RECIPE from FINLAND : Fillets of Baltic herring filled with dill

Ingredients :
salt
50  g  rye flour
50  g  wheat flour
1   kg Baltic herrings fillets
50  g  dill
white pepper
100 g  butter
150 g  onions


Instructions :
1. Simmer chopper onions in butter.
2. Remove onions from a pan and add chopped dill.
3. Open Baltic herring fillets. Put half of Baltic herrings to a table, skin side down.
4. Add salt and grinded white pepper. Add onion-dill mixture over a Baltic herrings.
5. Seasoning a rest of Baltic herrings with a salt and white pepper.
6. Add rest of Baltic herrings as a cover on top of stuffed fillets. Mix together flours.
7. Cover Baltic herring fillets with flour mixture.
8. Fried Baltic herrings fillets in a frying pan with butter.
source: http://www.dlc.fi/~marianna/gourmet/pic/frdherr.jpg

RUSSIA : Goulash

Ingredients :
laurel leaf (1)
salt and pepper to taste
3 tablespoonful of flour
2 medium fresh tomatoes (wedged)
2 medium potatoes (peeled and cubed)
2 big onions (sliced in medium size rings)
Beef – half kilo will do (whole muscle, not ground beef and cubed)


Instructions :
1. Cut the beef into cubes 1 inch on each side – wet beef cube with water and roll in flour.
2. Cut the onions into rings – wet with water and roll in flour.
3. Cut tomatoes into wedges. (you may peel if desired) peel and cut potatoes into 1 inch cubes.
4. Drop floured beef cubes into hot oil in a non stick skillet.
5. Turn the pieces, so that every side of the cube is flash fried. (This is only to seal the crust not cook the meat.)
6. Once fried put the cubes into a big saucepan.
7. Drop floured onion rings into hot oil in same skillet then once fried like you fried the meat, add to the saucepan on top of the meat.
8. Then add potatoes and tomatoes on top the onions.
9. Salt and pepper to taste. Laurel leaf thrown in pot on top of everything.
10.Add water just to cover the bottom because the tomatoes will produce the liquid necessary.
11.Cover with a lid and stew for 30 minutes on a slow fire. Check by taking lid off and gently stir the Goulash.
12.Cook on low heat another 20 minutes with lid off. Increase cooking time if not thick enough.
   (Or you can add tomato paste to thicken the end product. Also add water if too thick.)

SPAIN : Fig and Almond Ball

Ingredients :
1 tbsp brandy
1 tbsp clear honey
1 tsp ground cloves
50g dried cranberries
100g sesame seeds, toasted
100g whole almonds, toasted
85g dried apricots, chopped into small pieces
500g pack dried whole figs, hard stalk and centre of base removed

Instructions :
1. Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
2. Roughly chop the figs, then whizz to a smooth sticky paste.
3. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
4. Divide the mixture into 6 and roll into balls.
5. Tip the sesame seeds onto a tray, then roll the balls in them until covered.
6. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging.
7. Will keep in a cool place for 2 months.

HAWAII : Delicious Dungeness Crab

Ingredients :
2 tsp     garlic powder
2 cups    mayonnaise
2 tsp     cayenne pepper
1 cup     swiss cheese
1 box     frozen artichoke hearts
1 can     real crab meat (fresh if can get 'em)_
1 cup     parmesan cheese

Instructions :
1. Mix ingredients together. 
2. Then bake at 350 degrees for 30 minutes or until top layer browns. 
3. Serve with foccacia or seasoned garlic bread.
source : http://www.nuggetmarket.com/media/images/00/06/cioppino.jpg