Trinidad & Tobago


Crab Pilau

Trinidadian braised rice with crab and coconut milk.

Total time: 60 minutes
Servings: 8-10


  • 3 tablespoons butter
  • 1 1/2 cup purple onion, finely chopped
  • 4 cloves garlic, minced
  • 1 hot chili, finely chopped
  • 3 tablespoons curry powder
  • 3 uncooked white rice
  • 4 400ml cans coconut milk
  • 2 cups water
  • salt to taste
  • pepper to taste
  • 700g canned crab meat, drained
  • 4 tablespoons green onions, chopped
  • 3 tablespoons lime juice
  • lime wedges for garnish


  1. In a large skillet, melt butter over moderate heat until foamy. Add onions, garlic, and chili and cook, stirring frequently, until onions are soft and translucent (about 5 minutes).
  2. Add curry powder and continue stirring (2-3 minutes). Add uncooked rice and continue stirring until rice is coated with the onion mixture (2-3 minutes).
  3. Stir in coconut milk, salt, and pepper to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer undisturbed (15 minutes).
  4. Stir in 1-2 cups water, bring to a boil again, then reduce heat to low, cover, and simmer until the rice is fully cooked (15-20 minutes).
  5. Stir in crab meat, green onions, and lime juice. Simmer until the liquid has been absorbed by the rice and crab is heated through (about 5 minutes).
  6. Serve with lime wedges for garnish.

Family Ratings

  • Mama: 3.5/5, very filling!
  • Papa: 4/5, could use less rice and add shrimp
  • Girlie: 3.5/5
  • TW: 4/5
  • McM: 3/5, somewhat heavy so I would recommend substituting half the regular coconut milk for “lite” coconut milk and reducing the amount of rice


Original recipe:


Romania (Part 2)


Chicken Ghiveci

Romanian braised chicken with vegetables.

Total time: 45 minutes
Servings: 6


  • 3 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, minced
  • 2 red bell peppers, deseeded, sliced
  • 2 carrots, diced
  • 1.2kg chicken breast, cubed
  • 3/4 cup tomato paste
  • 3/4 cup dry white wine
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • bread or rice for serving


  1. Heat oil in large skillet over medium-high heat. Add onions and garlic and cook, stirring, until onions are browned (5 minutes).
  2. Add bell pepper and carrots and continue cooking until peppers begin to soften (5-8 minutes).
  3. Add chicken pieces and cook, stirring, until chicken is browned (10 – 15 minutes).
  4. Add tomato paste, wine, sugar, thyme, and rosemary. Stir thoroughly, then cover and simmer until chicken is fully cooked (15-20 minutes).
  5. Serve with bread or rice.

Family Ratings

  • Mama: 4/5
  • Papa: 4/5
  • Girlie: 4/5
  • TW: 4/5
  • McM: 4/5, delicious meal, very flavorful!


Original recipe:

Romania (Part 1)


Cheese Dumplings

Romanian dumplings made from cottage cheese.

Total time: 30 minutes
Servings: 4


  • 500g cottage cheese
  • 3 eggs
  • 1/2 cup flour (plus additional as needed)
  • 1 tablespoon sugar
  • pepper to taste


  1. Use a colander to strain the excess liquid from the cottage cheese, leaving just the curds behind.
  2. In a medium bowl, mix the cottage cheese curds, 3 eggs, and one tablespoon of sugar.
  3. Slowly add flour, 1-2 tablespoons at a time, while stirring until the consistency of the mixture thickens enough to allow the formation of small balls. If the mixture crumbles, continue adding flour to thicken. (We used approximately 1/2 cup of flour total).
  4. Bring a large pot of salted water to a gentle boil.
  5. Wet your hands and shape the cottage cheese mixture into small balls (2-3cm diameter). Drop the balls into the boiling water (they should sink to the bottom of the pot). Avoid stirring as this may break apart the balls.
  6. Boil the dumplings until they rise and float on the surface of the water. Gently scoop the dumplings out of the water and set aside.
  7. Serve with pepper to taste.

Family Ratings

  • Mama: 4/5, these are better than most traditional dumplings!
  • Papa: 3.5/5, would be even better by substituting some of the cottage cheese for more flavorful cheese (such as grated Parmesan, chunks of sharp cheddar, or crumbled blue cheese).
  • Girlie: 1/5, I really didn’t like these.
  • TW: 4/5, would be even better using different types of cheese.
  • McM: 3.5/5


Original recipe:

Kitchen Map


We use this blog to keep track of our worldwide recipe progress. We also use a large wall map in our kitchen to track our progress. Each week after dinner, our kids locate the new country on the map. This is a great way to discuss geography as a family and it helps the kids become more familiar with interpreting maps! As you can see, they have also decorated the map with their artwork.

Finland (Part 2)



Finnish beet steaks.   

Total time: 30 minutes
Servings: 4-6


  • 2 400ml cans sliced beets, drained
  • 2 eggs, lightly beaten
  • 2 cups breadcrumbs
  • 6 tablespoons butter
  • 2 tablespoons lemon juice
  • fresh parsley (for garnish)


  1. Dip beets in beaten egg. Coat with breadcrumbs.
  2. In a skillet, melt better over medium-low heat. Saute beet slices, turning once to brown each side (3 minutes per side).
  3. Place on serving platter, sprinkle with lemon juice, and garnish with parsley.

Family Ratings

  • Mama: 3.5/5
  • Papa: 3.5/5
  • Girlie: 3/5
  • TW: 3.5
  • McM: 3.5/5, great way to serve beets, but would be even better with fresh garden beets (baked and sliced) instead of canned beets!
  • AC: 3/5


Original recipe:

Finland (Part 1)



Finnish cream of carrot soup.   

Total time: 40 minutes
Servings: 4-6


  • 500g carrots, peeled, sliced into 1cm rounds
  • 1 cup beef broth
  • 3 tablespoons brandy
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups 1% milk
  • 1 tablespoon sugar
  • fresh parsley, chopped (for garnish)
  • nutmeg (for garnish)


  • Combine beef broth and brandy in a small pot and bring to boil. Add carrots and simmer, covered, until carrots are tender (about 20-25 min).
  • Mash the carrots in the broth. Set aside.
  • Heat the butter in a large pot. Add the flour and stir until blended.
  • Gradually add the milk to the pot, stirring constantly. Bring to a boil, then simmer (3-5 minutes).
  • Add the mashed carrots, broth mixture, and sugar to the boiling milk. Stir thoroughly.
  • Serve. Garnish each serving with parsley and a dash of nutmeg.

Family Ratings

  • Mama: 4/5
  • Papa: 4/5, a little on the sweet side but very tasty!
  • Girlie: 3/5
  • TW: 4/5, this is very sweet so I would recommend not adding sugar next time.
  • McM: 4/5, excellent soup!


Original recipe: