INTERNATIONAL FOODS

2 dash angostura bitters 2 cl sweet vermouth 4 cl scotch whiskey Prepare by stirring in a glass. You can put cocktail cherries in it. You can drink it after dinner, which can be made with a spiritual aperitif style cocktail or lots of different sweet vermouth, or indeed a vermouth amaro according to our recipe. Equal parts produce a well-balanced drink, but those after a more spiritual cocktail might want to step up the Scotch a bit. Also consider using a single malt Scotch – your choice can dramatically change the profile of this beverage.  

Koeksister is a sweet South African snack with a sticky appearance. It is prepared by frying braided dough strips in oil and then dipping them in cold sugar syrup. These sticky sweets are sold on every main street in South Africa and can even be found in most supermarkets today. It is recommended to add cinnamon or lemon juice to them before consumption. ENJOY YOUR MEAL   

Pupusa de queso con loroco is a variation of Salvador cheese pupusa, a thick corn tortilla with a mixture of sticky cheese and finely chopped loroco flower buds. The most traditional type of cheese used for the filling is quesillo, a type of semi-soft feta cheese, but other types of cheese can also be used. Some of the most common on-demand cheese varieties include queso fresco, mozzarella, cottage cheese, or Monterey Jack. The other key ingredient of the filling is loroco, the edible green buds of Fernaldia pandurata, a flowering vine that thrives in Central America. Loroco flower buds can be used fresh, frozen or in brine and give pupaas a unique aroma and taste. Once stuffed, cornbread is usually baked in a skillet or grill until it has dark spots on both sides. Like other types of pupusa, these cheese pupusas are traditionally accompanied by tomato salsa (salsa roja), sauerkraut (Curtisido) and a side of hot pepper sauce. In El Salvador, pupusas are also a popular street snack, oft

16 fresh oysters 4 tablespoons of butter 4 tablespoons of flour 1 glass of water Milk 1/2 cup grated Parmesan cheese 1/2 cup grated cheddar cheese 1/2 cup finely chopped mushrooms 1/4 cup finely chopped red pepper 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion 2 cloves of garlic, crushed 1 tablespoon of Worcestershire sauce 1 tablespoon of fresh lemon juice Salt and pepper 1/4 cup breadcrumbs 2 tablespoons finely chopped parsley Preheat the oven to 392°F. Wash the oysters and open them using a knife or oyster knife to unshell them. After opening their shells, leave the oysters in their shells and place them on a baking sheet. Melt the butter in a large skillet. Add the flour and cook on low heat for 2-3 minutes, stirring constantly. Slowly add the milk and bring to a boil, stirring. Add the Parmesan and cheddar cheeses and stir until melted. Add the mushrooms, red pepper, green pepper, onion and garlic to the pan. Cook for 5-7 minutes or until vegetables are tender. A

San Sebastian cheesecake, also known as Basque burnt cheesecake or La Viña cheesecake, is a type of cheesecake that has its origins in San Sebastian, Spain. Also known in Basque as simply tarta de queso or gazta tarta. The main features of this cake are the burnt or caramel-like layer formed on it and the soft, slightly moist and creamy consistency on the inside. San Sebastian cheesecake is a simple pie made with plain ingredients. The basic ingredients usually consist of a mixture of cream cheese, sugar, eggs and flour. After these ingredients are thoroughly mixed, they are baked in the oven and caramelized until the upper surface turns a dark brown color. The consistency of this cake is less dense and softer than other types of cheesecake. Unlike its more popular counterparts, this Basque version has no dough. Instead, the middle remains sticky while the outside is cooked at a high temperature leaving it hard, darker, and slightly burnt. San Sebastian cheesecake or Basque burnt chees

  5 cl Jack Daniel's 3 cl coffee liqueur (Kahlua etc.) 2 cl orange liqueur (Cointreau etc.) 2 cl lemon juice Fill the shaker halfway with ice We throw all the ingredients into the shaker and mix well for 10 seconds. We strain it into our glass. If you wish, you can pour it over the new ice you put in your whiskey glass. ENJOY YOUR MEAL

