Delicatessen with love

Eat, Eat, Eat!!!

From Grandma with love

I will never forget grandma Sara’s artichokes. They have become a cult since when a famous Spanish cooking blog published their recipe, which I transcribed from memory, following the thread of the taste left in my mouth (just like Proust’s madeleine).  Gabriele Galimberti pays homage to all the grandmothers in the world and to their love for good cooking, starting from his own grandma Marisa who, before the departure for his tour around the world by couchsurfing, took care to prepare her renowned ravioli. She was not so concerned about the possible risks or mishaps her grandson might face in his adventurous travelling worldwide, but her major worry was, “what will he eat?”. That is because only at home you can eat well and healthily. And above all, only your grandma (and sometimes mum) knows what is best for you.  With the taste of his grandma’s ravioli in his mouth, Gabriele travelled around the world and, next to thousands of other adventures, turned into a curious and hungry grandson for the grannies of all the countries he visited.  Appealing to their natural cooking care and their inevitable pride in their best recipe, common factors to all grandmothers in the world, Gabriele persuaded them to do their best in the kitchen. This means moose stake in Alaska and caterpillars in Malawi, delicious, but ferociously hot, ten-spice-curry in India and sharks soup in the Philippines.  He has come back with a cookery book of detailed recipes that mix love, photography and travel amongst the many exotic ingredients.  Indeed, each for each grandmother he has produced a portrait of the cook, and easy to follow recipe and an image of the extraordinary and at times mouthwatering final dish.

Buonappetito!

Arianna Rinaldo



start →
  • ...
  • Thailand

    Thailand

    Boonlom Thongpor, 69 years old – Bangkok, Thailand

    – Kai Yat Sai (stuffed omelette) -

    PREPARATION OF THE FILLING:
    Mince 100gr of pork.
    Chop the onion and dice the tomatoes (1 cm cubes). Chop the baby corns (2 cm).
    In a wok put a spoon of seed oil and heat until the oil is hot enough, then, add the pork and cook for one minute. Add a spoon of soya sauce.
    Het for one more minute and add the onion, tomatoes, baby corns, a spoon of sugar and one of fish sauce. Cook everything together for ¾ minutes.
    PREPARATION OF THE OMELETTE:
    Now that your filling is ready, take the eggs and whisk them with a pinch of salt.
    In a wok heat some oil and, then, drain it so as to leave only a greasy layer on the wok. Pour the eggs in the wok and heat for slightly more than a minute, moving the wok circularly to obtain a thin and large omelette.
    Keeping the omelette inside the wok, place the filling in its centre and wrap the omelette around it. Cook the omelette for one more minute, turning it a couple of times. The dish is ready to be eaten. The cook suggests adding some pieces of red pepper on it, but personally I preferred it plain!

    Thailand

  • Armenia

    Armenia

    Jenya Shalikashuili, 58 years old – Alaverdi, Armenia

    – Tolma (roll of beef and rice wrapped into grape leaves) –

    First, put in the blender 250gr of peeled and washed onions, some coriander, a sprig of thyme and two cloves of garlic. Make it into a smooth puree.
    Mix the minced beef with the puree and stir. Add a spoon of black pepper (use a lot less if kids are going to eat the tolma), 100gr of butter in pieces, 100gr of rice and two pinches of salt. Work everything with your hands, until the butter melts and the mixture becomes smooth.
    Now dip the grape leaves into some boiling water for 10 seconds and drain them. Then, shape the paste prepared before into small rolls, of about 3cm in width and 5 cm in length. Wrap them into the leaves.
    In the meanwhile, boil some water.
    Cover the bottom of another pot with a layer of rolls (already wrapped with the leaves) so as to fill the whole surface and use a dish with the same diameter of the pot to cover them, as if to squash them. Put a weight on the dish (Jenya used a stone from the garden) and pour some boiling water, until it covers the dish. Heat for 30 minutes.
    When it is cooked, take the dish away and get the rolls from the bottom of the pot, being careful not to break them. Arrange them on a plate and serve. Enjoy your meal!

    Armenia

  • Italy

    Italy

    Marisa Batini, 80 years old – Castiglion Fiorentino, Italy

    – Swiss chard and ricotta Ravioli with meat sauce -

    The first thing to prepare is the sauce because it is what takes more cooking time.
    Boil the tomatoes and when they are ready, peel them and use a food mixer to make them in a sauce. Then, chop the onion, carrot, celery and a sprig of parsley and panfry everything together. After about 5 minutes, add the minced beef. Let it cook for about 10 minutes (if you like it, you can pour a glass of red wine, too). At this point, add the tomato sauce and cook everything on a simmer for 3 hours.
    Now you can make ravioli:
    1 kilo flour, 4 eggs, 300 grams ricotta and ½ kilo Swiss chard, parmesan, 1 egg, salt and nutmeg
    First, boil the chard for half an hour, after having taken off the central part (which is hard).
    Then, in a pasteboard, you can start to make the dough. Place some flour in the centre of the board, as if it were a small volcano (a small mountain with a hole in it). Open the eggs and whip them up in a dish. Then, pour them gently inside the flour volcano and use a fork to mix everything, so that the eggs are absorbed by the flour. When the dough gets harder, you can work it with your hands until it is hard enough to be divided into four parts. Stretch each part into a 1 mm layer, using a rolling pin.
    At this point, take the chard and chop them with a common knife or a crescent-shaped mincing one. Blend the chard and ricotta, one egg, two spoons of grated Parmesan, a pinch of salt and one of ground nutmeg. This mixture is the filling for your pasta.
    Now, cut the pasta layers in small rectangles of about 8×4 cm and put one spoon of the filling in the centre of each rectangle. Double them and close the ravioli, pressing the borders with a fork.
    When you have closed them all, put them in some boiling water with salt and heat for about 10 minutes. Check one to see if they are ready before draining them. Then, you can serve them with the meat sauce. Add some grated Parmesan to your taste. Enjoy your ravioli!

    Italy

  • Philippines

    Philippines

    Carmen Alora, 70 years old – El Nido, Philippines

    – Kinunot (shark in coconut soup) –

    This dish is particularly common on Palawan Island, in the Philippines. The sea around the island is rich in the species of shark necessary for this dish. It is considered to be one of the finest fishes by the local fishermen.
    First, boil the shark for about 20 minutes, then, let it cool for a while and crumble its meat (in the same way it has been done in the bowl in the photo).
    At this point, chop one red onion, 6 garlic cloves and a small piece of ginger root. Fry them on a low heat with palm oil for 5 minutes. When it gets brownish, add 5 red and 3 green chopped chillies.
    After 5 more minutes, add the crumbled shark meat. Let everything cook for 15 minutes and then pour some coconut milk. Bring it to boil.
    Taste the soup every now and then and adjust salt and chillies to your liking.
    The soup should boil for 15 minutes, before adding a handful of Malunggay leaves. Cook for other 10 minutes and then the soup is ready.
    I would recommend to serve the soup with steamed white rice.

    Philippines

  • Haiti

    Haiti

    Serette Charles, 63 years old – Saint-Jean du Sud, Haiti

    – Lambi in creole sauce –

    The first thing to do is fish the lambi in the Caribbean Sea. Lambi (Strombus gigas) is a big shell, 30 cm of length, from which you can pull out the shellfish by making a whole in the upper edge. Wash it properly and cut the claw as well as the other hard parts. Make it in thin slices.
    Crush and strain the garlic, leek, parsley, chillies, bitter orange juice, lime and salt. Add some tomato puree and seed oil.
    Add the lambi and bring to boil, pouring continuously water and a juice made with grated coconut and water.
    On a side, prepare some rice (Haitian, and not American, rice). Wash and fry some local black beans (pois congo). Prepare the spices for the rice: leek, parsley, garlic, pepper, chillies, tritri (dried baby river shrimps), dried saltwater shrimps, jonjon (local mushrooms), grated coconut, oil. Wash the rice and add it to the beans and spices. Cover the pan and let the water evaporate.
    In another pan, heat some seed oil and fry the plantains (bananas) cut in thick slices. Take them off the oil, crush them and then fry them again.
    Serve everything on a dish, but be careful to keep the three elements (rice, lambi and bananas) separate. You can accompany this dish with an iced Prestige (Haitian Beer).

    Haiti

  • Cayman Islands

    Cayman Islands

    Maria Luz Fedric, 53 years old – Cayman Islands

    - Honduran Iguana with rice and beans -

    1. The most difficult step in preparing this dish is obviously to catch a fresh iguana! If you succeed in that, the rest of the recipe will be rather easy!
    2. First of all, the iguana has to be cleaned: cut the head; slit the iguana open down its belly, along its legs and tail and skin it completely pulling with energy.
    3. Pull out all guts and wash it carefully in the water.
    4. Cut the tail in 5cm pieces. Separate the legs from the body and chunk the rest in two pieces.
    5. Place the chunks in a bowl with some water and 50% distilled vinegar and let them there for about 10 minutes. Wash again with water and dry.
    6. Now take the pepper, onion and two stalks of celery and chop everything.
    7. Chop thinly a hot chilli and four sweet chillies.
    8. In a bowl, place all the vegetables, the chillies and the chunks of iguana together and season everything with some Maggi spices (to your liking) and a Maggi cube (or other similar ingredient). Mix and add a spoon of stock meat.
    9. Put a casserole on the heat with two spoons of seed oil. When the oil is warm enough, pour in the marinated meat and vegetables.
    10. In the meanwhile, in another saucepan, warm a dish of beans with 1 litre of coconut milk. When it boils, add ½ kilo of rice and a spoon of salt. Let the rice cook to your taste and turn the heat off. If the coconut milk is not enough, add some more while the rice is cooking.
    11. After 20 minutes that the iguana and vegetables are cooking, add two sprigs of thyme and cover the casserole with a lid. Let it cook on a low heat for 30 minutes and then pour in a full glass of coconut milk. Higher the heat and leave everything cooking for 15 minutes more. After that, the iguana is ready.
    12. In the last 15 minutes of cooking, prepare the fried plantain: cut it in half-cm-thick slices and fry in boiling seed oil.
    13. Serve and enjoy your iguana, enriching its tasting with an iced beer if you wish!!!

    Cayman Islands

  • Lebanon

    Lebanon

    Wadad Achi, 66 years old – Beirut, Lebanon

    – Mjadara (rice and lentils cream) –

    Mjadara is the typical Friday dish in the Christian Lebanese communities because it is vegetarian. There are different ways to prepare it. The uniqueness of Wada’s recipe is that at the end of the preparation she adds some red radishes to decorate the dish. She says the taste of the red radish enhances that of the lentils.
    The first thing to prepare Mjadara is boiling the lentils in some water. While boiling, the lentils should absorb all the water, so be sure you don’t pour too much. It is better to start with a little quantity of water and add it every now and then, while the lentils are boiling.
    In the meanwhile, chop the onions in small pieces and fry them in some seed oil, as if they were French fries. They should become golden and crispy.
    When the lentils are ready, tender and have absorbed all the water, make them into a purée using a food mixer. Add two glasses of water to the cream and bring to boil. When it boils, pour in the rice and the burgul, adding salt and pepper. 5 minutes before the rice is ready, add the fried onions.
    Be careful to stir the cream continuously in order to avoid lumps.
    When the rice is ready, serve Mjadara in soup dishes, decorated with cloves of onion, red radish and mint.

    Lebanon

  • Malawi

    Malawi

    Regina Lifumbo, 53 years old – Mchinji, Malawi

    – Finkubala (Caterpillar in tomato sauce) –

    In Malawi and the neighbouring countries they call “caterpillar“ the maggot of an insect similar to our moth. These maggots can be found on trees at the beginning of the rainy season. They catch and dry the maggots to use them as food all year long. There isn’t only one way to cook them, each village has got its own recipe, and I had the chance to taste them in a sauce of tomatoes and onions.
    First, put the dried maggots in some water for about 5 minutes in order to soften them. Be careful not to keep them for too long in the water because they might lose consistency and melt when cooking. Drain and let them dry for a while.
    In the meanwhile you can start to chop the onions and dice the tomatoes.
    In a pan, heat two spoons of seed oil directly on the embers (or maybe in your case you can use a cooker). When the oil is hot enough, leave the onions and tomatoes fry slowly on a low heat.
    After about 10 minutes, add the maggots to the sauce and a spoon of salt.
    Cook everything for 15 minutes, stirring continuously, and in the end take the pan away from the fire or turn the cooker off.
    Now, if you are ready for a culinary adventure, sit at your table and eat what you have prepared!

    Malawi

  • China

    China

    Pan Guang Mei, 62 years old – Chongqing, China

    – Hui Guo Rou (twice-cooked pork with vegetables) –

    Chinese people know that eating pork every week is good, but with moderation and provided that you accompany the pork with a good deal of vegetables, and possibly that you cycle every day going to do the shopping. This is how they keep slim, according to Pan Guan Mei.
    The word ROU (the third in the word of the recipe) means “meat cooked again in the wok” in Chinese and, indeed, the meat has to be cooked twice: the first time in boiling water and the second in a wok with some vegetables. Let’s see how to make it.
    First, boil the pork fillet in some water for 30 minutes, using a wok. Cover the meat completely with the water. In the wok, add a shred ginger root and one green onion, chopped.
    Check if the meat is fully cooked through, before removing it from the water. If it is ready, cut it into thin slices.
    Now, chop the green onions, white onion and peppers in pieces of about 3 centimetres (not too small).
    In a wok, stir fry the ginger with a spoon of hot oil, for one minute. Add the sliced pork and cook for 5 minutes, stirring often. Then, put everything on a dish.
    Sluice the wok out and put it again on the heat with two spoons of oil and two of sugar. Keep it to low heat and wait for the sugar to melt and start to caramelize. At this point, add three spoons of hot chilli sauce and two of soya sauce.
    After a couple of minutes, add the sliced pork with the vegetables and heat everything together for 5 minutes. Then, your dish is ready!

    China

  • India

    India

    Grace Estibero, 82 years old – Mumbai, India

    – Chicken vindaloo –

    Typical of the Indian cooking, chicken vindaloo is a hot dish, which was originally introduced to Goa by the Portuguese. Often served in special occasions, this dish is traditionally prepared with pork, but I am sure you will be fully satisfied by this version with chicken.
    The first thing to prepare is the masala sauce. It is very easy to make: put all the ingredients, apart from the chicken and the vegetable fat, in the blender until you get a red smooth paste; then, add a glass of water and blend again. The masala sauce is already made! Just buy it! Extremely easy, isn’€™t it?
    Now, in a large pan fry some vegetable fats with an onion, chopped in small pieces. Heat the onion until it becomes golden and then add the masala sauce. When everything is hot enough, add the chunks of chicken. Cook for about 25 minutes and your dish is ready!

    India

  • Indonesia

    Indonesia

    Eti Rumiati, 63 years old – Jakarta, Indonesia

    – Soto Betawi (beef soup with coconut and vegetables) –

    COCONUT MILK:
    - open 5 coconuts, keeping their water in a bowl
    - take the white meat off the shell and grate it inside the bowl with the coconut water
    - blend everything. Using your hands, get small quantities of the mixture and squeeze it on another bowl, so as to save the liquid separately (alternatively you can use a spinner). Now you coconut milk is ready.

    Boil the chunked beef in some coconut milk, together with 10 lime leaves and a crushed ginger root. Let it heat for 40/50 minutes.
    In the meanwhile, fry 10 garlic cloves, 200g chopped red spring onions, 5 candle nuts and 1 crushed ginger root in a pan with some seed oil. After frying them, crush them all together or blend them in a mixer in order to obtain a sauce. On a side, boil 5 red hot chillies and 10 sweet chillies for 15 minutes and then blend them in a mixer with a spoon of white pepper grains and one of salt to obtain the other sauce. At this point, mix the two sauces in a pan, add a spoon of seed oil and heat for about 5 minutes. This final sauce has to be added to the beef boiling in the coconut milk 15 minutes before the end of its cooking time. Let everything on the fire for 15 more minutes and, then, your soup is ready!
    In another bowl, crush with a mortar: 8 garlic cloves, 250g onions, 50g sweet chillies, 2 hot chillies, a little finger-size piece of ginger and 5 candle nuts. The paste obtained has to be served separately from the soup. Your guests might use it to their taste to spice the soup.
    Now, chop some cucumbers, carrots and tomatoes to serve them in a fresh salad, which is the side dish for your soup.

    Indonesia

  • Latvia

    Latvia

    Inara Runtule, 68 years old – Kekava, Latvia

    – Silke €“ (herring with potatoes and cottage cheese) –

    Before starting to cook, you have to marinate the herring fillets in some water for at least one hour and a half. This process is used to wash the herring from the salt. If you want to give the herrings a sweeter taste, use milk instead of water.

    Once you have washed the fillets from the salt, you can start the actual recipe.

    First, peel the potatoes, chop and boil them, until they are cooked to your taste.

    In the meanwhile, slice the onions very thinly and put them in a hot water bowl with two spoons of vinegar. Let them marinate for about 20 minutes.

    Get the herring fillets and take off their skin and fishbone. Chunk them in pieces of about 3 cm and lay them on a plate. At this point, top the chunks of herring with the sliced marinated onions so as to cover them completely.

    Take a cup of sour cream and blend it with a cup of Kefris (or Greek yoghurt). Pour the cream obtained on the fish and onions. Shred some anet on top and let everything marinate for at least an hour.

    On a side, mix some cottage cheese with a cup of Kefris (or Greek yoghurt) and a sprig of anet, shred too. This cream will be used to season the potatoes in the end.

    Now that everything is ready, you just have to lay out the dish: place the chunks of herring and the potatoes on the same dish, season the fish with some cream from its own marinating and the potatoes with the other cream obtained in the last step of our recipe. Serve with white wine or iced beer. Enjoy your meal!

    Latvia

  • Zanzibar

    Zanzibar

    Miraji Mussa Kheir, 56 years old -€“ Bububu, Zanzibar

    – Wali, mchuzina mbogamboga (rice, fish and vegetables in green mango sauce) –

    The barracuda is one of the most popular catches in Zanzibar, but it is not fundamental for this recipe, you might want to use any other kind of fish. Let’s see how to prepare it:
    First of all, scale the fish and cut it in chunks of about 10 cm length. With a knife, make some cuts on the side of the fish and salt them inside. Chop a piece of ginger and put it inside and outside the fish.
    Heat two spoons of oil in a pan and fry the fish for 10 minutes on each side. Drain it from the oil.
    If you have the rice cooking machine, you can use it, otherwise boil the rice in some water.
    Wash two bunches of spinach and cut them in stripes. Boil everything in some water for ten minutes and drain.
    Wash the tomatoes, aubergines and green mangoes and dice them. Heat two spoons of oil in a pan and when it is hot enough add, first, the tomatoes and, 5 minutes later, the aubergines. At this point, add a teaspoon of curry, one of masala and two pinches of salt. Let it cook for 5 more minutes and then add the mangoes. Wait for 5 more minutes and add the boiled spinach. Stir the mixture and pour a glass of water. When the water starts to boil, let it cook for other 10 minutes.
    Now, the dish is ready to be served on a large plate, keeping fish, rice and vegetable sauce separate. Enjoy your meal!

    Zanzibar

  • Malaysia

    Malaysia

    Thilaga Vadhi, 55 years old – Kuala Lumpur, Malaysia

    – Nasi Lemak (coconut rice with vegetables and fried dried anchovies) –

    Nasi Lemak is the traditional Malaysian dish. It is served for breakfast, lunch and dinner in restaurants. You can find it whenever and wherever you want in Malaysia!
    The first thing to do is wash the rice in cold water. Then, put it in a pot with 250g of coconut milk, 50g of rock sugar and 15 leaves of screw pine. Cover the pot and cook slowly on a low heat for 35 minutes. If you have a rice cooking machine, you can have a better result.
    Roast the peanuts in a non-stick pan with a spoon of palm oil and a pinch of salt.
    In another non-stick pan, fry the dried anchovies with a spoon of palm oil.
    Then, put 20 red chillies, 15 shallots, 1 onion, 5 garlic cloves, 2 two-cm pieces of ginger and 1 spoon of palm oil in a blender. Blend everything until you get a smooth paste.
    In a mortar, crush 2 spoons of shrimp paste and 2 garlic cloves until minced smoothly.
    Now, cook these two pastes (the ones obtained in the last two passages) together, in a pan with 3 spoons of palm oil and one of salt. Heat for 15 minutes and then, add a chopped onion and two spoons of sugar. Let it cook for 5 more minutes.
    In the meanwhile, harden 4 eggs in boiling water and sauté some fresh spinach in a pan with palm oil for at least 5 minutes.
    At this point the rice should be cooked and the sauce should be ready, the eggs hardened, the spinach sautéed, the anchovies fried and the peanuts roasted. You only need to get a cucumber, slice it and adjust all the ingredients on a dish, as it is shown in the photo. Enjoy your meal!

    Malaysia

  • Zimbabwe

    Zimbabwe

    Flatar Ncube, 52 years old – Victoria Falls, Zimbabwe

    – Sadza (white maize flour) and pumpkin leaves cooked in peanut butter -

    In Zimbabwe and in its neighbouring areas of Africa, almost every dish is characterized by the presence of Sadza, a kind of polenta made with white maize flour. You can accompany this with everything: vegetables, meat and fish. In our case, we’ll see how to make it in one of the simplest and most popular dishes of the Zimbabwean tradition.
    First of all, boil some water with a spoon of baking soda.
    Then, take off the fibres from the pumpkin leaves. In order to do that, you simply have to pull out the little veins on the leaves and on the stalk. Once cleaned, cut the in thin stripes, stalk included. Boil them for about 5 minutes.
    In the meanwhile, drain the boiled pumpkin leaves, let them cool for a bit and put them in a pan with two spoonful of peanut butter and a pinch of salt. Heat for about 3 minutes, stirring continuously, and after that your pumpkin leaves are ready.
    Now it’s time to make the Sadza.
    In a small pot, boil two full glasses of water. In another pot, pour a generous glass of white maize flour and pour the boiled water from the other pot. Cook the mixture on a low heat for a few minutes, stirring all the time. If you think that the Sadza is getting too solid, pour some more water or, vice versa, if it is too liquid, add some more flour.
    At this point your recipe is done, you only have to serve it on a dish, just like the one you can see in the photo.

    Zimbabwe

  • Brazil

    Brazil

    Ana Lucia Souza Pascoal, 53 years old – €“ Rio de Janeiro, Brazil

    – Fejoada light –

    The most representative and typical dish of Brazil is undoubtedly the Fejoada!
    Let’€™s see how to make its lighter version:
    - First of all, leave the dried meat in some water for 2 days to take away the salt. Change the water 2/3 times a day.
    - After 2 days, drain it and cut it into pieces.
    - In a pan, fry some garlic and bacon cut into stripes with oil for about 2 minutes. Then, add the pieces of meat you have previously prepared. Pour in a glass of water and cook until it becomes tender.
    - On a side, cook the beans to the 80% of their normal cooking time in some water, with the addition of 4 bay leaves. Use a pressure cooker.
    - When the meat is half-cooked (after about half an hour), add the sliced sausages to the same pan.
    - As soon as the sausages are cooked too, pour in the pan the beans with their water and leave everything on the heat for other 30 minutes.
    - Chop the collard leaves into thin stripes and sauté them in a pan with some oil for about 3-4 minutes.
    - In a separate pan, warm 2 spoons of oil and add the manioc flour. Heat for 4 minutes.
    - Peel the oranges and divide into segments.
    Now you are ready to arrange all the ingredients you have prepared on the plate, as you can see in the photo, and serve it!

    Brazil

  • Philippines

    Philippines

    Fernanda De Guia, 71 years old – Manila, Philippines

    – Sinigang €“ (tamarind soup with pork and vegetables) –

    Boil the pork in some water with salt. After about 20 minutes, add 6 tamarinds (without peeling or chopping them), 3 taro corms, peeled and chopped, and 4 tomatoes.
    After 15 minutes the tamarind gets tender (the shell shows cracks). Drain it from the soup, open it and take the seeds off. Crush them with a wooden spoon in order to obtain their juice. Pour the juice into the soup using a strainer.
    After 10 minutes, take the tomatoes off the soup, peel and mash them and then put them back into the soup.
    When everything has boiled for about 50 minutes in total, add the water spinach, okras, spring beans and green finger pepper in big pieces. Salt to your taste and let boil for other 10 minutes.
    Turn off the cooker and serve the soup.

    Philippines

  • Zambia

    Zambia

    Joyce Muape, 49 years old – Kalulushi, Zambia

    – Inkoko Nama Spices (Roasted spiced chicken) –

    As a first step, chop 3onions, some rosemary, parsley and Indian basil all together. Shred everything well, using a crescent shaped mincing knife.
    Squeeze the lemons and strain their juice.
    In a large bowl, pour the lemon juice, half a glass of seed oil, two spoons of mixed barbecue spices and one of salt. Blend everything and add the chopped vegetables.
    In the same bowl, marinate the chunks of chicken, rolling them in the seasoning with your hands. Make sure every chunk is well seasoned with the mixture prepared before.
    Put the chunks of chicken in an aluminium casserole with some seed oil and roast it in the oven at 180°for about 40 minutes.
    If you are using a wood-fired oven, just like Joyce did, check the chicken quite often, because the temperature of the oven is more uncertain and can vary at moments during the cooking time.

    Zambia

  • Algeria

    Algeria

    Lebgaa Fanana, 42 years old – Timimoun, Algeria

    – Chicken and vegetables CuosCous -

    To make a good couscous you should have an earthen pot for steaming. Otherwise, you can use a steel pot with a steel strainer of the same size.
    Boil plenty of water in the pot with some oil, two pinches of salt and one of pepper. When the water boils, add the diced tomatoes, a pinch of cinnamon and the chopped chillies.
    Cover the pot containing the boiling stock with the strainer and fill it with some semolina (couscous). Let the semolina steam for 15 minutes, put it on a dish and work it with oily hands in order to separate the grains. Then, put it again on the strainer and cook it for other 15 minutes with the stock steam.
    Then, the semolina is almost ready, so put it in the stock and add the rest of the ingredients: the potatoes, one onion, the pumpkin, courgettes and chicken, everything chopped.
    Cook everything to your liking. Just before serving, steam the semolina for more five minutes. Serve the couscous putting some semolina on a dish and seasoning it with the chicken and vegetables stock.
    Fanana has got a secret to make the semolina tastier: she prepares some garlic juice, squeezing a few cloves. She uses this juice and some oil when she works the semolina with her hands, between the second and the third cooking steps.

    Algeria

  • Sweden

    Sweden

    Brigitta Fransson, 70 years old – Stockholm, Sweden

    – Inkokt Lax – (poached cold salmon and vegetables) –

    Undoubtedly, salmon is the most widely spread kind of food on Swedish tables. It can be cooked in thousands of different ways, simpler and lighter or not. This recipe describes the most common one (and probably even the healthiest and lightest).
    It is a typical summer time recipe for two reasons: first, because it is served cold and secondly, because sweet potatoes can be found only in summer.
    To start with, boil the potatoes and the string beans in two separate pots. You can cook them to your taste. In Sweden spring beans are usually boiled for a few minutes only, so that they are served hard and crispy.
    Tail the stalks of anet and boil them in 1 litre of water with 2 spoons of salt. When the water boils, add 1 thinly sliced lemon and let it cook for 5-6 minutes.
    Now, chunk the salmon fillet and put it in the pot. At the same time turn off the cooker and leave everything there until the water gets cold. At this point your salmon is ready.
    This cooking method enhances the taste of the salmon, because it doesn’t waste its aroma in the boiling water.
    On a side, add some shred anet to the Greek yoghurt and blend everything together.
    Place the salmon chunks on a dish with the potatoes and the string beans, decorate it with some fresh anet and sliced lemon and serve with the yoghurt sauce prepared.
    You can match this dish with cold white whine.

    Sweden

  • Turkey

    Turkey

    Ayten Okgu , 76 years old -€“ Istanbul, Turkey

    – Karniyarik (stuffed aubergines with meat and vegetables) –

    Karniyarik is a typical Turkish dish, not one of those you might find in a restaurant, but a common home cooking recipe.
    First of all, clean the aubergines, peel them lengthwise making stripes of 2cm until only 50% of the total skin is left. Then, make a vertical cut in order to be able to open a bit and stuff them, but don’t cut them completely in two halves. Put some salt inside and outside. Now, in a large pan, fry them using sunflower oil for 5 minutes, turning them continuously.
    Dice two tomatoes and slice the other two.
    Chop the onions and chillies and sauté them together with some olive oil. When they brown, add the minced beef and some salt and pepper. When the meat is no longer red, add the diced tomatoes. Cook on a low heat, covering

    Turkey

  • Canada

    Canada

    Kathy O’€™Donovan, 64 years old – Whitehorse, Canada

    - Bison under the midnight sun –

    You need to start the preparation the evening before when you want to eat the bison! The meat has to be marinated in some beer with salt, pepper and the juniper berries for 12 hours.
    Once it is marinated, drain the meat from the beer (which has to be kept along with the herbs, anyway), dry it and chunk it into pieces of 4 centimetres.
    In a big pan, heat the pieces of bison with some olive oil for not more than 3 minutes.
    In a baking tin, place the pieces of meat into layers, separating each from the other with the strips of bacon, and season each layer with squashed garlic, laurel leaves, rosemary and some juniper berries.
    Top the last layer with the red onion, chopped roughly.
    Add 5 big spoons of tomato pulp to the beer used for marinating and pour everything on the meat. Make sure the liquid filters between the layers of meat, moving thepieces with a fork.
    Cover the tin and bake in the oven for 3 hours and a half at 150°/160°.
    Halfway through the cooking time, check the tin: if the liquid has already been absorbed, add one or two glasses of water.
    15 minutes before the end, add the sliced mushrooms and two spoons of flour on top.
    And your bison is ready to be eaten! In Canada bison in casserole is often accompanied with iced beer, but, if you can, I would suggest a nice red wine.

