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Pitaroudia
Here is the recipe for Pitaroudia…a delicacy from the island of Rhodes

Ingredients:
1 can chick peas drained and mached.19 oz.
1 cup feta shredded
1 cup Friulano cheese shredded
1 egg
2 tbsp dry mint
3 fresh onions chopped
2 tbsp flour
salt and pepper
1/2 cup water and 1 tsp baking powder
Mix all the ingredients together and pan fry in hot vegetable oil a few minutes on each side.
Place on paper towel. Serve as meze!

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Porridge / Kateřina Kukačková, Czech Republic

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Porridge / Kateřina Kukačková, Czech Republic

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ingredients:

1 liter of milk

8-12 tablespoons of baby meal

¼ tablespoon of salt

1 tablespoon of butter

Food preparation:

1. First mix the baby meal with milk and salt and let it rest at least an hour in the fridge. Then mix again in a saucepan and slowly bring to a boil. Under constant and careful mixing boil gently for five minutes.

2. Remove, stir in butter and divide it into plates. Sprinkle with sugar and cocoa.

Yum!!

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Summer dinner with friends in your garden? Not much time to cook?Try this quick, appetizing idea. Take some small tomatoes, cut into two parts and drain carefully. Take some tinned tuna, 1 or 2 egg yolks (not the white), a handful of capers, some parsley,some bread crumb and a spoon of vi negar.Put all the ingradients into a food processor. Fill each tomatoes with the sauce and put one caper on the top.Cannot be easier!!!

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Dolmades,a traditional greek dish

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#1 Best Stuffed Grape Leaves - How to make Dolma - Dolmades Recipe - Sarma - Beef or Lamd

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How to make the best Stuffed Grape Leaves - Dolma - Dolmades Recipe List of ingredients: 1 can - Tomato sauce (15oz) 1 Tbsp - Salt 1 Tbsp - Pepper 1/4 tsp - Allspice 1/2 cup - Lemon juice 2 1/2 lbs - Ground beef 2 cups - Red onion

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İngredıents
3 medium heıght mature quince
6 coffee cup of sugar
100 gr cream

How To Make
Quinces well washed and peeled after cleaning,divided in half seeds removed.Quince, the center of each is poured into a cup of sugar and placed in water to cover.Cook on low heat for an hour or so.After cooling,the mixture is served with quinces on the source.

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LEAF ROLLS

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Leaf Rolls
Ingredıents:
300 gr ground beef(mixed sheep and beef)
1,5 water glass rice,
1 large onion,
salt,
black pepper,
parsley,
dill,
enough butter,
2 tomato or tomato paste(1 tablespoon),
fresh or brine grape leaves,
Preperation:
Onion,tomato(peeled)or(tomato paste),dill,parsley ın small pieces.İnto the ground beef,rice,salt,black pepper and 1/2 tea glass oil is put,mixed.The mixture was wrapped ın grape leaves(thın and small).The saucepan placed under leafs rolls ıs spent water and butter ıs put,cook over medıum heat for.Under garlıc yoghurt,deep frıed sauce(tomato paste,red pepper)ıs poured and ıs served hot.

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Mtsvadi – THE DISH OF KINGS
i ngredients:

2 kg of pork/mutton/veal
4-5 onions
600-700 ml of freshly squeezed, natural pomegranate juice
2 tbsp of oil
Salt and pepper

In some cases dried spices (Khmeli suneli) or coriander seeds are added also

Step-by-Step:

Cut the meat into medium-sized pieces and slice onions into rings. Put the two in a pot, mix and sprinkle with dried spices, pepper, finely pounded coriander seeds and salt. Pour on pomegranate juice, two spoonfuls of oil and mix again. Take a large plate, flip it and cover the spiced-up meat. Make sure to put something heavy on the overturned plate to ensure that it presses down hard and the meat remains completely submerged in pomegranate juice.
Ideally the meat should remain that way in the fridge for 2 days, but if you are in a rush, one day is enough.
Skewer the meat and roast it on hot coals.
Remember: As the fat drips off the meat (especially with pork) it will often cause the hot coals to flame up. Watch carefully and make sure to prevent the flames from burning the meat. Remove the skewer for a few seconds if the flames are large.
Tip: Use a stick to push the coals around to put out the flame. Make sure the coals are evenly dispersed. The trick is to have all the glowing coals burning (not flaming) consistently. This method of slow-cooking the meat over an open fire not only makes the meat tender but it also will add tremendous flavor.

