INTERNATIONAL FOODS

  1 cup of rice 4 glasses of water Rice is kept in 2 glasses of hot water for 2 hours. It is filtered, rinsed and passed through a blender by adding water. It is filtered into cheesecloth and stored in a glass bottle. Sweetener can be added upon request. ENJOY YOUR MEAL

1,1 lbs okra 1/2 medium onion 4 tablespoons of olive oil 2 cloves of garlic 1 Mexican pepper 2,2 lbs frozen mussels 1 tablespoon coriander or parsley 1/2 lime or lemon 1 teaspoon cumin 1 teaspoon of turmeric 1 teaspoon of black pepper 1 teaspoon sweet paprika 1 teaspoon paprika Salt Cut off the stems of the okra and cut in half lengthwise. Take 1 tablespoon of olive oil in the pan. Cook half of the okra on high heat, without stirring, for 2-3 minutes, with the cut side down. Add salt, mix and cook for another 1-2 minutes. Get it on the plate. Do the same with the other half of the okra. Put 2 tablespoons of olive oil in the pan and start frying the chopped onions over medium heat. After 1 minute, add the finely chopped garlic and Mexican pepper. After 1 minute, add the spices and thawed mussels. After cooking all of them for 3-4 minutes, add the okra that you cooked before. You can take the mixture off the fire, add finely chopped coriander and lime juice and serve. ENJOY YOUR MEAL  

1 pack of soba spaghetti for the sauce Half a teaspoon of olive oil 1 teaspoon grated fresh ginger 4~5 sprigs of spring onions 2 tablespoons of soy sauce 1 cup of boiled peas 3 nuts of radish 5 baby carrots For top 2 tablespoons of sesame fresh basil Boil the pasta and drain the water. For the sauce, sauté fresh ginger, baby carrots, finely chopped radishes and spring onions in olive oil for 2-3 minutes. Add soy sauce and boiled peas, bring to a boil and remove from heat. Roast the sesame seeds in a non-stick frying pan until they turn color. Add the strained pasta to the soy sauce mortar and mix. Serve garnished with roasted sesame seeds and fresh basil. ENJOY YOUR MEAL  

0,44 lbs fine bulgur 0,33 lbs lean ground beef Salt enough water For internal filling 2 spoonful butter 0,55 lbs minced meat 1 onion Salt Black pepper Half a glass of crushed walnuts For the garlic sauce 4 tomatoes 2 hot chili peppers 2 hot dried peppers 2 cloves of garlic 1 teaspoon of grape vinegar Salt Knead the bulgur together with the lean ground beef in a bowl. Add the salt. While kneading, dip your hand in water from time to time and knead the meatballs until they have a paste-like consistency. To prepare the stuffing, chop the onions and sauté them in butter. Add the minced meat and fry until the water is absorbed. When the color starts to turn slightly, add the crushed walnuts and spices. Tear off walnut-sized pieces from the meatball dough. After rolling with your hand, open the middle of the meatballs with your index finger. Place the inner mortar you prepared inside and close it. Boil the water in the pot. Boil the meatballs you prepared and for 15-20 minutes. ENJOY YOUR ME

Balanzoni is a traditional Italian pasta dish originating from Bologna. The meal consists of large green tortellini-like pasta stuffed with ricotta, spinach, eggs, Parmigiano Reggiano, and chopped mortadella or pork loin. Pasta is green because it is prepared with spinach. Stuffed pasta is cooked and then traditionally served with butter and sage sauce. Named after a carnival mascot of Bologna, Dr. He refers to the balanzone and more specifically its hat, which resembles the shape of this pasta. ENJOY YOUR MEAL  

One of Bologna's most typical pasta dishes is called tortellini in brodo and refers to small meat-filled packets of pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe calls for the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and coconut. Cooking in a broth also enhances the flavor of this supremely comfort food, a dish reserved for festive occasions like Christmas due to the time-consuming preparation process. Today, freshly made tortellini are a standard part of Bologna's gastronomic offering, and locals prefer to live off these extraordinary delicacies in a simple bowl of soup rather than cover them with heavy, creamy sauces. ENJOY YOUR MEAL

