INTERNATIONAL CUISINE

 ARAB CUISINE
 FRENCH CUISINE
 ITALIAN CUISINE
 PORTUGUESE CUISINE
 MEXICAN CUISINE
 GREAT BRITAIN CUISINE
 SPANISH CUISINE
 GERMAN CUISINE
 CHINESE CUISINE
 SCANDINAVIAN CUISINE
 MIDDLE EAST CUISINE
 ORIENTAL CUISINE
 Arab cuisine

Arab cuisine is defined as the various regional cuisine spanning the

Arab world from Morocco & Tunisia to Yemen and Somalia, and
incorporation Levantine, Egyptian and Iran , India , the Berbers
and other culture of the peoples of the region before the cultural
arabization brought by genealogical Arabian during the Arabian
Muslim conquests.
 History
Originally, the Arabs of the Arabian peninsula relied heavily on a
diet of dates, wheat, barley, rice and meat, with little variety, with
a heavy emphasis on yogurt products, such as labneh (yogurt
without butterfat).as the indigenous Semitic people of the
peninsula wandered, so did their tastes and favored ingredients.
There is a strong emphasis on the following items in the Arabian
cuisine:-
 Meat :- lamb and chicken are the most used, beef and camel are also
used to a lesser degree, other poultry is used in some regions, and in
coastal areas, pork is completely prohibited –for Muslim Arabs, it is
both cultural taboo as well as being prohibited Islamic law; many
Christian Arabs also avoid as they have acquired a taste for it.
 Dairy products:- dairy products are widely used, the most of
which is yoghurt and white cheese. However acquired a taste for it.
 Herbs & spices: - mint and thyme (often in mix called za’atar)
are widely and almost universally used; spices are used much less
then Indian cuisine but the amount and types generally vary from
region to region. Some of the included herbs and spices are sesame,
saffron, turmeric, garlic, cumin, cinnamon, and sumac, spice mixture
includes baharat.
 Beverages: - hot beverages are used more than cold ,coffee being
on the top of the bread as well as bulgur and semolina, which are also
used extensively.
 Nuts:- almonds pine nuts, pistachios, and walnuts are often
included.

 Culture
 Essential to any cooking in the Arabian Peninsula is the
concept of hospitality. Meals are generally large family affairs, with
much sharing and a great deal of warmth over the dinner table.
Formal dinner and celebration generally entails large quantity of lamb
& every entails large quantities of Arabic coffee.
In an average Arab Gulf state household, a visitor might expect
a dinner consisting of a very large platter, shared commonly, with a
vast mountain of rice, incorporating lamb or chicken, or both, as
separate dishes, with various stewed vegetables, heavily spiced,
sometimes with a tomato sauce. Flat bread with olive oil and za’ter is
also popular.

 Breakfast
Cafes often offer a quick meal consisting of bread and dairy
products with tea and sometimes with jam. The most used is
labneh and cream. Labneh is served with-olives, dried mint &
drizzled with olive oil. Pastries such as manaqeesh, sfiha, fatayer
and drizzled with olive oil.
 Lunch
Lunch is considered the main meal of the day, traditionally eaten
after the noon prayer. It is the meal where the family groups
together rarely do meal have different courses; however salads and
maza are served as side dishes to the main meal. The latter usually
consist of a portion of meat, poultry or fish, a portion of rice, lentil,
bread or bagel and a portion of cooked veg. in addition to the fresh
ones with the maza and salad. The vegetables and meat are usually
cooked together in sauce to make maraq, which is served on rice.
Most household would add bread, whether other grain were
available or not.
 Dinner
Dinner is traditionally the lightest meal although in modern times
and due to changing lifestyle dinner has become more important.
 Ramadan meals
In addition to the two meal mentioned hereafter, during Ramadan
sweet are consumed much more than usual. Sweet and fresh fruits
are served between these two meals. Although most sweet are
made all year round such as knafeh, baklawa and basbousa, some
are made especially for Ramadan such as Qatayef.
 Futuur
Futuur, or fast-breaking, is the meal taken at dusk when the fast is
over. The meal consist of three course; fist, an odd number of
dates based on Islamic tradition. Then soup would be served, the
most popular is lentil soup, but a wide variety of soup such as
chicken, freeka, potato, mash.
The third course would be the main dish, usually eaten after an
interval where Magherb prayer is conducted.

 Suhur
Is the meal eaten just before dawn when fasting must begin.
 Regional Arab cuisine
 Persian Gulf
Originally the Arabs of the Arabian peninsula relied heavily on a
diet of dates, wheat, barley, rice and meat, with little variety, with
heavy emphasis on yogurt products, such as lebhne.as the
indigenous semitie people of the peninsula wandered, so did their
tastes and favored ingredients.

 The Levant
 Levantine cuisine is the traditional cuisine of the lavant or greater
Syria area. Though now divided into Syria, Lebanon, Jordan, Iraq
and Israel, the region was a more united entity, there is some
regional variation within the Levantine area.
 Maghreb
Spices are used extensively in western Arabs food. Country to the
rest of the Arab world, the most common red meat is beef.
However, lamb is still the meat of choice, only avoided due to its
higher cost. Dairy products are used less than in other courtiers in
the Arab world.
 Sudan
Shahan full presented alongside to olive oil, berbere, various veg,
and a roll of bread. In comparison to its North African and
Levantine neighbors, the cuisine of Sudan is generally
characterized as being stingy on rice but generous on spices,
Sudanese food is a fusion cuisine of Egyptian cuisine and
Ethiopian cuisine. Both of which are very popular in the western
world.

FRANCE
GEOGRAPHIC LOCATION OF FRANCE
 HISTORICAL ORIGINS OF FRENCH CUISINE
The history of French ascendancy in the culinary arts can be traced to
the Italians. As the 15th century dawned, the highest of Renaissance
culture flourished at Florence. Prosperity that reached beyond the very
small royal population lent itself to dining as entertainment, in which
common foods were decorated & flavored not for the purpose of hiding
food which was turning bad, but for emphasizing those flavors allowed
by improved storage techniques & new discoveries in food preparation.
Mushrooms, truffles, garlic & otherwise infrequently used vegetables
appeared – some of them carved artistically- while pasta creations
became filled & layered (lasagna, ravioli, manicotti, etc.), all of it
accompanied, among the wealthy, with an expensive show of table
finery, Venetian glassware, porcelain & precious metals. An incredible
assortment of pastries & sweet things would then follow these visual
feasts.
But the French were largely ignorant of these things, until
Catherine de Medici (“MED-a-chee”), daughter of Lorenzo, Duke of
Urbino, arrived in France in the 1540’s to be the bride future king Henri
II. (She would, incredibly, produce three additional kings of France.) In
her entourage were cooks skilled in the ways of Florence. She brought
with her also the expectation that ladies would be in regular attendance
at sumptuous feasts, & would dress in fashionable (& revealing) attire
when doing so. Dinner, in France, was to become Theatre. Not only did
she bring fine cuisine-she brought the Italian banking system, theatrical
comedy & ballet. Quite a lot, from a women which history a women
which history would ultimately view as ambitious & duplicitous. The
result of the culinary expansion was to produce, in1652, a book entitled
“Le Cuisine Francois”, written by France’s premier chef, La Varenne.
Detailed instructions appeared in this book, the recipes listed
alphabetically, with the introduction of new techniques, such as the use
of the roux as a sauce thickener rather than the common use of bread for
the purpose. With the ascent of Louis XIV, the meaning of sumptuous
dining took another leap in extravagance at his place at Versailles.
The”fork” began a regular appearance, & instead of all the food
appearing all at once (much of which would become cold, Louis
introduced the idea of dining in a series of steps, or coerces. Cooks
became specialized and strange looking containers and instruments
appeared t better prepare individual things. With the Revolution, such
culinary talent was no longer restricted t royalty (royalty having
disappeared one way or another) and the better chefs began the practice
of setting up “Restaurants” which went well beyond common taverns’
and inns, to which all had access. During this period the greatest of
French chefs appeared - Marie-Antoine Careme. A Frustrated student of
architecture, he would put architectural methods into food and its
presentation: bridges made of confection, pastry fashioned into Greek
temples, etc., and much of I done n a grand scale. The appreciation for
his talent- great food with a sensational presentation-carried him to
many courts, including that of the Russian Tsar, where the nation of
serving each guest individually (“Russian service”) first appeared.

STABLE FOOD WITH REGIONAL INGLENCES

Baguette- This is a variety of bread with a crispy crust. Baguettes form
to be a major feature of French breakfast.
Blanquette de veau- This is famous French veal dish. This contains
veal meat combined with Aromatic vegetables.
Chocolate mousse- The chocolate mousse although commonly available
all over the world is actually a famous French food item. This is a very
delicious dessert made from egg & cream.
Madeleine- The Madeleine is a traditional cake of France. These are
very small shaped cakes which have a shell like appearance.
Éclair- The éclair is a long & thin shaped delicious pastry with a cream
filling & loads of icing.

FRANCE (FRENCH) CUISINE SPECIALITIES

Bouillabaisse from Provence
A Marseille specialty

For those of you that think Marseille is a somewhat scruffy, unpleasant

place, just sit down in one of the restaurants along the Vieux Port &
order a bouillabaisse. The most famous local sea food dish in town, it
will soon change your mind about Marseille. In those restaurants that
serve true bouillabaisse, you have to place your order the day before.
L’Esplai du Grand Bar des Goudes is one of them-their bouillabaisse is
out of this world. Bouillabaisse, originally based on local fish, was the
favorite dish of local fishermen. It usually included any fish that hadn’t
sold at fishermen’s daily market, with some local shellfish added in to
the mix. It did not originally contain any of the expensive ingredients
that are now added. More of a main dish then a soup, it is usually served
with slices of bread that have been spread with the Provencal spicy
garlic sauce, rouille. The word bouillabaisse comes from the two French
words bouillir (to boil) & abaisser (to reduce). There are various
regional variations based on different local fish that are used. You can
easily purchase the accompanying rouille sauce in any local
supermarket.
 Although quite time consuming to prepare, this Provencal dish
is usually a hit when it comes to entering large groups of people. There
are many, many variations on the bouillabaisse recipe, leading to much
debate on the subject! In Marseille they use at least seven different kinds
of fish, although some recipes call for only five kinds. Depending on
where you live & what is available to you that day, your recipe may vary
slightly, but as long as you follow the guidelines, your bouillabaisse is
sure to be a success!
Here are a few recipes to consider, including one straight from the
Marseille tourist ff site (if you can decipher the broken English
translation, this is probably your best bet!

.Provençal Cuisine

A brief list of terminology

 Mother Nature is abundantly generous in this part of the world, and
Provençal cooking is naturally tasty and flavorsome due to the sun-
kissed produce that is readily available in this region. Vegetables,
sardines, anchovies, meat casseroles, ratatouille and pesto. Not to
mention the aromatic herbs which grow plentifully here - thyme,
rosemary, savory, basil, and others - all of which are widely used in
Provençal cuisine. And of course there are the biggest stars of all -
garlic and olive oil! As with any region, Provence has its own unique
Crecipes and dishes. There are far too many to include on this page, but
r here are a few specialty dishes that are typical of the region and an
u important part of any Provençal cuisine:
d
i Aïoii is the accent of Provençal cuisine. It is a mayonnaise made with
t olive oil and generously seasoned with crushed garlic. It is an
é accompaniment to vegetables and fish.
s
Anchöiade is an anchovy and garlic purée typical to the south of France.
It is usually served on toast or with raw vegetables, known as crudités.
The recipe varies from region to region, and from family to family.
Catigau is a fricassée (a dish consisting of fish or meat cut into pieces
and cooked in gravy) made from grilled or smoked eels fished directly
from the Rhône River.

Loup is the Mediterranean name for sea bass, and is delicious grilled
over a barbecue or in the oven. It can be stuffed with fresh fennel or
simply prepared with olive oil and a sprinkle of fresh herbs de Provence.

Pistou is a basil, garlic and olive oil condiment. It is similar to the

Italian pesto, but is made without the pine nuts. The basil leaves are
crushed or pounded with a mortar and pestle (or a food processor in
most cases these days) before being added to the olive oil. The word
itself is derived from the Provençal word 'pestare' which means to
pound. Many claim the only way to retain the bright green color from
the basil is by pounding it the old way, with a mortar and pestle.
Ratatouille is a delicious vegetable stew composed of peppers,
courgettes (zucchini), aubergines (eggplant), tomatoes and onions, all
prepared with olive oil. Eaten cold as a starter or hot as an
accompaniment to fish or meat, ratatouille is an excellent addition to any
Provençal meal.

Rouille is a type of mayonnaise sauce that consists of either olive oil

with bread, or breadcrumbs with spices (in which case it iss usually
highly spiced with chile peppers). It is usually served with fish and
fish soup dishes. The actual name comes from the French word for
rust, hence the color of the sauce.

Sisteron lamb are fed on wild thyme and rosemary, which is what
T
makes this dish so tasty. Not every palate can distinguish the a
difference, though a delicate palate will certainly be able to pick up on
p
these aromas once the meat is served. e
n
Tapenade is a purée of olives crushed with a mortar and pestle and a
mixed with garlic, capers and anchovies. It can be eaten simply with a d
e
slice of grilled bread, or served as an accompaniment to fish or meat.

Matching Food and Wine

Bringing out the best of both worlds

The successful combination of food and wine at

table brings out the best in both the meal and the
wine. Rules about matching food and wine aim to
provide guidance in this difficult art. They should
not however be interpreted so rigidly that they
inhibit the desire to experiment. The systematic
approach to matching food and wine devised by the Association of
Italian Sommeliers is based on the principles of analogy and contrast.

Analogy
Food and wine can be matched by analogy in different ways, according
to:

 Style of Cuisine: following the rule that the best combinations are
between complimentary styles, country wines match country
cooking, refined cuisine deserves fine wines and local wines are
best drunk with local specialties.
 Color: following the rule of color matches, white wines are
preferred with light colored foods: (seafood, shellfish, chicken and
veal with light sauces) and red wines with dark colored foods
(salami, red meats, game pigeon, duck, dishes with brown sauces).
The main exceptions to this rule are cheeses and desserts.
 Aroma: delicate wines match foods of subtle flavors. Foods with
stronger flavors call for aromatic wines. Wines with rich bouquets
are needed with smoked or spicy foods.
 Structure: full-bodied wines accompany dishes with rich textures
and flavors.
 Contrast: In wine tasting the sensation of balance on the palate
between contrasting tastes and textures is what sets fine wines
apart from everyday ones. In gastronomy the successful matching
of food and wine depends on the same principle of balancing
contrasting flavors. For example, rich foods need dry or tannic
wines with good acidity and an aromatic vein and sharp-flavored
foods need soft wines with moderate to generous alcohol. Highly
seasoned foods need strong, mellow wines while bitter-flavored
foods need soft, smooth wines with a slightly sweet vein.
If one of the contrasting tastes (sweet, acid, salty/spicy or bitter)
predominates, it will cover the others and spoil the balance. In the case
of foods with overwhelming flavors it is necessary to choose a wine on
the basis of analogy rather than contrast. Desserts call for sweet wines
for instance, and do not go well with dry ones, especially spumanti.

Chicken Fricassee
Ingredients:
1 Chicken (3 lb / 1.4 kg)
1 Onion
Carrots
1 oz butter (25 g)
2 tb flour
3 cups chicken bouillon or stock
1 cup dry white wine
1 parsley sprigs
1/2 lb mushrooms
2 egg yolks
1/2 cup whipping cream
Lemon juice
Salt, black pepper

Step 1: In a casserole or skillet, cook the carrots and onion in butter for
5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add
the cut-up chicken in the skillet. Turn it every minute for 4 minutes until
slightly golden yellow.

Step 2: Lower heat, cover and cook very slowly. Turn the chicken once
while cooking.

Step 3: Add salt, pepper and flour on both sides of the chicken. Cover
and cook slowly for 4 to 5 minutes. And turn the chicken once during
the process.

Step 4: Remove from heat. Boil the bouillon/stock and pour in over the
chicken. Add the wine, parsley and just enough bouillon/stock or water
to cover the chicken. Bring to the simmer. Cover and maintain for 30
minutes.

Step 5: Cook the mushrooms in butter with a drop of lemon juice.

Retrieve the cooking juice of both the mushrooms and chicken. Simmer
the cooking juice in a casserole for 3 minutes. Remove the fat from it.
Then raise heat and boil, stir it well until the sauce reduces itself,
enough to get 2 1/2 cups from it.
Step 6: Blend the egg yolks and cream. While beating it, add the sauce
very slowly. Pour the sauce in the casserole again and cook at medium
to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of
lemon juice and salt & pepper.

Step 7: Pour the sauce over the chicken and vegetabbles. Heat the
chicken fricassee if needed. Add butter before serving.

Steak Tartare
Ingredients:
2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper

Step 1: Trim and grind the meat twice. Chop finely the onions and egg
yolk.

Step 2: In a bowl, mix the egg yolk, onions, capers, mustard,

Worcestershire sauce, Tabasco sauce, salt and pepper.

Step 3: Add olive oil and beat lightly for a few seconds.

Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly
for a few seconds.

Step 5: Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in

a fridge. Served with french fries or as a starter.

ITALY
GEOFRAPHIC LOCATION OF ITALY
Historical origin of Italy cuisine

Ethnic cuisine: Italy

Italy overpowered me the moment I stepped off the plane. The ancient
architecture juxtaposed with modern Italian life, the endless vistas that
entice artists and traveler alike, the foreigners of Italian life, the scents
that wafted through the streets from the earth, the homes and the
restaurants, the devastating beauty of this artistically and culturally rich
and colorful country captured my heart forever in Italy's enduring
embrace. My mind reached out to all the sensations, devouring them as
quickly as they came. To this day I can be swiftly transported to the
banks of the River Arno in Pisa if my senses are triggered by a familiar
scent.
When I first set eyes on Italy, I was a nineteen year old college student
ready (or so I thought) to pursue Italian art history and language at
L'Universita de Pisa. I had studied Italy: its art and architecture, its
history, language and culture in the States during my first years of
undergraduate school. I soon realized my academic studies hadn't quite
prepared me for the real thing. From the blur of the Italian customs
officials and the shouts of Italian endearments and welcome, I was
catapulted into the gregarious, intimidating and, sometimes, oppressive
life of Italy. I learned to love her with an undying passion.

Italy Today

It is surprising for many to learn that Italy ranks seventh as a world

industrial power. Well known enterprises such as Fiat, Olivetti and
Baretta are located in Italy. Annual industrial trade shows are held each
year in Milan and in Bari. Unfortunately, economic development has
taken its toll on urban areas in the form of over building and pollution,
particularly in the north.

Italy's Geography

There are approximately 210,000 square kilometers/130,000 square

miles of Italy excluding the islands surrounding the country. This is
about the size of Great Britain or the state of California . Roughly 55
million people live between its shores, with most concentrations found
in urban areas. Its terrain is a combination of several mountainous
regions, which comprise 70% of the country, coastal plains and an
abundance of rural open spaces. Yet, despite this seemingly inhospitable
terrain, almost 70% of the land is agricultural. The Dolomites and the
Great Alps border northern Italy. The Maritime Alps are situated in the
northwest. The Appenines are the largest range and run down most of
the length of Italy, hence they are known as the backbone of the country.
The Italian Alps boast towering peaks such as the Matterhorn and Mont
Blanc, whereas the tallest mountain situated completely within Italy's
borders is located in the Appenines. It is called Il Gran Sasso d'Italia
(Big Rock of Italy). To this day it still remains a challenge to cross the
Appenines between the Tyrrhenian and Adriatic Seas using the present
roadway system.

The largest islands of Italy are Sicily and Sardinia with smaller islands
of Elba (Napoleon's isle of exile), Ischia, Capri and the cluster north of
Sicily called Lipari, all located off the western coast. Italy is surrounded
by seas on both sides: the Ligurian, Tyrrhenian, and Mediterranean on
its western shores and the Adriatic on the east.

Eating Customs

As the old adage goes, "When in Rome, do as the Romans do," and
when I ate in Italy, I tried to behave like a native. I liked to think that I
belonged there, that I didn't stand out like the touristic because I insisted
in eating only at the smaller, family-run oratories. There you can get the
best of the region's cooking while blending with the natives as you bask
in the flavors and culture of their life. One way to accomplish this is to
familiarize yourself with Italian eating customs.

Italians eat only two main meals a day. They generally skip what we and
Britons consider breakfast and opt for a cup of cappuccino. Lots of milk
in coffee is definitely a morning ritual for Italians.

I'd like to offer some advice for savoring an Italian meal. First, don't be
tempted to nibble on that gelato or cannoli during the day if you are
planning to enjoy the experience of a full Italian lunch or dinner. This is
a memorable occasion for your palate and realize that eating is done
with great pleasure and gusto.

Second, if you do decide to dine Italian style, don't rush through your
courses: learn the art of slowly savoring your meal over a bottle or two
of wine and good conversation. Italians take great pleasure in serving
people the food they lovingly prepare, especially foreigners who are
learning about their country. If you charge through a meal as if you have
a plane to catch you are insulting the restaurant chef and staff and are
considered gauche. You will very likely be dealt with accordingly. So,
relax and enjoy one of life's greatest pleasures and one of Italy's many
great accomplishments!

One more word of advice: Italians usually eat their dinner later than
Americans do. Plan on getting to your restaurant (at the earliest) by 7pm.
I made the embarrassing mistake of walking into a trattoria solo at 5 pm
because I was hungry. I found the restaurant was enjoying its family
meal with the staff before beginning the evening's work.

  SPECIALITIES OF ITALY

Italian Villas: Experience the true charm of Italy. We feature eclectic

Italian villas, manors, farmhouses and even contemporary homes, all
available for your vacation and rental needs (the Tuscany villas are some
of our most popular). You'll find cozy accomodations for couples and
even properties large enough to host events like family reunions.

Tours of Italy: Looking for a grand tour of Italy? Visit the historical
ruins of the Hellenic era in a Sicily tour. Experience the birthplace of the
Renaissance in a Florence tour. Or simply enjoy the beautiful
countryside in a Tuscany tour. The Italy Specialists have you covered,
including unique cooking and winery experiences, as well as biking and
hiking for the more adventurous.

Italy Hotels: If being pampered is your idea of traveling, try one of our
luxurious Italy hotels. Enjoy an unforgettable stay in Rome, Florence,
and Venice (to name just a few spectacular locations). Accomodations
are even available along the Amalfi Coast, on Capri or at beautiful Lake
Como.

Weddings in Italy: Let us help in the coordination and planning of

weddings, family reunions, birthdays, anniversaries, workshops and
professional events for those who wish to celebrate, unite or gather in
Italy. Scenic locations like Tuscany can make for everlasting memories.

Italy Vacations and Travel Guides: Need some help planning that
vacation to Italy? We can help. We not only feature some of the most
beautiful accomodations in Italy, but we can also assist in air travel and
car rentals. Let us be your Italy travel headquarters. Need a Rome travel
guide? Just let us know.

Italy Real Estate: More than just a vacation? Make Italy a way of life.
We can assist in all your Italy real estate needs - including villas, homes
and apartments.
RECIPIES OF ITALY CUISINE
Spaghetti Bolognese
Ingredients
  300-400 grams (10.5-14 ounces) mince meat
 1 medium onion
 1 tin tomatoes
 1 pepper
 1 tablespoon tomato puree
 1 beef stock cube
 300 grams (10.5 ounces) spaghetti

Prepare vegetables. Cut meat into chunks, put in a large pan and cook on
high power until brown. Add the cut onion and let it brown. Next add the
cut pepper and put a lid on the pan. Leave for 5 minutes. Stir then take lid
off and, if its ready, add the tin of tomatoes, stock cube and tomato puree.
Put lid on again and turn to low power. Boil a pan of water. Add spaghetti
and turn down the heat a little. Leave until the spaghetti is soft and
cooked. If bolognese sauce is ready, drain the boiling water from the
spaghetti and put the spaghetti on a plate. Add sauce on top and you will
have the perfect Italian, spaghetti bolognese. Serves 3-4.

Broccoli Soup
Ingredients

 Broccoli ¼ pound
 Slivered almonds ¼ ounces
  Cream 2 tbsp
 Salt & finely grounded pepper
Take broccoli, peel the stem of broccoli and then chop them coarsely.
Break up the flowerets. Take a pot of salted water. Put just enough water
to cover the broccoli. Boil the water and then add broccoli in it. Cook it
for about 10 minutes until the broccoli gets soft. Now drain the broccoli
and reserve the water. Blend the drained broccoli with a bit of its water
and put it back to the pot. Add the cream to make the soup thicken. Add
salt and freshly ground pepper according to taste. Heat the soup and then
serve it.
Lobster Pate

Ingredients:
• 6 oz Cream cheese
• 1/2 Cup white wine (dry)
• 1 tsp Onion salt
• 1 tsp Seasoned salt
• 2 Cups lobster (chopped)

Method
• Mix cheese and wine.
• Beat them well.
• Blend this mixture in seasoned and onion salt.
• Add chopped lobster and keep it for cooling for 5 hours.
Cherry Tomato Pizza Margherita

Ingredients:
• 1/2 tsp Fennel Seeds (coarsely crushed)
• 1/3 cup fresh Basil Leaves (chopped)
• 1 13.8 oz Refrigerated Pizza Dough
 • 1 tbsp Olive Oil
• 1 12 oz Cherry Tomatoes (stemmed)
• 1 Garlic Clove (pressed)
• 1/4 tsp Dried Crushed Red Pepper
• 1 4 oz Fresh Mozzarella (diced)
• 4 oz Whole-Milk Mozzarella (diced)

Method:
• Preheat oven to 425°F, on a heavy large baking sheet unroll dough;
stretch dough to about 12x8 inch (rectangle shape). To make a border,
fold over the edge of dough.
• Preheat large skillet (over high heat) for 2 minutes. Now toss tomatoes
and add oil, sprinkle it with pepper and salt.
• Cook until tomatoes for about 5 minutes. Spoon the content into a large
bowl.
• Add garlic, fennel and red pepper (crushed).
• Crush tomatoes using back of fork in bowl (leaving large chunks
intact). Sprinkle the content with pepper and salt.
• Add cheese and basil (chopped) in medium bowl.
• Spread mixture of cheese evenly over dough. Now spoon tomato
mixture leaving some cheese uncovered. Bake it until brown.
• With a metal spatula loosen pizza and shift it onto a board. Garnish it
with basil leaves and serve it hot.

Chicken Risotto

Ingredients:
• 500 gm Chicken breasts, diced
• 5 Cups chicken stock, hot
• 1-3/4 Cups arborio rice
• 1/3 Cup dry white wine
• 1-2 tsp Garlic cloves, minced
• 1 Cup sun-dried tomatoes
• 150 gm Baby spinach
• 2 tbsp Parmesan cheese
• 3/4 Cup kalamata olives, sliced
• 2 tbsp Olive oil
Method
• Keep the stock to simmer.
• Heat oil in a big pan and add chicken, cook till almost cooked through.
• Add garlic to it and cook for another 1 to 2 minutes.
• Combine the rice with it and stir till grains are coated with oil and
glistening.
• Add white wine to it and stir till it is absorbed by the rice grains.
• Now start adding the hot stock 2 ladles at a time, stirring between
additions till the liquid has been absorbed.
• After the last addition of stock, add baby spinach leaves to it and stir
till wilted.
• Add tomatoes and olives, stir till heated through.
• Combine Parmesan cheese with it and stir through.

MEXICAN CUISINE
 History of Mexico
Long before the arrival of the Spanish in 1529, a succession of civilizations rose
and fell, perhaps beginning about 1500 B.C. with the Olmecs. Their culture
centered around La Venta, near modern Veracruz. They were pyramid builders and
were notable for ther delicate figurines and bowls shaped like animals and people.
They carved enormous stone heads in jungles. The Mayas inhabited the Yucatan,
southern Mexico, and part of Central America. Their formative period began about
1500 BC. and the peak lasted till about AD 400-900. Hernan Cortes landed near
Veracruz on Good Friday, 1519, with a small group of 555 men and 16 horses. He
led them through fever-ridden jungles and icy mountain passes to the Aztec
empires fabulous capital city, Tenochtitlan. The emperor Moctezuma believed that
the pale-faced Spanish were of divine origin and received Cortes and his men as
honored visitors. The wily Cortes imprisoned the emperor by a trick and ruled the
city. In the 1800s The Mexican peole got independence and from that day on
nobody tried to capture Mexico.

GEOGRAPHICAL LOCATION

Location: Middle America, bordering the Caribbean Sea and the Gulf of
Mexico, between Belize and the US and bordering the North Pacific Ocean,
between Guatemala and the US

Geographic coordinates: 23 00 N, 102 00 W

Map references: North America

Area:
total: 1,972,550 sq km
land: 1,923,040 sq km
water: 49,510 sq km

Area—comparative: slightly less than three times the size of Texas

Land boundaries:
total: 4,538 km
border countries: Belize 250 km, Guatemala 962 km, US 3,326 km
Coastline: 9,330 km

Maritime claims:
contiguous zone: 24 nm
continental shelf: 200 nm or to the edge of the continental margin
exclusive economic zone: 200 nm
territorial sea: 12 nm

Climate: varies from tropical to desert

Terrain: high, rugged mountains; low coastal plains; high plateaus; desert

Elevation extremes:
lowest point: Laguna Salada -10 m
highest point: Volcan Pico de Orizaba 5,700 m

Natural resources: petroleum, silver, copper, gold, lead, zinc, natural gas,
timber

Land use:
arable land: 12%
permanent crops: 1%
permanent pastures: 39%
forests and woodland: 26%
other: 22% (1993 est.)

Irrigated land: 61,000 sq km (1993 est.)

Natural hazards: tsunamis along the Pacific coast, volcanoes and destructive
earthquakes in the center and south, and hurricanes on the Gulf of Mexico and
Caribbean coasts

Environment—current issues: natural fresh water resources scarce and

polluted in north, inaccessible and poor quality in center and extreme southeast;
raw sewage and industrial effluents polluting rivers in urban areas;
deforestation; widespread erosion; desertification;

Environment—international agreements:
party to: Biodiversity, Climate Change, Desertification, Endangered Species,
Hazardous Wastes, Law of the Sea, Marine Dumping, Marine Life
Conservation, Nuclear Test Ban, Ozone Layer Protection, Ship Pollution,
Wetlands, Whaling
signed, but not ratified: Climate Change-Kyoto Protocol

Geography—note: strategic location on southern border of US

STAPLE FOOD OF MEXICO

Staple foods in Mexico are corn, beans, rice and chilies. Tortillas are made of corm
meal and are a frequent part of the meals. Picante (hot and spicy foods) are eaten
with bland foods to enhance the flavors. Popular foods quesadillas (tortillas fried
with cheese), tortas (hollow rolls stuffed with meat, cheese or beans) and tacos
(folded tortillas with meat or refried beans).

Quesadillas (tortillas fried with cheese) Tortas (hollow rolls stuffed with
meat,)

Tacos (folded tortillas with meat). Mexican rice

Picante (hot and spicy foods) Corn salad
PORTUGUESE CUISINE
Geographical location

Location: Southwestern Europe, bordering the North

Atlantic Ocean, west of Spain
Geographic 39 30 N, 8 00 W
coordinates:
Map Europe
references:
Area: total: 92,391 sq km
land: 91,951 sq km
water: 440 sq km
note: includes Azores and Madeira Islands
Climate: maritime temperate; cool and rainy in north,
warmer and drier in south
Natural fish, forests (cork), iron ore, copper, zinc, tin,
resources: tungsten, silver, gold, uranium, marble, clay,
gypsum, salt, arable land, hydropower
Land use: arable land: 21.75%
permanent crops: 7.81%
other: 70.44% (2001)
Irrigated land: 6,320 sq km (1998 est.)
Natural Azores subject to severe earthquakes
hazards:
Environment - soil erosion; air pollution caused by
current issues: industrial and vehicle emissions; water
pollution, especially in coastal areas
Geography - Azores and Madeira Islands occupy strategic
 note: locations along western sea approaches to
Strait of Gibraltar

History of Portugal

Called as a kingdom by Alphonso I in 1139, and recognised by the Pope

in 1179, Portugal's independence was around of 12th century, although
its tribal roots extend back beyond Roman times. The borders of
Portugal as they are today were already in place by 1267. The part of
Iberia which is now Portugal was occupied by a people known as the
Lusitanos, however also the region was invaded and occupied by the
Romans and later the Moors, it remained under the latter's control until
the 11th century, when Ferdinand, ruler of the Kingdom of Leon and
Castilla (in what is now Spain) conquered much of the territory.
 Staple food of Portugal

Portugal staple food comprises of rice, potato, bread, meat, seafood,

and fish. They are very well known for loving cod, which in Portuguese
is called bacalhau. pastéis de bacalhau, bacalhau à Brás, and bacalhau à
Gomes de Sá are the most popular dishes. The famous sea food
comprises of grilled sardines and caldeirada.

pastéis de bacalhau bacalhau à Brás sea food caldeirada

Desserts and cakes, like
pastéis de nata, although taste much more delicious with strong coffee,
Aveiro's ovos-moles, are the most favorite that are consumed. Porto's
francesinha is the dish that is popular here and is also considered as a
fast food. Some of the other delicacies include feijoada, prepared with
pieces of meat,
, and beans served with white and dry rice, the cozido à portuguesa,
wich may also be prepared with various kinds of meat, rice, potatoes and
other vegetables, all boiled, and the espetadas.

Specialty of Portugal

A speciality of portuguese food is Bacalhau. Dried salted Cod, there are

so many recipes to try. It is a religion with the Portuguese. An acquired
taste for sure but it is worth giving it a try. People come to Lisbon for
Bachalau alone. In a good restaurant with great wine it is truly
memorable.

Seafood is central to Portuguese Food and wonderful in Lisbon- and less

expensive than in most cities.Lisbon restaurants offer succulent prawns,
great crabs, clams, and delicious lobsters. Words become unnecessary
you can often see what is on offer on display or in tanks. There are many
seafood restaurants in every area of town but a great place to eat seafood
is in one of the many Cervejarias. They usually specialize in crabs,
lobsters, tiger prawns, clams and of course beer.

Soup, Salad, Vegetables

Soup is the way to start a meal in Portugal. It is the heart of Portuguese
food in every region. In Lisbon there are several possibilities and all are
good. Sopa de Legumes, thick fresh vegetable soup, Caldo verde,
(Portuguese kale soup), a type of hearty cabbage and potato soup with
chourico from Northern Portugal, or Sopa de Alho,Garlic soup with
bread from the South. Sopa de feijao, Portuguese bean soup, is also a
fabulously satisfying dish, when served hot with good bread. Fish soup
is usually wonderful but is only available in certain restaurants like
Portugalia.After soup and bread you can relax while the main course is
prepared. Another centerpiece of Portuguese Food is Salad. The freshest
ingredients from the local areas around Lisbon are used. Succulent
tomatoes, fresh cucumber, crispest of lettuce, peppers, olives, and maybe
egg, cheese, and sometimes tuna or prawns. City center restaurants have
woken up to Vegetarian options. There also many specialist restaurants
offering vegetarian and vegan options often with Indian, Italian or
Macrobiotic influences
Recipes of Portugal

SOUPS AND STARTERS

 Bread Soup
 Fisherman's Soup
 Clam Soup
 Portuguese Green Soup
 Minted Lemon Chicken Soup
MAIN COURSES
 Cataplana - 3 recipes
 Lisbon Liver
 Sea Bream with Port
 Portuguese Plaice
 Portuguese Beef and Onions
 Hot Pickled Pork
 Salt Cod Pie
 Portuguese Chicken with Peas
 Braised Squid
ACCOMPANIMENTS
 Piri Piri Hot Red Pepper Sauce (Vegetarian)
 Portuguese Fried Potatoes (Vegetarian)
  Green Beans in Tomato Sauce (Vegetarian)
 Tomato Rice (Vegetarian)
 Portuguese Beans
DESSERTS, SWEETS AND BAKED FAYRE
 Portuguese Cream (Vegetarian)
 Malasadas (Vegetarian)
 Toucinho do Ceu (Vegetarian)
 Sweet Bread (Vegetarian)

Mexican Cuisine
Mexican Cuisine is a style of food that originates in Mexico.
Mexican cuisine its varied flavor. Colorful decoration, and variety of
spices and ingredients, many of which are native to the country.

Elements

Chiles en nogada
The staples of Mexican cuisine typically corn and beans. Corn ,
traditionally Mexico’s staple grain, is eaten fresh, on the cob, and as a
component of a number of dishes. Most corn , however, is used to make
masa, a dough for tamales, tortillas, goditas,and many other corn-based
foods. Squash and peppers also play important roles in Mexican cuisine.
The most important and frequently used spices in Mexican cuisine
are Chile powder.cumine, oregano, cilantro, cinnamon and cocoa.
Chipotle, a smoke-dried jalapeño chili, is also common in Mexican
dishes also contain garlic and onions.
 Next to corn, rice is the most common grain in Mexican cuisine.
According to food writer Karen Hursh Graber, the initial introduction of
rice to Spain from North Africa in the 4th century led to the Spanish
introduction of rice into Mexico at the port of Veracruz in the 1520s.this,
Grabber says, created one of the earliest instances of the world’s greatest
fusion cuisines.

History

When Spanish Conquistadores arrived in the Aztec capital

Tenochtitlan (now Mexico City), they found that the people’s diet corn
based dishes with chilies and herbs usually complemented with bean and
tomatoes or nopales.The diet of the indigenous peoples of Pre-
Columbian Mexico also includes chocolate, tomatillos, huitlacoche ,
vanilla, avocado, guava, papaya, sapote, mamey, pineapple, sour sop,
jicama, squash, sweet potato, peanuts, achiote, turkey and fish. In the
1520s, while Spanish conquistadors were invading Mexico, they
introduced a variety of animals, including cattle, chicken goats, sheep,
and pigs. The imported Spanish cuisine was eventually incorporated into
the indigenous cuisine.

Regional cuisine

Mexican food varies by region, because of local climate and

geography and ethnic differences among Spaniards in varying degrees.
The north of Mexico is known for its beef, goat and ostrich production
and meat dishes, in particular the well known Arrachera cut.
 The six region of Mexico differ greatly in there cuisines. In the
Yucatan, for instance, natural sweetness (instead of spiciness) exists in
the widely used local produce along with an unusual love for achiote
seasoning. In contrast, the oaxacan region is known for its savory
tamales and celebratory moles ,while the mountainous regions of the
west (Jalisco, etc) are known for goat birria (goat in a spicy tomato
based sauce).
Central Mexico’s cuisine is largely influenced by the rest of the
country, but has unique dishes such as Baracoa, pozole, menudo
carnitas.
Southeastern Mexico, on the other hand, is known for its spicy veg
and chicken- based dishes. The cuisine of southeastern Mexico has a
considerable Caribbean influence due to its location. Seafood is
commonly prepared in states that border the Pacific Ocean or the Gulf of
Mexico, the latter habing a famous reputation for its fish dishes, A la
veracruzana.
In pueblo or villages, there are also more exotic dishes. Cooked in
the Aztec or Mayan style (known as comida prehispanica) with
ingredients ranging from iguana to rattlesnake, deer, spider monkey,
grasshoppers, ant eggs, and other kinds of insects.
Recently other cuisines of the world have acquired popularity in
Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico
is often made with a variety of sauces based on mango or tamarind, and
very often served with Serrano-chili-blended soy sauces or
complimented and chipotle peppers. Mexican Cuisine outside of
Mexico. Nachos are most popular outside of Mexico.
Mexican food is widely available north of the border. Cultural
influences left from Spanish colonization of the southwest and
California remains not only in the names of places but also in the
ingredients and California remain not only in the names of places but
also in the ingredient in cooking. These influence are strongly reinforced
today by their proximity to northern states like Sonora, Baja
Califorornia, and Chihuahua. Pickly pears are as popular a food North of
the border as they are south (often made into James) ingredients
common to both sides include chili peppers (the genus ‘capsicum’
reaches its northern limit in Nevada) maize, beans, tomatoes, tortillas,
tequila, and beef. However there is definite Americananization and
hybridization the farther one is away from Mexico, resulting in Tex-Mex
cuisine. Nachos for example are rarely eaten in Mexico, whereas they
are windily popular in the rest of North America.
The Chimichanha, a deep-fried burrito with origins in Arizona, is a
Mexican-inspired dish popular in the United States and in order
countries outside of Mexico.
In some regions of Mexico, it’s very normal unusual to put cheese
in tacos or tostadas (unless it is the typically Mexican panela
cheese).however in southern Mexican dishes such as picadas and
enchiladas.
While Mexican restaurant can be found in almost any town North
America, and in many cities around the world, restaurants outside the
American southwest often feature nontraditional ingredients, such as
grated American style cheese, “nacho” cheese boarding Mexico (Texas,
New Mexico, Arizona, California) and states such as Colorado and Utah
have large expatriate Mexican population, which in effect has produced
a variety of authentic Mexican restaurants.
SPAIN CUISINE
GEOGRAPHICAL LOCATION

Spain is situated in south western Europe. It occupies the Iberian

Peninsula and is bathed by the Mediterranean Sea, the Atlantic Ocean
and the Cantabrian Sea. It also includes the Balearic Islands in the
Mediterranean, the Canary Islands in the Atlantic and the cities of Ceuta
and Melilla. Its total surface area is 504,750 sq. km. (194,884 sq. mi.),

Time zone: Spanish mainland and Balearic Isles-local time is 1

hour ahead of Greenwich Mean Time (GMT) in winter and 2 hours
ahead in summer. Canary Islands are on GMT.
 Spain has over two thousand beaches altogether, many of them of
great beauty and enjoying a pleasant climate. From the tourist point of
view, they are grouped together under internationally famous names
such as the Costa Brava, Costa Dorada, or Costa del Sol.

HISTORY OF SPAIN

The Iberian Peninsula, like most Mediterranean countries, has been

invaded many times. The Phoenicians, the Greeks, the Carthaginians, the
Celts, the Romans and the Visigoths, six different invaders, take us only
to the year 711. Then the good guys arrive. They were the Arab and
Berber invaders, now popularly known as the Moors, who called Spain
'Al Andalus'.

STAPLE FOOD OF spain

The Spanish have a very varied and healthy diet. It’s called
the Mediterranean Diet and consists of lots of vegetables, fruit,
fish, chicken, some red meat, pork, salads, legumes, rice, pasta,
eggs, dairy produce and bread. We always use olive oil when we
cook and for the salads. We also drink wine but not too much
and also cava (spanish champagne).
 Everybody knows the famous classic dishes of Spanish cuisine,
paella perhaps being the most well-know example. But there are an
awful lot of others which many visitors perhaps never get to hear about
and so miss out on sampling. Above all, the Spanish are seriously
addicted to snacks, not only tapas in the evening, but starting at
breakfast time and continuing right throughout the day. Here are some
gems which you shouldn’t overlook when on holiday in Spain.

SPANISH FOOD SPECIALITIES

 1. Chocolate con churros

The Spanish like to eat out at breakfast, and as many of them start
work seriously early due to the heat, a lot of people have a mid-
morning snack as well, and you will see cafes everywhere crowded.
One of the early morning favorites is chocolate con churros, which are
so well beloved that some cafes devote themselves to serving them and
nothing else. Churros are basically long straight sticks of deep-fried
batter, about 2cm thick and anywhere up to 30 cm long. The liquid
chocolate which you dip them into is piping hot and thick enough to
stand a spoon. A great way to start the day, but seriously rick, so be
careful not to overdose.

2. Tostada Catalana
This is another staple café food. It is a small bread roll, cut open
and spread with olive oil, garlic, fresh tomato and jamon serrano,
Spain’s marvelous air-dried ham, then toasted. Perfect with a glass of
freshly squeezed orange juice.
 3. Tortilla de patatas
This is another staple tapa, available almost everywhere, even in
the smallest café. A huge wedge of potato omelet, sometimes up to 6 or
7 cm thick, it can be served hot or cold and make s a great quick filler to
give you energy if you are flagging on the sightseeing trail.

4. Sardinas a la plancha

If you are anywhere near the beach, particularly on the Costa del
Sol, you will see lots of beach cafes, some of them little more than huts
on the sand, some of them quite sizable building. Outside many of them
you will see a small wooden boat, filled with sand, and with a fire
burning on top. These serve as barbecues for the freshly caught
sardines for which the area is famous. The fish are gutted and cleaned,
then threaded onto the long metal skewers on which they are cooked.
Delicious, especially with a bottle of ice-cold San Miguel.

5. Berenjenas fritas con miel

Spanish cuisine sometimes produces some odd but wonderful
combinations, and this is one of my absolute favorites. Thin slices of
eggplant, covered in batter and deep fried, then served with a jug of
honey which you can dribble all over them. It sounds strange, but it
tastes wonderful. It isn’t a common dish though, so it may take a bit of
asking around until you find a place which serves it, but if you can track
it down then it is well worth the effort.

GERMAN CUISINE
GEOGRAPHICAL LOCATION:-
Area: 357,000 sq. km. (137,821 sq. mi.); about the size of
Montana. Cities: Capital--Berlin (population about 3.4 million).Other
cities--Hamburg (1.7 million), Munich (1.2 million), Cologne (964,000),
Frankfurt (644,000), Essen (603,000), Dortmund (592,000), Stuttgart
(582,000), Dusseldorf (568,000), Bremen (543,000) Hanover
(516,000).Terrain: Low plain in the north; high plains, hills, and basins
in the center and east; mountainous alpine region in south. Climate:
Temperate; cooler and rainier than much of the United States.

HISTORICAL BACKGROUND:-
 Germany is a land full of culinary delights. Located in
the middle of Western Europe, it’s at the same latitude as
Newfoundland, which means the summer nights are long and inviting
while wintertime is cold and snowy. The Christian calendar is a map for
German social events and there is always a celebration happening
somewhere, with food specialties, presents and homemade
entertainment. Cozy gatherings with food and drink are the essence of
German Gemuetlichkeit (comfort and coziness).German cuisine has
often been labeled as stodgy and fatty, which can be attributed to the
lack of variety in the rural German countryside until the last 200 years.
But Germany has benefited from a close association with Italy and
France and adopted many of their spices and cooking methods, always
with a German twist.

STAPLE FOOD:-
1) Sauerkraut
2) White Asparagus
3) Apples
4) Whole Grain Rye Bread

SPECIALITIES:
 Traditional German Cuisine is characterized by some
famous, regional delicacies over the years.
1. Frankfurt am Main and Hessen offer specialities like
Frankfurter sausage, a smoked sausage made from pure pork,
Green Sauce made from minced and an abundant amount of
seven fresh herbs, Handkäs mit Musik, a strong cheese made
from curdled milk served in a dressing.

2. Bayern or Bavaria offers delicacies like Schweinsbraten, pot-

roasted pork, white sausage, a speciality from Munich, a wheat
bear known as Weinzenbier and knodel, dumplings from white
bread.

3. Hamburg region offers specialities like Aalsuppe, a sweet and

sour soup of meat broth, dried fruits, vegetables, and herbs,
Labskaus made from corned beef, andJükääg, a cabbage roll.

4. Rheinland has characteristic cuisines like Reibekuchen,

Potato fritters with black bread, Rheinischer Sauerbraten,
traditionally horse meat dish, Blood sausage, Halve Hahn, a
cheese sandwich with onions.

5. Saxony region offers the delicacies like gingerbread known as

Lebkuchen. Pulsnitz is the most popular Lebkuchen Saxony
offering. Leipziger Allerlei is also another popular cuisine.

6. Saarland offers specialities like Geheirote, Potatoes and

dumplings made of flour served with a creamy bacon sauce and
Dibbelabbes, a potato hash prepared from raw grated potatoes,
bacon and leeks, and baked in a Dibbe

A typical German meal consists of around

six to seven courses. Starting from an appetizer (Vorspeise), a
soup (Suppe), followed by a main course (Hauptspeise) with one
or two either raw or cooked side dishes (Beilagen).
"Nachspeise" are after-meal treats. During the whole day, they
love to drink drip coffee with majestic "Torte" or "Kuchen"
(cake).

Recipes:-
White Asparagus with Black Forest Ham
(Weisser Spargel mit Schwarzwälder Schinken)
Ingredients
 1 lb fresh white asparagus

 1 large ripe avocado

 1/2 cup Basic Oil and Vinegar Dressing (see recipe below)

 4 ripe round or plum tomatoes, skinned

 4 large fresh Basil leaves, shredded

 8 wafer-thin slices German imported Black Forest ham

 1 tablespoon chopped fresh chives

 sea salt and freshly ground pepper

Preparation

1. Trim the bases of the asparagus and peel with a vegetable peeler.
Bring a large pan of salted water to a boil and drop in the asparagus.
Simmer for 3 minutes and have a large bowl of iced water ready.

2. Using a large slotted spoon, lift out the asparagus spears carefully.
Place immediately into the iced water and leave for 5 minutes, then
carefully drain.

3. Slice the avocado and mix gently with a third of the dressing. Season
well. Slice the tomatoes thinly and season. Allow to stand for 10
minutes then drizzle with another third of the dressing and mix in the
basil.
4. Arrange 2 slices of ham on four large plates. Divide the asparagus,
tomato and avocado between the plates. Drizzle the last of the
dressing over the asparagus and sprinkle over the chives. Season with
coarsely ground pepper and serve.

Red Cabbage Salad with Bavarian Smoked Cheese :-

(Rotkohlsalat mit Räucherkäse)
Ingredients
1 lb German pickled red cabbage, drained well
1/2 small onion, sliced thinly
1/2 small green pepper, cored and sliced thinly
1 teaspoon poppy seeds
2 Tablespoons rapeseed oil
5 oz Bavarian smoked cheese
Sea salt and freshly ground black pepper
Green lettuce
Croutons (optional)

Preparation

1. Put the cabbage into a large bowl and toss in the sliced onion, green
pepper and poppy seeds. Season to taste then mix in the oil.

2. Cut the cheese into small cubes and mix lightly in the bowl.
3. Line a platter with salad leaves and pile on the cabbage salad. Add
croutons if desired.
Breakfast:-
Germans prefer breakfast menu consisting of bread, toast, and
bread rolls supplemented with jam, honey, marmalade, eggs over a cup
of strong coffee or tea. For children, usually milk or cocoa is prefered.
Delicacies like deli meats, such as ham, salami are also common on
breakfast menu.

LUNCH AND DINNER:-

Traditionally, Lunch has been the main meal of the day which is
usually eaten around noon. In comparison, Dinner is always a smaller
meal which is made of sandwiches sometimes. But, last 50 years have
seen a quite radical shift in those eating habits. Of late, most of the
people prefer a small lunch around noon and like to enjoy a hot relaxed
dinner in the evening. Breakfast is still a very elaborated, popular
concept and can be perfect occasions to invite friends and guests.

Side Dishes:-
Noodles make the important part of German side dishes.
They, especially Spätzle contain large amount of egg yolk. Besides
noodles, potatoes and dumplings are very common. Potatoes entered late
in German cuisine (18th century) and were the most ubiquitous in the
19th and 20th centuries.Generally, Potatoes are often served boiled in
salt water, but mashed and fried potatoes also are traditional, and french
fries have now become very common part of side dishes.
DRINKS:-
Association of German Cuisine with Beer is quite old
one, with many local and regional breweries offering a wide variety of
beers. In most of the country, Pils is most popular name today, whereas
people in the South like Bavaria prefer Lager or wheat beer.Again a
number of regions have a special kind of local beer.Wine is also popular
throughout the country.

DESSERTS:-
A great variety of cakes and tarts made with fresh fruit are enjoyed
throughout the country. Apples, plums, strawberries, and cherries are
used regularly on cakes. Cheesecake, German doughnuts, Berliner or
Krapfen are also very popular desserts. "Rote Grütze", red fruit pudding
is another popular dessert in northern Germany. "Rhabarbergrütze" , a
rhubarb pudding and "Grüne Grütze", a gooseberry pudding are some
popular variations of the "Rote Grütze".Ice cream and sorbets are also
very popular. Italian-run ice cream parlours were the first large wave of
foreign-run eateries in Germany, becoming widespread in the 1920s. A
popular ice cream treat is called Spaghetti Eis.

VEGETABLES:-
Vegetables are usually preferred in form of vegetable soups or
stews. They also make good side dish. Cabbage, carrots, spinach,
turnips, peas, beans, are very common. Fried onions are a common
addition to many meat dishes throughout the country. Potatoes, while a
major part of the diet, are usually not counted among vegetables by
Germans. Asparagus, especially white asparagus known as spargel, is
particularly enjoyed in Germany as a side dish or as a main meal.

BREAD:-
The country boasts more than 6000 different types of bread,
ranging from white wheat bread to grey bread and black rye bread. Most
types of bread contain both wheat and rye flour. Bread is a big part of
the German diet, and usually eaten for breakfast and as sandwiches in
the evening, not as a side dish for the main meal. Bread is served with
almost every meal.

Chinese cuisine

Chinese cuisine originated in china and has become widespread in

many other parts of world –from Asia to America Australia, Western
Europe and southern Africa. In recent years, connoisseurs of Chinese
cuisine have also sprouted in Eastern Europe and south Asia. American
Chinese cuisine and Indian Chinese cuisine are prominent example of
Chinese cuisine that has been adapted to suit local palates.
Regional

Regional cultural differences very greatly within china, giving rise

to the different styles of food across the nation. Traditionally there are
eight main regional cuisine, or eight Great Traditions Anhui, Cantonese,
Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. Sometimes
four of the eight great tradition are given greater culinary heritage of
china.
In modern times, Beijing cuisine and shanghai cuisine are also
cited along with the classical eight regional styles as the ten great
traditions. There are also featured Chinese Buddhist cuisine and Muslim
sub-cuisines within the greater Chinese, with an emphasis on vegetarian
and halal-based diets respectively.

Regional cuisine

Chinese cuisine is one of the greatest methods of cooking. Many

elements that have influenced its development. The Chinese people
enjoy eating good food at all levels of society so cooking has developed
into a very sophisticated art. 

There are many kinds of Chinese food from North to South, East to
West. Recipes of famous dishes Beijing duck, Shanghai noodles,
Sichuan soup and Guangdong dumplings actually are not sophisticated. 

Many Chinese dishes are cooked with less meat and more vegetables, so
the foods contain lower calories and are less rich than Western style
food. Vegetables stay bright and crisp by cooking them for a short time
over high heat, either in their own juice or in a small amount of water.
This method retains most of the vitamins and minerals.

Beijing Food
Beijing food is the most famous food of China, particularly known for
Beijing Duck. Much of this fame comes from the fact that the Imperial
cuisines were based out of there. Beijing Duck is a time consuming dish
to prepare of oven roasted duck with a crispy brown skin. Thin slices of
the skin are cut off and put onto a plate where it is wrapped with a fresh
flour tortilla with plum sauce, cucumber, and green onion. The rest of
the duck is used with additional dishes. The northern part of China has a
cold climate unsuitable to grow rice, so wheat is the primary grain
consumed. Northern Chinese eat more breads than those in the south,
where rice predominates.

Cantonese Food
Cantonese food or Guangdong food is typically steamed, boiled or stir-
fried. It is a very healthy food since it uses minimum of oil. The main
ingredients of this type of Chinese food are seafood, pork, chicken and
vegetables, but could include almost anything. You need white rice to
accompany the meal to make it complete unless it is a special banquet. It
is said, "the Cantonese eat everything that flies except planes, everything
on the ground except cars, and everything that is in water except boats."
In Hong Kong, you will find all the cuisines of China pretty much, but
Cantonese cooking predominates. In the morning you could have Dim
Sum for breakfast and Beijing Duck for dinner.

Sichuan Food
what is typical of this southwestern province of China is the spicy taste
of its food. Many Sichuan dishes are prepared using chili pepper oil,
which gives a special taste to the food. The most famous Sichuan dish is
the Gongbao (Kung Pao) chicken, fried with peanuts and chili pepper.

Some noodle knowledge

there are egg noodles, wheat noodles, and rice flour noodles. Wheat
noodles are often found in Shanghai noodle dishes. These are round
wheat noodles that are cooked then stir-fried in a savory sauce with
chicken, pork and shrimp. Rice flour noodles are often found in
Singapore-style noodle dishes and use rice vermicelli noodles cooked
with curry powder, shrimp, barbecued pork and ham. Egg noodles are
often found in Cantonese restaurants as noodle soup (like won ton
mian), or stir-fried in a dish. There are two types of noodle dish. The
first is lo mian which is a plate of cooked (boiled) noodles with some
barbeque pork or duck and some vegetables on the side of the plate, and
accompanied with a bowl of broth. The second is Chow mian in which
the noodles are pan fried and then mixed with stir-fried vegetables, meat,
and seafood.

Soup
Chinese soups have been part of Chinese meals for a long time. There
are many different types of Chinese soups. Sweet corn and hot/sour
soups are the most popular soups to westerners. Chinese make their
soups with chicken, meat or vegetable stock. Chinese soups are very
tasteful and can be light in both texture and flavor. Yet some of the
soups are filling enough to be a meal by themselves.

Chinese Tea
Tea drinking is an integral part of Chinese life and the Chinese food
experience. Tea is believed to be good for you. The Chinese were the
first to discover the tea leaf and have been drinking tea ever since in
many varieties.
 SCANDINAVIA

GEOGRAPHIC LOCATION  OF SCANDINAVIA: -

HISTORY OF SCANDINAVIA: -

 Think of Scandinivia’s History &what comes to mind? Intrepid Viking

bravely faring Northrn seas in in prparation for pillage.While Viking
reputation for barbaration is asignification history, it beligs the relatively
peaceful formation of  it’snations-countries whose individuality rose
from distinct differences in tribe, culture and religion as first witnessed
and condified around 98 BC by Roman explorations of ‘Germania’ . The
earlist evidences of  human settlement in scandinavia  are
older  than  ten – thausand years. These early peoples developed a
sophisticated living through hunting and fishing , wtth some evidence of
agrarianism in present day Sweden. Not much is known about the  two
hundred year period (c.850 AD to 1050 AD) of the Vikings. Though
only a  modestly literate people , primary sources of information legacy
is composed primarily of folklore. Therefore , little is we do have come
from their day –to –day lives. The few written accounts we do have
come from their victims – England, Scotland and Ireland – which from
1018 to 1035 fell completely into Viking hands, as did large parts of
France & Germany. The legendary seafaring adventurousness of these
people belonged primarily to the Norwegian  Vikings, whose settlements
dotted the Nourth Atlantic and include Iceland. Tae Orkney and
Shetland Island, Greenland and North America. Viking conquests made
extensive inroads by land as well. Conquests and trade routes to the east
led to the enventual origin of the Russian State and created links to
Constantinpole and the  Mediterranean. Written account
of  Scandinavia’s history appear with the introduction of Christianity,
which made its introduction during the Middle Ages. The first
Scandinavian country to embrace Catholicism, Denmark  has historical
records dating back to 829. Because of its geographical proximity to
Western Europe, Denmark lead the rest of Scandinavia in shaping its
society towards  a European model. Queen Margaret, daughter of king
Denmark and wife to the king of Norway, made use of a Norwegian
claim to swedens throne in 1388. Erik , her grandnaephew and hair ,
becomes king of all 3 nations. Actingon Margrat’s advice , her
implemented  a 123 year period of political unity that  acknowledged
Denmark as the political capital of Scandinavia. This union sa broken in
1521-53 in arevolt led by Gustavus Vasa, which led to the estableshment
of an autonomus Swedish/ Finish monarch. Despite alleged accounts
of  Swedesh conquests of Finland sweden and Finlandwere never in
conflite.To contrary- swedes had settled, hunted and traded in Finland
for centuries, & allow Fans to participate in the election of king as in
1544.

 STABLE FOOD WITH REGIONAL INFLUENCES:

Mom’s Danish potato salad
Swedish turckey Mataballs
Scandinavian Cucumbers
Grilled Salmon with dilled Musterd Glaze
Blueberry Yogurd Pie
 
SPECIALLITIES OF SCANDINAVIA :-
We cary a full line of  Scandinavia food products from Norway,
Sweden, Denmark & Finland, in addition to all the Scandinavia Gift
items that we are in the process of additing to our website.
All products are shipped from our warehouce on Seattle & we are
dedicated to bringing you tha freshest products and treat each customer
with tha personal touch. Place pay attention to the items that are marked
PERISHABLE because they have to be shipped by air freight to most
areas, especially in warmer months. All UPS price on your website are
appx. & actual cost will be charged, with the addition of a $3.00
handling fee. Scandinvian spialties first opened its door in april of 1962
under the name of Norwegian sausage company. They opwrated out of a
very small space in Seattles’s Ballard area. Equipment was brought over
from Norway to make all the sausages, etc. The current owners felt it
was time to expand the store & moved to a larger location close by. A
small café was also added an now Scandinavia open faced sandwiches &
yellow pie soup are served 6 days a week. We offer a full selection
of Scandianvian imported foods & in our store you can buy all the
homemade goodies as well. The gift items have grown to include
Scandinavian sweaters, Jewelry, Books, Home décor, and many
souvenir type items, & lot of Ole & Lena fun items.
 
Recipes of Scandinvia
Julekake(Norwegian Christmas Bread)
2 packages dry yeast
½ cup warm water
1 tsp suger
1 cup milk, scalded
½ butter
½ tsp salt
1 egg beaten
¾ tsp cardamom
Appx. 5 cup flour
½ cup candied cherries
½ cup white raisins
 Method:-
Dissolve yeast & a little sugar in a warm water. Scald milk then add
butter. Cool to lukewarm. Add egg & yeast to the milk butter mixture.
Add sugar, salt & cardamom. Beat in 2 cups flour & mix well. Mix fruit
with a little to the remaining flour so it doesn’t stick together & add . stir
in rest of flour. Knead on floured cloth until smooth . placed in greased
bowl. Cover & let rise until doubled. Divide in to 2 parts & form round
leaves. .Put on greased cookies sheet . Let rise until nearly double.
Bake at 350 F for 30-40 min. while still warm, brush with soft butter or
decorate with pwd. Sugar icing mixed with almond flavoring. Decorate
with candied cherries & almonds if desired.  
 
Klubb or Respeballer
1½ lb. raw potatoes
2Boiled cold potatoes
½ -3/4 cups barley flour
¼ cup wheat flour
¼ lb. salt pork or bacon
Butter, salt or goat cheese

Method:-
Peel raw potatoes & great finally. Mash boil potatoes & combine with
other ing. Add 1 tsp. salt cut salt pork/bacon in to small cubes.
From dough in to large potatoes – sized dumping. Push cube of salt pork
into center of each dumpling, make fine, smooth dumpling. Bringing
water to boil & add 2 tsp. salt/quart a  water. Place dumpling in the boil
water. Simmer 15-20 min. after the dumpling first float to the top.
Served with melted butter salt or goat cheese !
 
 
Sabayon Lingo berry Mousse
 
2 1/2 tsp.unflavored gelatin
¼ cup cold water
10 large egg yol1/2 cup plus 2 tsp.  
 ½ cup plus 2 tsp sugar
3 tsp . Brandy
1/8 tsp. salt
2 ¼ cups chilled heavy cream
2 cups Lingonberry sauce or preserves
Stirred
 Special equipment: an instant- read thermometer
Garnish: whipped cream &lingonberry sauce or preserves
 
Method:-
Sprinkle gelatin over cold water in a small saucepan & let soften
1 min. Cook over low heat, stirring, until gelatin is dissolved, about 1
min. then remove from heat . Beat together yolks, sugar, brandy, salt and
¼ cup cream in a metal bowl with a handheld electric mixer at  medium
high speed until very thick & register 160 F on thermometer, 10-12 min.
remove bowl from heat, then beat in gelatin mixture until just combined.
Cool sabayon 5 min.
 
Beat remaining 2 cups cream with clean beaters until to just holds stiff
peak. Stir one forth whipped cream in to sabayon into lighten, then fold
in remaining cream gently but thoroughly.
Spoon layers a mousse & lingonberry sauce alternatively into
8 (6-8 -ounce) stemmed glasses and chill, covered, until set, at least 2
hr.Cookes’ note : Mousse can be chilled upto 1 day
Long pan cake  from  jaeran
 
4 tsp. yeast
¾ cup lukewarm whole milk
2 tsp.  sugar
3 eggs
½ lb. soft butter
1 lb flour
¼ lb. raisins
Fill:
¼ lb. sugar
¼ lb. soft butter
3 tsp. golden syrup
¾ cup chopped almonds
 
Method:-
Dissolved yeast in milk in large bowl. Beat sugar & egg together, add
milk & yeast. Add butter & appx.  2 cups of flour. Mix well, the longer
the butter. Add remaining flour & raisins. Let rise until double. Grease
one longer or two small rectangular baking pans. Fill pan evenly with
dough. Prepare fill & spread over dough. Sprinkle with almonds. Let rise
for appx. 45 min. Bake for 50 min. at 400 degrees. Cool on grill.

 
 
 
 
 Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant,
known in Arabic as the Bilad ash-sham. This region shared many
culinary under the Ottoman Empire which continue to be influential
today. It covers the modern states of Syria. Lebanon, Israel, Jordan,
Northern Iraq, Southern Turkey near Adana, Gaziantep, Antakya, and
Mardin and the Palestinian territories,
Aleppo was a major culture and commercial centre in this region.
Perhaps the most distinctive aspect of this cuisine are mezzeinculding
tabbouleh, hummus and baba ghanoush.

Levantine cuisine

 Olives
 Hummus
 Tabbouleh
 Muhammara
 Manakish
 Fattoush
 Shawarma
 Baklava
 Labaneh
 Matbucha
 Baba ghanoush
  Shashlik
 Lentil soup
 Burekas
 Dolma

Yemeni Cuisine

The cuisine of Yemen is entirely distinct from the more widely known
Middle Eastern cuisines.Yemeni cuisine also differs slightly from region
to region.Yemen cuisine has heavy Ottoman Turkish influence due to
the Ottoman occupation.
Ingredients
Chicken and lamb are eaten more often than beef,which is
expensive.fish is also eaten especially in the coastal areas.
Cheese,butter,and other dairy products are-less common in the Yemeni
diet.Buttermilk,however,is enjoyed almost daily in some villages where
it is most available.The most commonly used lipids are vegetable oil
used in savory dishes,and semn(clarified butter) is the choice of fat used
in pastries.
Other Yemeni dishes
Aseed,Faha,Thareed,Samak Mofa,Lahm Mandi,Fattah,Shafut,Bint
AlSahn,Jachnun,Mutabbaq,Shakshouka
Yemeni bread varieties
Tawa,Tameez,Laxoox,Malooga,Kader,Fateer,Kudam,Rashoosh,Oshar,K
hamira Flat bread is usually baked at home in a tandoor called
taboon.Malooga,khubz,and khamira are popular homemade
breads.Store-bought pita bread and roti (bread rolls like French
bread)are also common.

ORIENTAL CUISINE

GEOGRAPHIC LOCATION:-

Oriental, is a term which means “The East”. Oriental

is comprised of central Asia, East Asia, North Asia, South Asia,
Southeast Asia, and Western Asia. The East Asian is origins in Imperial
China and now encompassing modern Japan and the Korean peninsula.
The Southeast Asian is encompassed of Cambodia, Laos, Thailand, Viet
Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines. The
South Asian is derived the states that once made up British India, there
are Burma, India, Sri Lanka and Pakistan as well as several other
countries in this region of the continent; Central Asia is consisted of the
Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan (five
former Soviet republics), Mongolia, Afghanistan, northern-Pakistan,
north-eastern Iran, north-western India, and western parts of the People’s
Republic of China such as Xinjiang, South-western and middle China
such as Tibet Autonomous Region, Qinghai, Gansu and Inner Mongolia,
and southern parts of Siberia. Western Asia is contained of Turkey, Iran,
and Yemen (include mountainous terrain).

Historical Background:-

Oriental cuisine can be broken down to several regional. Each

region has their roots, cultures, history in the peoples. The history of
oriental cuisine is difficult to describe in overall because it is varies
widely from region to regions. The history of Oriental cuisine is started
from civilization, developed and influenced through ancient kingdom,
European colonization, Japanese colonization on World War II, and
decolonization, then come to independent of country. Due to historical
tragedies, foods of each region are distinctly different. At Southwest
Asia and the countries of India, Pakistan, Sri Lanka and Myanmar
(formerly Burma), food from this region has a lot of Persian or Arabic
influences. Basically, there is use of very strong spices like hot peppers
and cloves to enhance their foods. Food in this region is very aromatic
and tends to be very colorful. At Southeast Asia which includes the
countries of Thailand, Cambodia, Viet Nam, Laos, Indonesia, Singapore,
and Malaysia, food from this region is emphasis on much more mild
spices along with citrus juices and light herbs such as Cilantro and Basil.
It is very colorful cuisine that includes local herbs, spices and marinades
such as Fish Sauce in Vietnam.