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This is a cake that is rather easy to make - light and dark batter blend. It can be as sweet as you like. I usually make it quite sweet. My family love it. Mind you, I don't make it very often though.

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Chec pufos cu cacao | Chec marmorat (CC Eng Sub) | JamilaCuisine

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Queijo vaquinha, Terceira island /Evelina

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Queijo vaquinha, Terceira island /Evelina

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Cheese Vaquinha is a soft to semi-soft cured cheese, it has a well-formed crust and a buttery consistency.
It is made from pasteurized whole cow's milk, with the addition of dairy cultures, calcium, rennet and salt.

Ingredients
- Pasteurized cow's milk
- Dairy ferments
- Calcium chloride
- rennet
- Salt

Format
Cylindrical
20 cm diameter

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Espécie de São Jorge is a traditional pastry from the Island of São Jorge, in The Azores. It takes its name from the spices that the Portuguese brought from the East Indies, during the Discoveries. Local people used these spices to create
this very unique pastry that combines, among others, ingredients like cinammom, pepper, cooa and fennel.
it's been around since the XV century, right after the Portuguese settled on the island.

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This sweet cake made with spices, sugar cane syrup, raisins and corn floor was created in 1901, when the archipelagos of Madeira and the Azores received a visit from the Portuguese kings, D. Carlos and D. Amélia. In the Azores, on Terceira island the population marked the event with pomp and circumstance, and this cake was created, especially in honor of the queen. They gave it the name “Dona Amélia” and today it is a highly appreciated Azorean product, traditional on Terceira island.

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Strong traditional taste of Finland, our official national food. Here are some variations of rye bread, and you will see and have a bite of it in Guadeloupe. Health-food indeed!!

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This is not ordinary candy! The unique Salmiakki (salty liquorice) has tasted Finnish people for decades. Some people love it and others hate it.

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'Zacusca' is a vegetable spread that is traditional to Romania and some neighbouring countries. The main ingredients are roasted eggplant, sauteed onions, tomato paste and a variety of red ruffled pimiento pepper ('gogosari'), which is also roasted. There are variations which include mushrooms (quite popular), carrots or celery. Traditionally, this spread is cooked in a large quantity after the fall harvest and preserved through canning to be consumed especially during the winter (but not only). Enjoy it!