Laos

Sweet Coconut Cakes

-500ml coconut milk
-375g rice flour
-125g caster sugar
-vegetable oil, for brushing


1) Place the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500ml water, and whisk until completely smooth.
2) Heat a khao nom kok pan or a Dutch pancake pan (poffertjes pan) to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove. Pour the batter into each mould, close the lid and cook for 4-5 minutes, or until the cakes are browned and crisp, but moist in the centre. Using an oiled stainless steel Chinese soup spoon or teaspoon, remove the cakes from the pan. Repeat with the remaining batter.

Serve hot.

Source: http://www.sbs.com.au/food/recipes/sweet-coconut-cakes

Djibouti

Banana Fritters

-6 well-ripened bananas
-4 oz. rice or wheat flour
-2 oz. sugar dissolved in 4 Tbsp. water
-1/2 to l level teaspoon nutmeg
-Oil/fat for frying

1) Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well.
2) Fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters.

Source: http://www.healthy-life.narod.ru/wor_ek57.htm

Austria

Sacher Torte
(This torte has been around since the early 1800's, and remains one of the most popular confections from Vienna today! In fact, December 5th is "National Sachertorte Day", and there is also a well-known hotel in Vienna named for the dessert- Hotel Sacher.

-7 egg yolks
-150 g softened butter
-125 g icing sugar
-200 g dark chocolate
-1 packet (8g) vanilla sugar
-7 egg whites
-125 g crystal sugar
-A pinch of salt
-150 g flour
-Butter and flour for the mould
-150 – 200 g apricot jam, for spreading
-Rum, if desired
-Whipped cream to garnish

Glaze:
-200 g dark chocolate coating or cooking chocolate
-250 g sugar
-150-170 ml water


1) Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. 
2) Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. 
3) Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the cake tin and bake for about 1 hour.
4) Remove the cake and leave to cool (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
5) If the apricot jam is too solid, heat it briefly and stir until smooth, before flavoring with a shot of rum (if using). Cut the cake in half horizontally. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
6) To make the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.
7) Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sacher Torte in the fridge, as it will “sweat”.


Source: http://www.austria.info/uk/austrian-cuisine/sacher-torte-1561460.html

Saint Pierre and Miquelon

Bouillabaisse
-3/4 C. olive oil
-2 onions, thinly sliced
-2 leeks, sliced
-3 tomatoes - peeled, seeded and chopped
-4 cloves garlic, minced
-1 sprig fennel leaf
-1 sprig fresh thyme
-1 bay leaf
-1 teaspoon orange zest
-3/4 pound mussels, cleaned and debearded
-9 C. boiling water
-salt and pepper to taste
-5 lbs. sea bass
-1 pinch saffron threads
-3/4 lb. fresh shrimp, peeled and deveined

1) Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2) Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3) Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
4) Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Source: http://allrecipes.com/recipe/bouillabaisse/

El Salvador

Pupusas (the national and one of the most popular dishes in El Salvador)

*This recipe comes from my sister-in-law!

Masa/Dough:

-just less than 1/2 bag of Maseca (corn flour)

-warm water (enough to bring masa to desired consistency)

-about 2 Tbsp canola oil

-generous salt

Curtido:

-1 head cabbage, thinly sliced

-1 carrot, shredded

-1 onion, thinly sliced

-1 C. apple cider vinegar

-oregano, to taste

-salt, to taste

Optional fillings:

-shredded mozzarella

-refried beans

-chicharrones

-minced bell pepper

1) To make masa, add warm water to Maseca. When soft, add oil and salt, mix well.

2) To make curtido, place prepared vegetables in a large bowl. Pour boiling water over to cover. Once soft, drain. Add cider vinegar and 1 C. cold water, more or less to taste. Add oregano and salt.

3) To make pupusas, roll a small piece of dough into a ball, flatten out with palms until about 3" around. Put 1-2 Tbsp. filling in center, and close dough around, re-forming ball. Flatten out again, and fry several minutes on each side until masa is cooked through. Serve with curtido.

Sudan

Hibiscus Tea  (popular in Sudan and Egypt)

-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C sugar

*Optional flavorings (add 1-2):
-1 sprig mint (optional)
-1/2 tsp vanilla extract 
-1/2 tsp grated fresh ginger
-1 tsp orange flower water
-1/2 C. lemon juice


1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3) Pour through a cheesecloth-lined strainer into a pitcher.
4) Stir in sugar, then add other desired flavorings. Add ice and chill before serving.


Source: http://www.food.com/recipe/hibiscus-tea-egypt-456615

Guinea-Bissau

Moqueca de Peixe

(Braised Whole Fish)


-1 whole fish (about 1kg), cleaned and scaled 

-2 hot chillies 

-juice of 2 lemons 

-1 can of coconut milk 

-1 Tbsp tomato purée (mix with coconut milk)

-1 onion, sliced into rings

-1 green or red bell pepper, sliced

-salt, to taste 

-hot chilli powder, or freshly-ground black pepper, to taste 

1) Pound together a few hot chillies with a little salt and the lemon juice. Rub this mixture liberally over the fish and set aside to marinate in the refrigerator for 1 hour. 2) After 1 hour, remove the fish and transfer to a roasting pan. Arrange the onion rings and bell pepper strips over the top then pour in the coconut milk (mix with the tomato purée first). 

3) Cover with a lid or a sheet of kitchen foil, then transfer to an oven pre-heated to 180°C and bake for 40 minutes, or until the fish is tender (it will flake readily with a fork). When ready, carefully transfer the fish to a serving dish. 

4) Pour the coconut milk sauce over fish and accompany with white rice.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-moqueca-de-peixe
Copyright © celtnet

Bulgaria

Bulgarian Mish Mash(a traditional scramble with Feta)

-3 medium tomatoes, diced
-3 red peppers, diced
-1 onion, diced
-2-3 tablespoons vegetable oil
-200g feta cheese
-3 eggs
-chopped parsley
-salt and pepper to season


1) Heat the oil in a frying pan. add the onions, then the peppers and tomatoes, and cook for 3-5 minutes, stirring frequently. 
2) Add the cheese and eggs and cook, stirring, for another 2-3 minutes. Sprinkle with parsley and serve.


Source: http://www.altours-bg.com/Altours_files/top-20-bulgarian-recipes.htm

Jordan

Tabbouleh
(a very popular middle eastern appetizer/small plate/mezze)

-500g flat leaf parsley, finely chopped
-1 medium onion, finely chopped
-4 medium tomatoes, finely chopped
-salt to taste (up to 2 tsp)
-1/2 tsp cinnamon
-1/2 tsp black pepper
-juice of 3 lemons
-100g fine bulgur
-1 Tbsp mint, finely chopped
-1 C boiling water
-100g olive oil


1) Place bulgur in a bowl, add the boiling water and let soak for 15 minutes.
2) Put chopped parsley, mint, onions and tomatoes in a large bowl.
Add salt, pepper and cinammon.
Mix thoroughly.
3) Drain the bulgur and squeeze to remove all the excess water, add to the parsley mixture.
Finally, add lemon juice and olive oil and mix.


Source: http://www.iofbonehealth.org/recipes/parsley-salad

Saudi Arabia

Whole Stuffed Camel
just kidding, but maybe you'll get a kick out of this: http://www.food.com/recipe/whole-stuffed-camel-67495)


Cardamom Coffee
(*Note- this recipe actually comes from Bahrain)

-4 C water (900ml - 1L approx)
-3 Tbsp. gulf coffee
-1 tsp ground cardamom
-1/2 tsp saffron
-2 Tbsp. rose water

1) Bring water to boil. Add the coffee, cardamom, and saffron. Simmer uncovered on low heat for 3 minutes.
2) Strain mixture into another pot. Bring to boil again, then remove from heat. Add the rose water and pour into a coffee pot. 
3) Serve in demi tasse coffee cups with dates, mixed nuts or pastries.

Source: http://www.food.com/recipe/traditional-bahraini-cardamom-coffee-304029

Aruba

Tres Leches Cake
Batter:
-1 1/2 C. flour
-1 tsp baking powder
-1/2 C unsalted butter
-1 C white sugar
-5 eggs
-1/2 tsp vanilla extract

Milk Mixture:
-2 C whole milk
-1 (14 ounce) can sweetened condensed milk
-1 (12 fluid ounce) can evaporated milk

Topping:
-1 1/2 C heavy whipping cream
-1 C white sugar
-1 tsp vanilla extract

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2) Sift flour and baking powder together and set aside. Cream butter and the 1 C sugar together until fluffy. Add eggs and the 1/2 tsp vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 Tbsp at a time; mix until well blended. Pour batter into prepared pan.
3) Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
4) Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
5) Whip the heavy whipping cream, the 1 C of sugar, and the 1 tsp vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Source: http://allrecipes.com/recipe/tres-leches-milk-cake/detail.aspx?event8=1&prop24=SR_Title&e11=tres%20leches%20cake&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i7

Portugal

Caldo Verde

-4 Tbsp olive oil, divided
-1 onion, minced
-1 clove garlic, minced
-6 potatoes, peeled and thinly sliced
-2 quarts cold water
-6 oz linguica OR chorico sausage, thinly sliced
-2 1/2 tsp salt
-ground black pepper, to taste
-1 lb. kale, rinsed and julienned


1) In a large saucepan over med heat, cook onion and garlic in 3 Tbsp olive oil for about 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2) Meanwhile, in a large skillet over med-low heat, cook sausage until it has released most of its fat, about 10 minutes. Drain.
3) Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to med heat. Cover and simmer 5 minutes.
4) Just before serving, stir kale into soup and simmer 5 minutes or until kale is tender and jade green. Stir in the remaining Tbsp of olive oil and serve at once.

Source: http://allrecipes.com/Recipe/Caldo-Verde-Portuguese-Green-Soup/Detail.aspx?evt19=1

Puerto Rico

Piña Colada
*"The beverage" of Puerto Rico (since 1978)! Rum is optional.

-2 C ice
-1 C pineapple Juice
-1 C white rum (optional)
-½ C cream of coconut
-4 pineapple wedges (for garnish)
-4 maraschino cherries (for garnish)

1) Add ice, pineapple juice, rum (if desired), and cream of coconut to blender. Blend on high speed until ice is crushed, ingredients are combined and drink is smooth, about 30 seconds.
2) Pour into 4 glasses. Serve with pineapple wedge and cherry, if desired.

Source: http://www.goya.com/english/recipes/pina-colada

The Bahamas

Fettuccine Nassau

-1 lb. cooked fettuccine noodles
-1/2 lb. medium cooked shrimp
-3/4 lb. cooked lobster or crawfish meat
-2 1/2 Tbsp. fresh minced basil
-4 minced garlic cloves
-1/4 c. olive oil
-2 c. fish stock
-Parsley and almonds

1) In olive oil, saute garlic for about 2 min.  Add shrimp & crawfish meat and cook for approx. 5 minutes.  

2) Stir in basil, parsley & fish stock.  Let simmer for 8 minutes. 

3) Serve over cooked fettuccine.  Garnish with parsley & almonds.


Source: http://www.bahamasgateway.com/recipes/fettuccine.htm

Cambodia

Egg Rolls
*recipe yields 55-60 egg rolls

-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water

-sweet and sour sauce (homemade or store-bought)

1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.

Source: : http://deep-fried.food.com/recipe/cambodian-egg-rolls-235218?oc=linkback

Niue

Coconut Bread
*this recipe is not from Niue, but coconut bread is popular in the country.

-2 eggs
-300ml milk
-1 teaspoon vanilla extract
-375g (2 1/2 cups) plain flour
-2 teaspoons baking powder
-2 teaspoons ground cinnamon
-220g (1 cup) caster sugar
-150g shredded coconut
-75g unsalted butter, melted


1) Preheat oven to 180°C. Grease and line a 21 x 10cm loaf pan.
2) Lightly whisk the eggs, milk and vanilla in a bowl. Sift flour, baking powder and cinnamon into a separate, large bowl. Add sugar and coconut and stir until just combined. Make a well in the center of the flour mixture and gradually stir in the egg mixture until just combined.
3) Add melted butter and stir until mixture is just smooth (do not over-mix). Pour into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean. Let cool 5 minutes in pan, then turn out onto a wire rack to cool completely. Serve in thick slices.

Source: http://www.taste.com.au/recipes/5543/coconut+bread

Denmark

Ebleskiver (Danish Fried Cakes)

**This is my grandma's recipe! (Yes we have Danish background)

-4 eggs

-2 C milk

-2 C flour

-2 tsp baking powder

-1/2 tsp salt

-1 Tbsp oil

1) Beat egg whites until stiff. Set aside.

2) Sift together flour and baking powder. Set aside.

3) Beat egg yolks. Add sugar, salt, and milk. Then add flour and baking powder mixture. Add oil. Fold in the stiffly beaten egg whites. 

4) Put small amount of oil in each hole of the ebleskiver pan. Fill 1/2 to 2/3 full of batter. Turn once or more until done.

5) Serve with butter and sugar, maple syrup, applesauce, or strawberries.

Guyana

Guyanese Cook Up Rice

-1/4 scotch bonnet chile pepper, chopped (amount to taste) (*use gloves!)
-3 lbs. chicken pieces, skinless (and/or beef), cut into large chunks
-1 Tbsp olive oil
-1 onion, finely chopped
-3 cloves garlic, minced
-2 C. uncooked long-grain white rice
-4 C. chicken broth
-1 (14 oz.) can coconut milk
-4 sprigs thyme, chopped
-1 (15 ounce) can black-eyed peas, rinsed and drained (other beans ok)
-4 green onions, coarsely chopped
-1/2 head cabbage, cored and cut into large chunks (optional)
-2 Tbsp butter
-salt and pepper to taste


1) Heat the olive oil in a large skillet or Dutch oven over medium heat, brown chicken pieces well on all sides, about 15 minutes. 
2) Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. 
3) Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. 
4) Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. 
5) Before serving, stir in butter, and season to taste with salt and pepper.

Source: http://allrecipes.com/recipe/guyanese-cookup-rice/

Kenya

Mango Chutney

-1 Ripe / Unripe Mango
-1 inch Fresh Ginger
-1 Small Onion
-5 Cloves of Garlic
-2 ripe tomatoes
-1 carrot
-Fresh cilantro, to taste
-1 green pepper
-10 hot chilies (or to taste)
-1 cucumber (Optional)
-1/4 C. vinegar OR Juice of 1 Lime
-2 tsp olive Oil
-Salt to taste

Instructions

1. Wash ingredients, peel and mince.
2. Add all ingredients into a blender/food processor with the vinegar and olive oil. Blend until thick. Season with salt. 

Source: http://allkenyanrecipes.com/pilipili-ya-maembe-homemade-mango-chutney/

France

Boeuf Bourguignon ~ Julia Child's recipe
(Serves 6)

*will need a 9- to 10-inch, fireproof casserole dish , 3 inches deep

-6 oz bacon
-1 Tbsp. olive oil
-3 lbs. lean stewing beef , cut into 2-inch cubes
-1 carrot, sliced
-1 onion, sliced
-1 tsp. salt
-1/4 tsp. pepper
-2 Tbsp. flour
-3 C. full-bodied, young red wine , such as a Chianti
-2 - 3 C. beef stock or bouillon
-1 Tbsp. tomato paste
-2 cloves garlic, crushed
-1/2 tsp. thyme
-1 bay leaf, crumbled
-Blanched bacon rind (see below)
-18 to 24 small white onions , brown-braised in stock (see below)
-1 lb. quartered fresh mushrooms , sautéed in butter (see below)
-Parsley sprigs


1) Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
2) Preheat oven to 450 degrees. 
3) Sauté the bacon in the oil in fireproof casserole dish over moderate heat for 2 to 3 minutes to brown lightly. Remove to an extra dish with a slotted spoon and set aside. Reheat pan until fat is almost smoking before you sauté the beef. 
4) Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 
5) In the same fat, brown the sliced vegetables, then pour out the sautéing fat. 
6) Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 
7) Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 
8) While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 
9) When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 
10) Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.


Source: http://www.oprah.com/food/Boeuf-Bourguignon#ixzz2r5Tdcpil

Togo

Crevettes aux Poivrons (Prawns with Bell Peppers)

-800g raw prawns, peeled, rinsed and drained 
-15g freshly-grated ginger 
-1 onion, peeled and coarsely chopped 
-2 garlic cloves, peeled 
-1 tsp cooking oil 
-1 each red, yellow, and green bell pepper, de-seeded and sliced into thin strips 
-salt and freshly-ground black pepper to taste


1) Combine the ginger, onion and garlic in a food processor. Pulse until pureed.
2) Add the oil to a non-stick pan. When hot, fry prawns over high heat for about 1 minute, or until just pink through. Remove with a slotted spoon and set aside to keep warm. 
3) Add the onion mixture to the pan. Season to taste with salt and black pepper and fry, stirring frequently, for 5 minutes. Now add the bell pepper strips and cook for 2 minutes.
4) Return the prawns to the pan, stir to mix and cook for 4 minutes, or until heated through. Traditionally these are served with deep-fried sweet potato chips.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-togo-crevettes-aux-poivrons