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11:30AM January 14, 2018 - by: anika854

Zabaione

Zabaglione, Zabajone, Sabayon

(Italian) (0 )

It is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large …

11:14AM January 14, 2018 - by: anika854

Guriev Porridge

Guriev Kasha

(Russian) (0 )

Guriev Porridge is a Russian porridge dessert dish prepared from semolina and milk with the addition of nuts (hazelnut, walnuts, almonds), kaimak (creamy foams) and dried fruits. Traditional preparation of the dish involves preparing milk skins and separating the dish's ingredients by layers with the …

09:44AM January 13, 2018 - by: anika854

Wiener Schnitzel

(Austrian) (0 )

It is made with the finest ingredients and served fresh, this simple dish of pounded veal cutlets breaded and lightly fried is Austria’s food ambassador, despite the dish’s Italian origins. Austrians typically eat Wiener schnitzel garnished with parsley and lemon slices, alongside potato salad.

09:30AM January 13, 2018 - by: anika854

Nước Chắm

(Vietnamese) (0 )

Nuoc Cham is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.

09:22AM January 13, 2018 - by: anika854

Cà Phê Trứng

(Vietnamese) (0 )

Ca Phe is a special "egg coffee" from Hanoi. It is made with dark coffee,sweetened condensed milk mixed up with a raw egg.

09:08AM January 13, 2018 - by: anika854

Cao Lầu

(Vietnamese) (0 )

Cao Lau made with water drawn from one specific well: the thousand-year-old Ba Le well in Hoi An. The noodles are pre-soaked in the magical well water along with lye made from wood ash brought from the Cham Islands outside of Hoi An.

09:00AM January 13, 2018 - by: anika854

Chè

(Vietnamese) (0 )

Chè refers to any sweet pudding or dessert soup, which usually gets covered in jellied or dried fruit toppings.Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. …

08:48AM January 13, 2018 - by: anika854

Cha Ca Hanoi

(Vietnamese) (0 )

Cooking with dill is a uniquely northern Vietnamese thing.Here flaky white fish is marinated in turmeric and galangal and served with generous amounts of dill. Dill is treated more like a vegetable than a garnish here.

08:37AM January 13, 2018 - by: anika854

Goi

(Vietnamese) (0 )

Goi is a generic term for "salad" in Vietnam but doesn't usually involve any lettuce. The base instead can be a pile of thinly sliced green papaya or mango, lotus root, cabbage or pomelo.

07:36AM January 11, 2018 - by: anika854

Obara

(Slovenian) (0 )

Obara is a Slovene national dish. Obara is a stew served as an independent meal, which is cooked from various kinds of meat and internal organs. It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine. Specially …

07:33AM January 11, 2018 - by: anika854

Belokranjska Povitica

(Slovenian) (0 )

Belokranjska Povitica is a Slovenian national dish. The dough is made of flour, water, salt and 1/2 teaspoon of vinegar. The dough rests for half an hour. The dough is then rolled out and stretched out as thin as possible.The filling is made of curd …

07:27AM January 11, 2018 - by: anika854

Tombet

(Spanish) (0 )

Tombet is a traditional vegetable dish from Spain. Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley and …

07:24AM January 11, 2018 - by: anika854

Ensaïmada

(Balearic) (0 )

The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm.

07:19AM January 11, 2018 - by: anika854

Tuna Pot

(Basque) (0 )

Tuna Pot is a Basque cuisine made with potatoes, onions, peppers, and tomatoes.

07:06AM January 11, 2018 - by: anika854

Pa Amb Tomaquet

Pa Amb Tomàquet, Pa Amb Oli, Pan con toma…

(Spanish) (0 )

Pa Amb Tomaquet is a traditional food of Spain. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato.

07:03AM January 11, 2018 - by: anika854

Cocido Montanes

Cocido Montañés, Puchera Montañesa Potaje

(Spanish) (0 )

Cocido Montanes is a rich hearty bean stew made with white beans, collard greens, pork, originally from and most commonly found in Cantabria in northern Spain.

07:00AM January 11, 2018 - by: anika854

Caldo Verde

(Portuguese) (0 )

Caldo Verde is a popular soup in Portuguese cuisine. The basic traditional ingredients for caldo verde are potatoes, collard greens, olive oil and salt

06:58AM January 11, 2018 - by: anika854

Caldo Gallego

Caldo Galleg, Galician Broth

(Spanish-Galician) (0 )

Caldo Gallego is a traditional soup dish from Galicia. It is similar to caldo verde, popular in neighboring Portugal. Ingredients include cabbage, collard greens, grelos, or sweet turnip greens; potatoes; white beans; and unto (lard). Additionally, it can contain fatty pork, chorizo, ham, or bacon.

06:54AM January 11, 2018 - by: anika854

Polbo Á Feira

Pulpo Estilo Feira

(Spanish-Galician) (0 )

This dish is prepared by first boiling the octopus inside a copper cauldron. Before actually boiling it, the octopus' tentacles are dipped in and out of the boiling water three times, held by its head. The objective of this operation is to curl the tips …

06:46AM January 11, 2018 - by: anika854

Cocido Madrileno

Cocido Madrileño

(Spanish) (0 )

Cocido Madrileno is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants.