Tarta de Santiago – Galician Almond Cake / Galiciske Mandelkake

A Spanish dessert speciality found on epicurus.com
Galician Almond Cake (Tarta de Santiago)_post

Tarta de Santiago is a wonderful Spanish cake with deep regional roots in the northern region. The flavor is amazing.

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Dadar Gulung – Filled Coconut Pancakes from Sumatra / Fylte Kokospannekaker fra Sumatra

A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
fylte kokospannekaker_post

Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.

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Bamboo Garden’s Thai Crispy Beef / Sprøstekt Thai Biff fra Bamboo Garden

A Thai inspired beef recipe found on baltimoresun.comBamboo Garden’s Thai Crispy Beef / Sprøstekt Thai Biff fra Bamboo Garden

Chef Chen Lin Chang at Bamboo Garden in Bel Air draws inspiration from across Asia. In his crispy beef dish, he focuses on the cuisine of Thailand. Thai food is known for its intense flavors, liberal use of fresh vegetables and — sometimes — extreme heat. Though the dishes often taste complex, they can be fairly simple to replicate at home.

The key to this dish is in the sauce — a sweet, salty, tangy mixture with a spicy twist. The preparation is straightforward, and the recipe is customizable. It works with many different cuts of beef, and the vegetables included (and their quantities) can be adjusted by preference and season. Thai crispy beef is a great way to make use of whatever is growing in your summer garden.

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Kinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

A popular Lebanese breakfast dish fould on sbs.com.auKinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

Kinafa is a traditional Lebanese sweet that’s popular for breakfast, mainly on Sundays. Usually the whole family gathers to enjoy this warm dish for a lazy and rich breakfast.

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Gulyás-Soup / Gulyás-Suppe

A classic Hungarian soup recipe found in “Berømte Retter”
(Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
Gulyás-Soup / Gulyás-Suppe

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

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Pisang Goreng – Indonesian Fried Bananas / Indonesiske Friterte Bananer

A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas

Ted
Winking smile

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Bindae Duk – Korean Mung Pancakes / Koreanske Mungbønnepannekaker

A Korean pancake recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

bidae duk - koreansk mungbønne-pannekaker_post

Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.

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Hot Gipsy Tartlets / Varme Sigøyner-Tarteletter

A traditional gipsy recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Scandinavisk Presse in 1977

Hot Gipsy Tartlets / Varme Sigøyner-Tarteletter

Gypsy cuisine has been called “the little known soul food”. Gypsies have a rich and complicated identity and history, which is reflected in the delicious complexity of the food, and, like most things, it’s a lot better when you understand it. First, the word “Gypsy” is the term that gadjé (Rromanes for non-Romani people) have used to refer to Roma, the ethnic group originating in India around the eleventh century.

Gypsies divide food into two categories: “ordinary” and “auspicious” or “lucky” (baxtalo). Auspicious foods are believed to be particularly healthy for the body and soul, and these beliefs are likely rooted in Ayurveda, the traditional Hindu system of medicine that uses food, herbs, and yogic breathing to balance the body.

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Gáhkko – Sami Bread / Samisk Brød

A traditional Sami bread recipe found on mytaste.no
headingGáhkko – Sami Bread / Samisk Brød

Gáhkko is a traditional Sami flat bread /bread that has a faint taste of anise. Excellent, and delicious as an accessory for stews and soups, and gorgeous with any kind of cheese. There are countless recipes and ways to bake it, but the best way and what gives the bread the best flavour is to fry them in a dry frying pan on the campfire. It works just as fine to bake this bread on a griddle or in an oven as well. Some sami bakers  make them them large, some make them small.

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Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

A spicy Jamaican curry recipe found on foodandwine.com
Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time.

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The History Of Tapas

The history Of Tapas_01

The Spanish practice of going out for tapas – called el tapeo – had its The history Of Tapas_02humble beginnings long ago and ironically originally involved empty plates. Widely thought to have gotten its start in Seville, bartenders would cover – or tapar – wine glasses with a small plate in order to protect the drink from fruit flies. Soon, they took to placing a simple slice of ham on top of this place, an addition which naturally appealed to bar patrons. Seeing the possibility of attracting more customers, the bar-owners began varying the tapas adorning the little plates that came with each drink, and the widespread national phenomenon known as tapas got its start.

Traditions

The history Of Tapas_03Going out for tapas is one of the few phenomenal gastronomic experiences that doesn’t involve a table cloth and a pricey sit-down meal. The way to enjoy tapas is to stand at the bar with a group of friends, share a few different tapas, and wash them down with wine or beer. Afterwards, pick a new bar, a new spread of tapas, and repeat the process. You can easily see why, when the conversation is lively and the tapas delicious, this advanced art of snacking can certainly substitute a whole meal.

Typical Tapas

The history Of Tapas_05Don’t be shy about asking what order as most bars will suggest that you try their specialties, which usually happen to be the region’s specialties as well. Tapas menus undeniably vary as you move through Spain; the best tapas in central Madrid, for example, are sure to be different from the choice tapas along the northern Galician shores. However, regardless of whether you’re relaxing along the Mediterranean or channelling your inner Don Quijote in La Mancha, you are sure to find some common tapas “classics.”

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As Spain is located on the Iberian peninsula and therefore very nearly surrounded by water, seafood and shellfish naturally play a huge part in Spanish gastronomy. A few delicacies of the sea to try are calamares (fried squid), cod fritters, gambas pil-pil (prawns in hot, garlic oil), and boquerones (anchovies). Moving away from seafood, other typical tapas include chorizo (sausage), paella (rice dish), a variety of casserole stews, callos (tripe with chickpeas), jamón serrano (cured ham), albóndigas (meatballs) and the ever classic tortilla española (Spanish potato omelette).

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Caucasian Chicken / Kaukasisk Kylling

A Caucasian chicken  recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Caucasian Chicken / Kaukasisk Kylling

The cuisine of the Caucasus includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.

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Pakoras – Indian Snack With A Great Taste! / Indisk Godbid Med Stor Smag!

A classic indian potato snack recipe found on madogbolig.dk
Pakoras - Indian Snack With A Great Taste! / Indisk Godbid Med Stor Smag!

Everyone who love Indian food loves pakoras, and if you have not yet tasted this exotic potato dish, then you may just as well start now!

If you are tired of boiled or baked potatoes, then it is time to try this Indian potata dish. Pakoras are slices of baking potatoes wrapped in a batter of chickpea flour, coriander, chili and garlic and deep-fried.

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Italian Torrone / Italiensk Torrone

An Italian speciality found in “European Favourites”
by Carol Wright published by Collins in 1973

Italian Torrone / Italiensk Torrone

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Baath – Goan Coconut Cake / Kokoskake fra Goa

An Indian cake recipe found on saveur.com
Goan Coconut Cake (Baath)_post

A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut. Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb.

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