Feijoada:

1 lb Pork chops, in cubes lb Black Beans1 lb Smoked sausage1 lb bacononiongarlic

A day before cooking:Cut the pork chop in cubes and season with salt only. Keep them in the fridge, separately. Put the beans in a large saucepan and cover with cold water by 2-inches. Let it soak overnight.

In the day of serving:Place the drained black beans in a large pan and add water (or beef broth) to cover by 3 inches. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are slightly tender, 2 to 2-1/2 hours (you can use a pressure pan and reduce that time to one hour). Add additional water as needed to keep the beans covered.

While the black beans are cooking, prepare the meats. In a large frying pan‚ sautee onion and garlic using either vegetable or olive oil. Add bacon cut in small strips for two or three minutes. Toss in cubed pork and beef. Sautee until meats are well done.

Once the black beans are almost cooked, check to make sure there is plenty of cooking liquid in the pot. It should be rather soupy at this point. Cut the smoked sausage into rounds and add them and all the other cooked meats to the pot. Then add all of the seasonings to the pot, including salt, pepper, bay leaves to taste. Simmer for another 30 minutes, or until the beans are very tender.

*If you think it will be too expensive, the Feijoada can be prepared just with smoked sausage and bacon, without the pork chops.

Shopska salad is a traditional Bulgarian cold salad popular throughout the Balkans.

It is made from tomatoes, cucumbers, onion, raw or roasted peppers (preferably

roasted), and Bulgarian feta cheese. In every restaurant in Bulgaria the first thing you

will notice on the salad menu is Shopska salad which is Bulgaria’s most famous salad. It

is named after the Shoppi, or natives of Sofia (the capital of Bulgaria).

RECIPE (10 servings):

ITEM GRAMSTomatoes 460gCucumbers 380gPeppers 260gGreen onions 100gFeta cheese 250gSunflower oil 80gChopped parsley 20gWine vinegar 40gDirections:

1) Cut the tomatoes, cucumbers and peppers in small pieces, cubes if possible. Mix well with the parsley, onion, salt, vinegar and oil.

2) Serve with white cheese (feta) grated on top (or mix with crumbled feta cheese).

POUTINE:

Ingredients:

• 4 large potatoes, peeled• 1 teaspoon salt• Oil for frying• 1 cup cheese curds• 1 1/3 cups beef gravy, heated

Preparation:

Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.

Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.

Add 1/4 cup of the cheese curds and 1/3 cup of the hot beef gravy on each serving of fries. Serve hot.

This poutine recipe makes 4 servings.

Ma Pa Tofu

Ingredients:• 4 ounces ground pork• 2 tablespoon dry sherry• 1 teaspoon cornstarch• ½ tablespoon fermented black beans, rinsed and mashed• ½ tablespoon chilli paste with garlic• 1 teaspoon cayenne pepper• 2 tablespoon soy sauce• 3 garlic cloves, crushed• ½ teaspoon minced fresh ginger• 1 (14 ounces) package tofu, drained and cut into cubes• 1 cup frozen green peas• ½ cup chicken broth• 1 tablespoon cornstarch, mixed with equal parts water• ½ cup chicken broth• 1 tablespoon cornstarch, mixed with equal parts water

Method:• In a small bowl, combine ground park, sherry and 1 teaspoon cornstarch; set aside• In a separate small bowl, combine black beans, chilli paste, cayenne pepper, soy

sauce, garlic and ginger, set aside• Heat a large skillet over medium heat. If pork is lean, add 1 tablespoon oil. Cook

pork until evenly browned. Stir in black bean mixture, tofu, and peas. Pour in chicken broth, and bring to a boil. Stir in dissolved cornstarch, and cook starch until thickened. Serve the dish with steamed rice.

.

RED RED STEW:

Ingredients:

1. Peas-1.00 LB,

2. Oil/red palm-8.00 FO,

3. Onions/yellow- 1.00 EA,

4. Tomatoes/2 layer/fresh -1.00 EA,

5. Maggi seasoning -2.00 FO,

6. Pepper/cayenne-1.00 TS,

7. Pepper/black-0.33 TB

8. Salt/bulk/lb -1.00 TS,

9. Plantains-1.00 LB,

10. Oil-6.00 FO

Method:

1. Cover black eye peas with water and bring to a boil.

2. Reduce heat and simmer until peas are tender, 40 minutes to an hour.

3. When cooked, the peas hould be moist. Do not leave them to soak once they are cooked.While peas are cooking heat oil and sautee sliced onions unti lslightly browned.

4. Then add the tomatoesStir the onion tomato mixture into the black eyed peas

5. Add Maggi seasoning and simmer for 10 minutes Add seasoning to tasteTry plantains in oil.Serve stew side by side with plantains on a plate.

CHUCULA

Ingredients:

3 ripe sweet plantains, peeled and chopped in thirds2 cups water1/2 tbps ground cinammon5 whole cloves2 cups milk2 tbps brown sugar1 tsp vanilla extract1 tbps unsalted butter

Preparation:

In a pot, cook the sweet plantains in the water with the cinammon and the whole cloves until the plantains are soft, about 10 minutes. Drain the plantains and reserve about 1 cup of the water, making sure the cloves are removed. In a blender, blend the plaintains with 3/4 cup of water, milk, sugar and vanilla extract, until a smooth, pudding-like consistency is achieved. If it is too thick, add the remainder of the water. If you like it as a smoothie, add two more cups of milk and blend.Pour the mixture back in the pot, add the butter and cook it for about 5-7 minutes in medium heat.Serve warm with crumbled queso blanco, or with whipped cream and ground cinammon instead.

ATOL DE ELOTE

4 to 6 servings

Ingredients:

• White corn on the cob -- 6 to 7 ears

• Water -- 4 cups

• Sugar -- 1/3 cup, or to taste

• Salt -- 1/2 teaspoon

• Cornstarch (optional) -- 3 to 4 teaspoons

• Ground cinnamon -- for garnishing

Method

1. Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2

cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the

corn in a blender along with 2 cups of the water and puree well.

2. Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir

in the remaining corn kernels, 1/3 cup sugar and salt.

3. Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for

5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency,

mix the cornstarch with a little cold water and whisk into the simmering liquid until it is

just thick enough to coat a spoon.

4. Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot

with a spoon to scoop up the corn kernels.

Notes

• Because the corn used in Central America is starchier, you may have to add the suggested

cornstarch to achieve the lightly thickened consistency

VICTORIA SPONGE CAKE:

Ingredients:

1. 4oz (110g) butter (must be at room temperature)

2. 4oz (110g) caster sugar

3. 2 large eggs (free range preferably)

4. 4oz (110g) self-raising flour

Method:

1. Preheat oven to 200 C. Grease a 20cm springform pan.

2. Sift the flour and baking powder into a medium bowl.

3. Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time mixing thoroughly with each addition.

4. Fold in the flour mixture and then add the milk and vanilla stirring until the batter is smooth.

5. Pour the batter into the prepared pan .Bake about 25 minutes or until a skewer inserted in the center comes out clean.

6. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely

APFEL KUCHEN or SCHWETCHE KUCHEN (Apple or Plum Coffee-Cake)Basic Coffeecake dough:

2 eggs, well beaten¼ C. milk1 pkg. (or 1 Tb.) dry yeast¼ C. warm water½ C. softened butter¼ C. sugar½ tsp. Salt1 tsp. Grated lemon peel2 C. flour, more if needed1. Pour lukewarm water, yeast, and sugar in mixing bowl.2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.3. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.4. Knead very lightly.5. Let rise for about 1 hour; punch down and let rest for 10 minutes.6. Spread dough in 9-inch cake or pie pan, pushing it up on the sides as for a pie crust.

TOPPING for APFEL KUCHEN(Apple cake)2 medium sized apples1/3 C. sugar (white or brown)2 tsp. Cinnamon2 TB. melted butter

Peel and core apples, then cut into ¼ inch slices. Arrange in overlapping circles (or in random fashion if in a hurry)on top of dough. Sprinkle with cinnamon and sugar.Bake at 350 degrees for 35 or 40 minutes.

RAJMA(kidney beans) CurryIngredients:

500 gms Kidney Beans (Rajma)

4 medium sized Onion (Pyaj)

2 large Tomato (Tamatar)

3 Green chilli (Hari mirch)

2 tblsp Ginger-garlic (Adrak-Lasun) Paste

1 tsp Garam masala Powder

1½ tsp Coriander (Dhania) Powder

2 ½ tsp Salt (Namak)

1.5 red chillie powder

½ tsp baking powder

How to make simple rajma curry:

• Soak the rajma overnight.

• Add 1 ½ tsp salt and baking powder , Boil in a pressure cooker till tender .

• Heat oil in a pan and add the chopped onions and ginger garlic paste.

• Cook till brown.

• Add the tomatoes, coriander powder, 1tsp salt and red chilli powder ¼ cup of water and saute well.

• Add the rajma without draining the water from it and cook on a low flame for about 15 minutes.

• Add the garam masala powder and green chilies and cook further for another 15 minutes or till the

gravy thickens.

• Garnish with coriander leaves.

• Serve hot with steamed rice.

Tah-Cheen

Ingredients: (4 servings)1. Chicken, 1 kg

2. Basmati or Long Grain Rice, 500 grams

3. Yogurt, 500 grams

4. Saffron, 1 spoon

5. 2 onions

6. 3 eggs (yolks only)

7. Cooking oil

8. Salt

9. Black pepper

Directions:1. Start by washing rice and soaking it in warm water (with added salt) for 2 hours. Then

filter out the water.

2. Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chickenand and fry in onions until color changes. Add some water and bring to boil. Turn heatdown and let boil slowly until cooked, adding more water if needed. Remove the bones.

3. While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt pepper and egg-yolks to the yogurt and mix very well.

4. Pour a few glasses of water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice. It should still be too hard for eating). Again filter out the water.

5. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.

6. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 5 minutes over medium heat.

7. Place the pot in an oven (preheated to 250F) and cook for 1.5 to 2 hours. Note thatthe longer Tah-Chin is cooked, the thicker the Tah-Dig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes.

8. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

Mocca Bollar

Ingredients:• Oats/rolled 1.25 CP,• Sugar/beet/granulated 0.50 CP,• Butter/solid/unsalted 0.25 lb• Cocoa/powder/baking 3.00 tablespoon• Extract/vanilla 1.00 tablespoon• Cof/Sanka decaf packets 1.00 PK• Coconut/flaked or shredded lb/cup 5.00 OZ

Method:

• Mix everything together except coconut• Make small balls, roll them in coconut and let them cool to harden.

Risotto allo ZafferanoIngredients:

• 2 cups (500 g) short grained rice, for example Carnaroli or Arborio• ½ cup (100 g) unsalted butter• 1 quart (1 liter) simmering beef broth• ¾ small onion• 3 cups freshly grated parmesan• 1 glass of white wine• ½ teaspoon saffron threads

Method:• Saute the onion in half the butter until it begins to turn golden.• Add the rice and let it toast 3 or 4 minutes, mixing continuously.• Then add the white wine and cook for 3 minutes with low fire till the wine is

evaporated. Begin adding broth, a ladle at a time, stirring gently all the while.• After adding half of the broth, melt the saffron threads into a spoon of broth and

add them.• Then go on adding the rest of the broth (always stirring). When the rice has

almost reached the al dente stage, stir in the parmesan and the rest of the butter. • Stir and keep cooking for a couple of minutes.

BAWIRSAQ

(Fried Doughnuts) Recipe origin: Kazakhstan (Qazaqstan)Ingredients

• 4 cups flour• 2 Tablespoons yeast• ½ cup water• ½ cup milk• 2 eggs• 2 Tablespoons butter or margarine• 1½ Tablespoons sugar• 2 cups vegetable oil• ½ teaspoon salt

Procedure1. Combine all ingredients into a large mixing bowl to form dough.2. Knead the dough on a floured surface, and then return to mixing bowl.3. Cover with a towel and let sit for 30 minutes. Heat oil in deep skillet over high heat.4. Pull off Tablespoon-size pieces of the dough and roll into a ball.5. Press down slightly, then drop carefully into oil and fry until golden brown.6. Drain on paper towels.7. Optional: sprinkle with sugar.

Kuwait Biryani

For the rice:2½ cups basmati rice or 400 g, washed 3½ cups water or 875 ml2 cubes MAGGI® Seasoning for White RiceFor the chicken:3 tablespoons ghee1 medium onion or 125 g, sliced2 cloves garlic, crushed1 teaspoon grated ginger500 g skinned chicken breast fillet 2 cubes MAGGI® Chicken Bouillon2 medium tomatoes or 300 g, peeled and pureed½ cup yoghurt or 125 ml1 teaspoon lemon juice2 tablespoons tomato paste1½ tablespoons ground garam massala½ teaspoon ground turmeric2 tablespoons coriander leaves, chopped2 tablespoons fresh mint, choppedPinch of saffron filaments, soaked in ¼ cup or 60 ml water

Preparation

Place rice, water and MAGGI® Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.

Add MAGGI® Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

cooking tips : Sprinkle some rose water over the rice while cooking.Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Buffalo StewIngredients:1. Buffalo/top round- 2 lb2. Turnips/fresh - 2lb3. Onions/yellow/fresh – 2lbMethod:1. Add water to a large pot. Bring to boil, then add meat.2. Dice turnips and onions.3. Add veggies to pot.4. Cover. Boil until done.

Aaloo ka Bhurta (Potato Bhurta) with Chappati flatbread - Vegetarian

Ingredients:

4-5 large onions (about 1 lb) finely chopped, Potatoes (2 lb), ginger, garlic, 2 jalapenos, garam masala powder, turmeric powder, coriander powder, cumen powder, red chilli powder, black pepper powder, salt, cilantro, chappati flatbread

Method:

Take the potatoes, boil, peel, and crush them enough that there should be some small pieces left (i.e. crush them, NOT mash).

Take the finely chopped onions and fry in oil till they become translucent, i.e. they start turning brown (become very light brown).

Put fresh finely chopped ginger (1.5 table spoons) and fresh finely chopped garlic (1 table spoon) in the pan, and fry for 2 minutes with continuous stirring.

Add 2 finely chopped jalapenos, and fry for 2 minutes with continuous stirring.

Now add the following:

1 + ¼ teaspoon garam masala powder

1/3 teaspoon turmeric powder

half teaspoon coriander powder

half teaspoon cumen powder

half teaspoon red chilli powder

half teaspoon black pepper powder

2/3 teaspoon salt

Stir and fry till the mixture becomes homogenous. If needed, add a little bit of water so it doesn’t burn.

Now add the crushed potatoes and mix them thoroughly

Add quarter cup of water and stir it again, mix till homogeneity.

Put on the lid and let it cook for 15-20 minutes on low heat.

Now again add quarter cup of water again and mix again.

Put on the lid and let it cook for 15-20 minutes on low heat, till oil separates. The final dish should not be dry but should not be very liquid either, somewhere in the middle. It should be eatable with a spoon, but not liquid.

Garnish by sprinkling with finely cut cilantro and ginger.

Serve with naan or chappati flatbread.

Maqloobeh

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb. The following is made with chicken.

Ingredients• 4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs) • 1 onion • 2 teaspoons baharat (mixed savoury spice) or curry powder • 2 teaspoons salt (or to taste) • 8 tablespoons vegetable oil • 7 cups water • 2 cups cauliflower • 4 cups medium-grain uncooked rice • 1/2 cup cooked canned whole chickpeas • 1/4 teaspoon cardamom powder • 1/4 teaspoon black pepper • 1 pinch cinnamon (optional) • natural plain yogurt (200g small pot per person)

Directions:1. Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not

necessary).

2. Rinse rice until water is clear and then leave to drain in colander.

3. Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.

4. Add chicken and brown.

5. Add 8 cups water and mix.

6. Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.

7. Cook for one hour.

8. While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.

9. Fry until golden (well-cooked) but not burnt.

10. Put aside.

11. When chicken is ready, sieve stock into bowl and remove the chicken pieces.

12. Coat with pinches of salt and mixed spices.

13. Brown under grill.

14. Get a medium sized pot.

15. (I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do

the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.

16. Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).

17. Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.

18. Add chickpeas in the same way.

19. Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.

20. Add rice and spread evenly.

21. Carefully and slowly pour the chicken stock on top to cover rice.

22. Cook on stove-top until rice is cooked.

23. Quickly flip the saucepan upside down onto a large serving tray (preferably round).

24. Rub and cool down top of pot with a wet cloth.

25. Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).

26. Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.

27. Eat with small bowls of yoghurt.

POTATO CROQUETTES:

Ingredients:

1. Potatoes

2. baking/90 ct ea 1.50 LB,

3. Water 5.00 CP,

4. Onions/yellow 1.00 EA,

5. Mushrooms/med/fresh 0.25 LB

6. Water/tap 1.00 TB,

7. Salt/bulk/lb 1.00 TB,

8. Pepper/black/ground 1.00 TB,

9. Matzoh 1.00 EA,

10. Oil/canola/nutra clear/gal 1.00 TS

Method:

1. Boil the potatoes in their jackets until soft.

2. Remove the skins and put potatoes through a ricer.

3. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt.

4. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls

5. Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes.

6. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.

7. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes.

Saudi champagne recipe

• 1 part Pierre water to 2 parts Sparkling Apple Juice.• 6 – 8 sprigs of fresh mint• 8 – 10 apple slices sliced very thin but with the skin still on; no need to peel.• 3-4 lemon slices also sliced thin

Mix it all together in a lovely crystal pitcher and serve immediately.

Swedish Tea Ring

Ingredients

• 1 tablespoon active dry yeast• 1/4 cup warm water (110 degrees F/45 degrees C)• 1 lemon, juiced and zested• 1 cup milk• 1/2 cup margarine, softened• 1 teaspoon salt• 1/2 cup white sugar• 2 eggs, beaten• 4 1/2 cups all-purpose flour• 2 teaspoons ground cinnamon• 1/4 cup white sugar• 3/4 cup chopped pecans• 1/4 teaspoon vanilla extract• 1 cup confectioners' sugar

Directions:

1. In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.

2. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.

3. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches. In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.

4. Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with a damp towel and let rise in a warm place until nearly doubled in volume, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees F).

5. Bake the tea ring at 375 degrees F (190 degrees C) for 25 to 30 minutes or until golden. Remove the ring from the oven, place on a rack to cool.

6. Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Bananas in Coconut Cream

Ingredients

6 bananas12fl oz/375ml/ 2 cups coconut milk2tbs/30 ml granulated sugar0.5 tsp/2.5ml salt

Peel the bananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved. Add the banana pieces and cook gently for 5 minutes. Divide the mixturee into 6-8 small bowls and serve warm.

Here is the link: http://asiarecipe.com/thaidesserts.html#banana

Dresi

Yield: 6 to 8 servings

Ingredients :

1/2 cup plus one teaspoon sugar

1/2 cup rice

1 teaspoon salt

1/4 teaspoon cardamom, ground

1/2 stick of butter

1/4 cup raisins

Method :

1. cook rice

2. add the remaining ingredients once the rice is cooked.

Ic Pilav

Ic Pilav (Garnished Rice or Pilaf with chicken liver): It is a famous and traditional kind of pilaf

in Turkey. (This recipe is for 4-6 persons.)

Ingredients:

. 2 cup rice (washed w/ cold water just before adding)

. 4 cup water or broth (chicken/meat)

. 1 onion (mid-size) chopped (small cubes)

. (optional)150 gr liver, chicken or lamb, cut in small pieces (There is another type of this recipe

without liver.

So, liver is optional, you may not add if you find it costly, it does not impair its originality or

traditionally)

. 2 tbs butter or ½ cup vegetable oil

. 2 tbs pine nuts

. 2 tbs currant

. Salt

. 1 tea spoon cinnamon

. 1 tea spoon peppermint

Preparation:

1. Saute the onion w/ butter (or oil) for 2-3 min.

2. Add pine nuts and sauté for another 3-4 min.

3. Add rice, saute for 5-6 min.

4. Pour water or broth, add salt and stir (this time only, 2 times)

5. Sprinkle with currants

6. Cover, turn the heat down, cook until the rice absorbs all the water

7. Shut the heat, add cinnamon and peppermint, stir one time, cover and let it cool down.

JOLLOF RICE

Ingredients:

1. Rice/converted/white 4.00 CP,

2. Onions/diced 10 lb 1.00 CP,

3. Pp-Onion yellow slice oz/slice 4.00 Oz,

4. Pp-Tomato chopped CP 2.50 CP,

5. Tomatoes/2 layer lb 3.00 EA,

6. Peppers/red bell/fresh 3.00 EA,

7. Chili powder/light 1.00 Teaspoon,

8. Ps-Stock chicken base GL 3.00 CP,

9. Salt/bulk/lb 1.00 Teaspoon,

10. Thyme/whole/dried 1.00 Teaspoon,

11. Curry powder 1.00 Teaspoon,

12. Oil/80eg-20olive/gal 2.00 Tablespoon

Method:

1. Combine the chopped tomatoes with bell peppers, chili pepper and medium onion.

2. Puree in blender and set aside.

3. Bring water to a boil and add rice and enough chicken stock to cook.

4. Add salt to taste. Cook until soft. While rice is cooking, pour tomato pepper mixture into saucepan and add oil, salt curry and thyme to taste.

5. Then add sliced tomatoes, sliced onion (and optional dried shrimp) to sauce and cook about 6-10 minutes. Rice should be dry and fluffy when done.

Vegan Curry

Ingredients:

• Oil/canola/nutra clear/gal 1.00 TB• Potato/red/fresh 0.25 LB• Salt/bulk/lb 0.10 TS• Pepper/black/ground 0.10 TS• Garlic/chopped 1.00 TB• Pp-Onion yellow slice oz/slice 2.00 OZ• Pp-Carrot sliced 1.00 EA• Water/tap 4.00 CP• Curry/S&B Golden cubes 1.00 EA

Preparation:

• Sprinkle chicken with salt and pepper and set aside. Heat 1 Tbsp. of vegetable oil in large and deep pot over medium heat.

• Saute garlic and onion until onion is tender, about a few minutes. Add carrot and potatoes with onion for a minute.

• Add water, bring to boil, stir well for a few minutes. Lower and simmer on low heat for about 15 minutes, or until carrots and potato are tender. Dissolve blocks of Japanese curry roux in the Soup and stir lightly until; mixture assumes a thick soupy texture. Serve along white rice.

• for vegan curry simply don`t include the chicken

Note: Makes 6 servings