Recipes

Did you drool over the dishes we featured in our blog? Fear not, dear readers, you can make these dishes in your houses. Listed below are some recipes of dishes we tackled from the four countries featured.

𝕲𝖗𝖊𝖊𝖈𝖊

ᴍᴏᴜssᴀᴋᴀ ʀᴇᴄɪᴘᴇ

Moussaka-Recipe-15
©Mediterranean Dish

INGREDIENTS

  • 2 large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded
  • Salt
  • Private Reserve extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 lb ground lamb (or beef)
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/2 tsp paprika or hot paprika
  • 1/2 cup red wine
  • 1 14 oz can diced tomato
  • 1 tsp sugar
  • 1/2 cup hot beef broth
  • 2 large russet potatoes, peeled, very thinly sliced lengthwise
  • water
  • 4 tbsp dried bread crumbs

CHEESE TOPPING

  • 3/4 cup fat free Greek yogurt
  • 3 large eggs, at room temperature, beaten
  • 1 tbsp all purpose flour
  • 1/2 cup reduced fat ricotta (cream cheese would work if you prefer)
  • 3 oz crumbled feta cheese

INSTRUCTIONS

  1. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.
  2. Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.
  3. Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.
  6. To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.
  7. When ready, lightly oil a 9 1/2″ x 13″ oven-safe baking pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.
  8. Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  9. Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve. Enjoy!

 

𝕾𝖜𝖎𝖙𝖟𝖊𝖗𝖑𝖆𝖓𝖉

ᴍᴀɢᴇɴʙʀᴏᴛ

picF5mYrL
©Genius Kitchen

INGREDIENTS

Dough

  • 1kg flour
  • 1kg sugar
  • 1tablespooncinnamon, ground
  • 1⁄2teaspoon clove, ground
  • 1teaspoon ginger, ground
  • 1⁄2teaspoon nutmeg, ground
  • 2teaspoons baking soda
  • 800ml water, cold

Glaze

  • 800g icing sugar
  • 300ml water
  • 2tablespoonsmargarine
  • 1teaspoon cinnamon, ground
  • 700g chocolate, cooking dark

INSTRUCTIONS

  1. Preheat the oven at 190°C (heat and timing are basing it on convection oven).
  2. Mix well all the ingredients for the dough together.
  3. Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
  4. Bake 30-40 minutes at 190°C.
  5. Remove tray from oven and store at least 8 hours.
  6. Cut the dough into rectangles of a size of about 2 cm by 3 cm.
  7. For the glaze melt at low temperature the chocolate in the water.
  8. Add all the remaining ingredients, mix well and keep warm.
  9. Dip your pieces of dough into the glaze, let drop on a grate.
  10. Transfer on a tray and let dry some hours. Turn once and let dry again.
  11. Store in an airtight containers.

 

𝕴𝖙𝖆𝖑𝖞

ᴛɪʀᴀᴍɪsᴜ

IMG_7069-classic-tiramisu-recipe-horizontal
©Baking A Moment

INGREDIENTS

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup Marsala wine
  • 16 ounces mascarpone cheese
  • 1 cup heavy cream
  • 2 cups brewed espresso*
  • 3 tablespoons coffee liqueur or brandy
  • 3 tablespoons powdered sugar
  • 48 Savoiardi ladyfingers
  • 2 teaspoons unsweetened cocoa powder (for garnish)

INSTRUCTIONS

  1. Place the egg yolks, sugar, and Marsala in a large metal mixing bowl, and set it over a pot of simmering water.
  2. Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
  3. Remove from the heat, and whisk in the mascarpone.
  4. Whip the cream until it holds stiff peaks.
  5. Fold the whipped cream into the mascarpone mixture.
  6. Set the filling aside.
  7. Whisk the espresso, liqueur, and powdered sugar together in a shallow dish.
  8. One at a time, dip the ladyfingers into the espresso mixture and arrange in an even layer in the bottom of a 9-inch by 13-inch pan. (Line the ladyfingers up in two straight rows of twelve.)
  9. Spread half the filling over the ladyfingers, and repeat.
  10. Spread the rest of the filling on top, dust with cocoa powder, and refrigerate for 8 hours.

 

𝕾𝖕𝖆𝖎𝖓

ᴘᴀᴇʟʟᴀ

img64614.768x512
©Google

INGREDIENTS

Herb Blend:

  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • Paella:
  • 1 cup water
  • 1 teaspoon saffron threads
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 8 mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice
  • Lemon wedges (optional)

INSTRUCTIONS

  1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
  2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.         
  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.