Bourbon BBQ Chicken 0,44 lbs chicken breast 0,033 lbs grated onion 0,011l lbs crushed garlic 0,099 lbs brown sugar 0,39 lbs ketchup 0,055 lbs Worcestershire sauce 0,066 lbs molasses 0,055 lbs melted butter 0,044 lbs of salt 0,044 lbs black pepper 0,022 lbs dijon mustard 3 cl bourbon whiskey  for Texas caviar salad 0,44 lbs boiled dried kidney beans 0,044 lbs pickled jalapeno (diced) 0,11 lbs capia pepper (diced) 0,132 lbs red onion (diced) 0,055 lbs Mexican beans 0,044 lbs corn kernels 0,0066 lbs coriander (cut into thin strips) 0,0022 lbs of salt 0,0022 lbs black pepper 0,044 lbs red wine vinegar or balsamic vinegar 0,176 lbs olive oil Mix all the remaining ingredients except the chicken and separate them into two different places. Marinate the chicken breast with half of the sauce and refrigerate for 1 day. The next day, peel the marinade from the chicken that you took out of the refrigerator, season it with olive oil, salt and pepper, and seal it until it turns brown in a preheated

  0,165 lbs dark chocolate 0,165 lbs milk chocolate 0,165 lbs white chocolate 1,54 lbs cream 4 eggs 1/2 piece of fresh vanilla 0,011 lbs baking powder 7 croissants Mix the cream, eggs, fresh vanilla, baking powder in a bowl. Divide the croissants from the previous day into the greased baking dish. Pour the chocolate and cream mixture that you chopped on it. It is enough to cook for 18 minutes in a preheated 358 degree oven. ENJOY YOUR MEAL

4 shrimp 2 clams 5 vongole 1 sprig/pnch of fresh thyme 0,11 lbs white wine 0,022 lbs olive oil 0,022 lbs onions 0,33 lbs casarecce pasta Chop the onions into small cubes. Then blend with white wine, vongole and olive oil. On the other hand, sauté the cleaned shrimp and scallops in a pan and add the vongoleli mixture you made at first, and turn it over medium heat. Boil your pasta al dente and add the thyme to the mixture you prepared before and serve by blending it. ENJOY YOUR MEAL

A pinch of fresh coriander 4 pieces finely chopped chili pepper juice of 1/2 lemon A teaspoon of sesame 80 g (0176 lbs) diced raw salmon 1 avocado Salt Black pepper  Mix all the ingredients and place them in a round shape on the serving plate. 2 Then mash the avocado with lemon juice and place it on the salmon. 3 You can use various greens for decoration. ENJOY YOUR MEAL

2 cl of kahlua 2 cl tequila Prepare the ingredients in a glass and serve with plenty of ice. ENJOY YOUR MEAL  

1 banana 1 cup of oatmeal 10 dried apricots 1 cup of seedless raisins 1 cup grated coconut 1 cup of hazelnuts 1 tablespoon of Cocoa 1 teaspoon of milk 2 tablespoons of tahini 1 pocket of Sugar Vanillin For the top: 1 tablespoon of nutmeg Cut the banana into chunks and put it in the food processor. Add dried apricots, oatmeal, raisins, coconut grated, hazelnuts, cocoa, milk, tahini and vanilla sugar and mix until pureed. Pour the mixture into the mold, spread it evenly with the back of the spoon and sprinkle with the coconut. Leave it in the refrigerator for 10-15 minutes. Serve by slicing. ENJOY YOUR MEAL

0,55 lbs minced meat 2,2 lbs of beet leaves 1 cup of bulgur 2 onions 2 spoonful butter 2 tablespoons of tomato paste Basil Mint chili pepper 1 teaspoon salt 2-3 cloves of garlic The beet leaves are dipped in hot water and removed. Put ground beef, bulgur, finely chopped onion, salt and spices into a bowl and make a filling. Put little by little the inner mortar between the boiled beet leaves and wrap it up. Oil and butter are put in a pan and fried. Add the garlic and paste and fry a little more. Add hot water and pour it over the wrapped beet leaves and cook on low heat. (Spices are optional.) ENJOY YOUR MEAL

