Culinary Adventures A Journey Through Flavors

Hello and Welcome to Culinary Adventures

A Journey Through Flavors

We invite you to explore the rich tapestry of flavours and traditions that define global cuisine. There are a lot of special recipes in this book. My dear friends and I shared them with you with love because they are from our own home countries.

From the heart of Poland, we present the iconic Pierogi Ruskie, soft dough pockets filled with creamy potatoes and cheese that have been enjoyed for centuries.

Travelling to the vibrant streets of Brazil, we bring you Coxinhas, delightful teardrop-shaped snacks blasting delicious chicken and spices, an authentic taste of Brazilian street food culture.

Travelling across Romania’s amazing surroundings, we discover Ardei Umpluti cu Mămăligă, delicious bell peppers stuffed with pork, rice, and spices. This food illustrates Romanian home cuisine.

Finally, from the sun-kissed beaches of Italy, we bring Lasagna, an iconic dish with layers of rich pasta, flavourful meat sauce, and creamy béchamel that has captured palates throughout the globe.

Each recipe is a gateway to a unique culinary experience, inspiring you to create memorable moments in the kitchen and savour the joys of shared meals with loved ones.

Bon appétit, bom apetite, poftă bună, and buon appetito!

Pierogie Ruskie From Poland

Cześć!

Pierogie Ruskie

I’m Natalia, your Polish culinary guide Today, I’m excited to show you how to cook Pierogi Ruskie, a beloved dish from my homeland. Let’s get cooking!

Preparing the Dough

In a large mixing bowl, combine 400g of flour, 2 large eggs, and 5g of salt. Mix them with a fork or your hands until they form a rough dough. After preparing the dough, cover it with a kitchen towel or plastic wrap and let it rest for 30 minutes.

Cut Out Pierogi Circles

After resting, transfer the dough to a floured surface. Use a rolling pin to flatten it to about 1/8-inch thickness. Use a circular cutter, such as a glass or cookie cutter, to create circles from the rolled-out dough. This shape is ideal for pierogi, allowing easy folding and sealing. Set aside the remaining dough scraps.

Peel and chop 500g of potatoes into small cubes. Then, place the potatoes in a pot and cover them with water.Bring the water to a boil over medium-high heat.

Once the water starts boiling, reduce the heat and let the potatoes cook for about 15-20 minutes or until they are fork-tender.

While the potatoes are boiling, heat a skillet over medium heat. Finely chop 2 medium onions. Add a small amount of 50 g butter to the skillet. Add the chopped onion and sauté until translucent and lightly golden brown, stirring occasionally, for 5-7 minutes.

Pierogi filling

After cooking, drain the potatoes and place them in a mixing dish. Mash the potatoes with a potato masher or a fork to achieve a smooth consistency. Toss the mashed potatoes with the sautéed onions and 200 grams of cheese.

Assemble Pierogies

Take one of the dough circles that were prepared earlier. Then, place a small spoonful of the potato and cheese filling in the centre of the dough circle. Next, fold the dough over the filling to create a half-moon shape.

Press the edges of the dough together firmly to seal the pierogi. You can use a fork to crimp the edges for a decorative touch if you like

To cook pierogies, start by bringing a large pot of salted water to a boil over high heat. Once the water is boiling, carefully drop the assembled pierogies into the pot, a few at a time. Let the pierogies cook for about 3-4 minutes or until they float to the water's surface.

I hope you enjoy this beloved dish’s authentic flavours and warmth from Poland on your plate.

Remember, cooking is not just about the food but the experience.

Coxinhas From Brazil

Oi!

Coxinhas

I’m Simoni, your Brazilian culinary guide. Today, I’m excited to share the art of making Coxinhas, a beloved snack from my homeland. Let’s get cooking!

Preparing the Dough

In a saucepan, bring the chicken broth and butter to a boil. Add salt to taste. Reduce the heat to low and gradually add the flour while stirring until a smooth dough forms. Cook for another 2-3 minutes, stirring continuously. Remove from heat and let the dough cool slightly.

