INTERNATIONAL FOODS

  Tofu 0,67 lbs, block, cut into 4 equal sized cubes All purpose flour 1 - 2 tbsp Eggs 1 beaten Breadcrumbs 60 g, panko Vegetable oil for deep frying Soy Sauce 4 - 6 tbsp Chives 2 tbsp, chopped Ginger finely grated Daikon 1 small piece, finely grated Wasabi Coriander 4 leaves To prepare deep fried tofu first season the tofu with salt and ground black pepper and toss in flour. Dip in the egg and coat with panko. Deep fry in hot oil for 4-5 minutes until golden brown. Drain on kitchen paper. Arrange the tofu cubes in small bowls with a little soy sauce and scatter over the chives. Top the deep fried tofu with a little daikon, ginger and a pinch of wasabi and serve garnished with coriander. ENJOY YOUR MEAL

  1/2 cup unsalted butter, softened 1-1/2 cups granulated sugar 4 egg whites, room temperature 1-1/2 teaspoons vanilla extract 2-1/4 cups cake flour 1/2 teaspoon baking soda 1-1/2 teaspoons baking powder 1 teaspoon salt 1-1/2 cups buttermilk, room temperature Frosting: 1 (8-ounce) package cream cheese, softened 3/4 cup unsalted butter, softened 6-1/2 cups powdered sugar 3 tablespoons milk Prep the cake pans Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors. Cream the butter and sugar In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites

Bulgur 250 g (2 cup) Chicken broth (1 2/3 cup) Harissa (4 cup) Jalapeños (4 cup) Red onion (1/4 cup) Coriander seeds (4 teaspoon) Cumin seeds (4 teaspoon) Garlic 1 clove Tomato Pulp (1/4 cup) Chicken broth (1/2 cup) Extra virgin olive oil (1/4 cup) Salt and pepper to taste Provenzal Parsley (1 1/2 cup) Garlic Oil 3, chopped in oil Oil (1/2 cup) Kibbeh mezcla Beef Tenderloin (2/3 cup) Bulgur (1/2 cup) Harissa at ease Extra virgin olive oil 50 ml (3 tablespoons + 1 teaspoon) Lime juice 2 tablespoons Provenzal (2 1/2 teaspoon) Salt and pepper to taste Herbs Chiffonade Parsley (2 1/2 teaspoon) Coriander (2 1/2 teaspoon) Dill (2 1/2 teaspoon) Tomato Coulis (for 250 ml; 1.5 cup) Organic Peeled Tomato Preserves (1 cup) Extra virgin olive oil (2/4 cup) Xanthan Powder Salt and pepper To taste Labneh Yogurt (1/2 cup) Goat Cream Cheese (1/2 cup) Olive oil (1 1/2 tabl

    Endive 14 oz, curly Broccoli rabe 14 oz Purslane 14 oz Chicory 14 oz Turnip greens 14 oz Spinach 14 oz Swiss chard 14 oz Wild rocket 14 oz Salsola soda 14 oz Salted seaweed 7 oz (dulce, sea lettuce, kombu, wakame), pre-cooked Herbs 3.5 oz Chinese mandarins 8 (or kumquats) Citronette Blood orange juice 1.8 oz Extra virgin olive oil 0.7 oz, organic Orange zest 0.4 oz Sherry vinegar 0.7 oz Liver cream Calf's liver 3.5 oz Onion 1.4 oz, fresh White wine 0.7 oz Bay leaf 1 Dried chilli pepper 1 Orange zest to taste Lemon zest to taste Salt to taste Pepper to taste Olive oil to taste Prawns Red prawns 14 oz Olive oil Wash and dry all the salad ingredients and set aside in the fridge. Mix all the ingredients for the citronette cold, allow to sit for a while and then strain. Store in the fridge. For the liver cream, cut the liver into small pieces, fry it with the onion

2 (18.8-oz.) cans hearty baked potato with cheddar and bacon bits soup 1 (8-oz.) pkg. precooked Italian sausage ¼ c. drained and cut up marinated sundried tomatoes 2 tbsp. red wine vinegar ¼ tsp. coarsely ground garlic pepper Add large stalks curly kale, ribs removed and leaves coarsely chopped (2 cups) Stir together soup, sausage, sundried tomatoes, vinegar and garlic pepper in a medium saucepan. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 minutes. Add chopped kale; simmer for 8 to 10 minutes more or until heated through. ENJOY YOUR MEAL

  2 tbsp. packed brown sugar 2 tbsp. pecan pieces 1 (37-oz.) Bakery pecan pie (10-in.) Frozen whipped topping, thawed; for serving 3 tbsp 100% pure maple syrup 3 tbsp. caramel sauce 6 slices smoked thick-sliced bacon Stir together maple syrup and caramel sauce in a small bowl; set aside. Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; place a wire rack in prepared baking pan. Place bacon in a single layer on wire rack. Bake for 20 to 25 minutes or until the bacon is slightly chewy. Meanwhile, place brown sugar and pecans in a mini food processor. Cover and pulse 10 to 15 times or until the pecans are finely chopped. Sprinkle brown sugar mixture on top of each bacon slice; gently press to adhere. Bake bacon for 10 to 12 minutes more or until bacon is crisp and brown sugar mixture is slightly bubbly. Cool on wire rack for 10 minutes. Coarsely chop bacon. To serve, top pie slices with whipped topping, if desired. Drizzle with maple-caramel syrup an

1 red beet (8 ounces), scrubbed 2 teaspoons extra-virgin olive oil   Kosher salt   1 small white onion, thinly sliced   1 1/4 cups distilled white vinegar   1/2 cup rice vinegar   2 tablespoons sugar   Four 1/4-inch-thick slices of fresh pineapple   Crushed red pepper   2 1/2 tablespoons unsalted butter   4 large eggs   Preheat the oven to 350°. In a small bowl, coat the beet with 1 teaspoon of the olive oil and sprinkle with a generous pinch of salt. Wrap the beet in foil and roast in a pie plate until tender, 1 hour. Let cool, then peel the beet and slice it 1/4 inch thick. Transfer to a heatproof bowl and add the onion. In a medium saucepan, combine the white vinegar, rice vinegar, sugar and 2 1/2 tablespoons of salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Pour the brine over the beet and onion and let cool, about 1 hour. Light a grill or preheat a grill pan. Coat the pineapple slices with the remaining 1 teaspoon of olive oil