10 dried tomatoes half onion 2 cloves of garlic 5,07 oz of tomato puree 1 tablespoon sliced ​​olives 1 tablespoon of capers 1 tablespoon of water 1 anchovy 1 tablespoon of olive oil 2 tablespoons of powdered parmesan 2 sprigs of fresh thyme 1,41 lbs of penne pasta (boiled) Salt Black pepper Finely chop the dried tomatoes. Peel the onion and garlic. Chop the onion. Finely chop the garlic, capers and anchovies. Put the olive oil in the pan and turn it on. After 2 minutes add the onion and garlic and cook for 2 minutes. Add all the ingredients except the pasta and cook them all for another 5 minutes. Mix the boiled pasta with 1 tablespoon of Parmesan cheese. Cook for 5 minutes. Transfer the pasta to serving plates. Sprinkle the remaining Parmesan cheese on top and serve.  ENJOY YOUR  MEAL

4 cl rum (white) 1 cl lemon juice 1 banana Prepare it in the blender and pour sawdust ice on it while transferring it to the glass. ENJOY YOUR MEAL  

0,38 lbs flour 0,022 lbs fresh yeast 3 cups of warm water 0,11 lbs salt 0,055 lbs granulated sugar For the tomato sauce: 5 tomatoes 1 onion 2 cloves of garlic 0,132 lbs tomato paste 3 tablespoons of olive oil For the top: 0,22 lbs grated mozzarella cheese 1 chicken breast 20 green cocktail olives 1 cup of canned corn 0,22 lbs mushrooms 1 tablespoon of hot sauce Mix warm water, yeast, salt and sugar in a bowl and leave for 15-20 minutes until bubbling. Take the flour into the dough kneading bowl and open the middle like a pool. Add the yeast water. Knead a dough like earlobe. Cover with a damp cloth and leave for 30 minutes to ferment. Knead the dough again and divide it into 4 equal parts. Roll out the dough with a rolling pin on a floured surface with a diameter of 7,87 inc. For the pizza sauce; Peel and chop the onions and garlic. Grate the tomatoes. Heat the olive oil in a pan. Add onions and garlic and fry. Add the grated tomatoes and cook for 5 minutes. Add the tomato paste and co

1 medium cabbage 1 tablespoon of oil 1 tablespoon of peanuts half arugula 2 tablespoons of olive oil 2 large cloves of garlic 4 tablespoons of cream 1 teaspoon of salt Take 1/3 of a medium cabbage, wash it and place it in the direction of the leaves. Chop lengthwise thick. They'll be like long flat breads Throw the cabbage in the wok pan you heated with a tablespoon of oil, fry it on high heat. Add 1 tablespoon of pine nuts to the pan and fry them together with the cabbages. Meanwhile, grind half a arugula, 2 tablespoons of olive oil, 2 large cloves of garlic, 1 teaspoon of salt in the robot until they are pureed. This will be the delicious sauce for the pasta When the cabbages are brown in spots, which will take 4 minutes Add 4 tablespoons of cream to the sauce and mix. Cabbages will be cooked but will not completely lose their identity, they will still be crispy in your mouth. ENJOY YOUR MEAL 

2 onions 4 cloves of garlic 6 tablespoons of olive oil 2 tablespoons of cumin seeds 2 tablespoons of coriander seeds 0,88 LBS  ketchup 2 tablespoons of hot ground red pepper 4 tablespoons of molasses juice of 1 orange 2 tablespoons of vinegar 2 ice cubes chicken stock 2 teaspoons of black pepper 10 sprigs of fresh thyme a little less than 1 glass of water Salt Put 2 tablespoons of cumin and coriander, which are seed spices, in the pan, and fry them over high heat for 2-3 minutes. So all the aroma of the spices will come out better. Divide 2 onions into 4 in the mini food processor, add 4 cloves of garlic, add the roasted coriander and cumin and cook until the onion is pureed. Add 3 tablespoons of olive oil to the pan first, then add the onion puree in the mini food processor. Cook the puree, stirring, for 5-6 minutes. Then add 0,88 LBS of ketchup, 2 tablespoons of hot ground red pepper, 2 teaspoons of black pepper, 10 sprigs of chopped fresh thyme. Then for sweetness, add 4 tablespoons

2 red apples 1 tablespoon of butter 1 teaspoon ground cinnamon 1 handful of walnuts 4 ice cream spoons of fresh feta cheese 1 pinch of fresh thyme 4 tablespoons of Honey  coffee Before you start making the recipe, check if the skins of the apples are waxy. This is important as we will be using the peeled apples in this recipe. Cut the apples in half. Make a hollow by removing the core in the middle of the apple using a hollowing cutter or teaspoon. Add 1 teaspoon of cinnamon powder to 1 tablespoon of room temperature butter and mix with your hands. Divide this mixture into four parts and place it on each apple and rub this mixture with your hands all over the apple. Place the oiled apples face down in the baking dish. Do not throw away the cored parts in the middle of the apple, put them in the baking tray and blend them with oil. If oil is smeared on the edges of your ovenware, clean it with a napkin so that it does not burn in the oven. Place the baking dish on the bottom of the oven

4 cl gin 1 teaspoon sugar Mineral Water 1 cl lemon juice Shake ingredients well with crushed ice, except soda. Strain into highball cocktail glass, over 2 cubes of ice. Fill with chilled soda, mix gently. ENJOY YOUR MEAL  

4 large potatoes 0,66 LBS of ground beef 1 large onion, finely chopped 2 cloves of garlic, finely chopped 1 teaspoon of black pepper 1 teaspoon cumin 1 teaspoon red pepper 1 teaspoon of salt 2 tablespoons of oil 1 tablespoon of tomato paste 1 glass of water 1 tablespoon of flour 2 eggs Oil for frying First, take the ground beef in a bowl and add finely chopped onion, garlic, black pepper, cumin, red pepper and salt. Knead the mixture thoroughly. Peel the potatoes and cut them in half lengthwise. Hollow out both halves to leave a thin crust. Do not throw away the carved parts, you can use them in another dish. Fill the minced meat mixture you have prepared into the potatoes you have carved. Heat the oil in a wide pan. In another bowl, mix the flour and eggs to form a dough. Dip the stuffed potatoes first in flour, then in the egg mixture and fry in hot oil until golden on both sides. Drain the excess oil by placing the fried potatoes on a paper towel. Heat 2 tablespoons of oil in a sepa

For dough: 0,55 lbs flour 1 teaspoon of baking powder 1 tablespoon of granulated sugar 1 teaspoon of salt 6,08 oz milk 1 large egg 2 tablespoons butter, melted For Inside: 12 medium strawberries (stems removed and washed) For the top: 0,22  lbs butter, melted 0,055 lbs granulated sugar 1 teaspoon cinnamon (optional) 0,22 lbs  grated seedless white bread or breadcrumbs For dough: Take the flour, baking powder, sugar and salt in a large bowl and mix. Add the milk, egg and melted butter, mix to obtain a soft and non-sticky dough. For Inside: Flatten out walnut-sized pieces from the dough and place the strawberries inside. Give the strawberries a round shape by completely covering them with dough. Cooking Knedliky: Boil salted water in a large pot. Carefully place the knedlíky in the boiling water and cook for 15-20 minutes (until the strawberries are very soft). Take the knedlíkys with a strainer, place them on a plate and let them stand. For the top: Heat the melted butter in a pan. Add

1 pack of square wontons 1/2 small onion, finely chopped 2 cloves of minced garlic 0,11 lbs chopped bok choy (optional) 0,154 lbs chopped carrots (optional) 0,154 lbs soy sauce 1 tablespoon rice wine vinegar 2 teaspoons of black pepper 1 teaspoon salt 1 teaspoon sugar 1 pound meat Vegetable oil as needed Make the lumpia filling by placing all the chopped vegetables, soy sauce, rice vinegar, black pepper, salt and sugar in a medium bowl. Mix well to mix and then add the meat. Stir to ensure all ingredients are evenly combined. Partially cook the filling. To do this, lightly fry the meat mixture in a pan over medium heat until golden brown, about 6 to 7 minutes. (You don't need to add oil to the pan.) Set aside to cool. When cool, go to step 2. Unwrap the wonton wrap and set up the workstation using a cutting board or other clean surface to assemble. To make the roll, put a very small amount of filling (about 2 teaspoons) on the far left side of the wonton wrapper and roll it tightly

