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Geek Cuisine
Spinach pie
Mmmmm… I LOVE spinach pie. Whenever I eat at Greek restaurants, I always make sure to order somespanikopita. I love the flakey crust and the rich, warm, spinach filled interior. Popeye totally knew what was up.

What we need
INGREDIENTS

1 Tbsp olive oil

1 small yellow onion

1 clove garlic

1 cup cottage cheese

¼ cup parmesan cheese

⅛ tsp ground nutmeg

½ tsp salt

10-15 cranks fresh cracked pepper

2 large eggs

16 oz. frozen cut spinach

1 sheet (8 oz.) puff pastry

2 Tbsp flour for dusting

1 large egg (for glaze, optional)

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).

2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).

3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.

4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.

5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).

6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

NOTES
Allow both the puff pastry and frozen spinach to thaw in the refrigerator over night.

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Greek cuisine is a Mediterranean cuisine.[1] Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

SNAILS STEW

What we need:
1 kilogram of white snails (not Cretan big ones)
2 pounds of dried onions
Olive oil almost a chalice
2 tbl. Pete
2 bay leaves
From a little cinnamon, clove (if you do not like you can skip them)
A little sugar (a pinch)
2 glasses of water
Salt
Pepper

How do we do it:
Snails should be kept 4-5 days in a basket and fried them with oregano and some pasta to be cleaned.
We wet them so they can see who they are alive.
We clean the pet that they will probably have on their entry.
Put them in the sink and put them in plenty of salt. We rub them together (so they will make that shawls).
We wash them very well with running water rubbing them together.
In a pot, boil water and cook for 5 minutes.
We suck rinse and start to cut a little back to go out easily when we eat them. We need a small sharp knife (with care not to cut). We rinse well.
In the meantime, we put the hand-chopped onions in a saucepan with a little water.
As soon as they drink the water we pour the oil and start their frying.
When the onions are caramelized and the honey is colored, add the snails, the peel, stir the potatoes, then add the aromatic (laurel, cinnamon, carnation), pepper, salt and black pepper.
Let them boil over medium heat until they drink all the water remaining with their oil.

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Because of the Scandinavian mountains and the sea, people usually eat different type of fish like salmon or trout and sheep which does not need any specific treatment so the endless mountains are perfect for this animal.

In this country the sun is down half of the year so the plants are growing slowly and their prices are huge.

Norwegian cabbage rolls

Ingredients:

2 medium-sized heads of cabbage (12-16 cabbage leaves in total- I used new spring cabbage, but you can also use white cabbage)

1 liter (ca. 4 cups) water for boiling the cabbage leaves

salt for the boiling water

400g (ca. ½ lb.) ground beef

1½ teaspoons salt

1⁄4 teaspoon pepper

1⁄4 teaspoon nutmeg, ground

1⁄4 teaspoon ginger, ground

1 egg

2 tablespoons cream

1 – can crushed tomatoes

salt and pepper for additional seasoning

Instructions

1. Bring a large pot of water to a boil and add in one tablespoon of salt. You want to add in about 1 tablespoon per 2 liters (about 8 cups) of water. Once the water is boiling, add one whole head of cabbage and allow it to boil for 5-7 minutes, or until the outer layers turn slightly transparent.

2. Remove the entire head of cabbage from the water and allow it to cool off on a baking sheet until cool enough to handle. Repeat the same process for each head of cabbage.

3. Once the cabbage had cooled off enough to touch with your bare hands, remove the leaves from the core. They should be quite flexible and easily malleable, but if you get some resistance from the vein of the cabbage leaf when you try to bend it, shave it down with a paring knife.

4. To make the meat filling, combine the beef, salt, all spices, egg and cream into a bowl. Using your hands or a large spoon, combine the ingredients until well incorporated.

5. Next, add a lump of filling into the middle of the leaf, and wrap the edges of the leaf around the meat as to form a parcel or mini-burrito. Repeat this process until all the meat and leave have been used.

6. Place all of your cabbage parcels into a baking dish. Pour the can of tomatoes over the top, season to taste with salt and pepper, and bake in an oven pre-heated to 190C/375F for 35-40 minutes, or until the tomatoes bubble into a sauce.

7. Serve warm with boiled potatoes.

Lévai Anna

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Everybody loves pasta, so today, I brought may favourite one: the pasta carbonara. This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. I love it because of the big amoutn of bacon and cheese used in it.
So let's jump right into it!
What you are going to need is:

1 packet spaghetti

100 g bacon, cut in strips

3 eggs

1 egg yolk

100 g Pecorino Romano or Parmesan - grated

1 Tbsp olive oil

Lots of black pepper - coarsely crushed

Salt to taste

1. In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.

2. In a mixing bowl, beat the whole eggs and the yolk well. Stir in the grated cheese and set aside.

3. Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.

4. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.

5. Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.

6. The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.

7. The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.

8. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.

Enjoy your meal! :)

Farsang Bence

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Greek cuisine is a Mediterranean cuisine. It has some common characteristics with the traditional cuisines of the Balkans, and Turkey.

Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.
MOUSSAKA:

Variations on moussaka are found throughout the Mediterranean and Balkans, but the iconic Greek baked dish is based on layering: sautéed aubergine, minced meat fried pureed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, and then a final fluffy topping of cheese and béchamel sauce.

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Cheese Fondue

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine.

As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

Ingredients

1 garlic clove, halved crosswise

1 1/2 cups dry white wine

1 tablespoon cornstarch

2 teaspoons kirsch (optional)

1/2 pound Emmental cheese, coarsely grated (2 cups)

1/2 pound Gruyère, coarsely grated (2 cups)

Preparation

1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

2. Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.

3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

What to dip:

1. •Cubes of French bread

2. •Cubes of apple and pear

3. •Roasted potatoes

4. •Julienned raw red bell pepper

5. •Blanched broccoli florets

What to drink:

1. •Dry white wine such as dry Riesling or Sancerre

2. •German lager or Saison-style ale

3. •Farmhouse cider

4. •Fino Sherry

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Mexican cuisine

One dish that I want to taste is taco .A taco is a traditional Mexican dish  composed of a corn or wheat tortilla folded or rolled around a filling.

This is its recipe :
Ingredients
1 pound lean (at least 80%) ground beef

1 cup Old El Paso Thick 'n Chunky salsa

10 Old El Paso taco shells

1/2 head lettuce, shredded

1 medium tomato, chopped (3/4 cup)

1 cup shredded Cheddar cheese (4 ounces)

Steps

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.

Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

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Hungarian Goulash  "A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream."SaveI Made ItRate itSharePrintIngredients2 h 15 m 8 servings 549 calsOn SaleWhat's on sale near you.1/3 cup vegetable oil 3 onions, sliced 2 tablespoons Hungarian sweet paprika 2 teaspoons salt 1/2 teaspoon ground black pepper 3 pounds beef stew meat, cut into 1 1/2 inch cubes 1 (6 ounce) can tomato paste 1 1/2 cups water 1 clove garlic, minced 1 teaspoon salt Add all ingredients to listDirectionsAdd a notePrint Prep15 mCook2 hReady In2 h 15 mHeat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

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Hungarian Goulash  "A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream."SaveI Made ItRate itSharePrintIngredients2 h 15 m 8 servings 549 calsOn SaleWhat's on sale near you.1/3 cup vegetable oil 3 onions, sliced 2 tablespoons Hungarian sweet paprika 2 teaspoons salt 1/2 teaspoon ground black pepper 3 pounds beef stew meat, cut into 1 1/2 inch cubes 1 (6 ounce) can tomato paste 1 1/2 cups water 1 clove garlic, minced 1 teaspoon salt Add all ingredients to listDirectionsAdd a notePrint Prep15 mCook2 hReady In2 h 15 mHeat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

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A recipe I found on the net and I intend to try cooking.....
Dina Lakki

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Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish.

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Greek cuisine
Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

Greek salad:  -Greek salad consists of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Sliced capsicum, usually green, is often added also.

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Canadian cuisine
Canadian cuisine is mixed,because of immigrants.They have got lots of special,nationality dish. They eat sea food(on the coast) and on the north of the country the picked up food is the beef from the hamburger. They eat maple soup with pie. Also popular sweet in Canada the donur!
The most popular type is the Canadian-French kitchen. The famous onion soup is special in Canada also.

Here is the recipe:
• 2 onions (unpeeled)
• 1 tablespoon butter
• 1 clove garlic , finely chopped
• 2 teaspoons granulated sugar
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon pepper
• pinch salt
• 4 cups beef broth
• 1 tablespoon balsamic or red wine vinegar
• 4 slices French bread
• 3/4 cups shredded Swiss cheese

Method:

On cutting board and using small knife, cut onions in half from stem to root end. Cut thin slice off stem end. Peel off outer skin. Place cut side down; cut each half crosswise into thin slices. Peel off outer skin from garlic; chop finely.
In large heavy saucepan, melt butter over medium heat until starting to bubble. Add onions, garlic, sugar, marjoram, pepper and salt. Stir with wooden spoon until onions are coated with butter. Cover pan with lid; reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until onions are limp.
Pour in beef stock and balsamic vinegar; increase heat to high, and bring to boil. Reduce heat to medium and simmer for 10 minutes.
Meanwhile, place oven rack on second rung from top. Preheat broiler for 5 minutes. Toast bread in toaster or under broiler until golden brown; set aside. Place 4 ovenproof soup bowls on baking sheet or pan. Ladle soup into bowls. Top with toast slices. Sprinkle cheese evenly over top.
Wearing oven mitts, place tray of bowls under broiler; broil for about 3 minutes or until cheese is bubbly and golden.

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It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

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It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

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Turkish Borek

Ingredients

6 tablespoons extra-virgin olive oil

1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped

1 tablespoon pul biber pepper (Aleppo pepper)

1 large onion, coarsely chopped

Salt and freshly ground black pepper

2 pounds ground beef

3/4 cup canola oil, plus more for brushing

5 large eggs

1 cup milk

One 16-ounce package yufka dough

2 tablespoons nigella sativa (black cumin seeds)

In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.

Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.

In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.

Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

Nagy Vince

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French cuisine
Ratatouille is a  globally known French dish, hailing from the southeastern French region of Provence. It is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The vegetables are generally first cooked in a shallow pan on high heat with a small amount of fat, and then oven-baked in a dish. French chefs debate the correct way to cook ratatouille: some do not agree with sauteing all vegetables together, such as Julia Child, and argue the vegetables should be cooked separately and layered into the baking dish. A similar dish popular in the French Basque country is piperade, which typically adds ham and sometimes eggs to the stewed vegetable mix.

Ingredients

2 red onions

4 cloves of garlic

2 aubergines

3 courgettes

3 red or yellow peppers

6 ripe tomatoes

½ a bunch of fresh basil

olive oil

a few sprigs of fresh thyme

1 x 400 g tin of quality plum tomatoes

1 tablespoon balsamic vinegar

½ a lemon

Method

1. Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

2. Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.

3. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

4. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

5. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

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the traditional spanish cusine contains a lot's of vegetarians for example: tomato(sweet),cucmber,artichoke
the spanish cuisine is qiute changeable because they use a lot's of spices such as: chili,oregano,cayana pepper,garlic and one of the most popular is the sweet onion
i would like to mentions some traditional food:
firstly el gaspacho:this is a cold vegetarian soup and they are eat with ice cubes
the escabeche is a tradicional food which inculdes rise a bit salad and fish
every knows the churros
the churros is a kind of dessert which is similar to donuts.They always eat with chocholte
my favourite food is the paella
Ingredients for 10 people:

1 kg. rice, 2 kg. chicken, 1 kg. rabbit, 300 gr. tomato, 500 g. green beans, 250 g. garrofó (a variety of white bean used for making the typical Valencian paella), 100 g. peppers (optional), 2 dozen snails (optional), 3 dl. olive oil, few strands saffron, garlic (optional), sprig of rosemary (optional), 6 gr. paprika, salt and 3.5 l. water

Preparation:

Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit cut into pieces. Sauté the meat until it is lightly browned. Add the peeled, de-seeded and chopped tomato and fry over gentle heat together with the pieces of pepper for 7 or 8 minutes. When this mixture is cooked, add a pinch of salt, the meat and the paprika and fry everything together taking care not to burn it. Add water to cover the mixture and leave to simmer. The time will depend on the consistency of the meat. For free-range poultry and rabbit, calculate 30 to 35 minutes. Ten minutes before the end of the estimated cooking time for the meat, add the beans and the garrofó; this will ensure they are not overcooked. This is the time to add the snails, previously purged. At the end of the cooking time add more hot water and allow to continue boiling for 3 or 4 minutes more. Add the saffron strands and the sprig of rosemary, adjust the seasoning and simmer for another five minutes. Then add the rice evenly to the pan and leave to cook for 5 or 6 minutes over high heat; the mixture will reduce a little. At the end of the cooking time remove from the heat and allow to stand for a few minutes until the remaining stock is absorbed by the rice.Another variety is the mixed paella, which may be made with ingredients such as mussels, shrimps, prawns, Dublin Bay prawns and squid
Lattes

