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"Ukrainian borscht is a heritage of mankind. On a par with the Parthenon and the pyramids," "it's religion, sexual orientation, everything!"

"... Borscht is not a bunch of cabbage and beets with water, but rather a national idea... Especially if it's with beans..."

"...in the most difficult moments, I think about some banal things. For example, about borscht. It's like a charm... I know that I will stay here, on this earth, until I eat borscht... And then I feel calm... Because borscht is still far away, so we will live..."

"May God help them return alive to mother's borscht!"

Borscht for you, guys! - new Ukrainian

wish. My heart sank. It means: to survive in spite of everything!" (From comments in social media).

Recipe:

beef bone with meat;

one medium/large beet;

one medium carrot;

4 potatoes;

cabbage;

garlic;

dill;

tomato sauce.

First, cook the broth: take a large pot, pour water into it - about 3-4 liters, put the meat in the water, bring to a boil, remove the foam and leave to boil for half an hour on a low heat. Now take the peeled carrot, cut it into circles or strips (as you like), and add to the broth. When the broth boils again, add the beet, cut into strips or grated on a coarse grater. Then cut the potatoes into cubes and add them to the dish when the broth boils again. Let it boil for a couple of minutes and crumble and add the cabbage - a couple of handfuls. The borscht should be quite thick, so there may be more or less cabbage. If you wish, you can add a little sweet or hot pepper, but be sure to add 1-2 cloves of minced garlic. Now you can enrich the borscht with tomato sauce - 1-4 tablespoons depending on the taste of the beets. If the beets were sweet - then more sauce, if not - then less. The taste of the borscht should turn out sweet and sour. After boiling, add salt and pepper to taste. Finally, add chopped dill, let it boil for the last time and turn off. It is advisable to let the borscht infuse. Before eating, you should add a spoonful of sour cream to a plate of borsch - it tastes better!

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Apple biscuits (by Ulrike Lang, Hamburg, Germany)

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You need a very fast sweet delight for the afternoon? Here it comes:

125 gr Butter, 150 gr Sugar, 1 packet of Lemon peel or some drops of Lemon juice, 1 packet of Vanila sugar, 2 Eggs, 2 tablespoon Cream. Mix all together. Add 250 gr Flour and 1/2 packet of Backing powder.
1 Kilogram of fresh Apples, sour or fresh out of your garden are the best, peel and cut them in little pieces and mix with the dough.
Form with two tea spoons little small piles on a backing sheet, but pay attention to distance as they will run into the width.
With circulating air of 170 ° back in the oven for 20 minutes. You can eat them lukewarm with whipped cream or ice cream or enjoy them warm or cold by themselves. Bon Appetit!

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A Brazilian national cocktail called Caipirinha is made with cachaça, sugar, and lime. Cachaça is the most common distilled alcoholic drink in Brazil, and it can be consumed by itself or used as a base for a number of mixed beverages.

This refreshing cocktail is simple to prepare: sugar and lime that has been cut into quarters  and crush with a pestle, before adding cachaça and ice. The traditional way to make Caipirinha is in a single large jar that can be shared amongst people, but it can also be served in an old-fashioned glass with a lime wedge garnish.

INGREDIENTS
1 lemon
1 dose of cachaça
2 tablespoons of sugar
ice cubes to taste

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Frito Trujillano, Centro Historico, Trujillo, Perú by Elizabeth AC

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Frito Trujillano, Centro Historico, Trujillo, Perú by Elizabeth AC

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The Frito Trujillano and the tamales are a delight that every visitor to Trujillo must try. The Frito consists of marinated and fried pork that is accompanied with yucca, a delight for the palate.

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PREPARACIÓN DE UN FRITO TRUJILLANO / PLATO TIPICO DE TRUJILLO

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Distrito de Santiago de Tuna, 15570, Perú

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Las Tunas de Santiago de Tuna, 15570, Perú by Elizabeth AC

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Las Tunas de Santiago de Tuna, 15570, Perú by Elizabeth AC

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Santiago de Tuna, named after the Tuna fruit, is located in the Province of Lima. The tuna is used by the cosmetic and food industry to obtain the Carmine red color. This fruit is very nutritious and can currently be used for multiple dishes.
Must see minute 26:03-29:59

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SANTIAGO DE TUNA, Guía oficial para Semana Santa 2022 🏜️ | TRAVELERAS

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Moqueca (Brazilian Seafood Stew) by Claudiane Weber (Brazil)

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Moqueca (Brazilian Seafood Stew) by Claudiane Weber (Brazil)

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I, Claudiane, love to cook, and when I travel to the beach I like to make moqueca. Moqueca is very traditional brazilian dish that is eaten from south to north and only changes a few ingredients.

INGREDIENTS IN MOQUECA:
White fish- Halibut, Black Cod, Sea Bass , Cod, etc.  (thicker cuts are best). Even shrimp or shellfish (clams or mussels) would work well here. For those who are vegetarian, swap the fish for plantains.
Ingredients
Fish:
1 – 1 1/2  pounds firm white fish
½ teaspoon salt
one lime- zest and juice

Stew/ Sauce:
2–3 tablespoons coconut or olive oil  (or use Dende – Brazillian Red Palm oil for the best flavor!)
1 onion- finely diced ( red, white or yellow)
1/2 teaspoon salt
1 red bell pepper, diced
1 yellow bell pepper, diced
3 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 tablespoon tomato paste
2 teaspoons paprika
1 cup fish or chicken stock
1 1/2 cups tomatoes, diced ( preferably fresh)
1  14 ounce can coconut milk ( liquid and solids)
more salt to taste
½ cup chopped cilantro, scallions or Italian parsley
squeeze of lime
Serve over rice,  basmati rice or quinoa.
Instructions
Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues.
Add the coconut milk and taste and add more salt if necessary.
Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes.  Spoon the flavorful dende (or coconut broth) over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
Taste and adjust salt and squeeze with lime.
To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
Drizzle with a little olive oil if you like.

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Mas Roshi - Maldivian Special Tea time short eat

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Mas Roshi, posted by Zidna Mohamed, Maldives.

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Mas Roshi, posted by Zidna Mohamed, Maldives.

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Mas Roshi (Fish Bread)
A traditional Maldivian Short eat specially good for tea time. It is made with a flour dough filled with smoked Tuna and scraped coconut mixture made with chopped onion, green chilies, curry leaves, salt, and lemon juice. It is a healthy snack since it is baked on the pan.
This Mas Roshi can be a good for school children's interval snack too. Easy to make and tasty to eat.

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Bangers and Mash
This dish can be served and created in so many ways. Any sausage you like and add to your mashed potatoes anything you like (herbs, cheese ec.) and a gravy and vegtables of your choice. So many variations are possible depening on your tastes!

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Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is usually served with onion gravy, but may also include fried onions and peas.

This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities.

In 2009, the dish was listed as Britain's most popular comfort food in a survey commissioned by TV channel Good Food.

Although it is sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919. The term "bangers" is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were liable to pop under high heat when cooked.

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Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is usually served with onion gravy, but may also include fried onions and peas.

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RASSOL'NIK SOUP               by Svetlana GOROKHOVA, Saint-Petersburg, Russia  

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RASSOL'NIK SOUP               by Svetlana GOROKHOVA, Saint-Petersburg, Russia  

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This soup is one of the traditional ones of my family. Russian men traditionally prefer a thick soup with a lot if meat  for their main meal - it goes like a soup  and main course in one))
Rassolnik is made of a meat (beef and pork) broth. You need to add several spoons of pearl barley at the same time as you start to cook the meat. While cooking you need to add spices - salt and pepper, any seasoning you like. When the meat and barley are ready (cooked), you add some  sliced potatoes, then separately fry in oil sliced onions and grated carrots until they are nice and gold, then add them to the broth. Cook at medium until cooked (potatoes soft). Add  a few peppercorns and bay leaves. The final touch - add a lot of (about 8) large pickles (Gurken). Bring to boil, switch off and leave on the stove. Serve with a spoonful of  sour cream. Believe me. It is yummy and nourishing, especially in winter))) Bon appetite and see you in Russia!

