365 Foreign Recipes

[Kitchen Witch]

Spicy Wrapped Meatballs Morocco


For the Meatballs

100g/4oz Minced Lamb

1 large Spring Onion, chopped

2 teasp Ras el hanout

2 tbsp freshly chopped Coriander

2 tbsp Sesame Seeds

Salt and Black Pepper

Cornflour

Other Ingredients

2 tbsp Vegetable Oil

20 Small Lettuce Leaves

10 mint leaves

10 Coriander leaves

Chilli Dipping Sauce to serve



Instructions



1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.



2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.



3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.



4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.



5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.

[Kitchen Witch]

Moroccan Chicken Morroco

Ingredients

6 Chicken Breasts, skinned

1 tbsp Ground Cumin

2 teasp Paprika

1 teasp freshly chopped Ginger

1 teasp Turmeric

5 Garlic Cloves, finely chopped

25g/1oz freshly chopped Coriander

The juice of 2 Lemons

1 teasp Cayenne Pepper

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

30 Mixed black and green Olives

1 Lemon, cut into wedges

1 x 400g/14oz tin Chickpeas

240ml/8fl.oz Chicken Stock



Instructions



1. Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well.



2. Add the chicken breasts, mix well to coat, cover and marinate for half an hour.



3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4.



4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between.



5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.

[Kitchen Witch]

Harost Balls Morroco
Makes 60
Ingredients

350g/12oz pitted Dates

75g/3oz Sultanas

75g/3oz Raisins

50g/2oz Chopped Walnuts

1-2 tbsp Sweet Red Wine



Instructions



1. Place the dates, raisins, and walnuts in a food processor and process until the mixture begins to stick together.



2. Add enough wine to make a sticky mixture.



3. Line a baking sheet with parchment paper then shape heaped teaspoonfuls of the mixture into hazelnut-size balls using moistened hands.



4. Place on the lined baking sheet and refrigerate for at least 3 hours or until firm.

[Kitchen Witch]

Khubs (Moroccan Bread)


Makes 1 round loaf



Ingredients

1teasp Honey

360ml/12fl.oz. Water

15g/ 1/2oz Dry Active Yeast

1-1/2 teasp Salt

450g/1lb Strong White Flour



Instructions



1. Lightly flour a baking tray and set aside.



2. In a small bowl, mix together the water, honey and yeast and allow to stand for 10 minutes.



3. In a large mixing bowl, mix together the flour and salt. Make a well in the centre and pour in the yeast mixture. Mix well to make a firm dough then transfer to a floured surface and knead for about 10 minutes.



4. Form the dough into a round loaf, place on the baking tray and leave in a warm place to rise until it doubles in size (about 30 minutes).



5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5.



6. Transfer the loaf on the tray to the oven and bake for about 45 minutes. Allow to cool before using.

[Kitchen Witch]

Sri Lankan Frikadells (Meat Balls) Sri Lanka

Sri Lankan name: Mas Cutlis

Serves 4

Ingredients
450g/1lb Potato, peeled and cut into chunks
225b/8oz Minced Beef
Salt and Black Pepper
1 tbsp Vinegar
½ teasp Ground Cinnamon
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 tbsp freshly chopped Mint Leaves
1 Green Chilli, deseeded and finely chopped
1 Stick of Celery, finely chopped
A little flour
2 Eggs, beaten
50g/2oz Fresh Breadcrumbs
Oil for Deep frying

Instructions

1. Boil the potatoes in plenty of salted water for about 20 minutes or until soft.

2. Drain the cooked potatoes very well then mash. Do not add any butter or milk to the potatoes. Set aside.

3. Season the mince with salt, pepper, cinnamon and vinegar then heat the oil in a frying pan, add the beef and cook for 3-4 minutes until browned on all sides.

4. Add the onion, garlic, mint leaves, chili and celery and continue to cook, stirring, for 5 minutes.

5. Remove the pan from the heat, allow to cool a little, then add the mashed potato mix well.

6. Take heaped tablespoons of the mixture and, using floured hands, roll into small balls then dip each meatball into the egg before coating with the bread crumbs.

7. Heat the oil to 180C/350F then deep fry the meat balls for a few minutes until browned on all sides. You may have to do this in batches. Drain well on kitchen paper. Serve hot with rice and chutney or sambols.

Excellent for buffets and parties too ? just double or treble the quantities

[Kitchen Witch]

Bread Soup PORTUGAL

Portuguese name: Asordo

Serves 4

Ingredients
225g/8oz Stale White Bread
3 Garlic Cloves, finely chopped
2 tbsp Olive Oil
1.1L/40fl.oz. Chicken stock
100g/4oz Cooked peeled Prawns (Shrimp)
1-2 teasp Hot Red Pepper Sauce
Salt
To Garnish
2 Eggs (raw)
Freshly chopped Parsley

Instructions

1. Break the bread up into small pieces place in a shallow dish, just cover with cold water and leave to soak for 5 minutes until softened.

2. Squeeze out as much of the water as possible and set the bread aside.

3. Heat the oil in a large saucepan, add the garlic and sauté until just beginning to brown.

4. Add the stock, bring to a simmer then add the bread and cook gently for about 10 minutes, stirring from time to time, or until the bread completely breaks down forming a soup.

5. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes.

5. To serve - transfer the soup in a serving bowl, sprinkle with the parsley then break the eggs on top of the soup. Once at the table, stir the eggs into the soup just before serving.

[Kitchen Witch]

Kangaroo Steak with Mushroom Sauce AUSTRALIA

Serves 4




Ingredients:

4 x 175g/6oz Kangaroo Steaks

Flour to coat

50g/2oz Butter

2 tbsp Vegetable Oil

1 Onion, finely chopped

225g/8oz Mushrooms, chopped

390ml/13fl.oz. Coconut Milk

180ml/6fl.oz. Dry White Wine

3 teasp very coarsely ground Black Pepper

1 teasp Mustard

3 tbsp Freshly chopped Coriander

Salt



Instructions



1. Rub the steaks with black pepper on all sides then coat with flour on all sides. Shake off any excess.



2. Heat oil and butter in a large frying pan, add the steaks and sauté for 3 minutes on each side. Transfer the steaks to a warmed platter, cover with foil and leave in a warm place.



3. Add the onions and mushroom to the frying pan and sauté for 4- 5 minutes.



4. Add the wine, bring to the boil then boil rapidly until most of it has evaporated, stirring constantly.



5. Add the coconut milk and continue to stir until it starts to thicken then stir in the pepper and mustard.



6. To serve - pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.

[Kitchen Witch]

Kangaroo Tail Soup AUSTRALIA
Serves 4-6

Ingredients
8 Joints Kangaroo Tail, trimmed
Flour for coating
Salt and Pepper
2 tbsp Oil
2 large Onions, chopped
2 Garlic Cloves, crushed
2 Sticks Celery, sliced
2 Carrots, sliced
1 teasp Dried Thyme
1 teasp Dried Oregano
2 Bay Leaves
2.2L/40fl.oz. Beef or Kangaroo Stock

Instructions

1. Coat the kangaroo pieces in seasoned flour. Set aside.

2. Heat the oil in a large saucepan, add the coated meat and seal on all sides. Remove from pan and set aside.

3. Reheat the oil, add the onions, garlic, celery and carrots and sauté, stirring for 5 minutes.

4. Return the meat to the pan together with the herbs and stock, bring to the boil, stirring, then reduce the heat, cover and simmer for 3-4 hours, skimming the surface from time to time.

[Kitchen Witch]

Cabbage Down-under AUSTRALIA
Serves 4

Ingredients
2 tbsp Butter
1 tbsp Oil
350g/12oz Cabbage, shredded
1 Onion, sliced
90ml/3fl.oz. Fresh Vegetable Stock
1 teasp Freshly chopped Thyme Leaves
50g/2oz Mushrooms, sliced
3 Tomatoes, chopped
Salt and Black Pepper
1 tbsp freshly chopped Parsley

Instructions

1. Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well.

2. Cover and simmer for 20 minutes, stirring from time to time.

3. Add the mushrooms, tomatoes, salt and pepper, mix well then recover and simmer for a further 10-15minutes until just tender.

4. Just before serving, mix in the remaining butter and parsley.

[Kitchen Witch]

Kebapcheta BULGARIA

Serves 4



Ingredients

450g/1lb Minced Lamb

Salt

1/2 teasp Black Pepper

1 teasp Ground Allspice

1 teasp Paprika

1 teasp Ground Cumin



Instructions



1. Place all the ingredients in a mixing bowl and mix well. Using your hands achieves a more even result. Cover with clingfilm and leave for 2-4 hours.