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Recipe of Ukrainian borshch.
You’ll need such ingredients:

1) For the broth:

- 3 liters of water

- 1 kilo of beef and bone

- 1 onion

- 1 carrot

- salt - half of tablespoon

- 10 black peppers

2) For the borshch:

- 2 bay leaves

- 1 glass of beans (soaked in water for 2-3 hours)

- 1 onion

- 1 carrot

- 1 beet

- 1 tablespoon of tomato paste

- 2 tomatoes

- 50 grams of vegetable oil

- 4 potatoes

- 1 cabbage

- sugar – half of tablespoon

- 1 tablespoon of salt

- 3 cloves of garlic

- a bunch of parsley

Preparation

Pour water into the saucepan. Add beef, carrots, onion and black peppers. Wait until the water starts boiling and then leave the broth to simmer. While our broth is simmering, let’s prepare vegetables.

First, peel potatoes, carrot, onion and beet. Wash the vegetables. Cut potatoes into small cubes, grate carrot, grate beet and chop onion. Then shred cabbage into thin pieces.

In 45 minutes take carrots and onion out of the saucepan. Add bay leaves, salt and beans into the boiling broth, let them simmer for 20 minutes. Heat the frying pan, pour oil, then add grated beet and let it stew for 2 minutes, then add tomato paste and leave it for about 1 minute. After that, add this “beet mixture” into the saucepan.

Now it’s high time to add potatoes to the broth and to prepare tomatoes. Boil some water in a small saucepan, then put tomatoes into the boiling and leave them for a while. Then take tomatoes out and put them into the cold water. Cut vegetables on the top, now we can easily peel them. Cut tomatoes into small pieces.

And now heat the frying pan, add some oil. When the oil is heated, add chopped onion and fry it to the golden color, then add grated carrot and tomatoes. Stew the vegetables for 1 minute.

Put cabbage into the saucepan, add stewed vegetables and sugar. Now press the garlic and add it into the borshch. Chop parsley and throw it into the saucepan, stir well. Our dish will be ready in 2 minutes.

ENJOY YOUR MEAL!!!!!

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Rice salad recipe

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"Pallotte cac' e ov'" typical Abruzzo's recipe (Italy)
Mix 200 grams grated parmesan and 200 grams grated pecorino and the same quantity of bread (only crumb). Add eggs (3 or 4). Create balls and fry them. Then prepare a tomato sauce with me garlic and some pepper. When ready, put balls in the sauce and eat immediately! Mmmmhhhhh

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"Pallotte cac' e ov" typical recipe from Abruzzo Italy
For four people. Mix 200 grams grated pecorino, 200 grams parmesan and the same quantity of bread

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SPREAD OF AVOCADO

Ingredients:
for 4 peopel
- 1 avocado
- 1 onion
- a princh of salt

We peel the avocado and mash it in a plate. Then we add the onion and mix it. Add salt and you can eat with fresh baguette.
Enjoy your meal!

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VEGETABLE DOLMA

INGREDIENTS, FILLING: SERVES 6

• 1½ lbs. ground lamb or ground round or ¾ lb. each lamb and lean ground top round
• ½ cup rice or bulgur, or a combination
• ¼ cup green bell pepper, chopped fine
• ¼ cup armenian parsley,chopped
• 8 oz crushed tomatoes or tomato sauce
• Cayenne pepper to taste
• ¼ cup lemon juice
• 1 teaspoon basil
• 1 teaspoon black pepper or to taste
• 1 teaspoon salt or to taste
• 1 medium yellow onion,chopped
• 1 cup water, enough to cover the vegetables.

DIRECTIONS:

1.  A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are eggplant, zucchini squash (large), tomatoes,
     potatoes and onions.

2.  Scoop out the vegetables leaving an opening for the filling of about 1½ - 2 inches in diameter and about 2 - 3 inches deep. Fill the scooped out
     vegetables with the filling mixture and place upright in a large covered casserole.
3.  Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350℉ oven for about 1 - 1½ hours.

4.  Try this dish served with a dollop of mahdzoon (yogurt) over the filled vegetables.

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Ingredients:

12  spaghetti

2 ripe avocados, halved, seeded and peeled

1/2 cup fresh basil leaves

2 cloves garlic

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil

1 cup cherry tomatoes, halved

1/2 cup canned corn kernels, drained and rinsed

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the boil slowly, add olive oil in a slow stream until emulsified; set aside.

In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.