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Arab cuisine  is defined as the various regional cuisines spanning the Arab world from the Maghreb to the  Levant and the Persian gulf. The cuisines are often centuries old and resemble and culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Mashriq, and the Khaleej have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens which were developed over the past centuries. The kitchen from the Khaleej region is a very old kitchen. The kitchens can be divided into the urban and rural kitchensDirections

1. Soak rice for half an hour.

2. Cook in rice cooker with 15 cups of water. Cook rice until almost done.

3. Fry onions in oil until golden brown.

4. Add ginger and garlic.

5. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.

6. Add yogurt.

7. Add tomatoes and cook until dry.

8. Add meat.

9. Add green chiles.

10. Cook until meat is done and add water if needed.

11. Add cilantro.

12. Mix saffron with hot water.

13. Layer rice and meat mixture and sprinkle with saffron mixture.

14. Put in oven at 350°F for 20 minutes.

5 lbs goat meat or 5 lbs

chicken
4 tablespoons
Canole oil

3 medium

onions

2teaspoons

garlic paste

2teaspoons

ginger paste

2(14 1/2 ounce) cans

diced tomatoes

1⁄4cup

yogurt

1teaspoon

chili powder

10

whole cloves

8

green cardamom pods

4

black cardamom pods

10

black peppercorn

1teaspoon

cumin powder

2teaspoons

coriander powder

2teaspoons

garam masala

2teaspoons

curry powder

1

cinnamon stick

4teaspoons

salt

2

bay leaves

10

dried plums

4

fresh green chilies

2tablespoons

fresh cilantro

1pinch

saffron

9cups

basmati rice

15cups

water

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The English cousin contain original ingredients for example carrot, beef, egg.Traditional meals have ancient origins, such as bread and cheese, roasted  meats, boiled vegetables, and freshwater and fish.
English people don't use many spices they rather use for example ketchup apple sauce mayonnaise.
The local people usually have fried bacon, egg, toast or bread and sausage for breakfast. (For me it is interesting that they drink tea with milk)
now let's speak about the dish I have choosen.
I have choosen the PUDDING because It is one of my favourite desserts and it is easy to make.
1. First of all, you have to mix the cornstarch, the salt and the sugar in a bowl. Then put 1/4 of the milk in it. After that put 3 yolk in it and the rest of the milk. Mix it.

2. Boil it until the pudding will be thick.(mix it all the time)

3. After it put the vanilin and the butter in it. Then put it in the fridge and freeze it.
(It is also delicious when it is lukewarm.)

That's all. It is really easy to make and delicious.

INGREDIENTS

5 dl milk
6 dkg sugar
Little salt
0.5 db vanilin(core)
3 db eggyolk
3 teaspoon butter
2 spoon cornstrach

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My favourite country is Greece. I like their foods because they use much spicy. They have got a lots of traditional food for example gyros or Tzatziki. And their food not so fatty.

INGREDIENTS

1  lb ground beef

1  lb ground lamb (optional, you can use all ground beef if you're weirded out by lamb) (optional)

¹⁄₂ cup breadcrumbs

2   garlic cloves, finely minced

3  teaspoons oregano

2  teaspoons onion powder

2  teaspoons salt

1  teaspoon pepper

DIRECTIONS

Combine all ingredients in a bowl, and mix well.

Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.

Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3&quot; high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.

Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.

Allow to cool for at least 10 minutes before slicing thin.

READY IN 1 hr 20 mins
SERVES 10

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Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The staples are native foods, such as corn, beans, avocados, tomatoes, and chili peppers, along with rice, which was brought by the Spanish. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese), and various herbs and spices.
Ingredients

1 medium onion, diced

2 pounds ground beef

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon ground oregano

1/4 teaspoon salt

Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce

One 28-ounce can refried beans

3/4 cup grated Cheddar, plus extra for sprinkling

12 burrito-size flour tortillas

1/2 cup fresh cilantro leaves

Directions

Preheat the oven to 170 to 180 degrees F.

In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.

Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.

Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.

When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.

Sprinkle the tops with the cilantro leaves and serve immediately.

Lilien Zsigmond

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Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish using lard for cooking, and spices such as black pepper, paprika, and garlic. They use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinamonn, clove, nutmeg, and lemon and orange rind.
Food and recipes from other former Yugoslav countries are also popular in Croatia.
A great slav plate which is common on the menus of croatian restaurants is, actually the serbian cevapcici. This is one of my absolute favourite along the seafoods.

Ingredients:

1 1/2 pounds ground pork

1 pound lean ground beef

1/2 pound ground lamb

1 egg white

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground black pepper

1 teaspoon cayenne pepper

1/2 teaspoon paprika

Method:

1. Preheat a grill for medium-low heat.

2. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.

3. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

Serve with sweet white onion, salad and with the special croatian paprika sause called ajvar.

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Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.

Bruschetta:

“Sweet, seasonal tomatoes and basil are such a perfect pair, and make this simple bruschetta recipe sing ”

Ingredients:

2 handfuls nice mixed ripe tomatoes

1 small bunch fresh basil , leaves picked

sea salt

freshly ground black pepper

olive oil

good-quality white wine or herb vinegar

Method:

1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

2. Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.

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Austrian cuisine

Austrian cuisine incorporates a variety of components closely linked with the country’s history. Their origins, although self-evident in many cases, are often shrouded in the mists of time. Nowadays, too, steady exposure to a stream of new influences leads to a constantly shifting balance between tradition and innovation.

Regional cooking, one of the mainstays of Austrian cuisine in general, is a sector in which predominantly local ingredients are used. Here, innovations have been few and far between, and any change has been the outcome of a long and gradual process. The inclusion of potatoes in regional dishes and a shift from millet - once the traditional grain - to maize are two striking cases in point. Some of the maize used to be brought to Austria overland by way of the Balkans and some by sea via Venice, for centuries one of the main reloading points. Polenta, the name of the mash made from what is still a staple cereal, is a reflection of the Italian trading route, while "Turkish corn" (or quite simply "Turks"), another name for the grain, points to the Turkish connection.

Another factor responsible for the distinctive features of regional food were the sources of heat and cooking techniques used locally. Dishes prepared directly over an open fire were quite different in character from those cooked more slowly in a hot oven.

One of my favourite austrian desserts is the Vanillekipferl, my usually cooks this biscuit for christmas, I can't resist to eating one! Here is the recipe and a picture below:

180g butter

70g shelled and ground almonds

50g sugar

2 egg yolks

210 g plain flour

Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour.

Roll out the dough to a thickness of about 1 cm before cutting into small pieces and forming crescent-shaped biscuits.

Place the cookies on an ungreased baking tray and bake at a moderate temperature (200°C) for around ten minutes or until they turn a light brown colour.

Mix icing sugar and vanilla sugar together, then toss the hot cookies in the mix.

Store the biscuits in a sealed tin for several days for them to become crumbly.

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There are Northeastern cuisine, Western cuisine and Southern cuisine of The Netherlands.

The Northeastern region is the least populated area of the Netherlands. The late introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The provinces are also home to rye bread and many kinds of pastries and cookies.

The next is the Western cuisine. Due to the abundance of surface water and grassland, necessary to Sustain diary cattle, the area is known for its many dairy products, which includes prominent cheeses.

The Southern cuisine is renowned for its many rich pastries, soups, stews and vegetable dishes.

My mother's favourite dutch dish is the hutspot. I have never tasted it, but I would like to. Hutspotis traditionally served with klapstuk, a piece of braised beef, but sometimes will also be eaten with a typical Dutch meatball.

Here is the recipe:

500 gram beef chuck rib roast

400 ml water

1/2 beef bouillon cube

1 bay leaf

8 black pepper corns, whole

1 tablespoon flour, dissolved in 1/2 cup water

6 large potatoes, peeled and quartered

8 large carrots, peeled and diced

4 large onions, peeled and sliced

Salt and pepper

I hope you will like it!

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Austrian cuisine

Austria's cuisine is characterized by its historic influences. A true melting pot of favors. If you are in Austria be sure you go to a local inn they offered excellent original austrian specialities. Also in lots of places they wear even traditional clothes. Austria's culinary specialties are national and regional landmarks at the same time. They reveal much about the soul of a country, about the openness to other cultures. Here are some dishes that should be on your “not to be missed” list. For example Kaiserschmarn, Apfelstrudel, Wiener Schnitzel, Sachertorte and
my absolut favourite Kasespatzle.

Here is the recipe:

For the spatzle:
- 9 oz (250g) flour
- 5 eggs + 1 egg yolk
- a good pinch of sal
- 2-3 tbsp water (if necessary)
- 1oz butter
- 5-7 oz (150-200g) cheese, grated

For the onions:
- 3 oz (75g) butter
- 2 mid-sized onions cut in rings

It's easy to make and it tastes delicious. Here is the result. :)

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The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.

Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.

The Michelin Guide of 2015 awarded eleven restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. German restaurants have become the world's second-most decorated after France.

Many German foods are easier to make than you think, and you'll find it's not too difficult to incorporate one of these dishes into your weekly meals. Besides this, the German fermented cabbage salad known as sauerkraut has been found to be probiotic-rich and full of vitamins.

One of my favourites is the Schwarzwalder kirschtorte or the black forest cherry cake.
Ingredients

For the chocolate cake

340g/12oz golden caster sugar 340g/12oz unsalted butter 6 eggs 240g/8½oz self-raising flour , 100g/3½oz cocoa

For the filling

2 cans black cherries in syrup 2 tbsp kirsch

For the icing

600ml/21 fl oz double cream
200g/7oz good quality dark chocolate, broken into small pieces

To decorate

50g/2oz dark chocolate, for shaving

Method

Preheat the oven to 170C/325F/Gas 3.

Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.

For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.

Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready.

Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.

Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.

Use a large serrated knife to slice the cake horizontally into three equally sized rounds.

Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.

For the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Remove from the heat and stir gently until the chocolate is melted and smooth. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.

Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Gently press the whole cake together with the palms of your hands.

Remove the chocolate icing from the fridge and give it a quick stir. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. This way, if the chocolate oozes down the sides of the cake, it won't matter. (If preferred you can leave the sides of the cake without icing to show off the layers.)

Leave the cake to set in a cool place then slice into large wedges and serve

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Spanish cuisine

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Spanish cuisine

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Spanish cuisin

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English cuisine

The dishes of the English cuisin contain original ingredients, such as traditional British vegetables: peas, carrot; beef; egg (boiled and fried). Although, they also use ingredients from the former colonies. For example bean, which is an important part of their dishes, came from America. Tea and coffee are from India. These things have already been acclimatized and English consider them his owns.
People in England do not use so many spices. They use a variety of sauces: ketchup; mayonnaise; tartar; mushroom and apple sauce, though.
English eating habit: English keep eating an important thing. They like sit down and have dishes comfortably.
One of their most relevant repast is the breakfast which includes: fried bacon; sausages; egg; bean sauce; with bread or toast; and some lighter meals as well, such as; cereal with milk; yoghurt; and croissant.
Afternoon tea is also important them. In the afternoon they make a cup of tea with milk and eat a sandwich or some buiscits.
Here is a website about the eating habits and everything else which is English. Unfortunately it is in Hungarian, but it is very useful. http://tarisznya.com/anglia/angol-etkezesi-szokasok/
Nowadays it is a pity that in the big cities the habits slowly disapper because urbanized people have no time to eat traditionally. Instead they have hamburgers, pizzas and gyros in fastfood restaurants.
Notwithstanding there are two ways which are fast and also English. Sandwiches and fish and chips.
It is an interest that sandwich was named after the count of Sandwich. According to the tale Lord Sandwich (official name: John Montagu) liked it a lot. Sandwich can be made English ways and they like just have one.
The other way is fish and chips. It is the most well-known English dish. There are a plenty of fish and chips restaurants all over the UK.

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French cuisine
My favourite dish is the French onion soup. I like French dishes, the spices and savours.
A real French just pecks from the plenty food from his plate and flash the meal with matching wine.

