INTERNATIONAL FOODS

  1,76 lbs veal or lamb (boneless, in large pieces) 2 onions (whole) 3 cloves of garlic (whole) 2 carrots (large, in thick slices) 2 potatoes (large, cut into large chunks) 1 leek (sliced) 2 leaves of laurel 4-5 grains of black pepper Salt Hot water Fresh greens (for serving) Wash the meat pieces thoroughly and place them in a large saucepan. Add enough hot water to cover it. Put the pot on the stove and when it starts to boil, remove the foam. Next, add the onions and garlic whole. Close the lid of the pot and cook slowly for about 1.5 - 2 hours by reducing the heat. Make sure the meat is completely tender and cooked. When the cooking time is complete, remove the meat and onions from the pot and set aside. You can slice the meat or leave it in large chunks. Add the carrots, potatoes and leeks to the pot. Add bay leaves, peppercorns and salt. Stir the mixture and keep it on high heat until it starts to boil again. After it starts to boil, reduce the heat and cook for about 20-25 minute

3 cl tonic 5 cl of Absolut 0.5 cl cognac 12 cl pineapple juice You can shake our ingredients with plenty of ice in the shaker, except for the tonic, transfer them to a tall glass, add tonic on top, mix lightly and serve! Use a pineapple slice as a garnish. ENJOY YOUR MEAL

2 pears 1 tablespoon of lemon juice 1 stick of cinnamon for the sauce 0,55 lbs blackberries 1.5 teaspoons of granulated sugar 2 teaspoons of wheat starch Cut the pears in half and remove the core in the middle. Spread 2 tablespoons of lemon juice over them. Place the dinner plate upside down in the middle of the pot. Arrange the pears on it. Add hot water from the edge of the pot so that it does not reach the level of the pears. Place a cinnamon stick next to the pears and steam on low heat for about 25-35 minutes (until the pears are soft). If the water decreases during cooking, add hot water. For the sauce, put the blackberries in the sauce pan. Add sugar and cook on low heat for 8-10 minutes. Add the starch that you have dissolved in very little water and cook on low heat until it thickens. Drizzle over the pears and serve. ENJOY YOUR MEAL  

0,33 lbs of grated Cheddar cheese, 3 eggs, 1 tablespoon of psyllium, 1 tablespoon of almond powder, ½ teaspoon of baking powder, ½ teaspoon of salt. For the garnish: 0,22 lbs Mozzarella cheese, 1 onion, 1 green pepper, 1 tomato, 3 tablespoons of tomato paste, Green olive ½ teaspoon of garlic powder, ½ teaspoon of thyme. In a bowl, mix the grated Cheddar cheese, egg, psyllium, almond powder, baking soda, and salt. Pour the resulting dough onto a baking sheet and form a circle. Bake in a preheated oven at 358°F for about 20 to 25 minutes until the dough is golden brown. Remove the pizza from the oven and garnish with tomato sauce, fresh tomatoes, green peppers, chopped onions, Mozzarella cheese, garlic powder, thyme, and green olives. Bake for about 5 more minutes until the cheese melts. ENJOY YOUR MEAL  

1 large pork thigh (approximately 4,4 lbs) 4 tablespoons of salt 2 tablespoons of black pepper 4 cloves of garlic, crushed 2 leaves of bay leaf Oil (for frying) For service alongside: Potato salad Pickles (atchara) soy sauce Add water to a large pot and bring to a boil. Place the pork loin in the water and boil it on low heat for about 1-2 hours. Continue the boiling process until the pork leg is well cooked. Remove the boiled pork loin from the pot and set aside to cool. Dry the skin of the pork loin and sprinkle with salt, pepper and crushed garlic. Let them spread evenly. Rub all sides of the pork loin with this spice mix. Pierce the skin of the pork loin several times with a sharp knife. This ensures that the skin rises and becomes crispy during frying. Add oil to a large frying pan or deep frying pan, skin side up. Place the pork loin in the hot oil and start frying slowly over low heat. Turn the pork loin from time to time so that it is evenly browned on all sides. Continue fryin

2,2 lbs pork thigh or belly (boneless) 4 tablespoons of salt 2 tablespoons of black pepper Oil (for frying) Mang Tomas sauce (for serving) For service alongside: Potato salad Atchara (pickle) Wash and drain the pork thoroughly. Then rub the meat with salt and pepper, ensuring that the spices are evenly distributed throughout. Let the meat rest in the refrigerator for at least 1 hour. Add water to a deep pot and bring it to a boil. Carefully place the prepared pork in the boiling water and boil it on low heat for about 30-40 minutes. Continue boiling until the pork is thoroughly cooked and the inside is tender. Remove the boiled pork from the pot and set it aside to cool. Then pat dry the meat and leave it uncovered in the refrigerator for a few hours or overnight to allow it some air. Add oil to a wide skillet and heat it. Carefully place the cooled pork in the hot oil. Fry the meat for about 10-15 minutes until crispy on all sides. Turn it occasionally so that all sides are evenly bro

1,1 lbs ground beef or chicken breast 2 slices of white bread, crustless and crumbled 1/4 cup milk 1 teaspoon of salt 1/2 teaspoon of black pepper 1/2 teaspoon mustard powder 1/2 teaspoon dried thyme 1/4 cup flour 2 eggs, scrambled Oil (for frying) For service alongside: mashed potatoes Vegetables sauce (optional) Soak the sliced ​​white bread with milk and let it sit for a few minutes. Then squeeze out the excess milk and crumble the bread into a bowl. Add the minced meat to the bread along with salt, pepper, powdered mustard and dried thyme. Mix all the ingredients well, prepare the meatballs. Take walnut-sized pieces of the meatball mortar, roll them with your hands and shape the meatballs by pressing them lightly. Take the flour on a plate. Transfer the scrambled eggs to another plate. Dip each patty in the flour, then in the beaten egg, drain the excess egg and again in the flour. Prepare all the meatballs in this way. Add oil to a wide pan and heat it. Carefully place the meatbal