2. Preheat the grill to hot.



3. Shape the meat into 12 cylinders (about 12cm/5-inches long and 2.5cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15-20 minutes, turning frequently and basting with oil if the meat is very lean.



Traditionally served with Luttenitza, white beans, pickles or a salad.

[Kitchen Witch]

Bulgarian Cheese Loaves BULGARIA

Makes 8


Ingredients

1kg/2.2lb Self Raising Flour

450g/1lb Bulgarian White Cheese or Feta, crumbled

480ml/16fl.oz. Plain Yoghurt

3 Eggs

Butter



Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil 2 or 3 baking trays. Place the flour, yoghurt, eggs and crumbled cheese in a large mixing bowl and mix to a stiff dough. Knead lightly.



2. Divide the mixture into 8 portions, shape each portion into a ball then place on the baking tray and slightly flatten each ball with the palm of your hand.



3. Make a hole in the middle of each loaf with your finger and place a knob of butter inside. Bake for 30-35 minutes or until the loaves and browned and sound hollow when tapped on the base. Cool on a wire tray.

[Kitchen Witch]

Malay Chicken Curry MALAYSIA

Malaysian Name: Kari Ayam

Serves 4

Ingredients
2 Onions, ( 1 chopped and 1 sliced)
2 Garlic Cloves, crushed
1 x 2.5cm/ 1-inch piece Fresh Root Ginger, chopped
4 large skinless Chicken Portions, halved
1 tbsp Vegetable Oil
1 teasp Ground Cinnamon
2 Cloves
1 Star Anise
3 teasp Curry Powder (mixed with a little water to form paste)
210ml/7fl.oz. Coconut Milk
Cold Water
4 Medium Potatoes, peeled and quartered

Instructions

1. Place the chopped onion in a food processor together with ginger and garlic and process until smooth.

2. Rub chicken with onion paste and set aside.

3. Heat the oil in a large saucepan, add the remaining sliced onion, cinnamon, cloves and star anise and fry over a medium heat for a couple of minutes until fragrant.

4. Add the curry paste and fry for 2-3 minutes.

5. Add chicken and seal on all sides.

6. Add the coconut milk and enough water to cover the chicken by 5cm/2-inches, bring to the boil then reduce the heat, cover and simmer for 45 minutes, checking the liquid level throughout the cooking time and adding more water or coconut milk if necessary.

7. Add the potatoes and continue to cook for a further 15-20 minutes or until the potato is tender. Serve hot.

[Kitchen Witch]

Onion and Potato Omelette TUNISIA
Tunisian Name: Maacouda Bil Batata

Serves 4

Ingredients
400g/14oz Potatoes, peeled and cubed
4 tbsp Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
6 Eggs
1 teasp Harissa
1 tbsp freshly chopped Coriander (Cilantro)
1 tbsp freshly chopped Parsley
Salt

Instructions

1. Place the potatoes in a medium saucepan of salted water, bring to the boil then reduce the heat and cook for approx 15 minutes or until tender.

2. Meanwhile, heat 2 tablespoons of the oil in a frying pan add the onion and garlic and sauté until soft and golden. Set aside.

3. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Set aside.

4. Once cooked, drain the potatoes then return to the saucepan and mash over a low heat.

5. Add the onion and garlic and mix well then remove from the heat and gradually beat in the egg mixture.

6. Preheat the grill to hot. Heat the remaining oil in a large frying pan, add the egg and potato mixture, spreading it evenly over the base of the pan, and cook over a very low heat until the bottom has set.

7. Brown the top under the preheated grill. Serve hot.

[Kitchen Witch]

Meat Dumplings RUSSIA

Russian Name: Pelmeni

Serves 4
Ingredients
250g/9z mixed Minced Beef and Pork
1 Onion, finely chopped
Salt and Black Pepper
100g/4oz Plain Flour
120ml/4fl.oz. Milk or Water (Approx)
1 Egg
Salt
1 tbsp Vegetable Oil

Instructions

1. Place the meat, onion, salt, and pepper in a mixing bowl and mix well. Set aside

2. Place the flour , milk, egg, salt and oil in a large mixing bowl and mix until a soft dough forms. Turn onto a well floured work surface and knead until the dough is elastic.

