INTERNATIONAL FOODS

For the soup: 1 onion, finely chopped 2 carrots, chopped 1 celery stalk, chopped 2-3 tablespoons of oil 50.72 oz of broth or chicken broth 2-3 tablespoons lemon juice or vinegar (for sourness) 1 bay leaf Salt and pepper For the meatballs: 0.66 lbs of minced meat (beef or mixed) 1 egg 3-4 tablespoons of rice 1 onion, grated 2 tablespoons breadcrumbs  Salt, black pepper, chili pepper Put minced meat, eggs, rice, grated onion, breadcrumbs and spices in a small bowl. Mix well and prepare walnut-sized meatballs. Heat the oil in a large pot. Add onion, carrot and celery. Sauté until the vegetables are soft. Add the broth or chicken broth to the pot and wait for it to boil. When it starts to boil, carefully add the meatballs to the pot. Boil the soup over medium heat for 20-25 minutes, until the meatballs and rice are fully cooked. Add lemon juice or vinegar. Add salt, black pepper and bay leaf and cook for another 5-10 minutes. Remove bay leaf before serving. You can serve this delicious Rom

The preparation of Pitina is quite unique. First, meat (usually sheep or goat meat) is finely chopped, mixed with spices and formed into balls. These balls are then coated in a mixture of corn flour and salt. Finally, these meat balls are dried naturally or smoked. Pitina has historical and cultural significance for the people living in the Friuli Venezia Giulia region. This special dish is considered not only as a food item, but also as a symbol that reflects the history and culture of the region and the life of the people who lived in the past. Pitina is frequently featured in traditional festivals and special events. While some people in the region continue to practice the preparation and presentation of Pitina, this traditional dish can also be found in some modern Italian restaurants. There are also suggestions that Pitina has been recognized by UNESCO as an Intangible Cultural Heritage, which shows how important it is to the local culture. ENJOY YOUR MEAL

1 glass of Benedictine 1.5cl. dry vermouth 4 cl gin Mix and serve with plenty of ice. Also use cherries as a garnish. ENJOY YOUR MEAL  

0,88 LBS spaghettini (thin spaghetti) pasta 4 tablespoons of butter 4 cloves of garlic, finely chopped 1 cup fresh parsley, finely chopped Salt and pepper, to taste 1 cup grated Parmigiano-Reggiano cheese (or Grana Padano) Put water in a large pot and let it boil. When the water boils, add salt and cook spaghettini pasta (according to package instructions). Meanwhile, heat the butter in a small pan and add the finely chopped garlic. Sauté over low heat until the garlic is lightly browned. The garlic should not burn, so watch carefully. When the garlic is browned, add finely chopped parsley and sauté for 1-2 minutes. Season with salt and pepper and turn off the heat. When the spaghettini pasta is thoroughly boiled, drain it and add it to the pan. Mix well with butter, garlic and parsley sauce and cook over low heat for another 1-2 minutes. When serving, sprinkle grated Parmigiano-Reggiano cheese on top and stir. Tips You can achieve the best results by keeping the following tips in mind

4 packages thick ramen noodles 2,2 lbs pork bones (e.g. pork leg bones) 1 onion, roughly chopped 6 cloves garlic, crushed 2 slices fresh ginger 2 tablespoons soy sauce 2 tablespoons sesame oil Salt and pepper (optional) 4 boiled eggs 4 slices roasted pork (e.g. Char Siu) 4 nori seaweed (seaweed) 4 tablespoons green onion, finely chopped Place the pork bones in a large pot and add enough water to cover them. Bring to a boil and continue to boil over high heat for about 10 minutes, skimming off the foam. Add the onion, garlic and fresh ginger to the pot. Reduce the heat and let it simmer on low heat for about 4-5 hours. During this time, check the water level and add as needed. Once the broth boils well, strain the broth and set it aside. Discard pork bones and other ingredients. Boil a pot of water and cook ramen noodles according to package directions. Drain the noodles and set aside. In a bowl, mix soy sauce and sesame oil. Before serving, heat the soup broth and season with salt and