  0,66 lbs ground turkey 1 teaspoon fennel seeds juice of 1 lemon 1 onion 1 clove of garlic 2 red peppers 2 tomatoes Half a teaspoon of granulated sugar 2 hamburger buns Aragula for garnish 2 potatoes Olive oil Take the ground turkey in a large mixing bowl. Add fennel seeds and lemon juice and knead. Prepare 12 round meatballs from the minced meat. Heat the olive oil in a non-stick frying pan. Lightly fry the meatballs and take them on a paper towel to absorb the oil. Add the chopped onion, grated garlic, julienne chopped red pepper and diced tomato to the pan where you fry the meatballs. Add powdered sugar and mix it. Then add the fried meatballs and cook for another 15 minutes. For garnish, put the potatoes you cut into apple slices on a baking tray lined with greaseproof paper. Drizzle olive oil on it and bake in a preheated 352 degrees oven for 25 minutes. Put the meatballs with the sauce you prepared into the hamburger buns and decorate with rocket and take it to the serving plate

1  leg with skin 1 tablespoon of olive oil 1 tablespoon of butter 1 red bell pepper 1 green bell pepper 1 small onion 1 clove of garlic 1 canned tomatoes 1,69 oz chicken stock 1,35 oz of water Salt black pepper Chicken is seasoned. The pan is heated, oils are added. Chickens are cooked for 6 minutes on medium heat. Chicken thighs are taken aside, julienne chopped onions, garlic and peppers are taken to the pan and cooked. Liquids are added and left to cook. When the chickens are cooked, they are taken out and the remaining sauce is cooked until it thickens. Chicken and sauce are served together. ENJOY YOUR MEAL

1.1 lbs fresh potatoes A few sprigs of rosemary 1 red capia pepper 1 red onion For the sauce; 1 teaspoon mustard 2-3 tablespoons of olive oil 1/2 lemon Salt Wash the fresh potatoes thoroughly without peeling them, cut them in half and boil them in a pot of water until soft. After the potatoes are soft, drain the water and cook by mixing until the potatoes are lightly colored in a pan to which you have added a little oil. Chop the onion in blarney, chop the capia pepper in rings and put it in a salad bowl. Add the potatoes on it and add the sauce you mixed in a bowl on it. Serve warm. ENJOY YOUR MEAL 

1 zucchini 1 carrot 4 eggs Salt Black pepper 3 tablespoons of olive oil Zucchini and carrots are grated. First, carrots and then zucchini are sautéed in olive oil. Eggs are broken into a bowl and whisked. Add the zucchini and carrots, add the spices and return to the hot pan. Omelet is cooked well, cheese is put in the middle if desired and served. ENJOY YOUR MEAL

  0,34 lbs of coconut 1,76 lbs of water Take coconut and water into blender. Toss until the coconuts break down. Pass the milk you have prepared through a fine cheesecloth or strainer. Store in a glass bottle in the refrigerator. ENJOY YOUR MEAL

Leche frita is a delicious Spanish dessert consisting of a crispy fried egg and a sweet, hard rice pudding covered in a crust of flour. It is made with flour, cornstarch, sugar, milk, eggs, butter and olive oil. The whole mixture is flavored with cinnamon. Leche frita, meaning fried milk, can be served cold, at room temperature, or ideally warm with a scoop of ice cream on the side. Although the origins of this ancient dessert are uncertain, early versions are believed to have been made by nuns who sold them to help protect their convent. It is a popular street food that can also be found in patisseries and restaurants today. ENJOY YOUR MEAL

The dish, once used as a side dish in haute cuisine, is now a dish in itself, known as quenelle. Essentially, it is a soft ravioli stuffed with ground beef, poultry, fish or vegetables, seasoned and combined with breadcrumbs, eggs, oil, flour or cream. Ravioli are traditionally oval shaped and boiled in water or stock. Although today it is used as a side dish, it is served as a starter or main course. Originally, quenelle was invented in Lyon in the 19th century and was made exclusively with pike meat, which is a light white fish. Pike quenelles are usually served with Nantua sauce, a hearty sauce made with crayfish. Today, the term quenelle has another popular meaning in the culinary world, referring to an elegant scoop of ice cream, sorbet, mousse or whipped cream, and is mostly used in fine dining settings. ENJOY YOUR MEAL

