INTERNATIONAL FOODS

2 large celeriac roots (hollowed out into bowl shapes or cut into large cubes) 150 g boiled or roasted chestnuts (peeled, whole) 1 carrot (sliced ​​into rounds or half-moons) 1 shallot or 1 onion (finely chopped) 1/2 tea glass of extra virgin olive oil 1.5 cups freshly squeezed orange juice 1/2 cup hot water 1 teaspoon brown sugar or honey 1 teaspoon salt 1 egg yolk Juice of 1/2 a lemon 1 teaspoon flour or starch Fresh green celeriac leaves or finely chopped dill Peel the celeriac roots. Either hollow out the centers to create bowl shapes or cut them into large cubes. To prevent them from darkening, keep them in lemon water until you are ready to cook. Heat the extra virgin olive oil in a large pot. Add the chopped onion and carrot, and sauté for 4–5 minutes until softened. Remove the celeriac from the lemon water, drain, and add to the pot. Add the whole boiled chestnuts, sugar, and salt. Pour in the freshly squeezed orange juice and the hot water. Cover the pot and cook over low heat...

  Sweet Condensed Milk — this is what gives the batida its signature creamy texture and sweetness. There’s no substitute for it. If you skip it, you’re not making a batida! Cold Coffee — the stronger the coffee, the more pronounced the coffee flavor will be in your batida. Make it really, really strong — almost too strong to drink on its own! I usually make an extra-bold drip or French press coffee the night before and store it in the fridge so it’s ready to go the next day. Cachaça — the classic Brazilian sugarcane liquor gives the drink its distinct, smooth kick. But if you don’t have cachaça, vodka works, too! It’ll be just as creamy and delicious with a slightly different booze profile. Ice Cubes — for blending and serving, if desired. Blend it up . Add the condensed milk, strong coffee, cachaça, and ice cubes to a blender. Blend until smooth and creamy. Chill or Serve . Pour into a hermetically sealed bottle and refrigerate, or serve immediately. Garnish. (Optional but ...

Canned white beans - 500 g Large mushrooms - 3-4 pcs. Onion - 1 pc. Carrots - 1 pc. Garlic - 1 clove Olive oil - 1 tbsp. Corn flour - 3 tbsp. Parsley - a couple of sprigs Sea salt - to taste Pepper ch.m. - to taste Grate the carrots on a coarse grater. Cut the onion into small cubes. Fry onions, carrots and mushrooms in a small amount of vegetable oil. Add cornmeal. Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan. Drain the beans in a colander, rinse under running water. Put the frying, beans, chopped garlic clove and laurel in a saucepan at the same time. Cook for 10-15 minutes. Salt to taste and pepper. Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for 20 minutes. Before serving, fish out and discard the garlic. The simplest, but very tasty soup with beans and mushrooms is ready.  ENJOY YOUR MEAL

  Salmon chunks, 500g Miso , 1tbsp Light soy sauce , 2tbsp Sugar, 1tsp Cantonese rice wine , 5tbsp, or any Chinese cooking wine Minced ginger, 1tbsp Toasted sesame seeds, a nip Green onion, 1 stalk Prepare the ingredients – salmon cut to big chunks, I like to keep the skin on, pat dry with kitchen towel; in a mixing jar, put in miso, soy sauce, sugar and rice wine, mix well, and add half cup of water. Taste your miso paste before cooking, if it’s too salty, reduce the amount of soy sauce;  Heat 2-3tbsp of oil in hot skillet, in medium-high heat, put in the fish, skin side down firstly, pan-fry the fish till golden brown; 3. Pour in the seasoning mixture, lid on and braise for 1 to 2 minutes, flip the fish once; then reduce the sauce in high heat;    4. Served with steamed brown rice, place salmon and a tablespoon of sauce on top, sprinkle toasted sesame seeds and sliced green onion for garnishing. ENJOY YOUR MEAL

 60 ml fresh orange juice 7 ml orange liqueur 120–150 ml chilled sparkling wine Pour the orange juice and orange liqueur into a flute glass, then slowly top up with the sparkling wine. Your Mimosa cocktail is ready to serve. ENJOY YOUR MEAL

  3 lime wedges 22 ml elderflower cordial 5 dashes of aromatic bitters 44 ml aged rum 22 ml mezcal 15 ml ginger liqueur 44 ml blood orange juice Garnish: Blood orange slice Add the lime, elderflower cordial, and 3 dashes of bitters to a cocktail shaker and muddle well. Add the rum, mezcal, and blood orange juice to the shaker, along with some ice. Shake thoroughly, then strain into a chilled cocktail glass. Garnish with 2 additional dashes of bitters and a slice of blood orange to serve your "Dragon's Heart" cocktail. ENJOY YOUR MEAL

  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...

                     1 handful of arugula 1 handful of spinach 1 tomato Half a red bell pepper Half a cup of boiled chickpeas 2 tablespoons finely chopped red cabbage 2 whole walnuts 1 tablespoon extra virgin olive oil Juice of half a lemon 1 teaspoon sumac A pinch of black pepper Thoroughly wash the arugula and spinach, then chop them into large pieces. Add the tomato, red bell pepper, and red cabbage. Sprinkle the boiled chickpeas and coarsely broken walnuts over the salad. In a separate bowl, mix the olive oil, lemon juice, sumac, and black pepper. Drizzle the prepared dressing over the salad and toss everything together. Serve the salad immediately. ENJOY YOUR MEAL

2 medium sweet potatoes (cut in half lengthwise) 1 cup cooked black beans (or kidney beans) 1/2 cup cooked quinoa 1/2 cup corn 1 tablespoon nutritional yeast (for a cheesy flavor and protein) 2 tablespoons pumpkin seeds For the sauce: 2 tablespoons tahini 1 tablespoon lemon juice 2 tablespoons warm water 1/2 teaspoon cumin Salt Place the sweet potato halves on a baking tray with the cut sides facing up. Bake in an oven at 200°C for about 25–30 minutes, or until tender. In a bowl, mix the cooked black beans, quinoa, corn, nutritional yeast, and cumin. In a separate container, whisk together the tahini, lemon juice, salt, and warm water until the mixture reaches a smooth, pourable consistency. Using a fork, gently mash the centers of the baked sweet potatoes to create a hollow "bowl" shape. Generously fill them with the prepared bean and quinoa mixture. Drizzle the tahini sauce over the top, sprinkle with the roasted pumpkin seeds, and serve warm. ENJOY YOUR MEAL  

400 grams halloumi cheese 16 cherry tomatoes 16 button mushrooms 2 green bell peppers 16 bay leaves For the sauce: 1 tablespoon teriyaki sauce 1 tablespoon fresh mint leaves Cut the halloumi cheese into large cubes. Thread the halloumi, cherry tomatoes, and mushrooms onto bamboo or metal skewers. Alternate them with the bell peppers (cut into small squares) and the bay leaves. Mix the teriyaki sauce with the finely chopped fresh mint leaves; frequently brush this mixture onto the skewers while cooking them on a grill or barbecue. Remove from the grill once the mushrooms have softened. ENJOY YOUR MEAL

2.5 cups wheat flour 100 grams cold butter (cubed) 1/2 cup granulated sugar 1 egg 1 teaspoon baking powder A pinch of salt 1 cup sweet pumpkin puree (roasted and drained) 1/2 cup finely chopped roasted almonds 1/2 cup finely chopped walnuts 1/2 cup raisins (softened in warm water) 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves or grated nutmeg 2 tablespoons honey or brown sugar Powdered sugar or sliced ​​almonds Mix the honey (or brown sugar), chopped almonds, walnuts, drained raisins, cinnamon, and cloves into the smooth, roasted pumpkin puree. Set the mixture aside. In a deep bowl, rub the flour, cold butter, and sugar together with your fingertips until the mixture resembles coarse crumbs. Add the egg, baking powder, and salt, and knead until a soft, cohesive dough forms. Divide the dough into two equal pieces. Roll each piece out between two sheets of parchment paper into a disk or rectangle, approximately half a centimeter thick. Spread the prepared pumpkin and nut mixture ...

  45 ml dry gin 20 ml freshly squeezed lemon juice 1 teaspoon sugar 30 ml hot water Garnish: 1 cinnamon stick Add the gin, lemon juice, and sugar to a brandy glass. Add the hot water—either water that has been heated but not boiled, or boiled water that has cooled slightly—to the mixture and stir well. Garnish your Hot Gin Toddy cocktail with a cinnamon stick and serve. ENJOY YOUR MEAL 

35 ml Brandy or Cognac 25 ml Lemon Juice 20 ml Orange Liqueur 1 strip of orange peel Lemon slice Granulated sugar After combining the brandy/cognac, lemon juice, and orange liqueur in a shaker filled with ice and shaking well, your Sidecar cocktail is ready to be served in a cocktail glass with a rim coated in lemon juice and sugar. ENJOY YOUR MEAL

  1 zucchini 1 eggplant 1 red bell pepper  10 mushrooms 1 bunch arugula (preferably baby arugula) 8 tablespoons olive oil Zest of 1 lemon 1 teaspoon red pepper flakes 1 teaspoon salt and ground black pepper For the marinade: 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 dessert spoon salt 1 hot red chili pepper 3 tablespoons olive oil 1 tablespoon white wine vinegar Grated zest of 1 lemon For the salad dressing: 1 dessert spoon each of: red pepper flakes, black pepper, salt, mustard seeds, mustard, Juice of 1 lemon, 6 tablespoons olive oil 1/3 bunch dill  Slice the zucchini, eggplant, pepper, and mushrooms into 1.5 cm thick pieces. Soak the eggplant slices in salted water to prevent discoloration and remove any bitter juices. Marinate the prepared vegetables with 5 tablespoons olive oil, 1 tablespoon white wine vinegar, the zest of 1 lemon, 1 hot red chili pepper, and 1 teaspoon each of coriander, salt, and ground black pepper. While the vegetables are mar...

 4 tablespoons olive oil 1 onion 450 g ground meat 4 cloves garlic 1 heaping dessert spoon salt 1 dessert spoon dried oregano 1 dessert spoon black pepper 1/4 nutmeg 1 tablespoon tomato paste 2 packs tomato purée (400 ml total) 3 cups water (750 ml) 2 cups chicken stock (500 ml) 3 small bay leaves Half a bunch of basil (approx. 8–10 sprigs) • Heat 4 tablespoons of olive oil in a large, deep pan. Add the diced onion and the ground meat, and begin sautéing. Once the meat changes color, add the 4 cloves of crushed garlic and sauté over high heat for another minute. Add the salt, oregano, black pepper, and grated nutmeg, and continue sautéing. • Add the tomato paste and sauté for another 1–2 minutes along with the spices. • Once the meat has browned and the onion has become translucent, add the tomato purée, chicken stock, and boiling water. • Finely chop the basil and add it to the pan along with the bay leaves. Add one tablespoon each of vinegar and sugar to balance the flavor of the...

  1 kg zucchini Half a bunch of chopped parsley 3 eggs Half a bunch of chopped dill Grated white cheese Half a bunch of mint 1 cup flour Salt, black pepper Peel or scrape the zucchini, grate them, and squeeze out the excess water thoroughly. Next, add the chopped dill, parsley, and mint, as well as the grated white cheese, salt, and black pepper, to the grated zucchini. Then, add the eggs and mix everything together until well combined. Stir in the cup of flour to create a batter with a pourable consistency. Meanwhile, heat olive oil in a pan and fry the zucchini mixture by spooning portions into the hot oil. Finally, serve either hot or cold. ENJOY YOUR MEAL 

  6 dried ancho or guajillo chiles or a mixture (about 3 ounces) 3 tablespoons olive oil, divided 3 pounds beef stew meat, trimmed and cut into 1-inch cubes 1 large onion, chopped 2 garlic cloves, minced 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 2-2/3 cups water, divided 1 bottle (46 ounces) V8 juice 1 can (14-1/2 ounces) beef broth Sliced seeded jalapeno peppers, optional In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes. Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from heat. Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding wa...

  1/4   cup   lime juice, freshly squeezed 1   tablespoon   extra virgin olive oil   or more to taste 1   cup   of fresh mango, diced 1   cup   of cucumbers, diced 1   cup   of cherry tomatoes, diced 1/4   cup   of red onion, diced 1/4   cup   fresh cilantro leaves, roughly chopped salt and pepper to taste   Measure the the lime juice and the olive oil into a small bowl. Whisk to combine. Set aside. Add all chopped ingredients (mango, cucumber, cherry tomato, red onion and cilantro) to a medium bowl. Pour the dressing on top, then stir gently to combine. Give the salsa a taste. Season with salt and pepper to taste. Drizzle with more olive oil and serve. ENJOY YOUR MEAL

  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL