What are some easy recipes worldwide

Hanisauland: Lexicon @todo: from Preprocess

Delicious! You can find recipes for pasta from Italy and Malta, Belgian waffles, salads from Greece and many other taste experiences here. You can all download and cook the recipes. So, print it out, buy the ingredients, turn on the stove and feast ... Bon appetit!

Angola is a country in southwest Africa. The people there eat a lot of fish, seafood, poultry, tropical fruits and cassava. Where the climate in Angola is tropical, there are also many coconut palms. And coconuts are the basic ingredient in Cocada Amarela, yellow coconut pudding, a popular, very sweet Angolan dessert. Let's go to the kitchen!

  • 1 cup of sugar
  • 3 cups of water
  • 2 whole cloves
  • 2 cups desiccated coconut
  • 6 egg yolks
  • cinnamon
How to do it

First you put the sugar, the water and the cloves in a saucepan and bring the liquid to a boil. You have to stir well the whole time so that nothing burns. As soon as the mixture boils (you can tell by the fact that the mixture starts to bubble), you can stop stirring, but leave the pot on the stove for about 30 seconds - as the mixture has to get a little hotter. Then remove the pot from the plate. Now you have to take the two cloves out of the pot with a spoon and gradually stir in the desiccated coconut. When you've done that, put the pot back on the stove and let the coconut mixture simmer on the lowest setting for about 10 minutes. In between you always have to stir. When the desiccated coconut has dissolved, you can remove the pot from the hot stove and let it stand for the time being.

For the Cocada Amarela you only need the egg yolk, so now it's time for the egg race. So take two bowls, place them next to each other and crack the first egg on the side of a bowl. Pull the two halves of the egg apart and let the egg whites run into one of the two bowls. You have to try to keep the yolks in the eggshell. Egg racing is quite difficult the first time - it's best to get someone who's already done it to show you. When you have separated all six eggs - that is, the egg whites are in one shell and the yolks in the other - you take the egg yolk mixture and gradually stir it into the sugar-coconut syrup in the saucepan. You put the pot back on the warm stove and let the whole mixture simmer for another 10 minutes on the lowest setting. You have to stir well the whole time so that nothing burns. A yellow thick pudding is now created. You can fill this pudding into small bowls and sprinkle with cinnamon powder - Hmmmm, it smells so good and it's super delicious! Enojy your meal.
Download recipe from Angola as PDF file

Liège waffles are a specialty in Belgium - not only children love to eat them there!

  • 750 g flour
  • 270 ml of lukewarm milk
  • 4 eggs
  • 1 pinch of salt
  • 1 packet of dry yeast
  • 1 packet of vanilla sugar
  • 400 g soft butter
  • 380 g sugar (preferably coarse granulated sugar)
How to do it

Take a large mixing bowl and mix together all of the ingredients except for the butter and the sugar.
Then cover the mixing bowl with a cloth, for example, and place it in a warm place for 15 minutes so that the yeast can work well (one also says: the yeast dough must "rise" - that means the amount of dough increases during this time!)
Then add the butter and sugar. Mix everything carefully.
Now the dough with the yeast has to rise for another 15 minutes.
Finished! You can now bake the waffles. This works particularly well with a Brussels waffle iron (these are the waffle irons with the large rectangles). A normal waffle iron with a heart shape is also possible! Depending on the waffle iron, the waffles take 2-3 minutes to finish. Good Appetite!
Download the recipe from Belgium as a PDF file

Have you ever had breakfast with a spotted rooster? You get it served in Costa Rica. However, there is no real rooster on the plate. Gallo pinto ("spotted rooster") is a breakfast dish and is eaten in this style throughout Central America and the Caribbean.

Ingredients for 4 servings
  • 2 cups of rice
  • 3 cups of red or black beans
  • 4 small onions
  • 2 peppers
  • salt
  • pepper
  • oil
  • Parsley or coriander for seasoning
How to do it

Gallo Pinto is eaten for breakfast, but you have to start your preparations the evening before.

Peel and chop two onions and fry them in a pan with a little oil. Then add the uncooked rice and roast it a little. You can reduce the heat of the stove top here.
When the rice grains are golden-brown in color, add four cups of water and continue to simmer. You can turn off the stove now. When the water is used up, the rice is ready.

Then you wash and cook the beans briefly until they are soft. DANGER: Save the bean water for later! Salt the beans and set them aside. Now you have made all the preparations for tomorrow. Good night!

The next morning also begins with cutting up the remaining onions. Fry these again in a little oil in the pan. Wash the peppers, remove the seeds from the inside, and cut the peppers into small pieces. Also add the vegetables with salt and pepper to the pan.

Now it's the turn of the prepared beans: Pour half of the bean water into the peppers and onions. Finally, add the rice and the rest of the bean water. You have to stir well when doing this. Season again with salt and pepper. At the end you can - depending on your taste - mix in parsley or coriander and your hearty breakfast is ready. Gallo Pinto tastes great with scrambled or fried eggs.

If you look at the food now, you will probably also see why the dish is called "speckled". And you eat it in the morning when the "Gallo" crows.

Download the recipe from Costa Rica as a PDF file

The Danes like to serve the “Franskbrot mit Milch” with cheese to their guests with their coffee. Something different than the cake with us, what do you think?

  • 100 ml of water
  • 150 ml milk
  • 1 cube of yeast
  • 20 g margarine
  • 500g flour
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 egg
How to do it

First, you heat the water and milk and dissolve the crumbled yeast in them. Now add the margarine and knead in the flour in small portions. Finally, add salt and sugar to the dough.
And now your kneading skills are in demand, because without kneading the bread will not be good. So knead everything thoroughly and vigorously until an even dough is formed. Now the dough needs a break. Place it in a warm spot to rest for 30 minutes. Then knead well again and then form two loaves of the same size.
You place the bread on a baking sheet that you have previously lined with baking paper and let it rest for another 20 minutes. Meanwhile, preheat the oven to 200 ° C.
After resting, cut the bread crossways several times and coat them with the whisked egg. And then off to the oven: the breads are baked for 25-30 minutes at 200 degrees.

Tip: If the breads start to brown while baking, you can cover them with a piece of aluminum foil so that they stay nice and light.

Download the recipe from Denmark as a PDF file

Lamb's lettuce is a typical autumn and winter vegetable. It contains a lot of vitamins and tastes a little like nuts. Our lamb's lettuce recipe is suitable as a starter for four people or as a small meal for two to three people. Freshly baked bread with butter also tastes very good.

  • 150g lamb's lettuce
  • 50g peeled walnuts
  • 70g diced bacon
  • 1-2 teaspoons of mustard
  • Walnut oil or olive oil
  • balsamic vinegar
  • salt
  • pepper
How to do it

First, the lamb's lettuce needs to be washed very well. If you buy it in bulk at the market or from the greengrocer, it is always very sandy.
Pluck the thick ends of the roots and dry the lettuce. This works best with a salad spinner. If you don't have a sling, you can also put the salad in a pasta colander, cover it with a kitchen towel and then shake it yourself.
Chop the peeled walnuts with your hands.
Fry the bacon cubes in a pan without fat until they are crispy.
Use a cup or small bowl for the sauce. Mix four tablespoons of oil with two tablespoons of water and one tablespoon of balsamic vinegar. Mix the sauce with a fork. Season the sauce to your liking with a little salt, pepper, and a spoon or two of mustard.
Put the salad in a bowl and pour the sauce over it. Mix the two together. Then spread bacon and walnuts on top of the salad.

Tip: If you don't want to use bacon, you can slice and sauté mushrooms instead.
Download recipe from Germany as a PDF file

In Finland almost all cooks have their own recipe for salmon soup. Therefore, every soup tastes a little different.

  • 400 grams of salmon (for example frozen)
  • 500 grams of potatoes
  • 0.5 liters of whole milk
  • 1 onion
  • 1 tablespoon of butter
  • salt
  • pepper
  • Different herbs, for example bay leaf, dill or parsley
How to do it

First you peel the potatoes and cut them into four parts. The onions are also peeled and cut into small pieces. You can also get help from your parents. Then you put everything in one pot.
Then you cut the salmon into small pieces. If you use frozen fish, it will cut itself particularly well if it is still a bit frozen.
The salmon goes with the potatoes in the pot. Now fill the pot with enough water until everything is covered. Then turn on the stove and wait for the water to boil. When the water is boiling - you can tell by the fact that it throws bubbles - turn the stove a little smaller and let the soup continue to boil for 15 minutes.
Now add the milk and stir in the butter. Bring everything to the boil again and then season with salt and pepper and season with herbs.

Tip: Rye bread with typical Finnish, salted butter tastes good with it.

Download the recipe from Finland as a PDF file

The thin, tasty crêpes are eaten in France with sweet and savory ingredients. Delicious!

  • 250 g flour
  • 4 eggs
  • 500 ml of milk
  • 1 pinch of salt
  • 50 g melted butter
  • Fat for the pan
How to do it

First, take a mixing bowl and mix the flour, eggs, salt, and milk together with a blender.
The butter needs to be in a small pan where it can melt on the stove. You then carefully stir the melted butter into the dough.
Now put a lid or cloth on the mixing bowl - and you have to wait half an hour.
Use the largest possible pan for baking the crepe! Put them on the stove and let them warm up with a little butter.
Then about a ladle of batter is added to the pan. The trick now is to carefully turn the pan so that the batter is evenly distributed all over the bottom of the pan (be careful with a heavy pan - let us help you).
While baking, you should turn the crepes once in the pan so that the other side is also properly cooked.
The crepe is ready! You can now coat it with compote, chocolate cream or jam, for example.

Download the recipe from France as a PDF file

The white feta cheese is a Greek specialty. The name "Feta" comes from the Greek and means something like "disk". Feta cheese is mainly made from sheep's milk and therefore tastes a bit harsh.

  • 4 large beefsteak tomatoes
  • half a cucumber
  • 2 small peppers
  • 2 small onions
  • 200 g feta cheese
  • 100 g black, pitted olives
  • 3 tablespoons of white wine vinegar or regular vinegar
  • 4 tablespoons of olive oil
  • Herbs for example oregano or dill
  • salt
  • pepper
How to do it

First you wash the tomatoes and peppers and peel the cucumber. With the tomatoes you cut out the green stalk and with the peppers the style and the seeds inside.
Then it comes to chopping: you cut the tomatoes into thin slices, the peppers into thin strips and the cucumber is cut into small cubes.
The onions are peeled and cut into fine rings.
Now cut the feta cheese into cubes.
The important salad dressing: Mix vinegar with a little salt and pepper and add a few herbs depending on your taste. Oregano or dill go particularly well. Finally, stir the olive oil into the sauce. You will need a little patience to do this, as the oil and vinegar do not mix immediately.
You now arrange tomato slices, cucumber cubes and paprika strips on a large salad plate. Pour the marinade on top and mix everything together. To top it off, sprinkle the feta cheese on the salad.
Baguette or flatbread taste very good with the farmer's salad. And now: Bon appetit!

Download recipe from Greece as PDF file

The English like to drink their 5pm tea, and they often have a piece of cake with it.

  • 150 g soft butter
  • 150 g powdered sugar
  • 2 eggs (as large as possible)
  • 150 grams of flour
  • 40 g raisins
  • 120 g candied, finely chopped fruits (from the baking department in the supermarket)
  • a couple of spoons of apricot jam
  • Magarine
  • 3 tbsp cocoa
  • 100 g couverture
How to do it

You take a large mixing bowl and mix the butter and sugar with the mixer until the mixture is nice and creamy.
Then you stir the eggs one after the other into the dough.
In another bowl, mix the flour with the raisins and candied fruits.
This mixture is added to your dough. Mix everything well!
The dough is now ready and can be baked. To do this, you have to coat the inside of the baking pan (preferably a loaf pan) with a little margarine so that the cake doesn't get stuck in the pan after baking. Fill in the dough and bake: at 160 ° hot air for about 50 minutes.
Wait a little after baking and then turn the cake out of the pan by turning the baking pan over.
Now you have to wait for the cake to cool completely. Then you cut it with a knife once across, i.e. from left to right. Then you have a lower half and an upper half.
First spread the cocoa on the lower half and then coat it with the apricot jam. Now put the top half of the cake back on.
At the end all that's missing is the chocolate pouring. Put the couverture in a small saucepan and let it melt VERY SLOWLY. Then you can brush the cake with the liquid chocolate. Let it solidify - done!
Tip: If you don't have a couverture, you can also melt real chocolate.

Download recipe from UK as PDF file

Curry is a typical Indian spice. There are many different varieties, as you may have seen when visiting an Asian supermarket: green curry, red curry and as a powder there is usually a yellow curry spice mixture. The curries are spicy in different ways. So you have to be careful when seasoning and season again and again.

Ingredients for 2-3 people
  • 1 cup of rice
  • 4 spring onions
  • 100 grams of prawns or crabs
  • 1 soft mango
  • 1 large banana
  • Raisins (as needed)
  • 2 to 3 teaspoons of curry powder
  • 1 teaspoon vegetable stock
How to do it

First of all, the spring onions need to be washed. Then cut off the roots and, if the green stems have withered, these too. Cut the remaining spring onion into small rings.

Peel the mango and cut it into small pieces. Warning, a mango has a large, flat core! The peel of the banana is also removed and cut into small slices.

Heat a cup of rice with two cups of water and the vegetable stock in a saucepan. When the water is boiling, you can turn the heat on the hob to a very low level. Be sure to leave the lid on the pot and stir the rice every now and then. When all the water is used, the rice should be crisp and ready. This takes about 12 minutes. You can also use rice from the cooking bag, it's even easier.

Fry the spring onions in a pan and add the curry later. Then turn the heat down and add the mango pieces, prawns and raisins to the pan. Take as many raisins as you want. Add the cooked rice to the pan and stir everything through.

Now is the right time to season the curry dish. If necessary, you can add curry powder and salt or even season with garlic and / or ginger. Finally, carefully stir in the banana slices. They just have to warm up or they'll get mushy.

Tip: If you don't like raisins, you can leave them out. You can also use pineapple instead of mango. The food tastes very good in all variations!

Download recipe from India as a PDF file

The challah is a braided yeast bread that is sprinkled with either sesame seeds or poppy seeds. These breads are needed for the festive Shabbat meal. There they are placed on the table covered with a doily and eaten later.

Ingredients for two challah breads)

For the dough:

  • 1 tbsp dry yeast
  • 1 tablespoon of sugar
  • 1 teaspoon salt
  • about 700-800 grams of flour
  • 2 eggs (whisked)
  • 5 tbsp vegetable oil
  • 200-300 ml water (lukewarm)

And for the glaze:

  • 1 egg
  • pinch of salt
  • pinch of sugar
  • Poppy seeds or sesame seeds as required
How to do it

Mix the yeast and sugar in a bowl and slowly stir in the lukewarm water. Dust the surface of the mixture with a little flour.

Cover the bowl with a tea towel and wait about 10 to 15 minutes for the mixture to be slightly bubbly and frothy.

Now you have to fold in the salt, the oil and the eggs under this mixture. Then gradually add the flour until it is all.

Knead the dough vigorously until it no longer sticks. If necessary, you have to add some more flour. Then put the dough in a large (the dough will be twice as big!) Bowl that you have previously greased thinly. Finally, spray a little oil on the surface.

Cover the mixture in the bowl with a cloth again and let the dough rise in a warm place for about two hours.

Then divide the dough in half (for two loaves of bread). Then divide each half again into three parts and braid them into a braid. Then place the two loaves of bread in a warm place for another two hours.

And now comes the glaze: whisk the egg with salt and sugar and spread it on the loaves. If you want, you can sprinkle poppy seeds or sesame seeds on it.

Bake in the preheated oven at about 190 ° C for about 40 minutes until the challah breads are browned. Good Appetite!

Download the recipe from Israel as a PDF file

Spaghetti, tortellini, farfalle, macaroni, penne ... If you want to cook an Italian pasta dish, you first have to decide which shape the pasta should have.

ingredients for 4 persons
  • 500g pasta
  • 1 small onion
  • 2 carrots
  • 1 zucchini
  • 1 yellow pepper
  • 2 cans of peeled tomatoes
  • butter
  • salt
  • pepper
  • Fresh basil
  • Grated parmesan cheese
How to do it

For the sauce, you must first wash the carrots, zucchini, and peppers.
Peel the onion and cut it into small cubes.
Cut the ends of the carrots and zucchini with a knife and cut the rest into thin slices.
Halve the peppers first to remove the seeds and stems. Cut the pepper halves into small pieces.
Use a very large saucepan for the pasta. Fill the pot with plenty of water and add a little salt. When the water is boiling, add the noodles to the pot.
Start with the sauce after you've heated the pasta water. Place a second, smaller saucepan on the stove. Add a tablespoon of butter to the saucepan and let it melt over medium heat.
When the butter is runny and bubbling, place the onion pieces in the saucepan.
After about a minute you can add the carrot slices. Put a lid on the pot and let the vegetables steam a little. Stir in between.
When the carrots are not quite as crunchy (after about 4 minutes), add the zucchini slices and wait again.
Now open the tomato cans and put the tomatoes and peppers in the pot. Turn the heat a little higher so the sauce cooks.
Season the sauce with a few washed basil leaves, salt and pepper.
When the noodles are firm to the bite after 8 to 10 minutes, pour them into a colander and let them drain. Maybe get help from an adult.
Try the vegetables in the tomato sauce: when they are as soft as you like them most, the sauce is ready.
Spread the pasta with the tomato sauce on the deep plates. Put some parmesan cheese on top and the pasta is ready. Buon appetito!

Download the recipe from Italy as a PDF file

Do you fancy refreshing, sour noodles ?! You prepared this dish from Malta for yourself and your family in no time.

ingredients for 4 persons
  • 400 g of your favorite pasta, for example spaghetti
  • salt
  • 1 lemon or lime (both unsprayed)
  • 2 cloves of garlic
  • 1 tablespoon of butter
  • 250 ml whipped cream
  • Grated parmesan cheese
  • Basil, if you like
  • salt
How to do it

First you cook the pasta with a little salt in a large saucepan of hot water. They'll be done in 7 to 9 minutes.
For the recipe you need the zest and the juice of the lemon or lime: Rub the zest of the lemon with a fine kitchen grater. You squeeze the rest of the lemon.
Peel the garlic cloves and chop them into small pieces.
Then fry the garlic, 1-3 tablespoons of lemon juice and the lemon peel lightly in the butter. How much lemon juice you take depends on how acidic you like it.
Finally, add the cream and let everything simmer for a few minutes.
Season with salt and pepper and add finely chopped basil if you like.
Mix the firm pasta with the lemon sauce.
Sprinkle with parmesan cheese and the pasta dish from Malta is ready. Good Appetite!

Download the recipe from Malta as a PDF file

Corn is an important part of Mexican cuisine. For the Maya - an Indian people who lived in Mexico long before the Spanish conquest - corn was so important that they prayed to a corn god. The Maya believed that all human life originated in corn. To this day, the well-known Mexican flatbreads, tortillas - that's what they say “tortijas” - are made from corn flour and only very rarely from wheat flour. Here we will show you how you can easily prepare tortillas with cheese filling - and this is called quesadilla in Mexico - it is pronounced “kesadija”. Are you ready?

Ingredients for 10 quesadillas
  • 10 small tortillas (can be bought packaged in the supermarket, they are often called "wraps")
  • 5 tomatoes
  • 5 spring onions (also called spring onions)
  • 300 grams of grated cheese
How to do it

First, take the tortillas out of the packaging and heat them up as it says on the packaging. Most tortillas can be heated in the microwave or in the oven. It is important that you warm the flatbreads because otherwise they will break if you fold them in half.

Next, wash the tomatoes thoroughly, remove the stem and cut them into small cubes. Then you wash the leek and cut it into thin rings.

Now you take a large pan and place it on the stove at medium temperature. Then you put the first tortilla in the warm pan. Caution: You don't need any fat for this. Put a few diced tomatoes, spring onion rings and some grated cheese on the tortilla. Then you fold the flatbread together into a half moon. Use a fork to avoid getting burned. The heat in the pan melts the cheese and sticks the two sides of the tortilla together. When you have the feeling that the cheese has melted enough, turn the crescent moon and let it warm up briefly from the other side. The first quesadilla is ready!

Buen provecho! - this is pronounced “buen prowetscho” - and means “enjoy your meal” in Spanish.

Download the recipe from Mexico as a PDF file

The Dutch are very fond of pancakes. Whether sweet with apples and syrup or hearty with cheese and ham.

  • 200 g of flour
  • 6 eggs
  • 75 ml milk
  • 3 fingertips full of salt (if you prefer a sweet pancake, use sugar instead of salt)
  • 1 packet of bacon for breakfast
  • grated cheese
  • Butter for the pan
How to do it

Put the flour in a bowl and add the eggs, milk and salt and stir well.
Put a little butter in a non-stick pan, distribute it and then add a ladle or two of the batter. (The pan gets really hot, so it's best to ask an adult if they can help you.)
Turn the pan slightly so that the batter is evenly distributed throughout.
Turn the heat down a little so that the pancake doesn't turn too brown at the bottom.
Turn the pancake and sprinkle the browned side with the bacon and grated cheese (Emmentaler or Gouda are really great and typically Dutch).
Then wait a moment and the cheese will start to melt. Then turn it over again and brown the topped side only briefly.
Turn out onto a plate so that the bacon and cheese side is up again. And the Dutch-style pancake is ready!

Download the recipe from the Netherlands as a PDF file

Kaiserschmarrn look a bit like torn pancakes, but they taste incredibly delicious and are very popular in Austria!