  Salpicão is a Brazilian version of a chicken salad with lots of flavors. In general, it consists of several basic ingredients: cooked and shredded chicken, fruits, vegetables, and mayonnaise as a binder. While the salad is traditionally topped with matchstick potatoes, some cooks like to add dried fruits like raisins and apricots to the mix. Salpicão can be found in many Brazilian buffets, as it is a ubiquitous common dish. It can be consumed as a salad, cold side dish or sandwich. ENJOY YOUR MEAL

This traditional Portuguese Easter bread consists of flour, eggs and local Trás-os-Montes olive oil. It is traditionally stuffed with a variety of pork products such as pork, bacon, sausage, ham or minced pork arm. Folar was first mentioned in writing in 1959 and was awarded Protected Geographical Indication status by the European Commission in 2016. Although traditionally associated with Easter, it is also widely consumed on various special occasions. ENJOY YOUR MEAL

  Tacacho is a traditional Peruvian dish typically served for breakfast. It comes from the Amazonas region, where the natives boil or grill plantains, peel them and then crush them in a large wooden pestle. Crushed, plantains are combined with lard, salt and small pieces of pork. The combination is then rolled into a ball and served with chorizo, a variety of freshly harvested local vegetables, and salted cured pork known as cecina. There is also an Ecuadorian version of the tacacho known as bolón de verde. ENJOY YOUR MEAL

Nem chua is a traditional Vietnamese dish. Although the dish is traditionally made from pork, it can also be made with other types of meat, such as beef. To prepare it, lean pork is minced, then combined with sliced ​​pork skin, spices, chili flakes and garlic. The mixture is wrapped in banana leaves, then stored for fermentation for 3 to 5 days in a cold place. These rolls have a sweet, salty, spicy and sour flavor and are often served as a snack or starter with raw garlic on top and fish sauce or hot sauce on the side. They can also be grilled. Hum chua is especially popular for Lunar New Year celebrations. ENJOY YOUR MEAL

  1/2 cup of feta cheese 1.5 cups amaranth Seasonal vegetables (carrots, zucchini, greens) 4-5 black olives Boil 1.5 cups of amaranth, add 1/2 cup of feta cheese and bake in your preheated oven at 302 degrees for 15 minutes. If you wish, you can add the seasonal vegetables and olives you sauteed later. ENJOY YOUR MEAL

2 eggs 2 tablespoons of cottage cheese 2 tablespoons oatmeal (ground) 1 handful of frozen or fresh spinach or basil 1-2 red peppers 5-6 mushrooms chopped dill Sesame / nigella seeds / flax seeds and any spices you want 1 tablespoon of olive oil Beat the eggs in a deep bowl with a fork until homogeneous. Add curd cheese, ground oatmeal, spinach, dill and spices into the scrambled eggs and whisk again. If you wish, you can also add black cumin, sesame or flax seeds. Then saute your red peppers and mushrooms in a pan with 1 tablespoon of olive oil, add the egg mixture and cook. ENJOY YOUR MEAL  

For the sauce; 1 tablespoon finely chopped shallots 1.5 tablespoons old sherry vinegar 1/2 teaspoon maple syrup or honey 1/8 teaspoon sea salt Freshly ground black pepper 4 tablespoons of extra virgin olive oil For the salad; 2 spoonful butter 20 medium shiitake mushrooms, stems trimmed from bottom of cap and left whole sea ​​salt Freshly ground black pepper 0,30 lbs baby arugula 1 firm pear, unpeeled, cut lengthwise into 0,077 sq-inch slices each Parmesan 4 teaspoons of white truffle oil Put all the ingredients for the salad dressing in a small bowl and whisk until well mixed and set aside. Heat a large, heavy-bottomed non-stick skillet over high heat. Add butter. After the butter melts, add the mushrooms in a single layer with the lids on top and cook for 2-3 minutes, pressing with a fork until the mushrooms turn brown. Turn the mushrooms over and sauté for another 2 minutes until golden brown. Season with salt and pepper and transfer to a plate. Heat the olive oil in a cast iron pan

