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:


Thailand (Part 1)


Thai Green Curry Chicken Stew

Hearty chicken stew with green curry and coconut milk.    

Total time: 45 minutes
Servings: 6-8


  • 2 tablespoon vegetable oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6 tablespoons green curry paste
  • 3 cups chicken broth
  • 2 400ml cans regular unsweetened coconut milk
  • 2 400ml cans “lite” unsweetened coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 red bell pepper, thinly sliced
  • 250g thin rice noodles, broken into pieces
  • 3 medium chicken breasts, thinly sliced crosswise
  • 100g shredded carrots
  • 3 tablespoons lime juice
  • 1 1/2 cups fresh cilantro, roughly chopped
  • 3 scallions, cut into 1/2 inch pieces
  • fresh bean sprouts (for garnish)


  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
  2. Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
  3. Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
  4. Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
  5. Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
  6. Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
  7. Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.


Family Ratings

  • Mama: 5/5
  • Papa: 5/5
  • Girlie: 5/5
  • TW: 4.5/5
  • McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
  • Kid Cairo: 5/5

Original recipe:

Chile (Part 2)


Caldillo de Congrio con Vino Blanco

Chilean seafood stew.   

Total time: 60 minutes
Servings: 6-8


  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 red bell pepper, diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 4 cups vegetable stock* (see notes below)
  • 4-6 tablespoons fish sauce to taste* (see notes below)
  • 3 medium tomatoes, peeled, seeded, diced
  • 1 bay leaf
  • 3 cups parsley, chopped
  • 1 1/2 cups dry white wine
  • 4 cod fillets* (see notes below)
  • 250g scallops
  • 250g shrimp
  • 250g mussels
  • 1 cup 18% cream
  • 1 egg yolk


  1. Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
  2. Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
  3. Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
  4. In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
  5. Garnish with additional parsley and serve.

Family Ratings

  • Mama: 5/5
  • Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
  • Girlie: 5/5
  • TW: 5/5,
  • McM: 4.5/5


  • Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
  • The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.

Original recipe:

Philippines (Part 1)

DSC09561 edit

Lentils and Pechay

Filipino side dish with bok choy.

Total time: 30 minutes
Servings: 6-8


  • 3 cups canned lentils, drained
  • 2 tablespoons ginger, minced
  • 3 medium tomatoes, diced
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 3 cups fresh bok choy, coarsely chopped
  • 1 1/2 cups vegetarian chicken broth


  1. Blend the onion in a food processor to create a soft mush.
  2. In a large pan, combine blended onion, 1/2 cup broth, garlic, ginger, and tomatoes. Cook (3 minutes).
  3. Add the canned lentils and remaining broth. Bring to a boil, add the bok choy, and cook until tender (about 5-8 minutes).
  4. Serve.

DSC09555 edit

Family Ratings

  • Mama: 3.5/5
  • Papa: 4/5, would be even better with more bok choy!
  • Girlie: 4.5/5
  • TW: 3.5/5, I don’t like tomatoes
  • McM: 4/5, double the amount of bok choy next time!


  • Lentils were substituted for mung beans in the original recipe. Mung beans were not available in our local grocery stores.

Original recipe: