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How to Make Brown Rice in the Instant Pot

I’m about to change your life. How? By showing you how easy it is to cook brown rice in the Instant Pot! Goodbye 40 minute long cook times! This recipe will provide a fast, simple, and perfect-every-time recipe to make your weeknight dinners (and meal preps!) that much easier. 

Brown rice in a ceramic dish with spoon and linen

Rice is such a common food in households across the world. After cooking one meal from every country in the world, I can definitely tell you that there are so many recipes on the planet for Rice and Beans… and they’re all delicious! 

Rice is popular for so many reasons, some of which are how cheap it is, how versatile it is, and how easy it is to make!

Of course, it takes far longer to make Brown Rice than it does to make a short grain white rice. In fact, making brown rice on the stove can take up to an hour! Luckily for you, this article is about to make that process a whole lot easier for you. 

Follow the instructions below and have dinner time changed forever. 

Why Make this Recipe

  1. Faster than Stovetop: Brown rice on the stove typically takes about 50 minutes to cook through completely. This recipe for Instant Pot Brown Rice cuts that time in half. It takes just about 5 minutes for your Instant Pot to build pressure, and after that you have a 20 minute cook time. Talk about getting dinner on the table in half the time! 
  2. Perfect Every Time: Brown rice can be a tough dish to cook, and it can be difficult to get it right. The best thing about this recipe is that it takes the art of cooking brown rice and turns it into a science. You’ll be able to whip up perfect brown rice every time! 
  3. Scaleable: If you need to meal prep and want to make a big batch of brown rice, you can use this recipe to do so. The ratio of rice:water is 1:1.25, so if you want to make 3 cups of rice the ratio is 3:3.75. Be prepared to make as much rice as you want without increasing your cook time!  

What Ingredients are in this Recipe 

Ingredients of the recipe
  1. Brown Rice: The most obvious ingredient! Brown rice is incredibly healthy and if often chosen as the more health-conscious option over white rice. It is gluten free, high in fiber, and has no cholesterol, fat or sodium. Brown rice takes much longer to cook than white rice, making the Instant Pot the perfect choice! 
  2. Olive Oil: I use olive oil in the bottom of my pot just to prevent any sticking or burning. I often receive questions about using butter instead but would caution against this. Butter has a lower smoke point than olive oil and we just don’t want your rice to burn. 

How to Make this Recipe

Inside of Instant Pot with rice and water

Rinse your rice in a strainer. Add the olive oil to your Instant Pot. Pour in the rice and the water. 

Put the lid on the Instant Pot and set the pressure to HIGH for 20 minutes. When the cook cycle is complete, perform a quick release. Enjoy! 

Expert Tips

  • If you would like to make different kinds of rice in the Instant Pot (like long grain white rice), follow the graph below! 
  • Make sure to rinse your rice before cooking! 

Recipe FAQs

Should I Rinse Rice Before Cooking?

This is always the question: Should I or should I not rinse my rice before cooking it?

The typical argument for rinsing rice is that it removes surface starch from the rice. This allows the rice to cook more evenly and wards off gummy rice that is soft in some places and not completely cooked in others. 

Some sites say that rice must be rinsed under water until the water runs clear, but I have never followed this rule. Instead, I give my rice a quick rinse and a few shakes under the water. Then it’s ready to cook! 

Bowl of brown rice with spoon and Instant Pot

Can I Use the Rice Function on the Instant Pot? 

Yes you can use the rice function on your Instant Pot to cook the rice. My rice function automatically switches the pressure level to LOW. If this is the case for you as well, make sure to press the button again until the pressure level shows HIGH. 

If you want to cook brown rice without using the Rice function, you can do so. Simply set the pressure to HIGH manually and set a timer for 20 minutes. 

What Does it Mean to Quick Release? 

A quick release is a term used often when cooking with the Instant Pot. Once the pressure is reached and the rice has cooked fully, the timer will go off. 

You have two options at this point. You can either perform a Natural Pressure Release or a Quick Pressure release.

A natural pressure release will slowly release the pressure from the pot, which can take about 20 minutes. The pot will not unlock until all of the pressure is gone, and, in the meantime, the food will continue to cook inside. 

A Quick Pressure release means that you open the pressure valve to release all of the pressure at once. This takes about 30 seconds, after which the Instant Pot unlocks. The food then stops cooking and can be served immediately. 

There are different uses for each option, but in the case of our brown rice, the Quick Release is what we want. 

Graph of rice cook time

What to Add to Brown Rice to Make it Taste Better

There are so many options that you can choose make brown rice taste better. My favorite is a simple approach of butter, salt, garlic, and onion powder. I swear, that combination can improve ANYTHING. 

Some other great options are cooking your rice in broth instead of water. This will infuse the rice with a bit more flavor. 

You can also fry eggs with it, add delicious sauces, or experiment with any seasonings of your choice! 

Did you like this article about how to make brown rice in the Instant Pot? If so, check out these other articles I picked out just for you: 

Brown Rice in the Instant Pot

I’m about to change your life. How? By showing you how easy it is to cook brown rice in the Instant Pot! Goodbye 40 minute long cook times! This recipe will provide a fast, simple, and perfect-every-time recipe to make your weeknight dinners (and meal preps!) that much easier.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, asian, Latin
Cook Time: 20 minutes
Pressure Building Time: 5 minutes
Total Time: 25 minutes
Servings: 2 cups
Author: The Foreign Fork

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup brown rice
  • 1 ¼ cups water
  • 1 tbsp olive oil

Instructions

  • Rinse your rice. Add the olive oil to your Instant Pot. Pour in the rice and the water.
  • Put the lid on the Instant Pot and set the pressure to HIGH for 20 minutes. When the cook cycle is complete, perform a quick release. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
 
  1. Brown Rice: The most obvious ingredient! Brown rice is incredibly healthy and if often chosen as the more health-conscious option over white rice. It is gluten free, high in fiber, and has no cholesterol, fat or sodium. Brown rice takes much longer to cook than white rice, making the Instant Pot the perfect choice!
  2. Olive Oil: I use olive oil in the bottom of my pot just to prevent any sticking or burning. I often receive questions about using butter instead but would caution against this. Butter has a lower smoke point than olive oil and we just don’t want your rice to burn.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Danish Food: Everything You Need to Know

In November of 2019, I had the pleasure of meeting Jaughna from www.towhatplace.com. Jaughna and I had met at the 2019 Saveur Blog Awards in Cincinnati, Ohio where I was introduced to her incredible food and travel blog (that won two awards in her category!!). 

Jaughna currently lives in Copenhagen Denmark, and sat down today to speak to me about the  culture, lifestyle and food in Denmark. Keep reading to learn about the incredible country of Denmark! 

Smorrebrod

Tell me about your experience with Denmark. Did you grow up there? 

I grew up in the US Virgin Islands. We’re now American but 100 years ago we were Danish; we were a Danish colony. Many of our street names are still in Danish and we still have quite a bit of traditional Danish colonial architecture. Even my last name is Danish because my mom’s great grandparents immigrated over from Denmark to the Virgin Islands, so I always had a tie to Denmark. 

I never had any intention of moving here, that was never really in my plan. But, when I was living in East Africa I fell in love with a Dane. We moved here about 4 years ago to Copenhagen!

I know you didn’t go to school in Denmark, but I’ve read so much about forest preschools… Do you know much about them?

Kids go to forest preschool before they start 1st grade, so it’s the equivalent to Pre-K and Kindergarten in the United States. Essentially, it’s just learning in the forest! 

There’s a designated spot where you drop the kids off every morning, and then they go to different places in the woods every day. They have different missions, some days they’re foraging and the next they’re learning about trees. Rain or shine, they will be out in the forest!

It’s kind of like Girl Scouts meets Boy Scouts meets camp meets daycare. 

 Denmark is considered one of the happiest countries on Earth. Do you find this accurate? If so, what do you think contributes to this?

Stegt Flaesk

In a previous life I worked in public health, so I definitely have questions about what exactly they’re trying to measure. 

I would say it’s generally accurate though, and probably for two reasons. One would be the cultural aspect. Danes and Scandinavians in general, particularly compared to Americans, have more of a relaxed attitude towards life. They seemed more satisfied with what they have and what they’ve achieved. There’s not that same, “go get ‘em” “keep grinding” American attitude. 

The other thing I would say is economical… Danes  don’t have medical debt and they don’t have large amounts of student loan debt. As an American it’s hard to imagine what life would look like if we didn’t have student loan debt. But in Denmark, if you want to be a firefighter, you can be a firefighter and pay your bills. You can do what makes you happy. There’s not the same pressure to have the highest paying career. 

What are your favorite holidays or festivals in Denmark? Do you have any favorite foods that pair well with these traditions?

The big eating holidays are Christmas and Easter. Christmas is celebrated on the 24th here, and it can be up to 3 days of eating that starts on the 23rd. 

On the first day, the 23rd,  we eat flæskesteg lamb, and it’s a nice evening with a fireplace going and candles lit. 

Then the 24th is our large meal. We have duck and we also eat two kinds of potatoes: normal potatoes and then a sugary, caramelized potato. We also have a brown sauce as well as pickled cabbage. These are these five core things that are always on the table on the 24th and everyone has them. 

One of the men in the family might dress up as Santa and we hold hands and dance around the tree. We also open presents on this day!

Then on the 25th we have a cold Christmas lunch with herring prepared multiple aways, leftovers, and some soups. 

What does Hygge mean? How do you incorporate the concept into your life? And how do I pronounce it? 

Hygge flatlay with candles, blankets, and hygge book

It’s pronounced “hoo-guh”. 

There’s no great translation, though if you translate it directly, it will often say “coziness” in English. 

Hygge is a state of being, and you often feel it after having a nice, intimate time with a group of friends catching up with candles lit. It’s that feeling of being together. 

Tell me about herring!

Herring

Herring is a small fish that is bigger than an anchovy but smaller than a mackerel. It has a lot of bones in it, which is why I don’t like to eat it. 

Herring is definitely a cornerstone food in Denmark. We eat it at Easter and as a traditional Danish lunch. One of the most popular ways to eat it is to cure it with salt first, then pickle it. We have it fried, smoked, even in tomato sauce. It’s eaten quite a lot. 

Danes eat smørrebrød  (open-faced sandwiches) when they’re having a traditional Danish  lunch, and those typically start with herring. (The next sandwiches could be more fish, then chicken and beef. A traditional lunch always starts with fish and ends with red meat.) If the sandwich isn’t already assembled, you’ll  get a basket of rye bread and then marinated herring. You butter the bread then put the herring on top with capers and red onions and then some garnish for color. 

There’s also curry herring, which is that same marinated herring but in a creme fraiche curry sauce. You put that on rye bread too. That’s what is typically eaten for lunch for special birthday or anniversary meals!  

What types of things are common for breakfasts, dinners, snacks? 

Danish Pastries
Verschiedenes Plundergebäck

Breakfast is normally granola or yogurt and a cup of coffee. Typically if you have kids you’ll have a lot of oats for breakfast. 

Lunch is offered at work (maybe another reason why Danes are so happy!) in a subsidized cafeteria. 

Denmark is a big pork and dairy country, so dinner is usually very simple and is some form of meat and potatoes (or takeaway like pizza, of course). 

Desserts are usually whipped cream and then some kind of cake or fruit. Marzipan is also really big. For example, for New Year’s Eve Danes eat kransekage, it’s a cake made from stacked circular marzipan cakes with icing. 

Are Danish Pastries as popular in Denmark as we would expect them to be? 

The Danish that is eaten in the US is nothing like the “Danish” in Denmark. First, it’s not normally a breakfast food and, second, they’re never made with cheese or cherries. 

In Denmark, they’re also not called Danishes, they’re called wienerbrød. Directly translated it means “Vienna Bread” because the tradition of making laminated dough came from Vienna. 

The Danes then made these pastries their own, but the technique came from bakers in Austria. We have a lot of bakeries within a few mile radius of our house and they all sell the pastries! 

What is the New Nordic Culinary Movement? 

Danish dessert with powdered sugar and jam on the side

The New Nordic Culinary movement started about 20 years ago with a group of chefs led by Claus Meyer (who most people know from Noma, which was voted the best restaurant in the world). 

It drew on the California farm-to-table movement of using seasonal ingredients, but it then employs Nordic or Viking traditions. It draws on seasonal ingredients and then presents them quite beautifully. There’s not a lot of seasoning in the recipes, but the movement is big on pickling or curing. 

A lot of it draws on traditional Nordic food practices, like curing, pickling and making jams; the techniques that made food last through the hard winter months. It also features a lot of foraged ingredients. 

What are typical snacks and junk food in Denmark? 

Chocolate is big, so are  licorice and gummies. Licorice is the big divider. Supposedly if you live here long enough, you acquire a taste for it, but I have yet to have that happen. 

