melt the butter, add the tomato paste, fry it lightly and add 2 glasses of water. Add a pinch of salt and pepper and bring to a boil. Pour the boiling tomato paste water over the quinces and cook for 1 hour on low heat. ENJOY YOUR MEAL

The largest size bread you can find (preferably a bread with a hard outer crust and durable, such as ciabatta, will give a better result 1 sleeve of tenderloin(preferably not more than 3,3 LB) Slice Burger cheese Baby arugula leaves 1 teaspoon of olive oil Pepper flakes, black pepper,oregano 3 dried tomatoes 4 red bell peppers 7-8 pieces of Black olives 1 pinch of fresh Coriander To cook the tenderloin in one piece, with the fibrous and membranous parts removed, in a medium-heated fireproof pan, heat the olive oil and turn it to seal the outside. Sprinkle sea salt, ground black pepper, red pepper flakes and fresh thyme into a large plate or baking dish or pyrex Cook the meat for about 10 minutes, when you are sure that the outside is well cooked, take the meat directly to the spicy plate you have just prepared without removing the oil in the pan and season it well on all sides by turning it. Cover it with foil and keep it aside, make sure that the foil does not touc

1 Bonito (large size) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of olive oil  Sauce Ingredients 2-3 sprigs of rosemary 3 sprigs of fresh thyme 3 sprigs of basil 3 sprigs of parsley 3 sprigs of coriander 3 sprigs of mint 1 lemon juice 2 garlic cloves Olive oil Salt Black pepper  Ingredients for the Garnish 1 piece of arugula 1 lemon Slice the washed and drained fish into wedges or fillets. The fish with salt and pepper blend. Cook the fish you removed from the cupboard until it gets a good color in the pan you are watching and put it on the serving plate. For the sauce; separate all the fresh spices from the stems and finely chop the leaves. Chop the garlic, crush it and add it to this mixture, finally mix it with lemon juice, salt, pepper and olive oil to get a sauce and serve it by pouring it over the fish. Serve arugula and lemon slices next to the fish. ENJOY YOUR MEAL  

1 kilo of ground beef 1 egg Salt Black pepper 1 clove of garlic – crushed 1 onion – grater 1 teaspoon dried thyme 1 teaspoon cumin 1 teaspoon of baking soda ¾ cup breadcrumbs – panko Ingredients for the Stuffing 300 gr. cheddar cheese – grated Add the ground beef into a mixing bowl. Add eggs, salt, pepper, crushed garlic, onion grated with the fine side of the grater, dried thyme, cumin, baking soda and bread crumbs and knead well. Cut your freezer bag in half wide and lay it on your counter. Take a piece of your meatball mix of the size you want and place it on your bag. Fold the other edge of your bag over it and form a thin round shape with your hand. Lift the bag and add the grated cheddar cheese in the middle. Then fold it into a half moon with the bag. Prepare all patties in the same way. Take your pan on the stove and heat it. Put your meatballs in the pan and cook them. ENJOY YOUR MEAL  

4 Large Artichokes 2 lemons 1 onion 1 Teaspoon Mustard 0,44 lb Cream 4 Cabbage Leaf 2 Bay Leaf 0,33 lb Salmon Fillet 0,22 lb Flounder Fillet 0,22 lb Sea Bass Fillet 0,22 lb Squid 0,11 lb Black Caviar 4 Tablespoons of Butter 1 Cup Grated Cheese 1 pinch of Parsley Chop the cleaned and deboned  flounder  and sea bass cubed. Slice the calamari. Boil in lemon water. Drain the boiled fish thoroughly. Chop the onion very finely and brown it in butter. Add calamari and sauté for 3 minutes. Add the chopped tongue and sea bass and cook, stirring, for 5 minutes, taking care not to break up. After adding salt and pepper to taste, remove from the stove. Boil the artichokes in lemon water. take it to the tray. Spread the sautéed fish on it. Wrap with boiled cabbages. Sprinkle cheddar cheese on top and bake in the oven at 392 degrees for 8-10 minutes. Cut the salmon into paper-shaped slices and arrange them in the middle of the serving plates. Spread lemon juic

1,1 lb of flour 0,033 lb  yeast 0,11 lb of powdered sugar 3 eggs 1 teaspoon vanilla extract 6,76 oz of milk 0,44 lb of butter at room temperature 0,38 lb of dried blueberries 0,11 lb of raisins 0,18 lb white chocolate Salt For the TOP: Apricot jam  Almond Mix the flour, yeast, salt and powdered sugar in a deep bowl. Crack the eggs into a bowl, beat them and add the vanilla extract and mix again. After boiling and warming the milk, add it to the dry mixture with the egg and knead until you get a dough as soft as an earlobe. Cover it with a damp cloth and let it rise for 1 hour at room temperature. Add the softened butter at room temperature to the puffed dough and knead it well. Cover it again and let it rise for 1 hour. Finally, add the blueberries, raisins and grated or finely chopped white chocolate to the dough and knead until all the ingredients are mixed together. Spread the dough in a greased springform mold and leave it covered for half an hour. Bake

1,1 lb steak 1 tablespoon of fresh ginger 2 spring onions 2 cloves of garlic 2 cups of oil For sauce; 1 egg 3 tablespoons of soy sauce 1 tablespoon of oil 1 tablespoon of cornstarch 1 tablespoon of sesame oil 1 teaspoon of granulated sugar ½ teaspoon of cornstarch Salt Black pepper Put all the ingredients for the sauce in a deep mixing bowl and mix. Place the thinly sliced ​​steaks in the sauce you have prepared. Mix the meat well with the sauce. Leave the meat in the sauce for 30 minutes. Put the oil in the frying pan and heat it. Put the steaks you have kept in the hot oil with the sauce and fry them. Take the fried meat on a serving plate. Put 2 tablespoons of oil in a separate pan. Heat the oil on medium heat. Add the minced garlic, ginger and coarsely chopped spring onions and sauté for 20 seconds. Pour the sauteed ingredients over the meat on the serving plate and serve immediately. ENJOY YOUR MEAL  

0,58 lb cubed meat Flour 1 cup Green beans 2 pcs Salt 1 teaspoon 6 cups of broth Egg 1 pc Red pepper 1 pc Onion 1 pc Potatoes 2 pcs 2 pieces of carrots Put the broth in the pot and let it boil. Carrots and potatoes are peeled and cut into cubes and thrown into boiling water. Green beans and capia pepper are chopped very finely and thrown into the same pot. The onion is finely chopped and fried in a pan to which oil has been added before. Small cubed meat is added on it and frying is continued. It is added to the vegetables that are boiling in the broth. For the dough, flour, water, salt are kneaded. It opens with a rolling pin. It is cut into thin strips and added to the boiling soup in small pieces. After cooking, egg is broken on it, mixed and served. ENJOY YOUR MEAL

1 chicken breast (skinless) 5 dried red chillies 1 egg white 1 tablespoon of starch 1 teaspoon of sugar 2 tablespoons of soy sauce 2 tablespoons of rice vinegar 1 teaspoon of starch 2 cloves of garlic (thinly sliced) 0,011 lb  ginger (thinly sliced) 4 spring onions (sliced ​​1,96 inc long)   After chopping the chickens into medium-sized cubes, mix them with egg white and 1 tablespoon of starch until a homogeneous and sticky consistency is obtained, and leave at room temperature for 10 minutes. Meanwhile, mix it with sugar, soy sauce, vinegar and 1 teaspoon of starch. Heat the oil in the pan and fry the chicken pieces until golden brown. Set the chickens aside, separate the excess oil from the pan and sauté the garlic, ginger, red pepper and spring onions in the same pan for 1 minute on high heat. Then add the chickens and saute for 1 more minute, then add the chicken to the soy sauce mixture and serve. ENJOY YOUR MEAL

2 teaspoons of olive oil ½ cup chopped green bell pepper ½ cup chopped red bell pepper 1 chopped medium white onion 2 cloves of crushed garlic 1 can of black beans 1 cup long grain rice 1.5 cups of water 1/2 teaspoon cumin 1 bay leaf Oregano Salt Black pepper   First, let's add the oil to the pan and heat it on medium heat. Add onions, peppers and garlic when the oil starts to heat up and saute for 4-5 minutes. Then we can add rice, beans, water, bay leaves, black pepper and cumin. It is enough to cook, stirring occasionally, until the rice and beans appear. However, the resting phase is more important than cooking. Our rice will be ready when we cover the pot with foil and let it rest for 15 minutes. ENJOY YOUR MEAL  

1,76 lb thinly cut lamb cayenne pepper, salt 4 onions (chopped) fresh coriander 1 garlic (crushed) Olive oil 1 teaspoon ginger (crushed) Yogurt sauce 2 teaspoons garam masala spice 2 teaspoons cardamom (crushed) 1 teaspoon turmeric spice 1 tomato   Add olive oil to the pan, and when it is heated over medium heat, chopped onion, garlic and ginger are thrown into it. It is kept on the stove for 25 minutes. One third of the prepared onion mixture is set aside. Turmeric, salt, 1 teaspoon of garam masala is added to the remaining ones and cooked for 5 minutes. Then the chopped tomatoes are added, and it is continued to be cooked for 5 minutes until they become soft. It is turned a little by adding lamb meat. Add enough water to cover the lamb meat; The lid of the pan is closed and it is cooked on low heat for two hours, stirring occasionally. After two hours, add the remaining garam masala, a third of the reserved onion mixture, fresh coriander, cardamom powder,