Träipen is a Luxembourgish blood sausage made by combining minced pork, lungs, kidneys and tongues or other pork offal with pork blood, cabbage, onions and stale bread. The sausage mixture is then traditionally seasoned with salt, pepper and a special summer flavor called bounekräitchen in Luxembourg, which adds a unique flavor to this meat specialty. After the meat mixture is seasoned, it is stuffed into casings, formed into sausages and cooked. In Luxembourg, träipen is traditionally consumed in winter, when it is prepared, usually fried and accompanied by applesauce. ENJOY YOUR MEAL

4,4 lbs of fresh mussels 2 onions 4 cloves of garlic 2 bay leaves 1 glass of white wine 4 tablespoons of butter 1 bunch of fresh parsley Salt and pepper Wash the mussels thoroughly and clean their shells with a brush. Discard any that are open. Finely chop the onion and garlic. Chop the parsley. Melt the butter in a large pot. Add onion, garlic and bay leaf, sauté for a few minutes over medium heat. Add the mussels to the pot and stir. Add the white wine and cover the pot. Cook over high heat until the mussels open, about 3-4 minutes. Open the lid of the pot and discard the closed mussels. Add the chopped parsley and mix all the ingredients. Add salt and pepper and cook for a few more minutes. You can serve your Moules à la Marinière meal hot.

4 sausages (beef or pork) 4 hot dog buns 1/2 cup cream cheese, at room temperature 1/2 cup spring onion, finely chopped 1/4 cup jalapeno pepper, chopped or pickled 1/2 cup caramelized onion (optional) Mustard and ketchup (optional) Cook the sausages on a grill, stove top or in a pan over low heat. Make sure they are cooked through on the inside and lightly browned on the outside. In a large skillet or griddle, heat the hot dog buns so the inside of the buns are warm and lightly toasted. Spread an equal amount of cream cheese on the inside of the bread. Place hot sausages on top of cream cheese. Add scallions, jalapeno peppers and optionally caramelized onions on top of the sausages. Optionally, you can serve with sauces such as mustard and ketchup. Serve Seattle Dogs hot. ENJOY YOUR MEAL  

500 g (1,1 LBS) potatoes, boiled and mashed 200 g (0,44 LBS) white cheese, grated 1 egg 2 tablespoons of flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup breadcrumbs 2 spoonful butter 2 tablespoons of granulated sugar Cinnamon, for garnish Mix mashed potatoes, grated cheese, egg, flour, salt and pepper in a bowl. Knead the dough and divide the resulting dough into two. Shape each piece of dough into a flat ravioli. Cut the dough using a sharp knife or ravioli cutter to about 0,39 inc. thick. Add the dumplings to the boiling water and cook for about 3-5 minutes until the dumplings float to the surface. Remove the cooked manti from the water with a colander and coat them in breadcrumbs. Melt the butter and mix it with sugar. Dip the breadcrumbed manti into the butter mixture. Garnish with cinnamon and serve hot. ENJOY YOUR MEAL

2 cl green Chartreuse 3 cl bacardi Prepare this mixture in a glass. Transfer the ingredients to a glass with ice, stir gently and serve. ENJOY YOUR MEAL

Cynar is an alcoholic liqueur that was launched in Italy in 1952 by Italian entrepreneur Angelo Dalle Molle. Cynar is produced specifically based on extracts of artichoke (Cynara scolymus), which is why it takes its name from this plant. Features: Ingredients: Cynar is produced with a range of herbs and plants as well as artichoke extracts. The full ingredient list is kept secret. Alcohol Content: Cynar has a relatively low alcohol content of 16.5% in its original version, but there are also versions with higher alcohol content on the market. Taste Profile: It carries the distinctive bitter taste of artichoke, but also contains sweet and herbaceous notes, giving it a complex and balanced profile. Appearance: Cynar is a dark amber, slightly cloudy liquid. Use of: As an aperitif: Cynar is generally consumed as an aperitif, that is, before meals, as an appetizer. In cocktails: Cynar is an ingredient used in many cocktails. It adds depth and complexity to other alcohols, especially when

