INTERNATIONAL FOODS

  spinach – 0,66 lbs olive oil - 2 tablespoons onion - 1 pc, small sausage – 0,44 lbs potatoes -0 ,88 small tomatoes – 0,27 lbs, chopped cheddar – 0,11 lbs, grated salt Slice the sausages into small cubes and cook the potatoes in water. Peel and cut in half. Boil the spinach in salted water, drain and chop. Fry the onions and sausages in olive oil, add the potatoes and fry. Add the tomatoes and spinach and cook for another 3-4 minutes. After adding the grated cheese, immediately remove the pan from the stove and season with the spices of your choice. Mix and serve on a plate. ENJOY YOUR MEAL

1 Pack Tenderloin Breast For the marinade: Half a teaspoon of olive oil 1 clove of grated garlic Black pepper (desired amount) Half a tablespoon of tomato paste For the Spinach food base: 2 tablespoons of olive oil 1 small onion 1 red pepper 1,1 lb spinach Black pepper Salt For the top: Grated cheddar cheese First, make one-inch-thick cuts on the tenderloin breast meat with the help of a knife. Take olive oil, grated garlic, black pepper and tomato paste into a suitable container for marinade and mix. Then spread your sauce over the chicken breasts and between the cuts, let it rest in the refrigerator for at least 1-2 hours to marinate. For the spinach food base, take olive oil in the pan, chop the onion for food and fry it in your pan. Add the chopped red pepper and continue frying. Take the spinach in the pan, stir fry it well. Add black pepper and salt, mix for the last time and remove from the stove. Place the spinach paste you have prepa

Chocolate cake, white ganache, oreo and strawberries ENJOY YOUR MEAL  

quail - 4 pcs. onion - 2 pcs. wine – 6,76 oz, white sunflower oil – 3,38 oz vinegar - 3 tablespoons bay leaf - 2 pcs. black pepper - 1/2 teaspoon, ground salt - 1 pinch Wash the quails and put them in a large saucepan. Mix the wine with the oil and vinegar. Transfer the mixture next to the quails. Sprinkle with salt and pepper. Cut the onion into rings and coat the quails. Fill them with bay leaves and cover with a lid and cook the dish on low heat for about an hour. ENJOY YOUR MEAL  

flour - 0,55 lb egg - 1 pc butter - 0,22 lb sugar - 0,22 lb vanilla - 1 pc jam Mix the butter, sugar, egg and vanilla well. Divide the dough into two parts and roll out rectangular pieces 1,18 inc  thick. Put it in the refrigerator for 30 minutes. Then cut it into slices and make a hole in which the jam will be placed. Bake in an oven set to medium temperature.  ENJOY YOUR MEAL

rabbit meat - 2,2 lb bacon - 0,44 lb onions - 4 pcs. lemon juice soy sauce salt black pepper White pepper Cut the rabbit meat into small pieces. Put them in a large bowl and season with salt, black and white pepper, soy sauce, and lemon juice. Add sliced ​​onions to it. Mix lightly, cover the bowl and marinate in the refrigerator for 1 hour and remove. Then take the wooden skewers and line up a piece of meat, bacon and onion. Place the rabbit skewers on a preheated grill and cook on each side for 3-4 minutes, occasionally brushing the top with marinade. Serve the rabbit skewers with your desired garnish. ENJOY YOUR MEAL  

The term canh chua cá refers to a variety of fish-based Vietnamese soups that are characterized by a combination of sweet, spicy and sour flavors. Soups are often made with tamarind-based broths and typically contain chunks of pineapple, tomato, okra, bean sprouts or other vegetables. Most varieties are made with catfish, but some versions include carp, eel, or salmon. These soups are usually added with coriander and served with rice. ENJOY YOUR MEAL