Click on the names below to read recipes from the 2011 BFTF International Dinner.

There are versions of the local traditional ftira. One is prepared with fresh local sheep cheese and potatoes, while the other is prepared with potatoes, anchovy fillets, capers, potatoes, olives and tomatoes. There might be various versions according to taste. 

Cheese version:

Ingredients
For the base
Bread or pizza dough

For the filling
Thinly sliced potatoes
Fresh cheese
Some grated cheese according to taste
egg
Pepper and salt
Preparation
Turn dough on a table top. Roll out into a round. Place sliced potatoes around in a circle on the base, leaving an empty border. Place the egg, cheese and pepper (according to taste) mixture on top. Turn up border to cover the cheese leaving an open space in the middle. Bake in a hot oven for around 30 minutes.

Anchovy Version
For the base
Bread or pizza dough

For the filling
Thinly sliced potatoes
Some chopped anchovy fillets
Chopped black olives
Tomatoes – skinned, deseeded and chopped
Chopped garlic, capers, pepper, basil and oil

Preparation
Turn dough on table top. Roll out into a round. Place sliced potatoes around leaving a very small border. Put the chopped garlic, anchovies, black olives, capers and tomatoes on top. Drizzle some oil and season to taste. Turn up dough to make a small border over potatoes. Bake in a hot oven for around 30 minutes.

1-1½ kg potatoes, 2-3 eggs, salt, pepper, some nutmeg if you like, 2 onions, parsley, 1-2 tablespoonfuls of meal, shortening or oil of olives.
Wash and peel potatoes, then rasp them. Remove water. Add eggs, peeled onions, parsley, salt, pepper and meal to the potato mass. Then you put this mixture spoon by spoon in the hot shortening in the pan and fry them 2-3 minutes on each side. Serve them hot.

Ingredients:
10 Boneless Chicken Breasts
6 cups (48 oz) Mango Peach Salsa – this can be bought at Costco in 48 oz containers
2 teaspoons honey barbeque

Directions:
1. Take the Mango Peach Salsa and dump it in to a large bowl and stir in the barbeque.
2. Cut the lingering fat off of the Boneless Chicken Breasts and poke small slits in each breast on both sides.
3. Place each chicken breast into a large bowl and cover with Mango Peach Salsa
4. Allow this to sit for one to two days and marinate in the Mango Peach Salsa
5. Pre heat oven at 350° F
6. Place chicken close together, but not covering on a flat oven pan.
7. Cook for about an hour or until the chicken is done.

Suggestion:
Serve with steamed Cauliflower and a Velveeta cheese sauce that can be made by adding a little milk to melted Velveeta Cheese.

Ingredients
Mildly salted water
Wheat dough
Oil
Honey

Directions
1. In tepid, mildly salted water boil Wheat dough, so that it is a little more compact than a mash.
2. Put a little dough into well heated oil in a frying pan, so that it floats in grease.
3. The dough should not rise.
4. When the priganica is red on both sides, take it out of the pan and serve with honey.

Ingredients

1 carrot
1 red bell pepper
75 g broccoli
1 onion
2 pieces of garlic
2 stalks parsley
2 stalks chives
250 g cabbage
olive oil
100 g makarna (small round pasta)
2 packs of vegetable broth (if one pack contains the same amount as in Denmark)
100 g peas
200 g mushrooms
150 g of corn
salt
oregano
ginger
thyme
1 package cream cheese
pepper
lemon juice

Directions
1. Cut carrot, bell pepper and broccoli into small pieces.
2. Chop onions, garlic, parsley, chives and cabbage and fry in olive oil.
3. Boil Macarna in a saucepan.
4. Boil vegetable broth in approximately 2 liters of water. Add the fried vegetables.
5. Add peas, mushrooms, corn, salt, oregano, grated ginger and thyme. Lower the heat.
6. Add makarna after about 10 minutes.
7. When vegetables and makarna are cooked (not over-boiled) add cream cheese, which is dissolved in water in a soup bowl. Flavor the soup with lemon juice, salt and pepper. It’s ready when the taste is rich and creamy.

As I was born and raised in the Pacific Northwest of the United States, I will be bringing smoked salmon to the International Dinner. Additional ingredients that might be served with this item might include pumpernickel bread, flavored crackers, bagel chips; truly, it is delicious with any bread item.

This is one of Portugal’s most famous dishes.

This recipe is made for 4 servings, but I believe it can be increased as needed.

Ingredients
1 1/2 pounds codfish
1 1/2 pounds potatoes
1 1/2 cups olive oil
2 each garlic cloves
8 large eggs
1 tomatoes
1 lettuce
1 black olives

Directions
Soak the cod fish at least overnight, longer if possible.

Carefully remove bones and pieces of skin.

Peel and cut the potatoes in long, thick match sticks.

Heat the olive oil in a large skillet, add the garlic cloves and fry till golden.

Discard the garlic.

Stir-fry the flaked cod.

Add the potato sticks, previously lightly fried in another skillet.

Season with salt and pepper.

Let cook for a while over a low fire and meanwhile beat the eggs in a bowl.

Scramble over the cod and potatoes and let cook till everything is set together, Sprinkle with the chopped parsley, decorate with black olives, and serve surrounded by lettuce leaves and tomato slices.

INGREDIENTS:
Tomatoes
Peppers
Onion
Tuna
Olives
(Cheese)
Salt
Olive oil

ELABORATION:
Wash all the vegetables and cut all of them in small pieces. It is better that tomatoes are cut in bigger pieces than onion and peppers.
After that, put it in a bowl. Then add some tuna and olives to the bowl.

Add some salt and olive oil since it covers the bottom of the bowl. Finally, mix everything.

(It can be eaten with some brad, and cheese can be added)

That’s it! You already have the easy-to-make and most traditional majorcan summer dish!

Ingredients:
A clove of garlic
Two green peppers
Five Tomatoes
Crumb
Olive oil
Vinegar
Salt
A hard-boiled egg

Cooking:
Using a mortar and a pestle, crush the glove of garlic, 1/2 green pepper, and 2 or 3 peeled tomatoes (they should be ripen), the yolk and crumb, we mix all the ingredients, and we add olive oil progressively. Try to get a similar texture to mayo.
When we get enough sauce, we add the remaining tomatoes and peppers (both of them cut into pieces). Add some drops of vinegar, and the hard-boiled egg.

Ingredients for 4 people:

Spaghetti: 400 gr.
Eggs: 3
Olive Oil: 4 spoons
Salt
Pepper
Bacon: 100 gr

Cook the Spaghetti in salt water for about 7 minutes. In another pan, cook the Bacon in Olive Oil. When Spaghetti are ready, dry them and then put them in the Frying pan with bacon and add 4 Scrambled Eggs. Add a bit of Salt, Pepper and Parmiggiano.
This dish is to be served really hot.

As you can see, it’s very easy to cook, in a very short time. I do that all the times, and it will be my pleasure to cook it for everyone

Original Recipe Yield 6 servings

Ingredients

4 tablespoons olive oil, divided
1 onion, minced
6 potatoes, peeled and thinly sliced (about 500 g)
2 l cold water
170 g linguica sausage, thinly sliced
2 1/2 teaspoons salt
455 g kale, rinsed and julienned
4 tablespoons olive oil, divided
1 onion, minced
6 potatoes, peeled and thinly sliced (about 1 pound)
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 1/2 teaspoons salt
1 pound kale, rinsed and julienned

Directions

1. In a large saucepan over medium heat, cook onion in 3 tablespoons olive oil for 3 minutes.
2. Stir in potatoes and cook, stirring constantly, 3 minutes more.
3. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
4. Mash potatoes or puree the potato mixture with a blender or food processor. Stir kale into soup and simmer, 5 minutes, until kale is tender and jade green.
5. Just before serving, stir the linguica sausage and salt into the soup and return to medium heat. Cover and simmer 5 minutes. Stir in the remaining tablespoon of olive oil and serve at once.

