Slow Travel and Food and Travel Blog for Trips to Savor
In this series we present recipes from the regional cuisines of the world in cooperation with Azlin Bloor from LinsFood. Azlin is a cook, cooking teacher and cookbook author. Born in Singapore, she grew up in this city with its diverse cultures and got to know a cuisine, that is influenced by cultures from all over the world. She has lived in England for many years now. There she is publishing her blog since 2011. The regional cuisine of the world plays an outstanding role in it.
In her blog, she introduces recipes from the world's regions. Azlin shows, how you can cook these dishes in our latitudes. She gives video instructions on how to prepare the recipes at home. Not only Asian cuisines play a role in her blog. You will also find recipes from other regions of the world.
We at TravelWorldOnline have been traveling around the world since 2001. We are always searching for the regional cuisine at our destinations. At cooking classes we look over the shoulder of cooks. We take a peak behind the scenes of wineries, farms and food producers. Test restaurants and gastronomic packages in luxury hotels. We always discover new specialties.
We intend to introduce these delicacies to you in cooperation with Azlin in this series about regional cuisines of the world. We team up and start a joint series of cross-media posts. In it we present you recipes and stories from the regional cuisines of the world, as we encounter them on our travels. Azlin shows you in her videos, how to cook these dishes at home.
They have many names: in Bavaria, they are known as undressed or undressed. In Franconia they are called Küchle or Kiachla. In Austria they are called Bauernkrapfen. In the Franconian-Swabian and Tyrolean regions they are also known as Knieküchle or Knieküchle. What is meant is the same. They are lard pastries.
Torrone is white nougat from Italy. The Arabs invented this specialty. They brought the white nougat with nuts to Spain. There it is called turrón. There are different types of nougat that are produced in many European countries today.
Mühlviertel wasp nests are a specialty from the border regions of Upper Austria. You can feel the influence of the Bohemian cuisine with its pastries. There are several versions of how to prepare the wasp nests. You can find the recipes here.
We enjoyed Portuguese fish specialties on our trip through the Alentejo. Fish was on our menu in every restaurant on this trip on the fishing path through the Alentejo. There was dogfish soup in Evora. Eel stew then awaited us in Cais Palafítico. Açorda de Marisco we ate in Sines.
Native American bread is also called Navajo Fry Bread. It is served with sweet or savory ingredients. Cooking with just a few ingredients is so easy.
Eating like in South Africa, that's what I wanted for a long time. Every now and then I feel a longing for the countries that I have traveled to in my life. Habits build up and friendships are made that last for years. You get to know restaurants and dishes that keep tempting you.
Mushroom ravioli recipes for Italian cooking at home. Porcini ravioli with garlic butter sauce is one of the mushroom ravioli recipes that we have been cooking as a quick lunch since we enjoyed traveling to Italy.
This Chakalaka recipe in its current form probably originated in the kitchens of the townships and mining settlements in and around Johannesburg in South Africa. The dish is still quite new. It is said that it originated in the hostels where the men in the townships lived.
With this paprika recipe for peperonata you can prepare the paprika vegetables like a housewife from Puglia, Calabria or Sicily. Everyone has their recipe that they swear by. It is not clear where the recipe originally came from. Some say it comes from Sicily. The others consider Calabria or Puglia to be the place of origin. One thing is certain: it tastes delicious and is easy to cook.
You buy yourself salsiccia. However, if you want to know what's inside, it is worth taking the time to do it yourself. The Italian sausage is a sausage specialty that often appears in the recipes of Italy. Here you can find out how to do it.