Chintextle is a spice mixture or paste native to the Oaxaca region of Mexico. Here is some information about this traditional Mexican dish: Features and Preparation Features: Origin: Chintextle is native to the Oaxaca region of Mexico, particularly where it is a local specialty in the Mixteca Baja region. Main Ingredients: This spicy paste is usually made from local ingredients such as pasilla or chilhuacle chiles, cornmeal, garlic, salt, and sometimes hoja santa leaves. Usage: Chintextle is often used to flavor meat dishes, especially chicken and pork dishes. It can also be used as an ingredient in salsas and soups. Preparation: Peppers: First, selected peppers are dried and ground into powder. Mixing Ingredients: Next, the powdered chilies are mixed with other ingredients (garlic, salt, etc.), adding some water to form a paste. Cooking: This paste is often used as a seasoning or sauce in dishes. You can marinate meat with this paste and then cook it, or use it as a flavoring in a so

For Gel: Agar-agar (Kanten) powder: 0,0088 lbs Water: 500ml Sugar: 100 g Other Components: Anko (sweet red bean paste): 0,44 lbs Kuromitsu (dark sugar syrup): 100 ml Fresh fruit (example: kiwi, strawberry, tangerine): 1-2 each Green tea ice cream: 4 small balls (Optional) Mochi or shiratama dango: 4 pieces HOW TO MAKE ANMITSU Gel: Boil 500 ml of water in a saucepan and add the agar-agar powder. Make sure the agar-agar dissolves completely by stirring constantly. Add the sugar and boil, stirring, until dissolved. Pour this mixture into a bowl and let it cool to room temperature. Then leave it in the refrigerator until it gels (about 1-2 hours). Anko: If you are using ready-made anko, just place it in a bowl and it is ready to use. Kuromitsu: Kuromitsu can be purchased ready-made or prepared using dark colored sugar and water. Boil the mixture until it becomes a thick syrup. Fruit and Other Ingredients: Wash the fruits and slice them. If you are preparing mochi or shiratama dango, prepar

For dough: Flour: 1,1 lbs Butter: 0,33 lbs (at room temperature) Milk: 200 ml Sugar: 0,11 lbs (if you are going to make a sweet version) Salt: 1 teaspoon (if making a salty version) Yeast: 1 packet  For the Apple Filling: Apple: 2 pieces (grated) Cinnamon: 1 teaspoon Sugar: 0,22 lbs For Ground Beff Filling: Ground Beef: 0,66 lbs Onion: 1 piece (chopped) Salt: 1 teaspoon Black pepper: ½ teaspoon Chili powder: ½ teaspoon (optional) Preparing the Dough: Mix the ingredients for the dough in a mixing bowl. Knead the dough and wait about 1-1.5 hours for it to ferment. Filling Preparation: Apple Filling: Place grated apples in a bowl, add sugar and cinnamon and mix. Ground Beef Filling: Fry the chopped onion in a pan, then add the minced meat and season with salt, black pepper and chili peppers. Cooking: Divide the fermented dough into four equal parts. Roll out each piece into an oval shape, it should be about 0,38 inc thick. Place the filling (apple or ground beef) on one half of each dough

Seaweed (Nori) – 4 pieces White Rice (sushi type rice preferred) – 2 cups Sushizushi Vinegar – 4 tablespoons (or to taste) Beef (cut into thin strips) – 0,44 lbs Carrots – 2 pieces (julienne cut) Spinach – 0,44 lbs (boiled and squeezed) Danmuji (radish preservation) – 0,22 lbs  (cut into strips) Eggs – 4 (make an omelette and cut into thin strips) Soy Sauce – for serving Sesame Oil – 2 tablespoons (to add to rice) Salt – to taste Rice Preparation: Wash the rice and cook it with 2.5 cups of water for 2 cups of rice. Once the rice is cooked, add sushizushi vinegar, sesame oil and a little salt and stir. Preparation of Stuffing Ingredients: Marinate the beef with some soy sauce and sugar and then fry it. Cut the carrots into julienne and sauté them in a little oil. Boil the spinach, squeeze it and mix it with some salt and sesame oil. Beat the eggs, make a thin omelet and cut into strips. Kimbap Wrap: Spread a seaweed leaf on a sushi mat or clean counter. Spread some rice on top, so tha

4.5 cl. Chinese half a teaspoon of powdered sugar 2 dash curacao half a teaspoon of powdered sugar juice of half a lemon 2 dash orange liqueur Fill the shaker halfway with ice. Add Gin, lemon juice, powdered sugar and grenadine (pomegranate syrup). Shake well and strain into an Old Fashioned glass with ice chips. Add soda on top and garnish with seasonal fruits and fresh mint leaves and serve. ENJOY YOUR MEAL