4 steaks 2 carrots 0,44 lbs  broccoli 3 celery stalks 2 onions 5 tablespoons of olive oil 1 heaping teaspoon of flour 2 cups of hot water salt, pepper for puree 4 celery 3 potatoes 0,132 lbs butter salt, pepper Grated nutmeg Peel the celery and potatoes and chop coarsely. Put it in a saucepan, add enough water to cover it, and cook on medium heat until it becomes soft. Strain the water and pass it through a blender to puree. Add butter, salt, pepper and grated nutmeg and mix. Slice the meat into two-inch-thick slices. After peeling and slicing the carrots, cut them with a shaped mold. Chop the onion and fry in olive oil until golden brown. Add the meat and sauté for a few minutes. Add the broccoli, carrot and chopped celery stalks. Add hot water and cook on low heat until the meat is tender. Add water if necessary. Dissolve the flour in water and add it to the food. Season with salt, pepper and cook for a few more minutes, then remove from the heat. Spread the celery puree on the plate

½ cup soybeans 2-3 glasses of water (for soaking) 4 glasses of water (for making milk) Honey or sugar (optional) Soak soybeans in 2-3 glasses of water for 12-14 hours.   Drain and rinse the water. Take soy beans in blender and add water to it. Blend in a blender, adding optional sugar. Strain through fine cheesecloth and store in glass bottles in the refrigerator. ENJOY YOUR MEAL  

Sarde a beccafico is sardines stuffed with a mixture of breadcrumbs, pine nuts, raisins and various herbs, then wrapped and cooked among fresh bay leaves. The beccafico, for which the recipe is named, is a small sparrow-like bird that feeds on sweet ripe figs. These birds, which used to be shot only by the nobility, were cooked with a delicious filling and served with the beak and tail feathers facing up. To imitate the Sicilian nobility, the plebs replaced the little birds with the much more affordable sardine, adding breadcrumbs and a few simple ingredients. Sarde a beccafico can be eaten as a main course, but also makes an excellent and satisfying starter. As with many regional Italian dishes, each family has their own unique sarde a beccafico recipe. ENJOY YOUR MEAL

  Continental roll is an Australian to Italian cuisine. The sandwich consists of cheese, Italian cold cuts (mixed meat, mortadella, salami, and coppa) and a chewy bread filled with various condiments. Pickled eggplant and sun-slow tomatoes are the most common seasonings, but there are Australian ingredients like shredded and beets. In delis as sandwiches and in bars for lunch. ENJOY YOUR MEAL

Gỏi gà is a traditional Vietnamese salad. This sweet, salty, crunchy and tangy salad is made with a combination of cooked sliced ​​chicken, carrots, onions, cilantro, mint, and sometimes kale. Put all the salad ingredients in a bowl, mix, then drizzle with a dressing of lemon juice, fish sauce, chili pepper, garlic and sugar.  ENJOY YOUR MEAL

Lasagna al pesto e patate is a traditional Italian dish of Ligurian origin. This lasagna casserole is usually made with a mixture of lasagna pasta, potatoes, pesto, butter, flour, milk, basil, grated Parmesan, salt, and pepper. Potatoes are boiled until soft, drained, cooled and thinly sliced. The mixture of flour, butter, milk, salt and pepper is turned into bechamel sauce and mixed with grated parmesan. Spread the sauce over the bottom of an ovenproof dish, top with a layer of potatoes, another layer of sauce, and then dot with the remaining pesto and lasagna sheets. The process is repeated and the final layer should be sauce. Lasagna al pesto e patate is cooked until golden and bubbling. The dish is served hot and is often sprinkled with basil. ENJOY YOUR MEAL  

Fetodia is the Greek version of French toast made with fresh or stale bread, milk, eggs and olive oil. The bread is first cut into slices, dipped in scrambled eggs with milk, and then fried on both sides in olive oil. Toast slices are usually eaten hot and sprinkled with honey, powdered sugar or cinnamon. Fetodia can also be served with cheese instead of honey and sugar, and is often eaten for breakfast or as a hearty snack any time of the day. ENJOY YOUR MEAL

