8 Recipes From Food Lovers Around the Globe

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Recipes from around the world courtesy of Houzz

Normally on Houzz you find interiors inspiration and renovation advice in our stories, but this is a bit different, as we’re sharing recipes for good eats rather than beautiful rooms in this ideabook. And what treats there are in store. From spicy lentil soup in Spain to a marinated mackerel supper in Paris, here are 8 delicious dishes from around the globe for you to try at home.

1. Steamed Veggies and Tofu Wrapped in Banana Leaves Serves 2 Cook: Nahji Chu Location: Sydney, Australia Ingredients 2 long banana leaves, wiped down with a damp cloth ½ pound fresh shiitake mushrooms ½ pound enoki mushrooms 1 brown onion, chopped 1 spring onion, chopped 6 whole okra 3 sprigs of snake beans (Chinese long beans), chopped ½ bunch dill, chopped 1 clove garlic 3½ ounces fresh ginger, thinly sliced 1 sprig fresh peppercorns 5½ ounces silken tofu, cut into chunks For the sauce: 3 tablespoons shaohsing wine 3 tablespoons soy sauce 2 tablespoons fish sauce 1 tablespoon honey 1 teaspoon pepper 1 teaspoon salt Method 1. To make the banana leaves malleable so they don’t break, run each leaf over a flame or hot plate to soften it. Place each softened leaf on a large piece of baking paper. 2. Combine all the sauce ingredients in a small bowl and stir. 3. Place the veggies, tofu and non-sauce seasonings in the center of each banana leaf and drizzle the sauce over the top. 4. Wrap it all up so the baking paper completely surrounds the outside, like a parcel. 5. Steam for 25 minutes and serve with steamed sticky rice.

2. Bigoli With Duck Sauce Serves 4 Cook: Lucas Mignorelli Location: Vicenza, Italy Ingredients 1 tablespoon butter 2 tablespoons olive oil 1 onion 3 cloves garlic 1 carrot 14 ounces duck meat, minced 1 cup red wine 1 cup broth Fresh thyme or rosemary, to taste 1 bay leaf Salt, to taste 4 tablespoons heavy cream or mascarpone cheese 1 pound bigoli (thick spaghetti) Grana Padano cheese, to taste Method 1. Heat the butter and olive oil in a pan and brown the onion, garlic and carrot. Add the duck meat and mix thoroughly. 2. Pour the red wine and the broth over the mixture and add the herbs. Allow the liquid to evaporate, then salt to taste. Add the cream or mascarpone. 3. Meanwhile, cook the pasta in plenty of boiling salted water. When the pasta is cooked al dente, drain it, put it in the pan with the sauce and toss. 4. Remove from the heat and sprinkle with grated Grana Padano. Related: Pan and Pot Racks for the Kitchen 3. Chocolate Beet Cake Serves 6 to 8 Cooks: Minna, left, and Julia Torstensson Location: Near Norrtälje, Sweden Ingredients ¾ cup plus 5 teaspoons sunflower oil ¾ cup plus 5 teaspoons maple syrup or runny honey 3½ ounces dark chocolate (70% cocoa) Heaping cup of grated raw beets 3 eggs 1⅔ cups spelt flour 3 tablespoons cocoa powder 2 teaspoons baking powder Pinch of sea salt

Method 1. Preheat oven to 350°F. 2. Heat the oil very slowly in a pan over a low temperature. Add maple syrup or honey and chocolate and let it melt gently. Remove from heat. Add the grated beets. 3. Whisk the eggs in a separate bowl and add them to the chocolate mixture. 4. In another bowl, mix the spelt flour, cocoa powder, baking powder and salt. Gently fold into the melted chocolate mixture. 5. Grease a cake pan and pour in the mixture. Cook for about 25 minutes. Let cool before serving. This recipe is inspired by the fantastic cooks at Green Kitchen Stories. Related: More International Kitchens and Foodie Stories

4. French Baguettes Makes 5 baguettes Cook: Alexander Udalov Location: Krasnodar, Russia Ingredients 6¼ cups flour 3½ teaspoons fresh yeast 2½ cups water 3¾ teaspoons sea salt Method 1. Put the flour and yeast in a large bowl and add the water. Knead for 5 minutes, then add the salt and knead for another 5 to 7 minutes to make a supple dough that doesn’t stick to the fingers. 2. Form a ball, put the dough in a bowl and cover with a damp towel. Place in a warm spot without draughts for about 20 minutes. The dough will rise in the bowl. Repeat this procedure four times. 3. After the fourth round, cover the bowl with plastic wrap and put it in the fridge (lower shelf preferably) for 8 to 12 hours. 4. Take the dough out of the fridge, let it rest in a warm place for about an hour, lay it on a dusted surface and divide into 5 pieces. Form a small baguette from each piece, then lay them on a cloth (thick linen) dusted with flour. Form some pleats on the cloth between the baguettes. Cover the baguettes with a damp towel and put them in a warm, draft-free place for about an hour. The dough should double in size. 5. Preheat the oven to 500°F. You can bake your baguettes in special baking forms or put them on a tray or a baking stone, using a wooden spatula. Make 7 diagonal cuts with a blade on each baguette before putting it in the oven. If your oven has a vapor moisturizing option, use it for the first 10 minutes of baking, then turn it off and lower the temperature to 425°F. After another 10 minutes, lower the temperature to 350°F and bake the baguettes for another 5 minutes. Take them out of the oven and leave on a tray to cool. If you don’t have a vapor moisturizing option, spray some water into the oven before putting the baguettes in and follow the same steps.

5. Ayurvedic Lentil Soup With Turmeric Serves 4 Cooks: Celia Montoya and Kike Keller Location: Valdemorillo, Spain Ingredients 1 clove of garlic, finely chopped 1 onion, finely chopped Oil for frying 1 green pepper, finely chopped 1 red pepper, finely chopped 4 carrots, chopped Slice of squash, chopped 1 tablespoon curry powder 1 tablespoon turmeric 2 cups red lentils 4¼ cups vegetable stock Salt and pepper, to taste Method 1. Fry the garlic and onion gently in oil, then add the peppers. Stir and add the carrots and squash. 2. Add the curry powder and turmeric. Add the lentils and fry them a bit before pouring in the vegetable stock. Leave on medium heat until the lentils are to your taste. Check the seasoning. 3. Gently pulse with a blender to get a thick soup.

6. Gobi Aloo (Indian-Style Cauliflower With Potatoes) Serves 4 Foodie: Stacy Sodolak Location: Austin, Texas, United States Ingredients 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1 teaspoon minced garlic 1 teaspoon ginger paste 2 medium potatoes, peeled and cubed ½ teaspoon ground turmeric ½ teaspoon paprika 1 teaspoon ground cumin ½ teaspoon garam masala Salt to taste 1 pound cauliflower 1 teaspoon chopped fresh cilantro (coriander) Method 1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking for 5 to 7 minutes, stirring occasionally. 2. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes, or until potatoes and cauliflower are tender.

7. Pan-Fried Duck Breast in Japanese Dashi Sauce Serves 4 Cook: Yumiko Shindo Location: Tokyo, Japan Ingredients 12 to 14 ounces duck breast ¾ cup plus 5 teaspoons dashi (see note) 3½ tablespoons soy sauce 3½ tablespoons mirin (or a mixture of 1½ tablespoons sugar and 2 tablespoons sake) 1 negi or spring onion, very thinly sliced Shichimi-togarashi powder (Japanese mixed chili powder) or wasabi (Japanese horseradish) paste, to taste Method 1. Stab the skin of the duck with a fork (to get a crispy finish). Combine the dashi, soy sauce and mirin in a saucepan and heat until simmering. 2. Heat a frying pan and put in the duck breasts, skin side down. Fry until golden brown, wiping off grease with a paper towel — this is important! 3. Fry the other side quickly and then soak the duck in the hot dashi mixture. Leave until cool. 4. Slice and serve with the dashi sauce and the spring onion. Sprinkle with shichimi-togarashi or add wasabi. Note: Dashi is a stock made from dried bonito flakes and kelp. You can also use dashi powder; use double the quantity in the packet instructions for a tastier sauce. 11. Mackerel Pickled With Seasonal Fruits, Artichoke Basil Mash, Fresh Peas and White Wine Clams Serves 4 Cook: Yannick Boutit Location: Paris, France Ingredients 2 fresh mackerel Seasonal fruits (apples, strawberries, cherries, nectarines, etc.) 2 handfuls of small clams 1 shallot 3½ tablespoons white wine Flat-leaf parsley, chopped ½ cup fresh peas For the marinade: 3½ tablespoons white basil vinegar (or rice vinegar) 3½ tablespoons dry white wine Juice of 2 lemons Cilantro (or any other aromatic herb you like)

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For the mash: 3 artichokes 1 potato, diced 1 tablespoon cream 6 basil leaves Salt and pepper About 2 tablespoons of butter Method 1. Make the marinade by putting all the ingredients for it into a salad bowl. Dice the mackerel into half-inch cubes and cut the fruits very thinly. 2. 30 minutes before laying your table, put the mackerel and fruits into the marinade; they’ll take all the flavors and will cook in the lemon juice. 3. Prepare the artichoke mash: Take the leaves off the artichokes and boil the hearts with the potato for 25 minutes. Dry the artichokes and potato and mash them and mix with the cream and basil; add salt, pepper and butter. 4. Take the clams and put them in salted water for 30 minutes to wash the sand out. Brown them with the shallot until it is soft. Boil the shells in the white wine and let them open for 10 minutes before adding a pinch of chopped flat-leaf parsley. 5. Shell the peas and keep the pods to decorate the plate. Boil the peas for 5 minutes, then put them in ice water to stop the cooking and brighten the color. Arrange all the food on plates and serve. Related: Contemporary Dining Sets to Seat the Whole Party