INTERNATIONAL FOODS

  ½ avocado 0,044 lbs cucumber (seedless) 1 tablespoon of mayonnaise 0,10 lbs roast beef slices   ½ nori leaf 1 red and 1 yellow date tomato some cress For the omelet: 1 fresh egg 2 pinches of sugar 1 pinch of salt some vegetable oil For the horseradish cream: 1 teaspoon horseradish (glass jar) 1 tablespoon of cream cheese   2 tablespoons   Honey Teriyaki BBQ Sauce   for cake/bread baking tin, approx. 5,9x3,14x1,96 inc For an omelet, mix eggs, sugar and salt well. Grease the non-stick pan with a paper towel moistened with oil. The egg mixture is poured into a cold pan and cooked over medium heat (so that it does not burn) until it is cooked and solidified. The omelet is crushed into small pieces with a potato masher. Avocados and cucumbers are cut into small cubes and mixed with mayonnaise. The roast beef is cut into pieces. For horseradish cream, horseradish and cream cheese are mixed well and poured into a small cream bag. To finish, stretch

2 cuttlefish Potato starch or cornstarch for flouring oil for frying For the sweet sauce: 1,69 oz soy sauce 1,69 oz white wine (fine) 3,38 oz Kombu Dashi or fish bouillon 1 teaspoon of sugar Cuttlefishes are peeled and cleaned. It is cut into rings of 0,31 inc. The rings and tentacles are dipped in starch and fried at 338 degress. soy sauce is boiled in a saucepan. Starch is mixed with white wine, bouillon and sugar and added. Boil one more minute. Serve garnished with fried parsley.  

1 green onion 0,26 lb spinach 0,33 oz of vegetable oil 0,044 lb butter some black pepper 4 tablespoons of soy sauce 1/2 Shichimi (7 spice powder) or Chili pepper 12 scallops some red pepper Green onions are cut into very thin rings, washed with cold water and dried. Spinach is cleaned and coarsely chopped. It is lightly sautéed in a pan, butter is added and black pepper is added. Soy sauce is mixed in a bowl with Shichimi. Heat the oil in a pan, fry the scallops on both sides at medium heat. Remove the pan from the heat, add soy sauce and reheat. Scallops are turned inside out. Hot scallops are placed on the spinach, drizzled with a little sauce, and garnished with spring onions and peppers. ENJOY YOUR MEAL  

1,65 lb boneless whole leg of lamb 3 tablespoons of oil salt, pepper For inside: 2 carrots 2 zucchini Sprinkle pepper and salt over the leg of lamb. Peel the carrots and zucchini and boil them in boiling water for 3 minutes. After cutting the vegetables lengthwise, place them on the leg of lamb. After closing the edges of the leg inwards, wrap it in the form of a roll. Tie the roll by wrapping it with a string. Heat the oil in a pan. Wrap all sides of the bud by turning it. Put the leg in the oven tray. Add the chopped onion, carrot and pepper. Bake in the oven at 320 degrees for 45 minutes. Serve the leg of lamb with stuffed rice or baked potatoes. ENJOY YOUR MEAL  

0,86 lb peanut butter, 2 eggs, 2 to 4 teaspoons of Stevia sweetener. Preheat the oven to 347 degrees. In a bowl, mix the peanut butter, eggs and Stevia sweetener. Form the dough into small balls (about 10 g) and place on a baking sheet lined with a piece of parchment paper, flatten each and bake for 13-15 minutes. Store in an airtight container in the refrigerator. ENJOY YOUR MEAL  

beef ribs - 4 pieces red wine – 23,66 oz beef bouillon – 23,66 oz onions - 3 pcs. carrots - 3 pcs. rosemary - 1 tablespoon bay leaf - 4 pcs. salt black pepper We salt and pepper the ribs and lightly fry them in a pan. When ready, we sauté carrots, bay leaves, rosemary and onion in the same pan. In a preheated 320 degrees oven we put the beef ribs, cover with boiled vegetables and pour the wine and broth over it. We cover the tray with a lid or foil and bake for 2 hours. Shortly before removing the tray from the oven, we remove the lid or foil for 10 minutes so that a crispy crust forms on the ribs. We serve the oven ribs with a fresh salad or mashed potatoes. ENJOY YOUR MEAL  

3 sheets of phyllo 1 pack of cottage cheese 1/2 liter. milk 2 eggs 2 tablespoons of oil Place 1 and a half phyllo by tearing a pyrex (the square ones fit the size). The dough will be shredded. Grate the cheese on top. Place the remaining phyllo on top of them by breaking up. Mix 2 eggs, half a liter of milk and 3 tablespoons of oil in a bowl and pour evenly over the phyllo. Leave it in the refrigerator for 1-2 hours. Bake in the oven at 392 degrees for about 45 minutes, until the phyllo swells well and the top is browned. Serve hot. ENJOY YOUR MEAL