INTERNATIONAL FOODS

Salmorglio is a traditional Italian sauce originating from Sicily. It is made with a mixture of olive oil, lemon juice, parsley, thyme, salt and pepper. A pinch of Tabasco or chopped garlic can also be added to the sauce for extra flavor. To prepare Salmoriglio, oil, lemon juice, thyme and parsley are beaten together, then mixed with a little hot water until the sauce is smooth. It is seasoned with salt and pepper, then heated over hot water. The sauce is usually poured over slices of fried lamb, chicken, or beef, but is also used with boiled fish (especially swordfish), seafood, and vegetables such as green beans and broccoli. ENJOY YOUR MEAL  

  Involtini di pesce spada (swordfish rolls) is one of the traditional Italian dishes mainly associated with Messina in the North-East corner of Sicily. The dish uses thin swordfish fillets stuffed with a combination of breadcrumbs, lemon zest, capers, garlic, fresh herbs, pine nuts, currants, and sometimes raisins or cheese. The rolls are traditionally charcoal-fired but can also be grilled or pan-fried and are often paired with lemon juice or a lemon and olive oil-based salmoriglio sauce. ENJOY YOUR MEAL

Beef (preferably the outside of the hind leg – silverside) rock salt coarsely ground black pepper coarsely ground coriander Vinegar First prepare the beef: Cut the meat into strips 5,90 inc long and 0,59 inc  thick. Add salt to both sides of the meat. If you want your biltong to be saltier, leave it for an hour or longer. Then, use a knife to scrape off the excess salt. Put some vinegar in a bowl – you can use apple cider vinegar or any other vinegar you like. Apply vinegar to the meat, but do not immerse the meat in vinegar. Next, season the meat by rubbing the pepper and coriander on all sides. Dry the meat by choosing one of the following methods: either hang it in a dry, cool place and turn on the fan, or dry the meat in a biltong box – a perforated, closed wooden or cardboard box with a 60w bulb. ENJOY YOUR MEAL  

Translated as God's bread, this traditional Portuguese dessert is a combination of a soft bun and a topping with dried coconut and eggs. The dough is usually flavored with lemon zest, rum, or vanilla, and the scones are baked until the topping is golden and crunchy. These sweet rolls are eaten year-round and are often served for breakfast, but are also associated with the old Portuguese tradition known as All Saints Day and pão-por-deus. ENJOY YOUR MEAL  

Pad kee mao (commonly known as drunken noodles) is a stir-fried noodle dish in Laos and northern Thailand, similar to phat si-io. Wide rice noodles are made with chicken thighs (or breast), garlic, paprika, kaffir lime leaves, galangal, baby corn, brown sugar, fish sauce, soy sauce, and basil. Other versions of the dish use squid or different seafood as the main ingredient. There are many theories about the origin of the name, but the most widely accepted is that pad kee mao is a popular food for a late night meal. Today, the dish is also found in Thai fusion dishes, some versions of which are made with instant noodles or even spaghetti. ENJOY YOUR MEAL  

5 tomatillos (green tomatoes) 1/2 bunch fresh coriander finely chopped 2 cloves of Garlic 1/4 onion 1-3 Jalapenos depending on how spicy you want it Salt olive oil Slowly sauté the tomatoes, onion and jalapenos in a preheated skillet with a little olive oil for 5 minutes. After 5 minutes add the garlic cloves and continue cooking until the tomatoes are lightly browned. Remove from the heat and blend the ingredients in a blender with the coriander and salt. If you want a thinner consistency, add a small amount of water. ENJOY YOUR MEAL  

2,2 lb marrow beef bone 83,3 oz of water 1 large onion 1 carrot 1 leek 3 stalks of celery (with leaves) 1 clove of garlic 1 clove 1 teaspoon of black pepper 1 teaspoon of rock salt Divide the bones so they can fit in the pot. Place in a deep saucepan and lightly seal over medium heat. Add water to it and let it boil. Clean and coarsely chop the onion, carrot and leek. Remove the foam from the boiling bones and add the vegetables and remaining ingredients. Boil for 1.5 hours on low heat. You can filter the bone broth according to your desire and use it in meals, or you can only take the bones and consume it as vegetable soup. ENJOY YOUR MEAL  

