INTERNATIONAL FOODS

  500 grams (1/2 lbs) Brussels sprouts 200 ml heavy cream 1 small glass (tea glass) of milk 1 tablespoon butter 1.5 tablespoons flour 1 cup grated kashar (kasar) cheese or cheddar cheese 1 teaspoon salt Half a teaspoon of black pepper Half a teaspoon of grated nutmeg First, remove the tough outer leaves of the Brussels sprouts and trim the ends of the stalks. Wash the sprouts and cut them in half. Boil the Brussels sprouts in salted water for about 10 minutes, then drain. For the creamy sauce, melt the butter in a saucepan. Add the flour and sauté for 1–2 minutes. Gradually add the milk and heavy cream while stirring constantly. Add the salt, black pepper, and grated nutmeg, and cook until the sauce thickens. Place the boiled Brussels sprouts into a baking dish. Pour the prepared creamy sauce evenly over them. Sprinkle the grated kashar or cheddar cheese over the top. Bake in a preheated oven at 200°C (392°F) for about 20 minutes, or until the top is golden brown and the cheese has...

  4 tablespoons olive oil 2 large onions 1 tablespoon balsamic vinegar 1 teaspoon granulated sugar 1 teaspoon salt 500 grams (1/2 LBS) chicken breast or chicken thighs (boneless) Black pepper Thyme or rosemary First, slice the onions into half-moons (thin strips). Heat the olive oil in a large pan and add the sliced ​​onions. Sauté the onions for about 5–7 minutes until they soften. Then, reduce the heat. Add the balsamic vinegar, granulated sugar, and salt. Cook the onions for about 15–20 minutes, until they turn a deep color and become caramelized. In a separate bowl, toss the chicken with some olive oil, black pepper, and either thyme or rosemary. Spread half of the caramelized onions across the bottom of a greased baking dish. Place the chicken pieces on top of the onions. Distribute the remaining caramelized onions over the chicken. Bake in a preheated oven at 200°C (392°F) for about 25–30 minutes, or until the tops are nicely browned. Adjust the cooking time as needed, depend...