Recipe: Khitchuri Bangladesh

* Ingredients

-3 cups fine rice
-1 cup of split yellow lentils (dry-fried)
-¾ cup oil
-8 cups boiling water
-1 tablespoon melted butter
-½ teaspoon crushed turmeric
-1 teaspoon crushed ginger
-¼ teaspoon crushed garlic
-2 onions peeled and sliced
-4 pods of cardamom
-2 Cloves
-2 bay leaves
-5 whole green chili, chopped
-3 pieces of cinnamon
-Salt:as required

* Way to do it

1- Pour some water into the rice and let it soften a little for 20 minutes. Then mix the rice with the lentils and next with crushed ginger, garlic and turmeric.

2- Pour oil into a saucepan. When it is hot, add the onion followed by cardamom, clove, bay leaves, cinnamon and salt. Keep the heat low.

3-When the onions turn a little brownish, add the mixture of rice, lentils and spices and stir them as much as possible.

4-When it is fried enough add boiling water; stir well and cover it with a lid. Raise the heat. Keep stirring now and then, opening the lid. When it starts to simmer and the water and the solid mixture are leveled on the surface, add the chilies. Keep the heat low and keep it like that for to 20 minutes. Open the lid and stir in the melted butter . Keep it covered with the lid for 5 more minutes and you are ready to serve.

* Necessary time

30min

* Number of persons

5 persons

* Variants and other comentaries

This is a very popular Bangaldeshi recipe.

Recipe: Goulash Slovak

* Ingredients

-3 lbs. beef, pork or veal.

-12 potatoes.

-2 lg. onions.

-1 1/2 tbsp.Salt.

-pepper6 lg. carrots.

*Way to do it

1- In big pot, saute onions until light brown.

2- Add paprika and mix well. Add meat and saute until lightly brown.

3- Season meat with salt and pepper. Watch - do not burn. Add carrots and mix. Cover with water and simmer for 15 minutes.

4-Add potatoes and more salt and pepper if desired. Mix. Add more to cover.

5- Again simmer 30-45 minutes until potatoes, carrots and meat are soft when stuck with a fork. GOOD LUCK!!! Eat with rye bread and butter. It is yummy.

* Necessary time

45 minutes.

* Number of persons

8 persons.

* Variants and other comentaries

GOOD LUCK!!! Eat with rye bread and butter. It is yummy.
If havén´t enougt time for do it you can use a pressure cooker.(Reduce time a half)

Recipe: Greek Pasta Salad

* Ingredients

- 8 ounces rotini pasta

- 1/2 cup olive oil

- 1/2 cup red wine vinegar

- 1 1/2 teaspoons garlic powder

- 1 1/2 teaspoons dried basil leaves

- 1 1/2 teaspoons dried oregano

- 3 cups sliced mushrooms

- 15 halved cherry tomatoes

- 3/4 cup crumbled feta cheese

- 1/2 cup chopped green onions

- 1 (4 ounce) can chopped black olives

* Way to do it

1- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

2- Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.

* Necessary time

20 minutes

* Number of persons

10 servings

* Variants and other comentaries

Really easy to do, one way to eat in busy days and very healthy.

Recipe: Irish Scones

* Ingredients

- 1 cup white flour

- 1/2 teaspoon baking powder

- 1/4 pound butter, softened

- 2 ounces sugar

- 1 egg, slightly beaten

- 2 ounces milk

* Way to do it
1- Mix flour and baking powder.

2- Add butter, blending until mixture is butter-colored.

3- Add sugar and continue to mix well. Add half the beaten egg and all the milk.

4- Add raisins or some nuts, if desired, mixing well to make a sticky dough.

5- Turn dough onto floured board and knead at least 5 minutes or longer.

6- Cut dough into rounds and place on greased baking sheet or hot frying pan.

7- Brush tops of scones with remainder of beaten egg.

8- Place walnut halves on top, if desired.

9- Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot.

10- Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.

* Necessary time
35 minutes

* Number of persons

Makes 6 scones.

* Variants and other comentaries

Sultanas (white raisins) optionalWalnut halves (optional)

Recipe: Clams with Champaign

* Ingredients
- 1 kg of clams

- 1 onion

- 2 bobbies cayenas

- 2 garlic cloves

- 1 sprig of parsley

- 1 corners of wine-cellar(champaign)

- 1 pinch of salt

* Way to do it
1- To put the clams in cold water with salt during 1hour. In this time the clams expel the sands and clean themselves.

2- Sting the onion in little pieces and fry them with little oil in a frying pan.

3- To crush the garlic, the bobbies and the parsley and add to frying pan.

4- Add the champaign, sal and the clams when the oil is very hot.

5- Wait while open the clams being careful to lost the water clams. If the clams are too time on hot it can dry and lost the great taste.

* Necessary time
15 minutes

* Number of persons
4 servings

* Variants and other comentaries
Here you are a tipical France recipe for special meeting with your family, friends...
Landscape to north of france have the better conditions for do Champaign, there we can find delicious and prestigious champaign.

Recipe, Cocktail of Sangria of Cider

* Ingredients

- 1 bottle of natural cider whithout "escanciar".

-20 cl of lemon refresh.

-20cl of orange refresh.

-A cup of ron or brandy.

-100gr. of sugar.

-Ice cubes.

- Piece of orange and lemon fruit.

* Way to do it

1- Sting the Pieces of fruit and througt them into a container.

2- Add the orange and lemon refresh .

3- Add the natural cider and then add carefuly the sugar.

4- Stir all with wooden spoon and add the ice cubes before server.

* Necessary time

5 minutes.

* Number of persons

4 persons

* Variants and other comentaries

This is my friend´s recipe who is from Asturias, Spain. This is the place where there are the best natural cider. All people who visit Spain have to Know this place.

In Asturias there are many restaurants where serving this easy and fantastic recipe.

If you have guest at home don´t worry and you can server this easy and delicious cocktail for drinks.

Recipe Naxos.

* Ingredients
- 2 tablespoon butter

- 2 tablespoon flour.

- 1cc milk.

- 8 slices cheddar cheese.

- 1/2 tablespoon salt.

- Chips.

* Necessary time
15 minutes

* Number of persons
4 persons

* Video

Recipe pancakes. Quesadillas.

* Ingredients
- 8 pancake of flour of wheat.

- 200 g of cheese Cheddar.

- 1 onion.

- oils .

- 1/2 share of refried beans.

- 1 sprig of coriander .

- 1 share of Mexican sauce of tomato.

* Way to do it
1- Sting very slim the onion, the coriander and grate cheese.

2- Heat refried beans.

3- Then heat pancakes in the frying pan with just a little oil until it soften.

4- Inmediately take out pancakes spread over the pancakes refried beans, grate cheese, onion and corinder.

5- Add tomatoes sauce to it and then coil all.

6- Make the same way to all pancakes.

7- Before serve heat pancakes in a frying pan or oven for melt cheese.

* Necessary time
15 minutes

* Number of persons
4 servings

* Variants and other comentaries
You shall use green sauce or other kind of sauce instead tomate sauce.
Also you shall change refried beans for vegetable, spinach, mushrooms...

Recipe: Aubergines with meat, Mosacaa.

* Ingredients
- 1 kg of black aubergines.

- 1/4 kg of minced meat prepared with cut onion into pieces
"Assag"

- 1 1/2 of sauce / or crushed tomato.

- Salt.

- Pepper.

- Oil to fry.

- Pine kernels(Pinions) (according to taste)

* Way to do it
1- To peel the aubergines, to cut them in tracks and add salt them.

2- To fry them in abundant oil.

3- Extract them on a newspaper to absorb the exceeds oil.

4- Then put the aubergines in a container, put the meat on top and to cover with sauce tomatoes and opcional bechamel sauce.

5- Bake to everage temperature.

* Necessary time
45 minutes

* Number of persons
4 servings

* Variants and other comentaries
You may add cheese between aubergines and meat. It´s really delicious with cheese also on the top.

Recipe: Fiirni

* Ingredients
- ½ pint of milk (1 whole glass)

- 50-100g of rice flour

- 1 tablespoon of vanilla

- Cinnamon (To garnish)


* Way to do it
1- First pour ½ pint of cold milk into a saucepan

2- Then pour two whole cups of rice flour in and stir until it is dissolved

3- When the mixture looks fully dissolved, turn the hob on

4- Stir regularly over a medium heat until the fiirni starts to thicken

5- Then add 1 tablespoon of vanilla sugar and keep on stirring!

6- Once thickened, serve up into individual serving bowls and allow to cool for an hour

7- Garnish the fiirni with cinnamon

* Necessary time
20 minutes

* Number of persons
6 persons

* Variants and other comentaries
Fiirni is light rice pudding from Iran, perfect for any season, but especially nice during the winter months! It is great with tea or on its own!

Recipe: Pajeon

* Ingredients
- 100g of small green onions (or chives)

- 50g scallions (or spring onions)

- 1/3 cup clams

- 1/2 cup oysters

- 1/2 cup of mussels

- 4 tablespoons vegetable oil

- shrimps

Ingredients for the butter
- 1 ½ cups flour

- ½ cup rice flour (optional)

- 1 egg

- 2 cups water

Ingredients for the dipping sauce
- 4 tablespoons soy sauce

- 2 tablespoons vinegar

- 2 teaspoons red pepper powder

- 1 tablespoon of finely chopped spring onion

- ½ tablespoon of minced garlic

- 2 teaspoons sesame seeds

- 2 teaspoons sesame oil

- 1 teaspoon sugar


* Way to do it
1- Trim the small green onions and scallions and cut them into 4-inch lengths.

2- Wash oysters, clams, and mussels in brine (5 cups of water and 1 teaspoon of salt) and drain.

3-Slice oysters, clams and mussels.

4-To make the batter, beat all the ingredients together with a whisk into a light batter. Mix half the chopped seafood into the batter.

5-Heat some oil in a frying pan over a low heat and arrange the green onions and scallions in a neat row in the pan. Ladle a scoop of the batter onto them.

6-Allow the pancake to cook slightly, then sprinkle the seafood and spread a little bit more of the batter mixture on the top.

7-Turn the pancake and fry until each side becomes golden brown.

8-Serve the pan-fried green onion and seafood pancake with a sauce made by mixing all the sauce ingredients together.

* Necessary time
30 minutes

* Number of persons
2-4 persons

* Variants and other comentaries
Pajeon is a very popular Korean cuisine, especially, in rainy day, with the Korean rice wine. Pajeon means a pancake with small green spring onions. You can add some you like in it. Personally, I prefer the Pajeon with seafood and most people like it. It’s so delicious. I’m 100% sure that you will love it.

Recipe: Tiramisu

* Ingredients

- 3 eggs

- 3 tablespoons of sugar

- 300g Mascarpone cheese

- 200g Savoiardi biscuits (or sponge cake pieces)

- 3 cups of coffee

- Cocoa powder

* Way to do it

1- Separate the egg whites from the yolks.

2- Whip up the egg whites with ½ a tablespoon of sugar. The egg whites should form soft peaks.

3- Separately whip up the yolks with the remaining sugar for about 3 minutes.

4- Put the cheese into the whipped yolks.

5- Add the egg whites and mix carefully with a palette knife.

6- Soak the biscuits (or sponge) in the coffee.

7- Put a layer of them into a dish or mould and pour half the cheese cream over it.

8- Cover with another layer of biscuits or sponge and finish the cake with another layer of cream.

9- Sprinkle cocoa powder on the cake’s surface and put it into the fridge for at least 2 hours before serving.

* Necessary time

30 minutes

* Number of persons

6 persons

* Variants and other comentaries

This is a delicious tipical Italian cake. It´s always sucessfull for dessert.

*Video

Recipe: Paella

* Ingredients

- 100g rice for each person

- 1.75 litres water

- 100 ml of olive oil

- ½ chicken cut up into little chunks

- ½ rabbit cut up into little chunks

- 1 tin chopped tomatoes. Approximately 500g

- A red bell pepper, sliced

- A head of garlic

- Salt

- 1 teaspoon of yellow food colouring or saffron

* Way to do it

1- Cut the red bell pepper into strips. Roast them using a pan; set aside.

2- Fry the head of garlic; set aside.

3- Heat the olive oil in a pan over a medium-high heat until it begins to smoke. Place the chicken and rabbit pieces into the oil and fry lightly until golden brown on both sides (this takes about 5 minutes); set aside.

4- Fry the chopped tomatoes, adding some salt. Cook for 5 minutes; set aside.

5- Boil the water in a saucepan. Stir in the meat and the fried tomatoes. Let the mixture simmer for 15 minutes until it’s well combined and the meat is well done.

6- Heat a little olive oil in a very large pan with two handles or paella pan over medium-high heat until it begins to smoke.

7- Add all the rice in one go, stirring to make sure it doesn’t stick.

8- Immediately mix in the meat and tomato mixture. Stir it again.

9- Add yellow food colouring or saffron. Taste the mixture. If you like, add a pinch of salt.
Stir the mixture again to make sure it doesn’t stick.

10- Spread the rice around the paella pan, (make sure the pieces of meat are well spaced. Remember that the bigger a paella pan is, the better, since a good paella mustn't be thick.)
Let the paella cook on a medium heat for 5 minutes.

11- Put the fried head of garlic in the middle of the paella, but if you don’t like the garlic taste, you can omit this step.

12- Decoratively place the strips of pepper on top of the paella (drawing a daisy shape is the most common way)

13- Continue cooking for 15 minutes over medium heat until the rice is done and the water has evaporated. Be careful! Make sure that the rice isn’t overcooked. Rice, in any good paella, has to be a bit hard, or chewy, but never tender. So, you’ll have to control the water level and the tenderness of the rice. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and the unwanted liquid will evaporate.

14- Turn off the heat. Cover the paella, and let it settle for 5 minutes.Garnish with lemon wedges to serve.

* Necessary time

0ne and half hour

* Number of persons

6 persons

* Variants and other comentaries

Here are the instructions on how to make a traditional Valencian paella. This is my mother’s recipe, and I’ve chosen a typical paella made of meat, because it’s my favourite. However, instead of meat you can choose to cook a paella made of fish, seafood or a mix of meat and seafood.

Recipe: Chicken Chimichangas with Green Sauce

* Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup

- 2 (4 ounce) cans diced green chiles

- 5 pitted green olives

- 1 jalapeno pepper, seeded and chopped

- 2 tablespoons fresh lime juice

- 1 (8 ounce) package cream cheese

- 1 (8 ounce) package shredded Monterey Jack cheese

- 1/2 (1 ounce) package taco seasoning

- 1 pound shredded cooked chicken meat

- 8 (10 inch) flour tortillas

- 1/2 cup vegetable oil

- 1 (8 ounce) package shredded sharp Cheddar cheese

- 1 cup chopped green onion

- 1 (8 ounce) container sour cream

* Way to do it
1- Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

2- In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.

3- Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.

4- To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

* Necessary time
40 minutes

* Number of persons
8 servings

* Variants and other comentaries
"These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!"

