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Italian FRESH EGG PASTA

Ingredients for 4 people:

*400 g of flour,

 *a pinch of salt,

*lukewarm water,

 *a tablespoon of oil.

preparation:
Place the flour to form the classical fountain.
Dissolve the salt in a glass of warm water and pour the water slowly to the center of the well, starting to collect the flour with your hands.
Continue kneading, pouring the water necessary to obtain a firm dough elastic.
Let it rest wrapped in foil, out of the fridge for half an hour, so that the gluten, which was developed by kneading, relax and make it easier to pull the dough.
Keep in mind that the more the dough is resting, the better stretches.
Before baking, allow to dry the dough.
For the dough "long", to use if you have, the Pasta Drying Rack.

NOTES:

     For this dish, the flour over 00 depending on the type of pasta you want to taste, you can use the durum wheat flour or you can mix different types of flour besides those mentioned, for example, wheat flour, chestnut flour, spelled flour, buckwheat flour ...
     It is recommended to combine the mixture a tablespoon of extra virgin olive oil, so it becomes more firm and elastic, and that cooking "hold" better.

Italian Curry of lamb

Ingredients for four person:

*500 g lamb sliced ​​thin,

*1/4 of the thick coconut milk,

*3/4 l of liquid coconut milk,

 *5 tablespoons oil,

*3 inches of cinnamon,

*3 cardamom pods, 4 whole cloves,

 *2 pieces of star anise,

*5 tablespoons of curry powder for lamb,

*4 potatoes, peeled and cut into four,

*2 tomatoes cut in half, 1 teaspoon of salt

 Spice paste:

*8 shallots, peeled and chopped, 4 cloves garlic,

 peeled and divided into four, 3 slices of ginger root about 1 cm thick,

*2 slices of galangal root about 1 cm thick.

Preparation "Lamb Curry":

Heat oil in a saucepan, add the cinnamon, cardamom, cloves, and pieces of star anise and fry for a minute. Prepare the spice paste and stir and fry until they give off the aroma, then add the sliced ​​lamb and mix well.

Pour all the liquid coconut milk and simmer over low heat until meat is half cooked, about 1 hour and 30 minutes. Add the potatoes and continue cooking when they are almost ready, after about 15 minutes, the tomatoes, then the thick coconut milk and salt to taste. Bring to a boil, then remove pan from heat and serve the curry with a generous amount of rice.

Italian Olives and potatoes

Ingredients for four person:

*4 beautiful potatoes,

* 1 handful of black olives,

*2 cloves of garlic,

*parsley, salt, and pepper to taste

PREPARATION, "OLIVES AND POTATO"

Peel the potatoes, wash and cut into large pieces.

Pour the oil in a pan, add garlic and fry lightly.

Add olives and rigiratele with a spoon in the oil for a few minutes.

Pour a glass of water in the oil and add the potatoes and parsley.

 Adjusted salt and pepper and cook on low heat with the pot covered.

When almost cooked, if necessary, uncovered the pot and simmer to

reduce the sauce by boiling off excess water.

Chinese soup with pasta

Preparation time: 20 mins
Cooking time: 20 mins
Total time: 40 mins

Preparation:

Sauté the tomatoes and onion boiled in oil for 5 min. Add shrimp,cilantro, mint and basil and cook 2 min. 

Boil the broth with ginger, garlic cloves, minced lime zest, mushrooms and chile threaded for 10 min.

CHINES Wok of tofu, mushrooms and ginger

Preparation time: 10 mins
Cooking time: 10 mins
Total time: 20 mins

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preparation:

Heat the wok, add oil and brown the garlic. Incorporate the mixture of lemon juice, ginger, spyces and fenugreek.

Sauté briefly and add the tofu into cubes, brown on all sides, add tomatoes and sliced ​​mushrooms. Finally, add soy, mirim and sprouts.

Serve immediately.
Author's Comments: If you want a more consistent and abundant food, the ideal company is rice or pasta cooked without any seasoning, as they acquire the taste 

CHINES MEAT WOK

 Preparation time: 20 mins
Cooking time: 20 mins
Total time: 40 min

preparation:

Cut the outer layer of eggplant. Then cut the meat, peppers, onions, carrots, eggplants and zucchini into slices.

To cook, heat a wok and saute the meat. Once cooked, remove and reserve.

Sauté the carrots, then add onion, pepper, and finally, eggplantand zucchini.

Incorporate meat again, season and pour wine. Let the alcohol evaporate, add soy sauce and sprouts.

To serve, take the juice released all prepared and incorporatedinto the dish.

Author's Comments: Add the bean sprouts at the last minute to avoid losing firmness and freshness.

Russian Kielbasa With Tomatoes and White Beans

Ingredients:

• 1 -2 tablespoon butter
• 1 lb smoked kielbasa, sliced as you like
• 1 small onion, chopped
•  garlic cloves 2, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (14 1/2 ounce) can peeled diced tomatoes
• 1 (16 ounce) can great northern beans or 1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained

Directions:

1. 1

Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.

2. 2

Reduce heat to medium, add onions and cook until transparent.

3. 3

Reduce heat to low, add garlic and herbs and cook 1 minute.

4. 4

Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

Irania n Aash-e aloo food

ingredients

• basmati 100grams
• herbs (parsley, mint, coriander, spring-onion ends), 500 grams
•  beef 250 grams
• 300 grams pitted prunes
• 4-5 onions
• cooking oil
• salt
• black pepper

Directions:

Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until color changes. Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

Iraqi Shabbat Chicken

Ingredients:

• Vegetable oil 2 tablespoons
•  small onion 1
• 2 whole cloves
• 1 cinnamon sticks
• 1-4 teaspoon salt, more or less as your taste
• turmeric 1 teaspoon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon finely minced garlic
• 1 chicken, cut in sixths, skin removed and reserved
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Directions:

1. 1

In a dutch oven, heat oil over medium-low heat and brown onion.

2. 2

Add cloves, salt, turmeric, ginger, and garlic.

3. 3

Add chicken parts and a few pieces of skin (this helps prevent sticking).

4. 4

Raise heat to medium to brown meat.

5. 5

Mix/turn the chicken parts frequently.

6. 6

Reduce heat to low, cover, cook until tender about 30-45 minutes.

7. 7

Check it frequently and mix/turn chicken.

8. 8

There will be a lot of juice.

9. 9

At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.

10. 10

I have found that this can be served immediately, simmered for longer, and tastes great heated up.

11. 11

I also usually make 2 chickens and double the spices.

Arab Chickpea Soup Recipe

Ingredients

4 servings

• Chickpeas 1 cup , soaked in water overnight, then drained
• Water 8 cups
• Olive oil 1 Tablespoon
• 2 pcs medium size onions,
• 8 cloves garlic, chopped into small pieces
• 1pcs small hot pepper, finely chopped
• 1/2 cup finely chopped coriander leaves
• salt 2 teaspoons
• pepper 1 teaspoon  
• 1 teaspoon ground mustard seeds
• 1/4 cup lemon juice

Preparation

Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.

In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.

Add frying pan contents with the remaining ingredients to the chickpeas.

Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Arabian Jiffy Punch drinks

Ingredients:

• 2 (6 ounce) cans frozen orange juice concentrate
• water 2 cups
• 1 quart carbonated lemon-lime beverage, such as 7 up,pepsi (cold)
• frozen strawberries1 (8 -12 ounce) box
• mint leaves (if you need)or lime slice (if you need)
• ice cube
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Directions:

1. 1

In a  bowl mix orange juice and water; mix well.

2. 2

mix ice cubes, then 7-up or oeosi

3. 3

Puree strawberries and add, stirring to mix. Add mint and/or lime slices as garnish. Enjoy!

Turkish Red Lentil 'Bride' Soup

Ingredients

• butter1-4 cup
• 2 onions, chopped finely
• paprika1 teaspoon
• red lentils1 cup
• fine bulger1/2 cup
• tomato paste 2 tablespoons
• vegetable stock 8 cups
• 1cayenne pepper1/8 teaspoon
• dried mint leaves1 tablespoon
• 4 slices lemo
• chopped fresh mint1/2 teaspoon

Directions

1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.