Agua fresca's are Mexican fruit beverages. I love Agua Fresca's and these ones sound wonderful to me. these recipes are from Whats4eats.
These refreshing beverages are typically served from large barrel-shaped glass containers.
The lime juice adds a lovely tartness to the drink making it more refreshing.
Some of the more traditional varieties are watermelon, cantaloupe and strawberry. I have given 6 fruit options, choose the fruit you like and enjoy!
This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Another recipe found on about.com for ZWT, French region.
In the 16th century the Turkish Mongois settled in the northern plains of India, bringing with them their Moghul cuisine. It is famous for splendid yogurt and cream sauces, the delicate use of highly fragrant spices, and distinctive cooking methods for meat dishes. Korma is the cooking method of braising the meat. Lamb is hard to come by here, so I've subbed pork successfully. Serve with hot cooked rice and Recipe #482649 482649.
Light and delicious and easy to make. Several neighbor girls used to stop by early on their way to school to eat these pancakes. I like maple syrup, but you can cook with chocolate chips or top with fresh or frozen fruit. Since there is no sugar in the pancakes, you can put chutney on them for a spicy taste.
This salad is rich and very filling and should be served as a main meal. The dressing makes about 1-1/2 cups but can easily be doubled. Plan ahead the dressing needs to chill for a couple of hours before using, prep time includes chilling time for the dressing. Feel free to add in other ingredients to the salad.
I got this easy, delicious recipe from a friend, whose friend used to serve this in her restaurant in Ireland (hence my name for the dish). The addition of fresh cilantro is key to the flavor of this dish in my opinion.
Posted for the Zaar World Tour-Germany.
This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.
This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)--
I am on the look out for easy crab recipes for when we go on holiday next year and we usually are eating crab at least once if not two or three times a day. This one is from Australian Good Food and submitted by a reader.
This recipe is from week three of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Akrotiri is my third stop. This simple layered salad contains no lettuce and is topped with a light dressing.