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Braai

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https://platedcravings.com/authentic-easy-german-spaetzle-recipe/

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Easy German Spaetzle Recipe - ready in only 15 minutes and a great German side dish for all kinds of recipes! It's super easy to make from scratch and downright delicious.
Spätzle is a special kind of egg noodle that is often enjoyed as a side dish with gravies or sauces but also the main ingredient in other dishes like the famous Käsespätzle. Toss them with a little bit of melted butter and you have an easy but so delicious side dish that the whole family enjoys! They taste like chewy egg noodles and can be made savory but also sweet.

Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you ever need and a great alternative to rice, noodles, or potatoes. It can be made in advance which makes preparing a meal for the whole family less stressful.

Germany has great cakes like my German Apple Streusel Sheet Cake and my Plum Cake with Streusel but there're also many delicious savory dishes like Schnitzel, pork roast, and dumplings.

Spaetzle are one of my favorite dishes! They make a great side for everything that comes with a sauce or gravy like goulash or beef stroganoff but are also a delicious main dish with melted cheese and crispy fried onions or with a simple mushroom gravy.

The word Spätzle literally means "little sparrows" in English but they are also called Knöpfle in Germany because they look like little buttons. You can get them in many different sizes and shapes in Germany.

My mother-in-law always makes a bigger version that is called Spatzen ( "sparrows "). They taste like the little ones but are sized like small potatoes and you don't need special equipment to make them.

A few years ago we always bought pre-made spätzle because we thought making them at home from scratch was too difficult and time-consuming. But after making the first batch, we can't eat the pre-made ones anymore. It's so easy to make them at home and they taste so much better! Spaetzle are made with flour, eggs, and milk (or water) - you could say they are German egg noodles.

The easiest way to make them at home is by using a spaetzle maker. There are many different ones but the one we use is a board with holes in it which comes with a scraper (like this one

). It's super easy to use even if you've never done it before!

But you can also make spaetzle without a press and use a colander

or steamer with large holes instead. You probably have one of these at home anyway!

HOW TO MAKE SPAETZLE FROM SCRATCH

You put a few spoons of dough on the board and slide the scraper back and forth, the batter drops through the holes into the simmering water and after a minute or so the spaetzle are done. You need to use a big pot because they will rise to the surface when they're done.

After you used about half of the batter you probably need to drain the first batch to make room in your pot for the other half otherwise they will stick together and don't cook completely. If you don't use them immediately add a little butter while they're hot and store them in an airtight container.

To reheat, melt some butter in a pan and toss them in it to warm through. They'll get a bit crispy which makes them even more delicious in my opinion. And if you have leftover spaetzle you need to try my easy Kaesespaetzle recipe.

The batter for this easy German side dish is mainly made of eggs and flour. In Germany, you can buy special Spätzle flour which is a little bit coarser than all-purpose flour but normal all-purpose flour will do the job just fine. But please don't use self-rising flour for this recipe or you'll end up with a big mess.

You could make them only with eggs but it's easier to add a little bit of water or milk. There seems to be a big discussion if water or milk is better (or more traditional) but I like to make mine with milk because they taste better in my opinion but if you're allergic to milk you can easily substitute the milk in my recipe for water.

You could also add some more spices to the batter but traditionally spaetzle don't have much taste of their own because they are supposed to be eaten with flavorful foods like gravy or cheese. One way to spice things up a bit is to add herbs like parsley, chives, or basil to the batter.

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Here are a few more delicious German recipes:

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Homemade German Spaetzle Recipe (German Egg Noodles)

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Easy German Spaetzle Recipe - ready in only 15 minutes and a great German side dish for all kinds of recipes! It's super easy to make from scratch and downright delicious. Spätzle is a special kind of egg noodle that is often enjoyed as a side dish with gravies or sauces but also the main ingredient in other dishes like the famous Käsespätzle.

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Swedish meatballs!
Recipe:

Beef AND pork – the beef gives it flavour, the pork gives it juiciness and tenderness;

Bread – the secret to extra soft meatballs! Far more effective than breadcrumbs;

Nutmeg and All Spice – the signature spicing, just a small, subtle amount. All Spice is a particular type of spice made from a plant called Pimenta dioica. It smells like cloves. It’s a common spice found in normal supermarkets, and costs no more than usual spices. Best substitute is Mixed Spice.

Beef stock/broth and cream – for the creamy gravy;

Flour – to thicken the gravy;

Egg – for binding the meatballs together.

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Arepas are originated from Colombia and Venezuela usually filled with meet pork chicken, but there's no specific filling its up to you what you want to put inside.

here's the recipe.

Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.

Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.

Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.

then fill it with an ingredient of your liking.

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Ramen

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This is usually made with a freshly baked pretzel and a home made sweet and sour sauce, usually you would have bought the sausage in a store and cooked it.

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Weißwurst

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Roast beef!
Roast beef is the national dish of Australia.
Recipe:

1.5 kg topside of beef

2 medium onions

2 carrots

2 sticks celery

1 bulb of garlic

1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage

olive oil

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mashakeek oman

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kabab koobideh

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borscht is a well known beet soup its main ingredient is beetroot and its the most popular dish in all of Ukraine (I saw it in a video so I wanted to write about it)

1. Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.

2. Fill a large pot halfway with water (about 8 cups) and bring to a boil.

3. Add sausage to pot, cover pot, and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.

4. Add cabbage and diced tomatoes to pot.

5. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended. Transfer to the pot.
6. Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7.Ladle into serving bowls. Garnish with sour cream and parsley.

That's it!

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Chifa

chifa is a fusion between peruvian and asian cuisine

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National dish of Madagascar is Romazava which ingredients are chopped onions beef pork chicken spinach and garlic.

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Tajin

Tajin is a condiment used for cooking and used for fruits it gives a rich and sour flavor to any food. (just don't eat it with mostly solid food)

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shellfish

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Ice

Ice actually is used and produced a lot in Iceland usually produced in the capital of Reykjavik. but it is mostly produced in Greenland which then passes northwest of Iceland.

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burger

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khachapuri

Simply Home Cooked » Appetizers » Recipes » Georgian Cheese Bread Khachapuri

Georgian Cheese Bread Khachapuri
Dina published on September 23, 2018 and modified it on September 23, 2020.

Affiliate links may be included in this post. Please see my disclosure policy for more information.

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This Khachapuri recipe combines fluffy homemade bread, a variety of cheeses, and a runny egg in the center. It's so cheesy and tasty!

This Georgian staple food makes an excellent side dish for dinner or a delectable brunch option. We enjoy serving it with other Georgian dishes such as chakhokhbili, a herbed chicken stew.

Khachapuri cheese bread with an egg in the middle

This recipe was originally published on July 23, 2015, and it has been slightly modified since then.

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Coconut fish
Ingredients for 4 servings
spray avocado oil
1 3/4 lb wild halibut
pinch of sea salt & pepper
1 tablespoon avocado oil (or coconut oil or olive oil)
1 1/2 tablespoon garlic, minced
2/3 cup white onion, diced
1 tablespoon fresh ginger, grated
4 Roma tomatoes, drained of seeds and sliced
juice from 1/2 lemon
2 teaspoons Madras curry powder (or 2 tsp curry powder + 1 tsp chili powder)
1 can (13.5oz) lite coconut milk (OR full fat coconut milk if you desire more calories)
sea salt & pepper to taste
Garnish
fresh cilantro
STEPS
Set a nonstick skillet on high heat.  Once hot, spray the skillet with avocado oil for searing.  Add the halibut and sear on each side for no more than 2 minutes, or until the outside edges are brown/seared.  Remove the fish from the skillet.
Reduce the heat to medium-low and add avocado oil, onion, garlic and ginger.  Saute in the skillet for 3 minutes until the onions turn slightly brown.
Add the tomatoes and continue cooking and stirring until the tomato slices burst and turn into a paste in the skillet, about 3 – 5 minutes.
Sprinkle in the curry powder and bloom the spices for 1 minute.  Squeeze in some lemon juice, then pour in coconut milk and bring to a light simmer.  Reduce the heat to low, then cover and cook for 10 minutes.  Season to taste with sea salt & pepper.
Then remove the top and add the fish to the sauce, then cover and cook for an additional 6 – 8 minutes on low.
Remove from the heat, allow the sauce to slightly thicken, then garnish. Enjoy with your choice of rice and grilled vegetable.

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isreali pancakes (latkes)

Originates from israel

usually prepared for isreali celebrations known as Hannukah. or any other celebration

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sand

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Hummus is a very popular dish originated in the sham region (Palestine, Jordan, Lebanon, Syria). Lebanon are currently trying to reclaim it. And people all around the world love it.

Recipe:
1. Cook chickpeas so that they are smooth and mushy
2. Add Tahina or tahini to the mixture
3. Add Ice cold water to the mixture
4. Add freshly squeezed lemon juice to the mixture
5.  Add Mushed Garlic
6. Add olive oil into the mixture and after it is finished on top
7. Add cumin powder to the mixture
8. Blend it all together
9. Drizzle some oil after adding it to the plate
10. Add meat or olives on top if you want

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sushi and noodles

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Napoli, Metropolitan City of Naples, Italy

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Pizza

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Pan de jamon ( Ham Bread ) originates from Venezuela usually being served during winter and predominately at Christmas time after being first cooked in 1905 by Gustavo Ramella In his shop at "Gustavo's bakery".

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mazorcada is a dish that originates from the coast of colombia and is usually sold in the street. mazorcada consists of corn, sausage, chips, cheese and many different sauces. to make it cook all the ingredients on a grill except for the cheese whether you want to do it together or sepirately and then put it on a plate. proceed to add the cheese and sauces of your liking

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1. Combine sugar, water and a squeeze of lemon and stir it to make a syrup
2.  Add, cornstarch, sugar, flour, baking, slat, oil, instant yeast. Gradually add warm water to the bowl until in looks like a cake batter. Cover it and let in sit for 30 minutes
3. Add some oil to a pan until it covers up to 2 inches high. Test the heat by adding a small piece of the batter to the pan, if it brown too quickly the pan is too hot, if it takes too long to size the pan isn't hot enough.
4. Use a piping bag to make little balls and put it in the pan
5. move the balls around and cook them evenly
6. move the fried balls into a plate with a paper towel to get the oil off
7. Drizzle the syrup onto the luqaimat and enjoy

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Pelmeni

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Chicken tika masala

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Hangí

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Abdul Rehman Khan

chicken, pakistani spices, yogurt, ricd, ttomatoes, onions, garlic. enjoy ur BIRYANI.

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Mumu

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Sushi

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Snow cones

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Maple syrup

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koeksisters from south africa

how to make A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other. The syrup needs to be made in advance and chilled overnight. Submersing the hot fried koeksisters in ice cold syrup ensures optimal absorption. A fresh koeksister, still slightly warm and dripping of syrup is an unforgettable experience but if not used on the day of making it is best to freeze for later use and serve straight from the freezer.

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'Ota 'ika

Serves 3-5

3 snapper fillets
1 onion (or 1 bunch of spring onions)
1 package of cherry tomatoes
1 can of coconut cream
2 lemons
1 tsp of salt
1 chili (optional)
For those who prefer to not worry about bones in their ‘ota, debone any remaining bones in your snapper fillets and give each fillet a wash.

Dice the fillets into cubes and add into a medium serving bowl.

Dice the onion into small pieces and add to the bowl.

Slice the cherry tomatoes into quarters and add it together with the snapper and onions.

NB: My dad prefers to use cherry tomatoes as they’re easier to slice, the amount in each package is the perfect amount for three snapper fillets, and they’re crunchier and juicier than regular tomatoes. However, any type of tomato is fine to use.

Before opening the can of coconut cream, shake it well to mix the cream and water inside together.

Add the can of coconut cream to the bowl and mix all the ingredients well until the snapper and vegetables are coated evenly in the cream.

Slice two lemons in half and place a mesh strainer over the bowl. Squeeze the lemons into the mixture, allowing the mesh to catch the lemon seeds and pulp (or use a lemon squeezer).

Add a tsp of salt into the bowl and mix everything together.

If the cream in the ‘ota is too thick, feel free to add 1/4 cup of water, adding a bit at a time as you stir to get a smooth, creamy consistency.

Enjoy and serve with your desired mains such as beef, cooked taro or kumara.

NB: You can add fresh, diced chilis to the ‘ota if you’d like to make it spicy.

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Arepas are round savory corn cakes usually filled with cheese or meat

ingredients:

2 cups (348g) corn flower

2 teaspoons salt

2 teaspoons sugar, plus more to taste

2 tablespoons (28g) unsalted butter, at room temperature

2 cups (200g) freshly shredded part-skim mozzarella cheese, divided

1/4 cup (50g) whole milk

2 1/2 cups (590g) lukewarm water

Nonstick cooking spray, for the skillet

mix the flower with the milk, water and butter until you have a dough like texture. then add the sugar and butter and mix it in. once you have that, make some balls out of it and fill each one of them with cheese on the inside. then cook them on a skillet

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Bacalhau
Ingredients: 6 ounces soaked bacalhau (salted cod)

2 medium peeled white potatoes

1 tablespoon lard, duck fat, or coconut oil

1/2 chopped onion

1/2 teaspoon saffron (about 5 threads)

1/2 teaspoon ground black pepper

4 lightly beaten eggs

a small handful chopped fresh parsley

3 oz. black olives (10 to 15 total)

Directions
Rinse the salt cod gently in cold water to remove any surface salt. Soak in cold water in the fridge for 12 to 18 hours, changing the water twice. Drain the fish, then gently rinse with cold water and pat dry with paper towels. Shred the fish into thin strips.

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Samosa

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Patong Beach, Pa Tong, Kathu District, Phuket, Thailand

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Patong Beach, Pa Tong, Kathu District, Phuket, Thailand

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Patong Beach, Pa Tong, Kathu District, Phuket, Thailand

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Tomyam soup

Ingredients
water 2 liters
4 lemongrass stalks
1 inch galangal chunk
10 leaves of kaffir lime
ten Thai chilis
5 garlic cloves
12 kg shrimp
Oyster mushrooms (300 g)
2 tomatoes, roma
2 white onions (medium sized)
2 teaspoons of sugar
8 - 12 tablespoons of fish sauce (depending on your taste)
8 - 12 tablespoons of lime juice (10 - 15 limes)
Handful of cilantro
First thing to do is put about 2 liters of water in a pot to boil.
Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Slice about

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Omani Shuwa

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koshari