Raised pancakes with Norwegian goat cheese
INGREDIENTS:
Makes about eight servings
175 g (6 ounces, 3/4 cup) butter
2 1/4 dl (1 cup) sugar
4 eggs
1 liter (quart) buttermilk
600 g (1 1 1/3 pounds, 10 dl, 4 1/4 cups) flour
pinch of baking powder
1 tsp. baking soda
2 tsp. hornsalt (or 2 tablespoons baking powder)
1 tsp. vanilla sugar (1/2 tsp. extract)
Butter for frying
Brunost (which I will bring from Norway)
Directions:
Melt the butter, add sugar and beat in the eggs and milk. Combine the dry ingredients and add, mixing well. Refrigerate 30 minutes. Fry in a small amount of butter on a griddle. Serve with brunost.

his is a Nordic variation for pancakes. It is quick and easy to make and is a perfect mass dessert. It is traditionally served with strawberries and whipped cream or berry jam.

Ingredients:
10dl (4 cups) of Milk
4 Eggs
2 Tablespoon of Sugar
2 Teaspoon of Salt
About 4dl (1 and 3/4 cups) of Wheat flour

+ Butter or margarine to grease the baking tray
+ Berries, whipped cream, strawberries…

Preparation:
1. Whip the milk, eggs, sugar, salt and wheat flour in a bowl into a near-liquid-mixture. Let the dough rest for ½h.
2. Grease the baking tray and pour the dough on it.
3. Put the baking tray in the pre-heated oven and let it cook at 225°C (437°F) for about 30 minutes.
4. Cut it in pieces and serve with strawberries and whipped cream
Note: Instead of greasing the baking tray, you can also just pour the dough on parchement paper.

Bratkartoffeln mit Speck und Buletten an Sahnesauce und Apfelmus
Recipe for 5 persons (Rezept für 4 Personen)

1.
1,5 kg potatoes (Kartoffeln)
200 g gammon (geräucherter Schinken)

2.
200 ml cream (Sahne)
100 ml milk (Milch)
200 g Sour cream (Schmand)

3.
800 g hamburger meat (Hackfleisch)
Oil (Öl), Pepper (Pfeffer), salt (Salz), paprika
200 g Breadcrumbs
2 eggs

1 l Apple purée

1. Cook the potatoes for 30 minutes in salted water (Before cooking, hull the potatoes). Then cut them into round slices and put them into a heated pan with oil to roast the potatoes. Give the gammon into the pan. The fried potatoes are ready when they’re gold-brown.

2. Mix cream, milk and sour cream and heat it. Let it cook (condition: when you see bubbles) for 1-2 minutes then give a mixture of cold water and flour to the sauce to get it creamier. Give spices (pepper, salt, paprika) to the sauce.

3. Mix the meat with the eggs, breadcrumbs, pepper, salt and paprika. Form it to meatballs and roast it in a heated pan with oil.

Fried potatoes are eaten with the sauce, the meatballs and with apple purée.

Approximate number of servings: 10

Kitchen tools necessary: a kitchen knife (preferably a bread knife, but any knife would do), a bread cutting board, a garlic crusher, a grater (optional), a boiling pot, a frying pan, two big bowls, a big spoon.

Ingredients: white beans (300-500 g), a half loaf of rye bread, oil (preferably olive oil), a head of garlic, at least 150 g of cheese (preferably grated), some salt, mayonnaise (tastes best with Hellmann’s Light). Access to water is also necessary.

Steps to follow while making the recipe:
1. Start boiling the white beans in a pot. While the beans are boiling, continue with the other steps.
2. Peal the garlic.
3. Slice the rye bread into small cubes.
4. Pour olive oil into the frying pan and begin cooking the bread cubes on it. Once the cubes begin to change color, they’re done cooking and need to be put into the first big bowl. Repeat this step until all of the bread cubes are cooked (they need to be placed in the same bowl afterwards).
5. Wait until the white beans finish boiling. Taste them – if they’re soft, they’re done.
5.5. If you have spare time because the beans aren’t done boiling, now would be the time to grate the cheese if it wasn’t grated to begin with.
6. Pour part of the bread from the previous bowl into the second bowl (about 1/3 of it).
7. Then pour in some salt into this same bowl (the amount varies depending on one’s taste).
8. Put ~1/3 of the boiled beans into this second bowl.
9. Use the garlic crusher on some of the garlic to place it into the second bowl (the amount varies depending on one’s taste).
10. Put some grated cheese into the 2nd bowl (the amount varies depending on one’s taste).
11. Mix the content of the bowl up a bit with a spoon.
12. Repeat steps 6-10 two more times.
13. The dish is now ready to be served, but upon serving it needs to be mixed up with some mayonnaise.

Serves 5
2 packs of ground turkey or 1 pack of ground beef
1 box of Velvetta Cheese (16 oz.)
2 cans of Rotel (diced tomatoes/chili peppers)
1 Bag of Tortilla Chips (your favorite chip)

Zlevka is a sort of a cake. It originates from rural areas in northwestern Croatia. In the past people had to use everything they had and did not throw so many things away as they do know, including food. They ate meat once or maybe twice a week and cakes with cream or walnuts were made only on Sundays or on special occasions. People used to make Zlevka for breakfast so that the children had something warm and solid to eat, which could keep them full until lunch. The ingredients of this cake are not something special, they are things that could be found in households and were not too expensive.

Ingredients:
0.5 l milk
0.1 l oil
1 egg
4 tablespoons of sugar
a pinch of salt
0.2 kg cow’s milk cheese
4 tablespoons of corn flour
a piece of margarine
sour cream

Mix together 3 tablespoons of corn flour, milk, oil, 1 egg, salt and cow’s milk cheese. Take a piece of margarine, smear it on a baking tin and strew one tablespoon of corn flour over it. Then pour the mixture into the tin. Pour the sour cream over it and put it in the oven. Bake it for 30min at 170 degrees.

Ingredients (serves
1 (15-ounce) package refrigerated piecrusts
3 large eggs
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Directions
Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Stir together eggs and next 5 ingredients; stir in pecans.
Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

Ingredients:
3 red bell peppers
- 2 green or yellow bell peppers
- 1 cup ground veal
- 3 green onions, chopped
- 1 clove garlic, minced
- 170g. cream cheese
- 1 egg
- 3 Tbsp. half-and-half (cream)
- 1 tsp. cumin
- Dash salt and Pepper
- Water

How to prepare:
1. Slice the tops off the peppers. Pull out the seeds and the cores. Dice 1 red pepper. Set aside. Save the tops.

2. Combine the diced red pepper and ground veal or chicken in a mixing bowl. Add the green onions and garlic. Stir in soft cream cheese and blend with a wooden spoon.

3. Stir in the egg and half-and-half, then add the grated cheese. Season with cumin and salt and pepper.

4. Preheat oven to 180°C.

5. Place the pepper shells in a baking dish that will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour 3 tablespoons of water around the peppers.

6. Bake at 180°C until the filling is puffed and the peppers are soft, about 40 minutes.

It is a very special Hungarian food, it is a hungaricum. Anywhere in the world, if you say the word: goulash, people think of another word: Hungarian.

Hungarian goulash is neither a soup nor a stew, it is somewhere in between. Though in Hungary is considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.

Authentic goulash is a beef dish cooked with onions, Hungarian red paprika powder, tomatoes and some green pepper. Potato and noodles (galuska in Hungarian) are also added according to some recipes. The other definition of goulash says that it is occasionally used to mean any mixture of diverse things.

My hometown, Szolnok hosts the famous ‘Goulash-Festival’ once a year.. The aim of this gastronomy event is to preserve the tradition and culture of the goulash, so this dish is especially close to my heart.

Ingredients

For traditional goulash: 300g (10 1/2 oz) shank of beef

For traditional goulash: 500g (1 lb, 1 1/2 oz) peeled potatoes

For vegetarian golulas: 1 kg (3 oz) peeled potatoes (instead of meat)

30g (1 oz) lard (or other cooking fat, or vegetable oil)

1 large onion, finely chopped

1/2 tsp powdered sweet paprika (I’ll bring it to the US, because it can be purchased just in Hungary)

Salt to taste

1/2 tsp caraway seeds

3 or 4 black peppercorns

1 med. carrot, cut into quarters

1 med. parsnip, cut into quarters

1 or 2 whole sweet paprika

1 bay leaf

1 cloves garlic, crushed

Procedure

Cube the meat (only for traditional goulash) and potatoes into 2cm (3/4 inch) pieces.

Stew the onion in lard over low heat until golden yellow (not brown).

Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.

Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)

Return to low heat and simmer.

After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.

When the meat is nearly tender (around another 30 minutes), add the potatoes.

When every ingredient is tender, you’re ready! You can serve the Hungarian goulash soup immediately, or reheat later.

Ingredients (serves 4):

4 large potatoes
2 eggs, beaten
2 onions
1 teaspoon salt
black pepper to taste
2 tablespoons all-purpose flour
vegetable oil for frying

Directions:

1. Finely grate potatoes into a large bowl. It is preferable to drain off any excess liquid.
2. Grate onions in the bowl.
3. Mix in eggs, salt and black pepper to taste. Add enough flour to make the mixture quite thick and mix everything.
4. Take the frying-pan, heat vegetable oil and put the mixture on the frying-pan by dropping 2 large tablespoons for each pancake. Fry both sides until golden brown.
5. Serve with sour cream.

Ingredients:

1/2 cup soy sauce
1 Asian Pear/Korean Pear, grated with juices
2 tbsp finely chopped garlic
1/2 small white onion, grated or sliced
1 tbsp grated fresh ginger
2 tbsp light brown sugar
1 tbsp honey OR 1 cup brown sugar
1/4 cup Mirin (rice wine)
2 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
4 tbsp minced garlic
1/4 tsp ground black pepper
2 green onions, thinly sliced
1 (20 ounce) bottle lemon-lime soda (Sprite/7-Up)
4 lbs Korean style beef short ribs

Directions:

1. Whisk together all the marinade ingredients in a large baking dish
2. Add the ribs and turn to coat
3. Cover and refrigerate for at least 2.5 hrs
4. Heat grill to high
5. Grill short-ribs until slightly charred/tender (cook to desired degree of doneness)
6. Serve and Enjoy! (6 servings)

It’s an old dessert made of dried out bread leftovers. A lot of kids hate it, but many of them grow up to love it. I know I did.

Ingredients (3-4 servings)
150g rye bread – it should be dried a bit, so it’s crisp
3-4dl water
4 tbsp sugar
1tbsp semolina
Optional: raisins, dried fruits, nuts, seeds, cinnamon

1. Soak the bread in some water for a bit – that shortens the cooking time, but it isn’t necessary.
2. Put the bread and water on a hot cooking stove, add the sugar and the semolina (+raisins and nuts if you like) and mix well. Let it boil for about 10 minutes until it’s an even mix.
3. Serve hot or cold, with milk or whipped cream.

Ingredients
For Dough: 3 cups of flour, 1 egg, salt, 1/3 cup of water
For Ingredients: 250 g of ground beef, 1 onion, 4-5 sprigs of parsley, salt, black pepper
For Upper Part: 1/2 kg of yogurt, 2 cloves of garlic, 5 tablespoons of oil, 1 tablespoon of tomato paste, 1 teaspoon of dried red pepper

Directions
Sieve flour in a pot. Put one egg, salt and 1/3 cup of water in the middle and knead mixture into dough. Cover and let rest.
Mix ground beef, onion, parsley leaves, salt and black pepper and knead.
Divide the dough into two parts and spread out until it is 1-2 mm thick. Cut into 3 cm squares.
put the meat onto the dough pieces and cover by sticking the edges of the dough together.
Boil 8 cups of water in a pot. Add in 2 teaspoons of salt and the stuffed dough.
Boil the dough for 7-8 minutes and remove to a container.
Cook oil tomato paste and red pepper together until the oil gets a red-dark orange colour.
Serve onto plates, pour yogurt and garlic mixture over and lastly pour the oil-tomato paste-red pepper sauce on the top

Note: If you dont want to struggle with the dough and meat, you can find prepared stuffed dough in some markets .

The recipe is for 4 people but can be expanded.

Preparation time: 30 minutes
Ingredients:
1.5 kg fresh shrimp
100 ml olive oil
150 g tomato
2 garlic
1 parsley
20 g bread crumbs
1 spoon Vegeta
400 ml white wine
pepper

Directions:
1. Wash shrimp. Briefly put the tomato into boiling water, peel it and cut it into cubes.
2. In heated oil, lightly fry the bread crumbs. Add chopped garlic and parsley, tomatoes and Vegeta and then boil all together shortly.
3. Season with pepper, add wine, stir well, add shrimp and cook covered for 15 minutes on medium heat.

Serving: It can be served with polenta or corn bread.

Tip: In the same way, you can prepare shells.

Ingredients
18 chicken leg-and-thigh pairs (Serves 36)
6 finely chopped cloves of garlic
Lime juice
Jerk Marinade:
2 tsp. pimento seeds
1/2 tsp. grated nutmeg

Procedure:
1. Separate legs and thighs. Rinse chicken in limewater; drain and season with garlic.
2. Blend marinade ingredients together with blender or food processor. (To grind pimento seeds, heat in a frying pan in a tablespoon of oil until crisp; then blend.)
3. Pour mixture onto seasoned chicken
4. Light barbecue grill. Once it is hot, place chicken onto grill and keep turning to prevent the meat from getting too dark. Allow to cook slowly.
5. Chop chicken into small pieces to serve. Chicken can also be served with additional jerk sauce
6. 1 tsp. salt
1 tsp. sugar
2 tsp. thyme
1 tsp. black pepper
1 1/2 cups scallion
2 onions
2 scotch bonnet peppers
2 tbs. cooking oil

Ingredients
5 eggs
2 tablespoons white sugar
1 teaspoon salt
6 cups all-purpose flour
6 cups milk
2 tablespoon vegetable oil
2 tablespoon butter
honey

Directions
1. In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
2. Heat a griddle over medium heat. Lightly oil the pan. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
3. Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. You may eat blini with different fillings for example honey! Mmm Mmm!

The Belokranjska poga?a is a puff pastry cake very popular in the southern parts of my country. It originates from Bela Krajina, the southeasternmost region.

INGREDIENTS:
750 g flour
300 ml water
Oil
40 g yeast
Fine salt
Coarse sea salt
Cumin
An egg
Some cubed bacon or cheese

Mix the bread, water, oil, yeast and fine salt into a dough. Cover it and leave it to rest for about 30 minutes. Then roll out the dough 2 cm thick. Brush it with eggwash and score portions with a knife. Sprinkle it with coarse sea salt, cumin and cheese and/or bacon bits. Bake it in a preheated oven (200°C) for five minutes, then lower the temperature to 180°C and leave the pastry to bake until it gets golden brown (approx. 30 minutes).

Ingredients (Makes about 2 dozen, 4 inch churros)
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
OR if you can find this churro flour mix, it would be much easier for me because this the only way I have ever prepared churros.

Ingredients
2 cups butter, softened
1 cup confectioners’ sugar
4 cups all-purpose flour
4 cups chopped walnuts
1 teaspoon vanilla extract