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This course gaves me an opportunity to cook real homemade chips and avocado dip for the first time. I copied cooking instructors and checked boiled condition of potatos with a small knife and so on. :)

A plate full of thick cut chips and milk tea, I find it’s very British things to do.

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I often make lunch time sandwiches and take it to work with me. Today, I made this sarnie with creamy pumpkin salad, also free-range boiled eggs and baby leaves with bread that use butter and cannoli oil. Now I spend time at home.

If we can meet somewhere in a student residence in Britain, I’m going to make sandwiches for tea. Let’s talk about how much differences between British food and yours, learn about more diverse countries and cultures through your favourite food. :)

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https://youtu.be/x4QofoAjMyE

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Vegan Rice Pudding (Arroz con leche vegano)

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Vegan Rice Pudding (Arroz con leche vegano)

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Argentinian people (most of us) enjoy eating this dessert. This is the vegan counterpart : Hope you like it! :)

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Published: Updated: by This post may contain affiliate links
Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold.

This vegan rice pudding tastes just like creamy custard!

Seriously, even if the words rice and pudding don't sound like they should go in the same sentence, you'll be a convert once you try this.

It's made with coconut milk for a really rich and delicious pudding. It's extremely simple, but takes a while to cook as you're basically turning grains of rice into creamy custard, so it cooks for around an hour in total.

So it's not super quick, but it is absolutely delicious. You can also serve it hot or cold, so the batch of rice pudding that you make today can be your puddings for the week!

And if you love this vegan rice pudding then you'll also love our vegan vanilla pudding and vegan chocolate pudding.

Vegan Rice Pudding with Coconut Milk

Coconut milk creates such a rich and delicious rice pudding, I highly recommend it.

You might be a little shocked by the amount of coconut milk that goes into this (4 cans) and the relatively small amount of rice (¾ cup) but it works!

Yes you do have to cook it for a long time, but at the end of it, you have a thick and rich and delicious custardy pudding.

It doesn't taste like rice in the sense that you don't taste individual grains of rice, the whole thing is really more like custard than anything else.

How To Make Vegan Rice Pudding
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add basmati rice, coconut milk, water, white granulated sugar, light brown sugar and salt to a large pot and bring to the boil stirring regularly.

Turn the heat right down so that it is on a slow simmer, cover the pot and let it cook for around 50 minutes, stirring at regular intervals, until it is the consistency of a thick, creamy custard.

Add vegan butter and vanilla extract and stir in.

Your rice pudding is ready to serve.

Chef's Tips

Use a really big pot. You're making a big batch of rice pudding here (it serves 6) and you want the volume of your pot to be around double the volume of your pudding when you start cooking it. The initial volume is around 2 liters (half a gallon), so you need your pot to be able to hold around 4 liters (1 gallon).

This is because you're boiling milk - yes it's coconut milk, but all milk acts the same way. And you know what happens when you boil milk, that stuff foams up like crazy.

You do need to still keep a close eye on the pot - I pulled up a chair and read my book while this was simmering away - but if your pot is big enough the chances of it boiling over are very small.

Turn the heat right down. Once you've brought it to the boil, you need to turn the heat right down, as low as possible that will still keep it simmering. You want to be able to cover the pot and let it simmer without it foaming up too high (even with a big pot, this is still important!).

Stir it at regular intervals. Give it a stir at regular intervals. You'll know it's ready when it's super thick and tastes like custard. From the moment it boils and you turn it down to simmer and cover the pot, it takes about another 50 minutes of simmering to reach the right texture and thickness.

Serve it with a sprinkle of cinnamon. Raisins and fresh fruit are also popular add-on's. I prefer it quite plain with just a sprinkle of cinnamon and maybe nutmeg, but you can also really fancy it up with some vegan whipped cream or a drizzle of maple syrup.

Storing Tips

This makes around 6 cups of rice pudding. So either enjoy it all right away if you have a big family or divide it into portions, cover, and keep them in the fridge and you have puddings for days!

It will keep in the fridge (covered) for up to 1 week.

More Vegan Pudding Recipes
Did you make this recipe? Be sure to leave a comment and rating below!

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Published: Updated: by This post may contain affiliate links Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold. This vegan rice pudding tastes just like creamy custard!

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I had some ingredients in the fridge and ended up with this. Potatoes topped with onion and peppers, more potatoes on top, then some plain yogurt with cheese to finish.

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Pecel (Indonesian peanut sauce for salad) (whattocooktoday.com)

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Pecel is one of the Indonesian-style peanut sauce usually served with vegetables. The distinctive aroma of pecel comes from a kencur (Kaempferia galanga).
Pecel is an Indonesian sauce made with peanuts and spices. It is commonly served with vegetables (like salad here in the U.S.). Gado gado seems to be more well-known outside of Indonesia compare to pecel. They are similar but not the same. The peanut sauce in gado gado has coconut milk and it's more creamy. Pen In Pecel,kencur (Kaempferia galanga) is used as one of the spices. I haven't been able to find any Kencur here in the state. My mom actually brought some from Indonesia. The Kencur is what makes a distinctive flavor of Pecel and there is absolutely no substitute for the flavor, not even galangal because they are not the same flavor.

The vegetables you want to use to serve the salad is really up to you. Some people like to use boiled potatoes, spinach, bean sprouts, fresh sliced cucumbers, fried tofu. It is normally also served with the bitter papaya leaves, however I couldn't find it here. You can also add boiled long beans, it is up to you what you want to have, but those are the more common vegetables used in Pecel.

Pecel (Indonesian peanut sauce for salad)

Suggested vegetables for salad:

Even though the package of the tamarind says it is "seedless", I find still find some seeds. For this reason, I usually mix the tamarind with about 2 Tbsp of hot water and kind of mashed it and remove the seeds before I put in the food processor. Place the rest of the ingredients in the food processor and process into a paste. It will be kinda of sticky and thick and this is the way it should be. Have a taste and add more salt if needed. It should be more on the sweet side. They can be store for months in freezer

When ready to serve, scoop out as many of the bumbu pecel into a bowl and thin it out with some hot water. I like it not too runny. So use your own judgment on how much water to use for the consistency you like. Arrange all the vegetables on a large platter and pour the bumbu pecel over the vegetables and serve

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Pecel (Indonesian peanut sauce for salad)

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Pecel is one of the Indonesian-style peanut sauce usually served with vegetables. The distinctive aroma of pecel comes from a kencur (Kaempferia galanga). Pecel is an Indonesian sauce made with peanuts and spices. It is commonly served with vegetables (like salad here in the U.S.).

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Preheat oven to 180ºC. Peel and finely chop an onion and two garlic cloves. Wash, dry and cut two tomatoes in half; discard the seeds and cut into small cubes. With a vegetable brush, wash an eggplant under running water. Cut the eggplant in half, lengthwise, and with the tip of a knife, remove the pulp from each half, leaving about 1 cm of edge - the eggplant is in the shape of a canoe. Chop the eggplant pulp and set aside. Place a pan over medium heat. When it heats up, drizzle with 2 tablespoons of oil, add the onion and garlic. Saute for 3 minutes until reduced. Add the chopped eggplant pulp and mix well. Cook for about 5 minutes until tender. Add the tomatoes and some basil leaves and cook for another 3 minutes. Season with salt and pepper and turn off the heat. With a spoon, fill each half of the eggplant with the sauté, sprinkle with grated Parmesan cheese and transfer to a baking sheet. Bake until golden. Serve next.

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Acarajé is our most famous traditional dish in Bahia.

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Live TV

Descubra como fazer o clássico acarajé na sua casa!

Descubra como fazer o clássico acarajé na sua casa!

Ingredientes

500g de feijão fradinho

1 cebola + 1 cebola + ½ cebola com casca

Sal a gosto

3 xícaras de azeite de dendê

250g de camarão seco

1 L de leite de coco

50g de amendoim torrado e sem pele

75g de castanha-de-caju

1 xícara de farinha de mandioca torrada

Gengibre ralado a gosto

Azeite de dendê a gosto

Camarões grelhados para servir na finalização

Passo a passo

1. Bater o feijão no processador para quebrar o grão.

2. Dispor em um recipiente e cobrir com água fria até o dobro do volume de feijão.

3. Retirar as cascas que vão boiar com auxílio de uma peneira.

4. Deixar de molho por 8 horas. Escorrer a água.

5. Bater o feijão e a cebola no processador até virar uma pasta.

6. Dispor em um recipiente, temperar com sal e bater com uma colher de pau até dobrar de volume.

7. Esquentar o azeite de dendê e dispor uma cebola inteira dentro para que não ultrapasse a temperatura ideal para a fritura.

8. Dispor colheradas da mistura no azeite e deixe dourar dos dois lados

9. Bater no liquidificador o camarão seco, o leite de coco, o amendoim, a castanha de caju, a cebola, a farinha de mandioca e o gengibre.

10. Passar o creme para uma panela e acrescentar um pouco de sal.

11. Cozinhar em fogo médio mexendo o tempo todo para não embolar.

12. Quando estiver quase cozido colocar gotas do dendê, somente o suficiente para dar cor e sabor ao vatapá.

13. Mexer até desgrudar do fundo da panela.

14. Servir o acarajé com o vatapá, vinagrete e camarão.

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Live TV Descubra como fazer o clássico acarajé na sua casa! Descubra como fazer o clássico acarajé na sua casa!

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Ingredients

10tbsp wheat flour

1200ml of water

10tbsp of Semolina

6tbsp honey

Olive oil

Salt

-Guide-

1. Sprinkle few drops of olive oil in a cooking pan and heat for one minute. Add all your ingredients into the pan and whisky until the mixture is perfectly thick and bubbling.

2. Transfer the mixture in a bowl and mizzle olive oil and honey you can decorate with dates or nuts

3. Enjoy with the middle and index finger of your right hand.

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Vegetarian Baiao of two
It's amazing. Hope you enjoyed it.
https://claudia.abril.com.br/receitas/baiao-de-dois-vegetariano/

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In Taiwan, we love this dish. Also, people who come here would always love and remember the Ru-Rou-Fan ( Taiwanese Braised Minced Pork Rice) they have in Taiwan. That's why I recommend this to you.
Ming-chi Lu

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Taiwanese Braised Minced Pork Rice 台式滷肉飯

Braised minced pork rice is one of the most popular and famous Taiwanese dishes. Braised pork belly with delicious soy sauce, perfect to serve with a bowl of rice or noodles. One of the best comfort food!

As I am not Taiwanese, I cannot say this is the authentic one, but the taste of these minced pork are close to the taste I had in Taiwan. My recipe is very simple and no fuss, mainly cook the pork for an hour. The pork are very tender and all the lovely flavour soak into the meat, it is just perfect! I usually cook a big pot of pork and freeze it for emergency craving.

滷肉是我最喜歡的台式料理之一，肥美的豬肉加上香濃的醬汁，配飯或麵都超美味！

我不是台灣人，不能說這個是正宗的版本，但味道就像我在台灣吃到的一樣！

這個是簡易版本，做法簡單，煮一大煲，將多餘的放入冰格，就隨時可時吃到超美味的滷肉，簡單快捷晚餐之選！

Cut the pork belly into small pieces. Add oil in hot pot, cook the pork for few minutes, then add in minced garlic.

Add water, soy sauce, wine, fried shallot, rock sugar and five spices powder, bring it to boil then simmer for 30 minutes.

Then add in hard boiled eggs, cook for further 30 minutes. The sauce will get thicker and glossy, then it is done!

將帶皮五花肉切小塊，燒熱鍋後下油，炒五花肉數分鐘，再下蒜末。

下水、醬油、米酒、炸紅蔥頭、冰糖和五香粉，用中火煮沸，然後轉小火再煮30分鐘。下水煮蛋，再煮30分鐘即成！

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Taiwanese Braised Minced Pork Rice 台式滷肉飯

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Braised minced pork rice is one of the most popular and famous Taiwanese dishes. Braised pork belly with delicious soy sauce, perfect to serve with a bowl of rice or noodles. One of the best comfort food!

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Ingredients are
a)1/2 small tea spoon of turmeric powder
b)2 to 3 garlics
c)one onion
d) one fresh egg
e) oil
f) 1 tea spoon butter
g)shrimps
First, marinate rice with oyster sauce and a little bit salt. It takes 15 or 18 min.
Then, fried garlic, onion, oil, butter,  turmeric powder and egg. Then add shrimps together.
When shrimps are turned to red, add marinated rice and fried together 10 to 15 min. And then, serve with coffee or tea. Enjoy!

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This is our traditional and most loved dish in Georgia.
https://georgianjournal.ge/georgian-cuisine/29684-khinkali-the-secret-to-making-traditional-georgian-dumplings-in-just-2-minutes.html

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Potatos 3 Piece(s)

Onion 1 Piece(s)

Tomatos 3 Piece(s)

zucchini. 2 Piece(s)

Peppers 2 Piece(s)

Eggs 3 Piece(s)

Carvi 1 Teaspoon(s)

Harissa As needed (a north Africa hot paste )

Salt As needed

Oil of Olive As needed

Frying Oil 500 Milliliter(s)

Parsley As needed

First of all peel the potatoes and cut them into small cubes
Then rinse and cube the zucchini.
Peel and thinly slice the onion. Cut the tomatoes in half.
*Frying and cooking Kafteji condiments
Heat a large frying pan and heat the cooking oil.
As soon as it is hot, put the potatoes to cook. Do not stir during cooking, they may stick together. After cooking, remove with a skimmer and place on paper towels. The book in a large dish.
Then put the zucchini and minced onion to cook in the same cooking oil.  Take them out with the skimmer and set aside on paper towels for a perfect kafteji dish.

Do the same with the half tomatoes and peppers. Return them halfway through cooking to cook on the other side. Take them out with the skimmer, drain well and set aside in the serving dish.
Finally, open the eggs one by one in a bowl, avoiding breaking the yolk and frying them like fried eggs, always in the previously used frying oil. Return them halfway through cooking to fry them on the other side.

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I love this dessert and I hope you'll love it, too!

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Ricette di cucina - Le Ricette di GialloZafferano.it

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Il tiramisù classico è il dessert italiano per eccellenza, uno dei più golosi e conosciuti al mondo. Crema al mascarpone e savoiardi al caffè!

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A homemade vegetarian recipe that I love: catalan spinach

https://www.thespruceeats.com/catalan-spinach-recipe-espinacas-a-la-catalana-3083760

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Bread buns
6 - 10 buns
200 gr flour + 125 gr whole wheat flour
6 gr yeast
1/2 tsp salt
2 dl water
1 egg
3 spoon olive oil
3 spoon honey
1/4 tsp cardamom
1/2 tsp baking powder
Mix all the ingredients and knead the dough approx 10 minutes.
Put aside for 1 hour.
Roll buns
Place the buns on a tray and wait 45 min
Pre heat the oven. Use 180°c
Stay in the oven for approximately 8 mins.
Served with your favourite spreads.
I use strawberry.

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They are delicious!

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I hope you enjoy this dish.

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Condensed Milk Pudding (the most loved dessert in Brazil)

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Condensed Milk Pudding (the most loved dessert in Brazil)

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Caramel:

1. You will need a 22 cm diameter round mold with a hole in the middle.Bring a kettle with 3 cups (tea) of water over medium heat – this will be used to make the syrup and bake the pudding in a bain-marie.

2. In a medium saucepan, bring 1 cup (tea) of sugar to low heat.Stir with a spatula until the sugar has completely melted and forms a golden caramel.

3. Measure out 1/2 cup (tea) of the boiling water and carefully pour over the caramel.Attention: the syrup will bubble.Then mix with the spatula, until it forms a smooth syrup.

4. Transfer the syrup to the pan, pouring over the central cone.With a dish towel or thermal glove, hold and turn the pan to caramelize the side as well.Set aside and prepare the pudding mixture.

Pudding:

1. Preheat the oven to 200 ºC (medium temperature).

2. In a small bowl, break 3 eggs, one egg at a time, and transfer to a blender. Beat eggs alone, just to mix. Add 1 can of condensed milk and 1 can of milk (use the can to measure) and beat until smooth.

3. Place the caramel pan inside a baking dish (to bake in a bain-marie). Transfer the pudding dough to the pan. Place the pan with the pan in the oven, and only then drizzle with boiling water, until it covers half the pan of the pudding. Bake for about 1 hour – time may vary by model and type of oven. The pudding is ready when the surface is set, but with the inside still creamy – it finishes setting as it cools.

4. Remove the pudding from the oven and let it warm before putting it in the fridge. Let it freeze for at least 3 hours before unmolding (if you prefer, prepare the pudding the day before).

5. To unmold, pass the base of the mold over the flame of the burning stove, just to loosen the syrup. Cover with a plate with a high edge and turn in one go. Allow all the syrup to drain over the pudding and serve afterwards.

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Tacos de birria.
https://youtu.be/g2F5RO6vNSs

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Here I share with you some of the Mexican flagship dishes; hardcore Mexican culinary tradition surrounds this dishes that usually are a family tradition.

MOLE
https://www.youtube.com/watch?v=ysiEyAQ27P4&ab_channel=MarkWiens

CARNITAS
https://www.youtube.com/watch?v=UOfG1zKXXWE&ab_channel=Munchies

BARBACOA
https://www.youtube.com/watch?v=Z-tCeaeLm3E&ab_channel=MarkWiens

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Okroshka is traditional russian cold soup. It is perfect meal for hot summer weather as it is prepared on the base of kvass – russian bread drink – and it is light and very refreshing.

Finding good fresh kvass for okroshka can be challenging outside of former-USSR. You may try russian or ukrainian shop, or, of course, you can prepare kvass yourself. But If you are not lucky with any of these, you can also replace kvass with mineral water, kefir diluted with boiled cold water or even light beer.
Check out this great web-site where you can find the step-by-step recipe:

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Okroshka | Recipe. Okroshka is traditional russian cold soup. It is perfect meal for hot summer weather as it is prepared on the base of kvass - russian bread drink – and it is light and very refreshing. Finding go...

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In Catalonia it is typical to eat calçots, a type of spring onion that is made on the barbecue and is accompanied by a delicious sauce called Romesco. I share the recipe

https://www.thespruceeats.com/salbitxada-sauce-recipe-from-cataluna-3083505

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Ukrainian Borscht with pork ribs from one of the best Ukrainian chefs Ukrainian chef

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Ukrainian Borscht with pork ribs from one of the best Ukrainian chefs Ukrainian chef

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Ukrainian Borscht with pork ribs! Ukrainian cuisine | Ievgen Klopotenko

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Indian Style Dosa
Theme: Vegan

Ingredients

1-1/2 cups long grain rice

1/2 cup urad dal (polished black lentil or white lentil)

3 quarts water

Salt

1 medium onion, chopped

1 – 2 green chilies, chopped

1 Tbs. ghee (clarified butter) or regular butter

1/2 tsp. black mustard seeds

1/2 tsp. chana dal (split black chickpeas)

1 sprig curry leaves

1/2 tsp. turmeric powder

2 large potatoes, boiled

8 oz. coconut, cilantro and tomato chutney (optional)

16 oz. sambar (vegetable lentil stew, optional)
How to cook

1. Prepare Dosa batter Soak rice and urad dal in separate bowls for 4-6 hours. Strain.

2. Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.

3. Salt to taste.

4. Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.

5. Prepare Masala Dosa Filling: Add oil or ghee to a skillet.

6. Add mustard seeds and chana dal.

7. Shake mixture over the flame until golden brown.

8. Add curry leaves (whole leaf), green chiles, and onions.

9. Sprinkle turmeric powder and salt (for taste). Stir.

10. Break up boiled potato into small chunks and add them to your mixture. Add water and stir.

11. Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.

12. Pour batter into a greased skillet.

13. Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.

14. Brush on ghee (or regular butter) to frying dosa.

15. Place filling near the center of the dosa.

16. Lightly lift the edges of the dosa.

17. Begin rolling from the edge of the dosa as you would a wrap.

18. Remove dosa from hot top or skillet.

19. Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)

https://youtu.be/aV_M3EvgOJY

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Gordon Ramsey explains how to make hot beef empanadas. Have a look at the video and enjoy :D

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https://youtu.be/6ooxyf3PAec
I want to share with you one of the delicious meal of Uzbekistan cuisine. I hope you will try to cook))) if you have any questions , you can leave in the comments below)

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Just try it! It’s a very classical Swedish dish and easy to cook.

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Ukrainian varenyky (dumplings) with potato and cottage cheese

For cooking homemade dumplings with potatoes and cheese, you need to prepare dough and stuffing.

For dough you need:
1) 1 glass of warm water
2) 1 egg
3) 1/2 teaspoon of salt
4) 2 glasses of flour

In slightly heated water, beat the egg, put salt and mix. Gradually add the flour and make elastic dough.  Wrap it and leave for 30-40 minutes.

For stuffing you need:
1) 4-5  boiled and mashed potatoes
2) 200 of cottage cheese
3) salt
4) black pepper

Hot potatoes mash, and after cooling, add cheese, salt, black pepper and mix everything. Stuffing is ready.

Knead the dough again and prepare portion round pieces of dough, in which place a little stuffing.  Carefully fasten the edges of the dough, and boil the dumplings with potatoes for 5-7 minutes. Eat this  dish with sour cream (smetana). Bon appetite 😋

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Feijão tropeiro from Brazil (Brazilian Beans with Sausage and Collard Greens)

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Feijão tropeiro from Brazil (Brazilian Beans with Sausage and Collard Greens)

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https://www.oliviascuisine.com/feijao-tropeiro/

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This is a type of food that comes from Makassar. (my home town). It is a dessert that can be commonly found sold on streets in Sulawesi and is a moderately to very sweet dish (based on how you make it) that is very simple to cook.

Recipe:
Ingredients:
Bananas:
Cavendish bananas - as many as you would like - skinned, cut, and flattened slightly
Margarine

Sauce:
Around 300 to 400 grams of brown sugar
6 pandan leaves of medium size
1.2 liter of boiled water
1 teaspoon of salt
4 tablespoons of sugar

How to make it:
1. Smear margarine evenly on both sides of the banana
2. Grill for as long as required, turning the banana so no part is burnt
3. Add the brown sugar to the hot water and stir, then the salt and sugar, and lastly the pandan leaves.
4. Serve the bananas with sauce and any other topping (such as chocolate, shredded cheese, etc) optional

https://sulawesi21.weebly.com/pisang-epe.html

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Any trip to Makassar in South Sulawesi (Indonesia) would not be complete without trying the local specialty dessert, pisang epe. Pisang epe is made from lady finger bananas that have been grilled, then flattened in a press and covered with a delicious palm sugar syrup.

In addition to the "original" flavor, it also comes in such variations as cheese ( keju), chocolate ( coklat), durian ( durian or duren) and coconut ( kelapa). The cheese flavor is literally covered with grated cheese!

Pisang epe is sold along Pantai Losari (Losari Beach) and the surrounding streets by pedagang kaki lima or five-legged traders. They get this name from the fact that their mobile cart has three "legs" and the trader themselves two.

One serving consists of three bananas and costs just 6000 rupiah for the original or up to 8000 rupiah for other flavors.

Place your order, take a seat on the surrounding plastic chairs and enjoy this sumptuous Makassan speciality.

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Any trip to Makassar in South Sulawesi (Indonesia) would not be complete without trying the local specialty dessert, pisang epe. Pisang epe is made from lady finger bananas that have been grilled, then flattened in a press and covered with a delicious palm sugar syrup.

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Ukrainian vegan borshch
https://youtu.be/_Sl6CVXS2Ss

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Bublik: a traditional Eastern European bread roll

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Bublik: a traditional Eastern European bread roll

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Bubliki are a close relative of the bagel.

Victoria Drey

These fluffy ring-shaped breads are so good that you won't even want to stuff them with anything. Just eat them as is.

Imagine tasting a delicious bagel but a bit sweeter and denser in texture - well, meet Russia's traditional bublik. For many decades bubliki were taken as a truly authentic Slavic pastry. However, the Jewish people first came up with the ring-shaped dish that is similar to traditional bubliki.

The story of the Jewish bagel - bublik's elder brother - goes back to the early 17th century. Bagels became so popular that in the beginning of the 19th century the recipe was adopted by Eastern European cuisines, and Jewish bagels transformed into bubliki: iconic ring-shaped breads with glazed surface usually topped with poppy seeds. The bublik's name is also not random: it came to Russian from Ukrainian, but it derives from the Old Slavic word " bubl," literally meaning "bubble," which is an apt description for bublik's airy bread texture. Bubliki are not the only type of ring-shaped pastry in Slavic cuisine: there are also baranki and sushki, both of which are very popular and widespread. But they are also quite hard and crunchy, and not that soft as bubliki.

I have always found bublik to be one of those pastries that do not look like much, but actually are unique and delicious. As a child, I often asked my mom or granny to buy bubliki for after-school lunch. Enjoying a fresh warm poppy seed bublik with a big glass of cold milk was like nothing else on earth. However, I don't remember a single time when we baked them at home, and now I see why: bubliki are not the easiest thing to make. The point is that besides making yeast dough, you also have to literally boil the raw dough before baking it in the oven. The true GOST bubliki recipe requires even more hours and complicated steps. But honestly, I feel like this recipe is better: it takes a lot less time and the taste is just as good.

Ingredients:

Cooking:

1. First, add yeast powder and sugar into lukewarm milk, mix and wait for about 10-15 minutes so that the yeast activates. If you notice a light foam and bubbles on the milk's surface that means the yeast is working properly.

2. Then add one egg white, melted butter and sifted flour with salt into the mixture, and knead the non-sticky and elastic dough with your hands.

3. You may need slightly more or less flour depending on the flour you use. Round your dough into a ball, put in a clean bowl, cover with plastic wrap and let it rise in a warm corner.

4. In about an hour and a half you'll notice how the dough doubles in size.

5. Next, punch it down and divide into 10-12 equal round pieces.

6. It is time to make bubliki: with your finger make a hole in the middle of a piece and form a ring shape. Repeat with all the round dough pieces. Lay out the bubliki on a baking tray, cover them with a clean kitchen towel and leave for another 20 minutes to rise.

7. Meanwhile, pour some water into a pot and bring it to a boil. Take one bublik at a time, dip it into boiling water and cook for 20 seconds.

8. Lay out all "boiled" bubliki on a baking pan covered with a piece of parchment. Smear each bublik with a yolk mixed with a tablespoon of water and generously sprinkle with poppy seeds.

9. Bake the bubliki at 200°C for 15-20 minutes until glossy and golden-brown on top. Enjoy warm or cold with a glass of milk. Priyatnogo appetita!
Read more: Culinary deja vu: 10 Russian dishes similar to foreign ones
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Bubliki: The star of a Russian-style bagel brunch

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Bubliki are a close relative of the bagel. Victoria Drey These fluffy ring-shaped breads are so good that you won't even want to stuff them with anything. Just eat them as is. Imagine tasting a delicious bagel but a bit sweeter and denser in texture - well, meet Russia's traditional bublik.

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As I watched delicious curry in the lesson, I would like to share Japanese style curry, which is made at home by many people every day. We use instant curry blocks so we don't need to worry about how it tastes. It's so easy that Japanese style curry is often the first recipe elementary pupils learn to cook in their home economic lesson.

Ingredients:
*chopped pork 200g
*1 carrot
*1 onion
*2 potatoes
*4-6 curry blocks

1. Cut carrot, onion, potatoes in a bite size.
2. Saute pork in a teaspoon oil and add onion when pork's color has changed.
3. Continue to saute until onion becomes transparent.
3. Add Carrot and potatoes and saute for a few minutes.
4. Pour in just enough water to cover and boil for 15 minutes.
5. Turn off the heat and put curry blocks and stir.
6. Turn on the heat again and stir until it gets thickened.

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Chicken Fried with Wine, Sesame Oil and Soy Sause
Ingredients:
6 chicken thighs cut into chunks
2 1/2 tbsp sesame oil
15 slices ginger
10 cloves garlic
120ml rice wine
2 tbsp soy sauce
1 tbsp sugar
1/2 red bell pepper, cut into square pieces
2 stalk scallions, chopped
1 handful fresh basil

How to cook
1.Blanch chicken chunks in hot water then drain well
2. Heat up 2 tablespoons of sesame oil with ginger and garlic in a col wok ( or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.
3. Stir in drained chicken. Fry for 1 min or so.
4. Add rice wine , soy sauce and sugar
5. Cover the wok with a lid ( keep medium heat). Cook for about 5 mins.
6. Put in bell pepper and scallions, the cover and cook for a further 2 mins
7. Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.
8. Turn off the heat. Stir in remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 min.
9. Dish out and serve with plain rice.

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This is a traditional dish from western Norway. It's basically a sheep's head with common side dishes, and it's usually eaten in the period leading up to Christmas Eve.

Far from everyone in Norway have eaten this, but it's not totally uncommon either. I had a "smalahovefest/smalahove party" with my mates a couple of years ago, and have to admit that I was a bit put out by the sight of it. Especially eating the cheek (it has good meat!), and feeling the fork scratch its dirty teeth made me loose a bit of my appetite!
https://www.matprat.no/oppskrifter/tradisjon/smalahove/

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Syrniki - fried Eastern Slavic cheese pancakes

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Syrniki - fried Eastern Slavic cheese pancakes

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Here's a link:

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Syrniki Recipe - Russian Cheese Pancakes

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An easy Syrniki recipe you have to try! Make these delicious, pillowy-soft, cheesy Russian cheese pancakes for a delicious breakfast treat. Serve these syrniki pancakes like you would traditional pancakes - with your favorite pancake toppings such as maple syrup.

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There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of   of sweet that is loved here in Brazil! Try it!

INGREDIENTS:

3 tablespoons unsweetened cocoa

1 tablespoon butter

1 (14 ounce) can sweetened condensed milk

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

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Ths sweet is a must at very party. To prepare it you will need : 1 tin of condensed milk, 1 tablespoon of butter and 3 tablespoons of powder chocolate. Put all the ingredients in a pan, mix them and stir them under low heat until it boils.and start to thicken. Pour the mixture into a bowl and refrigerate for approx. 1 hour. Now you can roll small balls and spread on chocolate sprinkles. They are VERY sweet Hope you enjoy them!

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Ukrainian traditional sandwich!

Everything you need is just salo, bread, garlic and good company to eat this!

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Borscht (sometimes "borshch", transliterated from Ukrainian) is a vegetable-based soup, made of beetroot, cabbage, tomatoes, potatoes and dill. Sometimes, meat or fish is added to the dish. Borscht has been one of the main dishes on Ukrainian cuisine way back since the 14th century. The word borshch originates from the Proto-Slavic language, while borscht comes from Yiddish. In any case, the name appeals to hogweed, which used to be the main ingredient before it was replaced with beetroot.

Apart from the classic Ukrainian red borscht recipe, where beetroot gives the soup its recognizable color, many Ukrainians also love "green" borscht, where the main component is sorrel leaves. It is often served in summer and considered a 'light' dish. Red borscht is traditionally served with pampushky - small, fluffy buns often sprinkled with garlic and dill. Flaky dough with sweet taste helps to enhance the taste of borscht.