Enjoy your meal! :)

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Fish Borsch prepared with Danube water

This is the authentic borsch, the fishermen are preparing in the Danube Delta. It is said that the Danube water gives a special taste to this specific sour fish soup. Secret: this soup is best when combining several species of fish.
Ingredients
1 / 2 kg small fish (catfish, carp, sturgeon or pike)
1 large onion
1 celery
3 bell peppers
2 carrots
1 parsley root
2 tablespoons parsley or 3-4 ripe tomatoes
1 bunch parsley
1 bunch lovage
100 ml vinegar
salt
pepper

Preparation

Clean and wash small fish and put it to boil in a pot with 4 liters of water and a teaspoon of salt.

After 40 minutes, strain the water boiled fish and put it to boil again with vegetables washed and chopped fine.

When vegetables are almost cooked add in pot large fish that you have cut into medium pieces allow soup to boil over low heat 40 minutes to cook not to risk too much and fish composition to crushing.

While it boils, pour some vinegar little by little. Before the soup is ready, add broth and tomatoes, parsley and add salt and pepper to taste.

One can eat with polenta, garlic sauce and parsley on top.

Enjoy your meal.

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Traditional pork and beef stuffed cabbage sauerkraut

Ingredients for meat stuffed with sour cabbage

- 400 grams of minced pork

- 300 grams of minced beef

- 2 onions

- 2 handfuls of rice

- 3 tablespoons tomato broth

- 1 bunch dill

- 1.5 kg sauerkraut- ground pepper

- 6-7 peppercorns

- 2 bay leaves

- Dried thyme-200 Grams of smoked bacon ( or any kind of smoked meat )

Method meat stuffed with sour cabbage:

Clean the onions and chop them finely, then put in a little oil to cook at low heat in a covered pot until it becomes glassy. Add rice held prior few minutes in cold water and 1 tablespoon broth. (Rice put about 2/3 cup). Allow to simmer 2 minutes, stirring constantly. Add a spoonful of broth and let heat 2 minutes. In a bowl or large bowl put the meat with onion and rice broth tempered earlier, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If cabbage is salted, not put salt and if it is too salty, leave it in hot water at least an hour before being used.Once you have prepared the meat, peel the leaves of cabbage spine, cut ribs thicker, place the sheet of cabbage palms, take the meat with a spoon and run sheet cabbage around meat, taking care to cover the cabbage heads sărmăluţei, not to flesh out. Cabbage thus prepared are put in a saucepan large enough, side by side in the circular shape. On the bottom of the pan put a tablespoon of oil previously 2-3 whole cabbage leaves and a 1 cm layer of finely chopped cabbage. After you finish a layer made of cabbage, put a spoonful of broth over them diluted in a cup of water and a few pieces of smoked meat. Among shred cabbage and 2 bay leaves dry. Then continue with another layer of cabbage, and cabbage Smoked and again until you're done. Above the last layer of cabbage place a 1 cm layer of cabbage chopped and scattered yet a spoonful of broth. Fill with water until it exceeds a few cm stuffed cabbage. Cover the saucepan and boil over medium heat about 40 minutes.Check occasionally to not fall too much water and supplemented as needed. After that gives heat to low and let themselves be ready until at least another hour. Basically you need to remove a Cabbage rolls on a plate and a taste sprouts should be thoroughly cooked . If you want , you can cook them in the oven , but it will take some time , at least 2-3 hours. But will be tastier .

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When is very hot eat a fresh dish: slices of mozzarella cheese, slices of tomatoes, olive oil and basil.  If you like ,add some olives.

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Here it is very hot in summer, so it is better to be well hydrated.
Spanish Sangria.

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Vince Coughlin gives a quick tutorial on how to make Sangria. Ingredients 2 oranges 2 lemons 1 cup of fresh mint leaves 1 cup fresh strawberries 3/4 cup Brandy 2 bottles dry Red Wine 1 1/2 cups orange juice Ice Equipment Serving Bowl/Jug Method 1.Refrigerate all the liquids overnight.

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Bresaola , rocket and parmesan cheese slices ( Adele Di Martino from Italy) 

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Bresaola , rocket and parmesan cheese slices ( Adele Di Martino from Italy) 

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10 slices of bresaola ( 10 gr)

- olive oil

-cheese parmesan

-rocket

Arrange the slices of bresaola on a platter and garnish with rocket and parmesan cheese slices , finely chopped , finally season with olive oil  ,

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Pancakes (E. Rebanová the Czech republic)

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Pancakes (E. Rebanová the Czech republic)

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Ingredients:
100 g flour
1 egg
250 ml milk
salt
oil
sugar
jam or chocolate
ice cream

Instruction: Put milk, flour, an egg and salt into the bowl. Mix them with a fork. Pour a bit of oil or butter into the saucepan.
Fry it on both sides. Finished pancakes spread with jam or chocolate. Cover it with sugar or put on top vanilla ice-cream.

Enjoy your meal! :)

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Inna Kryvokhyzha
We call this a summer soup because it’s served cold. It’s very refreshing to have chilled soup on a hot summer day.
Ingredients for Okroshka:

8 cups cold water

⅓ cup sour cream

3½ Tbsp Vinegar divided

2½ tsp Salt

3 Tbsp chopped dill (fresh or frozen)

½ cup green onion, finely chopped

½ lb good ham, diced (we used black forest ham)

3-4 medium cooked potatoes, peeled and diced

3 hard-boiled eggs, diced

3-4 cucumbers, diced Instructions

While potatoes are cooking, boil 3 eggs and cool them in ice water.

Next, dice 3 eggs, 3-4 cucumbers, ½ lb of ham. Also chop 3 Tbsp of dill and ½ cup of green onions. Place everything in a large pot.

In a separate large bowl, whisk together 8 cups of cold water, ⅓ cup of sour cream, 2½ Tbsp of vinegar, 2½ tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.

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Manuela Teixeira
As I'm a bit of a sweet tooth, here goes a well known Portuguese Recipe that is always present in every Portuguese Christmas dinner table. But we eat it during the whole year.
Enjoy the video and I hope you find it as tasty as I do!!!!!

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12 days of a Portuguese Christmas collection of recipes: Portuguese Arroz Doce - find recipe details on Tia Maria's Blog and in Taste Portugal 101 Easy Portuguese Recipes cookbook http://portuguesediner.com/tiamaria/sweet-rice-pudding-favorite-christmas-dessert/ Ingredients: 3 cups whole milk (scalding) 3 egg yolks 1 cup rice (preferably Carolina short grain) 2 cups water 1/2

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Turkish Baklava
INGREDIENTS
1 (16 ounce) Package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Ingredients

½ a large cucumber, unpeeled

1½ cups plain full-fat Greek yogurt

1 or 2 garlic cloves, finely minced

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

½ teaspoon salt

1 Tablespoon minced fresh dill

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

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RECIPE Apple cake,
(Dry dough)
-1 Cup white flour;
-1 Cup sugar;
-1 Cup semolina;
-1 Baking powder;
-1 Pinch of salt !!!!!!!!!!!!!!!!!!!!!!!!
* Measured with the same cup (I used 500 ml cup to dry out three sheets of dough).
-1 Package UNIFICATION margarine (which is divided into 3 for 3 sheets dry);
-Sugar liking of apple sprinkled layers;
- 2 kg of sweet-tart apples, peeled and sliced ​​into thin slices;
-esenta rum, etc ... liking;
-scortisoara for a special taste;
-tava large baking.
Method of preparation:
1.Se mix flour, semolina, sugar, baking powder and salt;
2.In greased with margarine and it is applied to paper (and over a little greased with margarine) sits first cup of compotitia of: flour, semolina, zahar.Se leveled as such as a dry sheet.
3.Peste this sheet place a layer of sliced ​​apples, sugar and cinnamon essence spray, then distributes small slices of margarine.
2 Put a cup 4.Se mixing apples and so on until finished.
Over the last layer of apples can add crushed walnuts and other fruits delicious (I added sliced ​​strawberries).
* Place tray in oven heated to 180-200 degrees and let the baking about 45 minutes (depending on how many apples and place in oven bake what kind).
*GOOD APPETITE!

