#TravelFromHome With Recipes From Around the World

Tortilla de Patatas - Spain 🇪🇸

• Extra Virgin Olive Oil (lots of it)
• 600-700g of potatoes
• 5-6 free range eggs
• 1 large onion
• Salt

• Peel the potatoes and rinse them under cold water
• Slice the potatoes into thin pieces (½ centimetre)
• Pat the potato pieces dry and put them into a large bowl, sprinkle with salt, and mix well
• Heat a ½ inch of extra virgin olive oil in a large frying pan at medium/low heat
• When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Slice the onion as thin as possible and add them to the pan
• Cook the potatoes and the onion for 20 minutes at a low heat (they may break apart, that is okay).
• While the potatoes and the onion are cooking, beat the eggs in a large bowl and season with some salt.
• When the potatoes and the onion have been frying for about 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away
• After a few minutes, add the potatoes and the onion to the egg mixture and stir well
• Let the egg mixture sit for about 10 minutes
• In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture (add a few drops of oil)
• Over a low heat, cook the mixture for about 6-8 minutes per side
• When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out, it'll be messy, but that's okay - you got this!
• Finally, slide out of the pan onto a serving plate and let cool a little before diving in

Crêpes - France 🇫🇷

• 300g of flour
• 3 eggs
• 2 tbsp of oil
• 800ml of milk
• If you’re feeling naughty add 50ml of rum

• Put the flour in a bowl and make a little volcano
• Add the oil, the rum and the eggs and mix everything together
• Slowly add the milk while turning until you have your batter and rest for 30min
• Warm a pan and rub oil all over the pan with some kitchen roll
• Put some batter in the pan and swirl the batter around, carefully turning the crêpe over to cook the otherside
• Once it is golden, remove the pan and serve it however your heart desires. Make it savoury with egg, ham and cheese, or sweet with nutella or honey & lemon - it’s just the best! 

Banitza - Bulgaria 🇧🇬

• A packet of filo pastry
• 100gmelted butter
• 3 eggs
• 6 tablespoons of sugar (add more if you have sweet tooth)
• 2 cups of milk

• You layer the filo pastry with melted butter in between every other sheet. Make sure to butter the top layer before you bake for about 15 mins or until golden on top.
• Once out of the oven, put to one side until it cools
• Mix the eggs and sugar and then add the milk and if available, a dash of vanilla extract.
• Pour the mixture over the cooled off filo pastry and let it absorb for a good 10 mins before baking again at 200 C until golden brown on top  

Yemista - Greece 🇬🇷

• 5-6 beef tomatoes
• 4-5 green/red peppers
• 2-3 potatoes
• Short grain rice, can use paella rice (1 full tbsp per vegetable)
• 1 onion (chopped)
• 1 bunch of fresh parsley (chopped)
• 1 full mug olive oil
• Passata and tomato puree
• Salt/pepper to taste

• Preheat oven to 180c
• Cut off the tops of the peppers and tomatoes and remove the inside of the vegetables, placing the tops to one side 
• Add the insides of the tomato into a big bowl along with the passata and tomato puree
• Then add all other ingredients to the bowl: chopped onion, parsley, rice, olive oil and salt & pepper
• Place all peppers on a baking tray and fill with the mixture, leaving some space as the rice will get larger when heated. Place the tops of the peppers back on
• Add chopped potatoes in the tray (don't forget to season them with salt)
• If any mixture is left pour it on top of the potatoes, this will make them even more scrumptious
• Cook the Yemista for approx. 45 mins

Bibimbap - Korea 🇰🇷

• 100g beef steak 
• 2 tsp light soy sauce (plus some extra for serving)
• 120g rice
• Sunflower oil
• 1 carrot chopped into matchsticks
• 50g spinach (or Kale)
• 2 eggs (1 per dish)
• ½ tsp of toasted sesame seeds
• A thumbsized piece of root ginger, peeled and cut into matchsticks

• 2 tbsp gochujang (if you don’t have that you can use 4 tsp sriracha and 2 tsp of white miso paste)
• 2 tsp of toasted sesame seeds
• 2tsp cider vinegar
• 4 tsp light soy sauce 

• Put the steak into a bowl and add the soy sauce
• Boil the rice following packet instructions 
• Then heat 1 tsp oil in a frying pan or wok then add the steak, leaving the soy sauce behind in the bowl. Fry quickly at a high temperature until well browned on the outside, put it onto a board and cover with foil to rest. 
• Now fry the carrots in the same pan for 2-3 mins until starting to soften then transfer to a plate. Next add the spinach and fry until just wilted (about a minute)
•  Finally fry the eggs, adding a little extra oil if the pan is dry.
• When the rice is cooked, drain and pile into 2 bowls. Slice the steak then put it on top of the rice. Next to that add that lovely looking clump of cooked carrots, then the spinach and finally the ginger. 
• Scatter the sesame seeds over the top. Stir all of the sauce ingredients together in a bowl and serve alongside the rice. The best way to eat it is to dollop on a good serving of the sauce, break into the egg and stir everything together so the sauce and the runny egg yolk get deliciously mixed up with all the vegetables and steak - NOM!

Nasi Tomato - Malaysia

• 2 Cups or 400 g Basmati Rice
• 3 Tablespoons or 45 ml Vegetable Oil (not olive)
• 3 Teaspoons or 7.8 g Teaspoons Chinese 5 Spice
• 1 Tablespoon (1" or 2.5 cm knob) Fresh Ginger (Finely Minced)
• 4 Cloves Garlic (Finely Minced)
• 4 Shallots (Finely Minced)
• 1 Cup or 300 ml Chicken or Vegetable Stock
• 1/2 Cup or 150 ml Water
• 1 1/2 Cups or 300 g Crushed Tomatoes
• 1 Cup or 250 ml Coconut Milk
• 2 Teaspoons or 4 g Sugar
• Salt to Taste

• Rinse the rice in lukewarm water in order to remove the starch and repeat until the water is clear (about 3 times). Allow the rice to sit covered in lukewarm water for 30 minutes.
• Heat a pan over medium heat with the oil. Add the Chinese 5 spice and stir for about 1 minute until it becomes a smell sensation. 
• Add the minced garlic, shallot and ginger and cook for another 3 minutes (until they become golden brown).
• Add the rice to the pan and thoroughly combine. Cook for another 2 minutes.
• Add the crushed tomatoes and cook for 2 minutes.
• Add the stock, coconut milk, water and sugar and bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot and allow it to simmer for 15 minutes.
• Remove the rice from the heat and allow it to stand for 5 minutes.
• Fluff with a fork, salt to taste and enjoy! 

Jiaozi - China 🇨🇳

• 250g minced pork
• 25 dumpling wrappers
• 3 pieces of minced ginger
• 1 tbsp light soy sauce
• 1 tsp starch
• 1/2 tsp cooking wine
• 1/4 tsp sugar
• 1/2 tsp salt
• Optional: carrots, mushrooms

• Mix the above ingredients using a pair of chopsticks for the ultimate Chinese cooking experience. The mixture should end up as a paste like consistency.
• Wrap the minced pork mixture in the dumpling wrappers, try not to overfill. Thes easiest way to do this is to use chopsticks to place a small amount of mixture on the wrapper, fold over the wrapper and use a splash of water on the edge of the wrapper to stick the two sides together, making sure the dumplings are tightly sealed.
• Boil the water first and then put the dumplings in, you may need to do this in two batches. Once the dumplings start to float, boil for another minute
• You can either eat them once out of the pan, or you can then fry them so they are a little crispy
• Serve with a dressing of your choice. We recommend a combination of soy sauce, sugar and sriracha and sesame oil. 

Quesillo - Venezuelan 🇻🇪

• 1 cup of sugar
• You can add water if desired for a more diluted caramel

• 1 can of Condensed Milk
• 1 can of whole milk (use the same can the condensed milk came in)
• 5 whole eggs at room temp
• a touch of vanilla extract
• a touch of rum or whiskey (this will remove any egg flavor to the dessert)

• Preheat the oven to 175 degrees C
• Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
• Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
• Pour sweetened condensed milk into a blender. Fill the empty can with milk and add to the blender; stir in eggs, vanilla extract and rum. Blend well.
• Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don’t let the water go over the rim.
• Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
• Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate. Dive in and enjoy - scrumptious 😋