Casamiento is a traditional dish from El Salvador. It is usually made from a mixture of leftover beans and rice. The dish can be enriched by adding sautéed green peppers, onions and tomatoes. When paired with scrambled eggs, casamiento makes a great breakfast. It is usually served with fried plantains, fresh tortilla, cheese or cream. The name of the dish means wedding, which refers to the marriage of rice and beans. ENJOY YOUR MEAL 

Phở cuốn is a Vietnamese dish that means rounded pho. To prepare it, uncut pho noodle leaves are used as a type of wrapping paper filled with stir-fried beef, garlic, ginger, pepper, onion, lettuce and herbs such as mint, perilla, and coriander. Once put together, these rolls are served with a side dip, which is usually a mixture of fish sauce, sugar, garlic, pepper, and vinegar. Phở cuốn can be served as a snack or starter and is especially popular during the summer months. The dish is believed to have been invented when a street vendor from Hanoi ran out of broth for his pho, uncut noodles still remained in his kitchen, and phở cuốnn was born. ENJOY YOUR MEAL  

  The Conserva de cenouras à algarvia is a traditional Algarve appetizer, snack or side dish consisting of pickled carrots. Peeled and sliced carrots are briefly cooked in salted water with bay leaves to soften before being placed in a jar, and covered with a mixture of olive oil, vinegar, salt, ground pepper, garlic and parsley on top.Red pepper, bell pepper powder or cumin seeds are usually added for extra flavor. Sweet, garlic and tang, this carrot marinade forms the basis of numerous restaurants and taverns in the region and is typically paired with slices of fresh Portuguese bread, olives, fish pate and a glass of fine rose wine next to it. ENJOY YOUR MEAL

Carbohydrates are the first source of energy that the body will use in everyday life. A ketogenic diet, on the other hand, reduces carbohydrates to a minimum, keeps protein at a moderate level, and aims to change this ranking by increasing the amount of healthy fat. Reducing carbohydrate leads to the use of fats as an energy source in the body. Thus, 3-4 days after the start of the diet, energy is obtained from stored fats, and the body enters ketosis. The goal is to support more effective and faster fat burning. However, it is a type of diet that is low in lifelong sustainability due to its restrictive nature.   Who prefers ketogenic diet (diet)? Generally, the ketogenic diet is preferred by people who want to lose weight in a short time or who have tried many types of diets but have not achieved any results. It is known that it helps with certain diseases, such as epilepsy, Alzheimer's, cancer. In addition, many recent studies have shown that it can be effective in reducing hunge

  4,4 LB turkey breast (one piece) 1 bunch of fresh thyme 1 sprig of rosemary 1 onion 0,55 LB of butter 3 cloves of minced garlic 3 bay leaves 1 teaspoon of black pepper Salt   For the vegetable puree: 1,1 LB of celery 1,1 LB of Jerusalem Artichoke enough water 0,174 LB of butter salt, pepper   For the gravy sauce: 2 tablespoons of butter One and a half tablespoons of flour 2 cups chicken stock salt, pepper Chop thyme and rosemary and put in a bowl. Add chopped onion, butter, garlic, bay leaf, salt and pepper on it and mix. Marinate the turkey meat by rubbing it thoroughly with the mixture you have prepared. Then place it on a baking tray and cover it tightly with aluminum foil. Bake in a preheated 338 degree oven for 40 minutes. Remove the aluminum foil and cook the turkey until it is well browned. For the vegetable puree, peel and coarsely chop the celery. Wash the chives, cut them in half and boil them with the celery for 25 minutes. Then, while the v

2 crepes 0,66 lb of ricotta cheese 10 raspberries 1/2 lemon 3 tablespoons of granulated sugar or honey For the filling, put the ricotta cheese in a bowl and whisk it with lemon juice, granulated sugar or honey for 2-3 minutes. Then add the fruits and continue mixing. Spread the ricotta filling in the middle of the crepes and roll it up. Add the forest fruits of your choice. Drizzle with jam or honey and serve. ENJOY YOUR MEAL  

0,66 lbs of peas 1 onion 3 tablespoons of butter 3 cloves of garlic Half a tablespoon of chopped parsley stalks half a tablespoon of chopped dill 3 cups of broth salt 1 pack of cream  For top: 2 scallops 1 tablespoon of olive oil Half a teaspoon of white wine 1/4 teaspoon of cinnamon 1 cup of milk enough salt Boil the peas in boiling water for 3-4 minutes, then remove to ice water. In a separate place, fry the chopped onion in butter until it turns brown. Add the chopped garlic, parsley and dill and continue roasting. Add boiled broth and salt and boil for 10 minutes on a hot fire. Add the cream and cook over low heat for 3-4 minutes until thick. Remove it from the january and let it cool. Pass the cold peas and the creamy mixture through the blender together. Drain it through a strainer and set aside. Sauté the scallops in olive oil for the filling. Adjust the salt. Add half of the wine. When the wine has drained, add cinnamon and remove january the sto

1,1 lb sea bass fillet 1,1 lb salmon fillet 0,66 lb medium shrimp Half cup of flour 1 onion 6 bell peppers and colored peppers 0,44 lb of mushrooms 2 cloves of garlic 1 tablespoon of anise, salt 3 tablespoons of corn oil 2 tablespoons of flour 33,81 oz fish broth Blanch the shrimp in boiling water for 5 minutes and extract. Chop the cleaned fillet fish into cubes. Lightly flour and sauté in a hot pan. When they start to turn white, add the shrimps and cook for 3 more minutes and transfer to a plate. In the same pan, fry onions, bell peppers cut into large cubes and colored peppers. Add the mushrooms and garlic and cook for 3 minutes. In a separate pot, fry 2 tablespoons of flour with 3 tablespoons of corn oil until golden brown. Stirring, add fish broth and boil for 5 minutes. Add seafood and vegetables waiting on the plate. Boil the mixture for another 3 minutes. Serve with the addition of salt and anise. ENJOY YOUR MEAL  

1 small chicken 1 each carrot, onion and potato 5 glasses of water Half cup of boiled corn salt, pepper For sauce: 0,11 lb of butter 1 tablespoon of flour 1 glass of water Milk 1 teaspoon grated cheddar cheese Salt For the crepes: 2 eggs One and a half cups of milk 1 cup of flour Salt To grease the pan: Liquid oil For service: fresh onion stalks   Wash the chicken and place it in a large saucepan. Peel the carrots, onions and potatoes and slice them randomly. Then place it on the chicken. Add water and adjust salt and pepper. Cook until soft. Take it off the stove and let it cool. Remove the chicken from the pan and remove the skin and bones. Cut the meat into small pieces and set aside. For the sauce, melt the butter in a saucepan. Add the flour, stirring constantly, and gradually add the milk. Then adjust the salt. Cook stirring until it boils. After it starts to boil, cook for another 2 minutes. Take it off the stove, add the cheddar cheese

24 slices of bacon 2 phyllo dough 0,55 lb each of feta cheese and cheddar cheese 2-3 green peppers 2-3 tomatoes, 1 egg 1 teaspoon paprika Mix diced feta cheese, cheddar cheese, diced green pepper, diced tomatoes, egg whites and chili flakes. Place the dough in a heatproof portioned glass bowl. Cut a circle so that it hangs 1,96 inc from the edge. Then take out the phyllo in the glass bowl and cut the other phyllo in the same size. Place 2 pieces of dough on top of each other in a bowl. Put 2 pieces of bacon in a plus (+) shape and share from the cheese filling. Prepare the remaining dough pieces and the filling in the same way in glass containers. Whisk the remaining egg yolk and brush it over the hanging parts of the phyllo pieces. Bake in a preheated 352 degree oven for 10-15 minutes. Serve hot. ENJOY YOUR MEAL  

