“GAZPACHO” (Sopa fria de tomate, perfecta para el verano o cuando hace calor) Receta * 1 Kilo tomates (maduros preferentemente) * 1 pimiento verde grande * 1 pepino pequeño * 1 tacita de aceite de oliva * 2 cucharadas de vinagre * 150 gramos de pan del día anterior, remojado en agua * 2 ó 3 dientes de ajo * Sal * Agua 1/ Echar todos los ingredientes troceados en un recipiente, y añadir agua hasta casi cubrir dependiendo si te gusta más o menos líquida el gazpacho, añadir un poco de sal. 2/ Batirlo todo muy bien en una batidora o robot. 3/ Se le puede añadir, una vez batido, jamón Serrano troceado y huevo cocido. 3/ Antes de servir ponerlo en el frigorífico. Si está frio es mucho mejor Spanish Gazpacho (Spanish cold tomato soup which is the perfect starter to a summer meal) Recipe * 1 Kilo tomatoes (mature tomatoes preferably) * 1 medium green pepper * 1 small cucumber * 1 small cup of olive oil * 2 desert spoons of vinegar * 150 grams of bread from the day before, soaked in water * 2 cloves of garlic * Salt * Water 1/ Put all the ingredients into pieces in a bowl, and add water (1 / 2 liter or a liter, depending if you like it thicker or more liquid ) to cover, adding salt to taste. 2/ Beat it all very well in a mixer (or a blender). 3/ You can also sprinkle diced serrano ham or hard boiled egg. 3/ Before serving put in the fridge. If cold is well better 4/ Serve the gazpacho en soup bowls.

Australian Roast Lamb 2kg leg lamb 3 cloves of garlic, quartered 6 anchovies, halved 2-3 stalks of rosemary, picked 1-2 tablespoons olive oil Sea salt flakes and freshly ground black pepper 1 tablespoon olive oil, extra 3 bunches spring onions, peeled and trimmed 200ml white wine 1/3 cup brown sugar 2 teaspoons picked thyme METHOD Using a small knife, make 12 evenly spaced incisions into leg of lamb. In each of the incisions, insert a garlic quarter, half an anchovy fillet and a few sprigs of rosemary. Preheat oven to 180°C or 160°C fan-forced. Heat a flameproof roasting dish over a medium flame. Rub 1 tablespoon of olive oil over the lamb, season well. Heat remaining oil in the heated roasting dish; brown the leg on all sides. Transfer lamb to preheated oven; cook 35 minutes for medium rare. Meanwhile, heat extra olive oil in a medium saucepan. Add onions; brown all over. Add wine, sugar and thyme; stir to combine and simmer 10 minutes or until sugar begins to caramelise. Transfer onion mixture to baking dish with lamb. Turn oven off and leave lamb and onions in oven a further 20 minutes. Remove lamb and onions from oven. Cover; rest 10 minutes before slicing lamb thinly and serving with the onions.

http://www.bbc.co.uk/food/recipes/roast_beef_yorkshire_83485 England on a plate! *waves flag* God save the Queen

Nationwide there are thousands of dishes but some of them i like most are: By Region Punjab - Allo Partha, Saroo da Saag and Makhi di roti, Tamil Nadu - Pongal (dish) Maharashtra - Jhunka, Bhakri As i live in punjab So Of the north Indian States, probably it has the most famous dishes to come close to being labelled as the national dish of India. The Punjabi/Jat Dhabas all over the trucker’s paths in most of India have led to this cuisine’s tremendous rise to fame. Aloo Paranthas are typically Punjabi. Dal Makhani and Shahi Paneer are also one of the most widely eaten dish in Northern India. Butter Chicken has been mastered by Punjabi chefs all over the country, despite being a Mughalai-Tandoori addition. Lassi is the classic iconic drink of Punjab, while the chart topper is simply the Makki-di-Roti and Sarson da Saag.