French recipe : Foie gras and figs, apricots (Joelline)

Foie gras and figs, apricots

For 2 peoples :

- 4 slices of foie gras

- 2 tablespoons fig jam

- 4 dried apricots

- 2 sheets of pastry

- Sea salt and pepper 5 bay

Preparation :

- Cut 4 rounds in the leaves of brick

- Mix the dried apricots with jam

- Salt and pepper the slices of foie gras

- Heat a dry skillet, 50 seconds

- Place the cutlets on one side, flip and cook 50 seconds of each other

- Place on a hot plate.

Go to the pan leaves of brick laid on top of one another a few seconds and return. Ask about the foie gras

Add to skillet mixture fig apricot stir, pour over the dish, salt and pepper and serve immediately!

Bon apetit ...

Recipe of Vietnam (Thao)

* Beef Noodle Soup (Pho Bo)

Cuisine: Vietnamese
Prep Time: 40 min(s)
Cook Time: 10 min(s)

*Ingredients
200g rice noodles
100g bean sprouts
200g beef fillet - sliced
4tsp vegetable stock powder
2tsp sugar
2tsp sesame oil
1tsp chilli paste
1tbsp vegetable oil
1tbsp dry coriander leaf
1 star anise (cinnamon/ginger/lemongrass)
600ml boiling water
20g fresh mint 4 tsp lemon/lime juice
2 cloves garlic

*Preparation: Beef Marinade
Mix 2 tsp vegetable stock powder, 1 tsp sugar, 1 tsp sesame oil and 1/2 tsp chilli. Mix in the beef and leave to stand for a minimum of 30 minutes.
Once the beef has marinated place the rice noodles in the hot water for 10 seconds then drain and place on top of the bean sprouts in a bowl.
Heat the vegetable oil to medium heat (when small bubbles form around your chop sticks placed into the oil you have medium heat). Add the garlic and stir for 10 seconds. Add the beef and stir for 1 minute . Place the beef on top of the noodles in the bowl.
Add water to the pan with star anise, dry coriander, remaining vegetable stock powder, sugar, sesame oil and chilli. Bring to boil, place with noodles in the bowl and garnish with mint and lemon juice.
Enjoy! :)

Recipe of Korea (Chris)

Kimchi-Jjigae (Stewed kimchi)

*Ingredients:

-1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
-2 green onions, slice in a bias
-1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
-2 tbsp gochoojang (Korean chili paste)
-1 tbsp gochoogaroo (Korean chili powder)
-2 tbsp minced garlic, 1 tsp soy sauce
-3 cups water, salt, pepper

*Recipe:

Put a pot on the stove, turn the heat on.Add pork belly, saute for a minute or so.

Add go choo jang (Korean chili paste) and cook until meat becomes white.
Pour the water, add kim chee.Bring to a boil, reduce to simmer.
Add soy sauce, go choo ga roo (Korean chili powder), and garlic.
Cook for 20-30 minutes.Add chilies, green oinons, salt and pepper.

Cook for another minute.Serve with rice.

*Tips:

Kimchi jjigae is The most popular stew in Korea.  There are many varieties.  You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...So be creative!

Recipe of Korea (Chris)

Bulogi

*Ingredients

-600g scotch fillet

-¾ cup Korean soy sauce

-¼ cup water

-40g sugar

-1 tbsp minced garlic

-1 nashi pear

-1 onion

-1 tbsp sesame oil

-Pinch pepper

-Pinch salt

-Grape seed oil or olive oil

-½ onion sliced

-Spring onion sliced

-Sesame seeds

-Pine nuts

-Optional garnish: finely sliced red pepper, sesame seeds

*Method

Slice the scotch fillet as thin as possible.

Add Korean soy, water, sugar, garlic, salt and pepper.

Puree the nashi pear and onion in a blender and add this to the marinade.
Leave to marinate for approximately 30 minutes.

Just before cooking, mix through sesame oil.

Heat a heavy based pan and add either grape seed or olive oil.

Cook marinated fillet for around 3 minutes, adding the juice so as not to dry the beef.

Add sliced onion and spring onion and cook for another minute.

Serve immediately, garnished with sesame seeds, pine nuts and strips of very fine red pepper.

-Tip:

Koreans love to eat bulgogi by placing a small amount of steamed rice in a lettuce leaf, a slice of bulgogi and small amount of kimchi (pickled fermented vegetable available in Asian stores).

Roll up and eat. It is polite in Korea not to bite into your bulgogi parcel. Most Koreans will eat it in one bite.

Japanese Recipe (Toshi)

Tenpura




























Ingredients : 
shrimp / squid / green bell pepper / eggplant / satsumaimo (sweet potatoes) / potatoes / kabocha / carrot / shiitake mushrooms / renkon (lotus roots)

Basic Steps for Cooking Tempura:
1. Prepare the ingredients.
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree.
4. Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack. Serve right away with tentsuyu (tempura dipping sauce) or salt.
6. Tempura is best served hot. *Grated daikon radish is a common condiment.

Tenpura Batter Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings

Traditional food in Russia (Max)

Manti



Dough:

• 4 cups all-purpose flour
• 1 cup water
• 1/2 tablespoon salt 

Filling:

• 600 gr ground meat, beef or lamb
• 3 medium size onions, chopped
• 8 tablespoons unsalted butter, cut into pieces
• Salt and pepper, to taste

Method

• Combine flour, and the salt, in a large bowl. Make a deep well in the center and add water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Cover with a damp towel and let it rest for 45 minutes.
• Combine all of the filling ingredients and mix well.
• On a floured surface, roll out dough to 1.5 – 2 mm thickness and sprinkling lightly over the top with flour. Cut the dough into 10 cm squares. Place 1-2 tablespoons of filling into the center of each square and top each with small piece of butter. Bring the corners together, sealing and pinch the edges together on the top.
• Steam mantis in a tightly covered regular steamer or in a Chinese multilevel bamboo steamer for 20 – 30 minutes until ready.

Suggestion:

• Serve with sour cream; or with yogurt and garlic sauce; or with splash of white vinegar.

Enjoy it...

Traditional Thai recipe (Game)

Recipe:Tom Yum Kung

Ingredients:

• 500 g prawns – cut away the whiskers, legs and deveined but leave the shells intact.
• 3 cups of chicken broth
• 2 ½ tbsp tom yum paste [use more if you like]
• 1 lemon grass – slice into ½ cm thick
• 1 small onion – peeled and sliced
• 1 cm lengkuas/galangal – sliced
• 3 coriander roots
• 3 kaffir lime leaves
• Few chilli padi
• ½ lemon – extract the juice [may use more]
• Coriander leaves
• Fish sauce and ajinomoto to taste
• 6 fresh button mushrooms – washed and sliced [shitake mushrooms may be used]

Method:

1. Heat up the chicken broth with tom yum paste and bring it to a boil.
2. Add in lemon glass, onion, lengkuas, coriander roots and kaffir lime leaves to the spicy soup. Simmer for 20 minutes.
3. Keep the soup boiling, add in prawns, fish sauce and ajinomoto to taste. Cooked the prawns till done and removed to a soup bowl.
4. Add in the button mushrooms, chilli padi, coriander leaves and lemon juice, brings it to a boil and spoon this soup on the prawns. It’s ready to be served.

Thai traditional recipe (Tina)

Recipe :Pad Thai

Ingredients

 Pad Thai in Wok
1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce (nahm bplah), to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)

Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.

Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.

When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.

Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.

Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds.

Pad Thai on Plate
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.

Korean recipe (Bella)

Bibimbap

Ingredients

Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
soy sauce, to taste

Gochuchang Paste, recipe follows

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil

Bulgogi: 1 pound rib-eye
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Method

• Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice.
• When partially frozen, remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients in a large baking dish.
• Add the thinly sliced beef and turn to coat.
• Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
• This can be done in a regular bowl or a hot stone bowl.
• If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
• Put cooked rice in large slightly shallow bowl.
• Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice.
• Put egg on top.
• Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
• When ready to eat, mix all ingredients together with some gochuchang paste to taste.
• The bibimpap should be moist and not dry.
• Add more sesame oil and gochuchang paste to taste

German food (Peter)

Schweinebraten mit Knödel & Rotkohl (German-style Pork Roast with Potato Dumplings and Red Cabbage)

 

 

Ingredients

• 1 packet of Maggi fix & frisch Schweinebraten or Maggi German Style Pork Roast seasoning mix
• 1 lb boneless pork roast (loin or filet)
• 1 tbsp ARO Sonnenblumenöl (Sunflower oil) or Palmin (Coconut Fat for baking & frying)
• 1 package of your favorite Knödel
• 1 jar of your favorite Red Cabbage
• 1 1/2 cups water Preheat oven to 350°F.

Method

On stove top, brown meat on all sides, in hot oil, in an oven-proof pan or pot with a lid. Remove meat from pan and set aside. Add 1½ cups of water to meat juices and bring to a boil. Remove from heat and stir in Pork Roast Mix. Stir continuously while bringing mixture back to a boil. If the mixture ends up too thick, just add some water. Return meat to pan and cover. Roast in pre-heated oven for about 60 minutes, turning meat occasionally. May also be cooked on stove top, on small to medium flame, for approximately 60 minutes. Prepare Knödel and red cabbage according to package instructions. Serve with Schweinebraten to the delight of your family! Recipe adapted from Maggi package instructions Recipe was cooked, tested and approved by the GermanDeli.com Test Kitchen! You must enable Javascript to see the advanced sorting and paging features of this store.

 

Enjoy it! :-)

Russian Recipe (Elvira)

Russian blini are known as the thinnest Russian pancakes, and for me, most tasteful.  Russian blinis are yeast-leavened pancakes from buckwheat flour. Russian pancakes are served with different dressings - most popular are sour cream, jam, syrup, red caviar, salmon, cottage cheese and others.
Ingredients:
3 1/2 c All-purpose flour
3 tb Water warm 105F degrees
1 1/2 pk Yeast dry
3 3/4 c Milk warm 105-F degrees
1 tb Sugar
1/2 c Heavy cream
1 ea Egg white
2 ea Egg yolks
1 ts Salt
4 tb Butter unsalted melted &
- cooled until just warm
measures conversion [+]

Method:
Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the blin over, and cook for 35 seconds, and serve smothered in sweet butter.

Kimchi Buchimgae (Lan)

Name of Dish: Kimchi Buchimgae

Ingredients
*kimchi 200g
*hashed fork 50g
*flour 250g
*water 200ml
*egg 50g
*unripe hot pepper 5g
*sugar 4g
*garlic(sliced) 4g
*oil 4ml
*ground pepper(a little)
*soysource

Method

1. put hashed fork, soy source, sugar, hased garlic, pepper, ground pepper in bowl hashed fork and then mix them.








2. slice kimchi









3. put water, egg, flour, egg into bowl and mix them

4. put all of them(sliced kimchi, bowl of no.1) into bowl of no.3
and mix







5. Preheat the pan and heat your cooking oil in the frying pan.
Spread mixed ingredients on the heat pan and bake it.








6. finish

Traditional food in Japan {shiina}

* Sushi Roll*
{Japanese name:temakizushi}
















Time:

about a hour


Calories:

about 700calories{per person}


Ingredients:

{about 4portions}


-rice 4go

-tuna 250g

-shrimp 100g

-salmon 25og

-salmon roe 100g

-scallop 100g

-cheese 10slices

-ham 10slices

-cucumber [1]

-eggs [3]

-avocado [1]

-lettuce 10leaves

-laver [toasted/non seasoned]

-natto 1pack


{flavoring}

-vinegar

-solt

-sugar

-wasabi

-mayonaise

-soysouce

-saki

-oil



*Recipe*

1,wash rices,boil the rice in a rice cooker. {few somewhat less water}


2,cut ingredients,everithing just about same sizes of oblong.














3,make a japanese omlet.

{3eggs/saki 15ml/sugar 15g/little solt}



















4,cool down rices,mix the vinegar.













5,roll the your liking ingredient.completion!!