Tereré, similar to Mate, is a tea drink that originated in Paraguay and was invented by the Guaranís. Besides Paraguay, the drink is also popular in Argentina and Brazil. Cold water is an infusion of yerba mate, which is prepared with ice cubes and herbs such as mint, lemongrass or lemon verbena. This soft drink is very refreshing and low-calorie, and if it is made with the addition of juice (orange, lime or pineapple), the drink is known as tereré ruso. For many centuries, it was considered a social drink and was traditionally prepared in a large container, decoupled between people, which means trust and sharing. Tereré is typically consumed through a straw, also known as a yerba mate bombilla. ENJOY YOUR MEAL  

A real Brazilian classic, Bauru is a sandwich of crispy breads stuffed with melted cheese, tomatoes, sliced pickles and roast beef. Bauru was invented by Casemiro Pinto Neto, also known as Bauru (after his hometown), a law student and cook at the Ponte Chic restaurant in São Paulo in the 1930s, who told him to make a special sandwich just for himself. The popularity of the restaurant, which was frequented by politicians and football players who liked the new sandwich, grew rapidly and became the best-selling product of the restaurant. Today, the sandwich still has an army of fans and a huge number of varieties. ENJOY YOUR MEAL  

Although it is believed that the origin of Halawet al-Jibn (sweet cheese) is the Syrian city of Hama, it is a classic dessert that is widely associated with the Levant and Arab countries. Dessert is made with a combination of semolina, water, rose water, sugar and cheese. Traditionally, Akkawi or Majdoola cheese is used, but in modern versions it is replaced with mozzarella. All components are combined, baked until a soft and bendable dough is formed, and then rolled out in thin layers. Before the layers are rolled into rolls, they are filled with ashta (cream). The rolls are then sliced into small bite-sized pieces and typically have syrup poured over them and served garnished with rose petal jam and ground pistachios. ENJOY YOUR MEAL  

  1 teaspoon instant coffee 8 eggs 8 coffee cups granulated sugar 6 coffee cups of flour 1 teaspoon vanilla For sauce: 1 cup frozen raspberries 1 cup raspberry jam For the coffee cream: 2.5 cups of fresh cream 0,66 LB of white chocolate 3.5 tablespoons of instant coffee To prepare the sauce, puree the raspberries through a strainer. Pass the raspberry jam through a strainer and mix it with the raspberry puree and whisk well. Leave the mixture in the refrigerator overnight. To prepare the coffee cream, leave the fresh cream in the refrigerator overnight. Mix three-quarters of a glass of cream, white chocolate and coffee in a steel saucepan. Cook on low heat until melted and leave to cool. Beat the remaining cream with a mixer. Add about a spoonful of the cooled chocolate mix and thin it by whisking constantly. Add the remaining cream and mix well. Let sit in the refrigerator for about six hours until solidified. To prepare the cake, dissolve t

4 slices of smoked salmon Juice of half a lemon 2 tablespoons of olive oil 2 tablespoons of mayonnaise 1 teaspoon mustard 1 avocado 1 cucumber 1 sprig of spring onion 2 sprigs of dill 2 sprigs of parsley A pinch of pepper and salt Whisk together the lemon juice, olive oil, mayonnaise, mustard, black pepper and salt. Add smashed avocado, chopped cucumber, spring onion, chopped dill and parsley and mix. Cover the inside of a medium sized round bowl with cling film. Place 2 smoked salmon over the edges. Place half of the drained avocado mixture on it. Join the dangling parts of the smoked salmon in the middle. Wrap well with cling film. Prepare the remaining ingredients in the same way. Chill in the refrigerator until serving. Remove from cling film and invert onto plate. Garnish with chives and serve. ENJOY YOUR MEAL  

