4 oz fat – butter, lard, margarine or any combination

3 oz sugar

1/2 teaspoon cinnamon

2 oz currants

1 beaten egg

2 tablespoons milk

 

Rub together flour, fat and cinnamon.

Add sugar and currants

Add beaten egg and enough milk to make a stiff paste

Roll out and cut into rounds

Grease griddle or any heavy pan and heat gently

Cook the cakes about 3 minutes each side until golden brown

Sprinkle with sugar and cool on rack

Dilute 200 ml of concentrated juice with water and season with sugar. Bring the juice to the boil and add the semolina while constantly stirring. Boil on low heat for about 10–15 minutes, until the semolina has expanded. The porridge must be rather liquid, like a soup, for making a mousse. Let it cool down and whisk into a fluffy foam with a mixer. Serve with cold milk and berries.
Source: https://estonianfood.eu/en/content/semolina-mousse

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.

How to make it:
1. Smear margarine evenly on both sides of the banana
2. Grill for as long as required, turning the banana so no part is burnt
3. Add the brown sugar to the hot water and stir, then the salt and sugar, and lastly the pandan leaves.
4. Serve the bananas with sauce and any other topping (such as chocolate, shredded cheese, etc) optional

https://sulawesi21.weebly.com/pisang-epe.html

Ingredients

https://youtu.be/aV_M3EvgOJY

Finding good fresh kvass for okroshka can be challenging outside of former-USSR. You may try russian or ukrainian shop, or, of course, you can prepare kvass yourself. But If you are not lucky with any of these, you can also replace kvass with mineral water, kefir diluted with boiled cold water or even light beer.
Check out this great web-site where you can find the step-by-step recipe:

1. You will need a 22 cm diameter round mold with a hole in the middle.Bring a kettle with 3 cups (tea) of water over medium heat – this will be used to make the syrup and bake the pudding in a bain-marie. 

2. In a medium saucepan, bring 1 cup (tea) of sugar to low heat.Stir with a spatula until the sugar has completely melted and forms a golden caramel. 

3. Measure out 1/2 cup (tea) of the boiling water and carefully pour over the caramel.Attention: the syrup will bubble.Then mix with the spatula, until it forms a smooth syrup. 

4. Transfer the syrup to the pan, pouring over the central cone.With a dish towel or thermal glove, hold and turn the pan to caramelize the side as well.Set aside and prepare the pudding mixture.

1. Preheat the oven to 200 ºC (medium temperature). 

2. In a small bowl, break 3 eggs, one egg at a time, and transfer to a blender. Beat eggs alone, just to mix. Add 1 can of condensed milk and 1 can of milk (use the can to measure) and beat until smooth. 

3. Place the caramel pan inside a baking dish (to bake in a bain-marie). Transfer the pudding dough to the pan. Place the pan with the pan in the oven, and only then drizzle with boiling water, until it covers half the pan of the pudding. Bake for about 1 hour – time may vary by model and type of oven. The pudding is ready when the surface is set, but with the inside still creamy – it finishes setting as it cools. 

4. Remove the pudding from the oven and let it warm before putting it in the fridge. Let it freeze for at least 3 hours before unmolding (if you prefer, prepare the pudding the day before). 

5. To unmold, pass the base of the mold over the flame of the burning stove, just to loosen the syrup. Cover with a plate with a high edge and turn in one go. Allow all the syrup to drain over the pudding and serve afterwards. 

Salt As needed

First of all peel the potatoes and cut them into small cubes
Then rinse and cube the zucchini.
Peel and thinly slice the onion. Cut the tomatoes in half.
*Frying and cooking Kafteji condiments
Heat a large frying pan and heat the cooking oil.
As soon as it is hot, put the potatoes to cook. Do not stir during cooking, they may stick together. After cooking, remove with a skimmer and place on paper towels. The book in a large dish.
Then put the zucchini and minced onion to cook in the same cooking oil.  Take them out with the skimmer and set aside on paper towels for a perfect kafteji dish.

Do the same with the half tomatoes and peppers. Return them halfway through cooking to cook on the other side. Take them out with the skimmer, drain well and set aside in the serving dish.
Finally, open the eggs one by one in a bowl, avoiding breaking the yolk and frying them like fried eggs, always in the previously used frying oil. Return them halfway through cooking to fry them on the other side.

10tbsp wheat flour

1200ml of water

10tbsp of Semolina

6tbsp honey

Olive oil

Salt

-Guide-

If we can meet somewhere in a student residence in Britain, I’m going to make sandwiches for tea. Let’s talk about how much differences between British food and yours, learn about more diverse countries and cultures through your favourite food. :)

A plate full of thick cut chips and milk tea, I find it’s very British things to do.