INTERNATIONAL FOODS

  Pork 35 oz  Mushrooms 2-3 Carrots 2 Pepper 1 Onion 1 Garlic 1 Oil Rosemary Salt & pepper Steak condiments First take the carrots and cut them into large pieces and them place them in a small bowl. After that take pepper and dice it in large pieces, then place in another bowl. Next cut a few mushrooms and place in a bowl. Now peel and cut an onion then place in a bowl. After cut a garlic in large pieces. Now finely chop the pork length and width, forming cubes so that the vegetables can be placed between them.   Before adding the mushrooms and the veggies, add salt & pepper and oil and then rub well. Now put the pork chop in an oven dish and sprinkle the veggies through the steak. In the end add rosemary sticks, steak condiments and a few more drops of oil. Cover it with aluminium foil and leave it in the oven for 30 minutes at 356 F . ENJOY YOUR MEAL

Mussels 3lb Butter White wine Lemon Parley Oregano Bay leaves First, rinse and scrum the mussels under cold water. (remove the beards) Now, in a preheated frying pan add 2 cubes of butter. Next add 1 chopped onion, dice garlic and stir well. After couple of minutes add dry white wine and stir. Add oregano, bay leaves and stir. (let it simmer for 5 minutes then add salt, pepper and stir well) Now add the fresh mussels and increase heat to high.   Next add 1 cube of butter. (let it simmer for couple of minutes then add lemon juice, then stir well) Pour the gravy obtained from mussels in a bowl with sour cream and mix well. And now pour it back on the steaming mussels. Add parsley and keep stiring.

Chicken Breast Onion Salt & pepper Sour cream Blue cheese Bread slices Garlic Olive oil Tomatoes cherries 4 First, slice an onion and add them in a clean pan. Now cut the chicken breasts cubes and then add to the same pan with onions slices. Next season the chicken breast cubes with salt and pepper, then add the cubes to the pan.   Gorgonzola & sour cream sauce In a bowl or a pot, put the sour cream and the diced garlic, then stir well. Next, crush the gorgonzola cheese in pieces and add it to the bowl. Stir well! Start cooking! Now take the cooking pan with the chicken breast and the onion slices and add a few drops of olive oil. When the chicken breast turn golden brown add some water. Then add the blue cheese & sour cream mix and begin to stir. Next, cut a few bread slices and grill them. Now grill some mushrooms with cherry tomatoes. ENJOY YOUR MEAL

  Bread slices 6-8 Peppers 2 Avocado 2 Lime 1 Vinegar Olive oil Salt & pepper Paprika powder First, toast a few slices of bread in a grill pan. Now boil water in a large saucepan and add vinegar & salt. Next crack in the eggs and let them cook for about 2-3 minutes. After that take out the eggs from the boling water and place them in an iced water bowl. Now, cut an avocado into small cubes and then add them in a blender. Add salt, oil and lime juice Dice the peppers and add to a bowl Add salt & pepper, olive oil & stir with a spoon And now, place 2 slices of toast on dish On top add avocado paste and even the surface with a spoon Add the diced peppers and 2 poached eggs.

  Duck Breast Sweet Potatoes   3 Figs Red Wine Butter Sour Cream Onion Garlic Cherry Tomatoes Coriander Peppercorns Salt & Pepper Olive oil Balsamic Vinaigrette Wrap 3 sweet potatoes in an aluminium foil and put them in the oven for 45 minutes at 325 F. Remove the extra moisture from the duck breast with a paper towel Now, lightly notch the duck breast with a knife on the skin and then fry it without oil in a preheated oven. After it leaves its fat, add fresh coriander and crushed garlic Drain the fat in a small bowl and save it for later and let the duck breast roast 1 minute on each side Grind Peppercorns with mojar and pestle On the skinless side put the mosaic pepper with a little salt Place the duck breast in the oven with the coriander and the garlic for 10 minutes at 356F / 180C Slices a few figs and few garlic cloves Now slice an onion Add a tablespoon of butter and let it melt Then put the chopped onion and cook a little Add the sliced figs Then season with salt and pepper

5 cl melon juice 2 tsp cream 2cl vodka 1cl Cointreau  Shake the ingredients (except the cream) with ice, pour into a wide-mouth glass and serve. ENJOY YOUR MEAL

  2 8-10 ounce dough balls 6 ounces fontina, freshly grated 2 ounces fresh mozzarella (cubed) 3-4 ounces very thinly sliced prosciutto cotto 2 ounces pea greens Parm for shaving Olive oil Stretch dough ball to desired thickness and top with 3 ounces of the shredded fontina. Next, dot the pizza with 1 ounce of cubed fresh mozzarella and bake pizza at 550-600 F for 7-8 minutes. Once finished baking, allow to cool on a cooling rack for a minute or two. Cut pizza and top with a scattering of the thinly sliced prosciutto cotto, then fill in the blank spaces with the pea greens. Shave some Parmigiano Reggiano over your pizza and then drizzle with your favorite olive oil. ENJOY YOUR MEAL

Mushrooms Bacon (chopped) Blue cheese cubes Mozzarella Cheddar (shredded) Salt & pepper First, let’s clean the mushrooms with water and then remove the stem (stalk) of each mushroom. (the stalk/stem is also editable) Next, remove the underside of each mushroom with the help of a spoon. (as shown in our video) Now let’s start filling those mushrooms caps. First add salt & pepper and then 1 cube of blue cheese, chopped bacon and mozzarella. (do the same for the other mushroom caps)   Place the mushroom caps on a baking sheet and put them in the oven at 570 F  for about 25 minutes. After they are done, while they are still hot, add the shredded cheddar cheese. ENJOY YOUR MEAL

Bacon Cheese Red onion 1 Potatoes 3-4 Eggs 6 Garlic Butter White flour Milk Lime Mustard Ketchup Bread crumbs Corn flakes (optional) Salt & pepper First, cut and dice a few slices of bacon, then add them to a bowl. Next shred a few potatoes and then squeeze out the excess starch. Now take the cheese and shred it, then add it to a bowl. Cut an onion and chop it, smash 3-4 garlic cloves then add them to the bacon bowl. Next add oil and butter in a frying pan (let the butter melt), then add the diced onion and bacon. (often stir) In the same pan you fried the bacon & onion, add white flour, salt & pepper and milk. (mix until thickened) Now add the bacon & onion and the shredded potatoes. (mix until thickened) Next add the composition in a large bowl or recipient and leave aside for 15 minutes to cool. In a blender add lime juice, oil, 2 eggs, salt & pepper and 1 tsp of mustard. Mix with ketchup to create the best calypso sauce. Let’s get back to our c

Mozzarella Cheddar Eggs 5 Semolina Oregano Pepper Flour Bread crumbs Cooking oil First, in a large bown add 2 cups of shredded mozzarella and 1 cup of cheddar. Next add 2 eggs, semolina and oregano and start mixing well. Add pepper and mix a little more. Beat 3 eggs with a fork and then add salt. Now, using a spoon take some cheese mixture and turn it into a small round ball. The balls are given in flour, beaten eggs and after that through the bread crumbs. Repeat the process. Now fry the double cheese balls cooking oil. After they’re done take the cheese balls out on a paper towel to drain the oil. Goes best with spicy tomatoes sauce! ENJOY YOUR MEAL

  Pastry dough Egg   1 Apples   2 Peaches   2 Flour Cinnamon powder Brown sugar First, take the apples, remove the core and cut them in slices. Take the peaches and do as you did with the apples. Now put them in the microwave for 2 minutes to soften. Mix cinnamon and brown sugar. (we’ll use it later when  making the Rose Tart) Prepare the pastry dough Start by adding a thin layer of flour in order for the pastry to not stick. Now roll out the dough with a rolling pin and cut strips of dough  Making the Rose Tart Take 1 strip of dough, sprinkle some cinnamon and brown sugar mix. Next add the apple and peach slices and cover with the remaining part of the dough. Wisk an egg and brush the   p astry dough   with it. Add a little more cinnamon and brown sugar mix, then starting from one edge, roll the dough in the form of a rose. Do the same for the next dough strip. When you’re done arranging the rose tart, brush the edges with wisked egg and sprinkle more cinnamon and brown sugar mix. Coo

4 cl orange juice 2 cl cherry juice 2 cl champagne 1 cl malibu Transfer our ingredients into a stemmed champagne glass and serve. ENJOY YOUR MEAL  

8 lamb chops (2 chops per person) 1/4 cup olive oil (extra for sauce) 2 tablespoons mustard 2 tablespoons lemon juice 4 cloves of garlic, finely chopped 1 tablespoon fresh marjoram, chopped 1 tablespoon fresh mint, chopped 1 tablespoon fresh thyme, chopped Salt and freshly ground black pepper, to taste Sauce to Serve on the Side: 2 tablespoons of olive oil 1 tablespoon lemon juice 1 teaspoon mustard In a large bowl, prepare a marinade with olive oil, mustard, lemon juice, garlic, marjoram, mint and thyme. Place the lamb chops in this marinade, covering both sides with the marinade. Marinate the chops in the refrigerator for at least 1 hour, turning occasionally. Remove the chops from the refrigerator and let them sit for 20 minutes to come to room temperature. Set the grill or barbecue to high heat. Place the chops on the grill and cook for about 3-4 minutes on each side, or depending on your desired level of doneness. Remove the chops from the grill and sprinkle with salt. For the sau

2 dashes Worcestershire sauce 1 cl of cognac  salt 3 cl tequila 6-7 cl tomato juice 1 cl lemon juice Prepare this mixture by stirring it in a glass. ENJOY YOUR MEAL  

Pemmican is a traditional food made and consumed by Canada's indigenous peoples for centuries. This unique dish is prepared by drying and grinding meat and then mixing it with animal fat. Sometimes wild berries are also added to this mixture, which adds a sweet touch to pemmican. The history of Pemmican dates back to the hunter-gatherer lifestyles of the indigenous peoples of North America. These people invented pemmican to make the most of the animals they hunted without wasting them and to preserve them for a long time. This food served as a critical source of energy, especially during winter months or when prey was scarce. Culturally, pemmican is not only a food item for indigenous communities, but also a symbol of survival, sustainability, and living in harmony with nature. Pemmican was also adopted by European explorers and traders who played a role in the discovery and settlement of North America. Thanks to its high energy content, easy portability and long shelf life, this d

Wenchang chicken: 1 piece (about 3,3 lbs) Fresh ginger: 1 piece (about 1,96 inc. long) Green onion: 3-4 branches Salt: 2 tablespoons Water: Sufficient amount Sesame oil: 2 tablespoons Wash the chicken thoroughly and clean its feathers. Rub the inside and outside of the chicken with salt. Let it sit for about 30 minutes. Slice the ginger and cut the green onion in half. Fill a large pot with water and when it starts to boil, add salt, ginger slices and green onions. Add the chicken to the pot and cook over medium heat for about 40-50 minutes. Once the chicken is fully cooked, remove it from the pot. Cool the chicken quickly by submerging it in cold water. This will help make the meat firmer and more tender. Cut the chicken into pieces and place on a plate. Drizzle some sesame oil on top. ENJOY YOUR MEAL  

Phall is known to many people as the spiciest dish in British Indian cuisine. However, in fact, this unique dish is quite different from traditional Indian dishes and has become popular in England, especially in Birmingham. Phall has its origins in the British love of Indian food, but the dish has no analogues in India. The British took their interest in Indian food one step further and developed a more spicy and hot dish to suit their own tastes. In this context, Phall emerges as a unique fusion of British and Indian culinary cultures. Culturally, Phall is a reflection of the British love of curry culture. There are curry houses all over the country, and these restaurants usually serve Phall as the spiciest dish. So much so that many restaurants and pubs challenge customers to try Phall, and these challenges have become a popular activity. Phall's unique feature is definitely its bitterness. It is usually prepared with a combination of scorpion pepper, ghost pepper, and other supe

Chicken or rabbit meat: 1 kg (cut into pieces) Chicken or rabbit blood: 200 ml (depending on the type of meat) Rice: 200 g Onion: 2 pieces (finely chopped) Garlic: 3 cloves (crushed) Olive oil: 4 tablespoons White wine: 200 ml Vinegar: 50 ml Bay leaves: 2 pieces Black pepper: 1 teaspoon Salt: According to sweetness Water: 600ml Heat the olive oil in a large pot over medium heat. Add onion and garlic, fry until pink. Add the chicken or rabbit pieces and fry until the meat turns golden on all sides. Add the white wine and wait a few minutes for the alcohol to evaporate. Add rice, water, vinegar, bay leaf, salt and pepper. Mix and cover the pot. After the dish is cooked over low heat for 20 minutes, add chicken or rabbit blood. At this stage, it is important to constantly stir the food so that the blood does not clot and is evenly distributed throughout the dish. Cover the dish and cook for another 10-15 minutes. After all the ingredients are mixed well and the rice is cooked, remove it f