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Maria Grazia Licandro
This is my video recipe for you: Browse rich!!!

https://www.youtube.com/watch?v=F4G0nsqCs1s

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KÖFTE-Stuffed Meatballs

700 grams minced meat

salt

300 grams fine bulgur (cracked wheat)

pepper

1 egg 50 grams crushed walnuts

1 teaspoon cummin

20 grams pine nuts

1 teaspoon cayenne pepper

20 grams currants

1 bunch parsle

3 onions

20 grams margarine

220 grams vegetable oil

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ingredients:

1 kilogram minced meat (beef neck, without departing fat. If you have meat too weak, it will add some beef tallow or lack thereof even sheep as 100 to 150 grams each weighing kilogram of meat)
8 grams of finely crushed fresh pepper
12 grams of dried thyme as finely crushed fresh
4 grams of finely crushed allspice
2 grams of finely crushed coriander
2 grams of finely crushed cumin
1 gram of anis stellate (star anise) finely crushed
8 grams of sodium bicarbonate
1 teaspoon lemon juice
1 tablespoon oil
1 clove garlic flavor good and not the swift
500 ml of juice of bones

Preparation:

Boil the broth from the bones of a cow bone, minus the well, 500 grams of bones at every kilogram of meat.
Knead the meat in a dish as one hour, adding baking soda to top that off with lemon juice. Half of the bone broth and other spices, garlic out, was added slowly and little by little uniform.
The mixture gives cover and glacier one day and one night after they remove, leave a few hours to longer bothering revived and once the price of half an hour with the remaining bone broth revived.
Make a garlic sauce with warm water from a head for each kilogram of meat, which pulled leave half an hour. Squeeze the garlic sauce of garlic in a cheesecloth, add garlic juice and longer knead the mixture once a quarter clock rate. It gives back to the glacier overnight.
Price for three hours before being fried and served mititei, remove the mixture from the glacier, to heat and liquefy; three hours or was revived when the mixture is formed by a thumb mititei as long as two fingers thick, brush with oil on all sides and ends and let stand one hour left to dry.
Fry on hot embers of wood or coal, anointing themselves occasionally with sauce, so as to catch a ruddy crust around. Our Gratargii back every wee only three times before it is fried. Fried mititei will drop a bit, hence their name, or the small. Do not allow to penetrate, not dry juice containing flavor spices. If the fire is too small fry, mititei fall too hard, dry, LAPADAT all the juice flavor and become dry.
Serve with fresh bread rolls or slices of loaf with spicy mustard or Dijon Mutard and flavored with salt preference and ciuşcă (chilli). Just so you get only sausages and relish what they say to us just as they are. I know many of the so-called gastronomes by eateries and pubs especially through slums, where the spirit of ignorance or false economy multiplied dough sausages with other varieties of pork, horse or sheep. Besides that decrease less than those of the fried beef, not far from the taste and flavor of tiny true. A big mistake is to avarice and spices, especially Usturoiu and piperu. Especially garlic is the dominant flavor so typical of tiny.

Preparation time: 2 hours (plus many more cool)

Cooking time: 40 minutes

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This is a fresh summer dish typical of central Italy. No cooker, no oven, only fresh taste

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Italian Culture & Listening and Comprehension-   "Panzanella Romana e Toscana"

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www.facebook.com/italaustin ITAL is created by Sergio Carvajal-Leoni & Romina Olson This is an "open education" video tool, do with it as you please. Make sure to use the CC option for subtitles, and download script at www.italchannel.tv

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Enjoy traditional Lithuanian Summer soup :-)

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Lithuanian cold beetroot soup, the Šaltibarščiai

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A big thanks to Paulius for cooking with me ;) Note: The kefyr might be difficult to find in some countries, that is why we said buttermilk instead of kefyr.

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Greek salad  -a full meal-
Ingredients
4 large vine tomato, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion, thinly sliced
16 Kalamata olive
1 green pepper
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil
Method
Place all of the ingredients in a large bowl, lightly season, then serve with crusty bread to mop up all of those beautiful juices.

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I love cakes however after some time I don't know if it's better to stop to eat or to weigh your weigh :)

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I have chosen a traditional dish very tasty and apropriate for summer days: Eggplant Salad.

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Eggplant Salad - A Traditional romanian appetizer recipe

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A traditional Romanian appetizer, the eggplant salad is an easy to make and healthy appetizer.

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Learn how to make 'Gnocchi alla Romana', a typical recipe of my region but  very famous all over the country in several versions. Enyoy !

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Jamie & Gennaro 's Lemon & Basil Fettuccine | Food Tube Live

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How To Make Gnocchi | Gennaro Contaldo | Jamie’s Comfort Food

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Gennaro's back with love and passions Food Tubers! Showing you how to make gnocchi in a beautifully thick squash sauce infused with chilli and rosemary - the perfect teatime recipe. This tasty offering is one of 100 new recipes from Jamie's new Comfort Food book.

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I live in Gragnano, not far from Naples, so I want to recommend you this simple recipe for a homemade Neapolitan Pizza: buon appetito!