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International Recipe Book

Page history last edited by Chaouki Mkaddem 12 years, 11 months ago

 

Hi dear Bawers!

This page is open to create an international delicacies recipe book.

The idea is to have all the recipes in one page and link it to the Graduation page.  Thanks!

The floor is all yours!!!!

 


 

Sue Annan's present.    

Des Mervelles de Jerri. In English these are called Jersey Wonders.Traditionally Jersey housewives cooked them as the tide went out. If cooked on the incoming tide, the oil in the pan was thought to overflow.Their nearest equivalent would be the American doughnut, although Wonders are never coated in sugar. 

Ingredients for around 40 wonders: 

1.5 lbs self-raising flour

4 oz    butter

8 oz    caster sugar

6         eggs. 

METHOD

  • Sieve flour and sugar and rub in butter.
  • Add whisked eggs to make a light dough
  • With floured hands make golf-ball sized shapes
  • Place on lightly floured tray and cover with a damp cloth for 2 hours
  • Roll into oblongs 2x4 inches
  • With a sharp knife slit the centre of each oblong and twist the top end through the slit
  • Drop 4 - 6 wonders at a time into a large pan of hot oil
  • Cook for 2 minutes on each side until golden brown.
  • Drain on kitchen paper

 


Chaouki Mkaddem

1. Moroccan Fish Bastila (Pastilla) Recipe Video

 
How to make the famous Moroccan Fish Bastila, a savory thin flaky pie stuffed with fish andvermicelli. Your friends and family will be asking for more!
 

powered by ifood.tv

 

Ingredients

Ingredients of the Filling:
1/2 pound of squid
1/2 pound of white fish (tilapia, cat fish, etc.) white fish
tilapia
1/2 pound of peeled shrimp
1/2 cup of finely chopped cilantro
1 1/2 tablespoon of lemon juice
4 oz of chinese vermicelli chinese vermicelli
1/2 teaspoon of crushed garlic
A large pinch of saffron
1 teaspoon of paprika
1/4 teaspoon of cumin
Red chili pepper (to taste) chili pepper
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
 
Ingredients for the wrap:
Spring roll pastry Spring roll
egg yolks egg yolks
4 tablespoons of butter
 

How to make Moroccan Fish Bastila (Pastilla)

Steps to prepare the filling: 

1- Cut the squid and white fish into small pieces. 

2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes. 

3- Remove the squid, fish, and shrimp from the water and reserve. 

4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve. 

5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring. 

6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon. 

Steps to wrap the Bastila: 

1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish. 

2- Brush the pastries with melted butter and brush the edges with egg yolk. 

3- Place the filling in the center of the baking dish and bring the pastry edges to the center.

4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk. 

5- Bake the Bastila for 20 minutes at 400 degrees. 

Serving: 

Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!

cooking pan
tuck in

 

2. Tunisian Couscous

 

 

Today’s recipe is from North Africa, particularly Tunisia. It is the national dish in most of North Africa and it is called Couscous.

You can make the couscous with lambs meat, chicken, fish or even just vegetables.

Ingredients:

½ kilo meat “cut into cubes”

½ kilo couscous “you can get this at the super store”

4 tablespoons olive oil

2 onions “cut into small cubes”

2 green peppers

2 potatoes

2 carrots

Pumpkin “cut into cubes”

1 can chickpeas “ready for cooking”

4 tablespoons tomato paste

1 tablespoon chili powder or “harissa*” 

salt and pepper for seasoning

½ tablespoon paprika

½ tablespoon cinnamon

½ tablespoon cumin

*Harissa is the chili paste Tunisians use for cooking or dried chilly red pepper

Season the meat with the spices and put it into a pot with the olive oil and onions, fry it for a bit, then add the tomato paste, chickpeas and a cup of water, and let it boil for 15 minutes.

Cut the vegetables and throw them in the pot, add 1 liter of water and let boil.

To prepare the couscous, put it into a colander or sifter, over the big pot, wet the couscous and put it into the sifter and steam it for 30 minutes.

Add the potatoes to the sauce, and rewet the couscous in the sifter with a bit of the sauce “which will give it the red color”, continue cooking for another 20 minutes.

Put the couscous in a big bowl, pour some sauce over it and stir it, then arrange the vegetables and meat over it, and you’ve got yourself a beautiful,

yummy Tunisian dish! 

 


 

A classic Sudanese dish 

Fosolia Stew Recipe 

 

½ kg white beans fosolia

1 kg chicken breast

1 big onion

2 cans of tomatoes

3 large potatoes

Cup of dill

2 cloves of garlic

1 tablespoon of salt

1 tablespoon of black pepper

1 tablespoon of dry coriander seeds

Method

Soak beans overnight.

Cook beans until tender and drain the beans to separate from liquid.

Dice an onion and cook in 30ml oil until tender.

Chop the 2 cloves of garlic and add it to the onion.

Slice the chicken up and add it to the mix; stir for 2 minutes.

Then add 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of dry coriander seeds, a cup of dill and stir.

Dice the potatoes and add them to the mix along with the 2 cans of tomatoes.