Serviettenknödel is German ravioli, or Semmelknödel, which derives their name from the way they are traditionally cooked: rolled up tightly and steamed in a cloth napkin. They are typically made with stale bread, baguettes or bagels, milk, eggs, lard, and chunks of softened onions. The bread mix is ​​often flavored with salt and pepper and often fortified with freshly chopped parsley and nutmeg for extra flavor. Once made, the log dough is usually cut into thick slices and either eaten as is or pan-fried until nicely browned. These delicious ravioli are a typical accompaniment to various roast meat delicacies, roladen, gravy, mushroom sauces and lentils, and are traditionally prepared for special occasions such as Christmas dinners and weddings. Food is nowadays more commonly cooked in plastic wrap and aluminum foil rather than kitchen towels or napkins. Serviettenknödel has also been a part of other European cuisines, including Austrian and Czech cuisines. ENJOY YOUR MEAL

Khao phat is a simple Thai dish consisting of stir-fried rice with vegetables traditionally prepared with jasmine rice, unlike the Chinese version, which calls for plain white rice. Cooked jasmine rice is typically stir-fried with ingredients such as onions, garlic, and scallions, and then enhanced with fish sauce, fine soy sauce, light white pepper powder, and fresh lemon juice. Another important component of the dish is the addition of scrambled eggs, which are fried alongside the rice and vegetables before they are fully mixed into the mixture. In Thailand, the traditional way to eat this dish is to top it with a crispy fried egg, and khao phat is usually accompanied by a slice of lemon and a spicy dipping sauce called nam pla prik (fish sauce mixed with Thai chili). . Thai fried rice is a typical street food and a staple in stir-fry restaurants in the country, and sometimes also includes meat or seafood such as chicken or shrimp. ENJOY YOUR MEAL

Khao lam or kingan is a unique Thai dessert consisting of steamed white or red sweet glutinous rice in bamboo tubes. The simplest, original version included rice mixed with just water and salt, but more elaborate interpretations today include the addition of grated coconut, sugar, coconut milk, and red beans. Rice is mixed with the desired materials and placed in specially prepared bamboo sticks. Coconut milk is added to the rice, and then the stick is closed and carefully placed on an iron over hot coals. This unusual slow-cooking process turns rice into a sweet and rich dish like pudding or rice pudding. Modern versions come in a variety of different flavors, such as taro, durian, Thai pudding, or corn, often tucked into the middle of the roll. Khao lam is considered a filler and is often sold by street vendors at food fairs, around temples, and in numerous Asian markets. Khao lam, although an original Thai dish, can also be found in Cambodia and Laos. ENJOY YOUR MEAL

Rin-ran is a variation of the popular pipirrana salad. This humble Spanish dish is made with salted cod strips or scraps, potatoes, garlic, cumin, olive oil, paprika, and a hard-boiled egg. Once prepared, it can be served as tapas, starter, side dish or main course. Originally, rin-ran was prepared by field workers in the countryside. This salad should always be served cold and can be garnished with olives or spring onions. ENJOY YOUR MEAL

Boscaiola is a traditional Italian pizza topped with mozzarella, porcini or champignon mushrooms, tomatoes, cream and sliced ​​Italian sausage. It is occasionally prepared without tomatoes and can be enhanced with olives or fresh parsley. ENJOY YOUR MEAL

4 yellow bell peppers For internal stuffing Half a teaspoon of olive oil 1 onion 1 zucchini ½ cup dried tomatoes Half a cup of boiled green lentils Salt Black pepper 3 spring onions 4~5 sprigs of basil Wash the bell peppers. Cut it in half lengthwise and remove the seeds. To prepare the stuffing, heat the olive oil. Fry the chopped onion until it turns pink. Add the diced zucchini and sun-dried tomatoes and saute. When the vegetables begin to soften, add the boiled lentils. Season with salt and pepper. Add the finely chopped greens before removing from the stove. Fill your stuffing into the peppers and put them in a large pot. Add little water and cook until the peppers are soft. Serve hot. ENJOY YOUR MEAL  

