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In former Soviet Union countries people celebrate New Year, not Christmas.  And New Year dinner is usually the most delicious in a year!

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This dessert means the food that is floating on the water in Myanmar language. It is served as a traditional dessert during Myanmar water festival. It is made of sticky rice, sugar pulm, and grated coconut. It is very easy to make.

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My first sweet scones right out of the oven! They are really tasty! Your recipe is wonderfull! I added some "vergeoise' at the top.

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My first sweet scones right out of the oven! They are really tasty! Your recipe is wonderfull! I added some "vergeoise' at the top.

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My favourite hot drink, especially in cold season!

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I made it some years ago, when my beautiful niece celebrated her 15th birthday. It was an important celebration but organized in a familiar and relaxed way.
Her dress was blue, made by her grandmother, we painted and decorated at home some boxes we filled with chocolates as a gift for guests, and we had a great time!! There was a sweet table at the end of the party crowned by this blue one where she blowed the candles.

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This is the place where I cook delicious and healthy food for my family with love!

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Photo-  credit
This is one kind of Myanmar traditional breakfast. It includes rice, beans, and fried egg. It is very delicious and easy to make. We eat this breakfast with coffee or green tea.

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I love scrambled eggs!

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My favourite hot drink!

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Christmas dinner in Argentina! Enjoy!

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Celebrating a wedding with food ( by Frida)

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Celebrating a wedding with food ( by Frida)

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Our Ugandan  traditional breakfast ( BY FRIDA)

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Our Ugandan  traditional breakfast ( BY FRIDA)

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I must say it was tricky choosing my favourite local Ugandan food. My mental shortlist included mandazi, roasted street chicken with roasted plantain, specifically from Namawojollo- Jinja Highway and Jack fruit, but then I zeroed down to Katogo!

Katogo is often referred to as poor man's food and mostly eaten for breakfast by construction workers or labourers across Uganda, but increasingly you'll find it served in high street restaurants and people's homes. According to my father, Katogo "literally means 'melange' with a mixture of ingredients, which in a way elevates this humble dish.

Made from boiled Matooke a green banana and a staple food crop in Uganda or sometimes"Irish potatoes"', Katogo is a quick dish and can be made with a sauce of curried onions and tomatoes, beans, groundnut stew or my favourite, tripe. I can't think of anything more versatile, affordable and delicious.

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Katogo: the humblest of all meals - Elevate 256

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I must say it was tricky choosing my favourite local Ugandan food. My mental shortlist included mandazi, roasted street chicken with roasted plantain, specifically from Namawojollo- Jinja Highway and Jack fruit, but then I zeroed down to Katogo!

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spring roll is suitable for all kinds of parties or weekends. 

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Thai Thanh Xuan

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My menu has frying noodles and its soup, tangerines, small creamy cake. forgotten the hot tea and small sponge cake is the crea cake for out of the electricity.

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Thai Thanh Xuan

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My balls make of green bean cream cooked in the center and sticky rice cream cooked outside. wash and oil your hand clearly to make each sticky ball outside.

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My rice ball sweet soup (che troi nuoc in vietnamese)

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My rice ball sweet soup (che troi nuoc in vietnamese)

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Thai Thanh Xuan

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I use my small cooker to cook the pudding, changing the dried fruit to chopped carrot and red radish, adding some of raisin after leave the ingredient mixing.

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Thai Thanh Xuan

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My apple crumble topping with some apple chopped from the apple crumble pot. forgotten about making the serving cream.

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Thai Thanh Xuan

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I make this birthday cake for birthday occasions. Often being eating in birthday celebration, rather tradition in my country nowadays.

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Thai Thanh Xuan

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I made the hot zucchini tea from the fresh zucchini with a little of sugar, pinch of salt and a little of oil and water add in.

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Thai Thanh Xuan

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When I don't have time to cook something in the mornings, I usually buy empanadas of cheese and chicken with a delicious drink called "mocochinchi". 

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Empanadas of cheese and chicken with a drink called "mocochinchi" (Typical breakfast of Santa Cruz-Bolivia)

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Empanadas of cheese and chicken with a drink called "mocochinchi" (Typical breakfast of Santa Cruz-Bolivia)

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Dayana Morales

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My scone with yogurt and flour mixture filling and the strawberry jam.

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Thai Thanh Xuan

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I cooked with tuna fish and adding a little of cocoa powder in the coasting flour.

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Thai Thanh Xuan

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I made my shepherd by with some replacement as the onion for red onion, and rosemary for mint.

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Thai Thanh Xuan

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I  used my white bread and I really made the filling of this sandwiches, the salmon head paste with magazine spread.

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Thai Thanh Xuan

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My tikka chicken masala serve with rice cooked balls.

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Thai Thanh Xuan

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my Sunday roast is made by the mice pork meat adding flour and oil and very little cocoa powder for coloring. frying with little margarine in a pan and baked.

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Thai Thanh Xuan

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My dish is a baked of a roll, boiled soya bean, wedge sliced potato, a baked tomato, sliced roasted bacon, baked mushroom, and baked sausage and an egg. 

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Thai Thanh Xuan

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In my country porridge is one of traditional breakfast. this is my homemade porridge with chopped pork.

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Thai Thanh Xuan

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these cuisine are served in regular Vietnamese meals. chopped pork poached with miced pepper and the chopped pork katuk soup.

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My traditional Vietnamese cuisine katuk pork chopped soup and the chopped pork poached

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My traditional Vietnamese cuisine katuk pork chopped soup and the chopped pork poached

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Thai Thanh Xuan

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I enjoyed Sally's scone this morning .It was so nice and easy to cook！

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・sea kelp in sweetned soy    sauce with sesame
・bonite flakes soysouse flavor
・salted plum
・pickles (cucumber and eggplant)
・barley tea
I ate them for brunch ！

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This is a classic British cake. I made it for a barbecue at the weekend and filled with with vanilla mascarpone cream and forest fruits :)
~ Claire

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In Myanmar, Mohinga is the most typical breakfast dish. Look at the picture. You can see thin rice noodles with brown soup. Yes! It's a mixture of thin rice noodles and fish soup. It's absolutely savory and delicious. We usually eat mohinga with boiled eggs, fried fish ball, fried gourd, and fried beans. To have rich flavor, we also add spices such as chili powder, lime juice and coriander.

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September, 18th is a special day. It's my grandpa's birthday. I love him sooo much and this year he turned 80.

So, I had to make some birthday cake for him. I chose to change a tradition of making an ordinary birthday cake with layers of butter cream. And here it is... Red currants cheesecake. There are no wheat flour and refined sugar. Everyone love it! Believe or not, after the big celebration this light and moderately sweet dessert is the best choice.

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A healthy version of delicious Apple Crumble.

All you need:

▫️apples
▫️honey
▫️cinnamon
▫️nutmeg
▫️lemon juice
▫️oatmeal
▫️ground flax seeds
▫️linseed oil

1 | Mix an oatmeal, flax seeds and linseed oil until well combined.
2 | In a small bowl mix honey, cinnamon and nutmeg.
3 | Cut the apples. Place the apples into the baking dish. Toss the apples with lemon juice and honey with spices.
4 | Add the oatmeal mixture on top of the prepared apples.
5 | Preheat your oven tp 180°C. Bake for 30 minutes until the apples start to bubble and the crisp topping is golden brown.
6 | Enjoy 🤍

I like to serve the warm apple crumble with some sugarless ice cream or unsweetened yogurt which balances the sweatness of the apples.

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This is the sort of sandwich I make at home although I must admit that I don't heat the bread in a skillet . I just toast it.
Raquel

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This ham sandwich is great for many reasons. It's got a beautiful golden crust (thanks mayo!), a quick and simple honey mustard sauce, and briny pickles for crunch. Make it with leftover spiral ham and you've got yourself a prize-winning lunch.

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Lunch? Boring? Not With This Ham & Cheese Sandwich

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This ham sandwich is great for many reasons. It's got a beautiful golden crust (thanks mayo!), a quick and simple honey mustard sauce, and briny pickles for crunch. Make it with leftover spiral ham and you've got yourself a prize-winning lunch. Advertisement - Continue Reading Below This content is imported from {embed-name}.

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We eat pozole, a stew made with corn and pork, on Independence Day in September

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Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round. *Looking for Pozole Verde? Get the recipe here*
One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.

I have to say though, in Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it!

What Is Pozole And How Do You Make It?

Traditionally, Pozole is a pork-based soup. That said, there are other versions - such as Pozole Verde, that are made with shredded chicken. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico.

In order to make it, you will need guajillo chiles, which you will prepare by removing the seeds and stem and then boiling in water for 5-7 minutes.

One of the main ingredients that you need to make an authentic Pozole is hominy. In Mexico, it is sold raw, so it takes a little bit extra effort to peel and soak them so that they are soft enough to use.

Fortunately, cooking is a bit easier in today's day and age and you can buy it ready-to-use at the store. Then, all you have to do is add it to the recipe!

A few years ago my sister-in-law was planning her wedding reception. For the food, she decided to have a soup buffet. She asked me to make pozole because she had tried it before and really liked it. Of course, I agreed, and I thought it was great to be able to include pozole in her reception.

This recipe was a hit at the reception and was gone even before the other popular soups!

The freshness of this recipe is complemented by the crunchy texture from the freshly made tortilla chips and freshly cut radish.

One of the memories that this recipe brings to my mind is how my grandma always ended up giving me tea to calm my stomach because I couldn't stop eating it. I still have that problem today. Whenever I make Pozole, I keep eating it until it is gone.

I guess you could say that for me, Pozole is irresistible!

Try out this recipe and let me know in the comments below how it turns out. Don't forget to leave a review!

Other Authentic Mexican Recipes That You Should Try

Products You May Need For This Recipe

Large Stockpot. Usually, when you make this recipe, you make it for a crowd. If that is the case, you will want a large stockpot like this one.

Hominy. You can usually find this in the Mexican section of the grocery store, but if not, you can buy it online here as well.

Pozole Rojo

You might also be interested in:

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Authentic Mexican Pozole Recipe That Everyone Will Love

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Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round in Mexico and abroad.

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A cup of coffee, my favourite drink.

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I always have this for my breakfast and Twining Tea Pauline Round

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These are Chilaquiles, a typical mexican weekend breakfast

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Breakfast in Argentina. Mate and toasts with dulce de leche

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Breakfast in Argentina. Mate and toasts with dulce de leche

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This is the most typical breakfast in my country. The mate is the national drink of Argentina, is an infusion prepared with yerba mate and we usually share it with family and friends, but since the pandemic we had to change this custom. Then we have toasts (or crackers) with dulce de leche, a kind of sweet made with milk and sugar, cooked until it takes that brownish colour. Or you can find any flavour of marmalade too.

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Traditional Japanese dishes for New Year

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Traditional Japanese dishes for New Year

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What is Osechi Ryori?

Osechi ryori is a traditional Japanese cuisine that is served during the New Year holiday. It is comprised of a large number of small dishes, typically served cold in a multi-tiered lacquerware box called a "jubako." Each of the mouthwatering dishes has a different meaning and is said to represent a New Year wish.

The Origins of Osechi Ryori

Osechi ryori's ancient origins can be traced to the Nara period (710 - 794), when special ceremonial banquets celebrating the changing of the seasons, called "sechie," began to be held at the imperial court. Taking place five times per year (including on New Year's Day) during "gosekku" (the five festivals), these banquets became quite extravagant during the Heian period (794-1185).

These ceremonial banquets were enjoyed exclusively by the nobility until the Edo period (1603 -1868), when the five festivals were officially designated as holidays and the tradition finally spread to the masses. Although not originally limited to one occasion per year, osechi eventually became associated specifically with the New Year holiday, and the association has continued to the present.

These days, osechi ryori provides an outlet for families to pause their busy lives, catch up, and share the first day of the new year together. If you're spending New Year's in Japan, impress the locals with your knowledge of osechi ryori and greet the new year washoku-style!

What's in Osechi Ryori?

While the contents of your jubako will depend on size and quality, you can rest assured that most of the helpings will be from the following list!

Datemaki are sweet omelet rolls blended with fish paste. They resemble ancient scrolls and are believed to bless families with education and knowledge.

Kuromame

Kuromame are sweet black soybeans that bring health for the coming year. Their soft and satisfying texture makes them a popular offering!

Kazunoko

Kazunoko are crunchy strips of yellow herring roe marinated in dashi (soup stock). Translating as 'a number of children,' they are literal symbols of a large, prosperous family.

Kamaboko

Kamaboko are scrumptious fish cakes enjoyed year-round throughout Japan. As they are colored red and white (Japan's New Year colors), they are essential additions to osechi. Red and white colors have been used for decoration at special events in Japan since ancient times, and it is said that white represents a new beginning, while red represents felicitations.

While kamaboko is usually sliced in a simple way, New Year renditions are often cut into intricate designs such as animals of the Chinese zodiac or into a braided pattern as shown in the photo.

Tazukuri

Tazukuri are baby anchovies soaked in a soy sauce glaze. Their name, literally translating as 'rice field making,' comes from their former use as fertilizer, and thus they've become a symbol of prosperity and abundance.

Salmon Kombu

These delectable rolls of salmon wrapped in kelp and tied with gourd represent youth, so it's fitting that they are often the first thing snatched by hungry kids!

Fish

Two varieties of fish, tai (sea bream) and buri (Japanese amberjack), often make their way into an osechi platter. Tai is included as its name is similar to the Japanese word medetai, meaning 'joyous.' It is either cut in strips or kept whole and grilled. Buri, which is often enjoyed as sashimi, is a shusse-uo fish, which means its name changes as it matures. The word 'shusse-uo' uses the same Japanese characters as the word shusse, meaning 'success in life,' making the fish a vital part of osechi blessings.

Kohaku Namasu

Kohaku namasu is a simple dish of pickled and shredded carrot and daikon (white radish). In addition to keeping with the red-and-white New Year's motif (indeed, 'kohaku' means red and white), these root vegetables signify the deepening of family bonds.

Satoimo Potatoes

A variety of Japanese taro potatoes, satoimo are simmered in dashi and soy sauce until soft and juicy. As many potatoes spawn off a single plant, satoimo embodies the blessing of fertility.

Tataki Gobo

Tataki gobo are burdock roots pounded, seasoned, and cooked to perfection. Earthy and sweet, they grow deep into the ground and represent family ties and strength.

Shrimp

Delicious Japanese shrimp are included as their arched figure resembles the backs of old people, thus representing longevity and wisdom.

Kuri Kinton

Kuri kinton are candied chestnuts enjoyed alone or mixed with sweet mashed potato. Their golden color and shape resemble the oval koban coins once used in Japan and are therefore attributed to wealth and fortune.

Renkon

Crunchy, sticky, sweet, and bitter, these beautifully-shaped pieces of pickled lotus root are filled with small holes allowing you to look through them as you eat. These holes are also believed to grant families the power to predict and avoid future predicaments.

All Kinds of Other Foods!

Modern osechi ryori has grown beyond its humble, non-refrigerated origins to include an exciting range of both extravagant and junk-food add-ons! Even western foods like ham and olives are now a common sight. Additionally, most regions of Japan have their own unique osechi styles, particularly Kanto and Kansai, so don't be surprised if you spot a few things you weren't expecting! Just go with the flow and chow down!

Non-Osechi New Year's Foods

In addition to osechi ryori, there are a few other classic Japanese New Year's foods that are worth mentioning.

Daidai Orange

Bitter and cute Japanese daidai oranges are seen at New Year's, as the word daidai also means 'from generation to generation.' They are often placed upon kagami mochi (pictured above).

Kagami Mochi

While not included in osechi ryori, kagami mochi are an integral part of New Year celebrations. Translating as mirror mochi, two or more differently-sized mochi are stacked and crowned by a daidai orange. This set is then rested upon a sanpo stand and placed in a family's Shinto altar or tokonoma (alcove). This ritual is said to protect homes from fire, along with embodying the connection between the new and previous year.

New Year Mochi Soup

New Year mochi soup, known as ozoni, has a history beginning in the 1440s. Traditionally, this soup would incorporate the mochi left at temples the previous night as a New Year's Eve dedication to the gods. Once a healthy helping of vegetables is thrown in and boiled, this hearty soup is designed to be simple and stress-free, allowing the cook of the family time to relax. Many households will make a simple version with nothing more than mochi in it, just for tradition's sake.

Where to Get Osechi Ryori

To accommodate the busy modern family, osechi ryori is commonly ordered in advance from a combini, department store, or restaurant and delivered around New Year's Day. Osechi preorders can typically be made as early as September or October, and the earlier you act, the lower the prices will be.

A particularly convenient option that many people utilize nowadays is ordering osechi online from a site such as Rakuten, Amazon, or the Takashimaya department store's website. There are a dizzying array of options available at various price ranges, so there is guaranteed to be the perfect osechi set for you.

While a standard set goes for around 20,000 yen, budget-friendly versions of 5,000 yen or less are also available. If you want to eat out, restaurants serving freshly-made osechi platters can be found throughout Japan. They are often popular, so best to book in advance!

How to Make Osechi

Osechi is notoriously time-consuming to make, typically prepared days in advance. If you choose to take on the challenge of making your own, be prepared to put in some work!

While we encourage creative cooking, if you want to make a truly authentic osechi set, you've got to follow the rules! Start by acquiring a 3, 4, or 5-tiered jubako box, which you can find for as cheap as 1,000 yen. Each tier of the box should be filled with either 3, 6, or 9 different ingredients. If you have a 3-tiered box, the highest level should feature otsumami (appetizers), like kazunoko, tazukuri, and kuromame.

The middle should contain fried and pickled dishes like fish, shrimp, and kohaku namasu. The bottom layer is for simmered food, like renkon and satoimo. If you have a 4 or 5-tiered box, separate the fried and pickled dishes into their own layers while keeping the bottom layer free to be filled by blessings from the gods. For more information on how to cook each dish, Just One Cookbook has lots of easy to follow osechi ryori recipes:
https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/
If you want to go the extra mile, purchase some iwaibashi celebratory chopsticks! Their unique double-pointed ends symbolize the sharing of your meal with the gods, so you'll never be eating alone!

How to Eat Osechi Ryori

So, you've been invited to celebrate shogatsu (Japanese New Year) at a Japanese household. How lucky! If you want to impress your hosts, make a note of these simple osechi ryori manners!

1. Always allow the oldest to pick their food first.

2. Start eating from the edge of the jubako and make your way inwards.

3. Don't eat straight from the box. Pick up your desired piece and place it on a small torizara plate before eating it.

Of course, as anyone who has lived in Japan knows, the average modern Japanese family is very loose on traditions, so don't stress! The most important thing is having fun and enjoying this delicious and fascinating cuisine!

Enjoy Your Japanese-Style New Year's With Osechi Ryori!

This has been an overview of osechi ryori, one of the classic parts of a Japanese New Year's celebration. Although the flavors may not be everyone's cup of tea, osechi is something that everyone should try at least once!
If you want to give feedback on any of our articles, you have an idea that you'd really like to see come to life, or you just have a question on Japan, hit us up on our Facebook, Twitter, or Instagram!

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A Guide to Osechi Ryori - Japan's Traditional New Year Food

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Ring in the new year with osechi ryori - one of Japan's deepest and most delicious New Year traditions! This guide will introduce the various dishes found in osechi ryori, including the meanings behind each, as well as offer suggestions for where to get osechi, how to make it, and how to eat it.

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Biscuit topped with caramel and chocolate :)

Here's the recipe https://www.bbcgoodfood.com/recipes/easy-millionaires-shortbread

~Claire

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Paska is a special Ukrainian Easter bread, which is sweet. Pysanka is a painted egg, wich is not just coloured but painted in a special way.

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This is the most common breakfast we have here. We usually drink orange juice and eat papaya for breakfast too.

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Okroshka - is the strangest but most popular summer food in Russia.

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Okroshka - is the strangest but most popular summer food in Russia.

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In order to prepare the base for okroshka, you need to take:
1. boiled potatoes
2. radish
3. fresh cucumber
4. a lot of different greens (parsley, green onions, dill)
5. boiled eggs
6. boiled meat or sausage
and... the war starts here. The country was divided into two clans. There is a traditional summer drink in Russia called Kvass. Kvass is a sour drink prepared on water from bread with malt, as well as from berries and fruits. Many people fill okroshka with kvass. The second half of the country fills okroshka with kefir (sour-milk drink, somewhat similar to sour drinking yogurt). But there are people who fill okroshka with mineral water and I'll never understand this. My ideal okroshka is sweet kvass, a spoonful of sour cream, mustard and creamy horseradish.

But I know people who are always arguing what is better: kefir or kvass. Such a strange story of a strange dish that lasts for centuries.

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Traditional homemade soothing herbal tea from Russia (it's inside a calm seal)

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Traditional homemade soothing herbal tea from Russia (it's inside a calm seal)

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I always drink traditional herbal soothing tea while I work. My mum collects herbs for tea in her garden. It contains mint, chamomile, linden flowers, black currant or strawberry leaves, lemon balm or lavender. I broke my favourite mug, so I drink soothing tea from a jar. And this wonderful calm seal is an excellent strainer for brewing tea :) In Russia, it's not customary to drink tea without sweets, so I have plum cake with cinnamon in the background.

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In Brazil we usually eat the same food for lunch or dinner. Rice, beans, salad, and some meat - chicken, beef or pork.

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These are typical or traditional Mexican Breakfast. People eat especially eggs in any kind of preparation, red enchiladas, tacos, empanadas, chilaquiles, tamales. Very delicious!!!

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Slow Cooker Mac and Cheese (Trisha Yearwood)

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Slow Cooker Mac and Cheese (Trisha Yearwood)

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trisha yearwood slow cooker macaroni - Bing

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In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes.

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Clean and green!

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Ingredients

2 pounds baby red potatoes, halved

4 green onions

2 medium ripe avocados, peeled and pitted

1/2 cup sprigs fresh parsley, stems removed

1/2 cup vegan mayonnaise

3 tarragon sprigs, stems removed

2 teaspoons capers, drained

1 teaspoon seasoned salt

1 celery rib, finely chopped

Sliced radishes

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.

Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed.

Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

Nutrition Facts

3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

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2 pounds baby red potatoes, halved 4 green onions 2 medium ripe avocados, peeled and pitted 1/2 cup sprigs fresh parsley, stems removed 1/2 cup vegan mayonnaise 3 tarragon sprigs, stems removed 2 teaspoons capers, drained 1 teaspoon seasoned salt 1 celery rib, finely chopped Sliced radishes Place potatoes in a large saucepan; add water to cover.

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These snowy crescent-shaped cookies will look lovely nestled in your holiday cookie tins, and taste as good as they look. Cookies of this type (like Mexican wedding cookies or Pecan Snowballs) are chewy and still slightly crisp-and can often be dry.

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Ingredients

1-1/4 cups frozen unsweetened raspberries

1 cup white grape juice

1 bottle (750 milliliters) dry rose wine

2 cups sliced fresh strawberries

Ice cubes

Fresh mint or rosemary sprigs

Directions

In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher. Stir in wine and strawberries. Refrigerate, covered, until chilled. Serve with ice; garnish with mint.

Rose Wine Cocktail Tips

How can I increase the sweetness in this cocktail?

You can increase the sweetness by choosing a sweeter type of wine.

How can I turn this wine cocktail into a spritzer?

Just add white or club soda to make this a wine spritzer.

Nutrition Facts

3/4 cup: 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 0 protein.

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1-1/4 cups frozen unsweetened raspberries 1 cup white grape juice 1 bottle (750 milliliters) dry rose wine 2 cups sliced fresh strawberries Ice cubes Fresh mint or rosemary sprigs In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes.

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Churros and porras with chocolate. Of course, you have to dip in your drink!!! 

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Typical Spanish breakfast  in Spain. Very typical in Madrid. 

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Typical Spanish breakfast  in Spain. Very typical in Madrid. 

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Apple Pie Italian style ( Torta di Mele)

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Apple Pie Italian style ( Torta di Mele)

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One of my favourite cake: Apple Pie. Delicious! Flour, eggs, sugar, lemon zest, apples, butter, baking soda and a lot of cinnamon! https://ricette.giallozafferano.it/Torta-rustica-di-mele.html

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They are gorgeous!!!

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Baked potatoes with cod fish, cabbage and olive oil is a traditional Christmas Eve dinner in Portugal.

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Here you are the recipe of French ham sandwich: Ingredients: 0.5 baguette bought from the baker / 2 slices of gouda  / 2 thin slices of ham  /1 tomato...

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DELICIOUS FRENCH HAM SANDWICH

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Salty cake made in France: 1- 150 g flour+baking powder+1 teaspoon salt+1teaspoon paprika                 2- 150 ml milk+3 eggs 50 ml of oil              3- 150 g of bacon or ham +1/2 red pepper + 150 g gruyere or feta           188°C 60 minutes

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Salty cake made in France: 1- 150 g flour+baking powder+1 teaspoon salt+1teaspoon paprika                 2- 150 ml milk+3 eggs 50 ml of oil              3- 150 g of bacon or ham +1/2 red pepper + 150 g gruyere or feta           188°C 60 minutes

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DELICIOUS SALTY CAKE MADE IN FRANCE. ENJOY!

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I made these with mince meat (it's sweet and fruity) from a jar and pastry that I made following this recipe: https://www.bbcgoodfood.com/recipes/mince-pies

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The most popular: Cappuccino and croissants

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It is our kitchen in Kazakhstan. Sorry for a dark photo, it is a late evening now.

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I've found out that I know a lot about British food already. I am from Brazil and I love to try some dishes at home. This is my Chicken Tikka Massala, I love it and I cook it for my family often.

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Gourmet, Gourmand are French words.

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A porridge of rice and milk with raisins

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A very good type of porridge that is made from rice.We can easily put some rice in a pot with milk and sugar. That is to be heated up until it's thicker. You may add raisins if you like.

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Borscht is the most famous Ukrainian traditional dish.
Ingredients:
- meat (500 g)
- 1 onion
- 1 carrot
-  2 tablespoons of tomato paste
- 300 gr of cabbage
- 2 beets
- 4 middle potatoes
- oil
- 2 dry bay leaves
- a bit of parsley
How to cook:
WHile boiling meat, fry the cut onion, then add in the skillet grated carrot, fry till it gets gold color, add grated beets, fry a bit then add tomato paste. Give it to cook for about 10 min. When the meat is boiled, add cut potato, wait till it is cooked. When veg. are cooked, add it into the saucepan and stir, cook about 5 min, then add sliced cabbage. Add condiment and salt to your taste, cut parsley and bay leaves. Wait about 10 minutes and your first Ukrainian borscht is cooked! Bon appetit!

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The term ‘thali’ is a Hindi word for – plate or platter. Traditionally, a set meal is served in small-sized bowls arranged neatly on a round plate called thali.

Each region in India has its own thali meals such as North Indian Thali, South Indian Thali, Gujurati Thali, or Rajasthani Thali.

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Rasmalai – soft and spongy cottage cheese patties in dry fruit laced saffron flavored creamy milk rabri.

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chocolate cake iced with buttercream and topped with strawberries.♥

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Modak is considered one of the most favourite dishes of Lord Ganesha and is used in prayers.
During Ganesh Chaturthi, the Pooja usually concludes with an offering of 21 modaks to Lord Ganesha.
Ukadiche Modak is prepared during the time of Ganesh Festival.

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Biryani
custard or trefals or cakes or ice creams as a desert
Chicken karahi
BarBQ

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This sweet food is called Yuanxiao, or Tangyuan depending on where you eat it. In China, people will eat these sweet round dumplings made of glutinous rice flour filled with various kinds of fillings on Lantern Festival in China.

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"Halwa puri" this is the most likely eaten breakfast here in my origin. Not daily but people like to eat here like once or twice in a month.

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A warm cup of authentic Indian Masala Chai, prepared with aromatic spices and ginger, to refresh and brighten your morning! 

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This is naan chany. Naan is made like paratha as i mentioned before but with a different kind of flour.

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This is potato paratha with salan made with chicken I guess and raita made with yogurt. and butter is kept on paratha.  the girl from India also mentioned this in video.

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Traditional breakfast in India  -- Dosa, Vada, Idli.

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This is "encebollado" and it's the most delicious breakfast!

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The empanadas are a typically breakfast in Colombia, they are so delicious.

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There are different types of food but the most common are empanadas, anticuchos, asado, terremoto and pan con choripan y mayonesa.

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Panamanians always eat this or change tortillas for bread.

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Thank you Tina for the recipe of tuna sandwiches. It was delicious.

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Yougurt and fresh fruits / an healthy start / Italian Mediterranean food

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Italian breakfast / cappuccino e brioche

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Isn't it tempting? Welcome to China~

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Main meal for Myanmar is rice and other contain vegetables and some meat .

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I like fried rice with chicken