3. Roll the dough out very thinly to about 1/16 inch thick then cut out circles about 5cm/2-inch in diameter using a biscuit cutter or wine glass.

4. Place a teaspoon of the mincemeat mixture onto each circle, fold into half-moons and pinch the edges together to seal.

6. Bring a large saucepan with plenty of water to the boil then carefully drop the pelmeni into the rolling water and cook for 20 minutes, stirring from time to time.

7. Served with butter, sour cream or vinegar, and hot mustard.

[Kitchen Witch]

Scotch Broth SCOTLAND

Serve 4



Ingredients

25g/1oz Pearl Barley

225g/8oz Stewing Beef, fat removed

1.1L/2pts Water

75g/3oz Leeks, sliced

225g/8oz Carrot, diced

225g/8oz Swede, diced

Salt and Pepper

50g/2oz Cabbage, shredded



Instructions



1. Place the barley in a pan of cold water, bring to the boil then drain.



2. Return the barley to the pan together with the diced beef and 1.2L/2pts of water. Bring to the boil, skim the surface, then simmer for 1 hour.



3. Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes. Serve hot.

[Kitchen Witch]

Cape Meat Balls SOUTH AFRICA
South African name: Frikkadels

Serves 4-6

Ingredients

675g/1-½lbs Minced Beef

50g/2oz Butter

1 Onion, finely chopped

1 thick slice White Bread

2 Eggs

Salt and Black Pepper

½ teasp Allspice

1 tbsp Oil



Instructions



1. Heat half the butter in a large frying pan, add the onion and sauté for 5 minutes, stirring from time to time.



2. Meanwhile, soak the bread in a little water then squeeze dry, place in a large mixing bowl and mash with a fork.



3. Add the onion mince, eggs, salt, pepper and allspice to the bread mixture, blend thoroughly, then shape the meat mixture into balls about the side of a walnut.



4. Heat the remaining butter and oil in a large frying pan and fry the frikkadels over a high heat on one side for about 5 minutes until well browned.



5. Turn them over and brown the other side, then reduce the heat and continue cooking the for 10-15 minutes, or until cooked through.



Traditionally served with mashed potatoes and Train Smash (an onion and tomato sauce).

[Kitchen Witch]

Burmese Chicken MYANMAR/BURMA

Serves 4

Ingredients
4 large Chicken Joints, halved
Salt
1 teasp Ground Turmeric
1 teasp Ground Ginger
4 tbsp Cooking Oil
1 large Onion, chopped finely
2 Garlic Cloves, crushed
1 teasp Chilli Powder
150ml/5fl.oz. Water (approx)
200g/7oz Chopped Tomatoes
1 ½ teasp Ground Lemon Grass
1 tbsp Fish Sauce (or to taste)

Instructions

1. Place the chicken in a large mixing bowl, add the salt, turmeric, and ginger powder and mix well. Set aside.

2. Heat the oil in a large saucepan, add the onion and garlic and sauté over a low heat, stirring for 5 minutes.

3. Add the chilli powder and cook, stirring, for 1 minute then add chicken, turn to coat and continue to sauté over a medium heat until well browned on all sides, about 15 minutes.

4. Add the water, tomato, lemon grass and fish sauce to taste, mix well then cover and cook for about 30 minutes or until the chicken is cooked through. Serve hot with rice.

[Kitchen Witch]

Chicken and Cheese Soup VENEZUELA

Venezuelan Name: Chupe Criollo

Serves 4-6

Ingredients
1 tbsp Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 teasp ground Cumin
50g/2oz freshly chopped Coriander (cilantro)
2 Chicken Breasts, cubed
1.5L/50fl.oz. Water
3 Potatoes, peeled and diced
Salt
1 x 275g/13oz tin Sweet Corn Kernels, drained
240ml/8fl.oz. Milk
175g/6oz Mozzarella Cheese, cubed

Instructions

1. Heat the oil in a large saucepan, add the onions, garlic, cumin and half of the coriander and fry until browned.

2. Add the chicken and fry for 5 minutes, stirring from time to time.

3. Add the water, season with salt and cook over a medium heat for 15 minutes.

4. Remove the chicken with a slotted spoon, shred it into very small pieces then return to the pan together with the potatoes, bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.

5. Add the corn and the remaining coriander and milk, mix well adding more salt if necessary. Bring back to simmering point.

6. Remove from the heat, add the cheese and serve immediately.

[Kitchen Witch]

Kasha with Mushrooms RUSSIA

Serves 4

Ingredients
175g/6oz Toasted Buckwheat
1 Egg, lightly beaten
5 tbsp Butter
1 large Onion, very finely chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Vegetable Stock
Salt and Black Pepper
225g/8oz Mushrooms, chopped
3 tbsp freshly chopped Parsley
2 tbsp Sour Cream

Instructions

1. Place the buckwheat and egg in a small mixing bowl and mix well.

2. Heat a frying pan until hot then add the buckwheat mixture and cook over a medium heat, stirring, for about 3 minutes, until the grains separate and the mixture is dry. Remove from the heat and set aside.

3. Melt 3 tablespoons of the butter in a large saucepan then add the onion and garlic and sauté until softened.

4. Add the buckwheat mixture and stock to the pan, season with salt and pepper, cover, and simmer over a low heat for 15 minutes or until the kasha is tender and the liquid has been absorbed.

5. Meanwhile, heat the remaining 2 tablespoons butter in a small frying pan, add the mushrooms and sauté until the mushrooms are tender and all the liquid has evaporated.

6. Once the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream. Serve hot.

[Kitchen Witch]

Millet Kasha with Cheese RUSSIA

Serves 4

Ingredients
175g/6oz Millet
600ml/20fl.oz. Water

Salt
4 tbsp Butter
1 tbsp Sugar

225g/8oz Cottage Cheese

Instructions

1. Heat a medium saucepan until hot, add the millet and cook, stirring, until lightly toasted.

2. Add the water and a little salt, bring to the boil stirring, then reduce the heat and simmer for about 20 minutes, stirring once or twice.

3. Add the butter, sugar and cottage cheese, mix well and continue to cook gently for a further 15 minutes or until the millet is tender. Serve hot as an accompaniment to main courses.

Can also be eaten for breakfast served with milk or sour cream.

[Kitchen Witch]

Tahitian Sweet Bread TAHITI



Makes 1 loaf



Ingredients
175g/6oz Plain Flour
100g/4oz whole wheat flour
175g/6oz Sugar
1 teasp Bicarbonate of Soda
1 teasp Baking Powder
1/2 teasp Salt
240ml/8fl.oz. Plain Yogurt
2 large Egg Whites
2 tbsp Vegetable Oil
1 teasp Vanilla Extract

1/2 teasp crystallized Ginger

The juice and Zest of 2 Oranges
100g/4oz dried Mango
100g/4oz dried Pineapple



Instructions


1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 23x13cm 9x5-inch loaf tin.


2. In a large bowl, mix together the flours, sugar, soda, baking powder and salt.



3. In a separate bowl, mix together yogurt, egg whites, oil, orange juices, vanilla and ginger.



4. Add the yogurt mixture to the flour mixture and stir just until combined. Do not over-mix or beat batter until smooth.


5. Stir in zest, mango and pineapple until just blended then pour into the prepared tin and level the surface.



6. Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.

[Kitchen Witch]

Barbecue de Brazil BRAZIL



Serves 4



Ingredients

4 boneless, Chicken Breasts, skinned

2 Garlic Cloves, crushed

90ml/3fl.oz. Lime Juice

450g/1lb Beef Sirloin, cut into 5cm/2-inch cubes

225g/8oz Mexican Chorizo Sausage, cut into 5cm/2-inch lengths

16 Button Mushrooms

Vegetable oil

Salt and pepper



Instructions



1. Cut each chicken breast into 3 width ways and place the chicken in a large shallow dish, sprinkle with the garlic and pour lime juice over all. Refrigerate up to 4 hours, turning occasionally.



2. Thread chicken onto a skewer, the beef onto another, the sausages onto another and the mushrooms onto another.



3. Brush the skewered meats and mushrooms with vegetable oil and grill over medium heat, turning frequently and basting with more oil for about 10 minutes or until cooked through.



4. To serve - remove the skewers and arrange on a warmed serving platter. Season with salt and pepper and serve with a salsa of your choice.

