Recipes from Around the World

It’s time to take a trip with your taste buds. Take an international trip to amazing destinations around the world without leaving your kitchen! Try one of these authentic international recipes for a delicious meal or tasty treat at home. From Australia to France, the USA to Vietnam and everything in between! We are sharing recipes from all over the world! Take a look and try one of these authentic recipes from around the world in your own kitchen and travel to a new country while tasting your creation.

Chicken Mole from Mexico

Recipe from: Jenn and Ed at Coleman Concierge

Recipe Description: Chicken mole is an easy, slow cooker recipe with its roots from the ancient Aztecs. It’s been the muse for books such as Like Water for Chocolate, and lets you travel to the New World without leaving your kitchen.

Prep time: 10 minutes

Cook time: 6-8 hours

Ingredients:

• 6 fresh large boneless, skinless chicken breasts (~4 lbs)
• 1 Package ready to use mole sauce (~20 oz)
• 1 large red onions
• 8 cloves of garlic

Instructions: 

1. Prepare Chicken. Great chicken mole starts with good chicken. If you’re using frozen chicken breasts, be careful using chicken with added brine. It will change the flavor palette and put extra water in the recipe. You’ll want to remove as much fat from the chicken breasts at this step to avoid diluting the flavor.
2. Add chicken to slow cooker.
3. Mince onion and add to slow cooker.
4. Peel and mince garlic and add to slow cooker.
5. Add mole sauce to slow cooker. It is okay to use packaged mole. If you travel to a Mexican market, you’ll see a wide variety of pre-made mole the locals use. You’ll find mole in the Mexican sections of most grocery stores. Look for the ready to use package instead of the paste.
6. Cover and cook for 6-8 hours on low heat, stirring occasionally. Having the patience to slow cook the mole so the flavor steeps through the meat makes this dish special. You want the chicken to crumble with your fork and the sauce to thicken. If there is any extra fat, skim it from the slow cooker as you go. If the sauce is to thin, increase the heat and cook uncovered.
7. Shred chicken and serve over Spanish rice or with a freshly cooked tortilla. Garnish with cotija cheese.

Banana Bread from USA

Recipe from Lauren at The Expat Chronicle, follow on Pinterest here!

Recipe Description: When people think of traditional American desserts, typically apple pie comes to mind. But a favorite close second is banana bread! While there are thousands of recipes out there, this one is undoubtedly the sweetest and most delicious with a slightly crunchy outer layer and moist center. Serve with ice cream for dessert or with a hot coffee for breakfast!

Prep time: 15 minutes

Cook time: 50 minutes at 350 degrees F. 

Ingredients:

• 4-5 ripe, soft bananas
• 1/2 cup melted butter
• 1 1/2 cups sugar
• 2 eggs
• 3 cups flour
• 2 tsp vanilla extract
• 1 1/2 teaspoons baking soda
• 1 tsp salt
• crushed walnuts (optional)
• crasins (optional)

Instructions:

1. Preheat oven to 350 degrees F.
2. Mash bananas until soft.
3. Add sugar, melted butter and vanilla extract.
4. Stir till blended.
5. Add eggs and mix.
6. Add flour, salt, baking soda.
7. Add any extras such as crushed walnuts or crasins.
8. Pour into any square or rectangular baking pan (ensure pan has been pre-sprayed or buttered to avoid sticking) and bake for 50 minutes.

Banista from Bulgaria

Recipe from: Maria & Ciaran from Maptrekking

Recipe Description: Banista is of Bulgarian descent but has been adopted by most Balkan countries. Having such a delicious flavor and its simplicity to bake makes it easy to see why it spread so far. The real beauty behind this dish is that it tastes just as good with pre-made pastry.

Prep time: 20 minutes

Cook time: 15-25 minutes

Ingredients:

• 1 pack (250 g or 7 Sheets) of filo pastry dough
• 250 g of Bulgarian white cheese (or feta)
• 4 eggs
• 1 cup of natural yogurt
• 3 tablespoons butter
• 2 tablespoons of olive oil
• Pinch of salt
• Pinch of pepper
• (Optional) 1 glass of Lemonade / Sparkling water

Materials:

• 1 large baking tray
• 1 basting brush
• 1 baking dish (circular preferably)
• 1 large mixing bowl

Instructions:

1. Preheat the oven to 200 Celsius or 390 Fahrenheit.
2. To start, mix the eggs, cheese and yogurt in the mixing bowl by hand. No need to make it smooth as the cheese needs to be a bit lumpy. Add the salt and pepper and let rest.
3. Using your basting brush, use the oil to line the baking dish for your Banista.
4. Take the large baking tray and put a thin layer of oil around the base. One by one, layer the sheets on the baking tray adding some of the mixture between them. Make sure to leave some for the top layer.
5. Once all filo sheets are in place and the mixture added, roll each layer up individually and place into your oiled dish matching its shape.
6. Melt the butter and using the basting brush, egg wash the Banista making sure to cover it all.
7. Place in middle shelf of pre-heated oven and bake until golden brown. This may take 15-25 minutes depending on the oven.
8. Locals tip: If you want to try something locals do. Add the lemonade or sparkling water and a bit of butter to the baking dish 6/7 minutes prior to when the Banista is fully cooked. Be careful though, the Banista can stick to the dish if left in too long.