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Swedish Meatballs by Catharina Isberg from Helsingborg, Sweden 

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Swedish Meatballs by Catharina Isberg from Helsingborg, Sweden 

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Swedish meatballs are well known around the globe. This is a traditional everyday food and there are as many recipes as there are households. However it is not a quick fixed dinner, it do take some time. The recipe below is the one I got from my father and which I have continued to make.

When I was an exchange student in Oregon, USA in 1983-84, this was the family’s favorite Swedish dish. The picture actually comes from when I visited the American family in 2010 and had a cooking class to teach them how to make this favorite dish.

·       500 g minced meat

·       1 egg

·       Bread crumbs

·       Milk

·       Pepper

·       Salt

·       1 onion

·       Cream

Mix eggs, bread crumbs and milk into a thich mixture. Add salt and enough pepper to ashamed of yourself. Stir in minced meat and mix well.

Rinse hands in cold water and form meat into balls. Fry meatballs in a pan. While meatballs are cooking, thinly slice an onion and fry them slightly. Add some water to the onions and cook for a few minutes, then add cream. As the meatballs are fried, add them to the pot.

Serve with boiled potatoes and a salad.

Enjoy!

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 (Stuffed) Cabbage Rolls from Germany by Almuth Gastinger (Norway)

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 (Stuffed) Cabbage Rolls from Germany by Almuth Gastinger (Norway)

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Ingredients for 8 cabbage rolls:

1 large white cabbage
600 g of ground beef or minced meat
1 bread roll
1 egg
1 egg yolk
150 g (or less)of chopped onion for meat
150 g (or less)  of chopped onion for gravy
1 beef cube
2 tablespoons of crème fraîche or sour cream
2 teaspoons of salt
½ teaspoon of paprika (hot)
½ teaspoon of black pepper
750 ml of water
2 tablespoons of tomato paste
2 tablespoons of sunflower oil
3 tablespoons of corn starch
baker’s twine

Preparation:

1. Remove the bottom core of the cabbage head with a knife. Place the cabbage in a large saucepan of boiling water and cook for 2–3 minutes. The leaves will loosen. When done, place the cabbage in a colander and rinse with cold water. Carefully separate the leaves and dry them with a paper kitchen towel. If there is some of the core remaining on the leaves, cut it out with a small kitchen knife. Use eight large leaves (if the leaves are not large enough, you can use two leaves) and spread them out on your work surface.

2. Soak the bread roll in the water. Place the ground beef in a bowl and add half of the diced onions, egg, egg yolk, paprika, pepper, and salt. Wring the water out of the bread roll. Spread the bread roll pieces over the meat and mix all the ingredients together.

3. Divide the meat into eight portions and place each rounded ball on a cabbage leaf. Wrap the leaves around the meat by folding the right and left sides over the meat so that the meat remains contained in the leaves. Use  twine (preferably baker’s twine) to hold the rolls together.

4. Heat up the oil in a roasting pan and fry the cabbage rolls shortly until slightly brown. Remove the cabbage rolls from the pan and set aside.

5. Sauté the other half of the diced onions in the roasting pan until they are transparent. Fill the pan with the water and add in the tomato paste. Crumble the beef cube and add to the water. Mix with a whisk until tomato paste, and beef cube is dissolved. Place the cabbage rolls back into the roasting pan and cover it. Simmer for about 35–40 minutes. As the water evaporates, add more from time to time. Use kitchen tongs to remove the rolls and place them on a plate. Keep warm.

6. Add crème fraîche or sour cream. While the gravy is heating, stir with a whisk. Dissolve the corn starch in a cup with a little water and add the dissolved starch slowly to the gravy while constantly stirring. Continue until you have reached your desired texture for your gravy. Add salt and pepper to taste along with some paprika.

You can eat the cabbage rolls with boiled potatoes, mashed potatoes, or fried potatoes. Add a cucumber salad if you want to.

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Causa Limeña by Sara Ulloa from Lima, Peru

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Causa Limeña by Sara Ulloa from Lima, Peru

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One of my favorite dishes from Peru is "Causa Limeña", which is an entrance made of potato. We have a variety of potato, for this we use the yellow one, very creamy when you smash it. So delicious!

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Peruvian Causa Rellena (Layered Potato & Chicken) | Tasty Memories | Just Eat Life

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Cake “Mishka” by Daria Beliakova from LFL, Moscow (Russia)

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Cake “Mishka” by Daria Beliakova from LFL, Moscow (Russia)

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Cake “Mishka” is our family recipe. This is a festive dessert that we make when the family gets together. My grandmother has married an officer and went with him far from her home, to the Kharkov at the age of 20. The landlady of the apartment where they temporarily lived was very kind to the young couple and taught my grandmother many cooking tricks. All the ingredients of the Cake “Mishka” are natural, affordable and very high in calories :)

Ingredients

3 eggs

220 grams of butter

2500 grams of granulated sugar

2 cups wheat flour

100 grams of walnuts

150 grams of milk

100 grams of cocoa powder

baking powder

vanilla powder

Method / Preparation

Step 1

First, prepare the dough.

Separate the whites from the yolks.

Grate butter on a coarse grater.

Mix the butter, flour and yolks thoroughly. Roll up a tight ball.

Divide it into three parts.

Put each part in a plastic bag and put in the refrigerator for 20 minutes.

Step 2

Preparing the cream.

Grind the walnuts in a mortar.

Whip the egg whites with the sugar to form a foam. Add grinded nuts.

Step 3

Roll out three pieces of dough into thin layers. This is the hardest part for me :)

Grease a baking dish with butter.

Place the first layer of dough into the baking dish. Spread half of the prepared cream over it.

Place the second layer of dough on top. Spread the remaining half of the cream on it.

Top with the third layer of dough.

Note: If the layers of dough begin to tear, you can lay them in pieces.

Bake in the oven at 180 degrees for about 30 minutes.

Step 4

At this time, we are preparing the fondant.

Pour 150 grams of milk, 150 grams of sugar, 70 grams of butter, 100 grams of cocoa powder and vanilla powder to a small saucepan. Heat slowly and mix all the ingredients. Cook over low heat, stirring occasionally, for 7 to 10 minutes to thicken the fudge.

Step 5

Remove the cake from the oven when it's ready, and cover with hot fondant. Let it cool down.

Enjoy the Mishka cake!

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https://themeatmen.sg/hainanese-chicken-rice-the-f-word-tribute/

This is the recipe I've been following whenever there is a need to whip up a Singaporean dish on my travels, whether it's in Shanghai or Connecticut. So that folks have a taste of an iconic Singaporean dish. -Edward Lim

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https://www.bonappetit.com/recipe/instant-pot-coq-au-vin

This is something fairly straightforward yet satisfying which I've been cooking for my family ever since we relocated to Connecticut in January 2021.

It relies on the 'instant pot', which I believe is a quintessential kitchen item in many North American homes. -Edward Lim

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A coq au vin recipe for these modern, Instant Pot-obsessed times. Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

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From Ulrike Lang, Hamburg, Germany
When in former times the sailors were on their boats and ships for a long time there were a lot of dishes served with fish and sometimes they were just tired of fish and want to have a meal without fish. So a cook created this dish. Nowadays there are really fans for this dish (in a very good restaurant in Hamburg you can buy it in cans)  and others don't like it because of it consistency. If you like the ingredients you should try. My family really likes it!

For four persons you need:
1 Can of Corned Beef
800 gr pealed potatoes
4 gherkins (pickles)
3 small diced onions
4 eggs
sour pickled red beetroot
Salt and Pepper

Boil the potatoes in salty water
Steam the onions in a bit of butter in a pan, add the small diced corned beef and let it steam for three minutes with a lid
Add the small diced gherkins and a bit of the gherkin water
Mash the boiled potatoes (leave little pieces in it, not too fine) and mix them under the meat and onions.
Prepare the eggs as fried eggs
Serve the mass on a plate, put the eggs on top and serve in an extra bowl the   sliced red beetroots. As a variety you could add the beetroots into the pan with the gherkins but be aware that the colour of the meal will change then to pink!
As we aren't sailors anymore and always like fish at the German coast nowadays we also add salted herring filet.
Guten Appetit!

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The legendary Egyptian FalafelTa’meya (Egyptian Falafel) from Egypt by Heba Mohamed Ismail 

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The legendary Egyptian FalafelTa’meya (Egyptian Falafel) from Egypt by Heba Mohamed Ismail 

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Another common food for Egyptians that is usually served with Ful, you should try it when it served hot! Most Egyptian have their breakfast in the morning with Dul & Falafel.

The Ta’meya or Falafel is mainly prepared out of crushed fava beans mixed with other ingredients, then it gets fried. It is usually served with tahina and salad with Egyptian bread. That’s a perfect dish for vegetarians too!

Ingredients

Taameya

· 1 ¾ cups (10 ounces) skinless dried fava beans (see Tip), soaked overnight
· ¾ cup chopped fresh cilantro
· ¾ cup chopped fresh parsley
· 2 tablespoons chopped yellow onion
· 1 large clove garlic
· 1 teaspoon coriander seeds plus 6 tablespoons, divided
· 1 teaspoon salt
·  5 tablespoons sesame seeds
·  6 cups canola oil

Tahini Sauce

· ⅓ cup tahini
· ⅓ cup water
· 1 ½ tablespoons white-wine vinegar
· ¾ teaspoon ground cumin
· ⅛ teaspoon salt

Directions

Step 1: To prepare taameya: Drain fava beans. Combine cilantro, parsley, onion and garlic in a food processor. Process, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the fava beans and continue processing until a paste forms, about 3 minutes. Add 1 teaspoon coriander seeds and salt; process for 1 minute more.

Step 2: Pound the remaining 6 tablespoons coriander seeds in a mortar and pestle until cracked. Stir in sesame seeds and transfer to a plate.

Step 3: Heat oil in a large pot over medium-high heat to 350 degrees F. Line a baking sheet with plastic wrap.

Step 4: Meanwhile, using 2 tablespoons each, form the fava bean mixture into 24 disks 1 1/2 inches wide. Lightly press both sides of the disks in the seed mixture and place on the prepared pan.

Step 5: In batches, carefully drop the disks into the hot oil and cook, flipping once, until golden brown, about 4 minutes. Transfer the taameya to a baking sheet lined with paper towels.

Step 6: To prepare sauce: Whisk tahini, water, vinegar, cumin and salt in a small bowl. Serve the taameya with the sauce.

Resources:

10 Traditional Egyptian Dishes You Need To Try
https://theculturetrip.com/africa/egypt/articles/10-traditional-egyptian-dishes-you-need-to-try/

Egyptian Falafel with Tahini Sauce (Taameya)
https://www.eatingwell.com/recipe/278577/egyptian-falafel-with-tahini-sauce-taameya/

How to make falafel from "The Taste of Egypt" by Dyna Eldaief
https://www.youtube.com/watch?v=BKhxWEu0vcc

BEST Ta'ameya Ever
https://www.youtube.com/watch?v=PdGMnAt2sRY

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Koshry from Egypt by Heba Mohamed Ismail

