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