1.10 pounds ground meat 1 tbsp milk 1 egg 1 tbsp crumbs 1/2 tsp black pepper 1 tsp salt For Frying: 3.5 ounces margarine 1 cup crumbs For the Sauce: 1 small onion 8 – 10 mushrooms 1/2 tsp salt Knead the mixture of ground meat, 1 tbsp crumbs, milk, egg white, salt and black pepper, until the mixture smoothens. Then pick big pieces from the mixture and shape them as patties. Cover them by cycling film or nylon and place onto the lowest layer of the fridge. Refrigerate it for overnight. The day after, cover the meatballs with crumbs and fry them in a skillet with margarine. Add diced onions into the remaining margarine and sauté it for a while, then add the finely sliced mushrooms in it also. Pour this mixture all over the fried meatballs. Serve it hot. ENJOY YOUR MEAL  

0,88 lb Skinless Salmon Fillet 1 Clove of Garlic, minced 1 Teaspoon of Salt 1/2 Teaspoon of Black Pepper Frying oil 4 Pieces of Sandwich Bread Washed, Cleaned Lettuce Cucumber and Tomato Slices 4 Tablespoons of Cream Cheese 1 Tablespoon of Cream   Salmon fillets are finely chopped or minced in the machine provided that they are not very fine. Add garlic, salt and pepper. Form into 4 flat patties. Meatballs are cooked in oil for 2-3 minutes on both sides until they turn golden. Sandwich breads are cut in half and fried in a pan, sliced ​​ cucumbers and tomatoes and salmon meatballs are placed inside. Optionally; Cream cheese and cream can be mixed and a tablespoon can be added to the salmon patties. Served with cucumber slices and mini tomatoes.  

Ingredients for Okra 0,11 lb dry okra 1 lemon 33,84 oz of water Ingredients for Soup 1 tablespoon of olive oil 0,55 lb beef cubed - finely chopped Water hot enough to cover the meat 3 tablespoons of butter 1 onion – chopped 2 cloves of garlic – crushed 3 tablespoons of tomato paste Salt Black pepper chili pepper 6 glasses of water Juice of 2 lemons For okra; Put the water in a pot and add the threaded okra into it. Cut a lemon into 4 and put it in the pot and boil it for 10-15 minutes. When the okra is boiled, drain the water, remove the threads and set aside.   For the soup; Take a separate saucepan on the stove and heat it. Add the olive oil and add the meat and fry it lightly. Add enough hot water to cover the meat and cook the meat completely. When the meat is completely cooked, add the butter on it, add the onion and fry it until it softens. Add the garlic and tomato paste to the softened onion and continue frying. Add salt, pe

For the mass: 1,1 lb of bread flour 10,14 oz of water 0,008 lb dry yeast 1,01 oz of extra virgin olive oil 0,011 lb of salt To make the Roman pizza: 5,07 oz tomato sauce 0,33 lb of cooked ham 6 mushrooms 0,11 lb of black olives 0,66 lb mozzarella stick Onion (optional) Mix warm water and oil Add yeast Add the flour, salt and knead Transfer the dough to a bowl, knead in 10 minute intervals Rest the dough for at least 1 hour Cut the dough into portions and with each one make a pizza Preheat the oven to 392 degree Spread the dough and smooth with the help of a rolling pin from the center to give it a circular shape while we turn the dough Spread the tomato sauce, sprinkle oregano and add the mozzarella Place the ingredients and bake the pizza for 10-15 minutes Take out the pizza, cut into portions and accompany with beer or a young white wine  ENJOY YOUR MEAL  

