Traveling the world through 6 recipes

Food travel: take a trip around the world with these 6 recipes

From USA to South Africa, a travel around the world in search of delicious recipes easy to make at home

We have always been used to delight ourselves with the specialties of the place where we were born and raised. Nothing wrong, but in the world, there are many foods and dishes that wait for nothing but to be tasted! Today we will take you around the world, from the United States to South Africa, to discover typical dishes all to taste!

A French specialty: Gratin Dauphinois

Gratin dauphinois is a French dish prepared mainly with potatoes and Gruyere cheese.

Serves: 8

Time: 90 min

Ingredients: whole milk 650 ml, fresh liquid cream 350 ml, medium eggs 5, gruyere 350 g, butter to taste, garlic 1 clove, salt to taste, black pepper to taste, nutmeg to taste,potatoes 1.5 kg

Steps: Wash the potatoes, peel them and cut into thin slices. Grate the Gruyère cheese and set it aside. Heat the milk and when it is hot add garlic and nutmeg. Add salt and pepper. Remove the milk from the heat, remove the garlic and let it cool. Beat the eggs and add the cream. Add the mixture to the milk and mix well. Grease a baking dish and place a layer of potatoes. Sprinkle them with a little grated Gruyere and finally add the mixture. Repeat the layer until you run out of ingredients. Bake at 180 degrees for 90 minutes. Let stand before serving.

From far Russia: Salmon Coulibiac

Salmon Coulibiac is a crusty pie in which rice, vegetables and fish abound.

Serves: 8

Time: 50 min

Ingredients for the filling: rice 150 g, fish broth 300 ml, eggs 1, shrimp 200 g, chopped dill 1 tablespoon, parsley 1 spoon, chives 1 spoon, chopped mushrooms 50 g, lemon 1, lemon 1 teaspoon, salt to taste, pepper as needed.

Ingredients for the coulibiac: puff pastry 2 rolls, spinach 100 g, salmon fillet 400 g, eggs 1 beaten for glazing

Steps: Preheat the oven to 180 °. Cook the rice with the fish stock for 15 minutes, drain and let it cool. Once cooled, mix the rice with the beaten egg, the boiled prawns, the dill, the parsley, the chives, the mushrooms, the lemon zest and the juice all in a bowl, finally adding salt and pepper. Divide the salmon fillet into two equal pieces and do the same with the puff pastry, leaving about 4 cm of the edge. Create a kind of sandwich whose layers are in order: spinach, salmon, rice, salmon, spinach. Put the second piece of pastry on top, close the edges and brush everything with beaten egg. Make a couple of holes in the upper part and cook at 180 ° for about half an hour.

A classic from the United States: Barbeque Ribs

Every American state has its own way to cook meat, but bbq sauce ribs are a must you can savor anywhere!

Serves: 8

Time: 180 min

Ingredients for the ribs: 2 ribs of 1.5 kg each, 2 tablespoons fine salt, 2 tbsp chili powder, 2 tablespoons brown sugar, 2 tbsp sweet paprika, 1 teaspoon garlic powder, 2 teaspoons yellow mustard powder, 1 teaspoon black pepper (freshly ground)

Ingredients for the bbq sauce: 300 g Ketchup, 150 g water, 4 tablespoons brown sugar, 3 tbsp molasses or honey, 2 tablespoons apple cider vinegar, 2 tbsp Worcestershire sauce, 1 tablespoon chili pepper, 2 tbsp yellow mustard powder, 2 tbsp sweet paprika

Steps: Mix all the spices in a bowl. Take the ribs and remove the membrane that you find on the inside. Sprinkle the meat with the spices and massage them well. Wrap the meat in aluminum foil and let stand for up to 24 hours. After marinating them well, cook them in the oven for two hours at 160 °, always leaving them wrapped in aluminum foil. For the barbeque sauce, bring all the ingredients to boiling point and leave to reduce the sauce over low heat for 30 minutes, stirring occasionally. Remove the ribs from the oven, brush with bbq sauce and grill them 5 minutes per side for 20 minutes total. Enjoy them hot!

It’s raining ... falafel! A Lebanese recipe to taste!

Falafel is a Middle Eastern dish made up of spicy and fried legume balls.

Serves: 2

Time: 40 min

Ingredients: 250 g chickpeas, 1 lemon, 1 clove of garlic, 2 twigs of thyme, 1 tablespoon of cumin seeds, oil, salt

Steps: Place chickpeas in warm water for 10-12 hours or, to speed up time, place in bowl, cover with water and add a pinch of bicarbonate. Start up the microwave for 10 minutes at 1000W. Leave to rest for 10 minutes, rinse. Place chickpeas in the mixer with the garlic, cumin, thyme, oil and salt. Add the lemon rind and juice from half a lemon. Blend until a smooth creamy mixture forms. Line a tray with ovenproof paper. Take a little of the mixture and work with hands until small balls are shaped. Place balls on tray and cook in convection oven for 20 minutes at 180°. Serve hot.

A tasty South African dessert: Melkert

Melkert, literally "milk cake" in the Afrikaans language, is a typical South African dessert, famous for being very rich and tasty.

Serves: 4

Time: 30 min

Ingredients: flour 200 g, sugar 160 g, eggs 3, butter 130 g, milk 500 ml, instant yeast, Salt 1 pinch, vanilla 1/2 berry, cinnamon powder, brown sugar 1 tbsp

Steps: Mix 80 g of butter with 80 g of sugar until a creamy mixture is obtained. Add flour, salt and yeast and mix everything with your hands. Add an egg and knead. Form a loaf, wrap in plastic wrap and leave to rest in the fridge for an hour. Heat the milk and the remaining 50 g of butter. Beat two egg yolks with the remaining sugar and vanilla. Add to the milk without stopping stirring. Beat the two egg whites until stiff and add them to the milk and egg mixture. Roll out the dough rested in a sheet of about 4 mm. Line a cake mold preferably 24 cm long and prick with a fork. Bake at 180 degrees for 20 minutes. Remove from the oven, stuffed with the cream, sprinkle with cinnamon and brown sugar. Bake again and cook for another 20 minutes. Let it cool completely before serving.

A classic of Italian cuisine: Eggplant Parmesan

Last but not least, we don't need to go too far for a delicious dish. The house specialty? Eggplant parmesan!

Serves: 8

Time: 100 min

Ingredients: Black oval aubergines 1,5 kg, Tomato sauce 1.4 l, mozzarella 500 g, Parmesan Cheese 150, Golden onions ½, Extra virgin olive oil to taste, Black pepper to taste, Basil a few leaves, Salt to taste, Peanut oil for frying aubergines to taste, Coarse salt to purge the aubergines 35 g

Steps: Wash the aubergines and cut them into thin slices. Place in a colander and let the vegetation water drain for at least 1 hour. Cut the mozzarella into cubes. For the sauce, brown the chopped onion with oil. After a couple of minutes, add the tomato sauce, salt and cook over medium heat for 45 minutes. Basil at will. Fry the aubergines in oil at 170 ° and place them on absorbent paper. In a baking dish, first place a state of gravy, then one of aubergines and a handful of mozzarella. Keep adding the layers until you run out of ingredients. Cook in the oven at 200 degrees for 40 minutes.


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