Global Cuisine

Bell peppers are the main ingredients of Peperonata.
This Mediterranean recipe is originally from the South of Italy. There are many variants of this recipe.
You can eat the Peperonata at any time during the year. It is tasty on toasted bread (bruschetta) or as a side dish with meatballs.

We had this beautifully rich cake every Christmas morning at my grandma’s house on the Canadian prairies. While she and my grandpa made a cozy life here in Winnipeg, Manitoba, she always longed for her hometown of Truro, Nova Scotia. This pound cake brims with ruby red glacé cherries and (a whole lotta) butter, giving it a delightful sunny yellow colour. From my research, it seems than in many places on the east coast of Canada, this type of white cherry cake often replaces the spicier, darker traditional fruitcake around Christmas time. Funnily enough, even though the recipe was from my grandma’s side of the family, every year my grandpa dutifully rolled up his sleeves and made it for us. Not sure if that was his love of baking or his love of her and wanting her to feel at home, though she was so far away from Truro. Maybe a bit of both ;)

Mushroom picking in the forest is a favorite outdoor activity in Poland. My grandmother and her sisters loved picking mushrooms here, too. I enjoy hunting for mushrooms but would love it even more if only I could teach my dogs to sniff out the mushrooms, ala truffle pigs. My aunt started making this recipe 30 or 40 years ago. I don't know where the recipe originated. If anyone recognizes it, please share the source!

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"

I spent part of my childhood living in Anchorage, so I have an appreciation for all things Alaskan! (For the Global Cuisine Challenge)

A celebration of yummy cake,eclairs and yule logs!

Santa also has a wish-list of his favorite cookies! These are just some of the many holiday cookies he hopes to find while traveling around the globe.

Global Cuisine.

My grandfather was Finnish. I would have liked to feature one of his favorite meals, but he didn't like Finnish food! I remember that when he and Grandma were planning to travel to Finland (they, and others in the family were world travelers), he was SO worried that he wouldn't be able to eat. However, Grandpa did have a sweet tooth. So, I incorporated traditional holiday cookies and mulled wine into this panel. Also, it's my understanding that mistletoe is not a custom in Finland, so for my "sweetheart sphere" I used a ribbon-wrapped, clove-studded orange that is commonly used for holiday decorating.

Flavors and foods of France. Bilingual so you can learn some French words.

All the flavors of Sri Lanka inspired by a trip to Sri Lanka.

Here is a sweet treat for Christmas! The trees are composed of macarons. I also included strawberry santa hats dipped in whip cream to create this pattern.

Nasi Tumpeng is Rice dish (yellow rice or rice with coconut milk or steamed rice) with side dishes originated from Java, Indonesia. Usually tumpeng served during special occasions like birthdays, wedding, etc, to show gratitude and blessings. Traditionally, there should be balance between meat, egg, and vegetables. Nowadays side dishes can be any variation.

Guides to order coffee in Singapore

Perfect to be served with warm rice or as a part of nasi tumpeng condiments, simple and easy to make Indonesian food

Sushi, Snow and Hashtags! These are a few of my favorite things!