Ingredients:

50g butter

1 tbsp olive oil

1kg onion

halved and thinly sliced

1     tsp sugar

4 garlic clove, thinly sliced

2     tbsp plain flour

250ml     dry white wine

1.3l     hot strongly-flavoured beef stock

4-8     slices French bread (depending on size)

140g     Gruyère, finely grated

Method

1.   Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 more mins, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn. 2.   Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. 3.   To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

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English cuisine

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Mexican cuisine

A Mexican cuisine use Mediterranean foods with Spanish spice for example: corn, beans, avocado, tomato, and chilli peppers so they love interest and strong flavours. One of their main interests are they  use foods which do not see anywhere, such as edible flowers, papaloquelite or small criollo avocados, whose skin is edible. The meal consists of these steps:  It begins with soup, often chicken broth with pasta or a "dry soup", which is pasta or rice flavoured with onions, garlic or vegetables. The main course is meat served in a cooked sauce with salsa on the side, accompanied with beans and tortillas and often with a fruit drink.

Ingredients:

40 dkg chicken breast

8 Taco shell

Taco spice mix

4 tbsp. olive oil

150g canned corn

150 g of whole black beans

175 ml sour cream

150 g of semi-hard cheese

½ head iceberg lettuce

Tabasco

Preparation:

Cut the chicken into small cubes and then add the spice mix and olive oil. then file the cheese. Then place it in the oven Taco shell. Then fry the meat. Then fill in the Taco shells with chicken, sour cream, lettuce, Tabasco sauce and cheese.

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Japanese cuisine

Japanese cuisine is  very strange.They have some unusual habits: They eat with chopsticks,the dishes are small.
Their eating habits: For breakfast they eat miso soup, pickles and rice (kome), but sometimes they eat dried fish and steamed vegetables.
Nowadays lot of people eat sandwiches and drink coffee for breakfast.
At noon theay eat rice and pickles and 4-5 kinds of food, for example: fried eggs, steamed vegetables, fried crab and pasta salad with mayonnaise. They bring food from home in a practical box.
In the evening they eat curry rice or miso soup, udon or rámen.

My favourite dish from Japanese cuisine is Sushi. I love it.

Ingredients:

200-250g Rice

alga

100g smoked salmon

soy sauce

wasabi

Method:

1. Cook the rice in lot of water

2. Cut the salmon into small pices, then put the salmon in the rice, and roll in with alga.

3. When we finish this, we have to leave it rest for 10-15 mintes.Then let's get a sharp knife and cut it up into 3-4cm big slices.

We can eat it with soy sauce and wasbi. Itadakimasu!

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Italian cuisine

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn, sausages, pork, and different types of cheeses and wine are a major part of the cuisine, with many variations laws. Pasta dishes with use of tomato are spread in all Italy. Coffee, specifically espresso, has become important in Italian cuisine. Pizza has a lot of variations with many changeable ingridiants but all of pizzas have a fantastic flavour.Pizza is sold fresh, frozen or in portions, and is a common fast food item in North America and the United Kingdom.Lets speak about my favourite Neapolitan pizza "Margherita"

Pizza Margherita
Pizza dough:

3 1/2 to 4 cups bread flour

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups water

plus 2 tablespoons olive oil, plus 2 teaspoons

Conditionals:

2 tablespoons extra-virgin olive oil, plus extra to grease pan

4 garlic cloves, thinly sliced

1 tablespoon fresh thyme leaves

1 tablespoon fresh oregano leaves

1 peeled tomatoes, drained and hand crushed

salt and black pepper

1 ball fresh buffalo mozzarella

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Australian cuisine

Australian cuisine is stongly influenced by British and Asian tradition. The most popular dishes are the Australian meat pie, fish and chips and roasted meat dishes. Australians eat all kinds of meat: chicken, beef, pork, kangoroo, emu or opossum. They also eat lots of sea food (lobster, prawns, salmon, tuna, butterfish), fruits (papaya, mango, kiwi, pineapple) and vegetables. They also have special sweet cakes. Outdoor cooking is very popular in Australia.  They like barbecueing meat and vegetables. When Australians go on holiday or  for  short trips they always have open fire or barbecue and they usually drink wine or beer. Australian wine is world famous as it is very nice. They drink a lot of fruit juices which they make from fresh fruits. Flat white is a coffee that Australians invented. It's an espresso with milkfroth. Australians eat very healthily as they eat lots of seafood and fruits.

Once I tried Australian meat pie in Hungary which was very nice. Here is the recipe:
Ingredients: minced beef, tomato sauce, onion, beef stock, vegemite, spices (oregano and nutmeg), pastry
Preparation:
* cook the onion on oil, then add the minced beef, some flour, tomato puree and spices
* put this mixture in the pastry
* then put it in a very hot oven and bake it for 20 minutes
* you can serve it warm or cold

Bon appetit!

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Canadian cuisine

Because of the immigrants the canadian cuisine is very mixed.

Here there are different nationalities cuisine. For example: French, English.
They eat a lot of sea food at the sea coasts (trout, shellfish, salmon, tuna)
North of Canada the typical food is the beef from which they make the hamburger.
The French-Canadian cuisine is the most famous here. They apply French chef from Europe. They cook the popular onion soup.
Across the country  like pie with maple syrup.
Canadian also like the salat with different dressing. They usually begin the eating with salat.
The breakfast is imortant for canadian, they eat english breakfast (fried egg, ham, sausage)
Donut is also popular in Canada.

My favourite Canadian fodd is the onion soup.

Ingredients

1/2 cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

Directions

1.  Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.

2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

3. Heat the oven broiler.

4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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German cuisine

Fatty and heavy foods come into our mind about the German cuisine. If somebody asks you about the German food, you will say sausage. So we can say it actually prefers the fatty foods. But to be honest it isn't everything, we can also find fish, vegetables, different kind of bread or cheese products or a lost of desserts.

One of my favorite German special food is the "Flammkuchen", that is basically a thin bread dough baked with onion, bacon and sour cream.

Ingredients

- For the Dough:

50 dkg flour

5 dkg yeast

Half cup of milk

1 tsp salt

Half tsp sugar

Hald cup of water (If it isn't enough, we can add a bit more)

- For the Topping:

2-3 piece of red onion

2 cup of sour cream

20 dkg bacon

Preparation

1. First of all for the dough, we take the yeast in the lukewarm milk with the sugar and few minutes later, mix it into the flour and the salt. After this we're leavening it for half an hour.

2. For the topping we're cutting in smaller pieces the onion and the bacon aswell.

3. If the dough is ready, we can start unrolling it, besmear the sour cream on it, and put the onion and bacon pieces.

4. We're baking it in preheated oven for 25-30 minutes. After this if we want we can take some cheese on it, and we put it back to the oven, and wait untill the cheese melts. We take out, and it is done. Enjoy it!

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Norwegian cuisine

Norway is a country next to the sea so they eat a lot of fish, crayfish and other animals of the salted water. They also eat a lot of reindeer, moose and grouse. The popular fish are: salmon, trout, cod and halibut. They raise goats too. One of the traditional foods is the "brunost" which is a cheese made by goat milk.

I have never eat Norwegian dishes but I want to tryout it once. An easy and probably delicious dish is the "lefser". This is the pancake in Norway. Here's the recipe:

Ingredients:

2 L milk

25 dkg butter

25 dkg lard

2 kg flour

2 tbsp sour cream

2 yolks

Method:

Heat the milk, butter and lard and let it chill.
Mix it with the other ingredients.
Split the pie into pieces, roll out them to thin pancakes
Cook them on the both side as a Hungarian pancake.
Put them to a tea towel to keep them dry.

Serving:

Fold them half and serve with butter on the top of them.

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Polish cuisine

German, Russian and Austrian dishes are a great impact on the Polish cuisine. They use a lot of meat (especially pork), cabbage and spices, features onto the pasta and dumplings. Generally we can say that Polish cuisine is rich and hearty and the Poles give the way to the enjoyment of meals and the preparation of some dishes takes several days.The breakfast is not too extensive. At dinner, they usually begin to cold food. They are often consume tea at lunch and dinner.
One of my favourite polish food is the platzki. This food is same as Hungarian tócsni (roundel). It is more delicious with sour cream.

Ingredients / 4 doses:

4 potatoes (big potatoes required)

3 tablespoons flour

1 egg

Salt to taste

white pepper to taste

2 tbsp goose fat (butter can too)

Preparation:

1.  Grate the cleaned raw potatoes in a large hole grater.

2. Salt and pepper the grated potatoes, striking the eggs and thoroughly process with the flour. It really great if the consistency of it reminds on a thick pasta of pancake.

3. Add to the finished pasta into the heated fat with tablespoon, and flatten them thoroughly.

4. Bake it 3 minutens per side.