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Koshry from Egypt by Heba Mohamed Ismail

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Egyptian Food is one of the delicious food in the world, you should come and taste it yourself, I’ll share with you one of my favourite dish which is “Kushari”

Kushari is Egypt's national dish and a widely popular street food, Koshary (Egyptian Arabic: كشري‎, [ˈkoʃæɾi]), also kushari and koshari, is Egypt's national dish and a widely popular street food. An Egyptian dish that originated during the mid-19th century, the dish combines Italian, Indian and Middle Eastern culinary elements. Koshary is made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar and garnished with chickpeas and crispy fried onions. It is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional.

How to make it, well it’s easy!

INGREDIENTS

For the Crispy Onion Topping

· 1 large onion, sliced into thin rings
· Salt
· ⅓ cup all-purpose flour
· ½ cup cooking oil

For Tomato Sauce

· Cooking oil
· 1 small onion, grated
·  4 garlic cloves, minced
· 1 tsp ground coriander
· ½ -1 tsp crushed red pepper flakes (optional)
· 1 can 28-oz tomato sauce
· Salt and pepper
· 1-2 tbsp distilled white vinegar

For Koshari

· 1 ½ cup brown lentils, picked over and well-rinsed
· 1 ½ cup medium-grain rice, rinsed, soaked in water for 15 minutes, drained
· ½ tsp each salt and pepper
· ½ tsp coriander
· 2 cups elbow pasta
· Cooking oil
· Water
· 1 15-oz can chickpeas, rinsed, drained and warmed

INSTRUCTIONS

Make the crispy onion topping.

· Sprinkle the onion rings with salt, then toss them in the flour to coat. Shake off excess flour.
· In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown. Onions must be crispy, but not burned (15-20 minutes).

Make the Tomato Sauce.

· In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown). Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).
· Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).
· Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

Make the Koshari

· Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).
· Now, for the rice. Drain the rice from its soaking water. Combine the par-cooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 ½ inches (you'll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes).  Keep covered and undisturbed for 5 minutes or so.
· Now make the pasta. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente. Drain.
· Cover the chickpeas and warm in the microwave briefly before serving.

Put it All Together!

· To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and ½ of the tomato sauce, then the chickpeas, and finally ½ of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

Resources:

Egyptian Koshari Recipe

https://www.themediterraneandish.com/egyptian-koshari-recipe/

Koshary

https://en.wikipedia.org/wiki/Koshary

How to Make KOSHARI | Egyptian Koshari Street Food Recipe | Koshari Recipe by Varun | Kushari
https://www.youtube.com/watch?v=y0d2ZMZBW4Y

Koshari Recipe By Food Fusion (Ramzan Special)
https://www.youtube.com/watch?v=XyHL7aJDUag

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Milktart by Rajen Munoo [South African Expat Librarian in Singapore]

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Milktart by Rajen Munoo [South African Expat Librarian in Singapore]

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My favourite dessert is: Milktart or  Melktert [not Singaporean but South African]
My South African Librarian friend here in Singapore makes it for me when I crave for it! or I call my sister in South Africa for a tutorial via Whatsapp!
About:
Melktert (/ˈmɛlktɛrt/, Afrikaans for milk tart) is an Afrikaner dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. The ratio of milk to eggs is higher than in a traditional Portuguese custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.
The dessert originated among settlers at the Dutch Cape Colony in the 17th century, and is believed to have developed from the Dutch mattentaart, a cheesecake-like dessert which was included in the cookbook Een Notabel Boexcken Van Cokeryen (A Notable Book of Cookery) published by Thomas van der Noot around 1514. Some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. A staple at church fetes and home industries, and commonplace in South African supermarkets, melktert may be served chilled or at room temperature, or slightly warmed. Source: https://en.wikipedia.org/wiki/Melktert

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Macao is designated as a UNESCO Creative city of Gastronomy since 2017. The Macanese cuisine is combination of spices and ingredients the Portuguese sailors collected along the journal to Macao, in an attempt to replicate Portuguese dishes from their home country. These seasonings include from those Europe, Latin America, Africa, India, Malaysia, Southeast Asia and Macao. I hope to introduce the 'Minchi', (免治) a very typical Macanese cuisine that is easy to make and popular that everyone should try.

