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They are potatoes with pepper and mayonnaise. Sometimes they add a little of hot sauce.

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You can eat bread crumbs with eggs. Yummy!

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We love paella. It has rice, seafood and vegetables.

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Torrijas is a delicious dessert. They are made of bread, milk and sugar.

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Our favourite Spanish food is the potato omelette. It is made with eggs, potatoes, onion and olive oil.

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Pasta:ingredients for recipe

1 pack of pasta

1,5 liter water

2 tablespoons of oil

2 teaspoons of salt

Recipe

First, add the water in a pot. Wait for the water to boil. Then add the pasta in the pot. Cook the pasta about 10-15 minutes. Add 2 teaspoon salt in the pot. Then, pour over the pasta. Finally, add the oil, and pasta.

Bon appetit to everyone!

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Umut-Turkey
Hello I am Umut . I want to introdwe you pizza Lavash is made wiht minced meat and vegatables
SEE YOU :)

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hello , ı am rabia ı live in yenice ı want you  introduce you köfte because ıt ıs yummy.

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Hello I am Hazal  I want to introduce you sarma with olive oil . it is very delicious .

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STUFFED GRAPE LEAVES WITH OLIVE OIL - BEST TURKISH ZEYTINYAGLI YAPRAK SARMA

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Stuffed grape leaves with olive oil is a very light and fresh meal that you'll crave for it almost every summer night. Just try it.

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Hello! I live in Yenice.  I want to introduce  you Baklava because  I am from Gaziantep, a city famous for Baklava.
ngredients

2 ¼ cups/300 grams shelled pistachio nuts.

4 sticks/2 cups/454 grams unsalted butter.

1 pound phyllo dough, defrosted overnight in the refrigerator.

3 cups/600 grams sugar.

Juice of 1/2 lemon, more to taste.

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Thirty crisp layers of buttery phyllo and heaps of fragrant pistachios, combine to make an utterly delicious, light yet rich baklava that tastes like it came straight from a Turkish bakery. Plus…recipe VIDEO included! Happy first day of Ramadan to all those who celebrate! As for everyone else…enjoy the ride! This year I’m showering the Holy […]

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y favourite food is pizza the best food in the world.

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Hello,I am Ömer Tunç.I want to introduce you lahmacun.Lavash is made with minced meat and vegetables.SEE YOU :)

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Tumbi dish is made with fine bulgur, and some vegetables are thrown into the oven. Metez is a type of ravioli.

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I nostri piatti Novaresi

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Bagnet e riso al gorgonzola piatto novarese 

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Bagnet e riso al gorgonzola piatto novarese 

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İnegöl Meet Ball is very delicious.

1 lb lean ground beef
¼ cup bread crumbs
1 big onion, shredded
½ tsp cumin
¼ tsp black pepper
1 tsp baking soda
1 clove garlic, minced (optional)
2-3 stems parsley, finely chopped (optional)
1 tsp salt

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Keşkek:
The ingredients for the recipe
400 grams of meat
1 onion
1 tablespoon of butter
Salt and pepper
500 grams of wheat for ashura
you should try keşkek. I really like it ! It is the best food ever.

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My favourite Italian Ford is pizza! Is very delicious!

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One of my favorite food is pasta alla scoglio. It is very delicious because is pasta with some different fish

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My favorite food in Italy is Focaccia.

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Lorenzo Fontani Marri 2 E Leonardo da Vinci 

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Lorenzo Fontani Marri 2 E Leonardo da Vinci 

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My favourite Italian food is pizza, it is typical in Italy

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my favourite Italian food is "pappa al pomodoro".
it comes from tuscany. another food that i love is pizza.

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Im from tuscany in italy and my favorite food Is the pappa al pomodoro 🍅 is the best food of tuscany

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My favourite food is pizza,especialy my mum's pizza it is delicius.🍕

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My favourite food is pizza, it is an Italian typical food, it was created in Naples

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My favourite food is "Cevizli Sucuk.l mean,walnuts on a string dipped in starch grape molasses.

