Tūhura Tohutao

Soy Milk I

Homemade soy milk made by soaking, hulling, blending, simmering and straining dried soybeans, yielding about 2 L and leaving okara as a by-product.

Adapted from Cookbook:Soy Milk I (Wikibooks) by Wikibooks contributors

Oat Porridge

A simple breakfast porridge made by boiling rolled oats in water, then adding milk and serving with sweet toppings such as raisins, sugar, maple syrup or honey.

Adapted from Cookbook:Oat Porridge (Wikibooks) by Wikibooks contributors

Turkish Delight

Turkish delight (lokum) is a soft, sticky confection of sugar and cornstarch flavored with rosewater, set in a pan, cut into cubes and dusted with sugar or coconut.

Adapted from Cookbook:Turkish Delight (Wikibooks) by Wikibooks contributors

Kubaneh (Yemenite Pull-Apart Bread)

Kubaneh is a leavened Yemenite Jewish bread baked in a tightly lidded, greased pot, traditionally eaten on Sabbath days and holidays.

Adapted from Cookbook:Kubaneh (Yemenite Pull-Apart Bread) (Wikibooks) by Wikibooks contributors

Igbouh Ahi (Nigerian Roasted Bambara Nuts)

Igbouh Ahi is a crunchy snack from the Tiv people of Nigeria made by roasting salted, peppered bambara nuts until tender and serving them with plantain or roasted maize.

Adapted from Cookbook:Igbouh Ahi (Nigerian Roasted Bambara Nuts) (Wikibooks) by Wikibooks contributors

Fleischnacka (Alsatian Meat and Pasta Roll)

An Alsatian dish of minced beef rolled in fresh noodle dough, cut into slices, browned in oil and cooked in stock.

Adapted from Cookbook:Fleischnacka (Alsatian Meat and Pasta Roll) (Wikibooks) by Wikibooks contributors

Spaetzle

Spaetzle is a Swabian German dish of little dough pieces made from flour, eggs, water and salt, pressed or grated into boiling salted water and served as a side or main dish.

Adapted from Cookbook:Spaetzle (Wikibooks) by Wikibooks contributors

Tempe Mendoan

Tempe mendoan is an Indonesian dish of thin tempeh coated in a seasoned rice and wheat flour batter and fried, served with soy sauce and sliced chilies.

Adapted from Cookbook:Tempe Mendoan I (Wikibooks) by Wikibooks contributors

Nigerian Custard

Nigerian custard is a breakfast dish made by mixing corn-flour custard powder with hot water until thick, then stirring in milk and sugar.

Adapted from Cookbook:Nigerian Custard (Wikibooks) by Wikibooks contributors

Quorn Pitta

A vegetarian pitta filled with microwaved Quorn mixed into a homemade sauce of tomato paste, vinegar, shallots, garlic powder and spices.

Adapted from Cookbook:Quorn Pitta (Wikibooks) by Wikibooks contributors

Kuku Sabzi with Potato Slices

A Persian egg and herb dish, kuku sabzi, made here with potato slices in the style of a Spanish tortilla española.

Adapted from Cookbook:Kuku Sabzi with Potato Slices (Wikibooks) by Wikibooks contributors

Polish Doughnuts (Pączki)

Yeast-raised Polish doughnuts made from an egg-and-butter dough, deep fried until golden-brown, then optionally filled with jelly, jam, or custard and dusted with powdered sugar.

Adapted from Cookbook:Polish Doughnuts (Paczki) (Wikibooks) by Wikibooks contributors

Spaghetti Aglio e Olio

A simple Italian pasta of spaghetti tossed in olive oil flavoured with golden garlic, seasoned with black pepper and served with parsley.

Adapted from Cookbook:Spaghetti Aglio e Olio (Wikibooks) by Wikibooks contributors

Croque Monsieur

A French sandwich of ham, Gruyère cheese and crusty bread topped with a mustard béchamel sauce and grilled until golden.

Adapted from Cookbook:Croque Monsieur (Wikibooks) by Wikibooks contributors

Summer Pudding

A British dessert in which a bread-lined pudding bowl is filled with gently poached summer berries and currants, chilled, and then turned out to serve.

Adapted from Cookbook:Summer Pudding (Wikibooks) by Wikibooks contributors

Butternut Squash Soup

A soup of roasted butternut squash and onions, puréed with stock and finished with garlic, cream sherry and nutmeg.

Adapted from Cookbook:Butternut Squash Soup (Wikibooks) by Wikibooks contributors

Sinigang (Philippine Sour Soup)

A Filipino sour soup of pork belly, taro, tomatoes and vegetables in a tamarind-based broth, finished with fish sauce and green chiles.

Adapted from Cookbook:Sinigang (Philippine Sour Soup) (Wikibooks) by Wikibooks contributors

Pea Soup (Québécois Style)

A traditional Québécois soup of yellow split peas and a celery, carrot and onion base, simmered in a smoked ham hock broth, seasoned with thyme and bay leaf, and optionally enriched with miso.

Adapted from Cookbook:Pea Soup (Québécois Style) (Wikibooks) by Wikibooks contributors

Karelian Pasties (Karjalanpiirakat)

Traditional North Karelian pasties with a thin rye crust and a rice porridge filling, baked and served with butter or egg butter.

Adapted from Cookbook:Karelian Pasties (Karjalanpiirakat) (Wikibooks) by Wikibooks contributors

Menudo (Mexican Tripe and Hominy Soup)

A traditional spicy Mexican soup of tripe and hominy, made from a chili purée, a posole and a tripe stew that are combined at serving.

Adapted from Cookbook:Menudo (Mexican Tripe and Hominy Soup) (Wikibooks) by Wikibooks contributors