Video Instructions on YouTube:
https://youtu.be/_x4YgC__8H8

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Berry Pavlova by Gill Hallam from Brisbane QLD, Australia

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Berry Pavlova by Gill Hallam from Brisbane QLD, Australia

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The cuisine in Australia is very multicultural. Both Australia and New Zealand claim that ‘pavlova’ originated in their country. In 1926, the Russian ballerina, Anna Pavlova, toured both countries, with different stories told about where, when and how this special dessert was first created and named after the ballerina. Almost one hundred years’ later, Antipodean families have their favourite recipe of this delicious meringue-based dish. The New Zealanders traditionally top their pavlova with kiwifruit, while many Australians have passionfruit as their preferred topping. My favourite pavlova, however, features mixed berries…

Ingredients

6 egg whites

315g caster sugar

2 teaspoons white vinegar

1 tablespoon cornflour

300 ml thickened cream

Mixed berries to serve

Icing sugar to dust

Method

Step 1
Preheat oven to 120⁰C.
Trace a 20cm circle onto a piece of baking paper and place on a baking tray.

Step 2
Using an electric mixer, whisk the egg whites in a clean, dry bowl until soft peaks form.

Gradually add the sugar, 1 tablespoon at a time, beating well until the sugar has dissolved and the mixture is thick and glossy.

Step 3
Add the vinegar and cornflour and fold with a large metal spoon until just combined.
Spoon the mixture onto the prepared baking sheet, using a spatula or pallet knife to shape into the 20cm circle.

Bake for 1½ hours or until dry to the touch. Turn off the oven and leave, with the door ajar, to cool completely. When cool, transfer the pavlova shell onto a serving plate.

Step 4
Using an electric mixer, whisk the cream until soft peaks form.

Carefully spoon the cream onto the top of the pavlova shell and decorate with berries.

Dust with icing sugar – and serve!

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Curd soufflé with fruits by Ulrike Lang from Hamburg, Germany

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Curd soufflé with fruits by Ulrike Lang from Hamburg, Germany

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No time to shop and to satisfy your sweet toot. This is the perfect fast lunch main course or dessert because most of the ingredients you might have at home anyway. It's nice when it is cold because it is a warm dish but you can also have it with ice cream as a dessert or when it is hot outside. Beloved by adults as well as children.

This is the perfect fast lunch main course or dessert because most of the ingredients you might have at home anyway. It's nice when it is cold because it is a warm dish but you can also have it with ice cream as a dessert or when it is hot outside.

Mix 60 gr Butter, 100 gr sugar and 4 eggs and whisk with a tabletop or hand electric mixer until the mixture is thick and pale. Add 2 small packages of Vanilla sugar (or a bit of fluid Vanilla aroma) and 500 gr curd. ( I use 40 % fat content but if you want to safe calories you can use fat reduced curd as well.)
Half of the mass fill into a refractory, greased baking dish. Be aware that the souffle will greatly increase in volume!
Add on top 400 - 500 gr of sliced fresh fruits like cherries, strawberries, apricots, black berries, apples, rhubarb or what ever you like. You can also use frozen fruits (then defrost them first) or canned fruits (without sirup).
Then add as you like cranberries, raisins, sliced almonds, grated chocolate.
Pour the rest of the curd mixture over the fruits und scatter a tablespoon of sugar on top. If you like you can also add a tablespoon of coconut flakes.
Heat the electric oven to 200 degree and back the souffle for 35 to 40 minutes until the cover is golden brown.

Enjoy!