0,58 lb tenderloin 1 cup cheddar cheese – grated Ingredients for Fried Rice 2 cups basmati rice 1/2 red bell pepper 1/2 green pepper 1 onion 1 clove of garlic 0,011 lb ginger 2 spring onions 1 lime peel and juice 1 handful of soybean sprouts 1 lemon stick 1 full pinch of sesame 2 tablespoons of soy sauce Ingredients for Pesto Sauce 1 bunch basil 3 tablespoons of pine nuts 4 tablespoons of powdered parmesan 1/2 cup of olive oil Ingredients for Confit Tomatoes Olive oil 10 colored cherry tomatoes 1 clove of garlic 2 sprigs of fresh sage Boil your rice, drain and set aside. Put your wok on the stove and add the cubed onion and saute it. Add finely chopped peppers and garlic to it and mix. Grate the ginger on the fine side of your grater, squeeze the rind and juice of half of the green lemon and add to the pan. Add the boiled and drained rice and mix. Finely chop the white parts of 2 spring onions and the lemon stick, add them to the pan and mix. Continue sautéing after adding soy sauce an

Ingredients for Artichokes 6 artichokes Water Juice and rind of 1 lemon 1 tablespoon of flour Ingredients for Cooking the Artichokes ½ cup of olive oil 1 medium onion - finely chopped Salt White pepper 1 glass of water Ingredients for Stuffing 2 tablespoons of olive oil 1 medium potato – diced small 1 large carrot – finely diced 1 cup of peas Salt White pepper 1 teaspoon of granulated sugar ½ cup of water Juice of ½ orange Ingredients for Top Dill For the artichoke; Take your artichokes in a mixing bowl. Add enough water to cover them. Take the flour, lemon juice and peels of your lemons in it. Mix and wait. To cook the artichoke; Add olive oil to a pan and heat it. Add the finely chopped onion into your heated pan and cook it until it softens. Arrange your artichokes on top of the onion as a bowl. Sprinkle salt and white pepper on it. Add water into it and close the lid and let it cook for 20-25 minutes on medium heat.

2 spoonful butter 1 tablespoon of olive oil 1 onion 2 cups of rice Salt Black pepper 1 teaspoon allspice 2 tablespoons of peanuts 2 tablespoons of currants 0,58 lb Chestnut 3 glasses of water 1 tablespoon of granulated sugar Wash the rice with plenty of water and drain the water. Cook the chestnuts and peel them. Add the oils to the rice cooker, then add the chopped onions and fry them. Add the pine nuts and continue frying. Add the rice and turn one turn. Then add salt, pepper, allspice and currants and continue frying. Add powdered sugar and water and mix. Then add the chestnuts and cook with the lid closed on high heat until the water boils. When the water boils, lower the heat and cook for another 20 minutes. When the rice is ready, set it aside to infuse and serve hot. ENJOY YOUR MEAL  

Ingredients for the Bread 1 cup of milk – at room temperature 1 heaping tablespoon of dry yeast – 0,011 LB 1.5 tablespoons of granulated sugar 4.5 cups of flour ½ cup of sunflower oil ½ cup of yogurt 1 egg 1 full pinch of salt Ingredients for Hamburger Patties 0,132 lb ground beef - one shot 2 tablespoons of ketchup 1 pinch of salt 1 pinch of black pepper Ingredients for the Inside 3 – 4 tablespoons of olive oil 3 onions 1 pinch of salt Cheddar cheese – grater Ingredients for Top Egg yolk Sesame For the bread; Put milk, dry yeast and granulated sugar in a mixing bowl and mix. Wait 5 – 6 minutes for the yeast to activate. Add the flour into a separate mixing bowl and open the middle. Add the yeast, sunflower oil, yoghurt and egg you have prepared into the flour that you have made in the middle and mix with the help of a fork. Add salt around the edges and knead until smooth. Pour about 1 tablespoon of olive oil into the same mixing

  3 slices of stale bread 4 tablespoons of chili paste 1 teaspoon of water 1 teaspoon of oil 1 teaspoon allspice 1 teaspoon of salt 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cloves of garlic Put the stale bread in a food processor and grind it into powder. Add tomato paste, water and oil on it and mix. Mix the crushed garlic with the spices and add it. Mix until all the ingredients are identified with each other and transfer to the serving plate. ENJOY YOUR MEAL

2 cloves of garlic 5 tablespoons of olive oil 1 tablespoon of grape vinegar 1 tablespoon of pomegranate molasses 8 cherry tomatoes 1 teaspoon of nutmeg 1 teaspoon paprika quarter teaspoon of salt Boil the sea beans, whose root parts are cleaned, in salted water for 8-10 minutes. Cool the boiled sea beans by soaking them in ice water. Chop the red onion into rings. Cut the cherry tomatoes in half. Mix crushed garlic, olive oil, grape vinegar, pomegranate syrup, red pepper flakes and salt in a small bowl and mix with boiled sea beans. Add cherry tomato slices and red onion rings and black cumin seeds. Add the chopped squid pieces to the cowpea salad and serve. ENJOY YOUR MEAL

33,91 oz of water 1/2 bunch of parsley 1 sprig of cinnamon bark 1 teaspoon of powdered ginger 1 green apple 1/2 lemon 1 teaspoon of black pepper   After boiling and straining all the ingredients, you can consume them by adding lemon juice and, optionally, fresh mint leaves to them. ENJOY YOUR MEAL  

1,69 oz shoyu (Japanese soy sauce) 1 beef cheek 1,1 lb of carrots 1,1 lb of leeks 0,066 lb of celery 4 muscot lemon leaves (Kaffir Lime) 1,1 oz truffle oil chives chervil Red Japanese Steak Grass (shiso) Cook the beef cheek over a low heat, without salting too much (if you add too much salt, it may be too much with the already salty Japanese soy sauce shoyu). Finely chop the vegetables and add them to the boiling broth. Add the lime leaves, cover the pot and infuse for 15 minutes. Then remove the leaves from inside. Add a small amount of truffle oil. Then add a tablespoon of Japanese soy sauce. Crush the herbs. Being served Place two slices of beef cheek on a shallow dish. Add vegetables on top and sides of meat. Then add the broth on it and garnish with the herbs you crushed.  ENJOY YOUR MEAL  

2-3 cups fine bulgur, optional 1 egg 1 cup of flour dry basil upon request Black pepper Salt Mint Cumin For the sauce: Yogurt Liquid oil 1 onion 1 tablespoon of chili paste Take the bulgur in a large bowl. Pour hot water on it so that they are all wet, close the mouth and leave it for 15 minutes. Then add flour, spices and eggs and knead well. Boil the meatballs you have prepared by filling a pot with water halfway and drain it. Then we whisk the yogurt in a bowl and let it sit. In a pan, fry the onion in oil and add the tomato paste. Transfer the boiled meatballs to the serving plate. Pour the yogurt and tomato paste sauce you prepared on it. ENJOY YOUR MEAL  

Wash the cornelian cherries, drain their extra water. Put the cornelian cherries into the pot, and add 2 cups water in it. Cook over medium heat until the cornelian cherries grow up and their seed get away, remove it from the stove. Place the tepid cornelian cherries into a colander, and get its puree by mashing it by the help of a spoon. Keep doing it on until get their seed on the colander. Place the puree into the pot, add 2.20 pounds sugar in it, and cook it over medium heat by stirring time to time. When it turns to thicker consistency add the lemon juice and cook for 5 more minutes, remove it from the stove. Fill the tepid marmalade into the jars. ENJOY YOUR MEAL  

INGREDIENTS FOR A 9 IN MOLD Powdered sugar 1.1 cups Flour 3 cups Egg yolks 2 Butter 1 cup - cold from fridge Lemon peel 1 FOR THE FILLING Cow's milk ricotta cheese 1.1 lbs Sugar 1 cup Egg yolks 2 Dark chocolate chips ¼ cup Orange peel 1 Cinnamon powder 1 pinch To prepare the Ricotta Cheese Crostata tart, start with the ricotta pie and leave it to drain in a strainer for a couple of hours  depending on how rich it is in whey. Then proceed with the shortcrust pastry: put the flour into a mixer together with the cold butter cut into small pieces  and beat on low for a few moments. Pour the grainy mixture onto the worktop and add the powdered sugar, in the middle make a crater with your hands and pour the egg yolks into it. Grate the lemon peel  and knead until obtaining a smooth and homogeneous dough. which you can wrap and allow to rest in the refrigerator for at least half an hour. Meanwhile, make the cream. In a mixer pour the egg yolks together with the s

Mixed Pasta ¾ lb Potatoes 1 ⅔ lb Celery ⅓ lb Carrots ⅓ lb White onions 1 Lard 4 ½ oz Tomato paste 1 ½ tbsp Rosemary 1 sprig Parmigiano Reggiano DOP cheese 1 - rind Extra virgin olive oil to taste Fine salt to taste Black pepper to taste To prepare the Neapolitan-style pasta and potatoes, start by peeling the celery, carrot and onion, before chopping them finely. Next, peel the potatoes and roughly chop them into small pieces of around an inch. Finally, slice and then chop the lard. At this point you’ll have everything you need. Now turn your attention to the stove. Pour a glug of oil into a pan, add the lard and warm over low heat for a few minutes  Then add the chopped onion, carrots, and celery. After a few minutes, add the potatoes  and allow the flavor to develop for a few minutes, stirring occasionally to keep everything from burning. Add the rosemary  and the cheese rind (you can wash it first and scrape off the outer part), then add the tomato paste  and