INTERNATIONAL FOODS

1 bunch celery (stems removed) 4 cups chicken stock 2 cloves of garlic, crushed 1 bay leaf 2 tablespoons of olive oil 2 tablespoons of white vinegar Salt and pepper Parmesan cheese (optional) Add chicken stock, crushed garlic and bay leaf to a large pot and bring to a boil. Add the celery stalks and simmer on low heat for about 20 minutes until the celery is soft. Take the celery stalks out of the water and put them on a plate. Save the boiling water. In another bowl, mix olive oil and white vinegar. Flavour with salt and blackpepper. Pour this sauce over the celery, then marinate the celery stalks in the boiling water for at least 2 hours (or overnight) in the refrigerator. Serve the marinated celery stalks cold. Optionally grate parmesan cheese on top. This recipe highlights the natural flavor of celery and is a great option for a starter or a light lunch. During the marinating time, the celery absorbs all the flavors of the sauce, making the final product delicious and aromatic. ENJ

4,4 LBS of fresh mussels 1 onion 4 cloves of garlic 2 bay leaves 1 teaspoon ground red pepper 1 teaspoon of black pepper 1 cup of white wine vinegar 1 cup of olive oil Salt Wash the mussels thoroughly and clean the shells with a brush. Discard the open ones. Add some water to a large pot and add the mussels. Close the lid of the pot and wait for the mussels to open. Remove the mussels from the pot and remove them from their shells. Do not throw away the shells. Finely chop the onion and garlic. Heat the olive oil in a large skillet. Add the onion, garlic, bay leaf, ground red pepper and black pepper. Fry for 10 minutes on low heat. Add the white wine vinegar and cook for a few more minutes. Add the mussel meats to the pan and mix all the ingredients. Add the salt and cook for a few more minutes. You can serve your Mejillones en Escabeche hot or cold. ENJOY YOUR MEAL

0,44 LBS dark chocolate 0,22 LBS of butter 0,22 LBS of granulated sugar 2 soup spoons of cocoa 0,44 LBS of crushed biscuits (for example, petibor or vetch) 0,22 LBS of dried fruit (for example, raisins or dried apricots) Powdered sugar (to decorate) Melt the chocolate in a bain-marie. To do this, fill a pot with water and place a bowl over it. Make sure the bowl is not touching the water. Put the chocolate and butter in the bowl and melt them with the steam of the water. Add granulated sugar and cocoa to the melted chocolate. Stir the mixture well and continue mixing until the sugar is completely dissolved. Add the cracked biscuits and dried fruit. Stir the mixture well with a spatula or wooden spoon so that the biscuits and fruit are coated in the chocolate. Spread the mixture on a clean counter or on a sheet of foil that you can use to shape it. Shape a cylinder about 11,81 inc long. Wrap the roller tightly and leave it in the refrigerator to harden for at least 2-3 hours. Remove the

Dough 0,066 lbs fresh active yeast 2 cups of warm water 1 tablespoon of salt 2 tablespoons of oil 1 teaspoon sugar 5-6 cups of flour Filling 0,55 lbs lean ground beef 1 large onion, finely chopped/grated 1 teaspoon salt to taste ½ cup of water ¼ teaspoon black pepper ¼ teaspoon cumin ¼ teaspoon paprika ½ cup canola oil for frying Put the warm water, sugar and yeast in a bowl. Dissolve the sugar and yeast by mixing well. Then add salt, oil and flour, knead for 8-10 minutes until the dough is elastic and non-sticky. Cover the dough with a plastic wrap or cloth and let it rest in a warm place for 2 to 4 hours until doubled in volume. Knead the dough on the counter. Then sprinkle some flour on the counter and divide it into 6-18 pieces. Then roll out each piece about 7,87 inc in diameter with a rolling pin. Meanwhile, mix all the filling gredients in a bowl. Then divide the filling by 16-18. Then spread the inner mortar on half of the dough you opened. Fold the other half and press the end

2 large cucumbers 1/2 red onion, finely chopped 1 cup cherry tomatoes, cut in half 1/4 cup fresh lemon juice 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/4 cup fresh coriander, chopped (optional) Peel and core the trout, then cut into thin slices. Put the cucumbers in a large mixing bowl. Add the chopped red onion and cherry tomatoes. Combine salt, pepper and fresh lemon juice and pour over the salad. Optionally add chopped fresh coriander. Mix all the ingredients well, then leave the salad to cool in the refrigerator. For best results, refrigerate for at least 30 minutes for the ingredients to mix and the flavors to meld. Serve after it has cooled. This light and refreshing salad is the perfect side dish on a hot summer day. It can also be a great option at barbecues and picnics. Remember that Chamorro cuisine often uses fresh, local ingredients, so try to choose the freshest vegetables whenever possible. ENJOY YOUR MEAL

2 green mangoes (peeled and sliced) 1 green apple (peeled and chopped) 1 cucumber (peeled and sliced) 2 carrots (grated) 1 green pepper (chopped) 1 red pepper (chopped) 1 small pineapple (peeled and chopped) 1 cup of fresh pineapple juice 2 tablespoons tamarind sauce 2 tablespoons of sugar (optional) Salt (according to your taste) Paprika (optional) Sesame seeds (for garnish) Put sliced ​​green mango, chopped green apple, sliced ​​cucumber, grated carrot, chopped green pepper, chopped red pepper and chopped pineapple into a large salad bowl. Mix fresh pineapple juice, tamarind sauce, sugar (optional) and salt in a bowl. You can add sugar to sweeten the sauce. Pour the prepared sauce over the fruits and mix well. Make sure the fruits are covered with the sauce. Let the Rujak rest in the refrigerator for at least 1 hour so that the fruits absorb the sauce and the flavors mingle. Before serving, you can sprinkle chili pepper on it and garnish with sesame seeds. Rujak is usually consumed a

2 spoonful butter 1 onion, chopped 2 cloves of garlic, chopped 2 tablespoons of flour 250 ml broth 250 ml red wine 2 tablespoons of red wine vinegar 1 tablespoon of balsamic vinegar 1 tablespoon freshly chopped bell peppers (black, green, or black pepper) 1 tablespoon freshly chopped thyme 1 tablespoon freshly chopped parsley Salt and pepper (adjust to taste) Add the butter to a saucepan and melt it. Add the chopped onion and garlic and sauté until translucent. Add the flour and fry for a few minutes on low heat, stirring until the color of the flour changes slightly. Add the broth, red wine, red wine vinegar, and balsamic vinegar to the pot. Mix and let it boil. After the sauce starts to boil, add salt, pepper, chopped pepper and thyme. Stir and cook on low heat for about 15-20 minutes until the sauce thickens and the flavors meld. Sprinkle the freshly chopped parsley over the sauce and mix. Serve the Sauce Poivrade sauce hot. You can serve it with meat dishes. You can pour the sauce