2 eggs 2 hot peppers 1 teaspoon of Parmesan cheese Put the omelette you prepared with eggs into boiling water and place it in the peppers that have softened slightly. Bake and sprinkle Parmesan cheese on top. ENJOY YOUR MEAL

  For fruit bowls 1/2 pineapple 1/2 papaya 1/2 small melon Ingredients for Nice cream 3 frozen bananas 4-5 tablespoons of coconut yogurt Materials for coloring Blue spirulina for blue color Blue butterfly powder for purple color (food coloring can also be used) Blend the frozen bananas and coconut yogurt and divide into thirds. Add 1 teaspoon of blue spirulina to some of them and get blue nice cream, and add 1 teaspoon of blue butterfly powder to some of them and get purple nice cream. Use the rest in its natural color and place the fruits on the plates as in the image and decorate it as you wish. ENJOY YOUR MEAL

3 medium eggplants 1 red bell pepper Juice of half a lemon 2 medium zucchini 8 large cultivated mushrooms 4 medium tomatoes 4 green peppers 24 green asparagus 0,44 lbs veal cutlet (4 pieces) 1 tablespoon of olive oil salt, pepper sea ​​salt 3 tablespoons of basil sauce Roast two eggplants and red peppers by turning them on the grill. Peel the skins and cut into large pieces. Mix lemon juice, olive oil, salt and pepper to make a sauce. Mix the eggplant and roasted peppers with the sauce. Slice the remaining eggplant and zucchini into rounds. Cut the tomatoes in half. Drizzle with basil sauce and fry on the barbecue. Season the asparagus, mushrooms, peppers, zucchini and aubergines in a bowl with basil sauce, olive oil, salt and pepper and grill them. Place the veal cutlets on the grill, sprinkle with sea salt, turn once and fry until lightly pink inside. Serve with grilled vegetables and warm roasted eggplant. ENJOY YOUR MEAL

2 medium beets 8-10 walnuts 1 green apple 2 handfuls of baby spinach 4 tablespoons of lemon 4 tablespoons of olive oil Salt After boiling the beets, slice thinly in half moon shapes. Roast the walnuts in a pan. Slice the apple thinly enough to appear transparent in a half-moon shape. In a salad bowl, add apples, walnuts, and beets to the spinach. Mix lemon, oil and salt for the dressing and pour it into the salad when you consume it. ENJOY YOUR MEAL 

0,55 lbs of fat-free goat cheese 1 slice of whole wheat bread Cinnamon Spread the cheese on your bread, Add cinnamon to it Put in the oven for 2-3 minutes. ENJOY YOUR MEAL

Arepas andina are Venezuelan arepas that differ from regular arepas by using wheat flour instead of standard cornmeal. This variety of arepa is popular in the Andes region near the Colombian border, especially in the state of Mérida, where wheat has been grown since ancient times. Arepa andina can be consumed plain or filled with vegetables such as cheese and tomatoes. It is recommended to pair a plain arepa andina with a cup of hot coffee. ENJOY YOUR MEAL

Consisting of a thinly rolled dough piece with a meat or vegetable filling, these dumplings known as jiaozi are one of the most popular and widely eaten dishes in China and East Asia. They can be served as a starter, side dish, or always as a main course with a soy sauce-based dipping sauce, but traditionally, jiaozi is always eaten for Chinese New Year. Depending on how they're cooked, jiaozi can be classified into three categories: boiled, steamed, and stir-fried, but when it comes to folding techniques, there are many, and the most popular is known as pinched-edge folding. This results in the crescent-shaped jiaozi, the most popular shape in China. Well-known variations of jiaozin include the smaller variety of gaau ji with a thin, translucent wrap, stir-fried guotie, and Japanese gyoza. ENJOY YOUR MEAL

Har gow is a trained Cantonese job with a velvet fill wrapped, translucent material. The dish was ostensibly targeted, from the owner of a family-style tea house from Guangzhou, who created it with the idea of ​​buying from local farmers and making dumplings that locals would like. It was a huge success and the 19th product idea was dough food products. Today, har gow is a staple of dim sum, where they are paired with a Cantonese with pork and mushrooms. The special folding way of the wrap, the main feature of the har gow is the pleated shape, ideally having up to 9-13 pleats. The wraps are made with ground wheat, tapioca, and lard, making the stuffing with a mixture of chopped or whole and bamboo shoots. After steaming, the dough should be chewy and normal, but firm enough to hold with chopsticks, while the filling should remain crunchy. ENJOY YOUR MEAL

Apáki is a Cretan delicacy made with cured pork loin that is smoked, typically using a combination of wood and various herbs such as thyme, marjoram, thyme or sage. This method of preparation is believed to come from the Byzantine era, when people used it to preserve meat for longer periods of time. Although sliced ​​into thin strips and often consumed as a starter, apáki is easily incorporated into omelets or salads, and can also be quickly cooked and paired with pasta or rice. ENJOY YOUR MEAL

One of Sicilian favourites, this seemingly simple pasta dish of Arabian origin is a wonderful combination of flavors and textures, and represents a perfect example of Sicily's diverse culinary heritage. Pasta chî sàrdi sauce is delicately flavored with saffron and is made with the freshest possible sardines, wild fennel, pine nuts, and sultanas. As for the pasta itself, bucatini is the classic choice, although some prefer a thicker type of pasta such as bigoli or perciatelli. Sardine pasta is often associated with Palermo, although it can be found all over the island in many regional varieties. However, the dish should only be consumed between March and September when wild fennel is in season. ENJOY YOUR MEAL

For the dough 1 glass of water Milk 1 packet of dry yeast 1 tablespoon of granulated sugar 1 egg white ½ cup of sunflower oil ¾ cup of water 4 + ¾ cups flour 1 teaspoon salt For Mushroom Filling 2 – 3 tablespoons of olive oil 2 medium onions 15 – 20 cultivated mushrooms 2 – 3 sprigs of fresh rosemary or fresh thyme Salt Black pepper Garlic powder 7 – 8 dried tomatoes 10-15 black olives 1 cup of fresh cheddar cheese – grated For the edges 1 egg yolk For the dough; Add milk, dry yeast and granulated sugar into a mixing bowl, mix until the yeast dissolves and leave for 5 minutes. Take flour in a mixing bowl and open it to form a pool in the middle. Add egg white, sunflower oil, water and yeast mixture into it. Mix it first with a fork. Add salt around the edges and start kneading with your hands. Cover the kneaded dough with a cling film and leave it to ferment for 1 hour. For the mushroom filling; Take your pan on the stove and heat it. Add olive oil and julienne sliced ​​onions into you

The traditional Lao version of the Southeast Asian green papaya salad, tam maak hoong combines all the local flavors in a spicy, delicious street food dish. The main ingredients for an authentic whole maak hoong are chopped green papaya, garlic, peanuts, paprika, tomatoes, lemon juice and padaek (fermented fish sauce). The dish's flavor profile is known for balancing the four main flavors – spicy, sour, salty, and sweet. Tam maak hoong is prepared with a mortar and pestle and can be eaten on its own or served with grilled meat or crackers. ENJOY YOUR MEAL

  0,17 lbs oatmeal 0,17 lbs of water 1 pinch of salt 2 dates (Optional) Oatmeal, water, salt and dates are taken into the blender. Blend for a few minutes until all the ingredients are mixed in the blender. Milk is passed through cheesecloth or a fine strainer. Store in a cold environment in a glass bottle. ENJOY YOUR MEAL

This delicious Czech dish consists of powdered potato dough with traditionally sweetened, vanilla-flavored poppy seeds. Doughs that stand out with their cylindrical shape and delicate texture are boiled in a short time and served while hot. The whole meal is occasionally dipped in melted butter, complemented with jams, and consumed as a main course or a nutritious dessert. ENJOY YOUR MEAL

This classic southwestern French salad is made with bacon and roquefort cheese as its main ingredients. Other ingredients include garlic, basil, and baby spinach or other salad leaves. The salad is prepared and served with a vinaigrette based on cherry vinegar and mild olive oil. ENJOY YOUR MEAL