0,44 lb of blackberries 0,330 lb of chocolate chips For the sponge cake: 4 eggs Half cup flour 1 tablespoon of olive oil Half a cup of powdered sugar 0,066 lb of walnut kernels 1 teaspoon of cocoa Cream for the patisserie: 1 cup of milk 2 tablespoons powdered sugar 1 tablespoon of flour 1 tablespoon of margarine 1 egg 1 teaspoon of vanilla For the sugar syrup: 1 cup of powdered sugar Half cup water A few drops of lemon juice For Kramabor: 0,55 lb of margarine 3/4 cup sugar syrup 1 teaspoon of cocoa For the chocolate sauce: 0,088 lb of dark chocolate 0,088 lb of praline paste 2 tablespoons of margarine To prepare the SUGAR syrup, mix the powdersugar, water and lemon juice in a saucepan, bring to a boil and let cool. Separate the yolks and whites of the eggs for the sponge cake. Beat the whites of the eggs with half of the granulated sugar until they swell well. In another bowl, mix the egg yolks, oil, cocoa, the remaining powdered

4 chicken thighs 1 tablespoon of soybean 2 lemons + 1/2 lemon 2 spoonful butter 1 tablespoon of honey, salt, pepper Slice 2 of the lemons with their peels into thin circles. Heat the butter in a deep pan. Add soy sauce, honey and lemon slices and cook for 5-6 minutes. Add boneless and skinless chicken and cook, turning both sides until golden brown. Add the juice of the last remaining lemon, salt and pepper, cook for 5-6 minutes until the water evaporates and serve hot. ENJOY YOUR MEAL  

4 asparagus 0,22 lb of peeled shrimp enough water 1 avocado 1 cucumber 1 sprig of spring onion 2 sprigs of dill For sauce: 3-4 sprigs of parsley 1 tablespoon of mayonnaise 1 teaspoon mustard 1 tablespoon of lemon juice 3 tablespoons of olive oil Salt Scrape off the asparagus and place in the pot. Add enough water to cover it and let it boil. After 2 minutes of boiling, take it off the stove and put it in ice water. Then drain the water thoroughly. Cut off the flower parts and set aside to decorate. Slice the rest. Place the shrimps in a separate pot, add enough water to cover them and leave to boil. After 2 minutes of boiling, take it from the stove and drain the water. Set aside 6-7 shrimps and mix the remaining shrimp with the sliced ​​asparagus, diced avocado, diced cucumber with their skins, chopped onion and dill. Pass the sauce ingredients through the blender. Pour over the shrimp mixture and mix well. Place the tartar on a serving plate or in wire kad

FOR AVOCADO SAUCE: 1 ripe avocados 1 tablespoons of olive oil 1 cloves of garlic 0,066 lb of labneh cheese Salt 0,11 lb  of crushed walnuts 1 tablespoon of lemon juice FOR SANDWICH: 1 sandwich buns 1 baby zucchini 1baby eggplants 1 yellow bell peppers 1 red bell peppers 2 mushrooms 1 slices of Gruyere cheese Greens TO FRY: Olive oil   For the avocado sauce, remove the seeds from the avocados and put the insides in a bowl. Add olive oil and mash well. Add salt, crushed garlic, labneh cheese, walnuts and lemon juice and mix well. Clean and slice the zucchini, eggplant and peppers lengthwise and thinly. Thinly slice the mushrooms. Fry all vegetables separately on both sides in a grill pan with olive oil added. Cut the sandwich bread crosswise into two pieces. Spread avocado sauce over the bottom pieces. Arrange the grilled vegetables, gruyere cheese and seasonal greens on top of the avocado sauce. Cover the other pieces of bread and serve. ENJOY YOU

1 sea bass 4 sprigs of thyme 4 sprigs of rosemary 1 cup of risotto rice Half a teaspoon of olive oil 1 teaspoon saffron 1 bunch of spinach 4 tablespoons of cream 4 tablespoons of grated Parmesan cheese 8 baby potatoes 5 cloves of garlic 4 celery pieces 2 yellow peppers 2 red peppers 1 tablespoon of soy sauce 1 tablespoon of pomegranate molasses Mix the seabass with thyme, rosemary and salt and cook it on the grill. Wash the rice and fry it in olive oil with the chopped onion. Add water so that it does not exceed it. Add salt and saffron and cook until the water is absorbed. Add water again and cook until it stays fresh. Boil the spinach in a separate place and squeeze the juice. Chop and add to risotto. Add cream and remove from heat. Mix it with diced potatoes, minced garlic, chopped celery and peppers, soy sauce and pomegranate syrup Bake in a heated oven at 352 degrees until soft. Take the sea bass on a serving plate. Transfer the risotto sprinkled

  0,55 lb swordfish fillet 3 sprigs of basil 5 sprigs of dill 3 sprigs of thyme 2 bunches of rocket 1 avocado 4 walnuts 3 tablespoons of granulated sugar 1 glass of water 4 tablespoons of olive oil 2 tablespoons of balsamic vinegar 1 lemon For the orange sauce: 1 orange peel and juice 1 lemon 1 tablespoon of honey 1 teaspoon of white pepper 2 tablespoons of olive oil Salt Prepare the citrus sauce a week in advance. For this, rub the orange peel thoroughly with plenty of salt. Put it in a glass jar and close it tightly. Leave the jar in a place out of the sun for at least 1 week, maximum 1 month. After opening the lid, remove the white bitter parts of the orange with a knife. Finely chop it and put it in the blender. Add citrus juice, lemon juice, honey, white pepper and olive oil. Blend them together and puree them. Mix the chopped basil, dill and thyme separately and add the swordfish to the mixture. Then wrap the fish tightly in the form of a rol

For The Leek Filling: 1 piece of leek 1 tablespoon of butter 1 red pepper 1 teaspoon of grated cheddar cheese 1 teaspoon of salt 1 pinch of black pepper   For Marinating Fish: 8 pieces sea bass fillet 2 tablespoons of olive oil 1 teaspoon of oregano 1 teaspoon of red pepper 1 teaspoon of salt 1/2 teaspoon black pepper   For Polenta: 3/4 cup corn flour 4 cups water 2 pieces of cut sugar 1 teaspoon of salt 0,22 lb of goat cheese 1 tablespoon of butter 1 teaspoon of canned corn   For the leek filling, melt the butter and fry the finely chopped leeks and red pepper together. Add salt and pepper and let it simmer. Then add the cheddar cheese, mix and set aside. For the fish marinade, mix all the ingredients in a bowl with a lid and add the sea bass fillets to it. Close the lid and leave it in the cupboard for 1 hour. At the end of the time, we take the fish from the marinade, put it in them in a leek mortar and roll it up. Place the folded por

2 sweet potatoes 4 jumbo shrimp 2 tablespoons of grape vinegar 2 tablespoons of rice vinegar juice of 1 lemon 1 tablespoon of strained honey 3 tablespoons of olive oil Pass the peeled sweet potatoes through a spaghetti machine or a versatile spiral vegetable slicer and cut them into long strips. Marinate the prawns that you have taken from the fisherman so that only the shells remain, with grape vinegar, rice vinegar, lemon juice, strained honey and olive oil and let them rest in the refrigerator for 2 hours. At the end of the time, wrap the potato strips around the shrimps and place them in the pan with a non-stick surface. Drizzle with olive oil and cook over low heat for 4-5 minutes until golden on both sides. ENJOY YOUR MEAL

4 sea bass fillets    Vinaigrette 10,14 oz of extra virgin oil 2,53 oz cherry vinegar 0,66 lb peeled and chopped tomatoes 0,066 lb seedless raisins 0,044 lb can roasted pine nuts 2 tablespoons Salt and pepper to add flavor   Hot Potato, Rosemary and Olive Oil Soup 0,77 lb peeled and quartered potatoes 27,05 oz fish broth 0,22 lb Chopped onion 10,14 oz of oil A sprig of fresh rosemary Salt and pepper to add flavor   For the vinaigrette , heat the sherry vinegar in a pan to the boiling point. Add parsley and seedless raisins, olive oil, pine nuts and chopped tomatoes and remove from heat. Add the flour and salt to taste. For the soup, put the onions, potatoes and rosemary together with the fish broth in a sauce pan. Heat it to the boiling point and cook over low heat for 15 minutes. Remove from heat and blend with hand blender until soft. Add the olive oil to the potato mixture in the bowl, stirring. For the sea bass, heat the oil in a frying pan and s

