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