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Bu sucuk, başka sucuk! Sabah tavada üzerine iki yumurta kırıp ekmeği üzerine banamasak da bu da bir sucuk işte. Cevizli Sucuğun görünümü cevizi çepe çevre saran kahverengi katman ile birlikte, şekil itibari ile sucuğa benzediği için bu şekilde isimlendirilmiştir. Ceviz tanelerinin itina ile ipe dizilmesi, pekmezin ise sırası geldiğinde kendisini göstermesi ile allegori tamamlanmaktadır.

Cevizli Sucuk, ülkemizde farklı yörelerde maraş sucuğu, köme, şaran, bandırma ve şeker sucuğu gibi isimlerle de bilinmektedir. Türkiye sınırlarından çıktığımızda ise Gürcüler Çurçhela (çurçh'ela) Ruslar Orcik demektedirler. Artvin'de bolca vitamin içermesi ile kışlık yiyecek olarak kullanıldığı bilinen tatlı, seferberlik zamanında Artvin'den göç eden insanlarla çeşitli yörelere ulaşarak bilinirlik kazanmıştır. Bu ilimizde üzüm ve dut şırası, erik, hurma, kivi, elma gibi çeşitli meyvelerle de yapılmaktadır. İçeriğinde bulunan cevizin besin değerinin yüksek olması, kalsiyum, fosfor, demir, tiamin içermesi faydalarını gözler önüne sermektedir.

Cevizli sucuğu genel olarak incelediğimizde üzüm şırası ve pekmezin varlığıyla enerji yüklü olduğu görülebilir. Tarihteki yerine bakıldığında Osmanlı padişahları enerji ve zeka veren bir yiyecek olarak bilirlermiş ve bolca tüketirlermiş. Çoğu marketlerde rahatlıkla bulunabilen bu tatlı sucuğun yapımı da oldukça kolaydır.

Cevizli Sucuk Nasıl Yapılır?

Malzemeleri: Ceviz, 3 su bardağı pekmez, su, 1 su bardağı nişasta, 6-7 yemek kaşığı un, 1 su bardağı sıcak su

Öncelikle yorgan iğnesinden geçirilen ipliğe cevizler geçirilir. Merak etmeyin bunu yapmak için dikiş nakış bilmenize gerek yok. Cevizler biraz suda bekletildiğinde kolaylık ipten geçirilebilir. Tencere içerisine pekmez ardından nişasta eklenir. Unu da ekledikten sonra karıştırarak kaynaması beklenmelidir. Kıvam olarak bozadan daha yoğun olması gereken karışım eğer fazla katı olursa sıcak su ekleyip karıştırarak açılabilir. Son aşama olarak ipe geçirilen cevizler, tencere içerisindeki karışıma bulanarak kurumaya bırakılır. Not:100gr da yaklaşık olarak 322 kcal bulunmaktadır. Afiyet olsun.

*Cevizli Sucuk hakkında sizin de ekleyeceğiniz görüşleriniz ya da nerelerde yenildiğine dair bilginiz varsa lütfen yorum kısmına yazarak bu yazıya katkıda bulunun.

Fotoğraf: uludagsozluk.com

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Cevizli Sucuk Nedir ve Nasıl Yapılır? | Harbi Yiyorum ®

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Bu sucuk, başka sucuk! Sabah tavada üzerine iki yumurta kırıp ekmeği üzerine banamasak da bu da bir sucuk işte. Cevizli Sucuğun görünümü cevizi çepe çevre saran kahverengi katman ile birlikte, şekil itibari ile sucuğa benzediği için bu şekilde isimlendirilmiştir. Ceviz tanelerinin itina ile ipe dizilmesi, pekmezin ise sırası geldiğinde kendisini göstermesi ile allegori tamamlanmaktadır.

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I like čevapi becouse i like that taste

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Petra Malnar , Croatia , my favorite Croatian food is Sarma, minced meat is put in the cabbage, it is cooked and served on a plate with potatoes.

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My favourite food from croatia is probobly sarma.😁

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I like čevapi because they are very delicious

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You should try "pogatica","čevapi" and "nadelo".

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Ana! I from Croatia.
My favorite food is pasta bolognese....

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My favourite food are:
Pizza, Hamburger, Cheseburger and

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Croatian
My  favorite food is sarma.

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You should try sarma i really like it! It is the best food ever.

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My favorite food is sarma Alan Cenčić Croatia

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Adrijan, Croatia My favourite croatian food is sarma.

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Mateo croatia

my favorite food is sarma

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“Pyry z gzikiem” is a  dish of Greater Poland cuisine, which consists of potatoes cooked in uniforms, known in Poznań dialect as pyry, as well as gzik, or salty cottage cheese.

Recipe for: Pyry z gzikiem

Ingredients:

• 1.2 kg of potatoes

• 250 grams of semi-skimmed cottage cheese (it can also be lean)

• 3 tablespoons of cream 12 or 18%

• 1/4 teaspoon of salt

• a pinch of pepper

• optional 1 clove of garlic

• 1 tablespoon of chives

________________________________________

How to make pyry with gzikiem?

Execution:

Scrub the potatoes thoroughly and cook them whole (in their uniforms) in salted water. Cook on medium power burner until soft.

In a bowl, mix the curd and cream (you can use 12 or 18%). Add finely chopped chives, dill, salt and pepper. I also usually add garlic squeezed through the press.

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Pyry z gzikiem | Traditional Potato Dish From Poznań | TasteAtlas

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A classic Poznań specialty, pyry z gzikiem is a simple potato and cheese dish. It consists of boiled or baked potatoes accompanied by a mixture of cottage cheese, cream, and onions

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my favorite food is Neapolitan pizza with buffalo mozzarella. Here is the recipe:

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Pizza con mozzarella di bufala, ricetta tipica campana.Fatta in casa non è uguale a quella meravigliosa che trovate nelle pizzerie napoletane ovviamente ma buona comunque.La nostra amata pizza con la mozzarella di bufala campana D.O.C. è unica ed inimitabile!

Ingredienti per 2 pizze:

300gr di farina 0

150ml di acqua

15gr di lievito di birra fresco

2 cucchiai di olio olio extra vergine di oliva per l'impasto

1 cucchiaino di sale

200ml Passata di pomodoro

200gr di mozzarella di bufala

Basilico

Olio extra vergine di oliva

Procedimento:

Intiepidite appena l'acqua e fatevi sciogliere il lievito

Mettete la farina a fontana sulla spianatoia,aggiungete al centro il lievito,l'olio e il sale a parte,impastate energicamente per dieci minuti fino a rendere l'impasto bello sodo

Mettete l'impasto in una capiente ciotola appena unta di olio,copritela con un canovaccio e lasciatela lievitare fino al raddoppio

A lievitazione avvenuta dividete l'impasto in due parti,stendeteli con un mattarello e poi con le mani unte di olio date la forma circolare alla pasta

Condite le pizze con la passata di pomodoro,olio e sale

Infornate la pizza,una alla volta, e lasciatela cuocere per 15/20 minuti

Sfornate le pizze,aggiungete la mozzarella di bufala tagliata a fettine,basilico e un filo d'olio

Servite la pizza con mozzarella di bufala ancora calda

Questa è la mia proposta per la nostra rubrica l'Italia nel Piatto,le altre amiche propongono per ricette al forno salate:

Valle D'Aosta - Zuppa di pane, la Vapellenentse
Piemonte - Patate alla savoiarda
Lombardia - Asparagi fasciati
Trentino Alto Adige - Smacafam
Veneto - Spiedini di polenta
Friuli Venezia Giulia Schinkenflecken
Emilia Romagna - Batarò
Liguria - Torta di bianchetti
Toscana - Torta di carciofi
Umbria - Biscio
Marche - Verdure gratinate al forno
Abruzzo - Cannelloni all'abruzzese
Molise - Fiarone
Lazio - Zucchine imbottite alla romana
Campania - Pizza con mozzarella di bufala
Puglia - Tiedd d recchitedd o furn
Basilicata - Orecchiette al tegamino
Calabria - Rotolo con rosamarina
Sicilia - Parmigiana di melanzane
Sardegna - Torta salata con carne e olive sa pingiadedda
Guest blog per il mese di Aprile dal Lazio - Panzerotti alla romana

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Pizza con mozzarella di bufala, ricetta tipica campana.Fatta in casa non è uguale a quella meravigliosa che trovate nelle pizzerie napoletane ovviamente ma buona comunque.La nostra amata pizza con la mozzarella di bufala campana D.O.C. è unica ed inimitabile!

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My favorite italian dish is Lasagna,
There is the recipe : https://www.giallozafferano.com/recipes/Lasagne-alla-Bolognese.html

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I suggest you try Tiramisù.
you can follow the recipe here --> https://ricette.giallozafferano.it/Tiramisu.html

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You can't visit Tuscany without trying our thin delicious pizza

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My favourite dish is pasta.

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In Tuscany you should try pizza and carbonara

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Try our pizza!

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In Colle you should taste our fabulous pizza and pasta

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Try pizza and spaghetti carbonara!

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Try our pizza. It is a tipical food of Italy and I love it!

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My favourite dish is
pizza.

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You should try a simple pasta with tomato sauce. Delicious!

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Try this simple pasta dish spaghetti tomato, and basil!

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You should try "sarma".  I love sarma.

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Tin Ajder
You should try čevapi

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You should try "cevapi" https://www.chasingthedonkey.com/balkan-food-best-cevapi-recipe-bosnian-cevapi/

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You should try čevape, this is the best food

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My favourite croatian food is čevapi.
Čevapi is made with two simple ingredients: spices and meat.

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You should try čevapi! Čevapi are the best food ever!
https://www.coolinarika.com/recept/pravi-sarajevski-cevapi-3be93a1a-6381-11eb-b3a7-0242ac120027

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You should try- SARMAhttps://www.volim-meso.hr/sarma-kako-smotati-i-skuhati/

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Sarma is great meal.
It is made by meat and cabbage leaf.

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You should try "sarma"! It is made of mince meat and cabbage leaf. It is so delicious! Here is the recipe so you can try to make it: https://www.chasingthedonkey.com/croatian-cooking-stuffed-cabbages-sarma-recipe/

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Niccolò school Leonardo Da Vinci-Meatballs recipe

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Niccolò school Leonardo Da Vinci-Meatballs recipe

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Hello, My name is Niccolò. Today I make meatballs.
Meatballs ingredients:
500g of miced meat
2 eggs
Chopped parsley
Salt and pepper
Bread crumbs

Carryng out

Put the 500g of miced meat in a container, add 2 eggs to miced meat. Put the chopped parsley in the container and add a little salt and if you want a pinch of pepper. Mix everything and then make balls on your hand and cover them with breadcrumbs.

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Hello! My name is Sara. The typical food of Tuscany are:
Crostini Toscani, Pappa al pomodoro, Ribollita, Cacciucco, Bistecca alla Fiorentina, Rosticciana, Prosciutto Toscano, Salame Toscano and Castagnaccio.

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Aurora school Leonardo Da
Hello! My name Aurora . The typical food of tuscany are : Florentine steak , pappa al pomodoro , tuscani ham, tuscani salami  , lardo di colonnata, tuscani pecorino

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Hello! My name is Claudio. The typical food of Tuscany are: Florentine steak, Pappa al pomodoro, Cantucci, Ribollita, Lampredotto, Castagnaccio, Fegatelli, Cenci and Fagioli all'uccelletto.

