THE INTERNATIONAL COOKBOOK

GREEK CARROT CAKE Ingredients: 2 cups (260 grams) all-purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1 1/2 teaspoons ground cinnamon 1 1/4 cups (295 ml) canola or other vegetable oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans 1/2 cup (65 grams) raisins Frosting 8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) powdered sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Directions Make Batter Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake Cake Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To Finish In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

TURKISH SANDWICHES Ingredients: tomato cucumber olives parsley

POLISH CLEAR RED BEET SOUP - Barszcz Czerwony Ingredients: 2 carrots, 1 parsnip, 1/2 celery root, 1 leek, 1 onion 5 beets 2 tbs of fresh lemon juice or 1 of tbs red-wine vinegar Salt and black pepper In a big pot, bring meat stock to boil, add vegetables like carrot, parsnip, celery root, and leek, reduce heat and simmer until vegetables are tender. Meanwhile heat some oil on a frying pan, throw the slices of onion and brown gently. Add fried onion to the soup. Next peel and grate the (raw) beets on the largest vegetable shredder and add them to the soup. Boil for 10-15 min. Finally season it with salt and pepper, add some fresh lemon juice or red-wine vinegar to taste. To make the borscht clear drain it off.

USZKA - POLISH DUMPLINGS Ingredients: 2 cups of the wheat flour mushrooms 1 onion some oil Peel 2 or 3 onions and cut carefully into tiny cubes. Cut mushrooms up into very thin slices. Melt and heat some oil on a frying pan, throw the onion and brown gently. Next throw mushrooms and mix with onion. Fry mixing constantly, add salt and pepper. Remove the frying pan from the cooker and let it cool. Then blend the mixture. Build a heap on the pastry board by sieving two cups of the wheat flour. Add three drops of oil. Pour some warm, boiled water onto the flour. Mix with hands trying to form a dough. Form one knob from the dough, put on the lightly floured board and roll up most thinly, as you can - the thickness should be 2 to 3 mm. From such clump cut out the circles (about 5 cm of diameter). We put with a teaspoon a portion of mushroom filling on every circle. Wrap up the filling with the dough in order to form a semicircle. Join together the dough with your fingers, closing the filling inside. Now wrap two opposite horns up and join together with fingers forming something like an envelope. It's uszka indeed. It should be little, like a head of a teaspoon. When uszka are ready we should cook them. At first boil salted water. When water boils, throw uszka one after another. When uszka will flow to the surface of water cook them for two minutes. Then drain them off. Hot uszka are usually thrown directly into plates with the clear red borscht.

TRADITIONAL GREEK BEAN SOUP (Fasolada) Ingredients: 500g dry white beans (18 ounces) 3-4 carrots, finely chopped 1 large red onion, finely chopped 3 stalks of celery, finely chopped 130ml extra virgin olive oil (1/2 cup) 2 tbsps tomato puree a pinch of paprika (hot or sweet, according to preferance) salt and freshly ground pepper&nbsp; Place the beans in a saucepan with plenty of cold water to cover them.&nbsp;Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy. Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!&nbsp;

GREEN SMOOTHIE Ingredients: 1/2 bunch of parsley 1 big cup of yogurt 1 apple 2 tablespoons of honey Blend the chopped parsley, apple, yogurt and honey in a blender until smooth.

ROAST TOMATOES Ingredients: tomatoes onion fresh basil olive oil Heat the oven to 170C. Put the tomatoes (halved) on a baking sheet, season with salt and basil and drizzle all over with olive oil. Roast for at least 1 hour.

POLISH BEETROOT SALAD Ingredients: 6 medium beetroots 1/2 onion 1 spoon of oil Lemon juice Pinch of salt 1/2 tsp of sugar Boil the beetroots for about 1,5 hour. Take out and set aside to cool. Then, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt, sugar and mix all the ingredients.

HOMEMADE GRANOLA WITH RASPBERRY SMOOTHIE Ingredients: 2 tbsp vegetable oil 125ml maple syrup 2 tbsp honey 1 tsp vanilla extract 300g rolled oats 50g sunflower seed 4 tbsp sesame seeds 50g pumpkin seeds 100g flaked almond ½ cup raw nuts, chopped 100g dried berries&nbsp; 50g coconut flakes Heat oven to 150C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 minutes, until very lightly toasted, then mix in the coconut and dried fruit, and bake for 10 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk, yogurt or smoothie. The granola can be stored in an airtight container for up to a month.&nbsp;

ITALIAN COOKIES Ingredients: 280 gr flour 2 eggs 1yolk 50 ml olive oil 100 gr sugar yeast Mix eggs, yolk and sugar, add&nbsp;olive oil.&nbsp; Add flour and yeast and knead. Wrap the cookie dough into transparent film and let it rest in fridge for 1/2 h. Roll the dough and shape your cookies. Cook 180° for 15 min.

ITALIAN BRUSCHETTE Ingredients: toasted bread with olive oil and salt add veggies: tomatoes, beans, zucchini, ...

PUMPKIN SOUP Ingredients: 1kg pumpkin olive oil 2 onions 1 garlic 3 cups of vegetable or chicken broth salt and pepper cream Cut the pumpkin into chunks, chop the onions. Heat the olive oil in a large saucepan, add the onions and fry for 5 mins. Then add the pumpkin, carry on frying for 6 mins, stirring occasionally until it starts to turn golden. Pour the broth into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Add some garlic. Remove from heat and use a stick blender to blend until smooth. You can drizzle over a bit of cream. Serve the soup with crusty bread. (Cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp).

TURKISH COWPEA SALAD Ingredients: 1,5 cups boiled cowpea 2 pieces of dried pepper 4 gherkins pickled 1 cucumber 3-4 branch fresh onions Half a bunch of brook A handful of parsley Half a teaspoon olive oil 1 lemon juice 1 tablespoon pomegranate sour 1 tea spoon salt Put boiled condensed lentils in the mixing bowl. Cut the pepper, pickle, sauce, cubed cubes and add them to the lentils. Then add green onion, parsley and broth to the salad. Lemon juice, pomegranate syrup, olive oil and salt on the top, a spoon with the help of a blend all the materials. You can add boiled corn grains or olives if you wish.

ITALIAN FRUIT SALAD Ingredients: apple pear tangerine

The international cookbook

POLISH CAULIFLOWER SOUP Ingredients: chicken or vegetable stock 2 carrots 5-6 medium potatoes 1/2 cauliflower 1/3 cup of cream fresh dill salt In a large pot heat chicken stock, add sliced carrots and peeled and cubed potatoes and simmer until potatoes and carrots are almost done (about 15 min). Next, add small cauliflower pieces and simmer for about 5 min. In a glass mix 1 tbs of flour with 5 tbs of water, stir the mixture, then pour some cream and stir again, add 1/2 cup of stock into the cream, stir. Once the cream mixture is smooth add to the soup. Stir and heat through. At the end sprinkle with dill.

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