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Espinaca a La Catalan (Andorran style Spinach)

May 22, 2014 By Darlene at International Cuisine

Espinaca a la Catalan is and Andorran style spinach that is a delicious side dish for any occasion.  The Espinaca went perfectly with the trout cooked on slate that we enjoyed as our main dish.

A bowl of Espinaca a la Catalan

This barely wilted spinach cooks up in just a couple minutes. The cooked apples and raisins adds a really nice sweetness to this dish and the pine nuts a wonderful texture. We absolutely loved it and I hope you do too.  Do you like your spinach cooked, fresh or both?  Let me know in the comments below.

Did you know that there are no airports in Andorra?  Nearly 2/3rds of the population are not Andorran, they are minority in their own country. If  you would like to learn more about this tiny country, be sure to check out “Our Journey to Andorra.”

Craving more?  Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com,  so you don’t miss a thing.  It’s free.  You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

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5 from 2 votes

Espinaca a La Catalan (Andorran style Spinach)

A simply wilted spinach that makes a lovely side dish for just about anything.
Course Salad or Side dish
Cuisine Andorra
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 185kcal
Author International Cuisine

Ingredients

  • 1 sweet apple like a Golden Delicious or Fuji peeled, cored and diced
  • 2 tablespoons olive oil
  • ¼ cup pine nuts
  • ¼ cup raisins
  • 10 ounces baby spinach washed and dried
  • Salt to taste

Instructions

  • Heat up the olive oil in a large skillet to medium high.
  • Add in the apples and cook until they are lightly browned.
  • Add in the pine nuts stirring constantly so they don’t burn just about 30 seconds or so.
  • Add in the raisins and stir all together.
  • Add in the spinach and give a quick stir, remove from heat.
  • You want the spinach to just begin to wilt, do not overcook.
  • Add in salt to taste and serve warm.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6673IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 3mg

 

Filed Under: Andorra, Recipes, Salad, Side Dish

Crema de Catalan- Andorran Custard

May 22, 2014 By Darlene at International Cuisine

Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Crema de Catalan is believed to be Europe’s oldest custard dessert.  When it says stir constantly, you really need to. You can Brulee the top with either a torch or in the broiler.

Crema de Catalan

This citrusy, custard Andorran treat was the perfect ending to our International Cuisine meal.

Did you know that Andorra is the only country in the world in which Catalan is the official language? Be sure to join the culinary journey around the world and if you would like to learn more about this tiny country of Andorra be sure to check out “Our Journey to Andorra“.

Craving even more? You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

 

Bruleed crema de catalan
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5 from 5 votes

Spanish Crema de Catalan

A delicious creamy custard with a citrusy twist similar to creme brulee
Course Dessert
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 235kcal
Author International Cuisine

Ingredients

  • 3 Eggs Separated using only the yolks
  • ½ cup sugar
  • 2 cups milk
  • 2 Tablespoons cornstarch
  • 1/2 lemon zest
  • ½ cinnamon stick

Instructions

  • In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
  • Add in just 1 ½ cups of milk and stir to thoroughly combine.
  • Add in the lemon zest and cinnamon stick.
  • Heat the mixture over medium high heat, stirring occasionally
  • Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
  • Start slowly adding in the cornstarch mixture, stirring constantly
  • Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
  • Ladle the custard into individual ramekins and let cool.
  • Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
  • Enjoy!

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 100mg | Potassium: 207mg | Fiber: 1g | Sugar: 31g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg

 

Filed Under: Andorra, Dessert, Recipes

Hmiss (Algerian Roasted Red Pepper Dip)

May 15, 2014 By Darlene at International Cuisine

This  red pepper dip called hmiss, is awesome, and makes a wonderful starter for any occasion. Pairing hmiss with Algerian crispy flat bread works beautifully. The sweetness of the roasted peppers with the tomatoes is a great flavor. Adding in the amount of hot pepper can easily be adjusted to your heat tolerance. This dip can be used on many things, you will love it.

Algerian Red Pepper DipIf you are looking for more delicious and authentic recipes to go with your hmiss be sure to check out “Our Journey to Algeria”.  You will also find more information about the country too!

Did you know that Algeria is one of the debt free nations on the planet?  Despite this fact nearly one in four Algerians live in poverty.  Living on less than one dollar a day.  It gets most of its money for its exportation of hydrocarbons.  Algeria has 10 of the largest natural gas reserves in the world.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Algerian Red Pepper Dip
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5 from 2 votes

Hmiss (Algerian Roasted Red Pepper Dip)

Hmiss is a lovely roasted red pepper dip from Algeria.
Course Appetizer
Cuisine Algeria
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 52kcal
Author International Cuisine

Ingredients

  • 2 red bell peppers large
  • 4 vine ripened tomatoes medium
  • 1 tablespoon olive oil
  • 6 garlic cloves minced
  • 1 or two hot chili peppers Jalapeno, Serrano, or your choice
  • Salt to taste

Instructions

  • Place red bell peppers and tomatoes on a baking sheet.
  • Roast under the broiler about 8 minutes per side until the skin turns black.
  • Once cool, peel the tomatoes and peppers, removing the core and seeds from the peppers
  • Heat the olive oil in a skillet over medium heat and add the chili peppers and garlic.
  • Stir frequently taking care not to let the garlic burn.
  • Remove from heat.
  • Place all the ingredient in a food processor or blender and mix to a coarse consistency.
  • Add salt to taste and serve with Algerian flat bread.

Nutrition

Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1934IU | Vitamin C: 63mg | Calcium: 16mg | Iron: 1mg

 

Filed Under: Algeria, Appetizer, Recipes, Vegetarian

Kesra Rakhis (Algerian Flat Bread)

May 15, 2014 By Darlene at International Cuisine

Kesra Rakhis is the name of this Algerian flat bread made from Semolina. It is meant to be crispy. When broken, kesra rakhis is almost like a chip and works great with Hmiss, a roasted red pepper dip. Just fry these tasty treats in some olive oil and enjoy!

Algerian flat breadDid you know that Algeria is the largest country in all of Africa and is the 10th largest country in the world.  Despite this fact, only 12 percent is inhabited.  Over 90 percent of the country is covered by the Sahara desert.

If you are looking for more delicious and authentic recipes to go with your kesra rakhis or Algerian flat bread,  be sure to check out “Our Journey to Algeria”.  You will also find more information about the country too!

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

Algerian flat bread
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4.75 from 4 votes

Kesra Rakhis (Algerian Flat Bread)

This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
Course Bread
Cuisine Algeria
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 313kcal
Author International Cuisine

Ingredients

  • 2 lbs. semolina medium ground
  • 1 ½ teaspoons salt
  • 2 cups water may need more or less depending
  • 4 tablespoons olive oil
  • Plus more olive oil for frying.

Instructions

  • Place the semolina in a large bowl,
  • Stir in the salt and 4 tablespoons of olive oil
  • Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.
  • Divide the dough into six pieces and form into balls
  • Place each ball onto a floured surface and roll out to be no thicker than ¼ inch.
  • In a griddle pan, heat approximately one tablespoon of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.
  • Remove from skillet and place on a paper towel to drain off any excess oil.
  • Repeat for the remaining pieces.
  • Serve warm for a fantastic treat!

Nutrition

Serving: 12g | Calories: 313kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 141mg | Fiber: 3g | Calcium: 14mg | Iron: 3mg

 

Filed Under: Algeria, Bread, Recipes

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

May 15, 2014 By Darlene at International Cuisine

This soup called Chorba or Shorba, has wonderful flavor and could be served as a light lunch by itself or as a starter to an Algerian feast. It showcases the many flavors of the area using the spice ras el hanout ( a typical north African spice mix) along with preserved lemons, and cilantro. Make plenty as it freezes beautifully!

Algerian chicken and chickpea soup

 

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3.55 from 11 votes

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

Course Soup
Cuisine Algerian
Author International Cuisine

Ingredients

  • 4-5 chicken drumsticks
  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 3 garlic cloves minced
  • 4 teaspoons ras el hanout spice mix
  • ½ teaspoon ginger ground
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¾ teaspoon sweet paprika
  • 32 oz. chicken stock
  • 32 oz. water
  • Chickpeas one can about 15 ounces drained
  • Diced tomatoes one can about 15 ounces
  • ½ preserved lemon finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ juice of a lemon

Instructions

  • Place olive oil in a large pot and fry the chicken to seal all over.
  • Add the spices and fry for another minute
  • Add all the other ingredients, except the cilantro, chickpeas and lemon juice.
  • Bring to a boil then reduce heat, cover and simmer for one hour
  • Remove the drumsticks from the pan and add in the chickpeas
  • De-bone the chicken and add back into the soup.
  • Simmer for 10 more minutes
  • Ladle into a serving bowl and garnish with the coriander and lemon juice.
  • Serve warm with some bread.

 

Filed Under: Algeria, Recipes, soup

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

May 15, 2014 By Darlene at International Cuisine

Lahm Lhalou in Arabic means “sweet meat” a perfect description for this lamb dish. It gets  sweetness from the prunes, raisins and orange blossom water. Couscous is considered the national dish of Algeria, is also known as Ṭaˋam literally meaning “food”. Every region has its own special way of preparation.

Algerian lamb and couscous

Algerian lamb and couscous
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5 from 3 votes

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

Course Main Dish
Cuisine Algerian
Author International Cuisine

Ingredients

  • 2 lbs. lamb cubed
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon ginger, ground
  • ¼ cup ghee
  • 2 cups water
  • 6 strands saffron
  • 1 cup prunes diced
  • 1 tablespoon sugar
  • 2 tablespoons orange blossom water
  • ½ cup sliced almonds

Instructions

  • In a large bowl, coat the lamb with the cinnamon, turmeric, and ginger, mix well.
  • Heat the ghee in a large pot over medium –high heat and brown the lamb.
  • Add water, and saffron.
  • Bring to a boil, then reduce heat simmer for 45 minutes.
  • While the meat is simmering, cover the prunes and raisins with hot water.
  • After the 45 minutes is up, add in the drained prunes and raisins along with the sugar and orange blossom water. Add more water if necessary and simmer for another 30 minutes.
  • Cook the couscous according to package directions.
  • Put the couscous on a platter and cover with the lamb stew.
  • Garnish with the almonds.
  • Enjoy!

 

 

 

Filed Under: Algeria, Main Dish, Recipes

Maltši Tamr ( Algerian Stuffed Dates)

May 15, 2014 By Darlene at International Cuisine

Stuffed dates surprisingly simple and delicious, these bite sized morsels are a perfect way to end a meal with some hot mint tea to go along with it. The orange blossom water adds a wonderful flavor to the filling… enjoy!

Algerian stuffed dates

 

Algerian stuffed dates
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5 from 2 votes

Maltši Tamr ( Algerian Stuffed Dates)

Course Dessert
Cuisine Algeria
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author International Cuisine

Ingredients

  • 12 fresh dates
  • ½ cup ground almonds
  • 2 tablespoons pistachio nuts very finely chopped
  • 2 tablespoons granulated sugar
  • Orange flower water
  • Powdered sugar for garish

Instructions

  • With a sharp knife, make a slit down the length of each date and carefully remove the seed.
  • In a bowl, mix together the ground almonds, chopped pistachio nuts, and granulated sugar.
  • Add enough orange flower water to make a smooth paste.
  • Stuff the paste into the dates.
  • Sprinkle with powdered sugar.
  • Serve with hot mint tea.

 

Filed Under: Algeria, Dessert, Recipes

Fried Eggplant and Zucchini, served with cucumber yogurt from Albania

May 7, 2014 By Darlene at International Cuisine

Fried eggplant and zucchini served with a refreshing cucumber sauce was a great beginning to our Albanian feast.  These would make a wonderful appetizer for any occasion.Fried eggplant and Zucchini An easy to make starter using fresh eggplant and zucchini. Lightly fried and served with a delicious cucumber yogurt sauce with a hint of garlic. This Albanian dish showcases ingredients that are abundant there. Serve with a little Raki, a grape of plum brandy that is considered the national drink.

I love to use a deep fryer for this type of recipe, it makes the work quick and easy and you can serve them while they are still warm instead of working in small batches using a frying pan.  It worked beautifully for this fried eggplant and zucchini recipe. This is the one I have and I love it.

Did you know that when an Albanian is agreeing with you, he or  she will shake their head, and when they are disagreeing they nod.  It can be a bit confusing. Yes means no, and no means yes.  If you would like to learn more about the country  be sure to check out “Our Journey to Albania”.  Here you will also find more authentic recipes for your Albanian meal.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Fried eggplant and Zucchini
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4.67 from 3 votes

Albanian Fried Eggplant and Zucchini

A lovely appetizer for any occasion.
Course Appetiizer
Cuisine Albania
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 130kcal
Author International Cuisine

Ingredients

  • 1 large eggplant or two medium peeled and sliced lengthwise or in circles
  • 2 zucchini sliced lengthwise or in circles
  • ½ cucumber peeled and chopped finely
  • ½ cup yogurt Greek style
  • 2 tablespoon salt- for sprinkling the eggplant and zucchini
  • 4 cloves garlic minced
  • salt to taste
  • ½ cup Flour
  • 6-8 tablespoons Water
  • olive oil for frying

Instructions

  • Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
  • Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
  • Rinse off the salt and squeeze the eggplant of any excess liquid
  • Pat dry
  • In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
  • Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
  • Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
  • Fry on both sides until golden brown.
  • Remove with a slotted spoon and place on a paper towel to remove any excess oil.
  • Serve warm with prepared cucumber sauce.

Nutrition

Calories: 130kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 3515mg | Potassium: 645mg | Fiber: 5g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 1mg

 

Filed Under: Albania, Appetizer, Recipes, Vegetarian

Sallatë Jeshile – Green Salad

May 7, 2014 By Darlene at International Cuisine

A simple green salad, lightly dressed with just olive oil, vinegar and salt is a refreshing treat. Just use what is the freshest, mix and enjoy. The Albanians buy their ingredients fresh from a local farmers market. They are open daily there.

Albania side saladThis is truly just a typical green  salad  with an oil and vinegar dressing.  A perfect side for any meal. Feel free to simply use whatever is fresh and in season.  Add peppers, cucumber etc.  I think you will like this super easy green salad.

Did you know that Mother Theresa is from Albania?  She is beloved in her native country.  Today where she was born is in Macedonia but the Albanians claim her as theirs. If you would like to learn more about this beautiful country be sure to check out “Our Journey to Albania”.  There you will also find more authentic Albanian recipes to complete your meal along with your green salad. 

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Albania side salad
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4.67 from 3 votes

Sallatë Jeshile – Green Salad

A lovely green salad to enjoy next to just about anything, just use whatever is fresh and on hand.
Course Salad
Cuisine Albania
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 252kcal
Author International Cuisine

Ingredients

  • 1 hea romaine lettuce or any type you like cut into bite size pieces
  • ½ red onion sliced, if it is a strong onion, you should soak it about 10 minutes in ice water
  • 1 tomato quartered
  • olives black, green or both, sliced
  • For the Dressing:
  • ½ cup olive oil
  • 2 Tablespoons Vinegar white, red or balsamic
  • salt to taste

Instructions

  • Mix together all the vegetables and olives.
  • Whisk together the dressing and pour over the salad just prior to serving.
  • Toss gently and serve.

Nutrition

Calories: 252kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 866IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg

 

Filed Under: Albania, Recipes, Salad

Pule Me Arra – Albanian Chicken with Walnuts

May 7, 2014 By Darlene at International Cuisine

Pule me arra is an easy to make delicious chicken dish from Albania. The crushed walnuts add a lovely nutty flavor and texture to this dish. Simply flavored with minced garlic. I choose a chicken dish as the main, as many Albanians raise their own. This dish can also be made the same using veal and would be called Gjellë me Arra. However, lamb is the most prevalent meat consumed in Albania. Beef and rabbit are also used in many dishes.

Chicken with WalnutsI love quick and easy meals and this pule me arra, whips up in no time.  If you are looking for other recipes to go with your Albanian pule me arra check out byrek me spinaq or a simple Albanian green salad.  Revani is a scrumptious and beautiful dessert. 

If you would like to learn a bit more about the country of Albania be sure to check out “Our Journey to Albania”. I love the story about Albanian hospitality, I think you will too. The Kanun is something you will hear much about while in Albania.  It is a series of customs that Albanians live by.  They consist of hospitality, honor, family, loyalty and correct conduct.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Chicken with Walnuts
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5 from 2 votes

Pule Me Arra – Albanian Chicken with Walnuts

A quick and easy meal to whip up any night of the week, it can also be made with beef, veal or lamb as well.
Course Main
Cuisine Albania
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 831kcal
Author International Cuisine

Ingredients

  • 2 lbs. Chicken breast or thighs, boneless and skinless, cut into 1” cubes
  • 2 garlic cloves minced
  • ½ cup walnuts chopped finely
  • 2 egg yolk beaten
  • 2 tablespoons flour
  • ¼ lb. or 1 stick of butter divided

Instructions

  • Place the chicken or veal into a skillet and cook over medium heat until tender.
  • Remove the meat and set aside, leaving the remaining juices in the pan.
  • In a saucepan, add the flour and sauté over medium heat until it becomes a light brown color, making sure to not overcook.
  • Add in one half stick of butter.
  • Once melted, add the crushed walnuts, minced garlic, two egg yolks and stir constantly.
  • Add in the juices from the skillet and sauté until the ingredients thicken, taking care to not let the egg yolks solidify.
  • Add in the cooked veal or chicken .
  • Melt the other ½ stick of butter until a lightly golden brown.
  • Pour over the four servings.

Nutrition

Calories: 831kcal | Carbohydrates: 6g | Protein: 47g | Fat: 69g | Saturated Fat: 26g | Cholesterol: 329mg | Sodium: 366mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1156IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg

 

Filed Under: Albania, Main Dish, Recipes

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Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

Our Mission

To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

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