Turks & Caicos Islands

Johnny Cakes


-3 C. all-purpose flour, divided, plus more for the surface

-2 to 4 Tbsp. granulated sugar

-1 Tbsp. baking powder

-1 tsp salt

-2 1/2 Tbsp. unsalted butter, at room temperature

-1 1/2 C. vegetable oil, for frying



1. In a large bowl, mix the flour, sugar, baking powder, and salt. Work in the butter with your fingertips.

2. Add 1 cup of water to the flour mixture and mix with a wooden spoon until smooth.

3. On a lightly floured surface, turn out the dough and knead with your hands, sprinkling the surface with more flour as needed, until smooth and elastic. Place the dough in a clean bowl and cover with a towel. Let rest for at least 30 minutes.

4. After dough has rested, in a large skillet over medium heat, heat the oil. 

5. Form small balls of dough with your hands. On a lightly floured surface, roll out the dough into circles with a rolling pin or the palm of your hand. Be sure to not make them too thin.

6. Pierce each piece of dough with a fork or sharp knife several times and then drop in the hot oil. Fry until golden brown. 

7. Let drain on napkins or paper towels.

Source: https://food52.com/recipes/24769-the-islands-johnny-cake

Jamaica

Mango Peppercorn Goat Cheese Bruschetta
-1 French baguette
-4 oz. goat cheese, softened
-1 mango, peeled, seeded and diced
-1 tsp. salt
-1/2 C. olive oil
-2 tsp. fresh parsley, chopped
-1/2 tsp. black pepper

1) Preheat oven to 325 degrees F.
2) Cut off ends of baguette and discard. Cut remaining baguette into 18 slices, each about 1/2-inch thick. Arrange baguette slices in a single layer on a baking sheet and lightly brush with olive oil.
3) Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted and golden. Remove from heat. 

4) While toast is still warm, spread a generous amount of goat cheese on one side of each toast.
5) In a medium bowl combine the mango, 3 Tbsp. olive oil, salt, parsley and black pepper. Top each bread slice with equal amounts of the mango mixture and serve.

*Can sub cream cheese for goat cheese.



Source: http://jamaicans.com/mango-peppercorn-goat-cheese-bruschetta/#ixzz4iBKtVhWq

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

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

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.

Croatia

Palachinke

(Croatian blintzes)

Batter:

• 1 cup all-purpose flour
• 1 large beaten egg
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup whole milk

Sweet Cheese Filling:

• 1 pound cottage cheese
• 3 ounces cream cheese, softened
• 2 tablespoons tapioca
• 1/4 cup sugar
• 2 large slightly beaten eggs 

Topping:

• 8 ounces sour cream
• 1 large beaten egg yolk
• 2 tablespoons sugar

1. In a medium bowl, combine all filling ingredients. Let rest, covered and refrigerated, for 1 1/2 hours while you make the palachinke. 
   
   
2. In a blender or food processor, combine the batter ingredients until smooth. Transfer to bowl, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour. 
   
   
3. Using a 2-oz ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of pan. Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown.
   
   
4. Remove to waxed paper or parchment paper and repeat with remaining batter, separating palachinke with waxed paper or parchment. At this point, palachinke can be used immediately or wrapped and frozen up to 1 month. 
   
   
5. Place 2 heaping tablespoons filling along one edge of each palachinke and roll away from yourself. 
   
   
6. Heat oven to 350 degrees. Place filled palachinke on a buttered or parchment-lined baking sheet. Comine all topping ingredients, mixing well, and spread on top of filled palachinke. Bake 20 minutes.

Source: http://easteuropeanfood.about.com/od/croatserbnoodlesdumpling/r/palachinke.htm

Papua New Guinea

Sweet Potato Crisps 

-sweet potatoes, washed, peeled, thinly sliced
-oil for frying
-salt to taste

1) Soak sliced sweet potatoes in water to remove starch, 1 - 2 hrs
2) Remove from water and dry completely on paper towels.
3) Heat oil, and deep fry in batches until crisp. Drain on paper towels. Sprinkle with salt.


Source: http://www.moonglowonline.com/frdyam.htm

Serbia

Burek sa Mesom (Beef Burek)
(Burek is a traditional Eastern European dish, good for a snack, appetizer, or main dish)


-1 C. finely chopped onion
-1 1/2 lbs. ground beef chuck
-1 C. chopped parsley
-1 Tbsp. salt
-1/2 tsp. pepper, or to taste
-Vegetable, sunflower or pumpkin seed oil
-1 1-lb. package thawed #7 filo dough
-6 large eggs, beaten
-1 1/2 C. Bulgarian or Greek plain yogurt
-1 1/2 C. soda water (club soda, sparkling water...)


1) In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. 
2) Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. 
3) Place 2 filo sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo. 
4) Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil. 
5) Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. 
6) In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. 
7) Preheat oven to 350 degrees. Bake 45 minutes or until golden brown. Cool slightly before serving. 
NOTE: Burek is traditionally served with Kefir to drink!


Source: http://easteuropeanfood.about.com/od/appetizers/r/meat-burek-1.htm

Guinea

Chin Chin (a popular sweet, crunchy snack in West Africa)

-2 C. flour
-1/3 C. sugar
-2 tsp. baking powder
-1 egg
-1/4 C. milk
-1/4 C. butter, softened
-vegetable oil
-confectioners' sugar

1) Combine flour, sugar, and baking powder in medium bowl. Stir in egg and milk until mixture is crumbly.
2) With hands, work in butter until well blended. Let stand at room temperature for 30 minutes.
3) In heavy skillet over medium heat, heat 1 inch of oil to 365 degrees F.
4) On lightly floured board with floured rolling pin, roll out half of dough to 1/16 inch thickness.
5) With pastry cutter or sharp knife, cut dough into 3 x 2 inch diamonds. Make a slit in center of each diamond and pull an end through the slit.
6) Repeat with remaining dough until gone.
7) Fry a few pieces at a time in hot oil until golden; drain on paper towels; cool.
8) Sprinkle with confectioners' sugar.


Source: http://deep-fried.food.com/recipe/chin-chin-39403

Vietnam

Vietnamese Spring Rolls

-2 oz. rice vermicelli
-8 rice wrappers (8.5 inch diameter)
-8 large cooked shrimp - peeled, deveined and cut in half
-1 1/3 Tbsp. chopped fresh Thai basil
-3 Tbsp. chopped fresh mint leaves
-3 Tbsp. chopped fresh cilantro
-2 leaves lettuce, chopped
 
-4 tsp. fish sauce
-1/4 C. water
-2 Tbsp. fresh lime juice
-1 clove garlic, minced
-2 Tbsp. white sugar
-1/2 tsp. garlic chili sauce
 
-3 Tbsp. hoisin sauce
-1 tsp. finely chopped peanuts


1) Bring a med. saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3) In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4) In another small bowl, mix the hoisin sauce and peanuts.
5) Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Source: http://allrecipes.com/recipe/vietnamese-fresh-spring-rolls/detail.aspx

Réunion

Spring Rolls

(makes 20 rolls, serves 5)

-1 lb. pork loin
-1 large onion
-2 chicken drumsticks
-8 oz. carrots, peeled and shredded
-8 oz. bean sprouts, peeled and shredded
-2 eggs
-Black mushrooms
-Vermicelli
-20 spring roll wrappers
-1/4 tsp vetsin (this is MSG. apparently SALT is a fine substitute, which I will be trying)
-Salt, pepper, vinegar and oil
-a pinch of sugar
-sweet and sour sauce/sweet chili sauce


1) Soak the mushrooms and vermicelli in warm water. Meanwhile, peel and shred carrots and onion.  Next, chop the mushrooms and vermicelli. Bone and mince both the chicken and the pork loin.
2) In a large bowl, mix all the ingredients together and add the eggs to bind the mixture. Season with salt and pepper to taste.
3) Soak the sheets of the rice paper in sugar water and leave them to soften for a few minutes. Carefully, remove them from water and place them on a tea towel. Now, turn both the sheets over and let them dry the other side.
4) Next, place the filling over each square. Roll the corner over the filling and continue rolling to the opposite corner. When you reach half-way, tuck the edges in.
5) Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon and drain them on kitchen paper. Serve them at once, hot and crispy, with the sweet and sour sauce for dipping.


Source: http://reunion.runweb.com/cuisine/lang-EN-idgrp-2-id-30-3V-recette,Spring-Rolls.html

Andorra

Pa Amb Tomaquet (Catalan Bruschetta)

-4 slices thick good crusty Italian bread or 4 slices French bread
-1 tomato, halved
-1 clove garlic, halved
-olive oil to taste
-sea salt

1) Grill or toast bread slices.
2} Rub grilled bread with garlic halves, then rub tomato halves into bread; 'really mash them on there- the idea here is to soak the bread tops with the tomato juices'. Discard tomatoes.
3) Drizzle bread with good olive oil to taste, then sprinkle with some sea salt. Serve hot.


Source: http://low-cholesterol.food.com/recipe/pa-amb-tomaquet-tomato-toast-85349

Belize

Fry Jack  (a traditional breakfast food, often served with refried beans and eggs. can also be served with jam or with cheese.)

-700g plain flour, sifted
-1 Tbsp baking powder
-1 Tbsp butter
-up to 350ml water
-salt, to taste


1) Sift together the flour, baking powder and salt into a bowl. Add the butter and rub in with your fingers then gradually add the water until the mixture comes together as a fairly soft (but not sticky) dough. Turn this onto a lightly-floured surface and knead lightly until smooth and elastic.
2) Tear off pieces of the dough and shape into balls about 3cm in diameter then roll flat, fold over and shape into rough triangles.
3) Heat oil or butter in a pan and use to fry the dough triangles until golden brown and puffed up (about 4 minutes per side).


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-fry-jack

Albania

Qofte te ferguara (Fried Meatballs)

-1 lb. ground meat (lamb, beef or chicken- lamb is very traditional)
-1 slice stale bread, broken up
-2 Tbsp Feta cheese, crumbled
-1 onion, finely grated
-salt & pepper
-crushed dried mint leaves
-½ C. flour
-1 C. oil (olive oil recommended)


1) Soak bread in water until very soft. Squeeze hard to drain.
2) Combine meat, bread, feta cheese, onion, salt, pepper, bread crumbs and mint to taste.
3) Knead mixture well and form into 1/2-inch thick balls.
4) Put the flour on a large plate and roll the balls in the flour. Fry in olive oil heated to 350 and 365 degrees. Drain and serve alongside fried potatoes or rice.


Source: http://www.gourmed.com/recipes/Meat-Fried-Meatballs-(Qofte-te-ferguara)-18306.htm

Cameroon

Plantain Chips

-10 plantains
-1 liter of peanut oil (or other frying oil) - (use enough oil to fry)
-1 tsp of salt
-1 small onion, grated
-2 cubes of maggi (vegetables stock)


1) Peel and wash plantains, slice into rounds.
2) Put 2 Tbsp water in a dish. Add salt, maggi, and onion. Add plantains and mix well.
3) Heat oil in a large skillet. Add the plantains in a single layer - don't overcrowd. Fry in batches if necessary.
4) Cook on one side until crisp. Turn and cook other side. 
5) Remove plantains, drain on paper towels, serve.


Source: http://www.africancooking.org/Recipes/plantainschips

Northern Mariana Islands

Tuna Tartare with Avocado and Ginger Essence
(NOTE: This exact recipe isn't from the islands, but I chose it because of three factors: 1) a similar menu item from a restaurant in Saipan, 2) seafood is widely consumed in the country, and 3) the multi-cultural influence on the islands' cuisine is seen in this dish. This dish is also a bit more on the elegant side)


-1 lb. grade A Tuna, diced
-2 Tbsp mayonnaise
-1 Tbsp capers, minced
-2 small (or 1 large) shallots, minced
- 1 Tbsp fresh parsley, chopped
-1 Tbsp soy sauce
- Salt and white pepper to taste

Avocado Purée:

-3 avocados 3
-1 C. sour cream
-2 Tbsp fresh lemon juice
-Salt and white pepper to Taste

Ginger Essence:

- 1 C. soy sauce
-1 C. rice wine vinegar
- 1/2 C. honey
- 2 Tbsp. ginger, minced

Garnish:

-Wonton wrappers, julienned and flash fried
- 1 English Cucumber, thinly sliced on mandoline

1) In a small mixing bowl, add the diced tuna, mayonnaise, capers, shallots, parsley,1 Tbsp soy sauce, salt and white pepper. Mix all ingredients until fully incorporated.
2) In a food processor, add avocados, sour cream, lemon juice, salt and white pepper. Blend until smooth.
3) In a blender add 1 C. soy sauce, rice wine vinegar, honey and peeled ginger. Blend until ginger is fully incorporated.

Plating:

1. Create a circle in the center of the plate with your sliced cucumber
2. Fill the circle approximately half-way with the Avocado Puree - the cucumber will adhere to the puree for stability
3. Top the Avocado blend with the tartar, filling just over the rim of the cucumber
4. Place fried wontons atop the tartar; and
5. Garnish the exposed plate with Ginger Essence


Source: http://www.gnat-tv.org/recipes/tuna-tartar-avocado-and-ginger-essence-0

United Kingdom

Scones

-8 oz self-rising flour
-salt to taste
-1 tsp baking powder
-2 Tbsp caster sugar (superfine granulated)
-2 oz butter
-1 egg , beaten and mixed with
-¼ pint milk

For Serving:
fresh double cream (heavy cream)
jam of your choice
butter to spread


1) Sift together the flour, salt and baking powder in a mixing bowl.
2) Add the sugar and butter. Rub in the butter until the mixture resembles fine breadcrumbs.
3) Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
4) Gently knead the dough on a lightly floured work surface just until smooth.
5) Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, lightly kneading and re-rolling the dough until it is all used up.
6) Arrange scones on baking sheets, brush tops with the milk and egg mixture.
7) Bake in the oven at 450°F for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
8) Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.


Source: http://www.food.com/recipe/traditional-english-tea-time-scones-with-jam-and-cream-230515