1 Sea bass 1 cherry tomato 1 fennel, half a lemon 10 french beans 1 sprig of parsley and rosemary A pinch of white ground pepper, salt Consumption of filleted sea bass, tomatoes, fennel and salted lemon for shipment in food. Saute the boiled beans, salt and white pepper in the pan and serve. ENJOY YOUR MEAL  

3 tablespoons of cappuccino 1 teaspoon of milk 2 tablespoons of melted butter 0,44 lb cocoa biscuits For the cream pastissiére Half a glass of yogurt 5 egg whites 1 teaspoon of cream 2 tablespoons of cappuccino 2 tablespoons of milk 2 tablespoons of flour Half a teaspoon of powdered sugar 1 packet of vanilla pinch of salt To decorate: Half a pack of dark chocolate Half a pack of white chocolate Mix the cappuccino and milk and add the butter on it. Break the biscuits into small pieces, add them to the mixture, and place them in a greased springform mold by pressing them with your hands. Bake in a preheated 352 degrees oven for 8 minutes and leave to cool. On the other hand, for the cream pastissiére, take the yogurt in a large bowl, add the cream and egg whites and whisk. Open the cappuccino with milk and add it to the mixture. Add flour, powdered sugar, vanilla and salt, mix well, pour over the warmed biscuits and return to the oven. Bake for 1 hour wi

1,1 lb of cherries 1 cup cherry liqueur 0,28 lb cocoa biscuits 1 teaspoon cinnamon 0,132 lb of margarine 0,88 lb labneh cheese 6,76 oz cream 4 tablespoons of granulated sugar 0,17 lb of white chocolate 0,17 lb of milk chocolate 0,34 lb dark chocolate 4 sheets of gelatin 1/3 cup of hot water Remove the seeds from the cherries and soak them in the cherry liqueur. Beat the biscuits in a mortar and mix with 1 teaspoon of cinnamon. Add the melted margarine and mix. Press into the bottom of a 8,66 inc springform tin. Melt white, milk and dark chocolate in a bain-marie in separate bowls. Set aside half of the melted dark chocolate. Dip 10-12 cherries in dark chocolate. Store in the refrigerator to freeze. Beat the cream with 4 tablespoons of granulated sugar. Add cream cheese to the cream and mix. Soak gelatin in cold water. When it softens and swells, drain the water and dissolve it in hot water. Add the melted gelatin to the cream and mix. Divide the mixture into t

1 cup of white vermouth 1,1 lb fresh ricotta 1 sponge cake 1 packet of vanilla 0,154 lb dark chocolate, chopped 0,11 lb zucchini (candied zucchini) 0,44 lb ground almonds 0,44 lb sugar Green food coloring for cakes 0,66 lb candied fruit, 3,38 oz of water 0,55 lb powdered sugar orange blossom water To make marzipan, knead ground almonds with water, sugar and green dye until you get a smooth paste. Roll out into rectangles, then cut trapezoids to fit the rim of the baking sheet. For the ricotta cream, sieve the ricotta over a bowl, then add the sugar, diced dark chocolate, vanilla, and zucchini and mix well. First, dissolve the sugar in water in a small saucepan, then cook over low heat until it boils and add the orange flower water. Cool to room temperature. Cut the cake into three layers. In a wide shallow bowl, mix a glass of water, sugar and a glass of Vermouth, then put the cake layers in the resulting liquid. Take a cake layer and cut it into recta

Oshizushi is the name of a unique variety of sushi that is distinguished by its distinctive rectangular shape. Also known as pressed or box sushi, this sushi is made with oshibako, a long rectangular wooden tool that acts as a frame. It is filled with a variety of seafood ingredients and seasonings, neatly placed in the oshibako, then compressed, forming a solid sushi block that is then cut into bite-sized pieces and served. Originally the name was used to refer to an ancient method of preservation in which fish was placed in similar containers alongside fermented rice. Over time, with the development of vinegared rice, the method was perfected in Osaka to create the sophisticated oshizushi we know today. Traditionally, it uses marinated or grilled seafood ingredients such as eel or mackerel, but varieties using raw fish are also quite common. The unique preparation method allows for the creation of extraordinarily complex versions of oshizushi, which can consist of many layers o