Delicious Dishes from all over the World!
Updated: Jan 6
Some amazing and tasty sounding dishes and recipes sent in from members all around the world!
Scrumptious Guatemalan meal sent in by Dulce from Guatemala.
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This is the traditional Guatemala Meat Spicy Stew, which is seen by most Guatemalans as the national dish. It is basically meat and vegetables in a thick and rich sauce, with a combination of roasted spices like pepitoria and sesame seeds and many others very well blended together.
Serves : 4 people
Preparation Time : 50 mins aprox
Cooking Time : 90 mins aprox (if chicken is used) / 2 hours (if beef is used)
Ingredients:
4 lbs of beef / 5 big chicken breasts
2 onions / quartered onion
Half cinnamon stick
6 cloves
6 black peppercorns
1 tbsp coriander seeds
1 tbsp allspice berries
1 tbsp chili flakes
1 tbsp pumpkin seeds (pepitoria)
1 tbsp sesame seeds
Dried oregano
1 tbsp of oil
8 tomatoes (plum tomatoes - 500g)
3 cloves of garlic
Water
guisquil (mirliton/chayote) or squash
2 large potatoes, peeled and cut in small chunks
1 tbsp of cornflour
Coriander leaves to garnish
Chicken stock
Instructions
Step 1 : Put the chicken or beef in a large pot and 3 litres of water and cover it. Add the salt and the quartered onion to the water while it boils until cooked.
Step 2 : While the chicken or beef is cooking, roast the cinnamon, allspice berries, cloves, peppercorns and coriander seeds in a frying pan over medium heat until fragrant. Once roasted, transfer it to a bowl.
Step 3 : Add the dried chillies, pumpkin seeds, sesame seeds and oregano to the frying pan and toast them also at medium heat until the sesame seeds are golden brown. Then transfer all the spices and roasted seeds to a grinder and blitz to powder.
Step 4 : Heat the oil in the frying pan, add the onion, the whole tomatoes and garlic and cook them all together until the onions are golden brown. Then remove from the heat and remove the skin off the tomatoes and chop.
Step 5 : Tip the ground spices and vegetables into a blender, add the chicken stock and blend until smooth. Pour into a large pan and stir in half liter of chicken stock.
Step 6 : Mix two tablespoons of chicken stock with the cornflour until smooth and stir it into the pan. Bring to boil, stirring until the mixture has thickened a little. Add the beef or chicken, potatoes and squash to the pan, lower the heat, cover the pan and simmer for about 30 minutes or until the vegetables are tender.
Serve hot with coriander leaves and rice, don't forget the corn tortillas and enjoy.
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Instagram: @Dulce_383
Thank you for this brilliantly detailed recipe it sounds delicious!
Tasty Corn Tamales sent in by Mai from Guatemala!
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Hey Raven!!! This is the Guatemalan recipe!
Tamalitos de Elote/ corn tamales
Preparation
1. Peel the corn, be careful not to break the gopher, since the tamales will be packed with them.
2. Clean the corn well.
3. Then with a knife, scrape to remove the grain, taking care that only the corn is scraped and not the corn because they can be bitter.
4. Having all the grains, they must be passed through the mill, leaving a fine, soft mass that does not need to be strained.
5. When grinding, care must be taken not to add too much water, the dough must be soft.
6. Then when you have the dough, season with the melted butter, oil, sugar and a pinch of salt.
7. Mix everything well.
8. Put a deep pot with water, at least a little less than half and with a teaspoon of salt until it boils.
9. Meanwhile, take small amounts of the dough, place it in the gopher and pack it as if it were a bag.
10. Put a double sheet and fold the ends so that the dough does not come out.
11. When the water is boiling, very carefully, put them standing up inside the pot.
12. Then cover with more gopher and let boil until cooked.
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Instagram: @maite_bautista24
I would love to try this! Thank you for sending it in! :)
Lovely Poutine sent in by Lovely Anna from Canada!
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Pronounced ‘poo-teen’, it is a undeniably a Canadian dish, originated in Quebec in 1950’s. Poutine is a simple dish to make, it consist of fries, gravy (brown gravy) and cheese curds. There are many different variations of poutine but this recipe is for the classic poutine. If you’re vegan you can use vegan gravy and vegan mozzarella.
Ingredients
* 200g (roughly) Fries fresh or frozen
* 1 Gravy Packet (Brown)
* 0.5- 1 cup Cheese Curds (or Vegan mozzarella)
Directions
* Fries: You can prepare them anyway you wish, oven baked or air fried as long as they’re crispy on the outside and fluffy on the inside.
* Gravy: Brown gravy works the best. Follow the recipe on the packet. The packet will create one cup of gravy. You don’t have to use all of the gravy that’s been made. If you wish you can make homemade brown gravy.
* Cheese Curds: Take out of the fridge, while fries and gravy are cooking so they are at room temperature when it is ready to put the ingredients together. Thou cheese curds are best they maybe hard to find so you can crumble up mozzarella or white cheddar if you wish.
* Assembly: In a shallow bowl layer the fries first then sprinkle the cheese curds on top of the fries. Then pour The brown gravy on top of the cheese curds and fries.
Vegan Gravy
Ingredients :
3 tablespoons vegan butter 3 tablespoons flour 1½ cups low-sodium vegetable broth 1 tablespoon low-sodium soy sauce ½ teaspoon garlic powder ¼ teaspoon black pepper Leaves from 2 sprigs fresh thyme, or ¼ teaspoon dried thyme leaves
Directions
* For the gravy, in a medium-sized saucepan over medium-low heat, melt butter. Once melted, add flour and whisk to combine. Once flour is cooked in with butter, slowly whisk in broth ¼ cup at a time to ensure gravy stays smooth. Stir in remaining ingredients and let gravy simmer over low heat for 5 minutes, or until thickened.
Vegetarian Gravy
Ingredients
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup vegetable stock
Directions
* Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
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Instagram: @anna.chrapchynski
Thank you for not only sending in your recipe but also including vegan and vegetarian alternatives! This seems like such a brilliantly quick meal to make and I would love to try it!
Tasty looking Day of the Dead dish sent in by Susan from Mexico!
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Vegan Pan de Muerto
In Mexico, on November 2, we celebrate Día de los Muertos (Day of the Dead) to commemorate our deceased. The Pan de Muerto (Bread of the Dead) is placed on the altar to honor, remember, and feed deceased relatives who cross over on Day of the Dead. It can also be eaten with a hot chocolate.
Ingredients:
flour 560 grams
Sugar 160 grams
Instant Yeast 2 teaspoons
Salt 1 teaspoon
1/2 cup vegetable milk
Orange juice 1/4 cup
Orange zest 1 teaspoon
Vanilla 1 and 1/2 teaspoon
Butter (vegan) 120 grams
Mashed potatoes 170 grams (this will make them fluffy)
Coverage:
Sugar 1/2 cup
Butter (vegan) 2 tablespoons
Process:
-Start by mixing the dry ingredients and in another bowl mix the wet ones (including mashed potatoes and orange zest). It will start to take a dough texture.
-You must put it on a flat surface and start kneading for 8-10 minutes until it’s not sticky. It may be somewhat sticky but it’s normal and DON’T add more flour.
-In a bowl, let the mixture rest so that it doubles in size (at least 1 and a half hour). When it finished resting, give the dough a "punch" to get the air out of it.
-Separate 130 grams of it and divide the rest equally (8 of 123 grams came out for me) to make some "balls" and transfer them to a tray.
-Of the 130 grams of dough, divide it into 16 equal parts to make the “bones” that will go in the shape of an “X”. Roll them with your hand and your fingers parted to form the "bones" (optionally you can reserve a little bit of dough to make the little balls that go on top of the 'X').
-Of the "bones" that you made, you will put 2 in each bread.
-When you have finished forming them, cover them with a towel so they will rise for 35-40 minutes.
-Bake them at 170ºC for 20-22 minutes. They will be somewhat golden when you take them out of the oven.
-Melt the 2 tablespoons of butter to spread it on the bread and then add the sugar on top of it.
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Instagram: @SusanGCarrillo
I love learning more and more about this fascinating holiday and its traditions! Thank you!
Delicious looking Pumpkin soup sent in by Joanne from England!
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Ingredients
1kg pumpkin
1tsp extra virgin olive oil
1 onion
4 gloves of garlic
500ml vegetable stock
1 tsp paprika
1 tsp cumin
1 pinch salt
1 pinch pepper
250ml cream
Or 250ml full fat coconut milk to make this vegan!!!
I added some carrots but it optional can also add potatoes if you'd like.
Instructions
Start by chopping your pumpkin onion and garlic.
Heat some oil in a pot add the onion and garlic on medium to high heat untill browned stirring occasionally
Add pumpkin and cook for further 2-3 minutes continue to stir
Add all other ingredients and cook on medium to high heat for 15 minutes untill the pumpkin softens
Blend all the ingredients and then your soup is finished!!!
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Instagram: @jodisnerd
This looks so tasty! I was just fancying some soup! hehehe.
Scrumption Recipe sent in by Jessie from Italy!