  • 50 g raisins (if you don't like raisins, you can leave them out)
  • 4 eggs
  • 50 grams of sugar
  • 1 pinch of salt
  • 340 ml milk
  • 50 ml of sparkling mineral water
  • 140 g of flour
  • a little powdered sugar
  • 50 g butter for the pan
How to do it

The raisins should soak for half an hour before they go into the batter. Put them in a cup and add the 3 tablespoons of water. Mix briefly once and just let stand.
During this time, take a mixing bowl and carefully beat in the eggs, add sugar and salt. Beat the whole thing with a whisk until the mixture looks a little frothy.
Now add the milk and the mineral water with the soda (by the way, the soda ensures that the dough is nice and loose!). And now very carefully add the flour in small portions with a large wooden spoon. Keep stirring until you have a smooth batter.
In the meantime the raisins are well soaked, they are added to the dough.
Now the pan comes into play. Add a little of the butter to the pan and let it melt. Now add a quarter of the dough. Don't stir! Because Kaiserschmarrn has to stick, i.e. the dough becomes firmer and browns a little.
Now it's getting exciting: The Kaiserschmarrn has to be turned so that the other side can also turn brown! Use a spatula, for example. The best thing to do is let it show you if you haven't done it yet.
Finished? Then you can now tear the Kaiserschmarrn into smaller pieces with two forks.
Wait a moment - done! Now just add a little powdered sugar and finish quickly, because Kaiserschmarrn taste best when warm!

Download recipe from Austria as a PDF file

Tomatoes are not only grown in Portugal, they are also eaten with pleasure. You can simply cook the Portuguese tomato soup for your family or friends and serve it with baguette or other light bread. For the recipe you will need a hand blender to puree.

  • 1 kg of beefsteak tomatoes
  • 2-3 onions
  • 2-3 carrots
  • 2 cloves of garlic
  • 1 cup of creme fraîche
  • 500 ml vegetable stock
  • salt
  • pepper
  • olive oil
How to do it

First you peel the onions and garlic and then cut them into small cubes. Cut the ends of the carrots and wash the remaining carrots. Then cut these into small pieces or narrow slices. The smaller your carrot pieces are, the shorter the cooking time afterwards.
Heat a little olive oil in a large saucepan and add the onions with the garlic. Before the vegetables turn brown, throw the carrot pieces into the pot and turn the heat on the hob a little lower.
Now remove the greens from the tomatoes. Wash the tomatoes, chop them up and add them to the pot with the rest of the vegetables. After about five minutes, you can pour the vegetable stock into the saucepan and pour everything in
let simmer for a few minutes.
Grab a fork and use it to fish a piece of carrot out of the soup. When the piece is firm to soft, it's time to use the hand blender. Maybe get help from an adult.
To puree, hold the stick vertically and deeply into the soup pot. Decide for yourself how chopped or pureed the vegetables should be.
Finally, add creme fraîche and mix everything well. You can now turn off the stove.
Season with salt and pepper and place in the soup plate. Bom proveito!

Download the recipe from Portugal as a PDF file

Russia is the largest country in the world. A typical specialty that Russians in the East and West, in the North and in the South like to eat is pierogi: dumplings that can be filled in very different ways, for example with meat, mushrooms, spinach, tuna, cheese or even fruit. We'll show you how to prepare this Russian dish with a potato filling. Here we go!

Ingredients for about 20-30 pierogies

For the dough:

  • 500 grams of flour
  • 1 egg
  • 1 teaspoon of salt
  • 200 grams of milk
  • 40 grams of yeast
  • 1 teaspoon of sugar
  • 2 tablespoons of olive oil

For the filling:

  • 500 grams of potatoes
  • some Milk
  • some butter
  • some nutmeg
  • salt


  • Flour for the work surface
  • lots of oil for frying
How to do it

1. Make the dough
Put the flour, egg, and salt in a large bowl. Warm the milk in a saucepan on low heat. Warning: the milk must not boil! Crumble the yeast into the warm milk and stir in the sugar until it has dissolved. You pour the milk, sugar and yeast mixture into the bowl for the flour, egg and salt mixture. Now knead this rather sticky mass with your hands until a smooth dough is formed. It's best to gradually pour a little flour over the dough and your hands, this will make the dough less sticky. Finally, add the two tablespoons of olive oil to the dough and knead it again. Until the oil has completely combined with the yeast dough. Now put the ball of dough in the bowl in a warm place for about 30 minutes (for example in the heated oven). It's best to cover them with a clean kitchen towel. Yeast dough always needs a little time to “rise” - that's what it is called when the dough ball gets bigger.