Chicken (cut into pieces): 1,1 lbs Large onion: 1 piece (chopped) Garlic: 3-4 cloves (crushed) Red pepper: 1 piece (chopped) Tomato paste: 2 tablespoons Large size tomatoes: 2 pieces (chopped) Potatoes: 2 pieces (diced) Carrot: 1 piece (thinly sliced) Peas: 0,22 lbs Water: 2 cups Soy sauce: 2 tablespoons Salt: 1 teaspoon (or to your taste) Black pepper: 1 teaspoon Cooking oil: 2 tablespoons Bay leaves: 2 pieces (optional) Heat cooking oil in a large pot over medium heat. Add chopped onion and crushed garlic, fry until pink. Add the chicken pieces and fry until golden on all sides. Add tomatoes, red pepper and tomato paste. Mix all the ingredients and fry for another 2-3 minutes. Add soy sauce, salt, pepper and bay leaf. Then add water and mix. Add potatoes, carrots and peas to the pot. Cover the pot and cook the dish over medium heat for 20-25 minutes until the vegetables soften. Once the vegetables are soft and the chicken is fully cooked, remove it from the heat. ENJOY YOUR MEAL

1,76 lbs Ogyeopsal (pork belly meat, with skin) Salt and pepper Sesame oil (optional) Gochujang (Korean chili paste) fresh lettuce leaves garlic slices onion slices Kimchi Marinate the Ogyeopsal slices with salt and pepper. Cook the meat on a special stone or metal grill. Cook the meat on both sides until golden brown. Wrap the cooked meat in fresh lettuce leaves. Serve with garlic, onion and kimchi. Prepare a sauce with sesame oil and gochujang and serve with the meat. This recipe is a simple Ogyeopsal recipe you might find at a traditional Korean restaurant. However, there are many variations and versions enriched with additional ingredients. In particular, the sauces and spices used to marinate the meat may vary. This gives you a basic starter, but you can customize Ogyeopsal to your own taste. ENJOY YOUR MEAL

1,1 lbs beef (diced) 4 medium potatoes (peeled and chopped) 1 large onion (finely chopped) 3 cloves of garlic (crushed) 2 tablespoons aji panca (Peruvian red pepper paste) 2 tablespoons tomato paste 2 tablespoons oil (preferably corn oil) 1 cup broth or water 1/2 cup fresh peas (optional) 1/2 cup carrots (thinly sliced, optional) Salt and pepper (optional) 1 leaf of laurel 1/2 teaspoon cumin 2 tablespoons chopped fresh mint or coriander 1/2 cup chopped black olives (optional) Heat the oil in a large pot. Add the onion and fry until it turns golden. Add garlic, aji panca and tomato paste. Fry for a few minutes. Add the diced meat and fry until it turns brown on all sides. Add broth or water and then add chopped potatoes, carrots and peas. Add salt, pepper, bay leaf and cumin. Mix. Cover the pot and cook over low heat for about 30-40 minutes until the meat is tender. Add mint or coriander. Cook for another 5 minutes. Add chopped olives, if using, and stir. Remove from heat and serve hot.

1,1 lbs minced pork (medium fat) 0,22 lbs finely ground bacon or fatty sausage 1 small onion, grated 1/2 cup milk 1/4 cup flour 1 egg 1 teaspoon black pepper 1/2 teaspoon powdered ginger 1/4 teaspoon grated nutmeg 1 teaspoon of salt 1-2 tablespoons of butter (for baking) In a large bowl, mix ground pork, grated onion, bacon or sausage, milk, flour and egg thoroughly. Add the spices (black pepper, ginger, nutmeg and salt) and knead until all the ingredients are well mixed. Make round meatballs from the mixture. Their size may be the size of an average meatball or slightly larger. Melt the butter in a large pan over medium heat. Add the Medisterkaker meatballs to the pan and fry on both sides until golden and cooked through (about 4-5 minutes per side). Place the meatballs on a plate and drain excess oil. Serve the meatballs hot. Traditionally, these dumplings are served with surkål (sour cabbage) and boiled potatoes. Many people in Norway add fried onions, cranberry sauce, or fried baco