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Dish name: Gulasz
Hello and welcome to the kitchen with Jessica,hahaha Joke my mother cooked but I helped.
So this is a Hungarian dish but very used in Poland.
Ingredients:
15g seed oil
250 g boneless pork shoulder, cut into cubes of about 3 cm
200 g. onion
1-2 cloves of garlic
80gr of carrots
200 g of red pepper
500 g of tomato puree
100 g of broth
1 teaspoon herbes de Provence
1 sprig of marjoram
laurel
1/2 tablespoon of sugar
2 tablespoons of sweet paprika
1 tablespoon of black pepper
1/2 tablespoon salt
For cooking we used the kitchen robot but a normal pot is perfectly fine.
1. Put the oil in the pan, add the meat and brown. Transfer to another plate, set aside.
2. Cut: the onions, the garlic, the peppers into very small pieces.
3.Put all the chopped vegetables into the pot, add the previously browned meat, tomato puree, broth, bay leaf, herbs de Provence, sweet paprika, sugar, pepper and salt.
4.Cook over medium heat for at least 25-30 minutes.
Enjoy your meal!
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Instagram: @Jess.lama_aidansarmy
Thank you for sending in this quick and easy meal! Looks wonderful!
A super refreshing lemony beverage by Tonia from El Salvador!
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Chamomile tea
-First put water in a not so big pot
-cut two lemons in the shape of a cross
-have the twigs of chamomile
-then add the ginger broken into small pieces (optional)
-then allspice (which are small black chibolitas)
-Then put all the ingredients in the pot with water
-let it boil
-when it finishes boiling take a little in a cup
-so that it is not bitter, add a little honey
-and it's ready to drink
This recipe serves as a remedy for the flu
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Instagram: @e_aidansarmyyy
Thanks for this tasty looking remedy!
Delicious looking Hot cake recipe By Ginger from Mexico!
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Ingredients:
1 cup of flour for hot cakes
1 tablespoon butter
1 cup of milk
1 egg
1 tablespoon melted butter
1 fruit/butter/honey
Preparation:
Step 1
Blend the ingredients.
Step 2
Heat some butter in a nonstick skillet and pour a large spoonful of the mixture in a circle.
Step 3
Let cook until it is filled with bubbles and flip.
Step 4
Cook 1 more minute or until cooked.
Step 5
Place 2 to 3 hot cakes on a plate, you can spread butter, honey or fruit to taste.
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Instagram: @sheisvaaan
Thank you so much for sending in this tasty looking dish!
These Look absolutely delicious! I definitely want to try this recipe sent in by Karen from Mexico!
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Salbutes/panuchos
This recipe and dish is typical and very emblematic of the city of Merida, Yucatan, Mexico. If you come to visit you have to try them, it is very common to eat on Saturdays.
Ingredients:
For the tortilla
300 gr. Dough (made with corn kernels)
50 gr. Flour
Water
Salt
On the tortilla
Tomato
Lettuce
Onion
Cabbage
Carrot
Beet
Avocado
Containers
Frying pan
Tortilla machine
Two plastics (You can recycle two clean bags)
Preparation
Place the corn dough with the wheat flour in a bowl, season with salt.
Add a little water to knead. Take a fist of dough, place in the tortilla machine between two pieces of plastic, press to form circular 1 centimeter thick. Likewise, this way many people omit the tortilla machine and do it regionally, that is, with their own hands to give the round shape to the tortilla.
Heat the oil in a frying pan until it is very hot and fry the pancakes. Remove and place them on paper to remove excess fat.
Finely chop the cabbage, and the other ingredients can be left in sliced halves. The lettuce is left in segments.
Once the tortillas are finished, add the vegetables: first the finely chopped cabbage, the lettuce, the tomato, carrot, beetroot, onion and avocado.
Here in the city, it is very common for us to add spicy food, so if you like, you can add it.
This recipe can be several, depending on your needs, if you want to try it regionally, you put chicken meat, but if you need it in a vegetarian/vegan way you can omit it and eat only the vegetables.
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Instagram: @Karen_cutz
Thank you for sending in this recipe! It looks amazing! Will definitely be trying this one!
Jane from Italy has chosen to share with us a very detailed recipe and explanation of how to make a Pasta dish, I absolutely adore the effort that was put into this meal and the explanation of it! Thank you Jane!
Written method:
PASTA WITH ZUCCHINE
INGREDIENTS
For 4 people:
400g of “farfalle” pasta
650g zucchini
1 clove of garlic
Extra virgin olive oil
Salt and pepper
Fresh basil
PREPARATION
Fill a large pot with water and set on high heat with a lid on
Grate the zucchinis a put them in a large pan with some oil and the peeled garlic clove
Cook them slowly on low heat, adding salt and pepper to taste
When the water boils add plenty of salt and the pasta, stir occasionally
When the pasta is “al dente” strain it in the pan with the zucchini
Cook for another couple of minutes while thoroughly mixing
Serve with a stem of fresh basil on top.
PASTA AGLIO, OLIO E PEPERONCINO
INGREDIENTS
For 4 people:
500g spaghetti
4 cloves of garlic
Red hot chili peppers
Extra virgin olive oil
Coarse salt
PREPARATION
Finely mince the garlic and the chili peppers and set aside
Fill a large pot with water and set on high heat with a lid on
When the water boils add plenty of salt and the pasta, stir occasionally
While the pasta cooks, put the garlic and peppers in a pan with a good amount of oil
Lightly fry them on low heat without burning the garlic
When the pasta is “al dente” drain it in the pan with a spoon of the pasta water
Thoroughly mix for a couple minutes on high heat to finish cooking.
PASTA WITH TOMATO SAUCE
INGREDIENTS
for 4 people:
360 grams of spaghetti
800 grams of peeled tomatoes
1 clove of garlic
Fresh basil
Salt e pepper
Extra virgin olive oil
PREPARATION
Gently wash the tomatoes with cold water.
In a saucepan put the olive oil, a clove of garlic cut in half without the core, the tomatoes and a pinch of salt.
Leave to cook on low heat for about 20/30 minutes. Be careful not to burn the mixture.
After cooking, remove the garlic from the sauce and pass the mixture through a blender.
Serve with a stem of fresh basil on top.
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Instagram: @Jiony_la_red
Thank you so much for the effort you put into this Jane! I admire it so much and it looks delicious!
Fabiana from Italy shares with us a brilliant recipe for making ligurian!
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this is a typically ligurian recipe that is made a bit throughout italy and it's called trofie with pesto
ingredients for 2 servings:
150/200g of trofies
oil and butter just enough
salt just enough
1 tablespoon of genoese pesto
grated parmesan cheese just enough
preparation:
1) boil water, salt it and throw away the trofie
2) put the pesto in a bowl
3) add a little butter and/or oil and parmesan cheese just enough
4) add a little bit of pasta cooking water
5) stir to obtain a homogeneous sauce
6) drain the pasta and throw it in the bowl with pesto, mixed to seasoning
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Instagram: @fabiana_digennaro_
Thank you so much for the recipe! It looks like a great meal!
The wonderful Katrina from America teaches us a family recipe for birthday cake!
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Butternut cake
2 cups chopped pecans
1 ¼ cup butter
3 cups flour
2 teaspoons baking powder
½ teaspoons salt
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla
White frosting
-Roast pecans in ¼ cup of butter in 350 degree oven for 10 minutes
-Sift flour, baking powder, salt, set aside
-Cream 1 cup of butter, add sugar, eggs
-Add dry ingredients, milk, butter mixture-then vanilla, pecans, save some for frosting
-Put dough in 3 cake pans, bake 25 minutes
As this is my birthday month, I thought I would share the recipe of my near lifelong traditional birthday cake. This has been in my family since my dad was a child and passed down. It’s an amazing, tasty cake especially if you love roasted pecans.
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Instagram: @katgirlsings
It was so kind of you to share a recipe which has been passed down through your family! Thank you so much Kat!
Nastya from Ukraine shares with us a traditional dish!
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Draniki
Potatoes (medium tubers) - 5 pcs.
Onion - 1 pc.
Chicken egg - 1 pc.
Flour
Salt, ground black pepper - to taste
For sauce
Curd - 70 g
Sour cream - 150 g
Garlic - 1 clove
Greens (green onion or dill)
A recipe for Ukrainian dranikov
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Instagram: @_anastasi_ya_20
Thank you for sending in your recipe! Looks amazing!
Lisa from Italy shares with us a Typical Italian dish!
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this is call white polenta, it’s tipical in the north of italy and it’s a recipe that i grow up with, my grandmother always made me during the cold seasons
you need just 3 ingredients:
-500g of white polenta flour
-3l of water
-salt to taste
to prepare it, bring the water with the salt to the boil, when the water boils add the flour a little at a time, stirring with a whisk. as soon as the flour has thickened, lower the heat and continue stirring to avoid the formation of lumps. it will take about 30/40 minutes to cook!
you can serve it together with vegetables, mushrooms, meat, cheese or anything you like
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Instagram: @lis.mgg
Thank you for sharing this dish with us!
Thank you to everybody who sent in some of their favourite recipes! I can't wait to try them!
Hope you all had happy holiday!