Lechon Asado (Roast Pork) from Cuba

Recipe from: Talek at Travels With Talek

Recipe Description: Cuban style roast pork or lechon asado could be considered one of Cuba’s national dishes. It is generally served with white rice and black beans, fried plantains and/or yuca, a starchy tuber drizzled with olive oil and garlic.

This classic meal can be eaten at any time, but on special occasions it is mandatory. Events where this dish must be served include Noche Buena, the dinner before Christmas Day when the entire family gathers, quinceañeras, a feast celebrating a girl’s fifteenth birthday, weddings graduations and other important milestones.

Lechon asado can be roasted in an oven, but traditionally it is cooked outside on a spit slowly turned for hours until the skin crackles and drips into the fire pit. This traditional  BBQ setting is accompanied by drinks, music, dancing and a rip-roaring good time.   

Prep time: 30 minutes

Cook time: 4 hours

Ingredients: (Serves 8 – 10)

• 1 leg of pork – 6 lbs
• 1 full head of garlic
• ¾ cup juice of bitter orange (naranja agria, available at Hispanic groceries)
• 1 TBSP of oregano
• 2 tsp of cumin
• ½ tsp of ground black pepper
• 1 lb of onion, sliced in rounds
• 1 tsp of soy sauce (optional)
• 2 bay leaves
• 1 TBSP of salt

Instructions:

1. Perforate the leg with a long-prong fork in several places.
2. Crush the garlic and combine salt, oregano, cumin, pepper, soy sauce, bay leaves and juice of bitter orange.
3. Smear the leg with this marinade.
4. Cover the leg with the onions slices and let it stand for at least 2 hours.
5. Place the leg in a pre-heated oven at 325 degrees for about 4 hours.
6. Serve with white rice and black beans.

Swedish Meatballs from Sweden

Recipe from Alex at Swedish Nomad

Recipe Description: Swedish Meatballs is one of the most traditional dishes from Sweden and it is easy to make at home.

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients:

Meatballs (4 portions):

• 1.5 lbs (800 gram) minced pork or beef
• 1 onion
• 1-2 eggs
• salt
• pepper

Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cup (3 dl) water
• 1 package of stock cube (beef)
• 1/2 tbsp soy sauce
• salt
• pepper
• 1 tbsp olive oil

Instructions:

1. Chop onion into small pieces.
2. Mix together meatball ingredients in a bowl and roll into 1-1 1/2 inch balls
3. Heat 1 tbsp olive oil in large skillet at medium heat
4. Fry meatballs in hot skillet, a few at a time, and cook until all sides are browned (about 4-5 minutes). Once cooked set aside on plate.
5. Cook the sauce: Add butter to a pot and melt. Add flour while stirring, add water, stock cube (beef) and soy sauce. Let it come to boil, and simmer for 2 minutes. Taste with salt and pepper.
6. To serve: Pour sauce over meatballs. Traditionally served with mashed potatoes or whole boiled potatoes, Swedish pickled cucumber and Lingonberry jam on top.

Irish Fish Stew from Ireland

Recipe from James at Man Tripping

Recipe Description: This is a recipe inspired by Irish tradition and culture originally created as an alternative for people who didn’t want corned beef and cabbage for St Patrick’s Day dinner. Try this traditional Irish recipe in a Slow Cooker or Crock Pot.

Prep time: 25 minutes

Cook time: 2.5 hours

Ingredients:

• 4 tablespoons butter
• pinch of cayenne pepper
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 small onion, finely chopped
• 2 stalks of celery chopped
• 2 carrots chopped
• 4 medium red potatoes chopped into medium cubes
• 3 cups of chicken stock
• 3 cups whole milk
• 2 fillets of Whiting
• 2 fillets of Salmon
• 4 cups of Cooked frozen Shrimp
• 1 pound of mussels
• chopped parsley for garnish

Instructions:

1. Remove Fish, Shrimp, and Mussels from the freezer and place in another pan to thaw.
2. Combine butter, chicken stock, milk. Whisk in flour to thicken as needed.
3. Add onion, celery, carrots, potatoes, salt, pepper, and cayenne pepper in a crock pot / slow cooker and cook on high for 2 hours.
4. Chop fish into 1-inch chunks (size as desired) and place into the slow cooker on low for 30 minutes or until fully cooked.
5. Add shrimp and mussels and continue cooking until they are fully warm on low.
6. Serve and enjoy

Banh Xeo from Vietnam

Recipe from Markus at The Roaming Fork

Recipe Description: Banh Xeo, which means sizzling cake, is a traditional Vietnamese food that is a fun dish to eat and one best shared with a group. A savory pancake with pork and prawns is served with herbs and wrapped in lettuce leaves and dipped into a fish sauce.

Prep time: 10 minutes

Cook time: 40 minutes (for about 10 pancakes)

Ingredients:

Batter:

• 300 grams rice flour (.6 lbs)
• 2 tsp turmeric
• 3 cups water
• 400 ml coconut cream
• 1 tsp salt

Filling:

• 450 grams prawns (1 lb)
• 450 grams pork belly (1 lb)
• 200 grams bean sprouts (about .5 lbs)
• Herbs: 1 bunch each of mustard greens, coriander, and mint and 1 lettuce.

Dipping sauce:

• 100 ml water
• 2 tbs sugar
• 30 ml lime juice
• 30 ml fish sauce
• Optional: chilies

Instructions:

1. Mix the batter ingredients together and let stand as you make the dipping sauce.
2. Mix water, sugar, lime juice and fish sauce (chilies optional) together in bowl
3. To cook: Divide filling and batter into 10 batches.
4. In a hot skillet, fry shrimp and pork until just cooked
5. Pour tenth of batter into pan, cook until batter is crispy.
6. Add bean sprouts, fold in half, then serve.
7. Wrap a portion of pancake along with herbs into a lettuce leaf.
8. Dip into fish sauce and enjoy!

Anzac Biscuits from Australia

Recipe from: Sharon at Simpler and Smarter, follow on Facebook here!

Recipe Description: ANZAC Day is a huge day in Australia. It commemorates all soldiers that have fought for Australia and New Zealand. Back in WWI, wives would make biscuits to send to husbands on the battlefield that would be sure to last the long time they would take to get there on ships. Today, these biscuits have become an Australian tradition.

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 220 grams brown sugar
• 150 grams plain flour
• 90 grams rolled oats
• 40 grams desiccated coconut
• 125 grams butter
• 1 1/2 tablespoons water
• 2 tablespoons golden syrup or treacle
• 1/2 teaspoon bicarbonate of soda (baking soda)

Instructions: 

1. Preheat oven to 160°C. Line oven trays with baking paper.
2. Combine all dry ingedients in a bowl.
3. In a small saucepan, add butter, golden syrup and water.
4. Stir over low heat until mixture is smooth. Be careful not to let it boil.
5. Add bicarbonate of soda and stir.
6. Add wet mixture to dry ingredients.
7. Roll tablespoons of mixture into balls.
8. Place balls 5 centimetres apart on trays, flatten slightly using a fork.
9. Bake for 20 minutes or until golden. It should not be hard but still soft to touch.

Boxty from Ireland

Recipe from: Faith at The Worlds Kitchens

Recipe Description: Boxty also goes by regional names in Ireland and the British Isles, including slims, fadge, potato cake, potato pancakes, and tattie scones in Scotland, Boxty (bacstaí in Gaelic) poundy or farls. Boxty is a traditional Irish food native to County Leitrim and the North West of Ireland. Its origin dates back before famine times.

Prep time: 20 minutes

Cook time: 5 minutes per side for thick farls or 2-3 minutes per side for crepe style

Ingredients:

• 1/2 pound / about 3 cups of potatoes, peeled, cooked, and still hot
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup all-purpose flour

Instructions:

It’s important to make the potato cakes while the potatoes are still hot: this makes sure you’ll have a light and tasty result.

1. Preheat oven to 200°C/400°F/Gas 6
2. Rice or mash the potatoes very well until there are no lumps. (Ricing is really the best way to go with these, as it helps keep the texture of the potato cakes light.) In a bowl, mix the potatoes well with the salt; then add the melted butter and mix well again. Finally add the flour, working in enough to make a light and pliable dough.
3. Turn the dough out onto a lightly floured surface and roll into a roughly round shape, about 8-10 inches around, then cut that round into triangles. The dough should be about 1/4 inch thick if it is thicker than that these make fabulous boxty sandwiches but will take longer to cook through (7-8 mins per side). You can also roll it out much thinner almost to a crepe thickness and use as you would a wrap or crepe – sweet or savory.
4. Heat a dry griddle or frying pan until medium-hot. Then bake the triangles until golden brown on each side. Usually, this takes about five minutes on each side.
5. Put the finished potato pancakes aside on a plate covered with a dishtowel/tea towel and continue baking them until they’re all done. Then flip the towel over them to cover them. The little bit of steam that comes off them will help keep them soft.
6. Depending on the thickness of your Boxty you can use it fried for a full Irish Fry up breakfast, as a wrap for savory ingredients like ham and asparagus with cheese, serve with Irish stew, roll up sliced meats as an Irish burrito, serve with a squeeze of lemon and a sprinkle of sugar for dessert.

Pesto al Genovese from Italy

Recipe from: Harmony at Momma To Go

Recipe Description: Pesto al Genovese is one of the easiest, no cook sauces you can make at home to bring a taste of Italy to your kitchen. This recipe typically comes from northern Italy.

Prep time: approx. 10 minutes

Cook time:  zero for the sauce. Cook your pasta according to the package directions.

Ingredients:

• 2 cups basil – Washed and dried.
• 1-2 cloves garlic – depending on how garlicy you like!
• 1/2 cup olive oil – again depending if you like your pesto more dense or thinner
• 1/4 cup parmesan cheese – (optional: use a bit more sprinkling the extra on top of the finished dish)
• 2 tbsp Pignoli (or pine) nuts
• 1/4 tsp salt

Instructions:

1. In a blender or food processor, put the basil, garlic, parmesan and nuts (can sub walnuts as well). Pulse until chopped. The add (or stream in while blending) the olive oil. Pulse until you have a sauce like consistency.
2. Pro-tip: Ladle a spoonful of the starchy pasta water into the sauce to heat the pesto, melt the cheese and thin out.
3. Serve over your favorite pasta – I like pesto with spaghetti or linguini, but it’s also nice with penne or a ravioli/tortellini, or even gnocchi!
4. Buon Appetito!

Sinigang from the Philippines

Recipe from: Mike and Katie at The Hollapinos

Recipe Description: Sinigang is one of the popular and traditional Filipino foods that go perfectly with rice. It is a soup of meat and vegetables cooked in sour broth. It has beef, shrimp, fish, and chicken variations but the most famous is the Pork Sinigang.

Prep Time: 15 minutes

Cook Time: 45 to 60 minutes

Ingredients:

• 2 lbs of pork spareribs, cut into cubes
• 2 cups daikon radish, peeled and sliced
• 4 cups of kangkong (water spinach) leaves and stalks, Bokchoy can be used as an alternative
• 2 pieces of medium-sized red onions, quartered
• 4 pieces of medium-sized tomatoes, quartered
• 3 pieces of taro, peeled and quartered
• 3 pieces of long green chili pepper
• 2 liters of water
• 3 tablespoons of fish sauce
• 1 pack of 40g Knorr Sinigang sa Sampaloc Mix Original (use 2 packs if the more sour soup is desired)

Instructions:

1. Put water, pork, taro, onions, and tomatoes in a cooking pot then let it boil for 30 minutes. Check once in a while to remove the floating scums or the impurities found in the meat using a spatula until the broth is clear.
2. Mash the taro against the side of the pot using a spatula then mix the broth to make to thick.
3. Use a fork to pierce the pork to check tenderness. Boil for 10 to 15 more minutes if you cannot pierce the pork.
4. Add radish and sinigang mix then boil for 5 minutes.
5. Add fish sauce and chili peppers then pierce the radish using a fork. Boil for 3 to 5 more minutes if you cannot pierce the radish.
6. Put the kangkong in. Cover the pot then turn off the heat. Serve it after 5 minutes.

Loubia from Morocco

Recipe from: Amber at The Bean Bites

Recipe Description: Loubia is a Moroccan bean stew. It is a white bean stew made with tomatoes, garlic, spices like cumin, and sometimes a little spicy chili. It can be found on Moroccan restaurant menus but can also sometimes be found as street food, particularly in colder weather.

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

• 1/2 cup olive oil
• 1 medium onion
• 3 cloves garlic
• 3 fresh tomatoes
• 2 tsp cumin
• 2 tsp turmeric
• 2 tsp paprika
• 1 lb (500 grams) white beans
• vegetable broth
• tomato paste
• optional: 1/2 tsp crushed red pepper

Instructions:

1. Cook onion, garlic, and tomatoes in olive oil over medium-high heat.
2. Add the seasonings and stir.
3. Add the white beans and vegetable broth, and cook until the beans are warm.
4. Add the tomato paste and crushed red pepper.
5. Serve with crusty bread for dipping. 

