INTERNATIONAL FOODS

  0,44 lb salmon fillet 3 tablespoons of olive oil ½ red onion 1 bay leaf ½ lemon half an onion 0,22 lb spinach 1 tablespoon of cream 1 bunch mixed greens 1 can of asparagus Sufficient amount of salt and pepper To marinate the salmon, first take 2 tablespoons of oil in a deep bowl. Then finely chop the red onion. Cut the lemon into 3-4 round pieces and mix them all into the oil with the bay leaf. Place the salmon fillet in the bowl and refrigerate for 1 hour. Wash the spinach and chop it coarsely. Finely chop the onion and cook it in a deep pan with the remaining oil until it turns pink. Add the spinach and leave the spinach juice, then add enough salt and pepper. Then add the cream. After the cream and spinach are well mixed, remove from the heat. Cook the loaf on a medium grill or in a slotted pan. Take the sauteed spinach on the serving plate and place the salmon on it. After placing 1 asparagus on the salmon, garnish with greens and serve. ENJOY YOUR MEAL

1,65 lb of beef 3 tablespoons of olive oil 1 small onion 1 tablespoon of white flour 2 carrots celery stalk Chopped 2 cloves of garlic 2 sprigs of fresh thyme 2 sprigs of fresh rosemary 2 tablespoons of tomato paste 2 bay leaves 12 small shallots, peeled 0,49 lb smoked beef 0,22 lb of mushrooms Salt and freshly ground black pepper First, pour some olive oil into a cast iron saucepan. Turn on the fire and cut our meat into square pieces, salt and pepper and cook both sides. The color should be caramelized. Finely cut the smoked beef along with the meat and sauté it. Chop 1 large onion into rings. .Chop the celery stalks. Add some olive oil to the pan again. Saute the celery stalks with the onions. In the meantime, cut our carrots into small pieces and add them, sauté them, add our tomato paste and flour and fry. Add some broth. Add salt and pepper, tie the sprigs of fresh thyme, rosemary, add the bay leaf and close the lid of the pot. Chop the garlic into s...

0,66 lb mascarpone 3 eggs 3 spoons of sugar 1 small packet of saffron 4 cloves 1 box of pineapple 4 round sponge cakes (same diameter as pineapple) 20 sponge fingers   4 branches of currant Beat egg yolks with sugar until white, then add mascarpone cheese and powdered saffron. Beat the egg whites until they are like snow, then gradually mix them with the cream you have obtained, being careful not to clump them together. Arrange the tiramisu by layering the ingredients in the same order. In a cream bag, squeeze a layer of mascarpone cream onto a piece of sponge cake moistened with pineapple juice. Put a layer of mascarpone cream on top of that. Put a slice of canned pineapple, cut into pieces and straightened, with a layer of cream on top of that. Garnish the sponge fingers with currant sprigs and cloves. Store it in the refrigerator until serving. ENJOY YOUR MEAL  

4 pork steaks 2 eggs 0,22 lb breadcrumbs 0,044 lb of flour Pistachio sliced into pieces The required amount of powdered cinnamon, paprika, grated ginger Salt, pepper 4 potatoes 0,55 lb breadcrumbs 1 sprig of rosemary  Spices for sprinkling How to fry sunflower Chop the nuts of your choice into large pieces and mix them with breadcrumbs. Beat eggs with a small amount of salt, ground black pepper and one of the spices I recommend to you. Dip both sides of the meat first in the egg and then in the breadcrumbs, making sure that it is well blurred with your hands. Bake in hot oil until well browned, then pat dry with a paper towel. Fry the potatoes soaked in breadcrumbs, sliced and seasoned with rosemary, cut into small pieces, in the same frying oil. Dry well and sprinkle with salt on top. ENJOY YOUR MEAL

Chicken fillet 1,72 lb unroasted peanuts 1 cup Onion 2 pcs. 1 bunch of spring onions Mushroom 1 cup Ketchup 2 cups Syrup 0.5 cap Oyster sauce 0.5 cup Fish sauce 4 tablespoons Oil 0.5 cap Chicken fillet is cut into medium-sized julienne. It is mixed in flour and fried in a fryer. It is readily available. Large pieces of onion are cut, spring onions are cut into 1,57 inc lengths. Mushrooms are cut into halves or quarters (depending on the size) The wok is heated with oil, the onions are fried. Fried chicken and peanuts are added and boiled. Ketchup, Oyster sauce and syrup are added to the pan. Then, fresh onions, mushrooms and peanuts are added and boiled well. The dish is flavored with fish sauce and served. ENJOY YOUR MEAL  

Eggs 10 pieces Chicken fillet 0,88 lb Tomatoes 4 pcs Peas  0,55 lb Onion 1 pc 8 stalks of spring onions Carrot 1 pc Ketchup 0.5 degree cup Oyster sauce 4 tablespoons sugar 2 tablespoons Black pepper 0.5 tbsp Fish sauce 1 tablespoon Oil 0,33 lb   Chicken meat is minced and ready. Fresh onion is cut into thin cubes and it is ready. Tomatoes are seeded and cut into 0.96 inc  thin cubes together with carrots and onions. The egg is mixed with chopped scallions and salt. The wok pan is heated with oil, the chicken is fried. Add Ketchup and Oyster sauce and mix well. Prepared tomatoes, carrots and onions are added to the pan, flavored with fish sauce and sugar, and ready. The pan is heated with oil, the egg mixture is fried, filled with chicken mixture and folded Omelette stuffed is turned over, served with fresh coriander. ENJOY YOUR MEAL  

1,96 lb unsalted baccala 8 leeks 0,22 lb flour 1/2 glass of dry white wine enough olive oil Sunflower oil (for frying) 0,55 lb couscous Wash the baccala thoroughly, then cut it into two finger-length pieces, sprinkle it with flour, and fry it in plenty of hot oil until well browned on both sides. Cut the leek into round slices, leaving some of the green part. Kill it in a small amount of olive oil until it becomes opaque without browning. Add the fried baccalas, let it taste for a few minutes, then pour the wine, let it evaporate and remove from the heat. Serve over the couscous that you cooked according to the instructions on the package. ENJOY YOUR MEAL