T-bone steak is a special cut of beef obtained from the front of the beef carcass. This cut is called a "T-bone" because of its bone shape. T-bone steak includes two different cuts of meat known as fillet and ribeye (New York strip). These two cuts are separated by a “T” shaped bone in the middle. T-bone steak is usually grilled and contains bits of bone and fat that enhance the flavor of the meat. Due to the thickness and bone structure of a T-bone steak, care must be taken to cook it properly. It is usually cooked over high heat to achieve a good sear on the outside and to the desired temperature on the inside, followed by longer cooking at low heat. T-bone steak is a popular and delicious option for meat lovers. When cooked well, the meat is tender and flavorful. You can serve T-bone steak with a green salad, fried or boiled vegetables, and side dishes such as fried potatoes.  ENJOY YOUR MEAL

1 glass of water Milk 1 tablespoon of lemon juice Bring the milk to room temperature and add the lemon juice. Mix and leave for 10-15 minutes. After 10-15 minutes, a condensed layer will form on the milk. This is the coagulation of milk and is due to the lactic acid formed in the acidic environment. Stir the milk and continue mixing until the coagulated layers are completely dissolved. You can add lemon juice until it reaches the desired consistency. Finally, strain the buttermilk mixture with the help of a strainer and get it ready. Buttermilk can be used for immediate consumption or stored in a sealed container in the refrigerator for several days. ENJOY YOUR MEAL

0,99 lbs soybeans (roasted and peeled) 0,99 lbs wheat (coarsely ground ) 135,26 oz of water 1,98 lbs of salt 1 tablespoon of sugar Starter culture (optional, for example: Aspergillus oryzae or Lactobacillus) Put the roasted soybeans and wheat in a large bowl and mix well. This mixture will be used in the fermentation process called “koji”. Optionally add starter culture and mix well. The starter culture helps to initiate and speed up the fermentation process. Pour 4 liters of water into a large glass jar or ceramic container and add 1,98 lbs of salt. Let the salt dissolve completely in the water. Add the soybean and wheat mixture to the brine. Mix well with a coarse wooden spoon or spatula. Cover the container with a thin cloth and secure it with a rubber band. This will keep insects and dust from entering while allowing it to breathe. Store the mixture at room temperature (approximately 77-86°F) and stir once daily. The fermentation process can take from 6 months to 1 year. When the f

4 cl red bull 4 cl vodka 2 cl martini Prepare this mixture in a glass. We can serve our ingredients by gently mixing them in a glass with ice, respectively. ENJOY YOUR MEAL  

Maple slaw is the Canadian version of coleslaw, a salad made of onions, maple syrup, and spices. It is usually served as a dessert or snack. There is a version of the salad with apple cider vinegar, celery seeds, mayonnaise, cheese, cereals and even chocolate. Maple slaw can also be used as a seasoning on various sandwiches and hamburgers. ENJOY YOUR MEAL  

Temarizushi or temari sushi is a variation of nigirizushi that is rolled into a ball. Cooked rice is mixed with rice vinegar, sugar, and salt to prepare it, then topped with the toppings of your choice before the combination is rolled into a ball. Some of the more popular topping options include avocado slices, cucumber, salmon, tuna, shrimp, lotus root slices, and octopus slices. After Temarizushi is prepared, it is typically served with soy sauce for dipping on the side. This type of sushi is usually prepared on March 3, also known as Hinamatsuri or Girl's Day. ENJOY YOUR MEAL  

2,2 lbs of fresh mussels 1/2 red onion, finely chopped 1 red bell pepper, finely chopped 1/2 cup of extra virgin olive oil 3 tablespoons of sherry vinegar 2 cloves of garlic, minced 1 tablespoon of Dijon mustard 1 tablespoon chopped fresh parsley Black pepper and salt Rinse the mussels thoroughly under cold running water. Discard any mussels that are already open or do not close when tapped. Boil salted water in a large pot. Add the mussels and cook for 3-4 minutes or until they open. Remove the mussels from the pan with a slotted spoon and transfer to a large bowl. In a separate bowl, whisk together the olive oil, sherry vinegar, garlic, Dijon mustard, and chopped parsley. Add the finely chopped red onion and red bell pepper to the bowl with the mussels. Pour the salad dressing over the mussels and vegetables and stir gently to combine. Add salt and pepper to taste. Serve immediately, garnishing Mejillones a la Vinagreta with additional parsley if desired. ENJOY YOUR MEAL  

1,65 lbs of ravioli 0,44 lbs sliced ​​bacon 2 spoonful butter 0,88 lbs of cultivated mushrooms Half a bunch of basil, salt, pepper Boil the ravioli in salted water for 8-10 minutes. Strain the water and set aside. Melt the butter in a large skillet. Add the chopped mushrooms and bacon slices and start sauteing on high heat. Add the ravioli and mix them before cooking without releasing the mushroom juice and removing it from the stove. Add chopped basil leaves, salt and pepper last and mix. Remove from the stove and serve.  ENJOY YOUR MEAL

8 baby potatoes 3 baby radishes 5 small black carrots 3-4 baby carrots 1 sprig of fresh rosemary FOR SAUCE 3 tablespoons of olive oil Juice of half a lemon, salt, pepper Clean the skins of baby potatoes and radish thoroughly without peeling them and cut them in half. Blanch all vegetables in boiling water until slightly tender. Then put it on a baking tray lined with baking paper. Mix the sauce ingredients and pour over the vegetables. Cut the rosemary into leaves and sprinkle over the vegetables. Cook in a preheated 200 degree oven until the vegetables are soft and serve warm. ENJOY YOUR MEAL

hot sauce tomato juice 1 cl orange liqueur 4 cl tequila  Prepare this mixture in a glass. Transfer the ingredients to the glass one by one, mix them lightly and serve. ENJOY YOUR MEAL  

4 potatoes 1 onion 2 eggs (Boiled) 1 bunch of purslane 1 small bowl of black olives for the sauce 1 tablespoon mustard Half a teaspoon of extra virgin olive oil juice of 1 lemon 3 cloves of garlic (crushed) Salt, black pepper, red pepper powder, dried mint After washing the potatoes, boil them with the skin. Mix all the ingredients for the sauce in a small jar. Cut the purslane into small florets, then wash and drain well. Chop the onion in blarney, rub it well with 1 teaspoon of salt and squeeze out any excess water, if any. When the potatoes are boiled, peel the skin and cut into cubes immediately without cooling. Combine potatoes, onions and olives in a large bowl. Pour the sauce immediately. After mixing well, add the purslane. Mix lightly, garnish with 4 boiled eggs and serve. ENJOY YOUR MEAL

This Indian pancake is made from a thin dough prepared with rice flour, water and salt. Unlike other Indian dosas, which require a much thicker and fermented dough, this version uses an unfermented, liquid dough that is spread and cooked in a hot oiled pan, yielding soft and lacy pancakes. The dough can be enriched with freshly grated coconut milk as an alternative. Neer dosa derives its name from the Tulu words neer, meaning water, and dosa, which refers to a traditional Indian thin pancake. These thin pancakes are the highlight of Tulu Nadu region breakfasts and are often served with chutney, curries and vegetable sago dishes. ENJOY YOUR MEAL  

Tonic 1 cl vodka 2 cl Gin 1 cl Lemon juice 1 dash grenadine syrup In our Lincoln cocktail, transfer all the other ingredients except granadine (pomegranate syrup) into a tall glass with ice and drip the grenadine onto the ice so that it stays on the surface of the glass. ENJOY YOUR MEAL  

  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this can