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Hello, my name is Giada. The typical food of Tuscany are :Pappa al pomodoro, Crostini, Bistecca alla Fiorentina, Cacciucco, Cantucci and Pappardelle al sugo di cinghiale.

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Hello, my name is Giulio. Typical Tuscan dishes are: Pappa al pomodoro, Florentine steak, Cantucci and vinsanto, Pici al ragù, Ribollita and Fegatelli.

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Hello, my name is Mirco. Typical food Tuscany are: Bistecca alla Fiorentina, Pappardelle al sugo di cinghiale, Ribollita, Panzanella, Lampredotto.

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Hello, my name is Francesco. Typical Tuscan dishes are: Pappa al pomodoro, Cantucci, Panforte, Florentine steak and Lampredotto

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Hello my name is Sara.
Typical Tuscan dishes are Pappardelle al sugo di cinghiale, Cantuccini and Crostini

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Hello my name is Mattia. The typical foods of Tuscany are Pappa al pomodoro,  Cacciucco, Bistecca alla Fiorentina, Cantucci.

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Caterina: School Leonardo da Vinci 1 B.  

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Caterina: School Leonardo da Vinci 1 B.  

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Hello my name is Caterina. The tyoical foods of Tuscany are: Cacciucco, Bistecca alla Fiorentina, Cantucci, Cavallucci, pappa al pomodoro and pici al ragù.

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Hello my name is Marco . The typical food of Tuscany is pappa al pomodoro , Cacciucco,Cantucci and Ribollita

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Hello my name is Marco . The typical food of Tuscany is pappa al pomodoro , Cacciucco,Cantucci and Ribollita

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Hello my name is ilkim Mina my school is mesafe college. I am from turkey. The main ingredients of our meal, which we call meat pilaf, are rice and We soak the rice. We cook the meat. We put oil and cook the rice. It happens after we put the cooked meat, pour water and wait.

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SABRINA. SCHOOL IS LEONARDO DA VINCI 1°B

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SABRINA. SCHOOL IS LEONARDO DA VINCI 1°B

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SABRINA .SCHOOL IS LEONARDO DA VINCI 1°B

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SABRINA .SCHOOL IS LEONARDO DA VINCI 1°B

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The typical food of Poggibonsi is cavallucci, cantucci, ricciarelli and panpepato.

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Vegetable Salad

3 potatoes

2 carrots

1 parsley

4 eggs

2 pickled cucumbers

a small onion

small apple

1 small can of green peas

approx. 4-5 tablespoons of mayonnaise

1 teaspoon of mustard

Preparation

Wash the potatoes, carrots and parsley (do not peel), put them in the pot, add water, salt and cook, covered, until tender, for about 40 minutes.

Drain, cool, peel and cut into cubes, put into a large bowl.

Hard-boil the eggs (about 5 - 6 minutes after the water has boiled), cut into cubes, add to the bowl with vegetables.

Peel the cucumbers, onion and apple and dice them, add to the bowl. Pour in well drained and dried peas.

Season with salt (about 1/2 teaspoon) and ground black pepper (about 1/2 teaspoon). Stir in mayonnaise and mustard.

Transfer to a salad bowl and decorate as desired.

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A recipe for the best Old Polish bigos. It is prepared from sauerkraut and white cabbage. It contains meat, sausage, mushrooms, plums. It should be cooked for a long time and then reheated. Then it is the tastiest and most aromatic. Lick your fingers.

Ingredients

½ kg fresh white cabbage ½ kg sauerkraut 300 g pork meat 40 g dried mushrooms 200 g sausage 1 onion 100 g dried, smoked plums 2 allspice grains 5 black peppercorns 2 bay leaves 2 juniper seeds salt frying oil

A method of preparing:

Pour the mushrooms into a small pot and pour 500 ml of cold water. Leave it on for a few hours, preferably overnight. Boil the soaked mushrooms in the same water in which they were soaked until they were soft. (Cooking time is approx. 30 minutes). Drain the mushrooms and cut into strips. Keep the mushroom decoction! Rinse the sauerkraut (but only if it is very acidic), drain it, chop it finely and put it in a pot. Add finely chopped white cabbage. Add chopped mushrooms and mushroom decoction and spices: allspice, pepper, bay leaves, juniper seeds. Dice the meat and sausage and fry in oil until golden brown. Salt it. Add to the cabbage. Add the sliced ​​plums. wine. Cover the pot, leaving a small gap, and cook for at least 1 hour. After cooking, season the bigos with salt and pepper to taste, leave to cool, and then set aside in a cool place. For the next 2-3 days, the bigos should be boiled, boiled for a few minutes, if there is too much liquid, evaporate it and cool again. The bigos tastes and aromas over time. On the third day, the bigos is ready to eat. You can also freeze it or put it hot in jars, close it, let it cool, put it in the fridge and consume it for up to 2 weeks.

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Sweet pancakes with cottage cheese

Cake:

1.5 cups of wheat flour

1 egg

1 cup of milk

1 cup of sparkling water

pinch of salt

Add flour, milk, sparkling water, eggs and a pinch of salt to a tall bowl.Mix for about a minute until the ingredients are combined.Frying thin pancakes in a medium-sized pan

600 g of semi-fat or low-fat cottage cheese

32 g of sugar with real vanilla

2 tablespoons of powdered sugar

1 yolk

Blend the cottage cheese, egg yolk, powdered sugar and sugar with real vanilla using a hand blender (if you don't have a blender, you must crush everything with a fork for about 2 minutes).Spread the pancakes with cheese filling and roll them up as you like.

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My favourite italian meal is the "Vitello in crosta". Is beef with frie bread. It's fantastic!!!!

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My name is Marcin.I live near Poznań. I like St Martin's (św. Marcin croissants)

St Martin's croissants are croissants made of semi-French dough stuffed with white poppy seeds. Traditionally, they are prepared in Poznań and its vicinity on November 11 on the occasion of St. Martin's Dishes.

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Ingredients for pork chops
4 pork chops, 2 cm thick
2 eggs
4 heaped tablespoons of breadcrumbs
2 tablespoons of wheat flour
salt
freshly ground black pepper
frying oil
Preparation of pork chops dish
I break the cutlets with a pestle through the foil - so the meat will not be very torn.
Salt and pepper on both sides and set aside.
I put the egg into a bowl,
I put breadcrumbs on one plate and flour on the other.
I heat up the oil in a frying pan.
I first coat each cutlet in flour, then soak it in egg, and finally in breadcrumbs.
Fry the chops over medium heat for 3-4 minutes on each side, until the breading turns golden.

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Recipe for russian dumplings with bacon
Ingredients: For the stuffing for Russian dumplings:
• 50 grams of boiled potatoes, • 25 grams of cottage cheese, • 15 grams of smoked bacon, • 2 onions, • salt, • pepper, • 2 tablespoons of butter.
For the dough for Russian dumplings: • 3 glasses of flour, • a glass of warm water, • 1.5 tablespoons of warm melted butter.
A method of preparing:
1. Start by preparing the dumpling stuffing. Chop the onion and fry it together with the bacon in a hot pan with the butter.
2. Squeeze the cheese and potatoes through the press, add the onion and bacon.
3. Mix the ingredients. Add a little salt and pepper.
4. Now prepare the dumpling dough. Pour the flour onto the dough.
5. Make a hollow inside and pour in the butter and water.
6. Make a smooth and elastic dumpling dough (add more water if necessary).
7. After a quarter of an hour, roll out the dough thinly.
8. With a glass, cut out circles, put the stuffing in the middle and stick the dumplings together.
9. Boil the russian dumplings in salted water for 5 minutes. Take it out carefully.
The dumplings are called russian, but they are a typical Polish dish from the east of Poland