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COOK THE WORLD

COOK the WORLD Week 12 – Egypt – Baba Ghanoush

This is the best baba ghanoush recipe. It's a super easy to make and healthy dip recipe that's perfect for lunch, snacks, or to bring to...

CLASSIC FRENCH APPLE CAKE

FRENCH APPLE CAKE with a TWIST INGREDIENTS CAKE 1 Cup of flour 3/4 teaspoon of chemical yeast (baking powder) A pinch of salt 4 large apples,...

COOK the WORLD Week 11 – Philippines – Kare – Kare

This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks. INGREDIENTS 2 pounds oxtail, cut into serving size water ...

COOK the WORLD Week 11 – Philippines – Lumpia (Lumpiang Shanghai)

Make sure to serve these with sweet chilli sauce – it’s a must-have so don’t even try skipping it. There are several brands in the international...

COOK the WORLD Week 10 – Bangladesh – Twisted Shorshe Bata

In our ongoing series of Cook the World my daughter drew Bangladesh but could not find something that was unique to Bangladesh. Sooo she...

COOK the WORLD Week 9 – Russia – 10 Layer Honey Cake

INGREDIENTS FOR THE BURNT HONEY: 3/4 cup (9oz/ 255g) honey 1/4 cup (2oz/ 57g) water FOR THE CAKE LAYERS: 1/4 cup Burnt Honey (from recipe below) 3/4 cup (9oz/ 255g)...

COOK the WORLD Week 9 – Russia – Olivier Salad

OLIVIER SALAD The original version of Olivier Salad was created by Lucien Olivier in the 1860s. It consists of diced potatoes, vegetables, eggs, chicken and...

COOK the WORLD Week 9 – Russia – Koulebiaka

Russian Koulebiaka In Old Russia koulebiaka was welcomed by all ranges of people. Most popular koulebiaka version was made with fish backs, but lenten recipes...

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