Hello Everyone,

Here is a Swedish Recipe for you to try. 😍

🇸🇪 Cinnamon Rolls:

Cinnamon roll or kanelbulle is a famous Swedish pastry that is generously flavored with cinnamon. The cinnamon rolls as the world knows them today are thought to have originated in Sweden. Swedish cinnamon rolls are like edible hugs, and there is even a holiday (October 4:th) for the pastry.

Ready in: 3h:

Servings: 30:

Ingredients:

Dough:

50 Grams Fresh Yeast or 12 Grams Dry Yeast
500 ml. Milk
½ tbsp. Ground Cinnamon
1 tbsp. Ground Cardamom
250 Grams Butter, cubed
200 Grams Caster Sugar
1000 Grams Flour
1 tsp. Salt

Filling:

150 Grams Butter
80 Grams Caster Sugar
80 Grams Brown Sugar
4 tbsp. Ground Cinnamon

Topping and garnish:

1 Egg
1 tsp. Water
Pinch of Salt
Nib (Pearl) Sugar

1. Before beginning the baking, take everything from the fridge and let it sit in room temperature for an hour. It is important that all ingredients have the same (room) temperature.

2. Begin by creaming the butter, sugar and cinnamon together for the filling, then set aside.

3. Make the dough. Crumble the yeast in a big bowl and add the milk. Mix until the yeast is fully dissolved.

4. Add the cinnamon, cardamom, butter, sugar and half of the flour. Combine to a sticky dough. Then add the salt and most of the remaining flour, little by little. Kneed the dough thoroughly, for at least 10 minutes using in a machine, or a little longer if you do it by hand. It shouldn't be sticky, but still not hard or firm, and it should be elastic.

5. Roll the dough out to a large rectangle, about 30 x 40 centimeters in size.

6. Spread the filling evenly over the entire rectangle.

7. Gently roll the dough into a log shape, starting from the long edge closest to you. Pinch the seam closed tightly.

8. Cut the log into 1 cm slices. This is actually easiest if you use dental floss (with no flavor) or another sharp string. If you use a knife, the log will be flattened and the rolls will not be round. Slide a long piece of dental floss under the dough. Wrap it around the top and pull tightly in opposite directions to pull the floss through the roll. Repeat until you've sliced the entire log.

9. Place each slice in a round disposable paper baking mold on a baking tray, and leave some space between the buns. Cover with a cloth and leave to proof for 2 hours.

10. Preheat the oven to 200°C or 390°F.

11. Whisk the egg, water and salt for the topping together. Using a brush, coat the buns with a thin layer of the egg mixture and sprinkle generously with nib (pearl) sugar on top for garnish.

12. Bake in the middle of the oven for about 15 minutes, or until they are slightly golden in color. Serve warm or cold, with coffee or a glass of cold milk.

Have Fun Creating resh🍩🍩
All the best,
LuckyEthel (Caroline) 🌈😍❤

Hello Everyone,

Here is a British Recipe for you to try 😍

🇬🇧 Full English Breakfast:

A proper fry-up is a very personal thing, so feel free to swap in and out what you like best. This full English breakfast could also be topped up with black pudding or hash browns.

Ready in: 45 Minutes:

Servings: 4:

Ingredients:

4 Sausages
2 Tomatoes, halved
300 Grams sliced Mushrooms
8 Rashers Smoked Bacon
4 Slices White Bread, cut into triangles
400 g Baked Beans
4 Eggs
2 tbsp. Vegetable Oil

1. Preheat a frying pan to medium high heat. Preheat the oven to 120°C or 250°F.

2. Fry the sausages for 15 minutes, turning occasionally, until golden and cooked through. Add the tomatoes, cut-side up, and the mushrooms for the last 10 minutes of cooking. Remove from the stove and keep warm in the oven.

3. Heat a large frying pan and add 1 tablespoon of oil. Add the bacon and fry until crisp and golden on both sides. Remove from the pan and keep warm with the other ingredients in the oven.

4. Fry the bread in the bacon grease in the pan for 2-3 minutes on each side, until golden.

5. Place the baked beans in a small saucepan and simmer for 5 minutes.

6. Meanwhile, heat the remaining 1 tablespoon of oil in a clean, large frying pan, then crack in the eggs and fry just until the white has just set and the yolks are still slightly runny.

7. To serve, divide all the ingredients among 4 plates and serve with mugs of tea.

This is one of mine and my hubby's favourites. 🍛🍛
All the best on creating this recipe 🍛🍛🍅🍄
LuckyEthel (Caroline) 😍❤🌈

Hello Everyone,

Here is a Russian Recipe for you to try 😍

🇷🇺 Piroshki:

Piroshki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. They are a popular street food and comfort food in far eastern Europe, and come in both sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions or cabbage. Typical sweet fillings are fruit, jam, or quark.

Ready in: 2h 30 minutes:

Servings: 4-6:

Ingredients:

Dough:

350 ml Milk
1 tbsp. Dry Yeast
½ tbsp. Sugar
1 tsp. Salt
3 tbsp. Melted Butter
1 Egg
440 Grams All-Purpose Flour

Filling:

450 Grams Ground Beef
1 tbsp. Oil
1 Onion
3 Garlic Cloves
1 Egg
150 Grams Mozzarella Cheese
1½ tsp. Salt
½ tsp. Ground Black Pepper
1 Deciliter fresh chopped Dill
1 Beaten Egg, for Egg wash

1. Prepare the yeast dough first. Heat the milk until warm to touch, then pour into a large mixing bowl. Add the sugar and sprinkle the yeast evenly over the milk. Allow the yeast to proof for 5 minutes.

2. After 5 minutes, whisk in the melted butter, salt and egg. Gradually add the flour, whisking the mixture until it thickens into a thick batter. Continue adding flour until soft dough forms.

3. Turn dough out onto well-floured work surface; use additional flour as needed. Knead the dough for 4 to 5 minutes until smooth and elastic. Return the dough to the mixing bowl, cover the bowl with a clean towel and allow the dough to proof until doubled in size; about 45 to 60 minutes.

4. Meanwhile, prepare the filling. Fry the ground beef in oil.

5. Place the onion and garlic into a food processor and pulse into a puree. Alternatively, use a grater to puree the onion and finely mince the garlic.

6. In a large bowl combine all of the filling ingredients: pureed onion, garlic, meat, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.

7. Once the dough has proofed, punch it down and knead again for a few minutes. Divide the dough into even portions - 8 pieces for large piroshki, 16 pieces for smaller piroshki. Roll each piece of dough into a circle, add filling into the center, then press the dough together to seal the filling inside.

8. Place the piroshki seam side up onto baking sheets lined with parchment paper. Brush the tops with an egg wash using a pastry brush. Allow the piroshki to proof for 30 to 45 minutes. Meanwhile, preheat oven to 175°C or 350°F.

9. Bake the piroshki for 25 to 30 minutes, depending on the size of your piroshki. Remove them from the baking sheet onto a cooling rack to cool for 15 to 20 minutes before serving.

Good luck on this recipe 😍
All the best,
LuckyEthel (Caroline) 🇬🇧

Hello Everyone,

Here is An Indian Recipe for you to try. 😍

🇮🇳 Kheer:

Kheer is a sweet and fragrant rice pudding, and it's a very popular Indian dessert that fits into any special occasion menu. Rice kheer is also easy to make and the entire recipe can be made in one pan or pot.

Ready in: 35 minutes:

Servings: 4:

Ingredients:

2 tsp. Ghee or Clarified Butter
45 Grams Presoaked and drained short Grain or Basmati Rice
1 Liter Warm Milk
5 tbsp. Sugar
Pinch of Salt
2-3 Cardamom Pods, crushed (about 1 tsp. ground Cardamom)
Generous pinch of Saffron Strands
2 teaspoon Rose Water
25 Grams sliced Almonds, toasted
25 Grams chopped Pistachio Nuts

1. Soak saffron in 1 tablespoon of warm milk and keep aside.

2. Heat up a heavy bottom non–stick pan. Add in ghee or butter.

3. Stir in the drained rice for 1 minute on medium heat.

4. Slowly add in the warm milk. Lett it come to a boil and stir occasionally. Once it starts to boil, lower the heat and keep stirring often to avoid rice or milk sticking to the bottom and sides of the pan.

5. After 20 minutes, the rice should be tender enough. Add in the sugar, salt, cardamom and saffron milk.

6. Cook it for another 10 minutes. The milk should have considerably reduced. Mash some rice with the back of the spoon if you like it that way. It might look thin, but remember that after chilling it will thicken up considerably.

7. Stir in the chopped nuts.

8. Serve warm or chilled. Add rose water just before serving.

Hope you have fun creating this recipe 😍❤
All the best of luck,
LuckyEthel (Caroline) ❤😍 🇬🇧

Hello Everyone,

Here is A Italian Recipe for you to try. 😍

🇮🇹 Panettone:

Chocolate and Orange Panettone

Soft, light, chewy, fruity and wonderfully aromatic, Panettone is Italy’s world famous sweet bread that is traditionally enjoyed for Christmas and New Year. To make panettone you will need a traditional paper panettone mold. They are constructed of thick, sturdy paper with a smooth coating inside and are not meant to be reused.

Ready in: 3h 15 minutes:

Servings: 20:

Ingredients:

1½ Packets of Yeast (7 Grams each)
375 ml. Water heated to 45°C or 115°F
375 ml. Whole Milk heated to 45°C or 115°F
300 Grams Sugar + 1 tbsp.
1 Egg + 1 Egg White
Pinch of Salt
1 tsp. of Vanilla Extract
Zest of 1 Orange
115 Grams Melted Butter
960 Grams All-Purpose Flour
175 Grams Chocolate Chips
140 Grams Raisins, chopped

1. Preheat the oven to 175°C or 350°F.

2. Sprinkle the yeast into a bowl with the warm water and milk and whisk in 1 tablespoon of the sugar. Let sit for 5 to 7 minutes or until it becomes very foamy.

3. Next, whisk in the rest of the sugar, 1 egg, salt, vanilla, orange zest and melted butter until combined and transfer it to a standing mixer with the hook attachment.

4. Slowly pour in the flour and mix on low speed until combined and kneed for 5 to 10 minutes.

5. Let sit for 1 hour or until it doubles in size.

6. Add the chocolate chips and raisins and fold them in the dough until they are completely folded in. Put the dough into a prepared cake pan with a panettone mold and let rise for more 30 minutes.

7. Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake for 60 to 70 minutes or until browned on top and the inside is cooked.

8. Cool completely on a rack before slicing and serving.

This recipe sounds really nice, yum yum ❤😍
Hope you all have fun creating this recipe ❤😍🌺
All the best,
LuckyEthel (Caroline) 🌺 🇬🇧

Hello Everyone,

Here is a Japanese Recipe for you to try. 😍

🇯🇵 Agedashi Tofu:

A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings. If you don’t mind deep-frying, this tofu dish is incredibly easy to make at home.

Ready in: 20 minutes:

Servings: 2:

Ingredients:

300 Grams Firm Tofu
2 tbsp. Corn Starch
Cooking Oil to deep-fry

Sauce/Broth:

1½ Deciliter Dashi Broth
2 tbsp. Soy Sauce
2 tbsp. Mirin
1 tbsp. Sugar

Toppings:

5 cm of Daikon, grated
Spring Onions
Sesame Seeds to sprinkle

1. Make the sauce by putting all the ingredients into a sauce pan. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.

2. Cut the tofu 3cm x 4cm x 2cm. Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.

3. Place the corn starch onto a flat tray and dip each tofu into the starch on all sides. Dust off the excess with a brush.

4. Heat the oil in a deep frying pan to 340°F or 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.

5. Take the deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.

6. Place the fried tofu into a serving bowl and top with the toppings, then pour the sauce over the top.

Hope you have fun creating this recipe 😍💐
All the best of luck,
LuckyEthel (Caroline) 🇬🇧 💐🌺

Hello Everyone,

Here is a French Recipe for you to try. 😍

🇫🇷 Gratin Dauphinois:

A classic French Dauphinois is really delicious. The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food.

Ready in: 60 minutes:

Servings: 6:

Ingredients:

1 Kilo Baking Potatoes, peeled and cut crosswise into slices
12 Deciliter Whole Milk
2 Garlic Cloves, lightly bruised
3½ Deciliter Heavy Cream
3½ dDeciliter Sour Cream or Crème Fraiche
1 tsp. Salt
¼ tsp. Ground Black Pepper
Pinch freshly grated Nutmeg
2 tbsp. Butter
1½ Deciliter grated Gruyere Cheese

1. In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.

2. Continue simmering the potatoes for 15 minutes, until they just start to turn tender. Be very careful not to overcook them as they need to hold their shape for layering in the pan.

3. Preheat the oven to 350° F or 175° C.

4. Drain the milk from the pan and add the heavy cream, crème fraiche (or replace with the milk already used), salt, pepper, and nutmeg to the hot potatoes.

5. Heat the cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender, but not falling apart.

6. Butter a large baking dish and carefully lift the potatoes into the dish and layer without breaking them up too much.

7. Cover with the cream from the pan.

8. Sprinkle the Gruyere cheese over the potatoes.

9. Bake in the oven for 20 to 25 minutes, until the potatoes are golden brown on top and the cream soaked up.

10. Serve with roast lamb or other meats, and a fresh salad.

Hope you have fun creating this recipe 🌺😍
All the best of luck,
LuckyEthel (Caroline) 🌺💐🇬🇧

Hello Everyone,

Here is a American Recipe for you to try. 😍

🇺🇸 Banana Bread:

Dear Banana Bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet. You could also add in chopped walnuts or pecans.

Ready in: 1h:

Servings: 6:

Ingredients:

3 Ripe Bananas
75 Grams Melted Butter
100 Grams Sugar
1 Egg, beaten
1 tsp. Vanilla Extract
1 tsp. Baking Soda
185 Grams All-Purpose Flour
Salt, to taste
Optional: 85 Grams Mini Chocolate Chips or Chopped Nuts

1. Preheat the oven to 180°C or 350°F.

2. In a bowl, add the bananas and mash with a fork until smooth. Add in the melted butter and stir until well combined.

3. Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.

4. Add in the chocolate chips or nuts if you use them and pour the batter into a greased loaf pan. Top with additional chocolate chips or nuts.

5. Bake for 50 minutes to an hour, or until a toothpick comes out clean. Cool completely before serving, preferrably with vanilla ice cream and chopped nuts.

Have great fun creating this recipe. 🌺💐
All the best of luck,
LuckyEthel (Caroline) 🌸🌺💐🇬🇧

Hello Everyone,

Here is a Rare British Recipe for you to try 🍊🍋

🇬🇧 St Clements Pie:

A very British version of Key lime pie. This is an indulgent, creamy and tangy tart made with oranges and lemons, which gives it its name. The base is usually made using digestive biscuits, but you could also use different types of biscuits if you prefer.

Ready in: 1h 30 minutes:

Servings: 8-10:

Ingredients:

Crust:

250 Grams Light Digestive Biscuits
100 Grams Cornflakes
85 Grams Butter, melted
140 Grams Caster Sugar

Filling:

1 Large Egg plus 4 Large Egg Yolks
1 Can (397 Grams) Sweetened Condensed Milk
3 Lemons, Zest and Juice
2 Oranges, Zest and Juice

Topping:

150 ml Double Cream
100 Grams Fat Free Greek Yogurt
4 tbsp. Icing Sugar
Lemon and Orange Zest for decorating

1. Preheat your oven to 175°C or 350°F.

2. Grease a fluted tart pan with removable bottom or add a baking sheet.

3. Break the biscuits into a big bowl, or double-bag them in food bags and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs.

4. Mix with the melted butter and sugar, and press into the base and sides of the tin. Bake for 15 minutes, then remove from the oven and reduce the temperature to 160°C or 325°F.

5. Whisk the egg and egg yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Save a little zest for decoration.

6. Pour the mixture in the tin and bake for 20 minutes. Let the pie cool in the tin, then chill it or at least 5 hours or overnight.

7. Whip the cream, yogurt and icing sugar together. Dollop it on the pie and scatter with zest to serve.

This recipe I am going to try, it really sounds gorgeous, yum,yum ❤😍
I do hope you all have fun creating this recipe 🍊🍋🍊🍋
All best of luck,
LuckyEthel (Caroline) 😍❤ 🇬🇧

Hello Everyone,

Here is a American Recipe for you to try🌺🌸

🇺🇸 Hamburger:

Hamburgers are loved all over the world. Here is a classic American recipe, to be cooked on the grill.

Ready in: 30 mins:

Servings: 4:

Ingredients:

500 Grams Ground Beef
2 tbsp.Finely chopped Onion
4 tbsp. Soft White Breadcrumbs
2 tsp. Worcestershire Sauce
1 tsp. Mustard
1 tbsp. Water
1 tbsp. Milk
½ tsp. Salt
½ tsp. Onion Powder
A big pinch of Pepper
4 Hamburger Buns

Toppings:

American, Cheddar or Swiss Cheese Slices
Lettuce Leaves
Sliced Tomato
Sliced Onion
Cooked Bacon Strips
Ketchup
Mustard
Pickles
Mayonnaise

1. Prepare and heat the grill, making sure that the coals are covered with gray ash before you begin cooking the meat.

2. Combine the bread crumbs, Worcestershire sauce, mustard, water, and milk in a large bowl and let stand for 5 minutes.

3. Add the salt, onion powder, and pepper and mix.

4. Then add the ground beef and mix gently with your hands until everything is just incorporated.

5. Shape the meat mixture into four patties.

6. Cook 10-15 cm from the coals for 10 to 15 minutes until the hamburgers are no longer pink in the center, and they reach an internal temperature of at 70°C or 160°F.

7. Toast the hamburger bun halves on the grill just before serving.

8. Serve with all or any toppings you like.

Have fun creating this recipe, this is Ideal making it with your
kids. 🍔 ❤ 👨‍👩‍👧‍👦
All the best,
LuckyEthel (Caroline) 😍❤💐 🇬🇧

Hello Everyone,

Here is a Chinese Recipe for you to try. 🍜💐

🇨🇳 Yu Sheng:

Yu sheng or yee sang is basically a salad made with colorful strips or strands of vegetables, fresh raw fish slices, condiments, and plum dressing. Each of the ingredients has its auspicious meaning, and yu sheng itself means raw fish.

Ready in: 45 minutes:

Servings: 2:

Ingredients:

150-200 Grams Smoked Salmon
1 Medium peeled Yam
1 Small White Daikon
1 Carrot
1 Mango
1 Cucumber, deseeded
½ Red Bell Pepper
Pickled Ginger
10 Thin Wonton Wrappers cut into 1 centimeter wide strips
Cooking Oil for deep frying
Red Food Coloring
Green Food Coloring

Condiments:

20 Grams Roasted Peanuts, roughly chopped
1 tsp. Chinese Five-Spice Powder
1 tsp. Sesame Seeds
1 tbsp. Cooking Oil
4 tbsp. Plum Sauce
1 tbsp. Sesame Oil
Water

1. Mix plum sauce and sesame oil in a bowl. Then add water by the tablespoon to thin the sauce to the consistency you like. It should be pourable but not too thin.

2. Preheat cooking oil in a pan. Lower the heat to medium and fry the wonton strips until golden brown. They turn brown quickly so be sure to lower your heat when you are ready to fry. Place on absorbent paper towel.

3. Julienne the vegetables and fruit with a knife, or use a peeler with teeth to cut the vegetables and fruit into long strips. You could also use a spiralizer to spiralize the vegetables and fruit.

4. Separate the shredded yam into two equal portions. Add a few drops of green food coloring on one and red on the other. Wear gloves and toss them to make sure they pick up the color. Spread them out on a baking sheet lined with parchment paper to let them dry a little bit while you prepare other things.

5. Preheat a pan with cooking oil. When the oil is hot, add the red yam and fry for about 3-4 minutes. Place on absorbent paper towel. Repeat with the green yam.

6. Arrange two smoked salmon slices by overlapping slightly. Roll them up and it will look like a rose.

7. Place all ingredients on a plate. Add each ingredient next to each other on the platter and top with five-spice, sesame seeds, peanuts and the plum sauce. After all the ingredients are added, toss them together. In Chinese tradition, the higher you toss, the greater the fortunes will be.

This recipe could be a it of a challenge? 🍜😍
Hope you can have fun creating this recipe. 🍜❤🍜
All the best,
LuckyEthel (Caroline) 💐❤💐 🇬🇧

Hello Everyone,

Here is a Spanish Recipe for you to try. 🍱💐

🇪🇸 Arroz de Coliflor:

Riced cauliflower is an excellent recipe that you can integrate into your basic home cooking reportoire. This recipe is straightforward and flavorful. The riced cauliflower acts as a foil for more pronounced main flavors. You can combine it with any other vegetables or with meat or fish. Like white rice, it’s great for mopping up gravies and sauces.

Ready in: 20 minutes:

Servings: 4:

Ingredients:

1 Head Cauliflower
2½ Deciliter Chicken Broth
2 Tomatoes, chopped
1 Small Onion, chopped
½ Red Bell Pepper, chopped
2 Garlic Cloves, minced
1 tsp. Ground Cumin
1 tbsp. Olive Oil
1 tbsp. Tomato Paste
Salt and Black Pepper to taste

1. Cut the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower has the texture of rice, don’t over process. Set aside and repeat with the remaining cauliflower.

2. In a medium sauce pan, heat the oil over medium-high heat. Add the onions, garlic and bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

3. Add the cauliflower rice, chopped tomato, cumin and the tomato paste. Stir until the cauliflower rice is well coated. Add the chicken stock and stir well until everything is combined. Now you can also add any additional ingredients you want to add, such as shredded chicken, peas, carrots, green beans and red pepper flakes. Cook for about 5 to 7 minutes more and then season with salt and fresh ground black pepper.

Hope you have creating this recipe 🍱💐
Hope it's not to heard for you ❤🌺
All the best,
LuckyEthel (Caroline) 🌸💐❤ 🇬🇧

Hello Everyone,

Here is Another Recipe for you to try. 😍

🇺🇸 Cheese Grits:

Grits is boiled cornmeal, a southern classic, usually served as a side dish. This recipe is based on quick grits, which will cook in 5 minutes. There are also other kinds, such as stone ground grits that can take 40-45 minutes to cook, regular grits will take 10 minutes to cook and instant grits that only need 1 minute. Be sure to take note of which type of grits you are using and adjust the cooking time accordingly.

Ready in: 15 minutes:

Servings: 6:

Ingredients:

5 Deciliters Chicken Broth
5 Deciliters Milk
½ tsp. Salt
2½ Deciliters Quick Grits
2½ Deciliters shredded sharp Cheddar Cheese
4 tbsp. Unsalted Butter

Topping:

Butter
Black Pepper
Extra Shredded Cheese

1. Combine the chicken broth and milk in a medium size saucepan. Heat over medium heat. Bring to a simmer.

2. Stir in the salt. Then add the grits slowly while stirring. Stir until all grits are well mixed.

3. Cover and reduce heat to low for 3-4 minutes. Remove the lid and stir the grits. Continue stirring while cooking over low for an additional 1-2 minutes. The grits will be tender when done cooking.

4. Turn the heat off. Add in the butter and cheese. Stir until well mixed.

5. Serve immediately. Top with additional shredded cheese, butter and fresh pepper if desired. You could also add gorgonzola or garlic fried shrimp for additional flavours.

Hope you have great fun creating this recipe, 🧀🧀
All the best,
LuckyEthel (Caroline) 🇬🇧🌈 😍

Hello Everyone,

Here is a Indian Recipe for you to try. 😍

🇮🇳 Butter Chicken:

Ready in: 45 minutes:

Servings: 6:

Ingredients:

Chicken marinade:

800 Grams Boneless and Skinless Chicken Thighs or Breasts
1 Deciliter Plain Yogurt
1½ tbsp. Minced Garlic
1 tbsp. Minced Ginger
2 tsp. Garam Masala
1 tsp. Turmeric
1 tsp. Ground Cumin
1 tsp. Red Chili Powder
1 tsp. Salt

Sauce:

2 tbsp. Olive Oil
2 tbsp. Ghee (or 1 tbs. Butter + 1 tbs. Oil)
1 Large Onion, sliced or chopped
1½ tbsp. Minced Garlic
1 tbsp. Minced Ginger
1½ tsp. Garam Masala
1½ tsp. Ground Cumin
1 tsp. Crushed Coriander Seeds
400 Grams crushed Tomatoes
1 tsp. Red Chili Powder (adjust to your taste preference)
1¼ tsp. Salt
2½ Deciliters of Heavy Cream
1 tbsp. Sugar
½ tsp. Kasoori Methi or dried Fenugreek Leaves

1. Cut the chicken in bite-sized pieces. Combine chicken with all of the ingredients for the chicken marinade in a bowl. Let it marinate for at least 30 minutes to an hour, or overnight if time allows for it.

2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. The chicken will finish cooking in the sauce later.

3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about half a minute until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

6. Remove the sauce from the heat and scoop the mixture into a blender. Blend it until smooth. You may need to add a couple tablespoons of water to help it blend.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with fresh, hot basmati rice and naan bread.

This recipe looks a little bit of a Challenge, What do you think? 🍲🍜
All the best of luck,
LuckyEthel (Caroline) 😍🌈 🇬🇧

Hello Everyone,

Here is a Greek Recipe for you. 😍

🇬🇷 Mosaiko:

Mosaiko is a wonderful chocolate dessert from Greece. It's soft, creamy and with a crunchy bite. These no-bake treats are simple enough for children to make. Prepare it for your family and friends, serve with some vanilla ice-cream and enjoy!

Ready in: 2h:

Servings: 8:

Ingredients:

250 Grams Unsalted Butter, melted
200 Grams Icing Sugar
3 tbsp. Cocoa Powder
2 Eggs
1 Orange, the Zest and the Juice
1 tsp. Vanilla Extract
300 Grams Petit Beurre Biscuits (Butter Cookies), crushed
A Pinch of Salt
A Pinch of Sugar

1. This recipe contains raw eggs. If you are buying eggs in USA, or any other country where there are risks involved in eating raw eggs, you should pasteurise the eggs first, so they are safe to eat. Place them in a saucepan filled with water and fitted with a thermometer. Turn on the heat and bring the water up to 60˚C or 140˚F. Keep the water temperature at 60˚C or 140˚F, but no more than 61˚C or 142˚F, for 3 minutes. Remove the eggs from the warm water and rinse thoroughly with cold water.

2. To prepare the mosaiko, separate the eggs into whites and yolks.

3. Make meringues. Add the egg whites, a pinch of salt and a pinch of sugar in a large bowl. Make sure your bowl and whisk is clean and free of any water. Whisk the egg whites until white and foamy. Add 35 grams of icing sugar and whisk until the mixture is very thick and glossy, and a long trailing peak forms when the whisk is lifted.

4. Melt the butter. Pour the melted butter into a large bowl and add the rest of the icing sugar, the cocoa powder, the vanilla extract and orange juice and zest, and whisk to combine. Add the egg yolks and whisk. Add the meringues and blend with light circular movements. At the end add the crushed biscuits and mix.

5. Layer a rectangular baking cake tin with some plastic wrap and pour in the mixture. Place in the freezer for 1 hour.

6. Turn the form upside down onto a platter; remove the plastic wrap and serve the mosaiko in slices with some vanilla ice cream. Store in the fridge.

All of you have fun creating this recipe. 🍞🍖
All the best of luck,
LuckyEthel (Caroline) 😍🌈 🇬🇧

Hello Everyone,

Here is a Russian Recipe for you to try. 😍

🇷🇺 Okroshka:

Okroshka is a Russian cold soup that can be made with any available crunchy summer veggies, herbs and eggs. Somehow the combination of tangy and salty, smooth and crunchy makes it the perfect summer food.

Ready in: 1h:

Servings: 6-8:

Ingredients:

3 Medium Potatoes
4 Eggs
1 English Cucumber
8 Radishes
2 Green Onions
1 Bunch Fresh Dill
1 Mint Sprig
150 Grams Smoked Sausage, sliced
2 tsp. Dijon Mustard
1 Liter Buttermilk (can be substituted with Kvass or Vegetable or Chicken Stock)
Juice from 2 Lemons plus more for garnish
Salt and Pepper to taste

1. Cook the potatoes by baking or boiling them. Let them cool down, then peel and finely chop them.

2. Boil the eggs and peel them. Separate the whites from yolks. Set the yolks aside on a plate. Chop the whites and add them to the bowl with potatoes.

3. Dice the cucumbers, radishes, green onion and herbs. Mix well and season with salt and pepper.

4. Prepare the soup base by combining the buttermilk, dijon mustard and juice from 2 lemons plus the egg yolks in the food processor or blender. Then put the mixture into the fridge for at least 30 minutes.

5. Divide the chopped vegetables between the serving bowls and pour the buttermilk base on top. Add smoked sausage and garnish with fresh dill and more lemon juice. If the mixture is too thick, add water to the buttermilk to your taste.

Hope you have creating this recipe. 🍲
All the best of luck,
LuckyEthel (Caroline) 😍💐🌈 🇬🇧

Hello Everyone,

Here is a Italian Recipe for you to try. 😍

🇮🇹 Pizza Marinara:

To this day, Pizza Marinara is still one of the few pizzas that is prepared without mozzarella or any other cheese. The history behind the Marinara pizza is that Italian sailors asked the bakers to prepare a pizza without cheese, which they could take with them to sea. This was because of it's excellent preservation properties. In honor of the sailors, the pizza topping was called marinara.

Ready in: 2h:

Servings: 4 Big Pizzas

Ingredients:

Dough:

1 Kilo All-Purpose Flour
600 ml. Lukewarm Water
15 Grams Yeast
30 Grams Salt

Marinara Sauce:

800 Grams Passata
1 Garlic Clove, minced
1 tbsp. Dried Oregano
1 tbsp. Sugar
½ tsp. Salt
A pinch of Black Pepper

Topping:

4 Garlic Cloves, thinly sliced
Fresh Basil Leaves
Olive Oil

1. Put the water in a pan. Add yeast and stir gently, then let it sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water.

2. Add the salt for the dough, then gradually add in the flour as you stir the mixture simultaneously. You know you have added enough Flour when the mixture becomes too thick to stir.

3. Take the dough out of the bowl and put it on a clean and well-floured surface. Kneed the dough for about 5 minutes.

4. Cover the dough with a cloth and let it rise for 1 hour at room temperature.

5. Place the dough on a floured counter and put some flour the top of the dough as well. Cut it into 4 pieces and roll, stretch or throw them into large, very thin, discs.

6. Preheat the oven to 450°F or 230°C.

7. In a pan, bring the passata sauce to a boil on medium heat. Then add oregano, garlic, sugar, salt and pepper and let the sauce simmer for 10 minutes.

8. Place one portion of sauce on each pizza and top with the sliced garlic.

9. Bake for 10 minutes until the pizza is crispy and golden around the edges. Make sure not to burn the garlic slices.

10. Add a few fresh basil leaves and drizzle a little olive oil on top of each pizza before serving.

Hope you have creating this recipe. A fun recipe to make
with your kids. 😍 🧀 🌰 🍎 🍕🍕
All the best,
LuckyEthel (Caroline) 🌈 🇬🇧

Hello Everyone,

How is everyone doing? 😍❤
Here is an American Recipe for you to try.

🇺🇸 Mac n Cheese

Cheesy pasta is a favourite in many parts of the world and this is a traditional American recipe. If you want, you can use many different types of cheese instead of just cheddar. You can also put bread crumbs on top of the finished dish and gratinate it in the oven for a few minutes, for a crunchy crust on top.

Ready in: 30 minutes
Servings: 4

Ingredients

225 Grams Elbow Macaroni
4 tbsp. Butter
4 tbsp. All Purpose Flour
½ tbsp. Salt
Ground Black Pepper to taste
¼ tsp Garlic Powder
5 Deciliters Whole Milk
5 Deciliters Shredded Cheddar Cheese

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water. Stir occasionally until the pasta is cooked through but firm to the bite. Drain and set aside.

2. Melt butter in a saucepan over medium heat. Then stir in the flour, salt, garlic powder and pepper until smooth.

3. Slowly pour milk into the butter and flour mixture while continuously stirring until the mixture is smooth and bubbling, about 5 minutes.

4. Add the cheese to the milk mixture and stir until the cheese is melted, 2 to 4 minutes.

5. Fold the pasta into the cheese sauce until everything is coated.

I love this Pasta Dish, it's one of my favourites, yum yum 🍜
Hope you enjoy this recipe 😍❤
All the best,
LuckyEthel (Caroline) 🇬🇧

Hello Everyone,

Here is a Spanish Recipe for you all to try.😍❤

🇪🇸 Escalivada

Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers. The Catalan word "escalivar" means 'to roast over ashes or embers', but you can also prepare them in the oven with good results.

Ready in: 1h
Servings: 2-3

Ingredients

2 Eggplants, pricked all over with a fork
2 Red Bell Peppers
6 Large Tomatoes
1 Red Onion, quartered
A handful of fresh Thyme Sprigs
Large Cloves of Garlic, unpeeled
1 tbsp. Olive Oil
2 tsp. Sea Salt
50 Grams Almonds
1 tbsp. Lemon Juice
1 tbsp. Extra Virgin Olive Oil
25 Grams fresh Basil, roughly torn or chopped
Crusty Bread for serving

1. Preheat the oven to 400°F or 200°C

2. Tip the whole Aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and 1 teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.

3. Transfer to the oven and roast for 1 hour, chucking the almonds in for the last 10 minutes to toast.

4. Remove the tin from the oven. The vegetables should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the vegetables to sit while you whisk the lemon juice, extra virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic. Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart.

5. Scatter over the basil and the dressing, then mix really well together. Serve warm, with good crusty bread.

Have a great time creating this Spanish Recipe ❤😍
All the best,
LuckyEthel (Caroline) 🇬🇧

Hear Is Some Links for you, I hope you like..❤😍

LuckyEthel's Favourites..❤😍

TV / MOVIE THEMES &
SOUNDTRACKS 😍🎧🎵 📺

https://m.youtube.com/playlist?list=PL9AwLi6LrCeymcHgAvUoiZ-_EgX1mc8vt

FAVOURITE MUSIC 😍🎵🎧

https://m.youtube.com/playlist?list=PL9AwLi6LrCex_3gkIb-R1tJCcuPdR4FyQ

FULL WESTERN MOVIES 📺😍

https://m.youtube.com/playlist?list=PL9AwLi6LrCew2tZ1nsB1JI-UXUMxCwjU7

Hope you Enjoy!! 😍❤🎵📺
LuckyEthel (Caroline) 🇬🇧

Hello.

Here is a French Recipe.

Confit de Canard 🇫🇷

A classic, hugely popular recipe from France. You can make it time and time again and it just gets better. Canard means duck, and Confit as a cooking term describes when food is cooked in grease at a lower temperature for a longer time.

Ready in: 2h 30 minutes
Servings: 4

Ingredients

4 Bay Leaves, roughly torn
4 Garlic Cloves, roughly chopped
Handful Thyme Sprigs, roughly torn
4 Ducks Legs
1 Deciliter White Wine

1. The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.

2. Pour the wine into a saucepan that will snugly fit the duck legs in a single layer.

3. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat.

4. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering.

5. After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.

6. The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.

7. To reheat and crisp up the duck legs, heat oven to 400° F or 200° C. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp.

8. Serve with the reheated gravy, a crisp salad and some crisp golden potatoes or mash.

😍 Hope you all Enjoy this recipe ❤
All the best,
LuckyEthel (Caroline) 😍🇬🇧

Meatloaf is an easy and tasty way to cook minced beef. Serve it with potatoes (mashed, boiled or roasted), vegetables and gravy.

Ready in: 60 minutes
Servings: 8

Meatloaf 🇺🇸

Ingredients

600 Grams ground Beef
1 Egg
1 finely chopped Onion
1.5 Deciliters Milk
2.5 Deciliters dried Bread crumbs
2 tbsp. Mustard
1 tbsp. Ketchup
1 tbsp. Worcestershire Sauce
1 tsp. dried Parsley
1/2 tsp. Garlic Powder
Salt and Pepper to taste

Topping:

4 tbsp Ketchup
2 tbsp. Brown Sugar
1 tbsp. Red Wine Vinegar

1. Preheat the oven to 350°F or 175°C.

2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, garlic powder, salt and pepper. Use your hands to mush and mix these ingredients together until well combined.

3. Place in a lightly greased loaf pan, or form into a loaf and place in a lightly greased baking dish. Pat the meat down into an even layer.

4. In a small bowl, stir together the ketchup, brown sugar and vinegar for the topping. Pour the sauce on top of the meatloaf and spread it into an even layer.

5. Bake for 1 hour.

6. Let the meatloaf rest in the tray for 8-10 minutes before serving.

Hope You Enjoy This Recipe😍❤
Caroline

Hello Everyone, my name is Caroline (LuckyEthel).
I am new to this Food Game Site, can anyone help explain how it works 😀😍
Thank You
Caroline (LuckyEthel)