2. Prepare the filling
Now you have enough time to prepare the potato filling. To do this, put a large saucepan of water on the stove, add a little salt and wait until it starts to boil. While the water is heating up, peel the potatoes with a potato peeler. Before adding the potatoes to the boiling water, wash them once under the tap. Now the potatoes have to cook until they are soft. This takes about 25 to 30 minutes. During this time you can take a look at the yeast dough - has the ball got bigger? If the potato just slips off the fork after you poke it, it's soft and done. Then you can pour off the water, but leave the potatoes in the pot. Add milk, nutmeg, salt and butter to the potatoes and puree everything together with a hand blender. If you don't have that, you can use a potato masher.

3. Process the dough and filling into small filled dumplings
Get the dough and knead it vigorously again. Then you pour a little flour on the countertop or the kitchen table and roll out the dough with a rolling pin until it is about half a centimeter thick. Now cut circles out of the dough with an upside-down drinking glass. Put a thick spoon of the mashed potatoes in the middle of the dough circle. Then fold the dough together into a semicircle. To prevent the mashed potatoes from leaking, you can squeeze the edges of your dumplings with a fork. You do this until all the dough circles are filled with mashed potatoes.

4. Fry or bake the dumplings
To do this, put plenty of oil in a deep pan, wait until it is heated and then bake four to five dumplings together - depending on how many fit in the pan next to each other. Don't forget to turn the pierogi in the pan so that they are crispy and brown on both sides.
Instead of frying the pierogi in the pan, you can bake them in the oven - at around 200 ° C for about 20 to 25 minutes.

prijatnawa apitita - that means "enjoy your meal" in Russian.

Download recipe from Russia as PDF file

“Fondue” - this is pronounced “fondue” - is French and means “melted”. The fondue dish comes from the western Alps - this region includes French-speaking Switzerland, part of southern France and northern Italy. Fondue has a long tradition here. Originally, fondue is a dish in which pieces of bread are dipped in melted cheese. Cheese and bread are delicious - but surely you like to eat chocolate too? And that's why we're introducing you to the chocolate fondue here.And that is ideal for children's birthdays!

  • 50 milliliters of orange juice
  • 200 grams of cream
  • 250 grams of milk chocolate
  • many different fruits (for example strawberries, grapes, raspberries, bananas, mangoes, kiwis)
  • 1 pack (soft *) Shortbread
  • if you like that: chopped nuts, colorful sprinkles, raisins
  • Schaschlick skewers (these are long toothpicks)
How to do it

First you pour the cream and the orange juice into a saucepan and put it on the stove. When the mixture boils, take it back off the stovetop. Now break the chocolate into small pieces and add them to the hot liquid. Use a spoon or a whisk to stir the mixture in the saucepan until the chocolate is completely melted. Leave the liquid chocolate on the lowest setting on the stove top and stir it vigorously every now and then. Caution: The liquid chocolate must not get too hot, otherwise it will burn and clump!

The chocolate sauce is now ready. Now you can get down to washing the fruit and cutting it into small, bite-sized pieces. Place the fruit pieces in one or more bowls. Fill the (soft *) Cookies, nuts, colorful sprinkles and whatever else you can think of.

Now you put the large pot of hot chocolate with a coaster and the filled bowls on the table. Pike the fruits and biscuits with the skewers and dip it briefly in the chocolate. If you like it particularly sweet, you can roll your chocolate fruits in the chopped nuts or in the crumble.

On the skewers, get set, go!

* Tip:So that the biscuits don't crumble when you want to skewer them, it is best to take them out of the package the day before the chocolate fondue and place them on a plate. Then soften them up a bit. Instead of cookies, you can of course skewer leftover cake or waffles.

Download recipe from Switzerland as a PDF file

Many markets in Spain have stalls where you can buy very fresh churros. After that you have greasy fingers, but that doesn't matter. Churros are often cooked in a deep fryer, but they also work well in the pan!


