INTERNATIONAL FOODS

Ripe Avocados Onion Green Sweet Pepper Garlic Cilantro Lime/Lemon/Vinegar Salt and Black Pepper Worcestershire Sauce (optional) Corn Oil (or Any Neutral-Tasting Oil)   This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.   ENJOY YOUR MEAL

  2 tablespoon light olive oil 4 cloves garlic chopped 1 red onion medium-sized, sliced 1 cauliflower head small, chopped (or 1 frozen cauliflower packet, 500 grams) 1 teaspoon turmeric powder 1 teaspoon chilli flakes divided ½ teaspoon black pepper freshly ground ½ teaspoon Italian seasoning divided 1 teaspoon salt to taste ½ can butter beans drained and rinsed 1 ½ cups vegetable broth 1 teaspoon lemon juice 2 teaspoon extra virgin olive oil Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes). Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes. Add the butter beans and vegetable broth and deglaze the pot. Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and s...

1 1/2 lb shredded, green papaya 1 bunch green onions, sliced 12 ounces frozen shredded coconut, defrosted 1 1/2 cups chopped peanuts juice of 2 limes 2 Tbsp vegetable oil salt & pepper   Toss all ingredients together in a large bowl. Season with salt and pepper, as desired.   Make sure to use lots of salt, to balance out the lime juice. ENJOY YOUR MEAL

  1/2-1 lb cubed lamb or beef 1 large onion, sliced in quarter moons 5 small yellow potatoes cut in half 2-3 large carrots, peeled & sliced 2 red peppers, sliced in strips 2 large tomatoes, cut in wedges 5 cloves garlic, quartered 3 green onions, sliced 1 1/2 tsp cumin seed 1 small, green cabbage cut in hunks salt & pepper, as needed     First, let’s brown the lamb and onion in oil. You want to get it really good and toasty, as that’s the main source of dimlama’s flavor. Next, layer on the veggies, being sure to season with salt and pepper as you go. First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage. You’ll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama. Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine t...

  2 lbs beef round roast or top round or eye of round 2 tablespoons clarified butter salt and pepper 1 teaspoon paprika 2 heaping teaspoons flour 2 teaspoons tomato paste 6 large onions 2 cloves garlic 1 cup red wine 1 cup meat stock 2 bay leaves 6 cloves 1 bunch small carrots 1/2 lb potatoes 1 green bell pepper 5 tomatoes   Cut beef into 1-inch cubes and brown it in hot clarified butter for about 10 minutes. Meanwhile dice onions and mince garlic. Season beef with salt, pepper and paprika, dust with flour. Stir and combine with tomato paste. Add onions and garlic to the meat and sauté for 5 minutes. Deglaze by adding red wine and meat stock. Add bay leaves and cloves and simmer stew on low heat for about 25 minutes. Meanwhile clean, peel and dice carrots and potatoes, wash and dice bell pepper. Add all vegetables to meat, cover and let simmer for 10 more minutes. Peel tomatoes (briefly submerge them in boiling water if necessary), cut into ...

 2 packages of spaghetti 1 can of heavy cream 2 tablespoons chicken bouillon powder 3 poblano peppers (green) 3 medium garlic cloves 1 tablespoon butter   The first thing you should do to start preparing the green pasta recipe is to boil the spaghetti. To do this, take a pot with enough capacity, heat it with water and add spices to taste to flavor the pasta. Also pour a drizzle of oil and two medium tablespoons of chicken bouillon powder. Once the spaghetti is boiled, take it out, strain it and run it under cold water. While the pasta water is draining, roast the poblano peppers on the griddle or griddle. Once roasted, place the poblano peppers in a plastic bag and close it so that they sweat and you can remove the skin more easily. Leave them inside for 5 minutes, then remove the skin, seeds and veins from the chiles.   In this way we will get that special color of green spaghetti with poblano pepper, although if you want to accentuate it, you can also...

 3 eggs hard boiled 2 cups lettuce 1 cup watercress 1 handful mixed leaves optional, eg arugula, radicchio 1 tomato large ⅓ cucumber (⅓ is approx 3in/7.5cm piece) 1 tablespoon unsalted roasted peanuts optional, approx, to top ½ tablespoon cilantro/coriander approx, to top Dressing 2 yolks from t he hard boiled eggs from above 2 tablespoon vegetable or avocado oil 1 tablespoon lime juice 1 tablespoon rice wine vinegar ½ tablespoon sugar salt and pepper Start by hard boiling the eggs. You can use your preferred method, but probably the easiest is to put the eggs in a pan, cover with cold water at least 1in/2.5cm over the eggs and bring to the boil. Once the water boils, turn off and leave the eggs in the water for 10-12min then drain and run under cold water to stop them cooking. When cool, carefully peel the eggs. As the eggs are cooking, roughly chop the lettuce (and other greens, if using) and divide between 2-3 plates, along with the watercress. S...