Assemble the Coxinhas

After letting the dough cool slightly, using a knife divide it into equal-size cut the dough into equal portions. Then, use your hands to gently roll the dough into a smooth round form like a ball.

Prepare the Filling

In a skillet, sauté diced onion and minced garlic in olive until tender. Add diced chicken, season with salt and pepper, and cook until heated. For added flavour, stir in chopped parsley or ketchup.

Assemble the Coxinhas

Take a small portion of the dough and flatten it in the palm of your hand. Place a spoonful of the chicken filling in the center of the dough. Fold the dough over the filling to enclose it, shaping it into a teardrop or drumstick-like shape. Seal the edges well to prevent the filling from leaking out during frying

Coat and Fry

Dip each Coxinha in the beaten eggs, then roll it in breadcrumbs until evenly coated.

Heat vegetable oil in a deep fryer or large skillet to 350°F (180°C).

Fry the Coxinhas in batches until golden brown and crispy, about 3-4 minutes per batch.

Ardei Umpluti From Romania

Buna !

Ardei Umpluti

I’m Iulia, your Romanian chef. Today, I’m excited to show you how to cook, Ardei Umpluti cu Mamaliga a beloved traditional dish from my homeland. Let’s get cooking!

4 peper 500g

2 eggs

200g

Preparing bell peppers

Cut off the tops of the bell peppers and remove the seeds and membranes from the inside. Rinse them under cold water and set aside.

Prepare the Filling

In a skillet, heat a little vegetable oil over medium heat. Add the chopped onion and cook until it softens, which should take around 2-3 minutes. After that, add a chopped tomato to the skillet and cook for an additional 2-3 minutes.

Mix the Filling

In a bowl, combine the ground meat, cooked onion and tomato mixture, rice, chopped parsley, salt, and pepper. Mix until well combined.

Stuff the Peppers

Stuff each bell pepper with the meat and rice mixture, pressing it down gently to fill the peppers completely. Place the stuffed peppers in a large pot. Pour enough water into the pot to cover the bottom.

Cook the Stuffed Peppers

Cover the pot with a lid and cook the stuffed peppers over low heat for about 30-40 minutes, or until the peppers are tender and the filling is cooked through. Check the peppers occasionally and add more water if needed to prevent sticking. Optionally, serve with a side of creamy mămăligă (polenta) for a complete meal or sower cream

Lasagna From Italy

Lasagna

Ciao!

I am Dario, and I am your Italian chef. I’m so excited to show you how to make Lasagna today. It’s an Italian favourite that will never go out of style. This popular dish has a lot of toasty layers and rich flavours that will bring you in. Let’s go into the kitchen together and make something amazing!

Prepare the meat sauce

In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, and the parsley rosemary and basil Add the ground beef to the skillet and cook until browned, Stir in the crushed tomatoes and season with salt and pepper to taste. Simmer the sauce for about 20-30 minutes, until thickened. Season the sauce with salt, pepper. Remove from heat and set aside.

Prepare the béchamel

In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a paste, about 1-2 minutes. Gradually add the milk while whisking constantly to avoid lumps. Cook the sauce until thickened, about 5-7 minutes. Season the sauce with salt, pepper. Remove from heat and set aside. After shredded mozzarella for the topping.

Assemble the lasagna

Preheat your oven to 180°C (350°F). Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce, slightly overlapping them.

Assemble the lasagna

Spread a layer of meat sauce over the noodles, followed by a layer of béchamel sauce and shredded mozzarella cheese. Repeat the layers: noodles, meat sauce, béchamel sauce, and mozzarella cheese. Finish with a final layer of noodles, meat sauce, béchamel sauce, and mozzarella cheese on top.

Bake the lasagna

Cover the baking dish with aluminum foil and bake in the oven for about 30-40 minutes, until the cheese is melted and bubbly. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden brown and the lasagna is heated through

Iulia Marinela Stan

London Metropolitan University

DN6048 Major Project: Illustration and Animation

Year 2023-24