Travelling around the world for my conferences or charities, I had the chance to meet adorable people from different cultures and with different points of view in life .Even if regarding all that matters: we all are alike: we want our loved ones to be happy, loved and well cared of. One of the way to achieve this is food.. Of course !
So I am going to unveil some of the recipes I loved the most and had the chance to learn to cook them with all the abuelas, nonne, halmeoni 할머니, Sobo祖母, grannies,giagiádes γιαγιάδες, aljaddat الجدات I met and that adopted me.
Traditional Swedish Pancakes (Pannkakor)
This one is a recipe dear to many Swedish or Swedish descents. Traditional Swedish pancakes are light and thin—comparable to crepes—with a hint of sweetness. You may find them folded (not rolled) and topped with cream, jam, or fruit such as lingonberries, an essential Swedish fruit.
I recommend you to add a beverage Lindqvist of Sweden’s ’Cloudberry Tea’ sweetened with sugar.
- 3 eggs
- 1¼ cup (300 ml) milk
- ¾ cup (158 g) flour
- 1 tablespoon (12 g) sugar
- ½ teaspoon (2.5 g) salt
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) melted butter
- Beat the eggs and milk with a hand mixer or blender.
- Add the flour, sugar, salt, vanilla, and melted butter, and mix until smooth.
- Pour about ¼ cup (30 ml) of batter onto the frying pan, and quickly tilt and swirl the pan to evenly coat the bottom.
- Cook over medium heat for 1–2 minutes.
- Flip the pancakes with a spatula, and cook about 1 minute more, until golden brown
This one is for meat eaters..Not my case at all. But as some of you are and requested me the recipe, that I usually cook vegan with fried tofu instead of meat. But one thing is sure, this dish takes comfort food to another level
Bandeja Paisa (Paisa as in person from the Paisa Region, bandeja as in platter) is a popular meal in Colombian cuisine, featuring a generous amount and variety of food: red beans cooked with pork, white rice, ground meat, chicharrón, fried egg, plantains, chorizo, arepa, hogao sauce, black pudding, avocado, and lemon, served on a platter or a tray. I recommend to skip breakfast as the dish is usually served for lunch.
PREP TIME: 40 Minutes
COOK TIME: 60 Minutes
SERVINGS: 4 People
- 2CUPS WHITE RICE
- 2CUPS PORK SKIN OR CHICHARRONES
- 4PLANTAINS BAKED
- LIME FOR GARNISH
- AVOCADOES FOR GARNISH
- PAISA BEANS
- 2CUPS CRANBERRY BEANS OR PINTO BEANS
- 1/2POUND PORK HOCKS
- 4CUPS WATER
- 1CUP CARROTS SHREDDED
- 1/2TEASPOON SALT
- 1/2GREEN PLANTAIN CUT INTO 1/4 INCHES
- 1TABLESPOON ONIONS CHOPPED
- 2CUPS TOMATOES DICED
- 1/4CUP SCALLIONS CHOPPED
- 3TABLESPOONS VEGETABLE OIL
- 1/4TEASPOON SALT
- 1CLOVE GARLIC MINCED
- 1/4CUP CILANTRO CHOPPED
- 1/4TEASPOON CUMIN GROUND
- 3TABLESPOONS VEGETABLE OIL
- 1CUP SCALLIONS CHOPPED
- 2CUPS TOMATOES FRESH, CHOPPED
- 1CLOVE GARLIC MINCED
- 1TEASPOON CUMIN GROUND
- 1/4TEASPOON SALT
- 1/4TEASPOON PEPPER GROUND
- POWDERED BEEF
- 1POUND FLANK STEAK
- 5CUPS WATER
- 2CLOVES GARLIC CRUSHED
- 2SCALLIONS CHOPPED
- 1/2CUP ONION CHOPPED
- 1/2TEASPOON CUMIN GROUND
- SALT TO TASTE
- PEPPER TO TASTE
Manhattan Clam Chowder from the USA has red broth, which, other than the white roux-based New England Clam Chowder, is tomato-based. The addition of tomatoes in place of milk was initially done by Portuguese immigrants in Rhode Island, as tomato-based stews were a traditional part of Portuguese cuisine. In the 1890s, this chowder was called “Fulton Fish Market clam chowder” and “New York City clam chowder.” Manhattan clam chowder was referenced in Victor Hirtzler’s “Hotel St. Francis Cookbook in 1919. According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think).Some people add some bacon, others don’t , so it is really up to you. I personally do it vegan and serve it with rolls and salad
Total TimePrep: 10 min. Cook: 40 min.
Makes8 servings (about 2 quarts)
- 2 tablespoons butter
- 1 cup chopped onion
- 2/3 cup chopped celery
- 2 teaspoons minced green pepper
- 1 garlic clove, minced
- 2 cups hot water
- 1 cup cubed peeled potatoes
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (6-1/2 ounces each) minced clams, undrained
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Dash cayenne pepper
- 2 teaspoons minced fresh parsley
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
- Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein
Garlic Fingers are an Atlantic Canadian dish, similar to a pizza. Instead of being cut in triangular slices, they are cut in thin strips, or “fingers”. Instead of the usual tomato sauce and pizza toppings, this is pizza dough topped with garlic butter, parsley, and melted cheese. Bacon bits may be added. This is similar to the German dish of Flammkuchen or the French Tarte flambée. Garlic fingers are often eaten as a side dish with pizza, dipped in donair or marinara sauce.
- 1 cup warm water
- 1 tbsp quick rise yeast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp garlic powder
- 2½ – 3 cups all purpose flour
- 2 heads of garlic, cloves finely chopped
- 2 tbsp butter, melted
- 1½ cups mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 tsp of garlic powder
- 1 tsp onion powder
- 4 tbsp white vinegar
- In a large bowl add water and sugar. mixing until dissolved, sprinkle yeast on top and leave for 10 minutes to proof.
- Add garlic, pepper and lastly salt. Mix slightly
- Gradually add 2½ cups of the flour and mix until the dough has a smooth, even texture and is no longer sticky. (Add more flour as needed)
- Lightly brush top of dough with olive oil, cover and place in a warm location for about 30 minutes to rise. (dough should double in size)
- Heat oven to 425°F .
- Press dough evenly into a pizza pan, making sure to cover entire pan.
- Brush dough with butter and evenly cover with chopped garlic.
- Evenly cover dough with mozzarella and sprinkle parmesan over top.
- Place in center of oven and bake for 15-20 minutes until dough is slightly browned at edges.
- Set oven to broil and leave until cheese is golden brown. (This can happen quickly so watch carefully)
For the Dip:
- Combine both milks with onion powder and garlic in a medium glass bowl.
- Add vinegar and stir lightly with a fork just until mixture thickens. Stir it too much and it will become runny.
- Refrigerate until ready to use. (This sauce will last a very long time)
Traditional miso soup is made with dashi, which is Japanese sea broth or out of kombu (dried kelp) and bonito (dried tuna flakes), and some have wakame (dried seaweed). Miso is high in protein while being low on calories. It is believed that over three-quarters of people in Japan consume miso soup at least once a day. The origins of this popular dish can be traced back to ancient times. It became a ‘daily meal’ for the samurais during the Kamakura period (1185–1333), and, during the age of Japanese civil wars. The recipe for its ‘instant paste’ was developed for military commanders to eat — which made miso soup an easily-preparable and accessible meal.
- Serves 6
- ACTIVE TIME
- 10 minutes
- TOTAL TIME
- 20 minutes
- 1/2 cup dried wakame (a type of seaweed)
- 1/4 cup shiro miso (white fermented-soybean paste)
- 6 cups Dashi
- 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
- 1/4 cup thinly sliced scallion greens
- Prepare wakame:
- Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
- Make soup:
- Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
Perfect Summer Rolls
This delicious treat is easy to make, can be adapted to any taste and will fill up your stomach without hurting your diet or balance. Originally from Southern Asia and more specifically Vietnam, the rolls are know to be cooked with fresh food, less to no oil, as the people don more on spices and getting the real taste of the food in your mouth than blending it.
6 sheets Vietnamese Rice Paper
1 cup Purple Cabbage
1 cup Fresh Mint
2-3 cups Lettuce
1 cup Glass Noodles
- you can also use zucchini, firm avocado, bell peppers, green onions, beets, snap peas, lettuce, spinach, and kale
…just slice everything (except the greens) into fine matchsticks. The leafy greens and sprouts lend a delicate crunch to balance out the harder raw vegetables. You’ll wrap everything, burrito style, in a barely-there rice paper wrapper.
the spicy peanut dip (70 cals for this 1 serving portion):
½ tbsp soy sauce, 1.5 tbsp water, ¼ tbsp garlic powder, ¼ tbsp sriracha (or more if you like it really spicy), 1 tsp red pepper flakes, 1 tsp brown sugar, 1/8 tbsp sesame oil, 2 tbsp PB2
Charmoula (شرمولة:) is a marinade used in Algerian, Moroccan, and Tunisian cooking. It’s usually used to flavor fish and other seafood, but can be used on meat or vegetables as well. It’s made of a mix of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt and may include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different versions using different spices and proportions vary widely. In most recipes, the first two ingredients are garlic and coriander/cilantro.
A Moroccan version comprises dried parsley, cumin, paprika, and salt and pepper. It’s the original seasoning for grilling meat and fish in Moroccan cuisine. MAKES 1 ¼ CUPS.
¾ cup extra-virgin olive oil
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sweet or smoked paprika
10 sprigs fresh cilantro, minced
4 cloves garlic, minced
1 red chile, stemmed, seeded, minced
1 shallot, halved and thinly sliced
Kosher salt, to taste
Combine ingredients in a medium bowl; season with salt. (For a smoother consistency, purée in food processor.) Cover and let sit at least 1 hour at room temp before using to let flavors meld. The sauce will keep, covered and refrigerated, for up to 4 days.
This one is from russia, we boil berries with sugar and water and drink it hot or cold depending on what time of year it is 🙂 does anybody else make this?
Kompot (or stewed fruit) is a traditional Russian dessert beverage that combines an assortment of fruits with rich, thick syrup.
The base of kompot is, of course, the fruit. Among the numerous recipes one may find some that use dried fruit, while others advise berries and still others call for preserved summer fruits – or an assortment of whatever looks good and edible. Depending on the type of fruit used, the spicing and level of sweetness is usually adjusted to make the fruit compote’s flavor optimal.
Slow cooking is important, so the fruit retains its shape. The result may be served warm or chilled. Kompot is extremely easy to make at home and home cooks can create unique versions with special fruits to taste.
As each season bristles with this or that fruit it’s possible to make big batches of kompot and then chill or freeze the rest to drink at another time – usually in winter in order to feel nostalgic about summer or impress your friends with your outstanding culinary abilities.
Favored choices of kompot fans in Russia are usually strawberries, blueberries, raspberries, apricots, prunes and plums, but experiments are always welcome.
Kompot is a wonderful soft drink all year round – refreshingly cool in summer or invitingly hot in mid-winter.
Here is a recipe for you to try at home:
- 1 lb assorted berries (for example, strawberries, red bilberries, blueberries, raspberries, black currant, or a frozen mix is a good choice too)
- 2 liters of water
- 6 tablespoonfuls of sugar
- 2 teaspoons lemon juice
- 1 teaspoon of vanilla or liqueur
To make fruit kompot, start by making syrup from water simmered with sugar, lemon juice, and vanilla or liqueur. Next, add evenly chopped fruit and cook it on low heat until the fruit begins to soften. When mixing harder and softer fruits, add the softer fruits later so that they do not disappear while the harder fruits cook. The length of cooking varies, depending on individual taste, with some cooks preferring to just briefly warm the fruit, while others stew it to a soft, even texture. To make kompot taste even richer, add a few leaves of fresh peppermint three minutes before the drink is cooked. It can be served either warm or cold.
Copyright © 2019- Intellectual property of Angénic Agnero- All Rights Reserved 1997-2019.