[Kitchen Witch]

Brazilian Rice BRAZIL



Serves 4



Ingredients

3 tbsp Olive Oil

1 Onion, chopped

225g/8oz Long Grain Rice

600ml/20fl.oz. Water or Stock

Salt



Instructions



1. Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and sauté until onion is soft.



2. Add the rice, mix well and sauté for 1 minute.



3. Add the water or stock, cover and cook over a low heat until all the water is absorbed and the rice is tender.

[Kitchen Witch]

Biscoitos de Maizena BRAZIL



Makes 36


Ingredients

200g/7oz Cornflour

1/4 teasp Salt

225g/8oz Granulated Sugar

1 large Egg

1/4 teasp Vanilla Extract( check ingredients)

175g/6oz Butter



Instructions



1. Place the cornflour, salt and sugar in a large mixing bowl and mix well.



2. Add the egg and vanilla and blend thoroughly then add the butter and mix well.



3. Set aside for 15 minutes to rest.



4. Preheat the oven to 190C, 375F, Gas Mark 5 and line 2 or 3 baking sheets with parchment paper.



5. Form the dough into 2.5cm/1-inch balls and place on the lined baking sheets, spreading well apart. Bake for 5 to 7 minutes. Cool on a wire rack.

[Kitchen Witch]

Cassava Cake BRAZIL



Makes 1 x 22cm/9- inch cake



Ingredients

1.3kg/3lbs Cassava (Manioc/Yucca) root

5 Egg Yolks

5 Egg Whites, beaten to stiff peaks

225g/8oz Granulated Sugar

225/8oz Margarine

75g/3oz Desiccated Coconut

50g/2oz freshly grated Parmesan Cheese

480ml/16fl.oz. Milk

1 tbsp Baking Powder

A pinch of salt

1/2 teasp Ground cinnamon



Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a 22cm/9-inch springform tin.



2. Peel the cassava root and grate it into a large mixing bowl. Cover with plenty of cold water, mix well, then press the grated cassava through a cloth (or fine strainer) making sure you press out as much of the water as possible.



3. Place the squeezed out cassava into a large mixing bowl together with the grated coconut, cheese, margarine, sugar, egg yolks, cinnamon, egg whites. Mix well then add the milk with a pinch of salt and the baking powder. Beat with a wooden spoon to thoroughly blend.



4. Transfer to the greased baking tin and bake for about 50 minutes or until a toothpick inserted in centre comes out clean. Serve warm or cold.

[Kitchen Witch]

Kirkcaldy Stovies SCOTLAND



Serves 3-4



Ron's Notes:- A Fife version of the popular Scottish dish of potatoes, with onion, minced beef and corned beef. It's a warming and filling meal especially during the cold winter months, and the recipe below serves 3 to 4 people.



Ingredients

25g/1oz Butter

1 large Onion, roughly chopped

250ml/8fl.oz. Beef stock (1 stock cube) or roast beef gravy

3 large Potatoes, peeled thickly sliced

250g/9oz Finely Minced Beef

200g/7oz Corned beef, cut into chunks

Salt and Pepper to taste



Instructions



1. Melt the butter in the pan then add the chopped onion and sauté until soft and translucent.



2. Add the finely chopped mince and stir with the onion until mince browned.



3. Add the sliced potatoes to the pan along with the beef stock, or roast beef gravy, cover and bring slowly to the boil.



4. Simmer gently for 30 minutes, stirring occasionally to prevent sticking.



5. Add the corned beef and cook for a further 10 minutes, or until heated through.



6. Season with salt and pepper.

[Kitchen Witch]

Chilean Alfajores CHILE

1/4 c. plus 3 tbsp. butter
1/4 c. plus 3 tbsp. sugar
1 egg, beaten
3/4 c. plus 2 tbsp. flour
1 can condensed milk

Cream together butter and sugar; add egg and flour and mix well. Drop by scant teaspoonfuls onto cookie sheet. Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges.

Sandwich two cookies together with cooked condensed milk. To cook condensed milk, place entire, unopened can in a large saucepan, cover with water. Bring to boil and simmer about 2 hours. This turns it into caramel.

