INTERNATIONAL FOODS

  4 eggs 250 grams of flour 250 grams of sugar (11/4 cups) 250 grams of milk 125 milliliters of sunflower oil 1 lemon, zest 2 sachets of soda or raising agent To start with the Coca Maria recipe, you must first turn on the oven at 170 ºC with heat up and down without a fan. Next, buy a 25x25 square mold and line with greaseproof or baking paper. Start the coca Maria by separating the whites from the yolks, add each one in a bowl. In the bowl of yolks add the sugar, beat with a whisk and mix these two ingredients very well. Pour in the oil and mix. Then add the milk and mix again. Also zest the peel of a lemon and incorporate. Pour in the flour and mix with the raising sachets. Then sift the flour and add to the mixture little by little, stirring well. Beat the egg whites until stiff with an electric whisk or by hand, they will be ready when the egg whites begin to form peaks. When the egg whites are ready, add little by little to the coca Maria dough with enve...

1.5 lbs baby potatoes (red, gold, or mix) , halved 16 carrots ,scrubbed but not peeled, halved lengthwise 1 small turnip , peeled and cut in sticks 1 stick butter 2 cups milk 2 cups heavy cream (or half and half, or milk) 12 oz green beans (or 6 oz green beans & 6 oz yellow beans), trimmed 1 lb green peas (fresh or frozen) 10 oz pearl onions (fresh or frozen) 1-2 cans tuna , packed in oil Add the new potatoes, carrots, and turnips to a large, heavy-bottomed pot along with butter. Heat over medium and stir to coat vegetables in butter. Pour on the milk and cream, then season with salt and pepper. Bring to a simmer, cover and cook gently for 20-25 minutes (until the potatoes are nearly tender). Do not boil or the milk will separate. Stir in the green beans, peas and pearl onions. Cover and cook 10 more minutes, or until vegetables reach desired consistency. Stir in tuna and let mixture rest, covered 30 minutes before serving. ENJOY YOUR MEAL

  For the cannelloni 250 g of egg pasta sheets 400 g of cow's milk ricotta 400 g of fresh   spinach   net of waste 1 egg 100 g of Parmigiano Reggiano plus more for sprinkling nutmeg salt pepper For the béchamel sauce 1 l of milk 100 g butter 100 g flour nutmeg salt Pepper Ricotta and spinach cannelloni  are a great classic of our cuisine, a rich and tasty  first course , one of the most loved. The recipe we propose is the traditional one of "cannelloni di magro" in the white version, that is, seasoned with only  béchamel and parmesan . In fact, there are those who also prepare them accompanied by a little light  tomato sauce  or  meat sauce , depending on taste and occasion. Fundamental, however, for the success of the dish, the freshly prepared  béchamel  and for a truly irresistible result the  homemade egg pasta sheets . Along with lasagna,  cannelloni  are among those baked pasta dishes that most comfort and make ...

Pork – about 800 g Onion – 3 heads Kvass – about 300 ml Black pepper – 9 peas Salt - 3 pinches Cut medium-fat pork into pieces, for example, as for goulash. Divide them into serving pots, add black peppercorns. Thinly chop the onion and cover the meat with it on top. Pour in the kvass, salt the onion. Close the pots with lids, or better - with foil, i.e. more airtight. Set the temperature to 150 degrees and simmer for about two hours. Half an hour before it is ready, I suggest replacing the lids or foil with dough, but this is not necessary.  As a result, you should get soft meat in a rich broth with an interesting taste. ENJOY YOUR MEAL

  bitter melon   1 dried wood ear   10g red chili pepper   1 egg   2 garlic   2 oyster sauce   1tbsp  (or vegetarian oyster sauce) light soy sauce   1tbsp cornstarch   1tsp 1. Prepare the ingredients - Soak dried wood ear in water for about 2 hours till it turns soft, change water several times; bitter melon seeded then cut into about 0.5cm thick slice; chili pepper seeded, and sliced into bite size; eggs whisked and seasoned with a nip of salt, scrambled; garlic sliced; prepare the cornstarch slurry with 1tsp of cornstarch, 1tbsp of oyster sauce and light soy sauce, and 1/2cup of water; 2. Blanching - bring a pot of water to boil and season with a pinch of salt, blanch bitter melon quickly, for about 1 minute till they turn bright green; blanch wood ear for at least 5 minutes; drained; 3. Stir-fry – heat 2tbsp of oil in hot wok, stir-fry the garlic till fragrant; transfer the bitter melon, wood ear and chili pepper in the wok, in high h...