    Canada

  • Alaska

    Alaska

    Susann Soresen, 81 years old – Homer, Alaska

    – MOOSE STEAK -

    The first secret to cook properly a moose steak is the skillet! You need a cast-iron one. Having that, the rest comes very easily.
    Put two spoons of oil in the cast-iron skillet and turn heat to high. When the oil is hot, put the moose fillet in the skillet and sear the meat for one minute and a half on each side (a bit less if you like it rare or a bit more if you want it well-done).
    Once seared, but still in the skillet, sprinkle the fillet with salt and pepper. Then, put it on a dish and add some “Lea & Perris” BBQ sauce.
    Your moose steak is ready to be eaten. In Alaska they often accompany this dish with iced beer or even coke. However, since moose meat has a strong taste (and since I am Italian), I would suggest drinking a nice red wine.

    Alaska

  • Morocco

    Morocco

    Eija Bankach, 62 years old -€“ Massa, Morocco

    – Chicken Tajine -

    Tajine is a common dish of meat with sauce, very popular in the Northern-African cooking, and Moroccan in particular. Its name draws from the characteristic plate used to cook it, which is traditionally made of clay and is composed of two parts: a lower flat-bordered and round part and an upper conic one, which is positioned above the dish during cooking time. The shape of the lid is made on purpose so that it facilitates the coming of the condensation downwards, and it has got a knob on top to handle it easily. Instead, the lower part is used to serve the dish at table.
    To make a good Tajine you don’t have to be professional chefs, its preparation is very easy.
    Lay the lower part of the tajine plate on the embers. Using a spoonful of oil, fry on low heat two sprigs of parsley, two green chillies and half onion, everything previously chopped.
    In the meanwhile, clean and chop roughly all the other vegetables.
    As soon as the fried vegetables are ready, put the chicken on top of them and cover everything with the remaining chopped vegetables. Add salt and pepper to your taste, cover the tajine with his lid and let it cook for about one hour.
    At the end of the cooking, set the tajine in the middle of the table and, as part of the tradition, the guests help themselves on the dish, using their hands. If you prefer using cutlery, the food will taste the same, but you won’t have the pleasure of literally licking your fingers in the end.

    Morocco

  • Bolivia

    Bolivia

    Julia Enaigua, 71 years old – La Paz, Bolivia

    - Queso Humacha (vegetables and fresh cheese soup) –

    Queso Humacha is one of the most popular and traditional dishes in Bolivia. You can easily find it in any restaurant in La Paz and, even more, in the street restaurants near markets.
    It is easy to make:
    - First of all, boil the ears of white maize and the papa pirào (without peeling them) in some water in two separate pots. Cook them for 40 minutes.
    - In a casserole, fry half chopped onion with some oil on a low heat.
    - Peel the haba beans and add them to the onions.
    - After 10 minutes, add some chopped Huakataya and a pinch of chilli powder. Pour in a glass of hot water.
    - Check on the cooking point of the beans at times. When you think they are ready, add the cheese, which has been diced, and let everything cook for 5 minutes more to melt the cheese.
    - Drain the ears of maize and papa pirào. Chop the ears in three pieces and also half the papa pirào if you like. Place them on a plate and pour the sauce you have obtained from cooking the cheese and beans on top.
    - Your dish is ready to be enjoyed. If necessary, sprinkle a pinch of salt on it.

    Bolivia

  • Mexico

    Mexico

    Laura Ronz Herrera, 81 years old – Veracruz, Mexico

    – Vegetarian Tamal -

    First of all, you need to prepare the “masa”, the white corn paste that you can see in the middle of the ingredients in the photo. Take off the grains of the white corncobs and collect them on a dish. Then, crush the grains with a mortar or any other suitable tool in order to obtain some flour.
    Once you have obtained (or bought) the flour, mould it with water, two spoons of oil and two teaspoons of salt. In the past, people used to add a spoon of quicklime to the mould because they thought it made bones stronger (if you believe in it, you still can do it). Work the mould with your hands until it gets thick, but soft enough to be rolled.
    Now, chop all the vegetables in 1cm cubes and boil them in some water for 20 minutes. When ready, drain and place them on a dish.
    Get the banana tree leaves. Lay them separately on the table and place a handful of masa in their centre, giving to the paste the shape of a small boat. Inside each masa boat, put two spoons of boiled vegetables and close it. Wrap everything in the banana leaves and double the ending of the leaves to keep them close.
    Boil your tamales for 1 hour and serve them. If you like it, you can eat them with hot sauce or simply topping them with some chilli powder.

    Mexico

  • Morocco

    Morocco

    Fatma Bahkach, 59 years old – Aghrimz, Morocco

    – Bat Bot – (Berber bread baked in a pan) –

    The Berber bread is not so different from the Italian one. The ingredients are the same and the process of making it is substantially very similar. The difference is in the shape and baking. The Berber bread is cooked in a cast iron pan and looks like the Italian schiacciata (a flat loaf of bread), but it is softer and less crusty.
    Let’s have a look at the preparation:
    Shape the flour (about half a kilo) into a mountain in a wooden pasteboard and make a hole inside it as if it were a volcano. Pour a spoon of brewer’s yeast and one of salt into the hole.
    Now pour gently some water into the hole and whisk with a fork all the ingredients.
    When the dough becomes harder, you can start working it with your hands until it gets smooth and uniform.
    Let the dough rise for two hours.
    When it is ready, roll it out until you get flat disks with a diameter of 20 cm and 1cm thin. Let the disks rest for one hour under a cloth.
    At this point, heat a cast iron pan, after having slightly oiled it.
    Cook the disks of dough for 5 minutes without turning them. There is no exact time of cooking, you should check it yourself if you need more or less time. The heated disks should puff up and become soft inside, with a thin crispy crust outside.
    You can eat the bread plain or you can stuff it with whatever you want.

    Morocco

  • Kenya

    Kenya

    Normita Sambu Arap, 65 years old – Oltepessi (masaai mara) Kenya –

    – Mboga and orgali (white corn polenta with vegetables and goat) –

    Orgali (which is a sort of white corn polenta) is one of the most popular kind of food in Africa. In particular, in this area of Kenya, it is part of the everyday meal and it is at the base of almost any recipe. It is always eaten together with something else: meat, vegetables, fish and so on…
    The first thing to prepare for our recipe is the orgali:
    Bring to boil a bit less than a litre of water with some salt. When it boils, add 500 gr of white corn flour, pouring them in the pot a bit at a time and stirring continuously until you obtain a dense mixture. Cook for about 10 minutes, turn the gas off and then let it cool.
    Now you need to prepare meat and vegetables:
    - Chunk the goat meat into small pieces (about 3cm). Take the skin off the leg of the goat and strip the flesh from it. Put the meat in some water with salt.
    - Melt the cow’s fat in a saucepan and when it starts to fry, add two tomatoes chopped in cubes.
    - As soon as the tomatoes go mushy and create a sauce, add the chunks of meat and all the sukuma (cut in stripes).
    - Let everything cook for about 40 minutes. Taste it to see if you need more salt and add some if necessary.
    When meat and vegetables are cooked, place them on the same dish with the orgali, as you can see in the photo.

    Kenya

  • Albania

    Albania

    Neriman Mitrolari, 52 years old – Albania

    – Burekoep Domate -

    The most difficult part of the recipe is the preparation of the thin layers of pastry (on the left in the photo):
    In a bowl, blend a glass of water, a teaspoon of salt, a spoon of seed oil and ½ kilo of flour until you obtain a smooth paste. Knead it with your hands, adding some water if necessary. When the dough is ready, roll it in little balls with the diameter of 3-4 cm and let them rest for 10 minutes.
    At this point, put two pinches of maize starch on a pastry board and roll out all the balls, one by one, so as to create very thin round layers of pastry of about 30 cm. You should use a rolling pin (a broomstick for example) to make them as thin as possible.
    Then, bake the layers in a metal baking tin, cooking each of them separately for 5 minutes at 200° in the oven. After that, let them cool for a bit.
    Now it’s time to prepare the actual Burekoep:
    - Whisk 4 eggs with a spoon of salt and 3 glasses of milk. Melt three knobs of butter and two spoons of seed oil and add them to the beaten eggs and milk.
    - Take a round metal baking tin (30 cm diameter) and grease it with two spoons of seed oil.
    - Now, as if you were preparing lasagne, place on it one layer of pastry (which should be dried and ready at this point) and pour on top some of the liquid you have obtained beating the eggs, milk, butter and then another layer and so on.
    - In the end, press the layers with your hands in order to dip them all well in the liquid.
    - Pour a glass of milk and spread a final pinch of salt.
    - Bake at 200° for 40 minutes.
    When you take it out of the oven, let it rest outside for at least 15 minutes before being served.

    Albania

  • Buenos Aires, Argentina

    Buenos Aires, Argentina

    Susana Vezzetti, 62 years old – €“ Buenos Aires, Argentina

    Empanada Criolla (that is, meat stuffed pastry)

    The first thing to do to cook empanadas is preparing the dough, called masa:
    - Knead 1/2kilo of flour with one egg and half glass of water. Work it well and add water (if necessary) until the dough is dense but smooth.
    - Now you can roll out the dough on a pastry board using a wooden rolling pin. Stretch until it is about 1 mm thick and then cut it in rounds of about 15 cm in diameter.

    Preparation of the filling for the empanadas:
    - Chop onions and peppers and put them in a pan with two spoons of oil. Sautè everything.
    - Boil the other egg until it is hard-boiled.
    - After 5 minutes of cooking, add the minced beef in the pan, along with a pinch of salt and one of cumin.
    - Cook for about 10 minutes, until the liquid is completely absorbed. When it is ready turn the gas off.
    - Let the filling cool for half an hour (if it is still hot it will ruin the dough when you stuff it)
    - When the filling is cold enough to be used, mince the hard-boiled egg in the mixture and add a spoonful of raisins.
    At this point you can stuff the rounds of dough with two spoons of filling each and one olive. Fold the dough so as to form a half-moon shape. Press the edges with your fingers to close the empanada. Brush the top of the empanadas with egg yolk and place them in a baking tin. Put the tin in the oven and bake for 15 minutes at 180°.

    Buenos Aires, Argentina

  • Mendoza, Argentina

    Mendoza, Argentina

    Isolina Perez De Vargas, 83 years old – €“ Mendoza, Argentina

    - Asado Criollo (mixed meats barbecue) -

    Argentina is famous for its excellent meat, so, an Argentinian grandmother could not but cook a tasty asado for me:
    - It is essential to prepare a good fire with hot embers to cook a tasty asado.
    - So, light a fire with some Algarrobo or Jarilla wood. Let the fire burn the wood well and wait for the embers to remain in the end.
    - Put some salt on the beef and pork ribs and on the tripe.
    - When the embers start to lose a bit of their heat, put a metal grill above them and place the meats and sausages to cook on that.
    - The Argentinian secret to cook asado, differently from other countries where they prepare barbecues, is that everything is grilled very slowly. The embers must create a low but constant heat.
    - Let the meats cook for about 1 hour (sometimes even more)
    

Serve the meat accompanied by good Argentinian wine.

    Mendoza, Argentina

  • Sao Paulo - Brazil

    Sao Paulo - Brazil

    Maria da Penha Vito Barbosa da Silva, 43 years old – Sao Paulo, Brazil

    - Pastel de carne -

    Pastel is undoubtedly one of the most popular kinds of food in Brazil. You can buy it in restaurants, cafes, night pubs and many small street stalls or markets. Brazilians eat pastel for breakfast, as an afternoon snack and often also for lunch or dinner.
    Its preparation is not very difficult:
    - First of all, defrost the puff pastry at room temperature. It takes about 3 hours to defrost it completely.
    - Chop an onion and some parsley. Dice some tomatoes. Cut the olives in small pieces.
    - In a pan, fry the chopped onion with some oil. After 2 minutes, add the minced beef, the diced tomatoes, olives and parsley. Add some salt.
    - When the meat is cooked, turn the gas off and let it cool for 5 minutes.
    - Cut the puff pastry in squares (15 cm side length). Place two abundant spoons of cooked meat and vegetables in the centre of each square. Fold and press the sides together so it won’t open, like when you make panzerotti.
    - Now deep-fry the pastel in very hot seed oil, until it gets golden and crispy.
    - Drain it from the oil, let it cool a bit and enjoy!

    Brazilians often accompany the pastel with an iced beer.

    Sao Paulo - Brazil

  • Egypt

    Egypt

    Fifi Makhmer, 62 years old -€“ Cairo, Egypt

    – Kuoshry (pasta, rice and legumes pie) –

    The first thing to do for the Kuoshry is breaking spaghetti in 2cm-long bits.
    - Then, in a pot, boil a plate of rice, small macaroni and the bits of spaghetti. Let everything cook until the rice is ready (at that point the pasta should be very soft – overcooked for the Italian style but that’€™s what you need for this recipe!)
    - Boil also the chickpeas and lentils (in two separate small pots) until they are soft enough.
    - While they are cooking, chop thinly 1 onion and fry it in hot olive oil until it becomes crispy. Drain it from the oil and keep it on a side to use it as a decoration for our dish at the end.
    - When pasta and rice are ready and so are lentils and chickpeas, place everything together in a pan and mix, adding spices to your liking. Leave some chickpeas on a side for the final decoration.
    - Now place the mixture into a ring-shaped pudding mould (it’s up to you if you prefer to use just one big mould or small ones for individual portions), pressing it well inside to make it compact. Then overturn it on a dish and take the mould away: what you get is a sort of pasta, rice and legumes pie.
    - Garnish the pie with some chickpeas in the central hole and stripes of tomato sauce on the sides. Spread the crispy onion bits on top of the dish.
    Your dish is ready to be enjoyed.

    Egypt

  • Ethiopia

    Ethiopia

    Bisrat Melake, 60 years old – Addis Ababa, Ethiopia

    – Enjera with churry and vegetables -

    To prepare this dish you need to cook different ingredients separately. It is the product of various recipes. The Enjara, whose preparation takes 3 days, is the first thing to make:
    Enjara:
    - Mix 1 kilo of teff flour and 1 spoon of yeast with some water until you obtain a smooth and dense dough (like the one you would use to make bread).
    - let it ferment for 3 days
    - now the dough should be much softer than when you prepared it 3 days before. Add water until it becomes cream-like. Use it in the same way as when you make crepes. If you have the possibility to use an Ethiopian oven in ceramic (like the ones at her back in the photo), do use it!

    Churry (in the centre of the photo):
    - Stir fry 3 chopped onions and 10 chopped sweet chillies in some oil for a few minutes. Add 3 glasses of water and let it cook for about ten minutes. Then, add the split peas and the plate of Mitin Shuro. Mix well, cover with a lid and cook on a low heat for about 30 minutes, stirring every now and then.
    - After 30 minutes your churry is ready!
    Cauliflower leaves (the dark green vegetables on the sides of the photo):
    - Boil some cauliflower leaves in water according to your taste
    - Drain and chop them and fry them in a pan with some oil, onion and salt
    Liquid Churry (the small orange spots in the photo):
    - Fry lightly half an onion and a pinch of hot chilli powder in some oil. Add 200 gr of Mitin Shuro and two glasses of water. Cook for 20 minutes
    String beans and savoy salad:
    - Slice the savoy into stripes and chop the beans. Boil everything together in some water to suit your taste. Drain the vegetables and put them in a pan with oil and chilli to sautè them for about ten minutes
    Now that all the ingredients are ready, you can place them in the dish as it is shown in the photo and serve it.
    Ethiopian people eat it with their hands. They tear out pieces of enjara and use those to take sauces and vegetables.

    Ethiopia

  • Florianopolis -  Brazil

    Florianopolis -  Brazil

    Rosane Liborio, 54 years old – Florianopolis, Brazil

    – Garlic prawns with rice and prawns pirao –
    To prepare this typical dish from Rio de Janeiro you don’t need to be a master chef, its preparation is rather easy:
    Preparation of the prawns Pirao:
    Pirao is a sauce made from fish or prawns and manioc flour, often used to accompany other dishes.
    - First of all, chop ¼ of an onion, a tuft of parsley and all the tomatoes and sautè them in some oil. While they are cooking, you should squash the tomatoes so as to obtain a smooth sauce. Let everything cook for 10 minutes and then add about 20 prawns (peeled and cut in two pieces), a glass of water and a pinch of salt.
    - When the prawns are cooked, add two glasses full of manioc flour, pouring them a little at a time and stirring constantly (as you would do when preparing polenta). Cook for about 10 minutes, always stirring.
    Preparation of the rice:
    - The first step is to chop the other ¼ of onion and sautè it in some oil. After a few minutes, add 500 gr of rice. Let the rice season with the onion for a bit and then pour in enough hot water to cover entirely the rice (water should be almost the double of the rice). Salt to your liking and cook for about 15 minutes, until the rice has absorbed the water.
    Preparation of the garlic prawns:
    - Peel and cut in very thin slices ten garlic cloves. Sautè them in abundant oil until they are golden (use a large pan). Add about 40 prawns, already cleaned but not peeled, and cook them for 7 minutes ,€“ turn them over quite often.
    Now you can place the three parts of the recipe on a plate and serve it!

    Florianopolis - Brazil

  • Georgia

    Georgia

    Natalie Bakradze, 60 years old -€“ Tblisi, Georgia -

    – Khinkali (pork and beef dumplings) –

    This recipe, which is very similar to the Chinese dumplings, is typical of the area surrounding Tblisi. It can almost be considered its official dish.
    To prepare this dish you don’t have to be a master chef, but some precision and good manual skills can come handy!
    - First of all you have to prepare the dough: stir together ½ kilo of flour and some water and work with your hands. Add the water in small doses, a bit at a time. The dough should become rather stiff and no salt is needed.
    - Chop half onion and a turf of parsley (you can use a mixer considering the ingredients have to be chopped very thinly).
    - At this point you can mix the minced beef and pork, adding the chopped onion and parsley, a pinch of chilli powder and a teaspoon of salt.
    - Now roll the dough into a thin layer (about 1mm) and cut it in rounds with the diameter of 10-15cm.
    - Place a large spoon of the filling made of the minced meats and spices in the centre of the rounds and fold the edges, pressing them with your fingers and then twisting the dough to seal it in a knob.
    - Bring a pot of salted water to boil and cook the dumplings for about 20 minutes.
    - Serve hot and enjoy the dumplings.
    In Georgia people eat them with their hands, grabbing the top knob of a dumpling, which is called “the cap”.
    The knob is never eaten!
    There are three different tales explaining why you don’t eat “the cap”:
    1. simply because it is tough, not cooked properly
    2. because it seems the dumplings are so good that you lose track of how many you eat. So you leave the caps on your plate to count them.
    3. because it was a typical dish of the working class of the mountains, where there were lots of workers who used to go to the restaurant to eat them, still dirty from their work. So, people say they used to leave the cap because it was the part the workers touched with their filthy hands and then it wasn’t good to be eaten.

    Georgia

  • Iceland

    Iceland

    Valagerdur Olafsdòttir, 63 years old – Reykjavìk, Iceland

    – Kjotsùpa (lamb and vegetables soup) –

    The majority of Icelandic typical dishes are based on soups, but without any doubt the most popular one is the lamb soup. It isn’t very difficult to prepare:
    - First of all, place the 4 lamb ribs in a pot with some slightly salted water and bring everything to boil. After a few minutes, you will see that the fat of the meat is floating on the water, creating a thick layer. Throw it away using a spoon. Repeat the same action every 2-3 minutes since the meat will continue to lose its fat for the first 30 minutes of cooking.
    - 30 minutes after the start of boiling, add the vegetables to the soup, all of them thinly chopped except for the turnip and potatoes, which should be in big pieces or even uncut if they are small.
    - Let everything cook for about one hour and then add the rice.
    - Cook for 30 minutes more.
    - Enjoy the soup!!!
    You can add other spices, such as some chilli powder, during the cooking to suit your taste. But be aware that the original soup is without spices!
    There are two ways to serve it:
    1. Separate the meat, turnip and potatoes from the soup and serve them in two different plates (as it is shown in the photo)
    2. Take the meat out of the soup and chop it on a dish. Then, take the potatoes and turnip and cut them in small pieces. Finally put everything back in the soup and serve it.

    Iceland

  • Malta

    Malta

    Cettina Bugeja, 53 years old – La Valletta, Malta

    - Cosksu with vegetables and ricotta cheese -

    The preparation of the Cosksu with vegetables is very simple:
    - first of all, chop the onion and two cloves of garlic and fry them on a low heat in a saucepan with two spoons of oil
    - add a pinch of salt and one of pepper
    - when the onion and garlic start to brown, add two spoons full of tomato purèe
    - 3 minutes later you can add the fava beans
    - chop the potatoes in small pieces and add them too
    - let everything cook for about 5 minutes and then pour in two full glasses of hot water and cover with a lid
    - after 5 more minutes add 200 gr of ricotta cheese in crumbles
    - cook for 10 minutes and then add the pasta Cosksu
    - it takes 10 more minutes to complete the cooking. Turn off the gas, let it rest for 3 minutes and serve
    This dish is usually served as a soup and accompanied by white wine.
    Some people love the soup with the addition of a fried egg on top . fancy trying that?

    Malta

  • Norway

    Norway

    Synnove Rasmussen, 77 years old – Bergen, Norway
    – Kjottsuppe (Icelandic bull meat and vegetables soup) –

    Preparation of the soup:
    - First of all, boil the bull meat in salted water for about 2 hours!
    - In another pot, boil 3 peeled potatoes, carrots and the savoy (cut in thin stripes). Turn the gas off 10 minutes before the perfect cooking point and drain them.
    - 10 minutes before the two-hour-cooking of the meat, add the vegetables in the pot. Chop the leek thinly and add it to the soup. At that moment, drain half of the meat and the potatoes.
    - After 5 minutes, add a chopped tuft of parsley to the soup.
    - Cut the meat you have previously drained from the soup in pieces of about 5 cm and wipe them with a cloth or some blotting paper.
    - Heat a non-stick pan and melt two knobs of butter in it.
    - When the butter starts to fry, add the pieces of meat and cook them for about 6 minutes (3 minutes on each side). Salt and pepper to your liking.

    Now you can serve the dish: arrange the fried pieces of meat on a dish with the potatoes and pour the soup in a bowl.
    The original recipe would be without the fried meat, or rather it would only be made by the soup, but according to Synnove, this version adds a lot more taste to the recipe.

    Norway

  • Peru

    Peru

    Itala Revello Rosas, 77 years old – Lima, Peru -

    – Corvina fish ceviche -

    Ceviche (fresh raw fish marinated) is a popular dish in the whole Latin America, but the one I had the chance to taste in Peru, cooked by Itala, was undoubtedly the best I have ever tasted.
    Here is how to make it:
    - the first thing to do is to cook the camote and the ear of choclo corn, because it takes longer to prepare these two ingredients. So, boil them in some water for about 40 minutes. However, before turning off the gas, check on their cooking point and see if they need to boil for a few more minutes.
    In the meanwhile:
    – Cut the corvine fish fillet (previously cleaned and washed) in pieces of about 2 cm
    – Chop the onion very thinly (you’ll need it to garnish the dish)
    - Squeeze 5 lemons and filter to take away the stones – Chop a tuft of cilantro and slice the hot chilli very thinly (as you can see in the photo)
    
- Place the pieces of fish fillet on a pie-dish and pour on top of them the lemon juice, in a homogeneous way. Salt and pepper to your liking. Mix everything and let the lemon cook the fish for 10 minutes at maximum. Now you can drip the pieces of fish from the lemon juice and place them on a plate. – wash the slices of onion with salted water to remove the bitter taste. Spread them on top of the fish, together with the chopped cilandro and sliced chilli.

    At this point, drain the camote and the choclo corn and chop them.
    Place some lettuce leaves on a plate to cover it, then, put the pieces of camote and the corn on a side and the seasoned fish on the other. Serve your ceviche!

    In Perù, this dish is usually accompanied by iced beer!

    Peru

  • Utah

    Utah

    Melanie Hill , 50 years old – American Fork, Utah -€“ U.S.A.

    – Chocolate Toffee Trifle –

    First of all, prepare and bake the chocolate cake according to package instructions.
    When it is ready, let it rest for a few minutes and then cut it into cubes, 4 cm each side.
    Now, the creams need to be prepared.
    Melt 100g butter, 100g plain chocolate and 300g milk chocolate in a small pot on a low heat. Once it has melted, add one spoon of vanilla extract and a glass of heavy whipping cream. Blend everything and let it cool.
    On a side, whip up the cream.
    At this point, lay the cake cubes at the bottom of a glass bowl and top them with various layers of chocolate cream and whipped cream. On top of everything there should be a layer of whipped cream to be sprinkled with the crushed Mou candies.
    Your dessert is now ready to be served.

    Utah

  • Latvia

    Latvia

    Natàlija Kaze, 65 years old – Riga, Latvia

    - Abolu Pirags (sweet pizza with apples and chocolate) -

    Natàlija’€™s sweet pizza is her own speciality and the recipe is unknown to the rest of her country (or at least that’€™s what she says!)
    It isn’t difficult to prepare:
    - First of all, melt 100gr of margarine. Then, add the sour cream, two eggs, two spoons full of sugar and 400 gr of flour and blend everything together so as to obtain a homogeneous mix.
    - Pour in the juice of half a lemon and work the dough with your hands.
    - Slice the apples very thinly, but without peeling them.
    - Use the margarine to grease a large rectangular baking tin and dust it with flour.
    - Roll out the dough in a round of the diameter of about 30 cm and slightly more than 1 cm thick.
    - Cover the dough with layers of the sliced apples and turn upwards the edges to contain them.
    - In a small saucepan, mix 5 spoons of sugar, two of flour and a glass full of milk in order to obtain a sort of cream. Pour it on top of the apples.
    - Then grate some dark chocolate on it.
    - Dip your fingers in the milk and damp the edge of the pizza.
    - Put it in the oven at 180° for 20 minutes.
    - After 20 minutes, check it: if it is not well baked leave it there for 5 more minutes.
    Now Natalija’s apple sweet pizza can be served!
    As she explained, her secret is that doses are never the same and so the taste and softness of the pizza are always different!

    Latvia

  • Brazil

    Brazil

    Ivonete Tortoretti Correa, 64 years old – Sao Paulo, Brazil –
    Rice, Farofa, beans and meat –

    The recipe you are going to prepare is one of the most typical and common dishes of Brazil, and indeed it is called usually “comida de todos dià€ (everyday food):
    Preparation of the beans:
    - The first thing to do is wash the beans and cook them in a pressure cooker for 35 minutes – in some salted water – with 4 bay leaves.
    - Then, in a pan, fry some garlic and a large quantity of thinly chopped onion with 3 spoons of oil. When the onion becomes brownish, add the beans with just a bit of the water they have cooked in.
    Preparation of the rice:
    - In a pan, fry abundant chopped garlic with 2 spoons of oil.
    - When the garlic starts to be golden, add the rice to the oil and cook it on a low heat
    - Then, add some hot water, bit by bit (as if you were preparing a risotto) to your liking of cooking.
    Preparation of the farofa:
    - In a pan, sautè 4 spoons of oil with garlic and onion (plenty of them), 2 hot chillies and a tuft of parsley (everything thinly chopped).
    - After a few minutes, pour in two glasses of manioc flour and two knobs of butter.
    - Let it cook for about 5 minutes and add 2 bananas – already sliced
    - 3 more minutes and the farofa is ready!
    Preparation of the meat:
    - Simply cook the meat in a pan with oil and salt.
    - Then, in the same pan, but after taking away the meat, fry some chopped onion with oil.
    - Use the bits of onion to season the meat (spread them on top)
    At this stage, you can combine the four ingredients in one plate and serve your meal.

    Brazil

  • Spain

    Spain

    Carmina Fernandez, 73 years old – Madrid

    – Asadura de cordero lecca con arroz (milk-fed lamb offal with rice) –

    Maybe the ingredients for its recipe could even scare or touch someone’s sensitivity, but this typical dish from Madrid and its surrounding area will come as a surprise to you.
    It isn’t difficult to prepare:
    - The first step is to chop half onion, half green pepper, half red pepper, half tomato in pieces of about 2cm. In a pan, sauté all the ingredients with a coffee-cup of oil.
    - Then chop heart, lungs and liver of a lamb in pieces of about 3cm and add everything to the vegetables – which have already been frying for about 10 minutes.
    - 5 minutes after that the meat has been added to the cooking, pour in half a glass of white wine. Salt to your taste, add a spoon of paprika and let it cook with a lid on for other 10/15 minutes.
    - Now add a coffee-cup full of rice and two of water for each person.
    - Bring to boil and let it cook (just like you would do for an Italian risotto) until the rice is ready. If you need it for the rice, you can add some more hot water.
    - Two minutes before completing the cooking, crush a clove of garlic in a mortar and put it in the pan.
    - Stir everything, turn off the gas and let it rest for two minutes. Then, serve it!

    Spain