INTERNATIONAL FOODS

2 tablespoons olive oil 2 pounds pork tenderloin 1 cup chicken broth ½ cup teriyaki sauce ¼ cup brown sugar ½ large onion, sliced 4 cloves garlic, chopped 3 fresh red chile peppers, chopped, or to taste ¼ teaspoon black pepper Heat olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together chicken broth, teriyaki sauce, and brown sugar in a bowl. Stir in onion, garlic, red chile peppers, and black pepper. Put browned tenderloins into a slow cooker and cover with teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. The internal temperature of the tenderloin should reach 180 degrees F . Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. Spoon liquid over slices when serving, if desired. ENJOY YOUR MEAL

  1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme 3/4 teaspoon pepper 4 cups cubed cooked chicken 1 cup frozen peas 1 cup frozen corn 4 sheets refrigerated pie crust   Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat. Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or u...

  Puff pastry   8.8 oz Crème fraîche 3.5 oz Cornflour 1 tbsp Egg yolks 1 Sugar   1.75oz Rhubarb   14oz Pistachio ice cream 4 tsp Honey 4 tbsp   Pistachios 4 tbsp, chopped   Preheat the oven to   400°f (350°f in a fan oven), gas 6 and line a baking tray with greaseproof paper. Roll out the pastry and cut out four circles of approx. 12cm in diameter. Place on the baking tray. Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth. Spread the mixture over the pastry circles, leaving 1.5cm free at the edge. Spread the rhubarb over the cream topping. Bake the tarts in the oven for around 25 minutes until golden brown. Take the tarts out of the oven and arrange on plates. Put a scoop of pistachio ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.

  Vodka 1oz/30 ml, preferably Finlandia. Lime juice 0.25 oz/7.5 ml Simple syrup a touch Passionfruit puree 1 oz/30 ml Prosecco 0.75 oz/ 22.5ml, preferably Korbel Add all the ingredients to a shaker except the Prosecco. Shake, strain and serve in a coupe or martini glass; top with Prosecco. ENJOY YOUR MEAL

  3 tablespoons water 3 tablespoons whole milk 2 tablespoons bread flour Dough: 1/2 cup warm water (110° to 115°F) 4-1/2 to 5 cups bread flour 3/4 cup sugar 1/4 teaspoon salt 1 package (1/4 ounce) active dry yeast 3 large eggs, room temperature, beaten 1/2 cup butter, softened 4 teaspoons grated orange zest 1/2 cup dried cranberries Streusel: 1/4 butter, softened 1/2 cup all-purpose flour 1/3 cup sugar 1 teaspoon vanilla extract 1 ounce semisweet chocolate, grated Egg Wash: 1 large egg, room temperature 2 tablespoons whole milk 2 tablespoons green candied cherries 1/2 cup guava or quince paste Make the tangzhong In a small saucepan, make the tangzhong, a water roux, by combining water, whole milk and bread flour. Cook over medium heat until thickened, about two to three minutes. Transfer to the bowl of a stand mixer and let cool. Make the dough Add 1/2 cup warm water to the water roux and mix with a dough hook on low until combined. Add 4 cups flour, plus the sugar, salt, yeast, eg...

Akoho sy voanio or   poulet au coco   is a traditional chicken dish originating from Madagascar. It's made with a combination of chicken pieces, coconut milk, tomatoes, onions, lemon juice, ginger, garlic, cayenne pepper, and seasonings such as salt and pepper. The meat is marinated in the lemon juice with salt and pepper, and it's then placed into a pan with sautéed onions and garlic. When the chicken is nearly done, the heat is reduced and the tomatoes and ginger are added to the pan, along with coconut milk.  ENJOY YOUR MEAL

  Arrollado de malaya is a traditional meat dish originating from Chile. This meat roll is usually made with a combination of beef (flank steak), bell peppers, hard-boiled eggs, garlic, carrots, onions, salt, and black pepper. The flank steak is boiled and seasoned with salt, pepper, and chopped garlic. Next, strips of peppers, carrots, and onions are placed in the center of the steak, along with hard-boiled eggs. It is then tightly rolled, tied with a string, and boiled again with the remaining peppers and onions. After an hour, arrollado de malaya is thinly sliced, and it can be served warm or cold. ENJOY YOUR MEAL