INTERNATIONAL FOODS

  7 oz Plain flour 4.4 oz Oatmeal 4.4 oz   Suet 5.3 oz Dark brown sugar 4.4 oz Ginger powder 0.2 oz Cinnamon 0.2 oz Mixed spice 0.2 oz Currants 4.4 oz Sultanas 4.4 oz Baking Powder 0.2 oz Bicarbonate of soda 0.2 oz Golden syrup 2 Eggs 5 oz Milk Mix the plain flour, oatmeal, suet, dark brown sugar, ground ginger and cinnamon, mixed spice, currants, sultanas, baking powder and bicarbonate of soda in a mixing bowl. Then add the golden syrup and eggs to form a sticky ball. Add milk, gradually as needed, if the mixture seems dry. Place a large pan of water on to boil with a large plate at the base that can withstand the heat. Whilst bringing to the boil, take a tea towel or cloth, place into a colander and pour hot water over it in the sink. Let it cool, then squeeze any excess water before placing onto a clean surface. Dust the surface of the cloth with a thin layer of flour. Place the sticky ball into the centre of the cloth, shaping with your hands as needed. Bring the corners of the

  Moules-frites, or mussels and french fries, are a staple at most French bistros and wine bars. … brings France to the dinner table with briny mussels saturated in a thin, marinara-like sauce with grated yellow tomatoes, cumin, and piment d'Espelette, a French chile. Herb-coated tender fingerling potatoes are served with the mussels as a heartier (and oven-roasted) alternative to the more traditional french fries.   A garlicky aioli with pops of floral saffron is a luscious dipping sauce for the roasted fingerling potatoes. It also makes a delicious accompaniment for fish or your favorite crudités. ENJOY YOUR MEAL 

  6 tablespoons olive oil 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided 9 thyme sprigs, divided 6 large garlic cloves, crushed, divided 1 1/4 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 5 tablespoons unsalted butter, softened, divided 3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish 1 tablespoon sherry vinegar, divided 6 (1/2-inch-thick) brioche slices, halved 8 ounces Délice de Bourgogne or other triple-cream cheese, at room temperature Pickled pearl onions, thinly sliced Chopped frisée (white and light green parts only), for garnish Snipped fresh chives, for garnish Fresh lemon juice, for drizzling Extra-virgin olive oil, for drizzling Heat 2 tablespoons oil in a large cast-iron skillet over high just until smoking. Add one-third of the mushrooms in a single layer, and cook, without stirring, until golden brown, about 3 minutes. Stir in 3 thyme sprigs, 2 cr

  1 ounce dried whole Japones chiles (mild or medium) 1/4 cup honey-roasted peanuts, chopped 2 1/2 teaspoons kosher salt 1 teaspoon crushed cumin seeds 1/2 teaspoon crushed Szechuan peppercorns 1/4 teaspoon black pepper 2 whole star anise 1 cup peanut oil 1/2 cup thinly sliced shallots 1/4 cup thinly sliced garlic 1/4 cup thinly sliced garlic 1 1/2 pound slab bacon, cut into 1-inch cubes Using gloves, remove and discard stems and seeds from chiles. Transfer chiles to a food processor or a spice grinder; process until finely chopped but not ground, about 15 seconds. Stir together chiles, peanuts, salt, cumin, Szechuan peppercorns, black pepper, and star anise in a large heatproof bowl; place a fine wire-mesh strainer over bowl. Heat oil in a medium saucepan over medium-high until shimmering. Add shallots, garlic, and ginger; cook, stirring often, until golden and crisp, 5 to 6 minutes. Immediately pour mixture through strainer set over bowl with chiles. Spread strained solids on paper t

  The Slovak version of the famous Polish  pierogi  consists of a thin potato dough that is wrapped around a combination of grated potatoes and a traditional sheep cheese known as  bryndza . These crescent-shaped dumplings are usually cooked (and occasionally fried) until golden and crispy on the exterior. When served, they are traditionally topped with fried bacon, chives, and a dollop of sour cream. ENJOY YOUR MEAL

Gobova juha is a traditional Slovenian mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper. The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender.  ENJOY YOUR MEAL

2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons butter, melted 1 large egg, room temperature 1 teaspoon vanilla extract 1/3 to 1/2 cup water 1/2 cup cinnamon sugar Oil for deep-fat frying   2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons butter, melted 1 large egg, room temperature 1 teaspoon vanilla extract 1/3 to 1/2 cup water 1/2 cup cinnamon sugar Oil for deep-fat frying In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball. Let the dough rest, covered, for 30 minutes. Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball. On a lightly floured surface, use a rolling pin to roll out each ball into a t