[Kitchen Witch]

Mandazi (Kenyan Doughnuts)
from Nairobi, Kenya

Ingredients: (To Serve 6)

1. Two cups warm water
2. Four cups White wheat Flour
3. One teaspoon baking powder
4. Half a cup sugar
5. Pinch of salt
6. Two tablespoons butter or margarine
7. Quarter cup warm milk
8. One egg, lightly beaten (Optional ? can use Yoghurt)
9. Corn oil for deep-frying.


Method:
When preparing the dough, bring all the liquid ingredients to room temperature and kneed them together with the dry ingredients until the dough is smooth. To make sure that the Mandazis are not oily, use hot corn oil for cooking. Test the oil by putting a small piece of dough into the pan. The dough should gradually sizzle and turn brown.

You know that you can cut whatever shapes you want for the Mandazi before placing them into the hot oil. (360* F)

[Kitchen Witch]

Nilaga - Phillipines

Nilaga or Filipino Beef Stew

Cooking time: 1 to 2 hours

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

In a big casserole, heat oil and sauté the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice.

[adorably wicked]

Excellent Recipes thank you for sharing

[Kitchen Witch]

you're very welcomed!

[Kitchen Witch]

Turkish Bride Soup TURKEY
Turkish Name: Ezo Gelin Corbasi



Serves 4-6



Ingredients

25g/1oz Butter

1 Onion, finely chopped

75g/3oz Red Lentils

2 tbsp Tomato Puree

1 teasp Red Chilli Paste

1.1L/40fl.oz. Water

75g/3oz Fine Bulgur Wheat

Salt

*2 teasp Cayenne Pepper

*2 teasp Dried Mint



Instructions

1. Heat the butter in a large saucepan, add the onions and fry until golden brown.



2. Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil mixing well then reduce the heat and cook for about 20 minutes.



3. Add the cayenne pepper and dried mint (or the contents of the spice pack if using), mix well and continue to cook for a further 10 minutes or until the lentils and bulgur are soft. Serve immediately.

[Kitchen Witch]

Turkish Green Beans TURKEY
Serves 4

Ingredients:

350g/12oz Fresh Green Beans

2 Medium sized Onions, sliced

2 tbsp Oil

50g/2oz Butter

3 tbsp Fresh Parsley, chopped

2 Sprigs Marjoram

225g/8oz Shelled Broad Beans

Salt

1 Garlic Clove, crushed

120ml/4 fl.oz. Natural Yoghurt



Instructions



1. Wash the beans, top and tail and cut into short lengths.



2. Heat the oil and butter in a pan, add the onions and brown. Then add the parsley, marjoram, fennel and broad beans. Sprinkle with salt and cook gently for 5 minutes, turning frequently.



3. Add 60ml/2 fl.oz. of water and the green beans, reduce the heat and cook uncovered for 25 minutes.



4. In a bowl, stir the crushed garlic into the yogurt.



5. When the beans are cooked, stir in the yoghurt and cook for 1 minute. Serve immediately.

[Kitchen Witch]

Yoghurt Syrup Cake TURKEY
Turkish Name: Yogurt Tatlisi

Makes 1x30cm/12-inch cake

Ingredients

250g/9oz Plain Yoghurt

200g/7oz Sugar

175g/6oz Semolina

75g/3oz Plain Flour

1 Egg

1 teasp Bicarbonate of Soda

1 teasp Ground Cinnamon

For the Syrup

550g/1-1/4lb Sugar

480ml/16fl.oz. Water



Instructions



1. Preheat the oven to 180C,350F, Gas mark 4 and lightly grease a 30cm/12-inch square ovenproof dish.



2. In a large mixing bowl, blend together yoghurt and sugar thoroughly.



3. Add the egg and mix well.



4. Add the semolina, flour, bicarbonate soda and cinnamon and beat until well mixed.



5. Pour the mixture into the prepared dish and bake for about 45 minutes or until golden brown.



6. 10 minutes before the end of the cooking time, make the syrup by placing the ingredients in saucepan, bring to the boil then cook for 5 minutes.



7. Remove the cake from the oven and spike all over with a skewer. Pour the hot syrup over the warm cake. Allow the cake to cool and absorb most of the syrup. Serve cold cut into squares.

[Kitchen Witch]

Turkish Shortbread TURKEY

Turkish Name: Un Kurabiyesi


Ingredients

225g/8oz Plain Flour

1-1/2 teasp Baking Powder

175g/6oz finely chopped Almonds

25g/1oz Caster Sugar

A Pinch of salt
1 Egg
100g/4oz Softened Margarine

1/2 teasp Vanilla Extract
Icing Sugar



Instructions



1. Place the flour in a large mixing bowl together with the baking powder, chopped almonds, caster sugar and salt and mix well.



2. Make a well in the centre, add the egg, margarine and vanilla extract and knead to a stiff dough.


3. Cover the bowl with a tea towel and allow the dough to rest for 10 minutes.



4. Preheat the oven to 180C, 350F, Gas Mark 4 and line 2-3 baking sheets with parchment or greaseproof paper.


5. Pull off small pieces of the dough (about the side of a golf ball) and shape into crescents



6. Place spaced out on the lined baking sheets and bake for 15 minutes or until golden.


7. Remove from oven and leave for a few minutes before transferring to wire rack.



8. Whilst still warm, dust with icing sugar. Allow to cool completely then just before serving, dust again with lots of icing sugar.

[Kitchen Witch]

Roast Pork with Dumplings - VEPROVA PECENE S KNEDLIKY - Czechoslovakia

4 -6 lbs. loin of pork
Salt
3 t. caraway seeds
1 t. marjoram
1 c. water
1 c. stock or water
2 T. flour

Score fat with sharp knife, rub with coarse salt, sprinkle with caraway seeds and marjoram. Put a cup of water in your roasting pan (pork doesn't need fat for roasting, only a little water). Put in pork and roast bery slowly, in a slow 250* oven until meat is tender - 2 1/2 - 3 hours. Baste freqently to obtain a crisp, crackling fat on top.

Thicken pan gravy with flour, dilute with stock or water. Slice pork and pour gravy over. Garnish with Bread Dumplings.


Bread Dumplings - HUSKOVE KNEDLIKY - Czechoslovakian

4 c. flour
Salt
1 c milk
3/4 c. water
2 egg yolks
5 slices stale white bread

Combine flour and salt; using a wooden spoon, little by little beat in milk mixed with water. Beat egg yolks and beat into mixture. Keep beating until dough is well mixed and pulls away from sides of bowl. Dice bread; fold into batter. Divide into 3 pieces and shape each like an oblong sausage.

Heat plenty of salted water in large deep pot. When water boils, put in dumplings. Do not cover, but let water simmer very gently. Cook for half an hour. Drain. Cut into slices with strong thread. Serve warm.

[irishemily]

such a wonderful variety of recipies! thanks!

emily

[Kitchen Witch]

You're very welcomed! And welcome aboard! We hope you enjoy our site as much as we do!

Feel free to share any of your favorites with us. And give a holler if you are looking for something.

And thank you for reminding us of such a wonderful blessing! It's nice to see it at other times during the year besides St. Patrick's Day!

KW

[Kitchen Witch]

Sigara boregi is a Turkish cigar shaped pastry made with feta cheese and phyllo dough. This fried pastry is perfect with coffee, but can be eaten as an appetizer or side dish.

1 package of phyllo dough, thawed (8 oz)
1 lb. feta cheese
1/2 cup parsely
1 egg
olive oil for frying
half stick melted butter

In a mixing bowl, mix feta, egg, and parsley together. This is best done with a fork, mashing the feta.

Prepare oil to fry. The desired heat of the oil is 350 degrees.

While the oil is heating, remove phyllo from refrigerator.

Be sure to have a damp towel on hand to cover the phyllo you are not working with. Phyllo dough dries out quickly if left uncovered.

Take one sheet of phyllo and cut into fourths. Each piece should be about 4x8. Brush each piece with melted butter. Place about 1 tablespoon of cheese mixture at the base and roll up. Seal by adding a little melted butter. Repeat with remaining phyllo and cheese mixture.

Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. Use to a sieve to remove from oil. Drain on paper towel. Serve immediately.

[Kitchen Witch]

Brigadeiro - Brazil

1 can sweetened condensed milk -- (395g)
3 tablespoons cocoa powder
1 tablespoon butter -- softened
1 package chocolate sprinkles

In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the
chocolate . Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan(the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the chocolate sprinkles.

Variations: you can substitute the cocoa powder for 100g baking chocolate. If you want a lighter candy use powdered chocolate(such as quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.