A Taste of Greece - Greek Salad

Greek Salad - Serves 2

3 Tomatoes

1/4 Cucumber

1 Red Peppers, sliced and diced

1 Yellow Pepper, sliced and diced

12 Black Olives

150 grams of Feta Cheese

1 Small firm small Lettice

1/2 Sliced Onion

100 Oz of Extra Virgin Olive Oil

1. Slice all the ingredients into small chunks, toss together and serve

A Taste of England - Hot Crossed Buns

Hot Crossed Buns – Serves 6

2 tsp of Cinnamon
2 tsp of Nutmeg
2 tsp of Ginger
Vanilla Essence
450 Grams of Strong Plain Flower
2 x 7 Grams of Bakers Yeast
150 ml of warm water
50 ml of warm milk
50 grams of caster sugar
2 Eggs
50 Grams of Butter
50 Grams of Fresh Fruit, Raisons and Sultanas

1. Melt the butter in a pan, then add to a large bowl with the flour, sugar and warm water and milk.
2. Add the Cinnamon, nutmeg, ginger, vanilla essence and yeast to the mixture and mix well into a sticky dough.
3. Need the dough mixture for at least 20 minutes or until it become springy and elastic in order to activate the yeast and allow it to rise.
4. Place the mixture in a warm place and cover with a damp cloth for an hour.
5. Divide the mixture into a dozen round balls and then space out on a buttered baking tray to rise for a second time.
6. Mix a small amount of flour with water till it forms a thin paste.
7. Score the buns with a sharp knife and then using a funnel pour over the score the flour paste.
8. Bake in a preheated oven at 180, or mark 6, for 15 minutes or until golden brown.
9. In a small glass mix two tea spoons of caster sugar with a splash of water ti the sugar dissolves and then glaze over the buns while still hot.

Serve warm whole or sliced and spread with butter and or jam and a warm drink

A Taste of Brazil, Coxinha

Coxinha – Serves 6

5 Cups of Chicken Broth
2 Cups of Flour
3 Cups of Mashed Potato
1 Whole Chicken
2 Carrots, peeled and shredded
2 Onions, peeled and diced
2 Cloves of Garlic
2 Eggs
Juice of 1 lime
1 8-ounce packet of cream cheese
2 Cups of fine breadcrumbs
Cooking Oil
Sprig of Bay leaves


1. Slice the carrots, one onion and place in a pot with the broth.
2. Cook the whole chicken in the broth for 20 minutes on a low heat.
3. Remove the chicken from the broth, keeping the broth for use later on.
4. Finely slice and crush the onion and garlic then shallow fry till it goes light golden brown.
5. Remove the skin of the whole chicken, strip the meat of the bone and finely shred into small pieces.
6. Mix the onion and garlic with the shredded chicken, cream cheese and bay leaves then chill for an hour.
7. Mix together the chicken broth with the mashed potatoe and the flour, till it has a consistence of a light dough.
8. Make a dozen balls of the mashed potato flour mix, and in the middle use your thumb to hollow out the centre.
9. Fill the centre with the shredded chicken mix, then seal up the open end.
10. Break the eggs in a bowl and then after dropping the balls in the end roll them in the breadcrumbs to a thin coat.
11. Deep fry the balls in cooking oil, ensuring that they do not stick or burn

Allow to cool slightly, but serve crispy and still warm

Taste of Mexico - Tortilla Wrap and Nachos

Tortilla Wrap and Nachos - Serves 2

4 x 8" Tortilla Wraps
1 Avocado (peeled and sliced) - or you can use a Guacamole dip
¼ Jar of Tomato based salsa sauce (or leave out if you prefer it dry)
¼ Jar of Cheese sauce (Velveeta Cheese, Milk and Picante sauce)
2 Jalapeno Peppers (deseeded and very thinly diced)
2 Roma Tomatoes (though any tomatoes would do)
Juice from 1 Lime
¼ head of lettuce
1 Onion (peeled and sliced or diced)
200 grams of Ham, Minced Beef or Chicken (generously sliced)
30 grams of grated cheese

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1. Warm the tortilla wraps lightly in the oven for a few minutes
2. Spread the salsa sauce over the warmed tortilla’s
3. Add choice of fillings as desired – do not overstuff or else will fillings spill out
4. Fold and roll over one edge to envelope contents and serve
5. Lay out a thin layer of nacho chips on a plate and then cover thinly with sauce
6. Sprinkle over chopped Jalapeno peppers and cheese
7. Squeeze the lime juice over everything and serve

Serve as either a snack or meal depending on number eaten and contents.

Taste of LA - Devil Bacon Dog

Devil Hot Dog – Serves 2

4 Hot Dog rolls

4 Frankfurter Sausages

4 Bacon rashes

½ Onion

¼ Red / Green Chilli

American mustard

Tomato ketcup

Sugar

Butter

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1. Heat the hot dog rolls in the oven to get that crispy crunchy outer texture

2. Wrap the bacon around the frankfurter and heat in boiled water

3. Slice the onion and chilli into tiny chunks and then sprinkle with sugar

4. Fry the onions with a low heat

5. Slice the hot dog rolls, insert the bacon wrapped frankfurters, garnish and serve