Hot Sausage 0,22 lbs Tomato Puree Fresh thyme 1,1 lbs Flour 0,011 lbs  Instant Yeast 0,022 lbs Sugar 0,011 lbs Salt 20 ml Olive Oil 5 Mushrooms 1 Piece Green Pepper mozzarella 200 ml of warm water Take the flour in a deep bowl. Add sugar, salt, yeast and olive oil. Slowly add warm water and knead. Get 0,22 lbs  meringues and let them rest for 1 hour. Open the meringues with the help of rolling pin. Add tomato sauce, thyme, sausage, pepper and mozzarella to 1/2 of the dough. Fold the mussel-shaped dough in 2. Bake in the oven at 358 degrees for 10 minutes. ENJOY YOUR MEAL

1 Cup of Tahini 1 Cup of Molasses 4 Cups of Milk 4 Tablespoons of Wheat Starch Banana 1 Tea Cup of Crushed Hazelnuts Bake the Puff Pastry according to the baking instructions on the package. Cut the puff pastry out of the oven into small pieces. Place it at the bottom of the jar. Cook by mixing tahini, molasses, milk, wheat starch. Wait until it cools down. When it cools down, place the sliced bananas on the edges of the jar. Then pour the custard. Pour a layer of cracked hazelnuts in between and top it off with pudding again and top with puff pastry crumbs. Serve cold. ENJOY YOUR MEAL

Sausage 0,22 LBS Halloumi 0,22 LBS Cherry Tomatoes 0,044 LBS Butter 0,0066 LBS Thyme 2 eggs Finely chop the halloumi cheese. Chop the sausages into half slices. Cut the cherry tomatoes in half and place in an earthenware casserole. Add butter pieces on it. Add the spices and bake in the oven at 358 degrees for 10 minutes. As soon as it comes out of the oven, crack the egg on it and mix well. (The eggs will cook at the temperature of the casserole.) ENJOY YOUR MEAL

Smoked Turkey Pita 5-6 Black Olives 1/2 Purple Onion 5-6 Leaf Curly Lettuce 4 Cherry Tomatoes 1 Piece Lemon 0,11 lbs Feta Cheese 2 Tablespoons of Olive Oil Salt Black pepper Chop the pita left the day before into small cubes. Drizzle with olive oil and salt and place on the baking tray. Bake in the oven at 358 degrees for 7 minutes. Chop the onion julienne. Divide the lettuce randomly with your hands. Cut the cherry tomatoes in half. Remove the pits of the black olives. Chop the smoked turkey and cheese into cubes. Mix all the ingredients in a deep salad bowl. Mix with olive oil, lemon juice and salt.

For the dough: 1,1 lbs of flour 0,055 lbs of fresh yeast 1 teaspoon of granulated sugar 1 teaspoon of salt 0,132 lbs of melted butter 2 large eggs 200 ml milk Oil for frying For the cream filling: 500 ml of milk 4 egg yolks 1 cup of granulated sugar 0,11 lbs of corn starch 1 teaspoon vanilla For the top: Granulated sugar First of all, take the flour for the dough in a large bowl and make a hole. Mix the fresh yeast with a little warm milk and pour it into the middle of the flour. Then add the sugar and salt and start mixing the ingredients slowly. Add the softened butter, eggs and remaining milk. Knead the dough well. Cover and leave for 1-2 hours to ferment. For the cream filling; Take the milk in a saucepan and turn off the heat when it boils. Add the egg yolks, sugar, cornstarch and vanilla in a deep bowl and whisk. Add the mixture after the boiling milk has warmed up and cook, stirring, until it thickens again on the stove. Then set aside to cool. Roll out the dough to 0,39 inc thi

4 cl gin 3 cl bols blue sprites 1 drop of grenadine Transfer the ingredients to the glass one by one, add ice and at the last drop 1 drop of grenadine and serve. ENJOY YOUR MEAL

1 cl rum 2 cl mint liqueur 2cl tequila  Mix the ingredients lightly with ice and serve. ENJOY YOUR MEAL