Make your keto meals exoitc. Our International Keto Recipes are authentic recipes made low-carb and keto. Easy to make for the home cook.
This array of chilli-based ingredients is sure to delight and inspire chilli fanatics. The pastes, sauces and dried spices from around the world follow chilli’s journey from its native Mexico – represented by chilli de arbol – across to Europe. Here chillies became cemented in local cuisine, from Spanish guindilla to the Espelette pepper famed across the Basque region. In the late fifteenth century, Portuguese explorers took chillies to India where the spiciness became a distinctive part of the national cuisine – demonstrated by the record-breakingly hot naga bhut jolokia chilli, included in this set. Saddlebags were laden with chillies across the Silk Route, and ships were loaded with the popular spice, transporting it around South East Asia in the sixteenth century. Each country welcomed chilli into its cuisine, and the spice took on different guises – from Korea’s fermented chilli paste, gochujang, to China's Sichuan-style chilli black bean sauce. The Round The World Chilli Tour is the perfect gift for chilli fanatics – and a great store cupboard haul for inquisitive cooks. The different chilli products show the range and versatility of this world-famous spice, and will inspire a delicious array of dishes. Set includes: Espelette Pepper 40g Guindilla Pepper Ristra Harissa Paste Yeo's Nasi Goreng Paste 190g Mae Ploy Red Curry Paste 1kg Gochujang Hot Pepper Paste 500g box Cool Chile Chipotle Chilli Powder, 60g Cholula Garlic Hot Sauce 150ml LGM Crispy Chilli in Oil Cool Chile Mulato Chilli, 50g Sous Chef Drawstring Bag Please note the due to stock availability the products included may occasionally differ from the photograph, however the list above is correct. For individual product ingredients and allergens please check packets on delivery.
Taste delicious food from around the globe without leaving home: West African peanut stew, Indian Masoor Dal, Polish potato pierogis, and more.
Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I haven't had the chance to try this recipe yet.
Make and share this Somalian tea recipe from Food.com.
Here's a somewhat simplified version of a German recipe, posted as I prepare myself fot Zaar's World Tour 4!
Here's a somewhat simplified version of a German recipe, posted as I prepare myself fot Zaar's World Tour 4!
Posted for Zaar World Tour 2005. Just picked this recipe up when I was in Iceland from a cookbook called Cool Dishes. I think kids might really like this recipe, and it's relatively healthy too! A dessert soup might tickle their fancy. The book recommends serving this with crumbled rusks. Have not tried this recipe yet.
From a tasting tour of China's regional cuisines to a cooking class in the foothills of Morocco's Atlas Mountains, these 10 food-focused experiences are among the tastiest in the world.
Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.
North Karelia is the birthplace of the delicious Karelian pasties. Although they are eaten throughout Finland, the Joensuu version, spread with real butter, is the genuine article. Butter, often mixed with boiled egg (munavoi), is spread over the hot pasties before eating. They are eaten for breakfast as well as snacks. Following are two versions, with rice being the more traditional/popular variation.
Posted for World Tour 2006, this is a traditional German accompaniment to sausages or pork dishes. The flavors meld quite a bit better than one unaccustomed to it would guess. Try it--I think you'll be pleasantly surprised.
Aruba is one of the Lesser Antilles islands located in the Southern Caribbean Sea. The island is located miles off the coast of Venezuela and on clear days it is possible to see Venezuela from the south-eastern side of the island.The Lesser Antilles are several islands extending in an arc from Puerto Rico to the north-eastern coast of South America. Some of the islands that are part of the Lesser Antilles are the Virgin Islands, Saint Martin, Guadeloupe, Grenada, Barbados, Trinidad and Tobago, Curacao and Bonaire. You may wonder why am talking about this Antilles islands, yes we are going to surf through Caribbean cuisine. Am running this week's blogging marathon with this interesting theme. Today am taking you all virtually to Aruba with this Pan Bati. Pan bati is a salted crepe which is quite thicker in size and looks as much as like the popular pancakes, and this pancakes are prepared usually with corn flour flavored with vanilla. Though this thick pancakes are served along as accompagnements with seafoods or meaty sauces, you can eat them very well with honey. However traditionally this Pan bati is served along with Pisca hasa, a traditional Aruban dish prepared with fish along with tomato sauce. Recipe Source: here 1cup All purpose flour 1/2cup Yellow corn flour 1/2tsp Vanilla extract 1tbsp Baking powder 2cups Milk 1 Egg Salt Take the flours together in a bowl, add the baking powder and whisk. Slowly add the milk, salt,egg and turn everything as a smooth batter. Heat a pan or a crepe pan, drizzle oil and pour a small ladle of batter, and cook in slow flame, once it gets cooked, slip the pancake and cook the other side. Serve with your favourite sauces or dips. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#81
Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
Found for the Zaar World Tour '05. These cookies from Poland can be made with different flavors of jam.
Make and share this Beef and Scallops recipe from Food.com.
Make and share this Shanglesh recipe from Food.com.
Make and share this German Style Mustard recipe from Food.com.
Open up a whole new world of exciting flavors with Chef John's top-rated world cuisine recipes.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
So After a few attempts at making this dish, I managed to perfect my skill in making my mum’s home made version of Kulhimas. So without further adieu, I’m gonna depict the recipe pictor…
Make and share this German Style Mustard recipe from Food.com.
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Make and share this Finnish Cranberry Whip (Vatkattu Marjapuuro) recipe from Food.com.
I usually never make such bold claims, but I truly do believe that Lebanon has the best food in the world.
The original recipe calls for fresh grated coconut. Not sure how it would turn out with shredded/desicated coconut. Posted for ZWT 7 and sourced from http://www.vanuatuchefs.com/recipes.html
A lovely main dish from Bhutan
A slow-cooked chicken curry so tender the meat and bones fall apart, held together by a curried tomato sauce. Served with rice or nsima, a white cornmeal patty.
This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up.
From Romanian caves to Swedish moose farms, dairy delicacies lurk in surprising places.
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
This mee Kola recipe makes the vegetarian noodles of Cambodia’s Kola people who originally came from Burma and settled in the Pailin area to mine gem stones. Our recipe for Kola noodles is modelled on a dish made by a Kola family here in Siem Reap. It’s super easy and makes a fantastic lunch.
Explore Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them by Dan Saladino. Shop Cookbooks & Recipe Books at Fortnum's.
