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Fasolia Yiahni – Haricot Beans in Tomato Sauce
Φασόλια Γιαχνή
By: Alex Michael
Ingredients
· 300g haricot beans, soaked overnight

· 125ml olive oil

· 1 onion, chopped

· 3 cloves of garlic [optional]
· 1 large carrot, chopped
· 2 celery stalks (with leaves), chopped
· 2 tomatoes, chopped
· 2 tablespoons tomato puree
· 1 litre of water
· 4 tablespoons leaf parsley
· Salt and pepper

Directions
1. Sauté the onion, garlic, carrot and celery in oil until soft.
2. Add the tomato puree and water.
3. Put the beans in the pan.
4. Add salt and pepper.
5. Boil for an hour, or until beans are tender.
6. Add the parsley 15 minutes before removing from the heat.
7. Enjoy with some tuna fish!!!

Καλή όρεξη! / Bon Appetite

Souvlaki
Σουβλάκι

By: Paraskevi Ioannou

· 1 kg of pork cut in cubes
· Salt
· 4 ripe tomatoes, finely chopped

· 1 onion finely, chopped

· 5 tablespoons parsley, finely chopped

· Lemon juice

· Pitta bread

Procedure
1. Thread the meat cubes on to wooden skewers

2. Ideally for the best results souvlaki should be cooked over charcoal.
If this is too difficult, you can cook souvlaki on the grill.
3. Place the skewers on the barbecue or the grill and sprinkle some salt on the meat. Turn the skewers over and salt the other side.
4. Turn the skewers from time to time to ensure that the meat cooks evenly on all sides.
5. Just before the souvlaki is cooked, warm some pitta bread over the grill.
6. Remove the souvlaki from the grill and using a fork put it into a serving dish.
7. Divide a pitta in two and spoon in the meat, tomatoes, onion, parsley, salt and lemon juice.

Your souvlaki is ready to eat.

Afelia
By: Christina Psatha
Ingredients
· ½ bottle good red wine

· 2 tablespoons crushed coriander seeds

· 175ml sunflower oil for frying

· 1kg of pork, cut into large cubes

· 1 teaspoon salt
· ¼ teaspoon freshly ground pepper

Directions
1. Place the pork in a bowl, add the wine and crushed coriander and marinate overnight.
2. Drain and reserve the marinade.
3. In a large saucepan heat the oil over a medium high heat.
4. Season with salt and pepper.
5. Add the marinade and then bring to the boil.
6. Simmer for 45 minutes or until meat is cooked.
7. Serve with bulgur wheat or boiled rice and Village salad.

MAKARONIA TOY FOURNOU
Μακαρόνια του φούρνου

By: Iraklis Savva
INGREDIENTS
· 1 lb PASTA (macaroni No 3)

For the SAUCE
· 1 LARGE ONION, FINELY CHOPPED

· 2-3 CLOVES OF GARLIC

· 1 kg MINCED BEEF

· TIN OF PEELED TOMATOES,CHOPPED

· 1-2 Tablespoons TOMATO PUREE

· 2 BAY LEAVES

· SALT & PEPPER

For the BECHAMEL SAUCE
· 2OZ BUTTER

· 2 Tablespoons PLAIN FLOUR

· 1Litre OF MILK

· 8-12OZ GRATED KASSERI CHEESE OR STRONG CHEDDAR CHEESE

PROCEDURE
MAKING THE SAUCE:
1. SAUTE THE ONIONS AND GARLIC.
2. ADD MINCED MEAT AND FRY UNTIL BROWN
3. ADD THE PEELED TOMATOES,TOMATO PUREE, BAY LEAVES AND SALT & PEPPER
4. SIMMER FOR 45 MINUTES UNTIL THE MEAT IS TENDER AND THE SAUCE HAS THICKENED

