Food from around the world a-z?!
I need food from different countries beginning with A, B, C, etc!. down to Z and what country!. Help would be lovely!
Thank you :]Www@FoodAQ@Com
Thank you :]Www@FoodAQ@Com
Answers:
A-Arepas(Venezuela)
B-Baklava(Turkey)
C-Calabacitas(Mexico)
D-Dim Sum(China)
E- escargot(France)
F-F?r-i-k?l(Norway)
G-Gyro(Greece)
H-Haggas(Scotland)
I-Idli(India)
J-Jerk Chicken(Jamaica)
K-Kuchen(Germany)
L-leverpostej(Denmark)
N- Nanaimo bars(Canada)
M-Minestrone alla Milanese(Italy)
N-Ndole(Cameroon)
O-Oc Nhoi Thit(Vietnam)
P-Pad Thai(Thailand)
Q-Quiche(German or French)
R-Rotmos(Sweden)
S-Sushi(Japan)
T-Tajadas(Venzuela)
U- Ubriaco(Italy)
V-Vatapá(Brazil)
W-wienerbr?d(Austria)
X- xigua,
Y-ykra(Russia)
Z-Zebra Cakes(USA)Www@FoodAQ@Com
B-Baklava(Turkey)
C-Calabacitas(Mexico)
D-Dim Sum(China)
E- escargot(France)
F-F?r-i-k?l(Norway)
G-Gyro(Greece)
H-Haggas(Scotland)
I-Idli(India)
J-Jerk Chicken(Jamaica)
K-Kuchen(Germany)
L-leverpostej(Denmark)
N- Nanaimo bars(Canada)
M-Minestrone alla Milanese(Italy)
N-Ndole(Cameroon)
O-Oc Nhoi Thit(Vietnam)
P-Pad Thai(Thailand)
Q-Quiche(German or French)
R-Rotmos(Sweden)
S-Sushi(Japan)
T-Tajadas(Venzuela)
U- Ubriaco(Italy)
V-Vatapá(Brazil)
W-wienerbr?d(Austria)
X- xigua,
Y-ykra(Russia)
Z-Zebra Cakes(USA)Www@FoodAQ@Com
Apple, Beans, Cake, Donut, Egg, Fish, Go-ya(made in Okinawa), Hamburger, Ice cream, Jasmine tea, Kiwi, Lime, Mushroom, Noodle, Orange, Pasta, Qp mayonnaise(made in Japan), Ramen, Sushi, Tempura, Ume(Japanese popular food like plam), Vanilla, Wishkey, X sorry I don't know!. Zenmai(it is Japanese plant for eating)Www@FoodAQ@Com
Germany!.!.!.Sauerbratan
England!.!.!.Fish and Chips
Puerto Rico!.!.!.Mofongo
Brasil!.!.!.!.feijoadaWww@FoodAQ@Com
England!.!.!.Fish and Chips
Puerto Rico!.!.!.Mofongo
Brasil!.!.!.!.feijoadaWww@FoodAQ@Com
Someone got it wrong again!.
Food from South Africa!.!.!.
Bread Fritters;
Go to the bakery section of the store where you normally buy bread!.
Ask the baker for an "unbaked" loaf of bread!.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread!.
Take that home and in a pot warm some cooking oil to about half the depth of the pot!. (Smaller pots take less oil than bigger ones do)!.!.!.
The oil temperature should be medium hot!. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers!. That brings the cutting of dough to about twice the size it was when you cut it!.!.!.!.
Now with care, drop the stretched out dough in to the hot oil!.
It would rise almost instantly!.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally!.
It would be puffy and crisp when done!.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it!.
Repeat this process until all the dough is done!.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam!.
Try it, you will probably have some left over for two or three days, which you can take to work if you like!.!.!.!.
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day!. If you decide to freeze them, do so without a filling!. Fillings should always be made fresh!.
Food from England!.!.!.!.
Brown Windsor Soup recipe
This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries!. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus!.
Serves 4
2 Tablespoons butter
1/4 pound stewing steak
1/4 pound lamb steak (or mutton if available)
4 cups beef stock
1 medium onion, peeled and sliced
1 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 Tablespoons flour
1 Bouquet Garni
salt and pepper
1/4 teaspoon of chilli powder
1/2 cup cooked rice
1/4 cup Madeira
Cut the lamb and beef into 1 inch cubes and roll in the flour!.
Place the butter in a large pot over a low to medium heat!. It is important not to turn the heat up too high since the butter burns easily!. We want it to go brown, but not black!. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown!.
Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours!.
Puree the soup before adding the cooked rice stir in the rice and serve!. Traditionally a tablespoon of Madeira would be stirred into the soup at the table!.
Food from Australia;
Lamb Picatte with Grilled Zucchini & Tomato Glaze
Lamb loins (cleaned of all sinew) 2
Zucchini (large) 3
Eggs 4
Parmesan cheese (grated) 2 tbsp
Plain flour 1 cup
Olive oil 200 ml
Parsley (finely chopped) 2 tbsp
Garlic (crushed) 2 cloves
Salt to taste
Pepper to tasteTomato glaze
Tomato juice 1 cup
Red wine 50 ml
Garlic (crushed) 1 clove
Olive oil 1 tsp
Salt to taste
Pepper to taste
Corn flour (dissolve in water) 1 tsp
METHOD
1!. Slice the zucchini into long strips; combine the olive oil with the crushed garlic and brush on to the strips of zucchini!. Season with salt and pepper and cook on a griddle pan!.
2!. While the strips of zucchini are cooking cut the lamb loin up into small medallions and flatten out with a mallet until about 1 cm thick!.
3!. Whisk up the eggs and add the chopped parsley, parmesan cheese and a teaspoon of the garlic oil!. Combine well!.
4!. For the tomato glaze fry a little garlic and olive oil!. Then add the tomato juice and season with salt and pepper, reduce slightly then add a little bit of corn flour to thicken slightly and some red wine!. Set aside for later!.
5!. Season the lamb pieces with salt and pepper and heat some olive oil in a pan, coat each piece of lamb with flour and then dip in the egg mix and place in the pan!. Cook on both sides 'til golden!.
6!. To serve, place some of the grilled zucchini in the middle of the plate with a piece of the lamb on top and continue to stack zucchini and lamb!. Drizzle a little of the tomato glaze around and garnish with a little basil oil and parsley!.
Makes 4-6 serves
Food from India;
MEAT BREYANI
Meat sauce
2 onions, finely chopped PLUS oil to sauté onions
1 kg meat, (Beef Shin )washed, trimmed and drained
20 ml garlic and gWww@FoodAQ@Com
Food from South Africa!.!.!.
Bread Fritters;
Go to the bakery section of the store where you normally buy bread!.
Ask the baker for an "unbaked" loaf of bread!.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread!.
Take that home and in a pot warm some cooking oil to about half the depth of the pot!. (Smaller pots take less oil than bigger ones do)!.!.!.
The oil temperature should be medium hot!. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers!. That brings the cutting of dough to about twice the size it was when you cut it!.!.!.!.
Now with care, drop the stretched out dough in to the hot oil!.
It would rise almost instantly!.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally!.
It would be puffy and crisp when done!.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it!.
Repeat this process until all the dough is done!.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam!.
Try it, you will probably have some left over for two or three days, which you can take to work if you like!.!.!.!.
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day!. If you decide to freeze them, do so without a filling!. Fillings should always be made fresh!.
Food from England!.!.!.!.
Brown Windsor Soup recipe
This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries!. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus!.
Serves 4
2 Tablespoons butter
1/4 pound stewing steak
1/4 pound lamb steak (or mutton if available)
4 cups beef stock
1 medium onion, peeled and sliced
1 carrots, peeled and sliced
1 parsnip, peeled and sliced
2 Tablespoons flour
1 Bouquet Garni
salt and pepper
1/4 teaspoon of chilli powder
1/2 cup cooked rice
1/4 cup Madeira
Cut the lamb and beef into 1 inch cubes and roll in the flour!.
Place the butter in a large pot over a low to medium heat!. It is important not to turn the heat up too high since the butter burns easily!. We want it to go brown, but not black!. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown!.
Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours!.
Puree the soup before adding the cooked rice stir in the rice and serve!. Traditionally a tablespoon of Madeira would be stirred into the soup at the table!.
Food from Australia;
Lamb Picatte with Grilled Zucchini & Tomato Glaze
Lamb loins (cleaned of all sinew) 2
Zucchini (large) 3
Eggs 4
Parmesan cheese (grated) 2 tbsp
Plain flour 1 cup
Olive oil 200 ml
Parsley (finely chopped) 2 tbsp
Garlic (crushed) 2 cloves
Salt to taste
Pepper to tasteTomato glaze
Tomato juice 1 cup
Red wine 50 ml
Garlic (crushed) 1 clove
Olive oil 1 tsp
Salt to taste
Pepper to taste
Corn flour (dissolve in water) 1 tsp
METHOD
1!. Slice the zucchini into long strips; combine the olive oil with the crushed garlic and brush on to the strips of zucchini!. Season with salt and pepper and cook on a griddle pan!.
2!. While the strips of zucchini are cooking cut the lamb loin up into small medallions and flatten out with a mallet until about 1 cm thick!.
3!. Whisk up the eggs and add the chopped parsley, parmesan cheese and a teaspoon of the garlic oil!. Combine well!.
4!. For the tomato glaze fry a little garlic and olive oil!. Then add the tomato juice and season with salt and pepper, reduce slightly then add a little bit of corn flour to thicken slightly and some red wine!. Set aside for later!.
5!. Season the lamb pieces with salt and pepper and heat some olive oil in a pan, coat each piece of lamb with flour and then dip in the egg mix and place in the pan!. Cook on both sides 'til golden!.
6!. To serve, place some of the grilled zucchini in the middle of the plate with a piece of the lamb on top and continue to stack zucchini and lamb!. Drizzle a little of the tomato glaze around and garnish with a little basil oil and parsley!.
Makes 4-6 serves
Food from India;
MEAT BREYANI
Meat sauce
2 onions, finely chopped PLUS oil to sauté onions
1 kg meat, (Beef Shin )washed, trimmed and drained
20 ml garlic and gWww@FoodAQ@Com