Add the beans to the pot and let it simmer for 30 minutes.

Serve with rice, bread  or couscous. 

Enjoy!!!!!!

 


 

From Vesile   -

Grape Leaves Stuffed with Rice (Zeytinyaglı Yaprak Sarması)

 

 

 

2 cups rice

1 tomato, diced

1 tbsp tomato paste

2 onions, shredded

200 gr (1/2 lb) grape leaves, fresh/ preserved

2/3 cup olive oil

3 cups water

½ lemon, sliced

2 tbsp dried mint

¼ tsp black pepper

¼ tsp cinnamon

½ tsp allspice

1 ½ tsp salt

½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.              

If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft.

Drain and remove the stems. If you are using preserved grape leaves just remove the stems.

Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)

Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color.

Add the rice and stir a few minutes. Then add the tomatoes and tomato paste.

After a while add 1 cup of hot water and cook until the water evaporates.

Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.

 

Place each leaf on a plate. 

     

Put ½ tablespoon of filling on the larger end of it, fold the two sides in and roll it on like a cigarette. Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them.

Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool.

Arrange on a serving dish and serve with lemon slices and yogurt.

ENJOY IT!

 


 

From Attilio (Italy)

Frittelle di mele (Apple Frittelle)

 

 

Carnevale is celebrated in Italy forty days before Easter, before Ash Wednesday and the restrictions of Lent.  A lot of Italian towns celebrate Carnevale the weekend before the actual carnival date, which is on ShroveTuesday.

 

“Apple Frittelle” is a typical dessert for the Carnival season. I'm not a good cook (but a big eater!), so the recipe is taken from  http://www.cookingwithpatty.com/italian/recipe/apple-frittelle/

 

 

Ingredients:

2.2 lbs. apples

4 large eggs

2 cups + 2 1/2 Tbsp. flour

4 Tbsp. sugar

2 Tsp. Rum

4 Tbsp. Milk

grated zest from two lemons

powder sugar to sprinkle

oil to fry

Instructions:

1. Peel the apples, shred them and set them aside.

2. In another bowl the beat eggs, add the sugar and the flour. Mix until well combined then add the Rum, the milk and the grated lemon zest.

3. Add the apples and mix until well incorporated.

4. In a small nonstick pan warm up the oil, being careful not burn it.

5. When the oil reaches a hot temperature you can start adding the frittelle. Shape them in a ball using two spoons and then drop them gently into the oil. They’ll start to swell and to become golden. Fry both sides evenly.

6. Cover a dish with paper towel and when the frittelle are ready place them on the paper towel to remove the excess oil and sprinkle them with powder sugar.

7. Serve them hot or you can also prepare them two hours in advance and serve them later. They’re simply delicious.

 

Buon appetito!

 


 

From Luján (Argentina)

Alfajores de Maizena 

 

 

 

To make the dough.

  • 300 grs corn starch (Maizena is a corn starch brand, that’s why the alfajores are called so). •
  • 200 grs flour.
  • 200 grs butter.
  • Half a spoonful of sodium bicarbonate.
  • Two spoonfuls of strong powder
  •  150 grs sugar.
  •   Three egg yolks,
  • One spoonfool vanilla escence.
  •  One spoonful grated lemon grind.
  •  One spoonfull brandy.

For the fillling

  • Toffee (Dulce de leche!!!)
  •  Shreadded cocnut.

 

First, sift the flour, the corn starch, the strong powder and the bicarbonate together. Then, in another bowl, mix the butter and sugar. Then, add the egg yolks one by one. After that, add the brandy, vanilla and the grated lemon grind. Now, you can add the dry ingredients that had been sifted previously. Form the dough withouth kneading it. Flatten the dough on the table. It must be about half a centimetre thick. Then cut out the cookies. (about 4cm diametre). Bake them from ten to fifteen minutes on low heat. They mustn’t be crunchy after cooking, but white and soft!! Once they’re cold you can start preparing the “alfajores”. Join the cookies with toffee and spread some on the sides. Then, dip the sides in shreadded coconut.

If they're well done, they melt in your mouth!!! Yummy!! Enjoy!

 


 

Belkis Yanes [catalinas.jpg]  Catalinas [catalinas.jpg]Catalinas are big Venezuelan traditional cookies made with melaza instead of sugar. They are very tasty since the sugar cane pulp combines with the melted butter resulting in an thick caramel. Is your mouth already watering? If so, you're ready for this very easy recipe.

 

Ingredients for a dozen: 1/2 cup of water, 250 grs. sugar cane pulp, 1/2 tsp. ground cinnamon and cloves, 50 grs. salted butter, 2 cups of flour, 1/2 tsp. baking soda. TIP: I use an extra ingredient most people don't used.The scientific name is Psidium sartorianum: Guayabita del Perú or Pimienta Dulce (Venezuela), Para guava (English), Araçá do Pará (Brazil),Guayaba de Agua (Peru), Arrayán (Mexico). I crush 1/2 tsp. and add it with the cinnamon and clove. This ingredient gives the cookies a very intense smell and flavor.

 

Preparation: Melt sugar cane pulp in water with the spices. Let it rest for 15 min.Sieve while warm and add butter. Add dry ingredients and combine. Make small balls and flatten a little before placing them on a pan previously coated with butter or oil and flour. Bake for 30 minutes at 250°C.

   [catalinas.jpg] This is what a Catalina typically looks like after baked. I make them round. Enjoy them!

 

 


 

Dafne´s Spanish Paella 

 

Please, click on the image below to go to my Paella cooking lesson - Apart from the step-by-step illustrated instructions on how to cook paella, you will also find some cultural notes about this dish, and activities to use this lesson in an English class.

 

Btw, I  prepared this lesson in 2002 for an event at Tapped In, but I  had lost it when Geocities was taken down. Today, I have redone it for our BaW-10 Graduation :-)

 

 

 

 


 

Habiba remmal's recipe from Morocco

Tagine of meat and prunes

 

Ingredients:

1 and ½ kg of mutton meat(shoulder), cut into pieces

500 g of prunes, washed and swollen in water

100 g of blanched and fried almonds

2 middle onions

3 cloves of garlic

2 sticks of cinnamon

1 soup spoonful of granulated cinnamon

1 coffee spoonful of granulated ginger

1 pinch of crushed natural safran

½ cup of sesame seed

5 soup spoonful of granulated sugar

1 coffee spoonful of salt Picture

 

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Preparation:

In a container, put the meat cut into pieces, add salt, oil, spices, 1 crunched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire. Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinnamon, allow to simmer. Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently. Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallow pan Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

 


 

Teresa (Portugal)

 

Oven-baked codfish (Bacalhau assado no forno)

(For 4 people)

 

(Click to see enlarged photos)

 

2-3 pieces frozen cod (thick)

3-4 garlic cloves

3 dl (1 1/4 cups) extra virgin olive oil (maybe more)

6-8 medium-size potatoes

 

Thaw the cod for a few hours and place it in an ovenproof dish.

Wash the unpeeled potatoes well and cut them in halves or quarters. You can peel and slice them, if you prefer. Then place them around the cod. Next peel and slice the garlic cloves finely and spread over the cod. Finally, pour the olive oil over the cod and potatoes. Be generous!

Place in a 210 oven for 30-40 minutes (until everything is light brown). Halfway through the baking process open the oven and pour hot olive oil olive oil over the cod and potatoes with a spoon.

 

(Click to see an enlarged photo)

 

"Bacalhau assado" deserves a bottle of good red or white wine

I prefer red. And the more... the better!!!

Here's to your health!  :-)


ElizabethA - France

our local spécialité - all potoes, milk and cream - is called a Gratin Dauphinois

Gratin dauphinois, because it comes from the area called the "Dauphiné" - which is not on any map, since the Dauphiné was that part of the country which belonged to the "Dauphin" and the Dauphin was .... the heir to the throne !

 

Peel the potatoes and rinse them rapidly (the starch in the potatoes should not be lost by leaving them too long in water)

cut the potatoes into thin slices -like really thin, just 3mm wide (I checked that out with a ruler !)

throw them into a pan of boiling milk - with added salt, pepper some cut up garlic and a little nutmeg.

leave to cook for 10 minutes

scoop them out into a wide not too high casserole dish, which has been rubbed with garlic (both for the taste and to stop the gratin sticking to the dish)

cover with thick cream and on top of the cream, add little lumps of butter !

and put in a low to medium oven for around 1 hour (gas thermostat 6)

Then you have to either scrape the pan used to cook the potoatoes in or leave it to soak in washing powder ... those enzymes eat away the milk and potaoes which invariably stick !

Does this count as vegetarian Belkis ? otherwise it accompanies any meat dish !

Oh yes ... and there is always a fight about the cheese ... some parts of the Dauphiné add cheese to the top of their gratin, while purists consider this a heresy (we are in France after all :-)

amitiés à tous !

Elizabeth

 

 


 

 

 

Comments (7)

Maria Lujan Dolabaras said

at 7:36 pm on Feb 18, 2010

Yummy!!!! ;))

sue annan said

at 10:50 pm on Feb 18, 2010

There are some very scrummy recipes on this page which I will certainly try out soon

Dr. Hala said

at 7:58 am on Feb 19, 2010

Well, well!!! Vesile, first time to know that(Grape Leaves Mahshee) is found in another country. I thought it's from Egypt and Lebanon only. I love all the delicious recipes here.Yummy!

Vesile Acar said

at 9:50 am on Feb 19, 2010

It is one of the most common food in our country and my mum is a great cook

Vesile Acar said

at 9:57 am on Feb 19, 2010

actually I am not a great cook so I love it when my mum cooks it. There is also another version of it with grounded meat and diferrent spices which is as delicious as this one.

sue annan said

at 6:54 pm on Feb 19, 2010

My Greek friend also does stuffed vine leaves

Belkis Yanes said

at 11:40 pm on Feb 19, 2010

All recipes look delicious! It's a pity I won't try some of them since I'm a vegetarian. But I will try Sue and Atilio's recipes for sure. (I have a sweet tooth.) I've tried the wine leave rolls and I love alfajores! Hope you can make and try my catalinas.
Cheers!

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