Hello Pretty People- TWO RECIPES in ONE day!

well as you can see I missed 2 days of recipes – If I keep going with this little mishap it will take a long time for me to even get to the B’s of Countries.

But today!

is a new day!

Argentina – Pollo Rio Negro Aka Chicken!!


  • 1 whole chicken, about 2 kg
  • lemon juice
  • 1 onion, cut up
  • 2 carrots, sliced
  • 1 bay leaf
  • 1 teaspoon rosemary
  • salt and pepper
  • 1 glass of white wine
  • 1 apple, grated
  • 1 tablespoon of sugar

Wash the chicken, cut it in pieces and season well with salt and pepper. Place
in a glass baking dish and add the onin, carrots, bayleaf, rosemary and wine.

Cover with foil and place in the fridge to marinate for 24 hours.

Roast in the oven, in the same dish covered with the same foil for one hour.
Meanwhile, grate the apple and mix it with the water and sugar. Take off the
foil, cover the chicken in the apple mixture and continue cooking for 20
minutes more until the chicken is browned.


this looks delicious!!


Try this at home.


number 2 recipe of the day!


From the country Armenia.

Armenia – KUFTA – Middle Eastern stuffed meatballs!





3 cups finely milled bulghour

3 cups water

2 cans of ceci or garabanzo beans

3 large eggs

3/4 cup all purpose flour


Place the bulghour and water into a large bowl and let stand for 3-4 hours.
Place the ceci or garabanzo beans with their juice in a food processor or
blender and process until well blended. Add all the above ingred- ients
together and knead into a soft doughy mixture. Form into balls, [about 30] and
depress the balls with your thumb to make a cavity in which to place the



4 yellow onions [chopped]

2 tablespoons olive oil

1 cup Armenian or Italian parsley [chopped]

1 tablespoon fresh mint leaves [chopped]

1 teaspoon fresh sweet basil [chopped]

Salt and pepper to taste

1 cup creamy peanut butter

1 cup pine nuts or chopped walnuts or a combination of both.


Saute the onions in the olive oil until limp and trans-lucent. Drain off any
excess oil or liquid. Add the rest of the ingredients and mix well. Take a
tablespoon of the filling mixture and place into the cavity in the bulghour
balls. Bring the cavity edges together and seal the filling inside.

Add 2
teaspoons of salt to stock pot of boiling water and cook the keufta until they
float to the top.



Have fun with these all over the world recipes


Love Lydee.xxx



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