On the move recipes

Couscous al pesce Among Sicilian main dishes, one based on seafood is “couscous al pesce”. Couscous originated as a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Pearl or Israeli couscous, properly known as “ptitim”, is a type of pasta.

Polish-italian pasta Our dish was inspired by one of the greatest and well-known cuisine – Italian. We decided to prepare pasta which is one of the most popular food product for Italians. However we wanted that dish to not only be tasty but also healthy one. That’s why we added many vegetables to them such as tomatoes and pepper. To add some more flavour to the pasta we encourage to serve it with some olives.

Recipe for two portions: Ingredients: • 120g of whole grain pasta (here tagliatelle was used but you can use other type of pasta as well) • 1 can of tomato passata • a handful of black olives • 2 handfuls of dried tomatoes • 1 red pepper • 1 small onion • 1 clove of garlic • half zucchini • a tablespoon of oil from dried tomatoes • a pinch of salt, pepper, sweet pepper, granulated garlic, basil and oregano • a small handful of corn salad Additionally: teaspoon of yeast flakes

Tomatoes crumble -150 grams of flour -150 grams of butter - 4 tomatoes - 1 mozzarella ball - chiseled basil - salt and pepper&nbsp; Step 1: Mix softly the flour, the butter, the salt and the pepper until mixture comes together into a large semolina. Step 2: Wash the tomatoes and dice them. Step 3: In a buttered baking dish or with parchment paper, arrange the diced tomatoes. Slice the fresh mozzarella thin and put it on the diced tomatoes. Sprinkle with chiseled basil. Step 4: Add a pinch of salt and pepper. Cover the batter completely with crumble. Step 5: Place the dish in the oven and bake for 30 minutes.

Jewish style herring One of the factors influencing Polish national cuisine over the centuries has been Jewish culinary tradition. At present a lot of&nbsp;&nbsp;Polish people even subconsciously prepare Jewish style dishes in their homes. A Jewish style herring is one of the most likeable ones because it suits our tastes, it is both homely and exotic, simply perfect for parties and family gatherings.&nbsp; Ingredients: To prepare Jewish style herring you’ll need: • 6 herring fillets,&nbsp; • 1 onion,&nbsp; • 1 apple,&nbsp; • 1 pickled cucumber, • raisins,&nbsp; • mayonnaise,&nbsp; • sugar,&nbsp; • salts,&nbsp; • pepper,&nbsp; • wine vinegar.&nbsp;

Method Fillets should be washed, dried and cut into bells. Then the onion, apple and cucumber should be peeled and cut into small cubes. The next step is adding mayonnaise, a handful of raisins and seasoning with a pinch of sugar, salt, pepper and a little wine vinegar. Herring bells should be placed on a plate and covered with the resulting mayonnaise sauce.&nbsp; The whole dish can be decorated with rocket salad or parsley.&nbsp; Bon Appetit!

Preparation: 1. Cook the pasta according to the instruction on the package. 2. Heat the oil in the frying pan, then add finely chopped onion and garlic. 3. Wait for the onion to glaze (keep stirring), and after that add the tomato pasatta with pepper ( if you want, you can bake pepper in the oven before adding it into frying pan). 4. Wait until the sauce is reduced and then put the rest of the vegetables in the pan. 5. Season with salt, pepper, granulated garlic, sweet pepper, basil and oregano. 6. Cook under cover for 5 min. 7. Remove the pan from the gas, mix the sauce with pre- cooked pasta and add some corn salad. 8. If you want, you can add yeast flakes, which will give the dish and interesting and original taste

Directions 1. First of all you need to marinate the port tenderloin the day before. Take a zip plastic bag and join there all the ingredients for the mojo sauce. Put the tenderloin inside the bag and leave it in the fridge for about 8 hours. If you want the sandwiches for lunch, you can do this step the night before. 2. Once we you have marinated the pork you are ready to make the sandwich.Take a saucepan and heat it in the cooker with a tablespoon of olive oil, meanwhile cut the marinated tenderloin in thin slices. Cook the slices on the pan both sides, one minute by each side will be enough. After that you can do the same with the honey-glazed ham slices just to heat them. 3. Rub the outer side of the top and bottom of each loaf with 1 tablespoon of the softened butter and arrange, butter-side down, on a cutting board. Spread two tablespoons of yellow mustard on the side of each piece of bread. On the bottom half of each loaf, layer a quarter of the ham, followed by a quarter each of the pickle slices, roasted pork and cheese. Close with the top half of the bread.

4. Heat up a panini maker and then press the sandwiches untill golden brown and the cheese has melted, 5 to 6 minutes. Transfer to a board and cut each one on a bias, then serve.

Honey goat cheese pizza recipe To make your pizza dough you will need&nbsp;: -&nbsp;350 g of flour -&nbsp;2 teaspoons of salt -&nbsp;10 g of baker's yeast -&nbsp;3 tablespoons olive oil -&nbsp;25 cl lukewarm water Step&nbsp;1&nbsp;: Put 350 g of flour in a large bowl then add the salt, the&nbsp;baker’s&nbsp;yeast and the olive oil successively. Step 2 : pour in lukewarm water while mixing with a wooden spoon. Step 3 : Stir for a long time until you get a paste that comes off the bowl. Step&nbsp;4&nbsp;: Let the dough rest for 1 hour, covering the bowl with a cloth in a warm place. Step&nbsp;5&nbsp;: After the rest time, place some flour on your work surface and place the pizza dough. Step&nbsp;6&nbsp;: Shape your pizza to the dimensions of your baking tray or place the dough on baking pape

Now you can make your pizza, you will need&nbsp;: &nbsp;Your pizza dough &nbsp;1 log of goat cheese&nbsp;&nbsp;Liquid honey &nbsp;1 small jar of fresh cream &nbsp;grated cheese Step&nbsp;1&nbsp;: Pour the entire jar of double cream into the dough and distribute it well. Step&nbsp;2&nbsp;: Cut the goat cheese into slices or small pieces, and then distribute it on the dish. Step&nbsp;3&nbsp;: Add liquid honey evenly Step 4 : add the grated cheese Step 5 : add the amount of honey you want Step 6 : Put in thermostat 6 for about 30 minutes in the oven Step&nbsp;7&nbsp;: Remove when&nbsp;it’s&nbsp;baked Step&nbsp;8&nbsp;: Enjoy

Pizza A dish of Italian origin, consisting of a flat round base of dough baked with a topping of tomatoes and cheese, typically added with meat/sausage or vegetables. Ingredients: -&nbsp;1kg flour -&nbsp;2 packages of yeast -&nbsp;1 pinch of salt -&nbsp;1 teaspoon of sugar -&nbsp;1 teaspoon of olive oil -&nbsp;600ml lukewarm water

Directions: Mix up all ingredients to one big dough. After that let the dough rest until it’s double as high as before. Now shape the dough into little pizzas or a big one, put your toppings on it and bake it at 180 degrees with circulating air for about 10-15 minutes. Recipe by Rico Mistl

Caponata Caponata&nbsp;is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, and an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. The dish is also popular in Tunisian cuisine.

Recipe Tiramisú&nbsp;&nbsp; &nbsp; This is a very typical Italian dish that many Germans eat in Italian restaurants&nbsp; and that are prepared at home very often to eat with family and friends. Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;350ml strong espresso ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Amaretto (30-40ml) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 teaspoons of sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 egg yolk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 g sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;450g Mascarpone ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;30 Italian biscuits (e.g. Savoiardi) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoons of cocoa powder

Direction: First cook the espresso and mix it with the 2 teaspoons of sugar. After that add the Amaretto. Add the 4 eggs yolks together with the sugar in a bowl. Mix them together until you have&nbsp;&nbsp;a fluffy cream. After that you have to mix the cream with the Mascarpone. Dip the biscuits in espresso and create a first layer of half the biscuits on the bottom of a new bowl. After that you spread half of the cream on the first layer of biscuits. Repeat this step once and scatter the cocoa powder on top of the final layer. Leave it in the fridge for 3-4 hours. Recipe by Rico Mistl

Cassata Cassata&nbsp;is another traditional sweet from Sicily. It consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata is believed to have originated in Palermo in the 10th century, when the island was under Muslim rule. The word “al-qaššāṭī” (Arabic for “the cassata-maker”) was first mentioned in Corleone in 1178. The Arabic word “qas’ah”, from which cassata may derive, refers to the bowl that is used to shape the cake.

Hamburger Recipe&nbsp; A&nbsp;hamburger is a dish with one or more patties inside of a hamburger bun which is often served with lettuce, tomatoes, onions and pickles. For the perfect finish you add sauces such as ketchup, mustard, mayonnaise or a special burger sauce - 2 tomatoes&nbsp; -&nbsp;&nbsp;2 onions - &nbsp;a few leaves of lettuce -&nbsp;&nbsp;4 pickels -&nbsp;&nbsp;ketchup/ mustard/ mayonnaise -&nbsp;&nbsp;400 g minced meat -&nbsp;&nbsp;salt -&nbsp;&nbsp;pepper - &nbsp;oil - &nbsp;4 hamburger buns - &nbsp;marjoram - &nbsp;&nbsp;parsley - &nbsp;&nbsp;2 eggs -&nbsp;if necessary, cheddar cheese

Directions: 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cut one onion into small pieces and mix it with the minced meat 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Include two eggs to the mixture 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put ½ tbs of salt, pepper, marjoram and parsley to it Mix everything together well 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Form your patties and roast them with some oil in a pan, for about 4 minutes on each side 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Toast the hamburger pans Top your burger with the ingredients in whatever way you like it Recipe of Maria Ernst

Step 4. Add a tablespoon of flour to the cream and mix thoroughly so that no lumps form (in case it has a too thick consistency, add boiled water). Add to the goulash while stirring. Step 5. Boil everything. Finally, season with pepper and salt (or hot pepper) to taste. Step 6. Prepare potato pancakes - peel the potatoes, grate on smaller grater and smaller mesh and drain off excess water. Step 7. Peel the onion, chop finely and add to the potato mass. Also add egg and flour. Season to taste with salt and pepper. Mix thoroughly. Step 8. Heat oil in a frying pan and fry the pancakes on both sides until it's golden brown. Then drain them from excess width on paper towels. Step 9. Pour the warm potato fritters over the goulash sauce and fold in half.&nbsp;Serve with a solid spoon of cream and parsley.

Tiramisu red fruits Serves 4 : 10 mins to prepare and 45 mins to cook&nbsp; 539 calories / serving Freezable For the crumble topping : -&nbsp;100g soft light brown sugar -&nbsp;100g unsalted butter, cold and cubed -&nbsp;150g plain flour For the filling : -&nbsp;75g caster sugar -&nbsp;300g raspberries -&nbsp;300g strawberries, hulled and halved -&nbsp;100g blueberries -&nbsp;50g redcurrants

Method : -&nbsp;Preheat the oven to 190°C. -&nbsp;Place the strawberries and raspberries for the filling in a saucepan along with the sugar. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish. -&nbsp;Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar. Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top. Bake for 30-35 minutes until the topping is golden brown in colour. -&nbsp;Remove from the oven and leave to stand for 5 minutes before serving.

Spaghetti Bolognese &nbsp; Noodles with minced meat. This dish is very often prepared at home. Especially kids love it. Ingredients:&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500 g Spaghetti&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 clove of garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoons of olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500 g mixed minced meat (beef &amp; pork) -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 ml sieved tomatoes&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;thyme -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;oregano

Directions: &nbsp; 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Put the spaghetti into the pot of boiling salted water until they are ready (see on packaging) 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Take a pan, spill the olive oil inside, cut garlic and onions into very small pieces and fry them. After that add some salt and pepper. Continue by adding the sieved tomatoes and tomato juice and let it cook for about 5 minutes. 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Season the sauce with salt, pepper, sugar, thyme and oregano and serve it with the spaghetti. Tipp: Add some Parmesan cheese and basil to make it even more perfect. Recipe of Luca Wettemann

Guava and cheese empanadas Guava paste is an ingredient that pops up in many Cuban, Caribbean and South American recipes. It is made by cooking together guava fruit and sugar until it is very, very thick. This results in a paste that keeps well and is very flavorful and with its sweet, floral taste works well in desserts, but shows frequently in savory dishes. For instance, it is often paired with cheese as an appetizer or baked into empanadas as part of a filling as this recipe shows. Ingredients &nbsp;For the dough: -&nbsp;100ml milk -&nbsp;100 ml sunflower oil -&nbsp;100 ml white wine -&nbsp;flour -&nbsp;a teaspoon of baking powder -&nbsp;a hint of salt For the filling -&nbsp;guava paste -&nbsp;cream cheese (or any cheese good for melting that you like) -&nbsp;1egg -&nbsp;sugar

Directions : -&nbsp;First of all we need to prepare the dough. Heat the milk, sunflower oil and white wine all together in apot. When it starts boiling, set it aside and wait till it cools down. -&nbsp;Mix some flour with the baking powder and star kneading the dough until all the ingredients are well combined, that is when the dough doesn ́t stick to your fingers. - Cut the dough into equal pieces and. Shape into 12 small patties. Roll out one piece on a lightly floured surface to a 12cm circle. - Place cheese and guava paste in the centre of the empanada discs -

Quinoa with veggies Quinoa is an ancient food. It has a majestic history among one of the most powerful civilizations, The Incas, in the mountains of Bolivia, Chile and Peru. It was a sacred crop to the Incas who call it the mother of all grains or&nbsp;chisaya mama.&nbsp;The legend states that the Inca emperor would ceremoniously plant the first quinoa seeds every year. Like many of ancient grains, quinoa slipped into obscurity in 1532 with the arrival of the Spanish when most of the quinoa fields were destroyed. That all changed in the 1970’s when it was reintroduced to us in the modern world. It is so nutritious that NASA feeds it to crews on long space missions. Nowadays it has become very popular in Spain thanks to the immigrants from South America who have brought it with themselves in their recipes.

Ingredients: -&nbsp;1 cup quinoa -&nbsp;2 cups water -&nbsp;1⁄2&nbsp;courgette -&nbsp;1 eggplant -&nbsp;1 onion -&nbsp;1⁄2&nbsp;yellow pepper -&nbsp;1⁄2&nbsp;red pepper -&nbsp;1⁄2&nbsp;green pepper -&nbsp;2 tablespoons olive oil -&nbsp;Salt

Directions: Step 1: Preheat the oven to 150o C . Wrap the tortillas in an aluminium foil and cook in the oven for 10 minutes, or until soft Step 2: In the meanwhile, heat the oil a non-stick pan and add the onions, peppers and mushrooms. Sauté for about a minute, and add the thinly sliced chicken pieces. Step 3: Cook the chicken for about 5-8 minutes, until its tender. Add the taco seasoning, squeeze in the lime, and turn off the heat. Step 4: Turn the oven to 180o C. Step 5: &nbsp;Prepare the tortillas by putting 1/4th of the chicken mixture in the centre of each tortilla.. Fold the tortillas into wraps and line onto a lightly sprayed baking tray. Step 6: Cook in the oven for about 10-15 minutes. Serve with some grated cheese and advocato or guacamole if you like and eat it hot!

Cuban sandwich A Cubna sandwich, known as a “Cubano”, is a variation on a grill ham-and- cheese sandwich that was born in Florida. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickels, mustard and butter. The essential ingredient is the marinated pork, traditionally marinated in a mojo sauce redolent with orange juice, lime juice, garlic, onion, cumin and some other herbs before roasting. Some members of my family, who are from Cuba, have cooked it for years. Here I present you my family recipe.

Ingredients (for 4 sandwiches) Mojo Sauce 2 tablespoons olive oil 1 orange juice 1 lime juice 1⁄2&nbsp;chopped onion 4 garlic cloves 1 teaspoon sugar 1⁄2&nbsp;teaspoon salt 1⁄2&nbsp;teaspoon freshly ground black pepper 1⁄2&nbsp;teaspoon smoked paprika 1⁄2&nbsp;teaspoon oregano 1⁄2&nbsp;teaspoon ground cumin Sandwich 4 25cm loves of bread halved lengthwise 75gr unsalted butter 1 cup yellow mustard 4 large dill pickles thinly sliced crosswise 8 Swiss cheese slices 1⁄2&nbsp;Kg pork tenderloin 250grs sliced honey-glazed ham

Chicken burritos Many people do not know that the word burrito translates as “little donkey” from Spanish. There are accepted origins of the name, but little evidence to prove any of them true. A commonly accepted story is that a man from from Chihuahua, Mexico named Juan Mendez would sell food in cart pulled by a donkey. It is said that he kept the food warm by wrapping it with flour tortillas. His food quickly became popular because of the convenience of holding and eating it, especially during the Mexican Revolution. Burritos have become very popular in Spain due to the influence of the mexican culture in our culture thanks to migration in both ways, from Spain to Mexico in the 20th&nbsp;century and from Mexio to Spain in the 21st&nbsp;century.

Ingredients: -&nbsp;4 Whole wheatTortillas -&nbsp;2 ChickenBreasts(slicedthinly) -&nbsp;1⁄2 greenpepper -&nbsp;1⁄2 yellowpepper -&nbsp;1⁄2 redpepper -&nbsp;1Onion (finelychopped) -&nbsp;8 mushrooms -&nbsp;1 tbspoliveoil -&nbsp;1 tbspTacoSeasoning -&nbsp;Cheese/advocato

Comores’ Samboussa Recipe - 500 grams of minced steak - Pepper, Salt, Parsley - 250 g shallot or onions fresh garlic - Curry, Cumin, Coriander - Cinnamon - Saffron - Brick sheet (You can choose the spices of your choice) Step1: Simmer the ground meat with the spices, then mix with the shallot (or onion) and the garlic, finely chopped. Stir regularly during cooking until the mixture is perfectly dry. Step 2:&nbsp;Store meats mixed with spices and prepare a sheet of brick and cut into three equal-width strips.