Is there anything eaten in Denmark that’s not eaten anywhere else in the world? Anything surprising?

I would say no because there is a lot of overlapping traditions with Northern Germany, Sweden, Iceland, and Norway. But I definitely think no one does a pastry like the Danes. 

Are there any ingredients that you love that just aren’t the same unless you’re in Denmark?

I’ve gotten really fond of the rye bread! It took some time, and I didn’t like it at first. It’s kind of sour and has a bit of a bite to it, but that’s due to the rye here. 

The rye in Denmark is really good, which is also why the whisky has gotten so popular. 

The smoked fish is pretty fantastic too. 

Bowl of Danish breakfast with strawberries

What’s your very favorite recipe from Denmark? What is your least favorite food that is traditionally Danish? 

Starting with my least favorite, that would have to be licorice. I also really want to like herring but it hasn’t happened yet. 

My favorite Danish recipe is a cake that my partner’s mother makes. It’s a nut cake with layers of freshly whipped cream and fruit. It’s not too heavy and not too sweet but the nuts give it a really great flavor. 

Tell me about your food blog! Why you started it, what it features, etc. 

After we left Tanzania, we moved to Lima, Peru. My partner had a job and I didn’t, and I was going a little stir crazy waiting for my visa, so I spent a lot of time meeting friends and brushing up on my Spanish. The food in Lima is fantastic and one of the main things to do there is eat. As my Spanish started getting better I started hanging out with the abuelas and asking questions about food. 

Whenever I’ve moved I’ve learned that before I could even talk to people, food was a gateway into cross cultural interactions. So, I decided to start writing about it!

My blog is an Expat’s perspective on traveling, with a focus on experiencing a country, or culture, through food. I’ve featured food articles from Tanzania, Peru and Denmark (the countries that I’ve called home)  and countries I’ve recently traveled to like Morocco, Colombia, Thailand and Croatia.

If you liked this article, you might also like these articles I picked out just for you:

Grilled Pork Belly in Parsley Sauce (Stegt Flaesk) from Denmark

Grilled Pork Belly in Parsley Sauce, also called Stegt Flaesk from Denmark, is a dinner platter that is perfect for a night in. The potatoes and pork belly create a hearty base for the dish, while the Parsley Sauce adds a nice, light finish to the top. Travel to Denmark from your kitchen with this delightful recipe! 

Why Make this Recipe

Grilled Pork Belly with Parsley Sauce on a dinner plate
  1. Travel to “Denmark”: This recipe for Grilled Pork Belly with Parsley Sauce is also known as Stegt Flæsk and is the national dish of Denmark. This Danish specialty was first created during the 1800s in rural Denmark. It has recently made a comeback in Danish kitchens, and in 2014, Danes voted the speciality as their national dish.
  2. A Unique Way to Eat Pork Belly: Pork belly is a popular ingredient around the world (as seen in my recipe for Bandeja Paisa from Colombia). This recipe features an easy way to prepare pork belly, particularly if it’s your first time trying it. 
  3. Parsley Sauce: The parsley sauce begins with a blonde roux (the easiest of roux) and then mixes with milk and parsley to create a delectable sauce that coats the dish. I added some onion powder and garlic powder to my Parsley Sauce to give it a bit more flavor than the traditional Danish recipe calls for. 

What’s In This Recipe?

Stegt Flaesk Ingredients Photo
  1. Pork Belly: I was able to find pork belly from my local butcher. The belly came in a large slab, and I had them shave me off about 1 lb, which I later cut into strips myself. Pork belly, when baked in the oven, will result in a meat dish that is reminiscent of thick bacon. 
  2. Potatoes: Danes typically use Kipfler Potatoes for this recipe, a variety of potato popular in Germany and Denmark. The skin and interior of Kipfler potatoes are yellow. I was not able to find Kipfler potatoes, so I used Yukon Gold instead. You can also use fingerling potatoes if you so desire.
  3. Milk: I used whole milk for my version of this recipe, and this is what I would recommend. Using a full-fat version of milk will create a thick and delicious roux! Using skim milk in your recipe could result in a watery roux. 

How to Make this Recipe

Step 1: Bake the Pork Belly 

Pork belly on a wire cooking rack

To bake the pork belly, lay a wire rack across a roasting pan and place the pork strips on this rack. 

Preheat the oven to 350 degrees Fahrenheit. Bake for 20 minutes, then flip the pork belly. Bake for another 20 minutes, and flip one more time, finishing the meat off with ten more minutes until necessary. 

The pork belly should be brown and crispy. 

Step 2: Boil the Potatoes 

Wash the potatoes with a scrub brush, making sure to remove all of the dirt. 

Fill a large pot with water, then add the potatoes into the water. Place the pot on the stove and turn the heat to high, allowing the potatoes to cook uncovered. 

Boil the potatoes for about 20 minutes (this could change depending on what type of potato you use), until they are cooked through and can easily be pierced with a knife. 

Remove the pot from the stove and set aside. 

Step 3: Make the Parsley Sauce 

Step by Step photo to make cream-based sauce

In a medium pot, melt the butter. Add the flour to the butter, forming a paste. This is what will thicken your sauce. 

Pour the milk into the pot little by little, mixing it with the contents of the pot as you go. Use a whisk to combine. 

Once all of the milk is added, continue stirring the sauce for about 5-10 more minutes until it starts to thicken. 

Parsley sauce step by step with added parsley and a mixing photo

Add parsley, salt, pepper, garlic powder, and onion powder to the Parsley Sauce and whisk to combine. 

You can also practice your roux by making my favorite recipe for Homemade Macaroni and Cheese.

Step 4: Assemble and Enjoy 

Cut the potatoes into thin rounds. Lay these on your plate. Place crispy pork belly on top of the potatoes, and then drizzle with Parsley Sauce. Enjoy! 

Expert Tips

  • If you don’t have a wire rack to cook the pork belly on, you can lay the pork belly on an aluminum foil-lined baking sheet. This will succeed in cooking the pork belly just as well. 
  • When making the Parsley Sauce you can also use a wooden spoon to mix. This will help break up any lumps left over from the flour. You want to make sure that your sauce is lump free! 
  • Once you remove the potatoes from the stove, you can run them under a bit of cold water. Make sure the cold water is just enough to cool the potatoes down so that you can remove them from the water and cut them without burning your hands. Too much cold water and your potatoes will be cold when you serve your dish. 

Recipe FAQs

For full of grilled pork belly with potatoes and parsley sauce

Is Pork Belly Better than Bacon? 

Pork belly is often considered by chefs to be a superior cut of pork to bacon. Pork belly is far fattier than bacon, which means that it normally carries a lot more flavor. It also crisps up beautifully making it the perfect, crunchy option for this recipe. 

Can I Substitute Bacon for Pork Belly? 

My recommendation would be to not sub bacon if you can help it. Though bacon and pork belly are similar, bacon is much thinner than pork belly.

Because Grilled Pork Belly is the focus of the dish, I would recommend trying to find it if possible. If your butcher doesn’t carry the cut you’re looking for, you can also ask for pork cheek. 

As a last resort you can use bacon if need be. 

What Does Parsley Sauce Taste Like? 

The parsley sauce in Stegt Flaesk is pretty plain and simple. Typically in Danish kitchens the sauce is only flavored with salt and pepper. 

We found this, at least in my home, to be a bit bland, which we remedied by adding garlic powder and onion powder. We refrained from adding more spices than this as I didn’t want to stray too far from the traditional Danish methods. 

The Parsley Sauce is simple, but gets a delicate touch of freshness from the fresh parsley in the recipe. 

Did you like this recipe? Make sure to check out these other recipes I’ve picked out just for you: 

Grilled Pork Belly with Parsley Sauce (Stegt Flaesk) from Denmark

Grilled Pork Belly in Parsley Sauce, also called Stegt Flaesk from Denmark, is a dinner platter that is perfect for a night in. The potatoes and pork belly create a hearty base for the dish, while the Parsley Sauce adds a nice, light finish to the top. Travel to Denmark from your kitchen with this delightful recipe! 
0 from 0 votes
Print Pin Rate
Course: Main Course, meat, potatoes
Cuisine: Danish, Denmark
Cook Time: 50 minutes
Servings: 4 servings
Author: The Foreign Fork

Ingredients

  • 1 lb pork belly cut into slices about 6 inches long and ⅓ inch wide
  • 2 lb yukon gold potatoes or Kipfler Potatoes if you have access to them
  • 2 Tbsp butter
  • ¼ cup flour
  • 2 cups milk
  • 1 cup fresh parsley chopped
  • Salt to taste
  • Pepper to taste
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder

Instructions

  • Preheat the oven to 350 Fahrenheit.
  • Place a wire cooking rack in a roasting pan. Add the pork belly to the wire rack and drizzle with olive oil on both sides. Salt lightly.
  • Place wire rack in roasting pan in the oven and cook the pork belly for 20 minutes on one side, then flip and bake for 20 minutes on the other side. Bake until the skin is brown and crispy. Mine took a total of 50 minutes.
  • Wash the potatoes and place them in a large pot filled with water. Place the pot on the stove over high heat and bring to a boil. Boil for about 30 minutes, until the potatoes can easily be pierced with a knife (time may change depending on the type of potato you choose). Allow the potatoes to cool slightly so that you can handle them.
  • In a medium pot, melt the butter. Add the flour to the butter, and stir forming a paste. This is what will thicken your sauce. Pour the milk into the pot little by little, whisking it with the contents of the pot as you go.
  • Once all of the milk is added, continue stirring the sauce for about 5-10 more minutes until it starts to thicken.
  • Add parsley, salt, pepper, garlic powder, and onion powder to the Parsley Sauce and whisk to combine.
  • Cut the potatoes into thin rounds. Lay these on your plate. Place crispy pork belly on top of the potatoes, and then drizzle with Parsley Sauce. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
  1. Travel to “Denmark”: This recipe for Grilled Pork Belly with Parsley Sauce is also known as Stegt Flæsk and is the national dish of Denmark. This Danish specialty was first created during the 1800s in rural Denmark. It has recently made a comeback in Danish kitchens, and in 2014, Danes voted the speciality as their national dish.
  2. A Unique Way to Eat Pork Belly: Pork belly is a popular ingredient around the world (as seen in my recipe for Bandeja Paisa from Colombia). This recipe features an easy way to prepare pork belly, particularly if it’s your first time trying it. 
  3. Parsley Sauce: The parsley sauce begins with a blonde roux (the easiest of roux) and then mixes with milk and parsley to create a delectable sauce that coats the dish. I added some onion powder and garlic powder to my Parsley Sauce to give it a bit more flavor than the traditional Danish recipe calls for. 
  4. If you don’t have a wire rack to cook the pork belly on, you can lay the pork belly on an aluminum foil-lined baking sheet. This will succeed in cooking the pork belly just as well. 
  5. When making the Parsley Sauce you can also use a wooden spoon to mix. This will help break up any lumps left over from the flour. You want to make sure that your sauce is lump free! 
  6. Once you remove the potatoes from the stove, you can run them under a bit of cold water. Make sure the cold water is just enough to cool the potatoes down so that you can remove them from the water and cut them without burning your hands. Too much cold water and your potatoes will be cold when you serve your dish. 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Easy Bread Pudding Recipe

This Easy Bread Pudding Recipe is made with Chocolate Chip Brioche Rolls and smothered in a warm vanilla sauce. It is the perfect winter treat and will make you want to cozy up next to the fireplace and enjoy a serving of the perfect Christmas dessert. 

Fork taking a bite of bread pudding

This recipe might just be one of the ones that I have worked hardest on for the entirety of my blog…. And I’m telling you: The results speak for themselves. 

This bread pudding is INCREDIBLE. It’s easy to make and warm and a little gooey but a little crunchy and cinnamony.

 And it’s delicious by itself, but then when you add the vanilla sauce to it… Oh. My. God. I could eat that vanilla sauce with a spoon right out of the pot. 

Why Make this Recipe

3 plates of bread pudding and a lot of vanilla sauce
  1. A Unique Dessert: Sometimes cookies, cake, and ice cream as sweet treats can get boring. If you’ve been looking for a unique new dessert recipe to try without adding too much extra work onto your plate, this recipe is the way to do it! 
  2. Perfect for Winter: The warm, crispy, yet soft bread pudding slathered in a cinnamony syrup… If you’re not cuddled up next to the Christmas tree with the fireplace burning and eating some of this, you’re not doing it quite right! I don’t like winter, and this recipe almost makes me wish it would snow 😉 
  3. The Perfect Texture: It took a while, but I finally perfected how to get the dessert to have the perfect amount of moisture. It’s soft but not too runny, and the top has a little bit of crunch but it’s not too tough. Is it rude to say I think it’s perfect? 

What Ingredients are in This Recipe?

Ingredients for bread pudding
  1. Brioche Rolls: I made this easy bread pudding recipe with Bakerly’s chocolate chip brioche rolls! These rolls are perfect, as they already have chocolate chips built into them. If you don’t have access to Bakerly products, you can also use any other type of bread you have on hand. You will need about __ cups. 
  2. Heavy Cream: I use heavy whipping cream as the base for my vanilla sauce. This is the secret to a thick and luscious sauce that, ultimately, is the icing on top of this recipe (both figuratively and literally) 
  3. All Dairy: Make sure that all of the specified dairy ingredients are at room temperature. This is very important, as we are adding melted butter into the combination. If the wet ingredients are too cold, the melted butter will freeze back up into shards. In order to keep the butter our desired texture, the eggs, half and half, and whole milk MUST be at room temperature. 

Steps to Make this Recipe

Step 1: Prepare the Filling 

4 photo collage of making the filling

In a large bowl, whisk the eggs. Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined. Add the melted butter into the combination and mix again. 

Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or a ceramic baking dish the best! 

Pour the liquid mixture into the pan, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes. 

Step 2: Bake 

Place in the oven at 350 degrees for 40 minutes. 

Remove the pan from the oven and cover with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. 

The bread pudding should be set but not dried out. It should also not be too liquidy. 

Remove and allow to rest for 10 minutes before eating. 

Step 3: Make the Vanilla Sauce

2 photo collage of making and spreading vanilla sauce

Place all ingredients in a medium sized saucepan.

Bring to a low boil. Once boiling, start a timer. Whisk constantly for 10 minutes.

Pour directly onto bread pudding before serving. Enjoy! 

Expert Tips 

A plate of dessert with baking tray in the back
  • This recipe is the perfect way to use up stale bread that you may have lying around at home. If you don’t have Chocolate Chip Brioche Rolls, that’s okay. You can also substitute any kind of bread you’d like and sprinkle chocolate chips into the filling. 
  • If you want to make this Easy Bread Pudding but don’t have any stale bread, you can easily make some. Simply cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale. Then, preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt. Your bread is now ready to use in your recipe! 
  • Many people enjoy additional add-ins to their bread pudding, including raisins, walnuts, and more. If you want to add some additional flavor to your bread pudding, go ahead and do it! Don’t forget to tell me in the comments what you tried. 

Recipe FAQs

What’s Bread Pudding? 

If you have this question, you are not alone! Bread pudding is a delicious dessert made with stale bread. The bread is soaked in a sugary custard and it is all baked in the oven. It’s best served warm especially with, you guessed it… the vanilla sauce. 

Where did Bread Pudding Originate? 

Another common question! Most people think that bread pudding is British in origin, but it actually goes back much further than that. Versions of bread pudding date back to Ancient Rome and Ancient Egypt. 

In these times, food was scarce and it was unthinkable to waste anything… if bread went stale, it was common to find other uses for it, including stuffing, thickeners for soup, and bread pudding! With this, the shelf life of the fragile bread could be extended.

In the 18th century, bread pudding was often considered a great food to feed to sick people. This is because it was easy to digest, as the bread was soft and delicious.

Though bread pudding originally began as a food of the poorer people, it has now gained popularity in modern life; It is often served as a trendy dessert at fashionable restaurants. Luckily for you, it’s easy to make at home as well… and you’ll look like a pro baker!  

Do Leftovers Have to Be Refrigerated? Can They Be Reheated? 

Close up of a slice dripping in vanilla sauce

I always top the entirety of my bread pudding with the vanilla sauce and then place the leftovers in the refrigerator. It can last in the fridge for up to a week!

When it comes time to eat your bread pudding, it is easy to reheat! My favorite method is just cutting a piece and heating it in the microwave for about 10-15 seconds. This is long enough that the bread doesn’t become hard but the vanilla sauce gets nice and gooey again. You’re welcome 😉 

Why is my Bread Pudding Soggy?

Ah, I’m glad you asked, because as I was developing the recipe, I had this problem, too! (but don’t worry, I finally got the measurements/instructions right and there is no sogginess in sight when you make this recipe). 

So the reasoning behind sogginess in a bread pudding can be threefold:

1. First, your bread wasn’t stale enough. If your bread is still pretty mushy when you’re putting it into the bread pudding, you might end up with a stale pudding. Try using fully stale bread. 

If you don’t have any, leave your bread out overnight on the countertop so that it can become stale. And if you don’t have that much time, you can always toast your bread in the oven a little bit. 

Because the Bakerly buns are so moist and yummy, I combined two of these methods. First, I allowed my bread to become stale on the countertop overnight, and then I finished it off with a quick toasting right before making the recipe. 

2. The second reason your bread pudding is soggy could be because you’ve added too much liquid. This one is a pretty self explanatory fix. The ratios in this recipe should eliminate that problem.  

3. The last reason your bread pudding is soggy could be because of aluminum foil! If you cook your bread pudding with aluminum foil on the top, some of the moisture can’t escape during the cooking process and instead succeeds in leaving your bread damp and soggy. 

If you need to cover your bread pudding while you’re baking it, cut some slits into the top of the aluminum foil. This will keep the dessert from burning, but will allow the liquid to escape while it’s cooking. 

Working with Bakerly 

Pan of bread pudding with a slice gone

I have loved working with Bakerly because their brand aligns so well with mine! It is Bakerly’s mission to bring the delicious food of France to American families… Would you look at that!? Sound familiar? If you want to read more about Bakerly’s background and mission. And if you need help locating where you can find Bakerly products, check out this store locator!

Thanks to Bakerly for allowing me to experiment with your products! Watch the video below to watch step by step how I make this recipe. 

If you liked this recipe, you’ll probably also like these recipes: 

Thanks for stopping by! If you liked this recipe, leave a comment below letting me know what you thought. Don’t forget to post a photo on Facebook or Instagram of your bread pudding and tag @TheForeignFork and hashtag #TheForeignFork. I’ll see you soon! 

single slice of bread pudding

Easy Bread Pudding Recipe

This easy bread pudding recipe is warm and cinnamony and homey. The only thing that makes it better is the heavenly vanilla sauce on top!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: British, French
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 16 servings
Author: The Foreign Fork

Ingredients

For Bread Pudding

  • 1 package chocolate chip brioche rolls + 3 rolls by Bakerly
  • 4 eggs room temp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup half and half room temp
  • 1/4 cup whole milk room temp
  • 1.5 tsp cinnamon
  • 1.5 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp melted butter

For Vanilla Sauce

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1/2 stick butter
  • 1/4 tsp cinnamon

Instructions

  • Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
  • Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
  • In a large bowl, whisk the eggs.
  • Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined.
  • Add the melted butter into the combination and mix again.
  • Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or ceramic pan.
  • Pour the liquid mixture into the pan with the bread cubes, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.
  • Place in the oven at 350 for 40 minutes.
  • Remove from oven and cover pan with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out. It should also not be too liquidy.
  • Allow to rest for 10 minutes

To Make Vanilla Sauce

  • Place all ingredients in a medium sized sauce pan. Bring to a low boil. Once the boil starts, start your timer. Whisk constantly for 10 minutes.
  • Pour directly onto bread pudding before serving. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Mulled Wine in the Instant Pot

This recipe for Mulled Wine is guaranteed to keep you warm and cozy during those fall and winter months. You can make this recipe in the Instant Pot for a hands-off, 3 minute drink that will impress your guests and taste delicious while bundled up for the evening. 

Why Make this Recipe

Overhead view of Mason jars with mulled wine
  1. Hands Off: Typical recipes for mulled wine include boiling the wine on the stove, stirring, etc. Because this recipe uses the Instant Pot, it is a much easier way to make mulled wine, minimizing the stirring or hands-on requirements. 
  2. Celebrate the Holidays: This drink is perfect for cuddling up during Christmas time. The red wine with cinnamon and orange will keep you warm even on the coldest of days. 
  3. 3 Minute Cook Time: Not only is this recipe more hands-off than the traditional stovetop method, it’s also so much faster! The 3 minute cook time for this mulled wine means that you’ll have a belly full of coziness as fast as possible. 

What’s in this Recipe? 

Ingredients for Glogg in the Instant Pot
  1. Red Wine: This recipe for mulled wine adds quite a few flavors to your bottle of red, so you’ll want to use a bottle that will hold its flavor well! I chose a red that came from a vineyard in California, but you can choose whatever you’d like. A Malbec is a great option. 
  2. Cardamom Pods: You can buy cardamom pods from the bulk section of your speciality grocery store, or you can even find them sometimes in the prepackaged spices. When adding cardamom to this recipe, I always use pods instead of ground cardamom in order to keep the texture drinkable. If necessary, you can also buy cardamom pods online.  
  3. Cinnamon Sticks: Very similar to cardamom pods, you can find cinnamon sticks in the bulk section of a specialty grocery store (I shop Whole Foods for bulk spices). Make sure to use full cinnamon sticks instead of powdered cinnamon for this recipe, as powdered cinnamon may make this recipe unenjoyable to drink. You can buy cinnamon sticks online, though I normally think it’s cheaper to buy the bottled version in the spices section of your grocery store. 
  4. Port: Port is a Portuguese fortified wine. It is a sweet red wine that is frequently served as a dessert wine. I found this at my local liquor store. If push comes to shove, you can eliminate this ingredient from the recipe, though I do enjoy the extra pop of flavor that it provides. For a cost-conscious option, most liquor stores will provide a “cooking” version of port that is normally ½ to ⅓ of the normal port price. Make sure that the cooking version of port does not have salt added, and it will work as a fine substitute. 
  5. Brandy: Brandy is a liquor produced by distilling wine and is normally served as a digestif. I found my brandy at my local liquor store. 

How to Make this Recipe

Step 1: Combine Ingredients and Cook

Mulled wine in the Instant pot with floating cardamom and orange slices

Add all Mulled Wine ingredients except for Brandy and Port into your Instant Pot. You will strain the drink before serving, so you can add full cinnamon sticks, orange slices, etc. 

Add the lid onto your Instant Pot and secure it. Turn the pressure to HIGH or MANUAL and set the timer for 3 minutes. When the cooking cycle is complete, release the pressure in the pot.

Step 2: Add Brandy and Serve 

Hand pouring port into Instant Pot

Once the pressure is gone, open the lid. Add the brandy and port to the Instant Pot and stir to combine. 

Allow to sit for 2-3 minutes, then serve. Garnish with orange slices and cinnamon sticks. Enjoy!

Expert Tips

  • When releasing the pressure on the Instant Pot, place a dish towel (that you don’t mind staining) over the pressure valve. Because the contents of the Instant Pot are entirely liquid, they may squirt out the top of the valve. The dish towel will protect from any burns or wall stains. 
  • Customize this recipe to add or subtract any ingredients you desire. If you like lemon instead of orange, make the switch! If you want to add another spice, by all means. 
  • You may want to strain the Mulled Wine before serving, as there are many small spices in the drink. To do so, pour through a small sieve. 

Recipe FAQs

2 mason jars with mulled wine, cinnamon sticks, and oranges

Where Does Mulled Wine Come From? 

Mulled wine originated with the Romans, but the concept has been adapted across the world since. This recipe for Mulled Wine in the Instant Pot is traditional of Denmark where it is called Glogg. 

Many Nordic countries make Glogg, though the recipes vary depending on the country. The use of Cardamom pods make this recipe uniquely Danish! 

Does Mulled Wine Get You Drunk? 

It is true that the longer alcohol cooks the less likely the recipe is to get you drunk. This recipe for mulled wine cooks for a short amount of time, meaning that it is very possible for the wine to get you drunk. 

Additionally, the port and brandy added into the recipe at the end certainly help with furthering possibilities of intoxication. 

Make sure you drink responsibly 😉 

How Long Can I Store This Recipe? 

If you make your recipe but can’t quite finish it, have no fear! You can store your mulled wine in the fridge for 3-5 days! 

Allow your Glogg to come to room temperature, then transfer to an airtight container. Make sure to place this container in the fridge. 

If you need to reheat your mulled wine, you can ladle your desired portion into a pot and heat over medium heat on the stove until warm.

Did you like this recipe for Mulled Wine in the Instant Pot? Check out these recipes I picked out just for you!: 

Mulled Wine in the Instant Pot

This recipe for Mulled Wine is guaranteed to keep you warm and cozy during those fall and winter months. You can make this recipe in the Instant Pot for a hands-off, 3 minute drink that will impress your guests and taste delicious while bundled up for the evening.
0 from 0 votes
Print Pin Rate
Course: drink recipes, Drinks
Cuisine: Danish, Denmark
Prep Time: 3 minutes
Cook Time: 3 minutes
Pressure Building: 10 minutes
Total Time: 16 minutes
Servings: 6 servings
Author: The Foreign Fork

Equipment

  • Pressure Cooker

Ingredients

  • 1 bottle of red wine
  • 2 cinnamon sticks
  • 2 tbsp cardamom pods still in shells
  • ¼ cup honey
  • ½ cup slivered almonds
  • 1 orange sliced
  • ¼ cup raisins/craisins
  • 1 tbsp cloves
  • ½ cup brown sugar
  • ½ cup Port
  • ½ cup Brandy

Instructions

  • Add all ingredients except port and brandy into the Instant Pot and mix to combine.
  • Put the lid on the Instant Pot and set the pressure to HIGH or MANUAL for 3 minutes. When the timer is done, release the pressure.
  • Add the brandy and port to the wine and allow to sit for 2-3 minutes. Garnish with orange slices and cinnamon sticks and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
 
  1. Red Wine: This recipe for mulled wine adds quite a few flavors to your bottle of red, so you’ll want to use a bottle that will hold its flavor well! I chose a red that came from a vineyard in California, but you can choose whatever you’d like. A Malbec is a great option. 
  2. Cardamom Pods: You can buy cardamom pods from the bulk section of your speciality grocery store, or you can even find them sometimes in the prepackaged spices. When adding cardamom to this recipe, I always use pods instead of ground cardamom in order to keep the texture drinkable. If necessary, you can also buy cardamom pods online.  
  3. Cinnamon Sticks: Very similar to cardamom pods, you can find cinnamon sticks in the bulk section of a specialty grocery store (I shop Whole Foods for bulk spices). Make sure to use full cinnamon sticks instead of powdered cinnamon for this recipe, as powdered cinnamon may make this recipe unenjoyable to drink. You can buy cinnamon sticks online, though I normally think it’s cheaper to buy the bottled version in the spices section of your grocery store. 
  4. Port: Port is a Portuguese fortified wine. It is a sweet red wine that is frequently served as a dessert wine. I found this at my local liquor store. If push comes to shove, you can eliminate this ingredient from the recipe, though I do enjoy the extra pop of flavor that it provides. For a cost-conscious option, most liquor stores will provide a “cooking” version of port that is normally ½ to ⅓ of the normal port price. Make sure that the cooking version of port does not have salt added, and it will work as a fine substitute. 
  5. Brandy: Brandy is a liquor produced by distilling wine and is normally served as a digestif. I found my brandy at my local liquor store. 
  6. When releasing the pressure on the Instant Pot, place a dish towel (that you don’t mind staining) over the pressure valve. Because the contents of the Instant Pot are entirely liquid, they may squirt out the top of the valve. The dish towel will protect from any burns or wall stains. 
  7. Customize this recipe to add or subtract any ingredients you desire. If you like lemon instead of orange, make the switch! If you want to add another spice, by all means. 
  8. You may want to strain the Mulled Wine before serving, as there are many small spices in the drink. To do so, pour through a small sieve.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Moroccan Food: Everything You Need to Know

During my time traveling abroad, one of my very biggest bucket list items was Morocco. A few of my friends went during spring break, but at the time, my mom and dad were visiting from the USA, so we visited their wishlist places (Switzerland and Cinque Terre!). 

I heard such incredible things about Morocco from my friends upon their return. The hospitality, the tiles, the rugs, the mint tea… It all sounded so beautiful to me! 

Tagine in Morocco

One day, I’ll get to Morocco, but until then, I’ll be living vicariously through Amanda from Maroc Mama. Amanda moved to Marrakech in August of 2013, and has lived there ever since. 

Her blog features recipes from Morocco as well as information about the country and even travel itineraries! Amanda and her husband also own a food tour company that gives visitors a true taste of Morocco as well. 

Keep reading to learn more about this beautiful country!

Tell me about your background with Morocco

I first came to Morocco in 2004 on a vacation and I met my husband on that trip. It’s a long story, but it was love at first sight and here we are 15 years later. 

We decided to move to Marrakech in 2013 with the plan of staying for a year, but that’s turned into much longer. He is originally from here and we wanted our older kids to learn Arabic. (We have a 2yo, 13 yo and 16yo but then the kids were just 6 and 8). 

We both worked online so it was fairly easy to do the move.

We decided to start our tour business because so many people were asking us where to eat in Marrakech but the places we would tell them to go are either too hard to find or they would be difficult to navigate if you didn’t know what to ask for. 

The only way to share this food with them was to physically take them. That’s how the idea of the tours were born!

A man walking with a camel in the desert

What is daily life like in Morocco? 

This is a tough question to answer because it’s so normal now that I sometimes forget the differences. Overall, life here is probably a lot like your life wherever you are. It’s not all fancy buildings and vacation 24/7. 

I think that’s something that many people assume from the pictures. But we still have to go to work, go to school, take the trash out – you name it!

A few differences to my life in the US though; the availability and access of year round fresh produce that is insanely affordable, bakeries everywhere (which isn’t so great for the waistline) but fresh bread is so easy and affordable. 

Also there’s just nothing that surprises me anymore; you can see a donkey cart being pulled on the street, 4 people on a motorcycle, a man with a thousand eggs in cartons driving, a flock of sheep wandering down the street and a Maseratti all at the same time. That’s Marrakech.

Tell me about interpersonal life in Morocco. What are interactions like between neighbors, people on the street, etc.

My own opinion is that Moroccan society is a bit like an onion. There’s so many layers to it. 

Overall most people are very generous and hospitality is a big part of the culture. 

But I’ve also found a lot of that is the exterior. It’s much more difficult to be accepted on a deeper level or have deeper types of relationships. So each layer you remove reveals more and more to learn and understand. 

There’s a big cultural gap with some topics that are hard to overcome and understand. Also as a foreign woman I feel like I’m never really seen as a Moroccan woman nor am I man, so I exist in this weird third space where things are just different.

What is your favorite Moroccan custom or tradition? Bonus points if it relates to food!

Afternoon snack time. It makes me feel like I’m a kid again. It’s totally normal to have a late afternoon coffee/tea get together with snacks. Not everyday is over the top but it happens almost daily!

A spice stand in Morocco

What is it like running a food tour company in Morocco? What kinds of things do you make sure get eaten on every tour? What is your #1 favorite thing to show your guests? 

Challenging! Well at least it was at first, I think now we’ve gotten things down. 

Tourism is heavily regulated in Morocco so there were/are a lot of hoops to jump through. But, once you get through all that, it’s time for the fun stuff. 

My main goal for each tour is that people eat foods that are not on menus in tourist accessible restaurants, so you’ll never eat tajine on our tours. We also really try to be inclusive so that people who have different diets can still eat with us, but this is difficult as options can be limited especially with traditional foods. 

My favorite thing to show guests are actually the cultural food stops – they’re the place guests walk past in the medina because they don’t know what’s there. Things like bread ovens, furnaces and really the underground that runs the city and traditional food scene.

Tiled walls in a floral pattern in Morocco

How has the history of Morocco affected the food that is eaten there today? 

Morocco was an agrarian society for a long time. There’s a heavy focus on agriculture. 

There’s also a strong seafood culture, which I think people don’t consider, as the country borders the Atlantic and Mediterranean Sea. Morocco was on a major trade route so throughout the years foods and ideas were introduced to the country by exterior elements. 

As new people came to trade, new foods and techniques were introduced. Conversely, because certain groups DIDN’T come to Morocco, it is set apart.

A great example of this is that Morocco was never a part of the Ottoman Empire. You won’t find things like rose water or a lot of dairy dishes in Morocco. 

In fact a lot of the typically Middle Eastern foods do not exist in Morocco. I can’t tell you how many people assume there’s hummus, falafel and shawarma in Morocco because it’s a “Middle Eastern” country.

Another assumption is that the food was heavily influenced by the French. But, the truth is France only had a protectorate in Morocco for a blip in the history of Morocco, not even 50 years. 

What they did influence can be seen in the pastry culture. Traditional Moroccan desserts were fruit and small cookies that heavily used nuts and honey. French patisserie certainly was introduced and stayed!

ceramic dishes on a concrete background with beautiful designs

Tell me about the food in Morocco. What types of meat are common to eat? What vegetables? What spices?

The traditional diet of Morocco is heavily vegetarian with meat being added in small amounts and only when available. People didn’t eat meat daily because it was just not affordable. 

Visitors to Morocco assume the opposite as most meals served to them are heavy on the meat and low on the vegetables. There’s an assumption this is what people want. 

The specific meats are lamb/sheep, goat, chicken and beef. You’ll also find turkey and rabbit on occasion. While there are camels, camel meat isn’t often eaten – they’re worth a lot more alive than dead.

Vegetables and fruit are very seasonal so if it’s not in season, you probably won’t find it. Outside the sort of globally standard items like apples, oranges, carrots, tomatoes etc artichokes, fava beans, figs, quince, prickly pears, and pomegranates are a few of the more specialty items you’ll find. 

Spices – the crux of Moroccan cuisine! Cumin, ginger, turmeric, saffron, paprika are a few of the spices that make up the backbone of Moroccan food. 

Other items like preserved lemons, olives and harissa are condiments that add to those flavors in the dishes. Of course onions, olive oil and garlic play an important role too!

Table setting of Tagine with place settings and cups

What are your everyday Moroccan foods? What types of things are common for breakfasts, dinners, snacks? 

Bread, bread, bread, bread – haha but really they eat a lot of bread. Along with mint tea these are the two most common items you will find served every day, multiple times a day. 

Breakfast is typically very simple in most homes; bread with olive oil and tea. Lunch is the biggest meal of the day and tajines of different varieties are usually on the table – except for Friday because that’s couscous day. 

Dinners are later and lighter. It’s very normal to have dinner at 9 or 10pm. It could be something like a sandwich or pasta or another tajine!

A Moroccan man serving oranges

Is there anything eaten in Morocco that’s not eaten anywhere else in the world? Anything surprising? 

I think argan is our most well known specialty item though it’s more global now. There is a culinary version and there’s a dip called amalou that is made with it also. 

It’s ground almonds, honey, and argan oil made into a paste that is heavenly! 

Surprising – Alcohol. Moroccans are 99% Muslim however there are wineries and a brewery in Morocco; it’s not a dry country.

What’s your very favorite recipe from Morocco? What is your least favorite food that is traditionally Moroccan? 

My favorite food is called rfissa. It’s made with shredded bread, lentils, onions and basically reminds me of a big bowl of Thanksgiving.  

My least favorite food is a tie between sheep stomach, couscous, and gdeed (a sun cured/spiced sheep meat that is rehydrated). 

Are there any ingredients that you love that just aren’t the same unless you’re in Morocco?

Produce. Honestly the fruit and vegetables here are just so good and I think some of the best in the world.

A bowl of food in Morocco, topped with a lime

Tell me about your food blog! Why you started it, what it features, etc. 

I started my website as a food blog in 2007. I really started it because my younger sister was always after my Moroccan recipes but we lived 3 time zones away from each other so this allowed her to access them without calling me at all hours of the night. 

I wanted to make Moroccan food accessible to an American kitchen and with my life in mind. 

Moroccan women might spend hours in the kitchen making one meal. That’s not realistic for most women in my life. It’s since grown to also include a lot of facets on life in Morocco, travel here, and how to bring Morocco home. 

Maakouda are one of my favorite foods to make because they make my kids happy, too.  

Thank you, Amanda, for telling us about your life and experiences in Morocco! If you liked this post, make sure to check out some of the other interviews that I’ve done, including:

Frikadeller (Danish Meatballs) in a Creamy Gravy

This recipe for Frikadeller is my new favorite for a fall appetizer or main meal. These Danish meatballs come smothered in a creamy, sage gravy that will make you fall in love. 

Why Make This Recipe? 

Frikadeller in a cast iron skillet with sage leaves
  1. “Travel” to Denmark: Denmark is known for its delicious meat-based recipes, and these frikadeller are no exception. If you want to “visit” Denmark, make these meatballs and you’ll be experiencing Danish culture from your kitchen in no time! 
  2. One Pan Meal: There’s nothing better than making a full meal and only having to wash one pan at the end. You’re welcome 😉 
  3. Cozy Fall Vibes: The sage-y, umami goodness of this dish brings about that hygge feel that the Danish are famous for. You’ll love this dish in fall and winter! 
  4. {Bonus} THE GRAVY: Have you ever had the meatballs in the Ikea cafeteria? My version of Nordic meatballs, these Danish Frikadeller, are even better (yeah, I went there). The gravy makes the recipe, and this cream-based gravy is to die for. 

What Goes in This Recipe? 

Ingredients shot for frikadeller with labels
  1. Breadcrumbs: I used whole wheat breadcrumbs, but you can also use typical breadcrumbs. Make sure that the breadcrumbs you’re using aren’t seasoned! If you want to try a gluten free meatball recipe, try my recipe for Kanda from Central African Republic.
  2. Seltzer Water: Seltzer water should be easy to find in your local grocery store. Again, make sure that you’re using an unflavored option. The bubbles in seltzer water achieves a light, airy texture for your meatballs!
  3. Sage Leaves: I think, honestly, that the sage leaves are the key to why this recipe is so delicious. I used fresh sage leaves that I buy in a container from my local grocery store. You can chop up your sage leaves, but I choose instead to add them into the gravy full. 
  4. Onion: I used a yellow onion. I grated my onion on a cheese grater, so that it incorporated easier into the meat. If you don’t have a cheese grater, chop the onion up very finely, as you don’t want large chunks of onion in your meatballs!

Instructions

Step 1: Make Meatballs

Collage for how to make form meatballs for frikadller. One shows ingredients, one shows meatballs

In a large bowl, combine all of the meatball ingredients except for the seltzer water. Use your hands to mix the ingredients together, ensuring that the spices combine evenly. 

When the mixture is combined, use your hands to form a well in the center of the meat and add the seltzer water. Again, use your hands to combine. The mixture should be a little sticky but not wet. 

Step 2: Cook Meatballs 

Meatballs cooking in a cast iron skillet

Heat some butter in a cast-iron skillet on the stove. Place your meatballs in the skillet over medium heat, turning occasionally until all sides are brown.

Place a lid over the pan when you’re not turning the meatballs to allow the heat to stay inside. Continue cooking in this manner until the meatballs are cooked through. 

When done, remove the meatballs from the skillet and set aside on a plate. 

Step 3: Make Gravy 

Collage for how to make cream-based gravy

Once the meatballs are removed, melt more butter in the pan. Add the flour and mix so that a paste forms. 

Then, pour the heavy whipping cream into the pan and add the bouillon cube. Stir until the bouillon cube dissolves, then add the sage leaves. Continue stirring until the gravy thickens to your desired texture. 

Add the meatballs back into the gravy, cover and let sit for about 2-3 minutes until the meatballs are warmed up. Enjoy! 

Expert Tips

Close up of meatballs in creamy gravy sauce
  • If you find that the centers of your meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
  • If you find that your gravy is not thickening, you can always add a bit more flour to the gravy, 1 tsp at a time. Only do this after you’ve been stirring for longer than about 10 minutes, as sometimes it takes a while for the gravy to thicken. 
  • You can also make this recipe using only pork or only beef, but I find that the best tasting option comes from the combination of the two meats. 

Recipe FAQs

When is Frikadeller Eaten? 

Frikadeller is an incredibly common meal in Denmark, so it is eaten very frequently. It is normally eaten as a main course at dinner, as an appetizer (my favorite), or even on smørrebrød during lunch.

If eaten on smørrebrød, the Frikadeller would be served on a slice of toasted rye bread. 

You can eat frikadeller either warm or cold. 

What Does Frikadeller Mean? 

Frikadeller are meatballs served in Denmark. This recipe for Frikadeller comes with a creamy, sage gravy that adds delicious flavor to the meatballs. 

Did you like this recipe for Frikadeller from Denmark? If so, make sure to check out these other delicious meatball recipes on The Foreign Fork!: 

And don’t forget these other Danish classics: 

  • Glogg 
  • Stegt flæsk
Frikadeller in a cast iron skillet

Frikadeller (Danish Meatballs) with Creamy Gravy

This recipe for Frikadeller is my new favorite for a fall appetizer or main meal. These Danish meatballs come smothered in a creamy, sage gravy that will make you fall in love.
0 from 0 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Danish
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Author: The Foreign Fork

Ingredients

Meatball Ingredients:

  • ½ lb ground pork
  • ½ lb ground beef
  • 1/4 cup breadcrumbs
  • 1/3 cup yellow onion grated
  • ½ tsp Nutmeg
  • 2 tbsp milk
  • 1 egg
  • 2 tbsp seltzer water
  • Salt and pepper
  • 2 tbsp butter for pan frying

Gravy Ingredients:

  • 1 tbsp butter
  • 2 tbsp flour
  • 1 cup heavy whipping cream
  • 1 Beef bouillon cube
  • 5 sage leaves or more to taste

Instructions

  • In a large bowl, combine all meatball ingredients except for the selter water and mix together with a wooden spoon or your hands.
  • Form a well in the center of the meat mixture and pour the seltzer water into it. Combine again.
  • Use your hands to form the meat into about 18 meatballs.
  • Add 2 tbsp of butter into a cast iron skillet or thick-bottomed pan. Add the meatballs into the pan and turn to medium-high heat, using tongs to flip occasionally until they are cooked through. Cover with a lid between turns to keep the heat in.
  • When the meatballs are cooked through, use tongs to remove them from the pan and set aside on a plate.
  • Melt 1 tbsp of butter in the pan and then add the flour, mixing with a wooden spoon to form a paste.
  • Add the heavy cream into the pan and the beef bouillon cube, stirring over medium heat to dissolve the cube. Add sage leaves into the pan. Continue stirring until the gravy thickens.
  • Put the meatballs back into the pan with the gravy, cover, and cook for another 2-3 minutes. Serve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
 
  1. Breadcrumbs: I used whole wheat breadcrumbs, but you can also use typical breadcrumbs. Make sure that the breadcrumbs you’re using aren’t seasoned! If you want to try a gluten free meatball recipe, try my recipe for Kanda from Central African Republic.
  2. Seltzer Water: Seltzer water should be easy to find in your local grocery store. Again, make sure that you’re using an unflavored option. The bubbles in seltzer water achieves a light, airy texture for your meatballs!
  3. Sage Leaves: I think, honestly, that the sage leaves are the key to why this recipe is so delicious. I used fresh sage leaves that I buy in a container from my local grocery store. You can chop up your sage leaves, but I choose instead to add them into the gravy full.
  4. Onion: I used a yellow onion. I grated my onion on a cheese grater, so that it incorporated easier into the meat. If you don’t have a cheese grater, chop the onion up very finely, as you don’t want large chunks of onion in your meatballs!
  5. If you find that the centers of your meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
  6. If you find that your gravy is not thickening, you can always add a bit more flour to the gravy, 1 tsp at a time. Only do this after you’ve been stirring for longer than about 10 minutes, as sometimes it takes a while for the gravy to thicken. 
  7. You can also make this recipe using only pork or only beef, but I find that the best tasting option comes from the combination of the two meats.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Caakiri (Couscous Pudding) Recipe

If you’ve never visited Democratic Republic of the Congo, you may not have tried Caakiri yet. Keep reading, and I know you’ll be glad you did! This dessert is made by combining yogurt, milk, and sour cream with couscous to create a sweet and tangy, 5-minute dessert. 

Two bowls of couscous pudding decorated with pineapple and purple flowers

You may not have tried Caakiri (Couscous Pudding) before, but you’ve probably tried Rice Pudding, right? If you liked rice pudding, buckle in, because you’re going to love Caakiri, too! 

This recipe is a very similar concept, as it is cooked couscous mixed with sweet yogurt and evaporated milk to make a uniquely tangy dessert from the African continent. 

Why Make this Recipe

  1. A Taste of DRC: If you want to visit different cultures from your kitchen, this Caakiri is a great way to do so! You can experience the desserts of Democratic Republic of the Congo without leaving the comfort of your home.
  2. Unique: If you’re like me, you may never have tried Caakiri (Couscous Pudding) before. If that’s the case, have no fear! This dish may be unique, but it is delicious. I hope you love it as much as I do. 
  3. Simple and Quick Dessert: Aside from being a unique and delicious recipe, you’re going to want to make this dish because it’s easy. From start to finish, you’ll have a deliciously simple dessert on the table in about 5 minutes. 

What Goes in this Recipe? 

Ingredients shot with ingredients labeled
  1. Couscous: There are many kinds of couscous available in the world, but Caakiri usually uses “Moroccan” couscous (at least this is what it may be labeled as if you find it in the store). “Moroccan” couscous is the smallest, and almost resembles semolina flour. Do not use “Israeli” or “Pearl” couscous, as this is not traditional. For more info on types of Couscous, visit this article. 
  2. Yogurt: I used Greek yogurt in this recipe. You can use plain or flavored yogurt, but I chose vanilla flavored. Unflavored yogurt typically tastes like sour cream (which is also in this recipe), so we want to diversify our flavors. If you want to use unflavored yogurt or a flavor other than vanilla, you are free to do so!
  3. Crushed Pineapple: You can use canned, crushed pineapple if you’d like! I personally enjoy fresh chopped pineapple as I sometimes think the canned version tastes slightly of aluminum. 
  4. Evaporated Milk: Evaporated milk can typically be found in the baking aisle of the grocery store, near the Sweetened Condensed Milk and Dulce de Leche. It will come canned! 

Step by Step Instructions

Step 1: Cook the Couscous 

Cooked couscous in a pot

Cook the couscous according to the package instructions. In our case, this included boiling 1 cup of water, ¼ tsp salt, and 1 tsp butter on the stove. 

Once the water was boiling, we added 1 cup of uncooked couscous, stirred, removed it from the heat, and covered. I let this sit for about 4-5 minutes before fluffing with a fork.  

Step 2: Mix the Wet Ingredients

wet ingredients in a glass bowl with whisk

In a medium bowl, mix together the rest of the ingredients (aside from the crushed pineapple) with a whisk. 

Step 3: Combine and Garnish 

Pot with couscous and liquid mixture combined

Stir the wet ingredients into the cooked couscous, adding more sugar if you find it necessary. Spoon the Caakiri into individual serving bowls, topping each with pineapple pieces. Enjoy! 

Expert Tips

  • Use fresh pineapple as opposed to canned, crushed pineapple. The difference in taste is definitely noticeable! 
  • If you want your recipe to be sweeter, try subbing Sweetened Condensed Milk for the Evaporated Milk. Sweetened Condensed Milk is thicker and sweeter, and will give the dish a more caramel-y taste. 
  • Sprinkle your recipe with cinnamon if so desired. This, combined with the nutmeg, is absolutely delicious! 
  • Caakiri is normally made with Couscous in America, though in Africa you’ll more typically find this dessert made with maize, fonio, or even black eyed peas (source). 

Recipe FAQs

two bowls of caakiri with a spoon and a linen

What Does Couscous Pudding Pair Well With? 

My favorite spices and pairings for this recipe are included in the instructions, including nutmeg as well as pineapple. 

Another delicious flavor is cinnamon, which can easily be mixed into the pudding or sprinkled on top. 

What is Moroccan Couscous Made Of? 

Close up of couscous pudding with daisies in the background

Moroccan Couscous is normally made with Semolina flour (made from Durum wheat). It’s generally thought to be a grain because of its fine texture, but it’s actually a pasta! 

If you liked this recipe, make sure to check out a few other recipes I’ve picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Two bowl of Caakiri decorated with flowers and pineapple

Caakiri (Couscous Pudding)

If you’ve never visited Democratic Republic of the Congo, you may not have tried Caakiri yet. Keep reading, and we know you’ll be glad you did! This dessert is made by combining yogurt, milk, and sour cream with couscous to create a sweet and tangy, 5-minute dessert.
0 from 0 votes
Print Pin Rate
Course: Dessert, Pudding
Cuisine: central african republic, Democratic Republic of the Congo
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 4 servings
Author: The Foreign Fork

Ingredients

  • 1 cup uncooked Couscous “Moroccan”
  • ½ cup evaporated milk
  • ½ cup vanilla Greek yogurt
  • ¼ cup sour cream
  • 2 tbsp granulated sugar
  • ½ tsp vanilla
  • ¼ tsp nutmeg
  • ½ cup pineapple canned or fresh

Instructions

  • Prepare the couscous on the stovetop according to package instructions.
  • While the couscous is cooking, combine evaporated milk, yogurt, sour cream, sugar, vanilla, and nutmeg in a small mixing bowl. Whisk together.
  • Pour mixture into the couscous and use a wooden spoon to combine.
  • Spoon into serving bowls top with crushed pineapple. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  1. Couscous: There are many kinds of couscous available in the world, but Caakiri usually uses “Moroccan” couscous (at least this is what it may be labeled as if you find it in the store). “Moroccan” couscous is the smallest, and almost resembles semolina flour. Do not use “Israeli” or “Pearl” couscous, as this is not traditional. For more info on types of Couscous, visit this article. 
  2. Yogurt: I used Greek yogurt in this recipe. You can use plain or flavored yogurt, but I chose vanilla flavored. Unflavored yogurt typically tastes like sour cream (which is also in this recipe), so we want to diversify our flavors. If you want to use unflavored yogurt or a flavor other than vanilla, you are free to do so!
  3. Crushed Pineapple: You can use canned, crushed pineapple if you’d like! I personally enjoy fresh chopped pineapple as I sometimes think the canned version tastes slightly of aluminum.
  4. Evaporated Milk: Evaporated milk can typically be found in the baking aisle of the grocery store, near the Sweetened Condensed Milk and Dulce de Leche. It will come canned!
  5. If you want your recipe to be sweeter, try subbing Sweetened Condensed Milk for the Evaporated Milk. Sweetened Condensed Milk is thicker and sweeter, and will give the dish a more caramel-y taste. 
  6. Sprinkle your recipe with cinnamon if so desired. This, combined with the nutmeg, is absolutely delicious!
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Bahama Mama from The Bahamas

A Bahama Mama is a tropical drink popular in the Bahamas (duh). Made with two types of rum, orange juice, and pineapple juice, this drink is so tropical it’ll make you think you’re sunbathing on a beach!

Close up of Bahama Mama with a cherry on the rim

Why Make this Recipe? 

  1. Fruity and Fun: This recipe masks the taste of alcohol splendidly, leaving you with a delicious drink that is easy to enjoy!
  2. Simple to Throw Together: There is no blending or exact measurements needed for this recipe. Simply use a shot glass to measure out the ingredients, shake them up in a cocktail shaker, and pour into an ice cold glass.
  3. “Visit” the Bahamas: This recipe is the perfect way to “experience” the Bahamas from your own home! This rum-filled drink is a great way to travel by flavor. 

What Goes in This Recipe? 

Labeled photo of Bahama Mama Ingredients
  1. Dark Rum: You can use either dark or light rum in this recipe, but I prefer dark rum. Dark rum has a complex flavor and tends to be more distinctive in mixed drinks than light rum is. 
  2. Coconut Rum: I used Malibu Coconut Rum, which, specifically speaking, is actually “Caribbean Rum with Coconut Liqueur.” If you are able to find Coconut Liqueur, this will work just as well. 
  3. Grenadine: Grenadine is the non-alcoholic, bright red syrup most commonly known for its use in Shirley Temples. The use of grenadine in this drink cuts the alcohol and acts as a sweet and tart mixer. Grenadine will normally be found in the aisle with the cocktail mixes at your grocery store. This could be in the aisle with the wine and beer, but it could also be near the club sodas or seltzers.
  4. Orange Liqueur: You can use Triple sec, an orange flavored liqueur, in this recipe. The drink should be colorless but taste of oranges. This will pair nicely with the orange juice and pineapple juice in the recipe. 

Instructions

Method 1: Shaker

The typical, easy way to make your Bahama Mama Recipe is to add all the ingredients to a shaker. 

Simply pour each ingredient into a cocktail shaker, put the lid on, and give it a quick shake. Then pour each drink into a glass filled with ice. 

View inside cocktail shaker with maraschino cherries and daisies in the background

Method 2: Layer

Many Bahama Mamas are famous for their ombre, sunset-y look. If you want to make sure that your drink has this beautiful color scheme, simply pour the ingredients directly into the glass without shaking or stirring.

This will create the beautiful color you’re used to! This method can lead to a strong drink in some spots. To rectify this, simply add a stir stick so that your guests can mix up their drinks to their preference.

Expert Tips

  • Measuring an ounce can be tricky. If you don’t have a shot glass with measurements, you can use a typical shot glass. Keep in mind, there is no standard measurement for a shot glass, though it’s generally considered to be 1.5 ounces.
  • To make this recipe easier, if I don’t have a shot glass with measurements on the side, I will instead just use a shot glass as my unit of measurement. When the recipe calls for 1 ounce of dark rum, I use one shot glass worth. When the recipe calls for ½ ounce of grenadine, I use ½ shot glass worth and so on. 
  • If you’re interested in trying a Bahama Mama with its original coffee flavors, sub out the grenadine and orange liqueur for coffee liqueur instead! It definitely changes the flavor of the drink, but if you love coffee, you’ll love this variation.

Recipe FAQs

How Much Alcohol is in this Recipe? 

Two glasses of Bahama Mama with Pineapple and Flowers in the background

The thing that makes this Bahama Mama recipe so good is that it has plenty of delicious mixers that drown out that alcohol taste. But there is quite a bit of alcohol in one serving! 

Of the 5 ounces of liquid in the Bahama Mama, 2 ounces are rum and there is even more alcohol in the liqueur.

For context, a standard drink in the US is considered 0.6 ounces of alcohol. Therefore, one of these mixed drinks contains about 3 “drinks” worth of alcohol. Make sure you drink responsibly 🙂

Can I Change the Amount of Alcohol in the Recipe?

One ounce of the drink is dark rum, and one ounce is coconut rum. If you want a stronger drink, you can always add more liquor. Conversely, if you want a weaker drink, you can add more non-alcoholic ingredients. 

Can this Recipe be Made with Coffee?

Two glasses of Bahama Mama with Coconut

Bahama Mamas weren’t always made with the ingredients that you see above. In fact, they used to have a very different ingredient: Coffee or coffee liqueur.

Wine enthusiast describes the phenomena of tastes better than I ever could by saying, “Here’s why it works: Pineapple brings a rich sweetness and prickly acidity to play, while the bitter astringency of coffee adds depth, earthiness and and roasted notes to what would otherwise be a one-dimensional punch. Coconut is the great unifier that puts a flavorful bow on the entire package.”

Follow the instructions in “Expert Tips” to try this recipe with a coffee substitution. 

Does Rum Come from The Bahamas? 

Tropical set up with two glasses of a pink drink

This Bahama Mama recipe includes two different types of rum. Due to the popularity of rum in The Bahamas, this is no surprise!

Most of the world’s rum comes from the Caribbean, and has been since its invention. Rum was invented in the 1600s when it was discovered that molasses could be fermented into alcohol.

Pirates used rum to keep their drinking water from growing algae. Eventually, they began drinking the rum with lemon juice because they thought that it would prevent scurvy (untrue).

In 1923, rum was smuggled across the ocean from The Bahamas to provide alcohol to prohibition-era America. Rum smugglers could make hundreds of thousands of dollars by providing rum to America, which is quite a large sum in comparison to the $6000 a year average salary at the time.

If you like this recipe, you’re sure to love the other drink recipes that I picked out just for you!: 

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Bahama Mama with Coconut

Bahama Mama (The Bahamas)

Bahama Mamas are a tropical drink popular in the Bahamas (duh). Made with two types of rum, orange juice, and pineapple juice, this drink is so tropical it’ll make you think you’re sunbathing on a beach!
5 from 3 votes
Print Pin Rate
Course: drink recipes, Drinks
Cuisine: The Bahamas
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 serving
Author: The Foreign Fork

Equipment

  • Cocktail Shaker

Ingredients

  • 1 ounce dark rum
  • 1 ounce coconut rum
  • 1/2 ounce orange liqueur
  • 1/2 ounce grenadine
  • 1 ounce pineapple juice
  • 1 ounce orange juice
  • Maraschino cherry

Instructions

  • Combine all ingredients in a cocktail shaker. Shake to combine. Pour over ice in the glass.
  • You can also layer in the ingredients over the ice instead of mixing to combine. This will provide an ombre, sunset look. 

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  1. Dark Rum: You can use either dark or light rum in this recipe, but I prefer dark rum. Dark rum has a complex flavor and tends to be more distinctive in mixed drinks than light rum is. 
  2. Coconut Rum: I used Malibu Coconut Rum, which, specifically speaking, is actually “Caribbean Rum with Coconut Liqueur.” If you are able to find Coconut Liqueur, this will work just as well. 
  3. Grenadine: Grenadine is the non-alcoholic, bright red syrup most commonly known for its use in Shirley Temples. The use of grenadine in this drink cuts the alcohol and acts as a sweet and tart mixer. Grenadine will normally be found in the aisle with the cocktail mixes at your grocery store. This could be in the aisle with the wine and beer, but it could also be near the club sodas or seltzers.
  4. Orange Liqueur: You can use Triple sec, an orange flavored liqueur, in this recipe. The drink should be colorless but taste of oranges. This will pair nicely with the orange juice and pineapple juice in the recipe.
  5. To make this recipe easier, if I don’t have a shot glass with measurements on the side, I will instead just use a shot glass as my unit of measurement. When the recipe calls for 1 ounce of dark rum, I use one shot glass worth. When the recipe calls for ½ ounce of grenadine, I use ½ shot glass worth and so on.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

The Best Back to School Recipes

Back to school is here, and whether your children are going to school in person, being homeschooled, or attending class online, daily life is about to get a whole lot more hectic! 

Compiled here are some of the very best Back-to-School recipes that are going to keep your life easy. Whether you’re looking for delicious and quick breakfast recipes or a dinner that you can throw together in under 30 minutes, you’re going to love this list! 

Blueberry Bread 

Blueberry bread with glaze dripping and slices cut

Blueberry Bread is a delicious and simple recipe that you can make for breakfast or dessert! The loaf is coated in a purple blueberry glaze that adds the right amount of sweetness and oomf to an already delicious dessert. 

Egg in a Hole Bake

egg in a hole bake sprinkled with green onions

This Egg in a Hole Bake is a perfect breakfast to make for meal prep, a big family breakfast, or a brunch with friends. These brioche dinner rolls are filled with cheese, bacon, eggs, and green onions. It has quickly become a favorite breakfast dish in our home!

Honey Butter Crepes

Honey butter crepes with cut strawberries and honey on top

Palachinki are a version of crepes popular in Bulgaria. These Palachinki are rolled with a simple filling of butter and honey and are then sprinkled with powdered sugar and served with strawberries. This is SUCH a delicious breakfast, and I can’t wait to keep making them as a special Sunday breakfast!

Pancake Breakfast Board

pancake breakfast board with bacon, sausage, fruit, and chocolate chips

This Pancake Breakfast Board is a beautiful way to have a yummy breakfast with your family. Make your favorite pancake recipe and then place them on a board surrounded by your favorite toppings, meats, fruits, and spreads. This idea will make your Sunday family breakfast so fun! 

Pomidor Yumurta

scrambled eggs with tomatoes

Pomidor-Yumurta is the Azerbaijani version of Shakshuka. Tomatoes are chopped and sauteed in a large frying pan, and then combine with lightly scrambled eggs. A simple, quick, and delicious breakfast recipe perfect for adventurous and picky eaters alike!

Mango Pineapple Smoothie 

mango pineapple smoothie on books

Mango, or any other tropical fruit, is blended into milk and mixed with cardamom and ginger to create a smooth, delicate, and refreshing drink!

Creamy Beef and Shells

creamy beef and shells sprinkled with parsley

This Creamy Beef and Shells in the Instant Pot is a perfect 20 minute dinner. The pasta is cooked in a tomato and cream sauce that mixes deliciously with the beef in the recipe! It is thickened up with parmesan cheese and ready to serve so quickly. You’re going to love it! 

Macaroni and Cheese

close up of creamy elbow mac and cheese

This homemade macaroni and cheese recipe is the ultimate comfort food. The cheese sauce is thick and creamy, and perfect for transporting you to a cheesy bliss. Plus it comes together in about 25-30 minutes from start to finish.  

Cheesy Chicken and Rice

a small bowl of cheesy chicken and rice with broccoli

This Cheesy Chicken and Rice is the perfect throw together dinner that the entire family will love. Made with cheddar cheese and broccoli, it’s bound to be a family favorite Instant Pot Dinner! 

Instant Pot Goulash

Instant Pot goulash

This Instant Pot Goulash is a delightful blend of meat, pasta, tomato sauce, and cheese. It has a cook time of 6 minutes in the Instant Pot, and will satisfy your family’s cravings without needing to slave away over the stove! 

Homemade Margherita Pizza

Margherita pizza with basil leaves on top

This homemade Margherita Pizza Recipe is a fantastic dish to make at home, and especially fun to make with kids! You only need a few ingredients to make this Italian speciality. Keep reading for tips and tricks of how to make homemade pizza sauce and also how to level up your crust! 

Fudgy Brownie Recipe

fudgy brownies with bites taken

This Fudgy Brownie Recipe is the ultimate brownie recipe for chocolate lovers! If you want chewy, fudgy, and ultimately chocolatey, you’ve come to the right place! 

Brigadeiro

a pile of brigadeiros

This Brigadeiro Recipe shows you how to make the chocolate fudge balls that are a sentimental and history-filled dessert in Brazil. They are made with sweetened condensed milk and are normally topped with sprinkles!

Cookie Butter

cookie butter serving tray

If you’ve ever wanted to taste a spoonful of creamy, decadent, drool-causing heaven, try cookie butter. I’m not kidding, I think cookie butter is the single best invention that human-kind has ever created. And it’s all thanks to Belgium! 

Cocadas

Cocadas on a cookie sheet

Cocadas are a Bolivian cookie made with coconut and macadamia nuts. The “dough” takes all of 5 minutes to whip up and 25 minutes to bake, and then you have an incredible, sweet, caramel-y cookie with bits of macadamia nuts to enjoy. These are a perfect gluten-free option for those with dietary restrictions as well!