2,2 lbs beef (a boneless piece such as brisket or entrecôte is preferred) 3 tablespoons of rock salt 2 tablespoons brown sugar 1 tablespoon black pepper 1 tablespoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 bay leaves, chopped 3 tablespoons of vinegar Mix all the spices, salt, sugar and vinegar in a large bowl. Rub the beef thoroughly with this mixture and coat it with spices to cover all sides. Cover the meat with plastic wrap and marinate in the refrigerator for at least 5 days (preferably a week). Every day, turn the meat and rub it again with the spices. When it is time to cook, remove the meat from the spice mixture and rinse with warm water. Then put the meat in a pot and fill it with water. Add enough water to completely cover the meat. After the meat boils, reduce the heat and cook on low heat for 2-3 hours or until the meat is tender. After the meat is cooked, remove it from the pot and let it cool. Slice and serve hot or col

1 medium Savoy sprout 0,22 lbs pork belly fat 0,55 lbs minced meat 0,22 lbs bacon, chopped 2 medium onions, chopped 2 carrots, chopped 2 eggs 500 ml broth 2 tablespoons chopped dill 2 tablespoons chopped basil 2 tablespoons chopped parsley Salt and pepper, to taste To boil the cabbage leaves, boil water in a pot. Boil the cabbage leaves for 2-3 minutes, then remove them from the water and let them cool. Melt the pork belly fat in a pan. Add onion, carrots and bacon and saute until pink. Mix ground meat, eggs, dill, basil, parsley, salt and pepper in a large bowl. Add the sautéed ingredients and mix well. Put the meat mixture on the cabbage leaves and wrap. Place the wrapped stuffed cabbage in a baking dish. Add the broth to the baking dish. Cover it with cabbage leaves. Bake in a preheated 358°F oven for 1 hour or until the cabbage becomes soft. Serve hot. Pour some of the broth over it and serve it with boiled carrots and onions as a garnish. ENJOY YOUR MEAL

8 large kale leaves 0,55 lbss of minced meat (pork or beef) 1/2 cup cooked rice 2 raw eggs 2 cloves of garlic, chopped 1 medium onion, finely chopped 1 bell pepper, chopped small 2 tablespoons tomato juice (or freshly squeezed tomatoes) Salt and freshly ground black pepper, to taste Sour cream (for serving) Boil water in a large pot and add salt. Boil the cabbage leaves for 2-3 minutes, then rinse with cold water and squeeze out excess water. Mix ground meat, cooked rice, raw eggs, chopped garlic, onion and pepper in a large bowl. Flavour with salt and blackpepper. Place an equal amount of stuffing mixture on each cabbage leaf. Wrap the leaves in a roll shape, fold the edges inward to keep the filling inside. Place the stuffed vegetables in a large pot or casserole. Pour tomato juice over it and cover the stuffed vegetables. Boil the stuffed grapes. Then cook over low heat for about 30-40 minutes or until the cabbage rolls become soft. When serving, add a spoonful of sour cream to each

4 chicken legs or breasts (with bones and skin) 2 tablespoons butter or oil 1 large onion, finely chopped 3 tablespoons sweet powdered paprika (Hungarian type is preferred) 1 teaspoon of salt 1/4 teaspoon black pepper 2 cloves of garlic, finely chopped 1 cup chicken broth 1 cup cream or yoghurt 2 tablespoons tomato puree or 1 medium tomato, grated 1 tablespoon flour (optional, to thicken the sauce) Fresh parsley, chopped (to garnish) Melt the butter in a large skillet or saucepan. Season the chicken pieces with salt and pepper and fry on both sides. Fry on both sides for 4-5 minutes until golden brown. Then take it from the chicken. Add finely chopped onion in the same pan and fry until it turns pink. Add garlic and fry for 1 more minute. Add the paprika powder and stir quickly, then add the tomato puree or grated tomato. Add chicken broth and mix. Return the chicken pieces to the pot. The chicken should be completely submerged in the sauce. Cook over low heat until the chicken is tend

  1 cup extra virgin olive oil (the best you can find) 2 cups all purpose flour 1 teaspoon kosher salt 1 teaspoon baking powder 1⁄4 teaspoon baking soda 1 1⁄2 cups granulated sugar plus 2 tablespoons for sprinkling 3 large eggs (room temp) 1 1⁄4 cup whole milk Preheat your oven to 375 and lightly butter and flour your cake pan. In a large bowl, whisk together flour, salt, baking powder and baking soda. In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes. Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar. Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake. When cake is finished baking, run a knife aro