Step 3: Add a spoon of the cooled stuffing at the bottom of a strip and fold once to the diagonal, fold again and so on until the end of the strip you brush with egg yolk. Step 4:&nbsp;Brown in the oven (by pre-wetting with oil) or deep frying THEN ENJOY YOUR MEAL !

Bliny Bliny are Ukrainian (and Russian) type of flat pancakes, really similar to French crepes. They are usually pan-sized. At the begining they were treated as fast-day meal. By the time they changed the status and now they are even called traditional. Ingredients (~16) ‧&nbsp;cup and 2 tablespoons of wheat flour&nbsp;‧3eggs ‧&nbsp;cup of milk ‧&nbsp;cup of water ‧&nbsp;4 tablespoons vegetable oil&nbsp;‧&nbsp;1/3 teaspoon of salt

Directions 1.Put all the ingredients in the bowl 2.Mix well until it will be smooth 3.If you can, wait 30 minutes (it's unnecessary, but recommended) 4.On well-heated pan put about 1 ladle of mass 5.After about 45 seconds turn it over 6.Take it off when you see the 2nd side is done 7.Make more bliny! It's really simple, isn't it? Now you can add yogurt, jam or even some fruits and try it!

Recipe lasagna - 2 brousses, Figatelli -&nbsp;3 cloves of garlic -&nbsp;Onion, salt -&nbsp;Pepper -&nbsp;10 freshblanched and mixed tomatoes -&nbsp;Tomatoconcentrate -&nbsp;Olive oil -&nbsp;Mushroom -&nbsp;Lasagnapasta -&nbsp;Grated cheese Step 1: After sorting and thinly slicing the onion, brown it in hot olive oil. Add a spoon of tomato puree. Add the fresh tomatoes and 3 glasses of water. Step 2: Bring water to the boil then add the finely chopped mushrooms according to taste. Cook for 1 hour over low heat. Meanwhile, lift the skin of the figatelli and cut it into small pieces. Step 3: In a salad bowl crumble the drained brousse. Add the figatelli and mix. Set aside.

Step 4: Put the oven to heat to 180 degrees. Add the brousse and figatelliin the sauce. Cover the bottom of a rectangular dish intended for the oven with the hot sauce. Step 5: Cover the sauce with the lasagne. Add a layer of figatelli brousse sauce. Step 6: Repeat the previous 2 steps to the top of the dish. Bake for 20 minutes. Add a layer of grated cheese and broil.

Hungarian style Ingredients 1 kg of potatoes 1 egg 2 spoons of wheat flour 1 onion oil to fry 1 kg of pork meat 1 l of water 2 red paprikas 2 cloves of garlic 180 g cream 18% 5 spoons of olive oil 1 spoon of sweet pepper in powder marjoram, salt and pepper to add a flavour, eventually - hot pepper

Preparation Step 1. Cut the meat into cubes about 2 cm.&nbsp;Add garlic squeezed through Prague.&nbsp;Spice with salt, sweet pepper and marjoram. Pour the meat with olive oil. Mix everything and put in the fridge for 15-20 minutes. Step 2. Fry the chopped meat in a saucepan in hot oil for about 15-20 minutes, until it broils. Then pour water and boil. Step 3. At this time, clean the pepper and cut it into cubes. Peel and chop the onion finely. Fry the vegetables in hot oil for about 5 minutes, then add to the jus. Reduce fire. Cook everything together for about 15 minutes.

Pasta con le sarde Sicily is the oldest Italian and Western location on record where pasta worked into long and thin form was part of the local cuisine. This dates back to around the 12th century, as attested by the Tabula Rogeriana of Muhammad al-Idrisi, reporting some traditions about the Sicilian kingdom.&nbsp;Pasta con le sarde&nbsp;is a Sicilian dish of pasta with sardines and anchovies. It’s most associated with the capital of Sicily, Palermo, but it can be found all over the island. The principal ingredients are olive oil, onions, pasta and a finely chopped mixture of sardines and anchovies. Various types of pasta are used for the dish, but bucatini is the traditional one. Wild fennel, saffron, pine nuts, raisins and salt are added to flavour the dish. It’s topped with toasted breadcrumbs to give the final touch. Fresh sardines are preferable, but if these are not available, canned sardines can be used too. Wild fennel is plentiful in Sicily, but might be hard to find elsewhere; if unobtainable, the tops of ordinary fennel may be used instead.

Pineapple and chicken paella This is a clear example of the influence of Morocan immigrants in our cuisine. This recipe could be a mixture of our famous “paella” with African taste thanks to curry. Ingredients -&nbsp;2 chicken breast -&nbsp;250 grs jasmine rice (if possible) -&nbsp;4 pineapple slice in heavy syrup -&nbsp;1⁄2&nbsp;onion -&nbsp;4 teaspoons of curry -&nbsp;3 tablespoons of olive oil -&nbsp;50grs of salted peanuts -&nbsp;500ml of water -&nbsp;salt -&nbsp;pepper

Directions 1. Take a pot suitable for rice cooking, and put there the olive oil and start to heat it slowly. Meanwhile chop the onions in tiny pieces and then fry them gently into the olive oil. 2.&nbsp;Cut the chicken breasts into small pieces (about 2 cm)and add them to the fried onion with salt and pepper. 3.&nbsp;Once you have the onion and chicken cooked add the pineapple and (cut into pieces similar to chicken) 4 teaspoons of curry

4. Add 500 ml of water to the mixture and boil slowly till the rice has consumed all the water ( it usually takes over 20 minutes) 5. Crush the salted peanuts and spread them over the rice to serve it.

Crepes 4 People | 60 min | French pancakes Ingredients: &nbsp;6 pieces / eggs &nbsp;&nbsp;&nbsp;375 ml / milk &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150 g / sugar &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;375 g / wheat flour &nbsp;&nbsp;3 pinch / salt &nbsp;&nbsp;&nbsp;375 ml / sparkling mineral water

Directions: Take out all the ingredients that you need and measure them with a scale if necessary. Put them inside a bowl and stir until the dough takes up the perfect consistency for cooking. Afterwards take out a pan and grease the pan with sunflower oil. Heat it up and put a tablespoon of the dough inside of it. Fry the crêpe for one minute and then turn over so that both sides are equally fried. Do this until you have no dough left. If required serve with berries and some chocolate sauce. Recipe of Jane Harrer

Granita Granita&nbsp;is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it’s available throughout Italy in various forms. It’s related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Indeed, the texture seems to vary from city to city on the island; on the west coast and in Palermo, it’s at its chunkiest, and in the east it’s nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in an ice-cream machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it’s always different from the ice cream one, which is creamier, and from the sorbet one, which is more compact; this makes granita distinct and unique. Common and traditional flavoring ingredients include lemon juice, mandarin oranges, jasmine, coffee, almonds, mint, and when in season wild strawberries and black mulberries.

Chocolate granitas have a tradition in the city of Catania but are also available in other parts of Sicily. The nuances of the Sicilian ingredients are important to the flavor of the finished granita: Sicilian lemons are a less acidic, more floral variety similar to Meyer lemons, while the almonds used contain some number of bitter almonds, crucial to the signature almond flavor. Another popular flavor used in granita is pistachio, also an agricultural product of Sicily. Granita with coffee is very common in the city of Messina, while granita with almonds is popular in the city of Catania. Granita in combination with a yeast pastry called brioche is a common breakfast in summer time (the Sicilian brioche is generally flatter and wider than the French version).

- Brush the edges of the empanada discs with the egg and water mixture (this will help them seal better) - Fold the empanda discs and seal the edges, use a fork or your fingers to help seal the empanadas - Lightly brush the top of each empanada with egg mixture, this will give a golden glow when they bake. - Sprinkle sugar on top of each empanada. - Place the empanadas on a cookie sheet lined with parchement paper. Let them rest for at least 15 minutes. Pre-heat the oven to 180o C and bake for 15 to 20 minutes or until golden. Serve warm or at room temperature.

Directions 1. Chop all the vegetables and put them on a saucepan with two tablespoons of olive oil and salt and fry them gently. 2. &nbsp;Wash thoroughly the quinoa grains with cold water. Put two cups of water in a pot and heat it. When it starts boiling add the quinoa. Put the lid on the pot and cook it slowly. This step usually takes over 12- 15 minutes. 3. Once we have boiled the quinoa and the veggies are sautéed, mix everything together and it is ready to serve

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