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Spaghetti Cacio e Pepe in the Instant Pot

A beautiful, Roman classic, Spaghetti Cacio e Pepe is the fastest, easiest, and certainly the most delicious recipe that you can make in your Instant Pot. You’ll love this cheesy pasta dish and all of the flavor it brings to dinnertime! 

Overhead view of a plate of Cacio e Pepe with a glass of wine and a fork

Why Make this Recipe

  1. Less than 5 Ingredients: I can almost guarantee that this is the most delicious and authentic tasting pasta dish you’ll be able to find for just 4 ingredients. You certainly won’t be breaking the bank purchasing the ingredients for this meal! 
  2. An Authentic Taste of Roma: Rome, Italy is known for this classic, simple pasta dish. Cacio e Pepe is served on every restaurant menu in Rome, and now you can make the exact same dish at home! 
  3. Dump and Start: The best dinners are the ones with max flavor and minimal effort. This recipe falls under just those categories! Simply throw the spaghetti in the Instant Pot to cook. Once it’s done, pour the cheese and pepper into the pot, stir, and *chef’s kiss*, you’re done! With a cook time of 8 minutes, nonetheless.

What Goes in This Recipe? 

Ingredient shot of cacio e pepe ingredients
  1. Spaghetti: I used “thick spaghetti” for this recipe, but you can also use “thin spaghetti” if you’d like. If you use “thin spaghetti” make sure to take about 1 minute off of the Instant Pot cook time. Your pasta should be dry when you put it in the Instant Pot.
  2. Black Peppercorns: Black pepper, believe it or not, loses its flavor in just a few short weeks after it’s been ground. Using fresh ground black pepper is especially vital to this recipe, as it’s where the pasta gets most of its flavor. Crack the peppercorns on the largest setting so that they are fairly large pieces of cracked pepper. 
  3. Pecorino Romano: I use a block of Pecorino Romano cheese and grate it on the finest setting, making the cheese look like powder. Use a minimum of 2.5 cups of cheese and a maximum of 3 cups

Step by Step Instructions

Step 1: Cook the Noodles

Add the chicken broth and spaghetti noodles into the pot. Close the lid and cook on HIGH for 8 minutes. When the cook time ends, perform a Quick Release (immediately release the pressure so that the noodles do not keep cooking). 

Side by side collage: Uncooked pasta in Instant Pot, then cooked pasta in the Instant Pot

Step 2: Add Cheese and Pepper

Once you open the lid of the Instant Pot, turn off the pot. Add the grated cheese into the pot and use tongs to mix it until the cheese melts into the pasta water, making a sauce. Use your pepper grater to grate peppercorns into the pasta to taste. 

Side by Side collage: Powdered cheese sprinkled on top of noodles, cheese mixed into the noodles

Expert Tips

  • Make sure to turn the Instant Pot off (don’t even have it on KEEP WARM) when adding the Pecorino Romano into the Instant Pot. If the pot is continuing to warm up, the cheese will clump together when you add it into the pasta water, causing a lumpy mess.
  • Conversely, make sure that you add the cheese into the Instant Pot immediately once the pressure is released. Waiting too long will allow the pasta water to cool down, meaning that the cheese won’t melt as easily into a creamy sauce, and it may stay grainy. There is a delicate balance of heat when making Cacio e Pepe, but luckily, this balance is far easier to get correct in the Instant Pot than it is on the stove. 
  • Use freshly grated peppercorns! As mentioned above, freshly cracked peppercorns have far more flavor than the pre-grated containers you can buy at the grocery store. Using store-bought, pre-cracked pepper will result in a flavorless Spaghetti Cacio e Pepe. 
Overhead view of Cacio e pepe on a white place with place setting

Recipe FAQs


Can I Replace Pecorino Romano with Parmesan? 


Parmesan is far more common in grocery stores than Pecorino Romano, so it’s tempting to want to replace the cheese in this recipe with parmesan. I would caution you against this choice, as I don’t find the end result hardly as delicious. 
Pecorino Romano contains so much flavor and melts so beautifully into a sauce. Plus, if you want true, authentic tasting Spaghetti Cacio e Pepe, you’re going to want to do as the Romans do!
You can find Pecorino Romano cheese at almost any speciality grocery store. If you can’t find it, Parmesan will work in a pinch. 


What Other Noodles Can I Use? 


Italians normally use tonnarelli to make Cacio e Pepe. Tonnarelli is incredibly similar to spaghetti except for the fact that it is slightly thicker and is square shaped instead of cylindrical. 

Tonnarelli can be hard to find in the USA, so spaghetti is a fine substitute. 


How Do You Keep the Cheese from Clumping? 


The temperature of the pasta water is really important for keeping your cheese from clumping. Following the steps in these instructions (releasing the pressure, turning off the pot, then adding the cheese) keeps your water at the perfect temperature to prevent clumping. 

Another reason your sauce may be clumping is because of your cheese. Make sure to use a fresh block of Pecorino Romano and grate it yourself at home. Sometimes pre-shredded cheese will melt funky. 

Also take care to grate your cheese on the smallest setting, as it should be as fine as sand. This smaller you grate the Pecorino Romano, the easier the cheese will melt.


How Do You Say “Cacio e Pepe”? 


It is pronounced “ka-tchee-oh eh peh-pay” 


Can I Make this Recipe on the Stovetop?


Absolutely! I make this recipe on the stovetop quite frequently actually. I will occasionally add pancetta into that recipe for some extra flavor!

Two plates of cacio e pepe with place settings

Did you like this recipe? Make sure to check out these other Instant Pot Pasta recipes I picked out just for you!

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Black plate with Cacio e Pepe, a fork, and a glass of rose

Spaghetti Cacio e Pepe

A beautiful, Roman classic, Spaghetti Cacio e Pepe is the fastest, easiest, and certainly the most delicious recipe that you can make in your Instant Pot. You’ll love this cheesy pasta dish and all of the flavor it brings to dinnertime!
5 from 3 votes
Print Pin Rate
Course: dinner, Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 8 minutes
Pressure Building: 5 minutes
Total Time: 18 minutes
Servings: 4 servings
Author: The Foreign Fork

Equipment

  • Pressure Cooker

Ingredients

  • 8 oz spaghetti noodles uncooked
  • 2 1/2 cups chicken broth
  • 1/2 lb about 2.5 cups Pecorino Romano, grated
  • Freshly cracked black pepper to taste

Instructions

  • Use a cheese grater to grate your Pecorino Romano cheese on the very smallest setting. The cheese should look like powder.
  • Add your chicken broth into the Instant Pot. Use your hands to break the spaghetti in half, then place the dry spaghetti noodles in the pot. Make sure the broth covers the noodles completely.
  • Place a lid on the Instant Pot and set it to HIGH for 8 minutes. Once the cooking cycle has completed, perform a Quick Release. Open the lid of the Instant Pot and make sure the pot is turned off completely.
  • Add the powdered cheese right into the pot, using tongs to mix the cheese into the pasta water. Continue slowly mixing until the cheese melts and forms a sauce to coat the noodles. If you need to add more cheese, do so a handful at a time, mixing between additions.
  • When your sauce has reached the desired consistency, use a pepper grinder to add fresh ground black pepper into the pot. In this case, the more the better! Plate and serve… enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  1. I used “thick spaghetti” for this recipe, but you can also use “thin spaghetti” if you’d like. If you use “thin spaghetti” make sure to take about 1 minute off of the Instant Pot cook time. Your pasta should be dry when you put it in the Instant Pot.
  2. Using fresh ground black pepper is especially vital to this recipe, as it’s where the pasta gets most of its flavor. Crack the peppercorns on the largest setting so that they are fairly large pieces of cracked pepper. 
  3. I use a block of Pecorino Romano cheese and grate it on the finest setting, making the cheese look like powder. Use a minimum of 2.5 cups of cheese and a maximum of 3 cups
  4. Make sure to turn the Instant Pot off (don’t even have it on KEEP WARM) when adding the Pecorino Romano into the Instant Pot. If the pot is continuing to warm up, the cheese will clump together when you add it into the pasta water, causing a lumpy mess.
  5. Conversely, make sure that you add the cheese into the Instant Pot immediately once the pressure is released. Waiting too long will allow the pasta water to cool down, meaning that the cheese won’t melt as easily into a creamy sauce, and it may stay grainy. 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Shrimp Scampi in the Instant Pot

The ever elegant restaurant entree that you love to order just became so much easier to make at home! This recipe for Instant Pot Shrimp Scampi cooks in– get this– 3 minutes! This is a one pot meal that you’ll love to serve up, either for a quick meal for yourself or to impress at a dinner party!

Slices of lemon next to a large plate of shrimp scampi and parmesan cheese

Why Make This Recipe

  • Simplicity and time: A delicious dinner truly doesn’t get simpler than this. Dump your ingredients into the Instant Pot and press “start”. 3 minutes later, you’ll open your lid to a perfectly cooked meal.
  • A complete meal: The best part about Instant Pot Shrimp Scampi is that it can function as a complete meal. With protein and filling carbs, this will be the only recipe you need to cook for dinner! Except, of course, if you want some cheesy garlic bread to go with it. 
  • Perfect for entertaining: Shrimp Scampi doesn’t have to be a “special occasion” meal. This dish comes out restaurant-level perfect every time. 

What Goes in This Recipe? 

Recipe ingredients with labels
  • White wine: I like using Pinot Grigio when cooking with white wine, but you can also use Sauvignon Blanc, Pinot Gris, Pinot Blanc, or any other crisp wine with a high acidity
  • Lemon juice: Fresh-squeezed is always the best, but you can also use pre-bottled lemon juice as well 
  • Raw shrimp: I used medium-sized, thawed raw shrimp. If you would like to use frozen, raw shrimp you can do so. The cook time will not change on the recipe! 
  • Angel hair pasta: Use dry pasta. I used angel hair pasta for this recipe, but you can also alter this recipe to use a different kind of pasta. If you do so, make sure to check the Instant Pot cook time for that type of pasta. 
  • Parmesan cheese: It makes everything better! Use finely grated, powdered parmesan.

Step by Step Instructions

Step 1: Add Everything into the Pot 

It doesn’t get much simpler than this. Add all ingredients except for parsley and parmesan into the Instant Pot, layering the ingredients in the order listed in the recipe card. Set the pressure to HIGH for 3 minutes making sure to leave a few minutes for the pressure to build. This should take about 5-8 minutes. 

Collage. 1st image: adding broth, oil, etc. 2nd image: adding shrimp and pasta

Step 2: Release the Pressure

When the cook time has completed perform a Quick Release (manually release the pressure valve, allowing the steam to shoot out the top of your Instant Pot). Make sure to do this as soon as your pasta is done cooking. The longer you leave it without releasing pressure, the mushier your pasta will get. 

Step 3: Garnish your Meal 

Sprinkle the pasta with your parmesan cheese and chopped parsley. Enjoy!  

Finished product in the Instant Pot with parsley garnish

Expert Tips 

  • Completely submerge your dry pasta in the liquid inside the Instant Pot. Doing so will make sure that your noodles cook consistently. 
  • If you use a different kind of pasta that requires a longer cook time than angel hair, prep the shrimp separately. Cooking the shrimp in the Instant Pot for longer than 3 minutes could result in an undesirable texture
  • If you need to prep your shrimp separately, simply sautee them in olive oil on the stove over medium heat until they turn pink. 
Close up view of scampi on a white plate with parsley and lemon slice

Recipe FAQs

Can I Use Frozen Shrimp in this Recipe? 

If you don’t have access to a fresh fish counter or just prefer to use frozen shrimp, you absolutely can! 

Simply add the frozen shrimp to the top of your noodles (just as you would the uncooked shrimp) and cook for the same amount of time. 

Your Instant Pot may take a few extra minutes to come to pressure as it will be thawing the frozen shrimp. However, the actual cook time will remain the same.


What is the Best Way to Reheat this Recipe? 

This recipe is best served immediately after opening the Instant Pot. Even a half an hour later and your noodles will have soaked up almost the entire sauce. 

However, if you have leftovers and want them heated up, I would simply throw them in the microwave with another drizzle of olive oil and a squeeze of lemon. This will jazz up the noodles and emphasize the flavors of the sauces that they were cooked in previously. 

You can also heat up your noodles in a pan on the stove if you’d like! I would also add olive oil and lemon to the pan, then place your noodles in the liquid and heat over medium-high heat until warmed through. 


What Does Scampi Mean? 

Scampi is actually an Italian word for small crustaceans that are members of the lobster family. They are also called Dublin Bay Prawns or Norway Lobsters.

According to the LA Times, the most likely reason for the name of this pasta dish is that Italian chefs in America prepared the dish and substituted shrimp for scampi. The chefs probably described the meal as “shrimp prepared scampi-style.”

