If we can’t go outside to see the world, we’ll bring the world into our homes! With these 5 world food recipes, you will imagine yourself on a beautiful travel destination for a while.
This dish with apples, walnuts and spices, belongs to the Jewish cuisine. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. It’s delicious at any moment of the day and can be served with matzo crackers. Super easy and delicious!
- 3 apples (peeled and finely chopped)
- ½ cup of chopped and toasted walnuts
- 2 tablespoons sweet red wine or grape juice
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- (optional) matzo crackers
Step 1: Toss apples, toasted walnuts and wine in a large bowl. Mix the sugar and cinnamon and sprinkle over the apple and walnut mixture. Shake to combine.
Step 2: Refrigerate, covered, 1 hour before serving.
The recipe mostly speaks for itself, but to toast the nuts you can cook them in a skillet over low heat until lightly browned. This recipe makes 6 servings and only takes 15 minutes. Enjoy!
Japanese Castella Sponge Cake
It might not be the first thing you think of when you think of Japan, but the Castella sponge cake is one of Japan’s favourite baked desserts and a specialty of the Nagasaki region. It’s sweet and spongy; ideal for serving with tea or for dessert.
- 4 eggs, room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flower
Step 1: In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of the beaten eggs will increase by about 4 times.
Step 2: Add the honey into the egg mixture and whisk on medium speed for about 30 seconds.
Step 3: Sift 1/3 of the flour into the mixture, then lightly whisk on medium speed, then add another 1/3 of the flour and whisk. Add the last remaining 1/3 of flour and whisk until combined for about 1 minute.
Step 4: Put some parchment paper in a baking tin and pour the batter into the tin. Using a skewer, draw a zigzag line to remove any large air bubbles from the batter. This will give an even texture throughout to the finished cake.
Step 5: Bake at 180°C in a pre-heated oven for 10-15 minutes until the top turns a rich brown. Then quickly cover it with cooking foil and lower the temperature to 170°C and continue baking. It will take about 55 minutes in total. Test with a skewer, when it comes out clean the cake is done.
Step 6: When done, take the cake out from the tin and immediately cover the surface with cling film. Turn the cake over onto a flat plate and while it is still hot put it in a plastic bag and leave it for 12 hours so that the cake will have a moist texture.
The Castella sponge cake is quite a project to say the least, but it’s so worth it. Before serving, slice off the sides of the cake. Serve with tea or coffee and a spoonful of whipped cream and… enjoy!
Cuba is known for its nostalgic cars and the salsa music in the streets, but the Cuban cuisine is also something you don’t want to miss out on! Picadillo is known as classic Cuban comfort food, made from meat with a combination of olives, capers and raisins. Traditionally, this dish is served with white rice.
- 2 tablespoons olive oil
- 1 medium yellow or white onion (finely chopped)
- 1 small red bell pepper (finely chopped)
- 1 tablespoon tomato paste
- 4 medium cloves garlic (finely chopped)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- salt & pepper
- 2 bay leaves
- ½ cup dry white wine
- 1 ½ pounds ground beef
- 1 cup diced canned tomatoes
- ⅓ cup raisins
- ½ cup pimento stuffed olives + 2 tablespoons brine
- 2 tablespoons capers
Step 1: Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 ½ teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
Step 2: Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, raisins, olives, capers and brine.
Step 3: Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans and cover these to cook.
This recipe is enough for 8 servings. This traditional Cuban Picadillo is nutritious, delicious and it takes only 30 minutes to prepare: Treat yourself with the taste of Cuba!
Hawaiian Ahi Tuna Poke Bowl
The ahi tuna poke bowl has become Hawaii’s island delicacy. The colourful bowls might look intimidating at first, but it’s so easy to make! It requires little to no cooking. Sounds interesting, right?
- 1 pound sushi grade ahi tuna
- ¼ cup soy sauce
- 1 teaspoon rice vinegar
- 1 ½ teaspoons sesame oil
- ¾ teaspoon red pepper flakes, crushed
- ⅓ cup green onions, thinly sliced
- ½ teaspoon sesame seeds + more for garnish
- 2 cups brown or white rice, cooked
- 2 cups salad greens
Step 1: Combine the ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds in a medium-sized bowl.
Step 2: Add cooked rice, salad, poke and desired toppings to each bowl.
See? Super easy to make and it’s healthy too. It’s takes only 15 minutes to prepare; ideal for those quarantine-days when you feel like doing the bare minimum.
This Spanish classic dish is an omelette filled with pan-fried potatoes and onion. A Spanish tortilla could be a delicious vegetarian meal or an easy tapas dish; it’s up to you!
- 1 large white onion (sliced)
- 1 tablespoon olive oil
- 25 g butter
- 400 g waxy potatoes (peeled, quartered and finely sliced)
- 6 garlic gloves
- 8 eggs (beaten)
- handful flat-leaf parsley, chopped, plus extra to serve
To serve (optional)
- 1 baguette, sliced
- 4 vine tomatoes, peeled and coarsely grated
- drizzle of olive oil
Step 1: Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using).
Step 2: Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
Step 3: Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
Step 4: Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Sounds mouthwatering, right? With about 30 minutes preparation time and 50 minutes cooking, you’ll have this typical Spanish dish at your table. This recipe serves about 4 people. Enjoy!
We hope, that with these five recipes, we can bring a tiny part of the world into your homes. If you try any of these recipes, we’d love to know!
Stay healty & stay safe.