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GLOBAL CUISINE. One of my very favorite childhood memories is my grandmother’s palacinkes, a crepe like pancake rolled with stewed fruit or jam, sprinkles with powdered sugar &/ or sour cream. HEAVEN ON EARTH! Since then, I’ve come to learn that almost every county/culture has their own special version of a pancake, & I’ve yet to meet one I didn’t like!
There is a region in bavaria called the Allgäu. It is famous for the beautifull Alps, for fairy tail castles from our former king ludwig the 2nd and of course for Kässpätzle. It´s a kind of handmade pasta with flavourfull Cheese and fried onions, absolutly delicious.
My Sumission to the Global Cuisine challenge
BORSCHT is a winter soup.
It differs from other soups by presence of Red Beetroot.
In the summer, BORSCHT can be vegan, but in the winter it is cooked in a fatty bouillon or with pieces of bacon (also a cabbage, carrots, potatoes, tomatoes or tomato paste, sweet pepper, herbs, onions, garlic)
To prevent the beets from losing their red color, it is better to rasp a cooked one at the end of cooking ( or marinated beetroot).
Add sour cream for taste!
this receipt is for "Global Cuisine"
This complicated French confection is the queen of filled deserts. There are countless varieties of Charlotte Royale, but this particular take on the recipe consists of a strawberry ice cream core covered in strawberry jelly rolls.
GLOBAL CUISINE: Memories of this dish were brought to mind after all the olive harvesting going on in our village last week I can’t quite get this recipe exactly right, but if make it & we eat it outside on a nice summer day, it can feel pretty darn close to being in Italy😋
My mother recounted her first Christmas with her Italian in-laws as a non-stop party: people always coming over to visit, food always on the table, and drinks always on tap. I imagined an antipasto platter shaped like a wheel that automatically refilled on the way up, which later turned into tire tracks and roads. So I drew the antipasto roads on six of the hills of Rome. The seventh hill is dedicated to the luminarias. At my first Christmas with Nonnie and Nonno, I helped fill the bags for the luminarias and everyone who lived on their hill did the same. When they were all lit on Christmas Eve, I thought I had never seen anything so beautiful!
A sweet dream in pink, red and white and very simple to make – it just hast to be spring when the strawberries are full of flavour. Legend has it that this desert was invented in Eton where a small shop offered it to the students from 1930 onwards. I like that it doesn’t require any skills, just make a nice mess and indulge!
Southern Fried Apples for the Global Cuisine Challenge.
This winter recipe comes from my part of the world, the mountains of the Southern USA. These sweet fried apples are an easy and comforting dish to whip up on a cold evening, and the cinnamon gives them a warm holiday flavor. Our family loves to eat them as a side dish to pork, roasted vegetables, or bacon and eggs. I created this illustrated recipe with watercolor, oil pastels, colored pencil, and digital media. The title lettering was created by my mom Shelley in watercolor, ink, and digital media, and was inspired by the iconic print shop Hatch in Nashville, TN.
Russia is known for her snowy and cold weather most of the time. And in order to eat fruits and vegetables during the winter, Russians love to make a preserved cucumbers,tomatos, mushrooms, pepers and every desert includes home made jam.
I remember my mother used to do lots of preserved vegies and cook many sorts of jams from different fruits we gathered during the summer. And in a snowy winter we used to sit around the table, drink a hot tea and eat our treasures from the summer.