As the main dish of Ukrainian cuisine, borscht has numerous recipes. They often differ even in neighboring villages of the same region, not even mentioning different cooks. However, there are common regional recipes of borscht - for instance, Odesa borscht with sweet pepper, cabbage-free Lviv borscht or Polissya borscht with mushrooms.

Classic Ukrainian borscht recipe

As mentioned before, borscht has numerous variations and therefore recipes. The classic borscht recipe usually refers to red borscht and includes beetroots, beef and cabbage. It is quite dense and the ingredients are usually largely-chopped. The classic recipe calls for serving borscht with sour cream - and pampushky, in case you drop by the bakery.

Ingredients:

Directions:

1. First, prepare the broth. Wash the meat, put it in a pot and pour in cold water. When the beef boils, remove the foam and cook the broth for another 20 minutes.

2. Peel beetroot, grate on a large grater and fry in oil. Add a little meat broth and stew on a low heat.

3. Finely chop onions and fry in oil until golden color. Add the carrots, pour some more broth and stew for another 3-5 minutes.

4. Peel the potatoes, cut into cubes, add to the broth and wait until it boils.

5. Put the shredded cabbage in the broth and cook for 15 minutes more. Add salt, pepper, stewed beets, herbs and bay leaf.

6. Cover the pan with a lid and cook for another 3-5 minutes. Remove from the heat and let it steep.

Kyiv Borscht

If you look closely at the map of Ukrainian cuisine, you will notice that the further to the West, the fattier the dishes. So how to cook Ukrainian borsht Kyiv-style? Keep to the golden middle. The soup's main peculiarity is the absence of various additives like crushed garlic or salo (pork lard) that are usually spread in the South. If you really adore garlic, prepare a sauce to pour on pampushky - vegetable oil, water and minced garlic mixed together.

Ingredients:

300 g beef

2 large beetroots

half a glass of white beans

1 onion

1 carrot

1 parsley root

¼ celery root

half of a bell pepper

2-3 garlic cloves

2 potatoes

2 glasses of chopped white cabbages

salt

1 tbsp vinegar

0.5 tsp sugar

3 tbsp tomato paste

3 bay leaves

sour cream

greens

2 tbsp sunflower oil

3 l water

Directions:

1. Prepare the broth: wash meat, put in a saucepan, pour cold water and put on the heat. Take off foam as it boils. Reduce the heat once the meat is boiled, put soaked beans and cook for 30 minutes. It's best to soak beans beforehand for 5-6 hours. Then add onions, carrots, parsley root and half a green pepper.

2. Boil for another 30 minutes. Keep the heat average, so that the broth boils a bit. Add chopped potatoes, and after another 15 minutes add sliced cabbage, bay leaf and beet pulp.

3. Prepare garnish: take a saucepan, pour oil and quickly fry crushed garlic. Then add grated beets and celery. Fry everything for 5 minutes. 3. Add salt, vinegar, sugar and tomato paste to the garnish. Stew for about 10 minutes.

4. Remove meat, onion, carrots, green pepper and parsley from the broth. Grate the carrots, cut the meat into small pieces and put them back into borscht. Add garnish.

5. Add salt to taste and sauté for another 30 minutes on a small heat. Serve with sour cream.

Polissya borscht

Ukrainian region Polissya provides a nice vegetarian borscht recipe - it is meat-free; instead the soup acquires its iconic taste with mushrooms and vegetables. For this recipe, you will also need pickled cabbage brine. In Polissya, borsch is often served with boiled crushed beans and sour cream.

Ingredients:

3.5 l water

150 g white mushrooms

2-3 beetroots

2 potatoes

1 carrot

1 onion

¼ white cabbage

2 tbsp tomato paste

2-3 garlic cloves

2 bay leaves

ground black pepper

5-6 tbsp oil

50-70 ml pickled cabbage brine

sour cream

Directions:

1. Soak mushrooms in cold water for several hours. Then rinse well, chop into straws.

2. Take a saucepan, pour in water and boil. Add salt, mushrooms, and cook on medium heat until mushrooms are soft. 3. Wash and peel vegetables. Slice beets and carrots into straws (or grate on a large grater), then cut onions and potatoes into cubes, and shred cabbage into large pieces.

3. Put the beets in a frying pan. Add oil, water, tomato paste and a part of the cabbage brine. Stew until almost ready.

4. Add potatoes and cabbage into the mushroom broth. In 5 minutes, add sautéd carrots and onions. Finally, add stewed beets, spices, salt to taste, and the rest of the cabbage brine.

5. Remove the pan from the heart and leave it to steep for about 20 minutes. Serve with sour cream.

Green borscht

The classic green borscht recipe revolves around eggs. Apart from the greens like sorrel and parsley, eggs are definitely paid extra attention when it comes to green borscht. It can be served hot or cold in summer or prepared regardless of the season.

Ingredients:

1.5 l chicken broth

1 bunch of sorrel

1 bunch of parsley

1 bunch of leek

2 potatoes

3 eggs

½ onions

salt and pepper

Directions:

1. Prepare the broth: wash meat, put in a saucepan, pour cold water and put on the heat. Take off foam as it boils.

2. Cut the greens, boil 2 eggs and clean the potatoes and onions.

3. Fry onions. Cut eggs once boiled. Add onions and greens to the broth.

4. Cut the potatoes in cubes and add to the soup. Add salt and pepper.

5. After 20 minutes, pour the raw egg into a broth, stir and continue to cook until the egg hardens.

6. Add boiled eggs to the borsch and remove them from the flame. Serve green borscht with sour cream.

Odesa borscht

The iconic regional Ukrainian borscht recipe comes from Odesa. This dish is cooked with salo (pork lard), sweet bell peppers and vinegar that give the borscht a fatty dense structure and a sour taste. Some recipes from Odesa also call for using fish instead of meat.

Ingredients:

1 kg beef

2 bell peppers

400 g white cabbage

4 potatoes

1 carrot

2 onion

2 beetroots

1.5 tbsp tomato paste

4 black peppercorns

1 bay leaf

50 g salo (lard)

4 garlic cloves

1 tbsp vinegar (9%)

Directions:

1. Thoroughly wash beef. Put it in a saucepan, pour cold water, bring to a boil, and remove foam. Add salt to taste, add a few black peppercorns and peeled onion. Simmer for 1.5 hours.

2. Take out the cooked meat and boiled onions from the broth.

3. Finely chop the onion, grate the carrots. Sauté vegetables until golden brown.

4. Peel beetroot, grate on a coarse grater. Melt pork fat in a pan, add beets, pour in vinegar and 2 tablespoons of broth. Simmer the beets on medium heat until soft for about 15 minutes. Then add tomato paste. Stir and simmer another 5 minutes.

5. Peel potatoes, chop into large pieces. Finely chop fresh cabbage. Remove seeds from peppers, cut out the pith, cut into strips. Put vegetables in boiling broth. Boil for 10-15 minutes and add the browned onions and carrots. After another 5-7 minutes, add the stewed beets and bay leaf.

6. Boil the borscht for 5 minutes, then fill with crushed salo and garlic. Bring to a boil under a lid, remove from heat, let steep for 20 minutes.

7. Borscht in Odesa is served with sour cream and chopped greens.

Sources: cookorama.net, smachno.ua, legkogotovit.com.
Photo sources: depositphotos.com. All images belong to their rightful authors.

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How to Cook The Best Ever Ukrainian Borscht: Top 5 Recipes

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Borscht is often considered the pillar of Ukrainian cuisine and definitely is the most famous dish served in every corner of the country. Many Ukrainians argue that the iconic soup should only be homemade.

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Don't mind the calories and try this! Shortbread is a traditional Scottish biscuit, here topped with caramel and chocolate.
~ David https://bbcgoodfood.com/recipes/easy-millionaires-shortbread

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Stuffed peppers - traditional Greek dish

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Stuffed peppers - traditional Greek dish

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Stuffed peppers by the Greek chef Akis Petretzikis. A quick and easy recipe for bell peppers stuffed with leftover rice, tomato, and cheddar!

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Ingredients: 500 grams of cottage cheese. 100 grams of dried cherries (can be replaced by dried cranberry or raisins), 1 egg, 60 grams of flour, a vanilla pod, 60 grams of sugar, one-half teaspoon of baking powder, an orange zest.

1) heat the oven to 160 degrees

2) zest an orange

3)Cottage cheese, egg, baking powder, orange peel, sugar and vanilla blend in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed (or in a blender)

4) Cut the dried cherries in half and add them to the cottage cheese.

5) Mix and put in a baking form or just in a grill-dish (you can prepare beforehand in the evening, cover cheesecake with food wrap and put it in the refrigerator, put it in the oven in the morning and bake)

6) 5) Put the cottage cheese in the heated oven for 20 minutes. Cheesecake has to rise slightly and until it turns golden brown.

NOTE: If you have prepared the mass beforehand and kept it in the refrigerator, you should insert it into the cold oven and heat it up with the oven. The cheesecake will be ready in about 20 minutes after the oven temperature is 160 C.

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My favourite cake! Super easy
~ Claire

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This is a dessert which all Estonian kids have been brought up with and which they actually also love :) All Estonians know semolina mousse. And most importantly - very easy and quick to prepare!

Ingredients

200 ml of cranberry juice (some other sour juice can be used)

700 ml of water

150 ml of semolina

50 ml of sugar

Dilute 200 ml of concentrated juice with water and season with sugar. Bring the juice to the boil and add the semolina while constantly stirring. Boil on low heat for about 10–15 minutes, until the semolina has expanded. The porridge must be rather liquid, like a soup, for making a mousse. Let it cool down and whisk into a fluffy foam with a mixer. Serve with cold milk and berries.
Source: https://estonianfood.eu/en/content/semolina-mousse

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https://youtu.be/QFsUFbz3aiU
For me, the most typical Dish from Spain would be the "Tortilla de patatas" (spanish omelette), so simple but amazing at the same time. And besides, it comes from my hometown, Villanueva de la Serena. 🥰

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8 oz self raising flour

4 oz fat – butter, lard, margarine or any combination

3 oz sugar

1/2 teaspoon cinnamon

2 oz currants

1 beaten egg

2 tablespoons milk

Rub together flour, fat and cinnamon.

Add sugar and currants

Add beaten egg and enough milk to make a stiff paste

Roll out and cut into rounds

Grease griddle or any heavy pan and heat gently

Cook the cakes about 3 minutes each side until golden brown

Sprinkle with sugar and cool on rack