Recipe: Spicy Macaroni and Cheese with Chorizo Sausage

* Ingredients
1 pound penne pasta

3 cups cherry tomatoes

2 teaspoons olive oil, plus drizzling

Salt and pepper

1 package chorizo, casings removed and finely chopped

6 tablespoons butter

1/2 cup all-purpose flour

4 cups milk, warm

1 teaspoon dry mustard

1 tablespoon hot sauce

1 tablespoon Worcestershire sauce

2 cups shredded Monterey pepper jack

1 cup sharp white Cheddar

1 (2.7-ounce) can fried onions

* Way to do it
1 - Heat oven to 350 degrees F.

2 - Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.

3 - Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.

4 - Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.

5 - Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.

6 - Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

* Necessary time
55 minutes

* Number of persons
6 to 8 servings

* Variants and other comentaries

Recipe: Potatoes with curry

* Ingredients
-225 gr. of bare and sliced potatoes in buckets

-15 gr. of fine fresh ginger

-1 divided green pepper

-1 fine perforated onion

-½ turmeric teaspoon

-½ teaspoon of pimentón

-50 gr. of granulated coco

-1 nosey spoonful of oil

-1 teaspoon of mustard seeds

-4 leaves of curry, salt

* Way to do it
1. It covers the potato with water and go to boil along with ginger, the green pepper, the onion, turmeric and pimentón, during 15 minutes, until tender but it is not softened.

2. Meanwhile, it passes the Coco through a mixer and add grazes obtained to the cooked potato.

3. It warms up the oil in a frying pan and add the mustard seeds and the leaves of curry. It leaves seeds boil to high fire during moments until they are toasts; then past them to the mixture of the potato.

4. It lets rest the mixture with the container partially covered, during 5-10 minutes; then add salt to the pleasure

* Necessary time
25 minutes

* Number of persons
4 person

* Variants and other comentaries
Curry is the used specie in Indian, especially in the zone of Madras, from where best curry comes. One is a dust of variable composition and is formed mainly by different spices and dry grass: coriander, cinnamon, ginger, pepper of cayena, nail, nut nutmeg and turmeric.
In India each cook prepares his own curry, according to the region and according to what he is going away to cook.

Recipe: Noodles with chicken

* Ingredients

-1 pound Chinese egg noodles

-6 dried black Chinese mushrooms and prawns

-1/2 pound ground chicken

-1 carrot, half onion, 1 green pepper, Outbreaks of soybean

-1 dipper of sauce of soybean

-1 dipper of broth of chicken

* Way to do it
1. To cook the noodles, to take the water from them and dry.

2. To fry the chicken, the mushrooms and the Chinese vegetable on
the frying pan.

3. To add two teaspoonfuls of sauce of oysters, salt, sugar and a dipper of broth of chicken.

4. To add a bit of starch of potato to fatten the sauce and to throw(add) little oil of sésamo.

5.To add the noodles to the frying pan.

* Necessary time

15 minutes

* Number of persons

4 persons

* Variants and other commentaries

Success by everybody and easy to cook .It´s a typical chinese food very far to prepare.

According to tradiccion Chinese noddles is a food that brings luck to eat it during the celebration of new year Chinese (26 of january).If the noodles are long more long will be the life.

Architecture in the kitchen

A fantastic form to release your imagination with the cuisinen. Here you are some ideas for do recipes really interesting. All you need is time, good knifes and want to do it ...You´ll have surprising results. Good lucky!!

To learn about the worl with the cuisine

The variety that provides the world of the cuisine to us is really interesting. It´s a question of an area submitted to transformations and variations in the measure that we decided to investigate with the ingredients, the methods... The result can be excepcional. To know the culinary customs of every cultures help us to know and estimate the different cultural habits.

This one, is one of the aims of this page: To spread across Internet the recipes, guidelines, advices and curiosities of the cultural variants. The way: Internet, because is the way of excellent communication. The message: In English, for being the internacional language and for help me to learn and improve it. For this reason is posible that i commited mistakes and i apologize for it. The messenger: An students of arquitecture and arts who find a common link between cuisine, design, experimentation and generation.