DURING THE LAST 30 MINUTES OF THE SAUCE COOKING:
5. BOIL THE PASTA IN SALTED WATER AND DRAIN.
6. MELT THE BUTTER IN A MILK PAN.
7. STIR IN THE FLOUR UNTIL IT FORMS A PASTE.
8. ADD THE MILK A LITTLE AT A TIME STIRRING CONTINUOUSLY
(DO NOT STOP STIRRING OTHERWISE THE SAUCE BECOMES LUMPY)
9. LASTLY POUR IN 3/4 OF THE CHEESE AND STIR UNTIL MELTED.
10. PLACE ONE THIRD OF THE PASTA IN AN OVENPROOF DISH.
11. FOLLOW BY ADDING HALF THE TOMATO SAUCE AND THEN HALF THE BECHAMEL SAUCE.
12. PLACE ANOTHER LAYER BY ADDING THE SECOND THIRD OF THE PASTA AND THE SECOND HALF OF THE TOMATO SAUCE.
13. ADD A FINAL LAYER BY PLACING THE LAST THIRD OF THE PASTA AND THE REST OF THE BECHAMEL SAUCE.
14. ADD A FINAL LAYER OF GRATED CHEESE.
15. PLACE IN A MEDIUM OVEN FOR 45 MINUTES OR UNTIL GOLDEN BROWN.
16. STAND FOR 15 MINUTES BEFORE SERVING.

Seftalies
By:
Myria Demetriou, Stavroulla Lazarou,
Georgia Charitou, Georgia Stephanou

Ingredients
· fresh parsley,finely sliced
· 2 garlic cloves grated
· Pepper and salt
· 1 kg ground pork
· 1 cup grated onions
· ½ pound of caul fat, or omentum

Directions

1. Wash the caul fat very well and then rinse with a mixture of vinegar water

2. Mix well the mince meat, garlic, onion, parsley, salt and pepper.

3. Knead the ingredients above together until well mixed and make small egg-sized shapes.

4. Cut the caul fat into square pieces and put 1tbsp of the meat mixture on each piece and wrap the meat up like a small package.

5. Cook the sheftalia on barbecue or under a grill and

turn brown on all sides.

6. We typically serve this with pitta bread, a nice village salad.

Indian Recipes

Chicken Tikka

Servings…………………………………:4
Calories per serving…………….:290
Cooking time………………………….:20mins

Ingredients:
• 800gms. Boneless chicken
• 2 tbsp lemon juice
• Few drop red orange edible colour (optional)
• 300gms. Curd
• 2 tbsp ginger paste
• 1 tbsp soya sauce
• 1 tbsp chat masala
• 1 tbsp garam masala
• 2 tbsp garlic paste
• Butter/ oil for basting
• Salt (to taste)

Method:
• Cut chicken into small cubes , wash nicely and apply lemon juice and salt to it and leave it .
•
• Whisk curd in a bowl . Add remaining all the ingredients except butter . Mix well rub over the chicken
pieces and refrigerate the marinated chicken for 3 – 4 hrs .
• Put the chicken on the high rack in the microwave for 4 min . Baste the chicken for about 15- 20 min .
• Reposition several times during cooking and apply butter .
• Sprinkle chat masala and serve with chutney and onion rings .

Vegetarian- Haryali Paneer Tikka
Ingredients:
• 400 gms. Paneer
• 1 medium capsicum (diced)
• 1 medium tomato (diced)
• 1 medium onion (diced)1 cup curds
• 1 bunch ground mint leaves
• 2 bunch ground coriander leaves
• 4 green chillies (paste)
• 1 tsp lemon juice
• 30 gms. Garlic paste
• ½ tsp garam masala powder
• ½ tsp turmeric powder
• 1 tsp chat masala powder
• 1 tbsp butter /oil
• Salt (to taste)
• 1 medium cucumber

Method:
• Chop paneer into big pieces.
• In a bowl take ground mint and coriander leaves , to it add curd , salt , garlic paste and all spices
and lemon juice mix well.
• Pour in oil and mix.
• Add paneer pieces and mix lightly marinate it for
• ½ an hr.
• Place the paneer cubes and diced vegetables on the high rack in the microwave and grill for 15-20
min till golden brown on all sides.
• Reposition the paneer pieces frequently for even cooking and brush with butter /oil each time .
• Garnish with cucumber ribbons and serve hot sprinkled with chat masala , lemon and chutney.

South Korea

The Pavlova Shell.Beat whites until stiff. Add cold water and beat again. Add sugar gradually while still beating. Slow beating and add vinegar, vanilla and flour. Place on greased paper on a greased tray and bake at 150 C for 45 minutes, then leave to cool in the oven.
The Pavlova shell is normally filled with cream and covered with fresh fruit such as kiwifruit, bananas or strawberries.

- 3 egg whites
- 3 tablespoons cold water
- 1 cup sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- 3 teaspoons flour

ARGENTINA

Empanadas Argentinas

This is one of the typical foods that we eat in our country. People eat them a lot in the North.

We like them very much and we cook them.

materials:

2 onions

2 cups of potatoes cut in cubes

Salt and pepers

2 eggs

2 cubes the of meat broth

½ k. of minced meat

Russia

The food we like to eat in Russia

The Russian traditional cuisine includes gelantine, cold vegetable soup known as okroshka, fish-soup, cabbage-soup, all sorts of porridges, pies, pancakes, kissel (а starchy jelly), and kvass (аn alcohol-free beer). Of course, the list of dishes varied depending оn local conditions and the well-being of families. Most people used to live оn а modest diet. Аn old Russian proverb even goes that "our food is cabbage-soup and porridge". Guests were welcomed with salt and bread brought out оn аn embroidered towel

Borshch

Many Russians cook borshch very well. It is а regular and favorite mеal with us. This is how we make it. You mау try to cook it for the members of your family, if you want to please them.

Boil some meat for about 1-1,5 hours in the salted water. Stew sliced beetroot in the pаn with the fat from the broth. Fry sliced carrots, onions and parsley in the frying-pan (separately from the beetroot), use vegetable oil for

this. Beetroot should bе stewed, carrots and onions – fried. Peel, slice and fry tomatoes for ten minutes separately. Put some cabbage and potatoes in the broth. (The lid of the sauce-pan must bе ореn). Add stewed beetroot, fried carrots, onion, parsley, tomatoes, sweet реррег (if yоu

want) and in 15 minutes your borshch is ready. It is served with sour сreаm, garlic and greens. Add salt to your taste.

Meat оr poultry - 0,5 kg.

Beetroot - 1 piece (medium size)

Sweet реррег - 1-2 pieces

Cabbage - 500 gr

Potatoes - 2 pieces

Tomatoes - 3-4 pieces оr а spoonful of tomato paste

Brown onions - 1 piece

Parsley - 2 pieces

salt and реррег to taste

Serves: 4

Preparationп: Approx. 20 miпutes, plus сhillпg time

3 medium size cooked beetroot

30g (1oz) butter

1 medium oпion, peeled aпd finely chopped

1 clove garlic, peeled aпd crushed

600 тl (1pt) chicken stock

Salt aпd freshly ground black реррer

То Serve:

150тl (1/4pt) soured cream

chopped parsley aпd chives

Skin and roughly сhор beetroot and put оn оnе side. Heat the butter and fry onion gently for 3 tо 4 minutes. Add beetroot, garlic, stock and seasoning tо taste. Bring tо the boil and simmer gently for 5 minutes. Blend in а processor оr liquidizer until smooth.

Cool and chill very thoroughly.

Before serving, stir in the soured сream carefully tо achieve а marbled effect. Sprinkle with parsley and chives and serve with rye bread.

Portugal

Portugal: Bolo-Rei

Rojões Ingredients

750 grs flour
30 grs bakers yeast
150 grs butter or margarine
150 grs sugar
150 grs crystallized fruits
150 grs dried fruits
4 eggs
1 lemon
1 orange
1 dL Port Wine
1 tsp sea salt

Prick the outside of the crystallized fruits and place them with the dried fruits to soak in the Port Wine. Dissolve the yeast in 1 dL of hot (105°-115°F) water and add 1 tsp of the flour. Mix well and set in a warm place to activate for 15 minutes.

Beat together the butter, sugar and zest from the lemon and orange. Add the eggs one by one, stirring each one in thoroughly. Next add the yeast mixture. When all is mixed well, add the rest of the flower (sifted) and the salt. Knead the dough thoroughly until soft and elastic. If it is too stiff, add a little bit of hot milk.

Next add the fruits that have been soaking in the Port Wine and knead the dough into a ball. Sprinkle a bit of flour over the ball and place in a towel covered bowl. Set in a warm place and allow it to rise for 5 hours.

When the dough has doubled in volume, punch it down and form it into a ball. Next punch a hole in the middle of the dough and work it into a large donut shape. Let it rise for another hour.

Brush the dough with egg yolk and push remaining crystallized fruits, sugar cubes, whole pine nuts and other nuts into the outer dough. Bake in a high heat oven until golden. To keep the hole in the middle from closing, you may want to place a small bowl in the middle.

After cooking, brush the entire bread with a mixture of gelatin and water.

Portugal: Bacalhau a Brás

Arroz Doce Ingredients

350 grs cod fish
250 grs potatoes, diced
1.5 dL olive oil
2 onions
6 eggs, mixed
parsley
olives

Shred the cod fish into fine pieces, removing all skin and bones. Dice the onion and sauté in the olive oil until translucent. Be careful to not overcook the onion. Add the potatoes, mixed eggs and parsley and mix well, allowing the eggs to cook thoroughly. Decorate the top with olives and serve in a covered dish.

Portugal: Cozido à Portuguesa

Arroz Doce Ingredients

1.5 kg beef
1 chicken
200 grs cured ham (presunto, prosciutto)
150 grs green beans
1 choriço sausage
2 onions
2 carrots
2 turnips
1 sprig of mint
1 savoy cabbage
2 portuguese cabbage, kale
6 potatoes
125 grs rice

Place the beef, chicken, cured ham, and choriço in cold water for a half hour to soak. Rinse well and then place in a pot on the stove with enough clean water to cover all. When the water begins to boil, scoop any foam off the top and allow it to continue to cook at a low boil. Add salt to taste, along with the onions, carrots and turnips.

As each item cooks, remove it from the broth into a separate dish, and cover with a small amount of the broth. When everything has cooked thoroughly, pass the remaining broth through a strainer. Cook the rice in 2.5 to 3 dL of the broth with the mint sprig. Add the beans and cabbages to the remaining broth and allow all to cook.

Place the cabbage into a platter. Slice the beef, chicken and ham and place on top. Garnish the dish with the remaining vegetables. Place a portion of rice in the middle and top with slices of choriço

PORTUGUESE COFFEE BUTTER CAKE

by Fabio - age 15

 Amount Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1       c            unsalted butter, softened

                        - (no substitutions)

   1       c            Sugar

   4       lg           Eggs, at room temperature

   1       t            Vanilla extract

   1 1/2   c            All-purpose flour

     1/4   ts           Salt

Coffee Butter cream

     3/4   c            Milk

   6       lg           Egg yolks

   1       c            Sugar

   4       ts           Instant coffee powder

   1       tb           Vanilla extract

   2       c            Unsalted butter, softened

                        -(no substitutions)

Prep time:  1-1/2 hours plus cooling Baking time: 10 to 12 minutes per batch

 Cake Wafers

Coffee buttercream:

  Heat milk in medium saucepan over
medium heat just to boiling.  Meanwhile, whisk egg
yolks and sugar together in medium bowl. Gradually
whisk in hot milk.  Return mixture to saucepan; cook stirring constantly, over medium-low heat until
mixture thickens and coats back of spoon, about 6 minutes.  (Do not boil.) Strain through sieve into
mixer bowl.  Stir in coffee powder and vanilla. Cool to room temperature. Beat in 2 cups butter, 1
tablespoon at a time, beating well after each addition.
To assemble, place 1 cake wafer on serving platter.
Spread evenly with 1/3 cup buttercream.  Add second
wafer and 1/3 cup more buttercream; repeat with
remaining wafers and buttercream, ending with wafer.
Pipe remaining buttercream decoratively on top.  (Can
be made ahead. Cover and refrigerate up to 24 hours.)
Remove from refrigerator 30 minutes before serving.

Arroz Doce
(Portuguese Rice Pudding)
Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks but has a voluptuous texture even without them and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon—but not vanilla. Use ground cinnamon to decorate the top; the easiest way is sifting it through a paper doily.

Ingredients

3 to 3 1/2 cups	milk
2 sticks	cinnamon
	Grated zest of 2 lemons
1/2 teaspoon	salt
1/4 cup	Brown sugar
1 tablespoon	Unsalted butter
1/2 teaspoon	Ground cinnamon plus more for garnish

Method

1. Wash and drain the rice. Place it in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain the rice in a colander, rinse with warm water, drain again and set aside.

2. While the rice is cooking, place 3 cups of milk in a medium heavy-bottomed saucepan, add the cinnamon sticks, lemon zest and salt. Bring the mixture to a simmer over medium heat. Turn off the heat and let the milk infuse until the rice is ready.

3. Place the rice in another medium heavy-bottomed saucepan, and ladle in 1 cup of the warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until the milk is absorbed. Ladle in another 1/2 cup of the warm milk, stir and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). Along with the last 1/2 cup of the milk, stir in the sugar, butter and ground cinnamon. When the lastaddition of the milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add an additional 1/4 cup to 1 cup of milk (cold is fine) as desired.

4. Turn the pudding out into a medium serving dish or divide between six individual serving dishes and decorate the top with ground cinnamon.

How it looks like

Now find out how it tastes….

Rodolfo N. Portugal

BELIZE

Multicolored Tomato Salad Over Pan Tomato

By: Zamira Carillo- Gallon Jug School- Belice

Makes a serving of 6

6 slices of tomatoes ( different shapes if possible )

1 cup of halves cherry tomatoes

½ cup of red onion

1/3 cup sliced basil

2 tsp. of red-wine

2tsp. extra virgin olive oil

4 tsp. capers

½ tsp. salt

¼ tsp. of pepper

Sourdough bread cut into 6 slices

1 clove of garlic peeled

Preparation:

Mix the salad and spread the wine and oil over the salad

Lightly toast the bread. Rub both sides with the garlic slice

Place a slice of bread on each plate and cover the bread with the salad mixture. Cover with 1 cup on each slice

Enjoy!

Stuffed Green Peppers

By: Raquel Sanabria-Gallon Jug School-Belize

3 large green peppers

½ pound ground beef

1 cup dry crumbs

1 tablespoon chopped onion

1 teaspoon pepper

1 can ( 8 oz) tomato sauce

Preparation:

Heat the oven to 350. Cut this slice from the stem of each pepper and remove all the seeds. Wash the inside and outside. Heat 1 cup of water and ½ teaspoon salt to boiling and add the peppers. Cook for 5 minutes and drain.

Mix the remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand the peppers upright in an un-greased baking dish. Cover and bake them for 45 minutes. Uncover and bake for another 15 minutes. Makes 2-3 servings.

Grilled Chicken Breast with Tomato Nectarine Relish

By: Zamira Carillo- Gallon Jug School-Belize

Could also be used with swordfish or tuna steaks

Makes serving for 6

1 tsp. grated lemon rind

2 tsp. olive oil

2 garlic cloves-minced

½ tsp. salt

fresh ground pepper

4 skinless, boneless chicken breast halves

Relish

1 cup of quartered grape tomatoes

1 nectarine, pitted and diced

1 tsp. chopped basil

2 tsp. sugar

1 tsp. grated lemon rind

1 tsp. balsamic vinegar or cider vinegar

¼ tsp. salt

ground pepper

Preparation:

Combine the lemon rind, oil, garlic and salt and pepper in a zip lock bag with the chicken. Refrigerate the bag and turn over once in awhile

Prepare the grill for medium fire

Combine all the relish ingredients

Grill the chicken

Serve with the relish covering the top of the chicken

Poland

CHRISTMAS EVE’S TRADITIONAL DISHES

There is a variety of dishes served on this special day, but there is one rule: there must be twelve of them on the Christmas Eve’s table. The dishes differ mainly according to the region of the country, so we decided to collect most of them.

In the recipe section we would like to invite you to try three delicacies: they are all Christmas Eve’s desserts – one is popular in the whole country, one is connected with our region, Silesia, and one comes from Eastern Poland.

There are a few things which are very characteristic for Polish Christmas: these include: fish (usually carp and herring, although nowadays more and more people start serving other kinds of fish as well), honey (appearing in many desserts and cakes), poppy seed (just like honey), sauerkraut, mushrooms and dried fruit.

HERE IS OUR LIST:

- “barszcz” – red beet soup

- “uszka” – a kind of Polish ravioli filled with mushroom stuffing, served with barszcz (picture: barszcz)

- “zupa grzybowa” – mushroom soup

- “zupa rybna” – fish soup

- almond soup with raisins

- fried carp (picture: karp)

- carp roast in vegetables

- carp in grey gravy

- carp in Jewish style

- carp in jelly

- herrings with cream

- fried potatoes stuffed with herrings

- fish dumplings

- sauerkraut fried with mushrooms (picture: kapusta)

- sauerkraut fried with peas

- “pierogi z kapustą” – a type of pies filled with fried sauerkraut and mushrooms (picture: pierogi)

- Christmas vegetable salad

- “makówki” – a typical Silesian dessert, a kind of pudding made of poppy seed, sweet bread, raisins, nuts etc .

- “moczka” – a Silesian sweet dessert soup

- poppy seed dumplings

- “kutia” – a kind of pudding made of wheat, honey, poppy seed etc, originating from Eastern Poland

- poppy seed rolled cake

- “piernik” – gingerbread cake

- “pierniczki” – small gingerbread cookies, beautifully decorated (picture: pierniczki)

- a drink made of boiled dried fruit

- nuts and fruit

“Piernik Staropolski” – OLD POLISH GINGERBREAD CAKE

INGREDIENTS:
Ø 600 grams honey (melted)

Ø 100 grams candied lemon peel

Ø 10 grams bicarbonate of soda

Ø 1 spoonful of rum

Ø 500 grams flour

Ø 1 teaspoonful of cinnamon and ground cloves

Ø salt

Ø 100 grams chopped almonds

Ø 2 eggs

Ø 300 grams dark chocolate

Ø 20 peeled almonds and candied cherries for decoration

INSTRUCTIONS

¨ pour the honey in a pan and make it warm (do not allow to boil)

¨ chop the lemon peel

¨ dissolve the soda in the rum and pour into a bowl

¨ add flour, cloves, cinnamon, salt, lemon peel and chopped almonds

¨ beat in eggs

¨ add melted and cooled honey

¨ mix everything very carefully with a mixer until smooth

¨ cover the bowl and put away for 24 hours

¨ take a baking tray (26x32 cm) and cover it with the baking paper

¨ roll out the dough, put on the tray and into the oven]

¨ bake 25 – 30 minutes in the temperature of about 175⁰C

¨ cut the hot cake evenly into two parts

¨ spread plum jam on the bottom part

¨ put the second part on top of it

¨ melt the chocolate and spread on the cake

¨ decorate with almonds and candied cherries

“Moczka” – Silesian sweet dessert soup

INGREDIENTS:

§ 300 grams honey gingerbread

§ ½ big celery

§ 1 medium sized parsley

§ 300 grams prunes

§ 2 bottles of caramel beer

§ 10 dried figs

§ 50 grams walnuts

§ 20 almonds

§ 100 grams raisins

§ juice of 1 lemon

§ salt

§ two spoons butter

§ two spoons flour

INSTRUCTIONS:

v soak the prunes for 4 hours in lukewarm boiled water

v wash and peel the vegetables

v boil the vegetables until soft and take out of the water

v cut the gingerbread into pieces

v soak the pieces in the vegetable stock, adding beer

v boil the prunes in a small amount of water

v pour in the prune to the gingerbread

v add raisins, chopped almonds, chopped walnuts and chopped figs

v sprinkle in salt and add lemon juice

v melt butter on a pan

v add flour and fry together

v stir the mixture in the soup

v “MOCZKA” is ready!

v Serve warm or cold in small serving bowls

“Kutia” – EASTERN POLISH POPPY SEED AND WHEAT DESSERT

INGREDIENTS:

q 1 glass shelled wheat

q 1 glass poppy seed

q ½ glass honey

q 1 glass milk

q 200 grams walnuts

q 100 grams almonds

q 3 spoonfuls raisins

q some figs, dates, hazelnuts and orange peel (the more, the better)

q salt

INSTRUCTIONS:

ü rinse the shelled wheat and soak it overnight

ü next day boil it until soft (3 – 4 hours)

ü while boiling change the water frequently

ü drain carefully on a sieve and leave to cool

ü wash the poppy seed and pour boiling milk over it

ü boil together on low heat

ü leave to cool and drain on a very thick sieve

ü grind twice on a meat mincer

ü combine ground poppy with the cooled wheat

ü stir in honey

ü chop the dates, figs, walnuts, hazelnuts, almonds, orange peel and raisins

ü add them to the mixture

ü sprinkle with salt and mix thoroughly

ü refrigerate for a few hours before serving

ü served as the last dish on Christmas Eve

Japan

Here is a recipe for Miso soup written by Yon sho in Japan. We eat this almost everyday, sometimes three times a day! It's always different, you can put lots of different vegetables in it.

This is basic Shimabara Miso Soup.

WATER- (enough for a bowl of soup for everyone you are feeding.) in a pot.
Put KELP and DRIED SARDINES in the cold water and bring to a boil.

Add a handful of BONITO FLAKES and turn off the flame. Let it sit for a few
minutes. Strain.

Return to a boil and add cubed TOFU and WAKAME SEAWEED. Turn off the flame
and strain mugi MISO ( white barley miso ) through a sieve.

Pour into bowls and top with chopped GREEN ONIONS. Enjoy!

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Azerbaijan

Hello Dear Friends,

Azerbaijan cuisine is traditionally considered to be an exotic element of the national culture for foreigners. And it is indeed as it has everything to be exotic. It is original, poignant and reflects the richness of the country by itself. It constitutes the abundance of meat, fish and vegetables dishes seasoned by sweet scented greens and spices. Any experienced gourmand visiting the republic would be amazed by fine taste and delicate flavour of the Azerbaijan cuisine. Dishes are unique and original, and can not be confused with dishes of other national cuisines. The Azerbaijan cookery has preserved old cooking methods although has modified them taking into account up-to-date techniques. In cafes and restaurants some national dishes are served in special crockery in which the dish is prepared.

Below are some traditional recipes that constitute the core of the national cuisine.

Good appetite! We will continue write our recipes.

Dovga

Ingredients Mutton-108g Onions-15g Peas-15g Yogurt-200g Egg-1 Flour-8g Rice-20g Spring onions-18g Spinach-40g Celantro/Dill-30 Mint-15g Celery-10g Pepper/salt to taste

Cooking Dovga is soup made of yogurt. Mix flour and egg and add some rice. Boil the mixture continuously stirring to prevent it from curdling. When the mixture begins to boil, add finely chopped greens and salt and boil until cooked. Dovga can be prepared with or without meat. In the first case, peas are boiled until half cooked, then small meat balls are made from minced meat and boiled with peas until ready. The cooked peas and meat balls are then added to the the basic mass

Piti

Ingredients Spinach-150g Sorrel-150g Spring onions-50g Coriander/Dill-15g Parsley-15g Butter-20g Egg-1/2 Wheat Flour-140g Yogurt-50g Salt/Pepper

Cooking Steep peas in water for 4-5 hours. Boil the meat and peas in a saucepan on a slow fire. Add potatoes, coarsely chopped onions, rinsed cherry plums, salt and saffron infusion 30 minutes before the dish is ready and boil until cooked. As a rule, piti is served in the saucepan in which it was cooked and poured out into plates. Peeled onions and sumakh (barberry powder) are served.

Yrpaq dolmasi

Ingredients

Mutton-108g,Rice-30g, Onions-20g, Coriander/dill/mint-15g, Grape leaves-40g

Yogurt-20g , Crushed garlic-5g, Pepper & salt

Cooking

Mince mutton and onions. Add rice, chopped herbs, salt and pepper. Boil fresh grape leaves 2 min. Mix the filling thoroughly and warp in leaves, 25g of filling to each dolma. Layer dolmas in deep saucepan, add water till it covers the upper layer and stew for an hour.

Yogurt with crushed garlic is served separately.

Plov(pilaff)

Ingredients Mutton-221g Rice-150g Raisins-30g Dried Apricots-25g Chestnuts-50g Onions-20g Saffron-0.1g Pepper/salt-to taste

Cooking

Brown a chunk of mutton and separate bones. Add simmered onions, fruit, peeled chestnuts and small

quantity of meat broth. Stew until cooked. Boil rice till half done, seive it and preparegazmag:

mixture of flour, egg, butter, yogurt rolled into thin dough and layered at the bottom of the saucepan.

Put the rice into the pan, sprinkle it with melted butter and out to steam for half an hour.

When serving empty rice on a tray put the cooked seasoned muttonand gazmag, cut into diamond shape

on top

USA

Lemonade by Alisa H.

Ingredients

-6 1/2 cups of water
-1 cup of lemon juice from concentrate
-1 cup sugar

Directions
1. Combine ingredients
2. Stir until sugar dissolves
3. Put into pitcher, add ice, and serve

Peanut Butter Buck-Eyes by Anna G

INGREDENTS

1-Cup gram cracker crums

1-box(4-4 1/2)confectionary sugar

1-Cup peanut butter

DIRECTIONS

MIX all those together and form 1'' balls

12oz-melted chocolate chips

1tsp-crisco

MELT together

1.Dip peanut butter balls into the chocolate mix

2.Put on wax paper untill chocolate hardens

I hope you enjoy your holiday treat!!!!!!!!

Reindeer Mix (X-mas Trail Mix) by Ericka S.
1 lb. chocolate M&M’s

1-12 to 18 oz. jar of dry roasted peanuts

1-16 oz. bag of pretzel sticks (broken into smaller pieces)

3 cups Cheerios (plain or multi grain)

3 cups wheat Chex

3 cups corn, rice or bran Chex

2 lbs. white chocolate

Find the largest pot you have and fill it with all the ingredients except the white chocolate. Mix the ingredients a bit.

Melt the white chocolate in a double boiler or microwave. ( If you do it in the microwave, stir often so it doesn’t burn.) Pour over the mix. Toss until the cereal etc. is well coated.

Spread it out on wax paper to “dry”. Break into large clumps as it is drying (with a fork). Store in air tight containers.
**The white chocolate morsels are less expensive and melt quicker.

3-4 10 oz. bags will coat the mixture.

Chocolate Chunk Pecan Pie by Alisa H.
Ingredients
-1 unbaked 9-inch deep-dish pie shell
-3 large eggs
-1 cup light corn syrup
-1/2 cup granulated sugar
-1/2 stick of butter (or margarine), melted
-1 teaspoon vanilla extract
-1 cup pecan halves, coarsely chopped
-3/4 cup of semi-sweet chocolate chunks
Instructions
1. Preheat oven to 350 degrees Farenheit
2. Combine eggs, corn syrup, sugar, butter, and vanilla extract in medium bowl with a wire wisk
3. Stir in pecans
4. Sprinkle chocolate chunks over bottom of crust
5. Pour pecan mixture into pie shell
6. Bake for 50 to 55 minutes on baking sheet
7. If browning to quickly cover with aluminum foil
8. Cool on wire rack for 2 hours, refrigerate until serving time
Makes 8 servings

Chocolate Fudge by Alisa H.
Ingredients
-1 1/2 cups of granulated sugar
-2/3 cups (5 fl. oz.) of evaporated milk (Carnation works best)
-2 tablespoons of butter or margarine
-1/4 teaspoon salt
-2 cups of miniature marshmallows
-1 1/2 cups of semi-sweet chocolate morsels (Nestle works best)
-1 teaspoon of vanilla extract
Optional
1/2 cup chopped pecans or walnuts
Instructions
1. Line 8-inch-square baking pan with foil
2. Combine sugar, evaporated milk, butter, and salt in medium, heavy-duty saucepan
3. Bring to full rolling boil over medium heat, stir constantly
4. Boil and stir for 4 to 5 minutes
5. Remove from heat
6. Stir in marshmallows, chocolate morsels, nuts, and vanilla extract
7. Stir vigorously for 1 minute
8. Pour into prepared baking pan
9. Refrigerate for 2 hours or until firm under foil
10. Lift off foil and remove from pan, cut into pieces
Makes 49 pieces

Soft Pretzels - by Ericka S.

Yield: 18 Pretzels

1 cup water (105°F-115°F)
2 tsp butter or margarine
1 tsp sugar
1/2 tsp salt
3 cup all-purpose flour
1 1/2 tsp yeast
coarse salt (kosher or sea) or sesame seeds

Glaze
1 egg white
1 Tbsp water

Combine warm water and yeast and stir until yeast is dissolved/softened. Add in 1½ cups flour, butter, and salt. Mix well, at least 3 minutes. Stir in the remaining flour and knead mixture until dough loses stickiness. Let rise in a covered greased bowl until doubled in bulk. Punch down dough. On a lightly floured surface cut the dough into 18 equal pieces. Roll each piece of dough into a rope about 16" long. Shape each rope into a pretzel. (Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.)

Place the pretzels on a greased baking sheet 1 1/2" apart. Brush with combined egg white and water. Sprinkle with salt or sesame seeds. Bake in preheated 375 degree (F) oven for 15 to 20 minutes or until gold brown.

Enjoy!!!

Peppermint Creams - USA: submitted by Giulia

Ingredients-

2fl oz of sweetened condensed milk

Peppermint essence(or lemon)

Green food coloring (optional)

7 oz of powdered sugar

Corn flour

Chocolate chips

1. Pour milk in glass bowl. Carefully add a few drops of essence and coloring.

2. Sift powdered sugar in bowl. Stir till mixture is stiff.

3. Sprinkle corn flour on a board to stop mixture from sticking, put mixture on board and make smooth.

4. Roll out to make ½ inch sheet

5. Cut out small circles 1 inch across.

6. Dip in melted chocolate

7. When dry wrap in tin foil