Jasha Maroo from Bhutan

Recipe from: Neethu at Our Backpack Tales

Recipe Description: Jasha Maroo is a soupy Bhutanese style chicken stew cooked with onions and tomatoes. The dish has a fine balance of tastes from the ginger-garlic and can be prepared as spicy as you like.

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

• 1 full chicken
• 2 onions finely chopped
• 2 medium tomatoes sliced
• 3-4 chilies sliced
• Paste of 1 small piece of ginger and 5-7 cloves of garlic
• Coriander leaves to garnish
• Salt to taste

Instructions:

1. Cut one chicken into small pieces and keep aside.
2. Add 2 tbsp of oil in a pan and sauté some ginger garlic paste till golden brown.
3. Add chopped onions and the chicken pieces.
4. Add enough salt and cook for 5-7 minutes in high flame.
5. Add small slices of tomato and chili and cook for 5 minutes.
6. Add 2 cups of water and cook the chicken to perfection.
7. Garnish with coriander leaves. It is best served with rice.

Gallo Pinto from Costa Rica

Recipe from: Oksana and Max at Drink Tea & Travel, follow on Facebook here!

Recipe Description: Gallo Pinto is a recipe which we have wholeheartedly taken up, since we have come to call Costa Rica home. It is a staple of every Costa Rican household and is best enjoyed at breakfast with a cup of your favorite tea (or coffee) along with a few tortillas, bread or fried plantains.

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients: 

• 1 diced red pepper
• 1/2 diced onion
• 2 cloves garlic – minced
• Oil
• 1/2 cup rice
• 3/4 cup rinsed black beans
• Salsa Lizano (to taste)
• Fresh Cilantro
• Egg

Instructions:

1. Dice pepper, onion, and garlic
2. Heat a dollop of oil in a frying pan
3. Add pepper, onion, and garlic to the pan and fry until golden
4. Add cooked rice and black beans 
5. Combine and cook until thoroughly heated
6. Add fresh cilantro 
7. In another pan fry an egg
8. Serve your Gallo Pinto rice mixture with egg and salsa Lizano

Easy Drop Biscuits from Southern USA

Recipe from: Tiffany at The Stoke Fam

Recipe Description: When thinking of the south, biscuits and gravy are a staple that often comes to mind. However, for a sweet twist on the classic biscuits and gravy, these easy drop biscuits and chocolate gravy are an excellent choice that have been in our family for generations.

Prep time: 10 minutes

Cook time: 25-30 minutes

Ingredients:

• 1 cup milk
• 2 cups self-rising flour (If you cannot find self-rising flour, you can substitute 2 cup all-purpose flour, 3 tsp. baking powder, and 1/2 tsp. salt)
• 3 tbsp oil

Chocolate Gravy:

• 1 cup white sugar or sugar in the raw
• 3 tbsp all-purpose flour
• 3 tbsp cocoa powder (Hershey’s Dark is excellent)
• 2 cups milk
• 1 tbsp butter
• 1 tsp vanilla extract or vanilla bean paste

Instructions:

1. Preheat oven to 400° F.
2. Spray or grease an 8 inch (round or square) pan.
3. Stir self-rising flour, milk, and oil into a large bowl and stir until combined. Do not over mix.
4. Drop large spoonfuls into approximately 6-8 separate mounds in prepared pan.
5. Bake for approximately 15 minutes or until golden brown.

Chocolate Gravy:

1. While biscuits are baking, combine sugar, flour, and cocoa together in a medium pot and mix well.
2. Add milk and bring to medium heat, stirring continuously, until thickened.
3. Remove from heat and stir in butter and vanilla.
4. Spread butter (optional) over warm biscuits and spoon chocolate gravy on top. Enjoy!

Alho Francês à Brás from Portugal

Recipe from: Wendy at The Nomadic Vegan

Recipe Description: This is a veggie version of a popular dish in Portugal. The non-veggie version is called bacalhau à Brás and is made with codfish. This one, alho francês à Brás, is made with leeks instead. While the cod version is more popular, you will sometimes see this one offered as an alternative in Portuguese restaurants. I learned to make it in a cooking class on an organic farm outside Lisbon called Terrazoia. I had a blast and definitely recommend this cooking class as one of my top Lisbon experiences.

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

• 3 tbsp olive oil
• 2 large leeks, thinly sliced
• 2 onions, thinly sliced
• 4 to 6 cups of shoestring potatoes
• 3 tbsp flax meal (ground flax seeds)
• 1/2 cup soy milk or other plant-based milk
• red pepper
• sliced black olives
• parsley for decoration
• salt and pepper, to taste
• water

Instructions:

1. Slice the vegetables.
2. Add 9 tbps of water to the 3 tbsp of flax meal and mix well.
3. Heat the olive oil in a large skillet
4. Add the onions and sauté until golden
5. Add the leeks and cook them until they become soft
6. Add the flax mixture, soy milk and shoestring potatoes.
7. Turn off the heat and mix well.
8. Serve with sliced red peppers and black olives on top.

Bienenstich Cake from Germany

Recipe from: Jenna at I Know the Pilot, follow on Facebook here!

Recipe Description: Bienenstich cake is a traditional German dessert that is also known as “Bee Sting” cake. A legend is told that a bee was attracted to the cake and the baker who invented it got stung. This cake is more of a pastry texture, filled with pastry cream and topped with honey glazed almonds.

Prep time: 30 minutes

Cook time: 20-25 minutes until light golden color

Ingredients:

Cake Dough:

• 3/4 cup low fat Cottage Cheese, Mashed
• 6 Tbsp Milk
• 6 Tbsp Veg Oil
• Dash Of Salt
• 2 1/3 Cup Sall-Purpose Flour
• 4 Tsp Baking Powder
• 1 Tsp Vanilla

Cake Filling:

• 1/3 Cup Butter
• 3/4 Cup Sugar
• 2 Tbsp Milk
• 1 Tsp Vanilla
• 8 Oz Blanched Almonds, Finely Chopped

Cake Topping

• 1 Cup All-Purpose Flour
• 1/2 Tsp Cinnamon
• 1/2 Cup Sugar
• 1/2 Cup Butter
• 4 Oz Slivered Almonds
• Honey To Serve On The Side

Instructions:

1. Preheat oven to 375°F/190°C.
2. CAKE DOUGH – Mix cottage cheese, milk, veg oil, salt, flour, baking powder and vanilla in a large bowl. Blend well.
3. Prepare a 10 x 15 inch jelly roll pan with non-stick cooking spray, or lightly grease and flour or line with baking paper.
4. Roll out dough mixture on a floured board or worktop. Gently spread in pan and set aside.
5. FILLING – Combine butter, sugar, milk, vanilla and almonds in a medium-sized saucepan.
6. Cook over medium heat until thickened, stirring occasionally.
7. Spread mixture evenly over dough.
8. TOPPING – Mix together flour, cinnamon, sugar, and butter and blend well.
9. Sprinkle over prepared cake.
10. Sprinkle slivered almonds over top of cake.
11. Serve with honey on the side

Meringues from Switzerland

Recipe from: Augusta at Mini Me Explorer

Recipe Description: Switzerland is not only the land of cheese and chocolate, it is also the place where meringues were invented, back in 1600’s. The pastry chef who created them was named Casparini, and he was working in the town of Meiringen, near Bern. Compared to French or Italian meringues, the Swiss ones are firmier and foamier.

Prep time: 20 minutes

Cook time: 2 hours

Ingredients:

• 4 egg whites
• 200 grams of sugar
• A pinch of salt

Instructions:

1. Separate the white of the eggs from the yolk.
2. Take a metallic bowl and place it on top of a pot with a few inches of simmering water. Make sure the water doesn’t touch the bowl.
3. Combine all the ingredients in the bowl, stir until the sugar dissolve then whip the mixture on high until firm and glossy.
4. Cover a baking tray with baking paper
5. Transfer the mixture into a pastry bag with a round tip and create “mounds” of about 5-6 centimeters in diameter.
6. Bake for about 2 hours in a pre-heated oven 190 degrees F (90 degrees C), leaving the oven ajar with the help of a wooden ladle or spoon.

Jiggs Dinner from Canada (Newfoundland)

Recipe from: Matthew at Must Do Canada, follow on Facebook here!

Recipe Description: Jiggs Dinner is a traditional hearty meal from Canada’s most easterly province, Newfoundland! Jigg’s dinner is very much a home-cooked meal in Newfoundland. It’s a very traditional meal and is not often found in restaurants. Therefore, the recipes can differ quite a bit.

Prep time: 1 hour of prep. However, some food must soak overnight. 

Cook time: 1 hour and 45 minutes. 

Ingredients: 

In terms of quantity, it depends on the amount of people but generally speaking;

• 3 pounds of salt beef
• 1.5 cups yellow split peas
• 1 large head cabbage, quartered
• 1 medium turnip, peeled and cubed
• 6 carrots, peeled and cubed
• 6 large potatoes, peeled and quartered

Instructions:

1. Cover the salt beef with cold water and soak overnight.
2. Cover yellow split peas in water and soak overnight.
3. Drain the beef and put inside a pot. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth (or a peas pudding bag) and tie securely. Place the bag inside the pot with the beef. Bring to a boil and the reduce to a simmer for 1 hour. 
4. After an hour, add the chopped cabbage, turnip, carrots, and potatoes. Simmer for 30-45 minutes or until all of the vegetables are fork-tender.
5. Once complete, take the yellow split peas out of the bag and mash into peas pudding.
6. Serve on a plate and enjoy.

Paella from Spain (Valencia)

Recipe from: Lauren at Always Find Adventure, follow on Instagram here!

Recipe Description:  A classic, flavorful rice dish. The name “paella” means “for her” because the men would make it for the women. It also refers to the actual pan this dish is cooked in. 

Prep time: 10 minutes

Cook time: 30-40 minutes

Ingredients: 

• 6-8 chicken wings
• 500 grams rabbit
• 3-4 tbsp olive oil
• 200 grams green beans
• 200 grams lima bean
• 500 grams BOMBA rice
• 90 grams tomato puree
• 1 garlic clove
• 1.5 liters broth of your choice (chicken is best for this)
• 2 sprigs of saffron
• 1 teaspoon of paprika
• Salt (to taste)
• 3 sprigs of fresh rosemary

Instructions: 

The amount of meat and rice will depend on your dish, but a typical paella dish that can feed 2-4 people is 42-46cm in diameter. If you don’t like rabbit, you can omit it. 

1. Add 2 tbsp olive oil in a paella dish or large shallow frying pan on low/medium heat.
2. Add the whole garlic glove and rosemary until golden brown. Remove from pan. 
3. Add salt and meat to the oil in the paella pan and fry until golden
4. Add olive oil if you need it. Add vegetables and fry.
5. Add the paprika, tomato puree, a cup or so of broth and saffron. Let it reduce until slightly thick.
6. Once everything in the pan looks cooked, add the rice and rest of the broth and mix for one minute to make sure everything is coated. Turn heat up to medium-high. Stop stirring.
7. Let all the juices cook out and wait until you have a nice crispy bottom. 
8. Serve with a sprig of rosemary on top. 
9. Tip: You know if paella is done correctly when the bottom is slightly crunchy, meaning the rice is stuck to the pan, which is called “socarrat”. The key to this is to NOT stir the rice when it is in the pan.

French Onion Soup from France (Paris)

Recipe from: Elisa at World in Paris

Recipe Description: The onion soup is a traditional French food, one of the famous foods to try in Paris. It is especially good in the winter when it is cold. In addition, it is a cheap eat, so you can be set at lunch or dinner time for just a few Euros.

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients:

• 2 quarts beef or chicken stock for the broth
• croutons or bread
• oil
• 3 heaping tbsp flour
• 1 cup white wine
• 1/2 lb comté cheese
• 1/2 cup butter
• water
• salt to taste
• pepper to taste
• 4 sliced onions of course!

Instructions:

1. Peel and slice the onions.
2. Brown them in a mixture of oil and butter until they are tender and lightly golden.
3. Sprinkle the flour mixture, wet it with warm water and white wine and season it.
4. Cover the mixture and let it boil gently for 20 minutes.
5. Toast the bread. Place a slice in the bottom of a small individual bowl that resist the temperatures of the oven.
6. Sprinkle the bowl with a bit of grated cheese. Pour the soup over it.
7. Sprinkle everything again with cheese and brown it.

Rice Porridge from China

Recipe from: Mar at Breakfast Bowls

Recipe Description: This comfort food hailing from Asia is commonly found across countries and usually served at breakfast. The base congee rice porridge is quite bland and simple and each person can prepare their own dish by adding the desired toppings and condiments to taste.

Prep time: 5 minutes

Cook time: 1 hour

Ingredients:

• 1/4 of a cup of dry red rice (or any kind of rice, traditionally long grain glutinous rice)
• 1 cup of water for boiling
• Stock cube or chicken broth
• Half a cup of sliced oyster mushrooms or other kind of mushroom
• 2 stalks of spring onion
• 2 sprigs of parsley
• Salt to taste
• Fried shallot
• Toasted sesame seeds
• Chilli oil, soy sauce, chilling paste (option, to taste)
• 1 Slice of ginger

Instructions:

1. Bring the water to boil, add 1/3 of the stock cube, a slice of ginger, the mushrooms and the rice, cover, lower the heat and let the rice simmer for as long as required depending on the specific rice. Check the package for specific timing.
2. Once the rice is cooked, let it simmer for about 15-20min more until the desired congee texture is achieved. The longer you wait the more the rice grains will break and the closer to a porridge texture you will get.
3. When the rice is ready, serve in a bowl and top with the condiments: fried shallots, toasted sesame seeds, a few drops of soy and chilli sauce, sliced spring onion and finely chopped parsley.

Samosa from India

Recipe from: Anjali at Travel Melodies

Recipe Description: Samosas are a triangular-shaped flaky pastry filled with spicy potato filling is a quintessential Indian delicacy. Sampling a traditional samosa is a bucket list activity and is best done in Delhi, India.

Prep Time: 40 minutes

Cook Time: 30 minutes

Ingredients: 14 servings

Samosa Dough

• 2 cups all-purpose flour (maida)
• 1-teaspoon carom seeds
• Salt as per taste
• 4-5 tablespoon ghee
• 6-7 tablespoons water to knead the dough

Samosa Filling

• 2-tablespoons oil
• 4 boiled potatoes
• 1 cup green peas
• 2-3 finely chopped green chilies
• 1 cup small paneer (fresh Indian cheese) cubes
• 1 cup chopped coriander leaves
• 1-teaspoon finely chopped ginger
• 1-teaspoon cumin seeds
• 2-teaspoons coriander seeds (crushed)
• 1-teaspoon red chili powder
• 1/4 teaspoon asafoetida
• 1-teaspoon dry mango powder
• 1-teaspoon coriander powder
• 1-teaspoon garam masala (a blend of Indian spices)
• salt as required
• oil for deep frying

Instructions:

1. DOUGH: To make dough for samosa, take a large bowl and put the all-purpose flour, carom seeds, and salt and mix it well. Add ghee and water to knead the dough. Prepare a stiff and firm dough; cover it with a muslin cloth and let it rest for half an hour.
2. FILLING: Meanwhile, prepare the filling for samosa. Add oil in a pan on medium heat. Next, combine cumin seeds, coriander seeds, chopped ginger, green chili, asafoetida, coriander powder, dry mango powder, garam masala, along with red chili powder, and salt. Cook for a minute before adding mashed boiled potatoes, green peas, and paneer cubes. Remove the pan to let the filling cool down.
3. Now, roll out the dough into 7 to 8 balls and then flatten them in a circle using a rolling pin. Then, cut each circle into half. Fold the edges of the semi-circle to form a triangle or cone shape using water and flour as glue. Next, fill the cone with the potato stuffing and pinch edges to seal the samosa.
4. Last, deep fry the samosas in the oil till they turn crispy and golden brown. Samosas are best served with green chutney (cilantro chutney) and Indian masala chai.

Cachupa from Africa (Cape Verde)

Recipe from: Paulina at Paulina on the Road

Recipe Description: Cachupa is the national dish of Cape Verde islands and it is considered one of the most traditional foods in Cape Verde. There are 2 forms of cachupa: rich cachupa and poor cachupa. The cachupa “pobre” (the “poor” version) is still the one you can taste in most homes. Locals prepare it with pork fat, rather than meat, in order to keep the costs low.

Prep time: 30 minutes

Cook time: 1 hour

Ingredients: 

• boneless, skinless chicken thighs
• stick chorizo
• boneless pork spare ribs
• beef stew meat
• 1 can of tomatoes
• cans red kidney beans
• cans yellow hominy
• 1 sliced carrot
• 2 sweet potatoes
• Olive oil
• Red chili powder

Instructions:

1. Soak the corn and beans the day before in cold water.
2. Cook them in a pan with cold water for 2h 30m.
3. Add cooked corn and beans to cabbage, carrots, and other vegetables.
4. In a pan dish put the onion, garlic and olive oil with the tomato, the meat cutlet, and the chorizo. Chop everything and sauté with white wine. 
5. Put in the corn, beans and vegetables to the pan and season with salt, letting it simmer for 30 minutes over low heat.
6. Serve on a plate with chorizo slices.

Omani Burrito from Oman

Recipe from: Daisy at Oman Travel Guides

Recipe Description: The Omani burrito is a popular camping snack that is loved by locals. It’s extremely easy to make and it may become one of your favorite small bites! Due to the popularity of trekking and hiking in Oman, the Omani burrito has become a standardized meal plan in various outings!

Prep time: 2 minutes

Cook time: 2 minutes

Ingredients:

• Flatbread
• Mayo
• Cream Cheese
• Spicy, crispy Omani Chips
• Optional: Consider spicing up this recipe by adding in scrambled eggs and fried sausages.

Instructions:

1. Lay out the flatbread.
2. Squirt a heavy layer of mayo on top, or spread some cream cheese accordingly.
3. Crush the bag of Omani chips in a plastic bag.
4. Sprinkle the chips atop the flatbread
5. Roll it into a burrito-like shape.

We hope you enjoyed these recipes from around the world and found a delicious meal or tasty treat to make at home. If you try one of these recipes, we’d love to hear from you in the comments!

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