globalcuisine6716

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Last Blog

On behalf of all members from this Global Cuisine blog, I would like to thank the followers and scrollers who have read our blogs. This was a very special experience for all us during this difficult time of the Covid-19 pandemic. We were glad that we were able to share our unique cooking experiences and bringing comfort to your home through cooking dishes from around the world.

Have fun and stay safe. 

Global Cuisine Team 

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Indian Oats Kheer

Oats Kheer is a healthier version of the traditional rice kheer, but with the same rich and creamy taste. You can use any oats you find in your house. You can serve the oats payasam warm or chilled. Whatever way you choose It makes up for a wholesome breakfast or a perfect dessert after dinner.

Kheer is a go-to dish in the Indian subcontinent for almost all occasions and festivals. It is basically rice pudding cooked with milk, rice and infused with the flavors of saffron, cardamom and topped with nuts like cashew or pistachios.

Ingredients

Oats

I used pistachios, walnuts and cashews)

Milk

Any type of nuts

Raisins

Saffron

Cardamom

Method

First toast your oats by adding a little bit of oil and oats to a pot and let it roast for about 5 min. Make sure not to make the same mistake I made which was toasting it too much.

Then add in some milk and cook the oats until they are nice and soft. Let this simmer on a low flame for about 5 min

Once the oats are done add in the nuts, raisins, saffron and cardamom. Stir it well and let it simmer for about 2 min

Finally, can plate it some more oats and raisins. Personally, I wanted to add a little sweetness to my dish so I drizzled a little bit of honey on top.

This dish is so easy and quick to make its perfect for breakfast, This dish is also filled with nutrients which is essential when starting your days

For example, I used cashews which are rich in iron, high in magnesium (more than almonds), and the unsaturated fat is predominantly oleic acid (the same as in olive oil). Cashews help prevent cancer, promote a healthy heart and strong bones, and also are good for your skin and hair (they are rich in copper). The walnuts also are high in omega 3 fats, antioxidants, and phytosterols. Walnuts are good for your heart, can help protect against cancer, and are good for your brain aiding in reducing depression and the risk of age related diseases, such as Alzheimer’s.

Another important beneficiary to this dish is oats. They are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease

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Turkish Beef stew also known as Yahni

Yahni is a class of foods originating in Asia, found in many countries of southern Asia. It was later introduced to very few countries in the Balkans. In Pakistan and India, Yahni is simply stock or broth. It is often the base for many foods including pilaf and other sorbus or soups. I deiced to do this dish for our blog because I stumbled on a popular Turkish chef on Instagram known as czburak. From his posts I noted that he loved cooking food but in a new and fun way. He would take simple foods and make then way bigger and better. I wanted to try one of his recipes but in a more moderate scale

The ingredients for this dish is

Mushroom

Onions

Garlic

Beef

Tomato paste

Spices of your choice

Water

oil

To make Turkish rice

Marconi

Rice

Oil

From my previous dish I learned that meat takes a really long time to cook therefore, its best if you place it in a pot and let it cook for about 20 min that way all the water gets released and it gets a nice brown coat around it.

After that add the online and let it sate for about 10 min. if you need you can add a little oil so the pan does not burn.

Once the onion is a nice golden brown add the tomato paste, diced onion, and mushroom and spices. I diced to add garlic powder, cinnamon, salt, pepper and spicy paprika. But again these are all optional. Then let this simmer for about 15 min

Once the mixture is starting to dry up add water and again let it simmer for bout 45 min or until the meat is done cooking

While waiting you can make the rice, add macaroni to a pot with a table spoon of oil and put it on high heat until the macaroni becomes a nice golden color like below.

Once that is done add the rice and water and cook normally. This should take about 20 min.

Finally plate and enjoy your dish!!!!

This dish was really fun to make. I had never tried putting mushrooms in my stew but it definitely adds a great flavor and texture to the food. What’s even better about this dish is you can also change it up to your liking. You can add the vegetables you like and the spices you want. So its very customizable.

There is also a great befit of easting this dish due to all the diet types of vertices for example mushrooms. All types of edible mushrooms contain varying degrees of protein and fiber. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

Thank you for reading my blog today. I will see you soon with a different dish.

As always stay safe and healthy! :) 

[globalcuisine6716]

Lemon and Rosemary Salmon En Papillote

Hello everyone and welcome back to our weekly recipe updates. If you haven’t seen my previous post about Tabouleh, my name is Nicole and in today’s blog I am going to talk about a French dish named Lemon and Rosemary Salmon En Papillote. 

Let's start with the technical term in the title of this blog. En papillote is word in French which means putting food in a folded pouch or parcel and then baked. This method of cooking is not limited to fish but can also be used for vegetables, lamb and poultry. 

Firstly, the green beans are steamed and then placed in horizontal strip as seen above. Then you add salt, pepper, lemon zest and rosemary on top of the beans. The salmon is placed on the beans and sprinkled again with salt, pepper, rosemary and this time lemon juice. This is repeated for the amount of salmon fillets you have. Once this is done, you have the option to refrigerate it for 4 hours and then taking out 30 minutes before cooking or you can just put straight in the oven for 15-20 minutes at around 180-250 degrees celcius. For me it took a little bit longer as our oven isn't very strong. 

Now for some food facts. Salmon is full of Omega-3 and B vitamins which helps to reduce hear problems. Rosemary can help with digestion and can act as an anti-inflammatory. Last but not least, lemons are a good source of Vitamin C and helps to improve skin. Good luck with this cook!

Here is the recipe: https://www.curiouscuisiniere.com/salmon-en-papillote/

Have fun and stay safe,

Nicole

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Traditional Sri Lankan Chick Pea Breakfast

Hello everybody and welcome to our weekly blogs. My name is Alec Weerasundara and I am here to share a traditional Sri Lankan breakfast staple. This recipe is simple to make, yet also healthy — perfect to eat during quarantine!

To make this dish you will need to soak 3 cups of dried chick peas in water overnight. The next day in the morning, strain the chick peas and wash them with water. Afterwards, you can cook the chick peas in a rice cooker with 6 cups of water until it is soft — should be about an 1 hour, but it depends on your rice cooker. Afterwards, sauté the chick peas with some olive oil, red pepper flakes, green peppers, white onions, salt, pepper, and shredded coconut. How much of these ingredients you add is customizable to your preference. I prefer my chick peas spicy, so I add some extra green peppers and red pepper flakes. Also note that shredded coconut is not necessary, but it does enhance the flavor!

This recipe is nutritious because chick peas are high in protein, minerals, and fiber. Anybody who is vegan or vegetarian will also enjoy this recipe because it is the perfect way to obtain protein from non-animal sources. I hope you guys enjoys it!

Stay healthy and safe,

Alec

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Traditional Tabouleh

Hello everybody and welcome back to our weekly recipe updates. My name is Nicole and in today’s blog I will be talking about traditional Tabouleh and how it is made. 

Starting with a little history, tabouleh comes from the word “tabil” and this means season or spice. It is believed that the dish was first eaten on the great mountains in Syria and Lebanon. 

Firstly, the quinoa is cooked in a pan for 12-15 and then taken off the heat to cool down while preparing other ingredients. The parsley can be chopped finely or processed in a food processor. The black beans is then added to a bowl along with the parsley and chopped red pepper. Add in the remaining ingredients leaving the olive oil to drizzle on last. Finally, you add the quinoa to the bowl and mix thoroughly. You can put it in the fridge or serve after being prepared. 

Now for some health benefits. Parsley is very rich in nutrients that help to protect your eyes and supports bone health. Quinoa is very high in protein and can be an alternative for people who are gluten intolerant. Last but not least, red pepper is a great source for vitamin B6 and packed full of vitamin C as well. I hope everybody tries this great recipe. 

The recipe can be found here: https://www.tasteofhome.com/recipes/quinoa-tabbouleh/

Have fun and stay safe. 

Nicole

[globalcuisine6716]

Garlic Butter Shrimp Pasta

Hello Everybody, it’s Alec and I am ready to share you my new favorite Italian dish. I will admit that while this dish is not necessarily healthy, it is a perfect comfort food to have during this pandemic. I hope you enjoy it. I also wanted to dedicate this dish to all the people who lost their live in Italy due to Corona Virus. Our hearts go out to you and I hope the best for the entire world as well. Always have hope because the sun will shine again.

The recipe can be found in this link: https://damndelicious.net/2015/03/13/garlic-butter-shrimp-pasta/

Goodbye everyone and stay safe,

Alec

[globalcuisine6716]

Algerian Chakhchoukha

Hello guys my name is Meryem Hamani i'm from Algeria so it's only fair that i make an Algerian dish. Algerian Chakhchoukha is one of the one of the most popular parts of Algerian cuisine. This dish can take a lot of time and effort to prepare; however, it's totally worth it in the end, keep reading if you wanna know about my experience with cooking this dish.  Please note that this dish can be made in several different ways. However, I'm going to be making the way my mom makes it and we are from M'Sila. I hope you guys enjoy this. 

Ingredients for the sauce     

3 medium red onion 

3 medium white onions 

Honestly it does not matter whether the onions are red or white but i'm just using what we had on hand

2 tablespoon paprika 

This is optional, we enjoy spicy dishes and have a higher tolerance, so if you want you can add a little less or none at all

2 tablespoons dried and ground parsley 

1 teaspoon salt

1 tablespoon pepper 

2 tablespoon regularly palsy 

Chicken and or meat 

You can add as much as you need, because my family is large and it is Ramadan we made a bigger quantity than usual. 

Two tablespoons tomato paste

3 cups hot water 

You might need more along the way so keep some nearby

Oil, there is no specific quantity

Ingredients for the dough

2 cups Semoline 

1 ½ cups flower 

1 teaspoon salt 

1 cup water 

Special equipment 

To make the bread we use a special tool called (طاجين Tajine) it can be difficult to find in foreign countries however if you do not have it you can use a flat non stick pan and you can adjust the dough size to the size of the pan

Procedure with pictures 

First we are gonna make the sauce my adding meat and chicken to a pot with a drizzle of oil and let it cook for about 10 min. Make sure to mix constantly so that the meats do not stick to the pan 

In the meantime cut up the onions just small enough so that you can add them to a food processor. If the onions are small like mine then you can then just add them in. Make sure that the onions get chopped finely just like the photo below. 

During this time the meat and chick should have taken enough time to cook down so you can add the onion to the pan with all the different spices and tomato paste. Make sure to mix very well and let them cook for about 20 min. 

When you see that all the ingredients have cooked for about 20 min or the dish is drying up it's about time to add the water. Then turn down the fire and let it simmer for about 45 min. Along the way you can add more water if your need. 

While the sauce is simmering is the best time to make the dough/ bread for the dish. To do this mix all ingredients of the dough in a mixer and mix them until the dough is fully incorporated. The dough should be a little wet. Then let it rest for about 30 min and roll into a small dough ball just like below. 

To help with rolling out the dough keep a small bowl of oil next to you. To roll out the dough  I prefer to use my hand as the dough can be quite delicate and easily tear. So please wash your hands!!!!

To start off oil the surface you are using and the palm of your hands and in a circular motion setting spreading out the dough, again be careful not to be too rough because it can tear like below :(

After spreading the dough place on the tajine or pan if you don't have that and let it cook for about 2 min before flipping it over. You wanna flip it over early because we don't want the bread to over cook and become hard. This is because later we still need it to be flexible enough for us to tear apart. 

While you are waiting for the rest of the dough to finish cooking you can start tearing the bread into small pieces just like below. That is why you wanna make sure the bread is flexible and is still hot while doing this 

Once you have finished tearing apart the bread and the sauce is finished, place the sauce in a different pot ( just enough to how much your going to eat ) then add the bread to the pot and let them simmer on a low heat for about 5 min just long enough for the bread to absorb the sauce. Then you can plate it with some fresh parsley and enjoy!!

What i genuinely love about this dish is not only does it taste amazing but it has a lot of health benefits starting off with the meat and chicken. Meat and poultry are a great source of protein. They also provide the human body with many other nutrients such as iodine, iron, zinc, and vitamins. At such a difficult time it is very important to make sure that you give your body the nutrients it needs. 

This dish also has a special ingredient called Semolina. It is a coarse flour made from durum wheat, a hard type of wheat. It is high in protein and fiber which can slow digestion and increase feelings of fullness between meals. It’s also high in B vitamins which have many important roles in your body, including helping convert food into energy. Additionally, semolina is a good source of iron and magnesium. These minerals support red blood cell production, heart health, and blood sugar control. So over all this can be great for you if used in moderation.

Finally one of the crucial ingredient to make the sauce is onion. Onions are known to be packed with nutrients. Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals. So if you are looking to eat a tasty dish that is also healthy this one's for you. Furthermore, Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.I hope you guys try my dish and tell me what you think about it. 

Stay safe and healthy!! 

[globalcuisine6716]

South African Bobotie

Hello everybody and welcome to the second blog from Global Cooking. My name is Nicole Froneman- Gerber and today’s blog is all about South African Bobotie.  

There is no definite origin for the dish. Many people say it came from a Dutch cookbook and then the Cape Malay community in South Africa adapted it by adding curry powder. 

Firstly, the bread is soaked in milk which is used later in the dish. The mince meat is fried with all the spices and other ingredients from the Cape Malay community. After the mince has changed colour, the other ingredients are add for extra flavour and spice. When you transfer the mince mix you add in the bread and thoroughly mix. 

Turmeric is powder that can help to lower cholesterol and boost your immune system. Ginger helps to lower your blood sugar levels and fight infections. Surprisingly, vinegar can help with weight management and acts as an antimicrobial. Enjoy the healthy and nutritional recipe!

Have fun and stay safe,

Nicole

[globalcuisine6716]

My name is Alec Weerasundara and today I made the first recipe for Global Cooking during quarantine. Our goal is to make recipes from around the world along with recipes from our home culture. I decided to dedicate this recipe to my friend Tricia who is from Haiti. It was certainly a fun and memorable experience making a dish from a different country.

The dish I made was traditional Haitian black rice and beans (diri kole ak pwa noir) with seasoned chicken. Not only is it a melting pot of flavor and spices, but it is also healthy and nutritious to have during quarantine.

The chicken is marinated with a special epis sauce, consisting of green onions, bell peppers, scallions, garlic, white onions, scotch bonnet peppers, olive oil, and lime juice. The black rice gets its color from black water collected by boiling black beans. The rice also contains epis and black beans, which all together bring it so much flavor.

The recipe contains a good portion carbohydrates and protein from the rice, beans, and chicken. The epis sauce contains many healthy vegetables you can find at your local grocery store.There is also an attached document for anyone who wants to make this recipe. I hope you are all willing to challenge yourself and make this dish.

Good luck and stay safe,

Alec