INTERNATIONAL FOODS

Bauernomelett, or farmer's omelette, is a simple German dish that is usually served for breakfast and sometimes for lunch or dinner. It is made from a mixture of bacon, onions, potatoes, parsley, eggs and milk. Bacon, onions and potatoes are sautéed slowly and when the potatoes begin to brown, the egg and milk mixture is poured into the pan. Omelette cooked on high heat can be turned upside down and fried or doubled before serving. It is recommended to serve this hearty omelette with pickles. If desired, it can be enriched with grated Emmentaler cheese while cooking the omelette. ENJOY YOUR MEAL  

This type of fondue is essentially the same as Bourguignonne fondue, but the hot oil is replaced by simmering wine in which consumers dip pieces of meat, fish or vegetables. These ingredients are typically topped with tartar sauce, mustard or sauce Béarnaise before being consumed. There are two main versions of this fondue, one is usually made with red wine flavored with garlic, onions, fresh herbs, salt and pepper, while the white wine version is typically flavored with coriander, white pepper, chicken broth, pepper, and cinnamon. ENJOY YOUR MEAL  

1,1 lb of black beans 3 tablespoons of olive oil 0,44 lb of almonds inside 4 leeks 4 carrots 1,1 lb of jerusalem artichoke 8 cups boiling water salt, pepper Soak the beans overnight and drain the water the next day. Add enough water to cover it with two fingers, boil it for 10 minutes and drain the water. Add enough water to pass two fingers over it again and simmer until soft. Put the olive oil in a saucepan. Add the almonds and fry them. Clean the chopped leeks, carrots and peels, add the chopped Jerusalem artichoke and sauté for 5 minutes with very little stirring. Add the beans along with 8 cups of boiling water and water to it. Add the salt and pepper and cook until all the ingredients are well softened.  ENJOY YOUR MEAL  

2 bone-in ribeye (beef fillet), Olive oil, A pinch of fresh thyme a pinch of salt, A pinch of black pepper. Marinate the beef fillet with olive oil and spices and freezer for at least 5 hours. Grill each side of the meat for about 10 minutes, plus you can extend the cooking time if you like it well done. ENJOY YOUR MEAL  

FOR THE DOUGH 0,011 lb of wet yeast 2028 oz of water 2,2 lb of flour 1 tablespoon of salt FOR THE SAUCE 0,88 lb of grated tomatoes 1.5 teaspoons of salt 1 teaspoon of basil Half a cup of coffee with olive oil for top 0,52 lb of spicy beef salami 1,1 lb of mozzarella cheese Half a hot red pepper 1.5 Cups of Turkish coffee with olive oil Mix all the ingredients needed for the sauce in a bowl. For the dough, mix the yeast with water at room temperature. Add the flour. knead for 5 minutes and add salt. Continue kneading until you get an elastic and smooth dough. Cover with a damp cloth and leave to swell for 40 minutes. Divide the dough into 0,48 lb grams of meringues. Cover it and let it rest for 6-8 hours at room temperature until it doubles. roll out 1 piece of cloth with a diameter of 11,02 inc, occasionally flouring it and decanting it with your hands. Place it on a baking sheet and spread 1/4 of the sauce on it. Bake in a preheated to 542 degrees oven fo

  0,88 lb of broccoli 1 tablespoon of butter 2 tablespoons of flour 1 glass of water Milk Half a bunch of spring onions and parsley 2 eggs Salt, pepper, paprika For the carrot sauce: 2 carrots 2 tablespoons of olive oil 1 teaspoon granulated sugar 4 tablespoons of strained yogurt 2 cloves of garlic, salt For the SOUFFLE, melt the butter in a saucepan. Add the flour and stir fry with a wooden spoon until it turns yellow. Add milk to it and cook, stirring constantly, until it thickens. Remove from the stove and let it cool. Cut off the stems of the broccoli. Finely chop the flower parts after washing them in plenty of water. Finely chop the cleaned onion and parsley and add to the broccoli. Add the warm sauce and eggs to the broccoli and mix. Add salt, pepper and paprika. Divide this mixture into greased souffle cups. Bake in a preheated 392 degress oven for 35-40 minutes. For the carrot sauce, fry the grated carrot in olive oil for 5 minutes. Add granulated sug

1 egg, 3 tablespoons of grated red cabbage, 2 tablespoons of cheddar cheese, 1 tablespoon of almond powder, 1 teaspoon of greens, ½ teaspoon of your choice of spices, ½ teaspoon of baking powder, A pinch of salt. Put the grated red cabbage in a pan with olive oil on low heat. Add almond powder, baking powder, grated cheddar cheese and chopped greens to a bowl. Then break an egg and mix well. Finally ,  add the cooked red cabbage and mix again. Cook your crepe batter in a covered pan on low heat for about 5 minutes. After turning the pancake and cooking the other side, you can serve hot Keto Cabbage Pancakes with a few salad leaves. ENJOY YOUR MEAL