Ravani by Dimitra Spiliotis (GREEK)

Ravani: Semolina Cake With Syrup
[Prep Time: 25 minutes / Cook Time: 30 minutes]

Ingredients:
FOR THE CAKE
2 cups of fine-ground semolina
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 cup of sugar
1 cup of margarine or butter, softened
6 eggs, separated
1 cup of whole milk
1 teaspoon of grated orange peel
2 tablespoons of water
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FOR THE SYRUP
3 1/2 cups of sugar
3 cups of water
juice of 1/2 lemon
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OPTIONAL
decrease flour by 1/2 cup and add 1/2 cups of crushed blanched almonds
TOPPING: 1/2 cup chopped almonds or almond halves

Directions:
Preheat oven to 350°F (175°C).
Sift the flour and whisk with semolina, almonds if using, baking powder, and baking soda. In the processor mixing bowl, cream the butter.
Add egg yolks, sugar, and grated orange peel and continue to mix until light and creamy.
Add the flour mixture 1/2 cup at a time, alternating with the milk, until completely blended.
Remove from processing bowl and transfer to a large mixing bowl. Whip the egg whites with 2 tablespoons of cold water to the stiff peak stage, and with a wooden spoon, stir carefully into the batter until thoroughly distributed.
Transfer the cake batter to a lightly greased and floured large baking pan (11 X 17 X 2-inch or equivalent) and spread evenly with a spatula. (Optional: sprinkle chopped almonds on top, or place almond halves on top before baking.)
Bake at 350°F (175°C) for approximately 30-35 minutes. Cake will pull away slightly from the sides of the baking pan when done.
Remove from the oven and allow cake to cool in the pan for 15-20 minutes before starting the syrup.
Prepare the syrup: Combine sugar and water in a saucepan and stir until sugar is completely dissolved. Boil for 7-8 minutes. Stir in lemon juice and pour the hot syrup over the lukewarm cake, evenly and very carefully to avoid collapsing the cake, starting at the outside edges. Allow to cool completely before cutting into small square or diamond-shaped pieces.

Dulce de Leche Rice Pudding by Macarena Varas (CHILE)

• Prep: 5 min
• Cooking: 40 min
• Cooling time: 4 hrs refrigerating
• Yields: 6-8 servings
Ingredients
• 8 cups of milk
• 2 cinnamon sticks
• 1 cup long-grain rice
• 1 can DULCE DE LECHE, LA LECHERA, NESTLE
Directions
Heat milk and cinnamon sticks in large saucepan over medium high heat until it boils, remove cinnamon sticks.
Reduce heat to medium low, add rice. Cook, stirring frequently for 15 to 20 minutes.
Add Dulce de Leche, cook, stirring frequently, for 15 to 20 minutes or until rice is tender.

Dulce de Leche Crème Brûlee with Burnt Orange Sugar by Macarena Varas (CHILE)

• Prep: 10 min
• Cooking: 1 hrs 5 min
• Cooling time: 4 hrs refrigerating
• Yields: 6 servings
Ingredients
• 2 cans (12 fl. oz. each) Evaporated Milk
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon thawed orange juice concentrate
• 2 pinches ground cayenne pepper
Directions

PREHEAT oven to 325º F. Place six 6-ounce ramekins or custard cups in 13 x 9-inch baking pan.

PLACE evaporated milk, brown sugar and granulated sugar in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugars are dissolved. Beat eggs and egg yolks in medium bowl; gradually whisk milk mixture into eggs. Stir in vanilla extract. Pour mixture through a fine sieve into ramekins. Fill baking pan with hot water to 1-inch depth. Loosely cover pan with foil.

BAKE for 65 to 70 minutes or until gently set in the center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Combine granulated sugar, concentrate and cayenne pepper in small bowl. Sprinkle each crème brûlee with heaping teaspoon of mixture. Broil for 1 to 3 minutes or until mixture has melted and caramelized (turned brown). Refrigerate for 30 minutes or until topping hardens.

Dulce de Leche Cream Cake by Macarena Varas (CHILE)

• Prep: 15 min
• Cooking: 30 min
• Cooling time: 1 hrs 40 min cooling
• Yields: 12 servings
Ingredients
• 1 pkg. (18.25 oz.) white or yellow cake mix
• 1 can (14 oz.) Sweetened Condensed Milk
• 1/3 cup caramel ice cream topping
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup sliced almonds, toasted

Directions
PREPARE cake mix according to package directions for 13 x 9-inch baking pan; cool completely in pan on wire rack.
PLACE sweetened condensed milk in a large, microwave-safe bowl. Microwave on MEDIUM power, stirring halfway through, for 4 minutes. Reduce to MEDIUM-LOW power; microwave, stirring with wire whisk every few minutes, for 16 to 24 minutes or until thick and light caramel colored. Stir in caramel topping. Cool for 15 minutes. Spread evenly over cake. Cool completely.
BEAT cream in a large mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff peaks form. Spoon over cake; sprinkle with almonds. Refrigerate for 1 to 2 hours

Cod-fish á Bras by Maria José Martins (PORTUGUESE)

3 portions cod-fish
4 potatoes
6 eggs
Onion, garlic and parsley

Cut the potatoes, sliced very thin like a straw, and fry in hot oil.
In a casserole lie the chopped, onion, garlic, cod-fish and shredded potatoes.
Mix everything well and add the eggs.
Mix very well over low heat until the eggs become hard boiled in the mixture.
Sprinkle with chopped parsley and olives.

Sangria by Maria José Martins (PORTUGUESE)

½ Liter of red wine
1 cup of “seven up” (soda)
1 orange
1 lemon
½ apple from
1 cinnamon stick and
1 teaspoon ground
cinnamon.


With orange, lemon and half of apple cut into slices.
Add to wine, teaspoon ground cinnamon, cinnamon stick and slices of fruit.
Put sangria in refrigerator about 4 to 5 hours.
After this time add 1 cup of “seven up”, stir and then serve fresh.

Feijoada à Portuguesa by Maria José Martins (PORTUGUESE)

½ Kilo pork meat
1 lb / 450g (bright) bean
1 Farinheira *
2 Carrots
1 Chorizo (chouriço)
1 Potato
Cabbage
Onion
Garlic

In a pan for the onions, cut into pieces, as well as the garlic together with olive oil.
Add to braise the meat, seasoned with salt and knorr.
Cut the cabbage into pieces and join in the meat and carrots and beans.
Simmer a little longer.
Separately cook the chorizo sausage and farinheira about 25 to 30 minutes and then add the water, chorizo sausage and farinheira to the pan of meat.
Add the potatoes cut into pieces to pan. Leave the potatoes to cook.
Then when the potatoes are good to eat, it’s ready to serve. When serving the food, serve the chorizo sausage and farinheira separately from the rest of the food.
*Farinheira is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper).