u/drschnaps

This is my favourite real world example. I’m a German living in Australia. In Germany, “Pudding” describes a firm custard type of dessert, typically chocolate or vanilla flavoured. Here in Australia, “Pudding” is a baked cake type of dessert, often a sticky date pudding or a self saucing pudding. So here is my German chocolate pudding, alongside a self saucing chocolate pudding from RecipeTinEats.

Fun fact, when I talked to a friend from the UK about the challenge, she told me that in Scotland and the north east of England everything that is eaten after dinner is classified as “Pudding” and one can just ask “What’s for pudding?” when they want to know what’s for dessert. The meals in a day are breakfast, lunch, dinner (or tea), and pudding.

I love these dinners where everything just gets layered and then baked. This is one of my favourites. In a baking dish, layer uncooked spaghetti, grated beetroot, spinach (I used rocket this time), cashews, lemon juice, broth, olive oil, salt and pepper and bake for 30 mins at 200 degrees C. Probably should’ve used alu foil, as the top dried out quite a bit, but it was tasty anyway.

Ceviche is a Latin American dish, where raw fish and shellfish get marinated in lime juice. The acid from the lime juice denatures the proteins in the fish, curing it, which gives it a cooked texture. I used salmon, basa and prawns.

I was born in Romania and I’ve eaten it before, but now I decided to replicate it in Australia, using this recipe. I couldn’t get any rough (honeycomb/reed) tripe, so I used smooth tripe. I am not super squeamish, but almost lost my appetite while preparing it. Definitely will not make again 😂 Tasted alright though, not great, but alright.

A Damper is the Aussie version of cowboy campfire bread, a rustic, yeast-free loaf historically baked in the coals by outback stockmen and outlaws. I paired it with whipped butter infused with native Desert Oak Seeds (Acacia coriacea), which gives the butter an incredibly unique, smoky, roasted pork-crackling flavour.

I’m a German and Australian citizen, unfortunately now both teams are out. So I thought I’d cook a recipe from home (Germany), with ingredients that I could buy here in Australia. The dish turned out more international, as the potatoes were from Belgium, the beetroot sauerkraut from Poland, butter and pork from Australia, and the parsley from Germany.

Just a very quick and dirty (pun intended) chocolate custard from scratch, raisins at the bottom, topped with crushed Oreos and worm lollies.

The Wheel of Fortune represents life's inevitable cycles, turning points, and shifts in direction.

I’m an avid carnivore but have recently started to incorporate more and more vegetarian dishes and protein rich meat substitutions. For tonight’s dish I used Nutmeat instead of beef mince.

Hear me out on this one. It sounds gross and the first few sips will probably creep you out because of the unusual combination of coffee and sparkly, but it quickly became my favourite drink as the flavours go really nicely together. Take a glass (wine/water/longdrink glass), fill with ice, fill with tonic, pop a shot of espresso in.

This recipe for Turkey San Choy Bow is one of my usual go-to recipes when I don’t have time to cook and definitely takes under 15 minutes to make when you follow the recipe and use the dressing. Tonight I wanted to try a vegetarian version using Nutmeat instead of turkey mince, and ancient grains instead of black rice. All up, this version took slightly longer, around 19 minutes. Getting the Nutmeat out and shredding it added more time, I also added some beef stock to the pan, which increased the cooking time. As much as i love Nutmeat as a mince replacement, it didn’t do this dish any favours and in the future I’d go back to turkey. I prefer to have the lettuce cut into strips instead of filling the leaves as you get more lettuce and it’s less messy to eat.

I used this recipe from the Great British Bake Off.

For the challenge, I’d classify this as a half failed dish, the glaze was more runny than sticky, and it didn’t taste like apricot at all. Glaze was made with apricot jam, pineapple juice, soy sauce and apple cider vinegar. It was tasty nevertheless, but definitely not a jam glaze.

Followed my usual plain pasta recipe from Love & Lemons. Made 3 batches of 250 g flour each. For the red one, I added 2 Tbsp of tomato paste. For the green one, I blanched kale, put it in ice water, then blitzed it with one egg into a paste. Even though I pressed the kale, it still had too much liquid, so I had to use a considerable additional amount of flour to get the dough to a workable consistency. At first, I wasn’t too impressed with the red colour, but it turned out nicely after cooking.

I’d love to travel to Hawaii. Couldn’t get my partner on board for a Poke Bowl with the raw fish, so Loco Moco it was :) didn’t look great, and I usually am not a fan of gravy, but the Hawaiian gravy was really nice. I followed this recipe from ‘Ono Hawaiian Recipes.

Such an easy and tasty dish, there’s two versions, “della Valtellina” from Italy, or “di Poschiavo” from Switzerland which vary slightly in the types of cheese and vegetables used. You usually use the local ingredients to go with the buckwheat pasta and potatoes. As I’m based in Australia, I had to improvise a bit. I used Maasdam cheese (couldn’t get any mountain cheese here) and Silverbeet. Then sizzle up sage and garlic in butter and poor it over the layered dish.