For the dough:

  • 80 g of sugar
  • 250 ml of water
  • 1 pinch of salt
  • 4 eggs
  • 220 g of wheat flour
  • sugar


  • sugar
  • Oil for the pan
  • a piping bag
How to do it

First you take a saucepan and add butter, water and salt one after the other. All of this should boil, and you always have to stir well.
Then all the flour is added at once. Again, stirring is important.
You keep stirring over medium heat until the dough comes off the pan on its own and is completely smooth.
Then you put the batter in a bowl and beat the first egg into it. You stir that into the batter. Then you beat in the second egg, and so on, until you have stirred all of the eggs into the batter.
Now put a little of the oil in a hot pan. You carefully fill the dough (preferably with a spoon) into a piping bag.
When the oil in the pan is hot, use the piping bag to make strands of dough in the oil and let them bake golden yellow. Since the oil in the pan gets very hot, let an adult help you with it!
Then very carefully take out the churros (attention, hot - do not touch them with your fingers!), Let them drain on kitchen paper, sprinkle with a little sugar and eat them while they are still warm!

Tip: Churros are especially delicious when you dip them in fresh cocoa! Hmmmmmm ...

Download the recipe from Spain as a PDF file

The Turkish zucchini pancakes are about the size of the palm of your hand and fried in a pan with plenty of oil. Therefore their appearance is reminiscent of potato pancakes or potato pancakes. The pancakes taste great with salad, vegetables or a meat dish. But you can also enjoy it pure!

Ingredients for 20 to 25 pancakes
  • 2 large zucchini
  • 2 eggs
  • 1 tablespoon of yogurt
  • 10 tablespoons of flour
  • milk
  • salt
  • pepper
  • dill
  • parsley
  • oil

And also:

  • Grate for the zucchini
  • Paper towels
How to do it

Wash the zucchini and cut the ends off. Grate the zucchini with a grater, being careful with your fingers! Put the eggs (without shell) in the bowl and mix with the yogurt and the crushed zucchini with a spoon. Then add salt, pepper, dill and parsley. Add so many herbs and spices that you like it best. The more you cook, the more you get a feel for the amount you need. Now add the flour and stir everything well so that there are as few lumps as possible. Now you have to trust your cooking skills again: Add enough milk so that the mixture is neither too runny nor too thick. When you take a spoon off the batter, the batter should slowly flow off the spoon.

Now the pancakes are fried. Since hot oil can be very dangerous, you should have an adult help you with this. Heat the oil in a pan and spoon the batter into it. The Turkish pancakes are smaller than ours. So 4 to 5 pieces fit in one pan. When one side is a little brown, turn the pancake. When the other side is done too, take out the pancakes and place them on paper towels so the oil can drain off.

Let it cool down briefly and you can try the Kabakli Mücver. Afiyet Olsun!

Download the recipe from Turkey as a PDF file

A brownie is a North American chocolate cake. It differs from our chocolate cake in a few important little things: the brownie is a little bit more chocolatier and sweeter, it is a bit moist or mushy in the middle, a brownie is flat and is served in square pieces.

Ingredients for a baking tray

For the dough:

  • 375 g butter
  • 250 g dark chocolate
  • 6 eggs
  • 550 g sugar
  • 250 g flour
  • 250 g walnuts (without shell) or pecans (without shell)

For the glaze:

  • 350 g dark couverture
  • 120 g butter
  • 190 ml of milk
How to do it

First, break the walnuts or pecans into small pieces with your fingers. Then you split the chocolate and butter. If you have a microwave at home, you can put the chocolate and butter together in a bowl and let it melt in the microwave over a very low heat. If you don't have a microwave, dissolve butter and chocolate in a double boiler. Get help from an adult.

Preheat the oven to 180 degrees and line the baking sheet with parchment paper. In a large mixing bowl, mix the eggs and sugar with a whisk until it foams. Add the butter and chocolate sauce and whisk carefully. Then slowly mix the flour with the mass with a whisk. If you don't see any lumps, use a large spoon to stir in the nuts. Spread the dough evenly on the baking sheet and slide it into the middle rail of the oven. The cake will be ready after about 40 minutes. Let it cool down well.

If you are really hungry, you can do without the glaze and cut the cake into square pieces and enjoy! Anyone who loves chocolate more than anything starts with the glaze. It is best to be helped by an adult. The couverture is finely chopped with a large knife and placed in a bowl. Heat the milk and butter in a saucepan and bring to the boil for a short time. Caution, the milk will froth over quickly! Pour the hot milk and butter sauce over the couverture and stir with a wooden or plastic spoon until the couverture has dissolved. Spread the liquid icing evenly over the cake.

Now your patience is being put to the test. Because it takes a few hours for the glaze to dry and the brownie can be cut into small angular pieces. Good hunger!

Download the recipe from the USA as a PDF file

Danger: Some dishes require you to pour off boiling water or use a hot pan. Therefore, we advise you to cook the meal with the help of an adult!