This was then shortened to shrimp scampi, and the name stuck! 

Nowadays, you can have shrimp scampi plain, without any noodles. This consists of simply cooking the shrimp in olive oil, wine, lemon and butter. 

Our recipe calls for cooking the scampi with angel hair pasta, adding a delicious elegance to the meal and turning our simple recipe into a full entree.

zoomed out view of Scampi in the instant Pot

If you liked this recipe for Instant Pot Shrimp Scampi, make sure to check out these other recipes I picked out just for you!

You’ll also love these Shrimp recipes!: 

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Close up of bowl with Shrimp Scampi

Instant Pot Shrimp Scampi

Shrimp Scampi: The ever elegant restaurant entree that you love to order just became so much easier to make at home! This recipe for Instant Pot Shrimp Scampi cooks in– get this– 3 minutes! This is a one pot meal that you’ll love to serve up, either for a quick meal for yourself or to impress at a dinner party!
5 from 2 votes
Print Pin Rate
Course: Main Course, pasta
Cuisine: Italian
Prep Time: 3 minutes
Cook Time: 3 minutes
Pressure Building Time: 5 minutes
Servings: 4 servings
Author: The Foreign Fork

Equipment

  • Pressure Cooker

Ingredients

  • 1 ¾ cups chicken broth
  • ¼ cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp chopped garlic
  • ½ tsp salt
  • 2 tbsp butter cold
  • 8 oz angel hair pasta dry
  • 1 lb medium shrimp raw, shelled, deveined
  • 1/3 cup parsley
  • Parmesan cheese for serving

Instructions

  • Pour your chicken broth, white wine, lemon juice, olive oil, garlic, and salt into the Instant Pot. Add your 2 tbsp of butter into the pot.
  • Use your hands to break your angel hair pasta in half so that it can fit in the liner. Place the dry pasta in the liquid in the Instant Pot, using a wooden spoon to make sure that the noodles are submerged under the liquid.
  • Place the raw shrimp on top of the noodles.
  • Put the lid on the Instant Pot and secure it. Turn the pressure to HIGH and cook for 3 minutes. When the cooking cycle has completed, perform a Quick Release.
  • Open the lid of the Instant Pot and stir. Chop up the parsley and mix it into the noodles. Sprinkle with parmesan cheese before serving. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • White wine: I like using pinot grigio when cooking with white wine, but you can also use Sauvignon Blanc, Pinot Gris, Pinot Blanc, or any other crisp wine with a high acidity
  • Lemon juice: Fresh-squeezed is always the best, but you can also use pre-bottled lemon juice as well 
  • Raw shrimp: I used medium-sized, thawed raw shrimp. If you would like to use frozen, raw shrimp you can do so. The cook time will not change on the recipe! 
  • Angel hair pasta: Use dry pasta. I used angel hair pasta for this recipe, but you can also alter this recipe to use a different kind of pasta. If you do so, make sure to check the Instant Pot cook time for that type of pasta. 
  • Parmesan cheese: It makes everything better! Use finely grated, powdered parmesan.
  • Completely submerge your dry pasta in the liquid inside the Instant Pot. Doing so will make sure that your noodles cook consistently. 
  • If you use a different kind of pasta that requires a longer cook time than angel hair, prep the shrimp separately. Cooking the shrimp in the Instant Pot for longer than 3 minutes could result in an undesirable texture
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Blueberry Bread with Blueberry Glaze

Blueberry Bread is a delicious and simple recipe that you can make for breakfast or dessert! The loaf is coated in a purple blueberry glaze that adds the right amount of sweetness and oomf to an already delicious dessert. 

Sliced blueberry bread recipe with drips of glaze. A whisk and blueberries in the background

If you’ve been around my social medias for any length of time, you’ll know that I am OBSESSED with my recipe for Strawberry Bread.

This is a recipe I developed earlier in the spring and is made with delicious and fresh strawberries. It resembles banana bread, except that the strawberry chunks are mixed into the bread instead of being part of the batter. 

Well, the strawberry bread was such a hit that I decided to make another rendition. This time, we’re enjoying blueberry bread! The ingredients for these two recipes are very similar, except for the fruit used in them! 

The best part about this blueberry bread, though, may not be the bread itself. It’s arguable that the glaze on top of the bread is really what sends this loaf over the edge.

This recipe is absolutely delicious and I cannot wait until you try it for yourself! 

Blueberry bread in loaf pan from the top

What Ingredients Do I Need to Make the Bread?

All purpose flour
Baking soda
Salt
Granulated sugar
Egg
Buttermilk
Vegetable oil
Vanilla
Milk
Blueberries

What Ingredients Do I Need to Make the Glaze?

Powdered sugar
Butter
Blueberries

Hand holding a slice of bread

How to Make the Recipe

Preheat your oven to 350 degrees Fahrenheit.

In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside.

In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla.

Pour the wet mixture into the dry mixture and stir to combine. Do not overmix.

Once the mixture is completely smooth, add in the milk. Whisk again to combine.

Toss your blueberries with 2 tbsp of flour. Pour the blueberries into the batter and fold them in carefully.

Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready.

Remove the bread from the oven and allow it to cool.

In the meantime, make the glaze. Place the blueberries in a blender and blend until pureed. Combine the powdered sugar with melted butter and blueberries. Whisk until smooth. 

When the bread is cool, pour the glaze over the blueberry bread.

Enjoy! Leave a comment on this post letting me know what you thought.

slices of blueberry bread from the front with glaze dripping down

Can You Use Frozen Blueberries in Blueberry Bread? 

Absolutely! If you’d like to make this recipe but don’t have fresh blueberries, you can always use frozen blueberries! 

In order to prepare your blueberries correctly, put them in a strainer and run them under lukewarm water. Keep the water running over the blueberries until it runs completely clear, meaning that the berries have been washed completely. At this point, your berries should be thawed as well. 

Now use a paper towel to dry the blueberries. Any extra liquid sitting on the blueberries will make them sink to the bottom of the loaf, so you want to make sure that you dry the blueberries very well. 

Top of loaf with piece of bread cut. Blueberries and whisk sprinkled from the side.

How Do I Stop Blueberries from Sinking? 

Once the blueberries are dried, you need to toss them in 2 tbsp of all purpose flour. Tossing the blueberries in flour soaks up any extra liquid they may be carrying. It also allows the blueberries to grab their place in the dough, meaning that they won’t sink to the bottom!

If you add blueberries to this recipe without tossing them in flour, you will almost certainly end up with a loaf that has a layer of blueberries only across the bottom. 

Blueberry bread loaf from the front with purple glaze

Blueberry Bread Recipe

Blueberry Bread is a delicious and simple recipe that you can make for breakfast or dessert! The loaf is coated in a purple blueberry glaze that adds the right amount of sweetness and oomf to an already delicious dessert.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10 servings
Author: The Foreign Fork

Ingredients

Bread Ingredients

  • 2 cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1/4 cup milk
  • 2 cups blueberries

Glaze Ingredients

  • 1.5 cups powdered sugar
  • 1 tbsp butter melted
  • ½ cup blueberries
  • Instructions

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a large bowl, mix 2 cups flour, baking soda, and salt together. Set aside.
  • In a medium bowl, whisk your egg and sugar together. Then, whisk in the buttermilk, vegetable oil, and vanilla.
  • Pour the wet mixture into the dry mixture and stir to combine. Do not overmix.
  • Once the mixture is completely smooth, add in the milk. Whisk again to combine.
  • Toss your blueberries with 2 tbsp of flour. Pour the blueberries into the batter and fold them in carefully.
  • Grease a 9 x 5 glass baking pan. Pour the batter into the pan. Cook for 50-55 minutes. Check the bread. If at any time, it begins to brown too much, cover it with aluminum foil. To check to see if your bread is done, insert a toothpick into the middle. If the toothpick comes out clean, your bread is ready.
  • Remove the bread from the oven and allow it to cool.
  • In the meantime, make the glaze. Place the blueberries in a blender and blend until pureed. Combine the powdered sugar, melted butter, and blueberries. Whisk until smooth.
  • When the bread is cool, pour the glaze over the blueberry bread.
  • Enjoy! Leave a comment on this post letting me know what you thought.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Dabo Kolo Recipe at Home

Dabo Kolo is a Congolese and Ethiopian snack. They are a small, crunchy, and spicy snack that are common in the Democratic Republic of the Congo! 

Bowl of Dabo Kolo with burlap and cayenne pepper sprinkled in the background

Have you heard of Dabo Kolo before? Chances are, if you aren’t Congolese and don’t eat a lot of Ethiopian food, you probably haven’t. I hadn’t either before cooking Democratic Republic of the Congo! 

But I came across a photo of these little snack bites in a Congolese cookbook and knew I wanted to make them!

The best way that I can describe Dabo Kolo is by saying that they vaguely resemble spicy pretzel bites. The dough is kneaded by hand, cut into pieces, and then dry roasted on the stove. The result is a small, crunchy, and spicy snack that can easily be popped into your mouth. 

They’re easy to throw together and are bound to make you feel like you’re experiencing beautiful Congolese (or Ethiopian) culture. I can’t wait to hear what you think! 

Ingredients to make this recipe with labels

Ingredients You’ll Need

Flour 
Salt 
Sugar
Berbere or Cayenne Pepper
Vegetable oil 
Water 

Uncooked Dabo Kolo on a concrete background

How to Make this Recipe

In a medium bowl, mix together the dry ingredients.

Pour the vegetable oil into the bowl and use your hands to mix it in. The mixture will still seem dry. 

Pour the water into the dough, little by little, kneading in between. The dough should not be sticky or crumbly. Once all the water has been added, use your hands to knead for 5 minutes. 

Flour a dry, flat surface and use a rolling pin to roll the dough out until it’s about ¼ inch thick. Then, cut the dough into strips lengthwise and horizontally. The pieces should be about ½ inch on all sides (except for thickness). 

Heat a cast iron skillet over medium heat with no oil or grease. Add the pieces (gently) to the skillet and mix occasionally for about 20 minutes until they’re toasted on all sides. 

Enjoy!

Overhead shot of Dabo Kolo with burlap and spoonful of cayenne pepper

Spices in this Recipe

To make this recipe, you’re going to need something spicy… The most common spice in Dabo Kolo is Berbere, which is an Ethiopian spice blend made of coriander, chilies, paprika, nutmeg, ginger, cinnamon, turmeric, and more.

The signifying quality of this blend is the spiciness…. It’s not for the weak (like myself lol). If you want, you can easily make Berbere at home with some spices and a spice grinder! If you’d like to do so, follow this recipe. You can also buy it online, here.  

If you don’t want to buy or make Berbere, you can also use cayenne pepper as a substitute! 

Tools You’ll Need to Make Dobo Kolo 

  1. A knife or pizza cutter to slice the dough– if you’re using a knife, use a large butcher’s knife to cut a simple slice across the entire rolled out dough. Do not use a serrated knife, as it will snag the pieces and they won’t have nice edge. 
  2. A cast iron skillet— When heating up the cast iron, it’s important to let it sit on the stove for a few minutes before adding the Dabo Kolo to the pan. Cast irons take a very long time to heat up, and they do so unevenly. Allowing a few minutes for the skillet to heat up ensures an even heat on the entire pan. 
Close up of Dabo Kolo

Is this an Ethiopian Recipe? 

Dabo Kolo is almost always described as an Ethiopian recipe. However, there are some Congolese cookbooks and sites that mention Dabo Kolo as a Congolese snack as well. This isn’t surprising, given the close proximity of DRC to Ethiopia. 

The two countries do not share a border, but only South Sudan is separating them. I will be sharing this recipe as both Ethiopian and Congolese, as it fits within both categories easily. 

Did you like this recipe? Post a photo on Instagram or Facebook and tag @TheForeignFork or hashtag #TheForeignFork. Please also leave a review on this post letting me know what you thought

Don’t forget to check out my other posts with recipes from the African continent. You might like them too! 

Dabo Kolo with Cayenne Pepper in the background

Dabo Kolo

Dabo Kolo is a Congolese and Ethiopian snack. They are a small, crunchy, and spicy snack that are common in the Democratic Republic of the Congo!
0 from 0 votes
Print Pin Rate
Course: snacks
Cuisine: Congolese, Ethiopian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 cups
Author: The Foreign Fork

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 cups flour
  • ½ tsp salt
  • 2 tbsp sugar
  • 1 tbsp cayenne or more to taste
  • 1/4 cup vegetable oil
  • 2/3 cup water

Instructions

  • In a medium bowl, mix together the dry ingredients.
  • Pour the vegetable oil into the bowl and use your hands to mix it in. The mixture will still seem dry.
  • Pour the water into the dough, little by little, kneading in between. The dough should not be sticky or crumbly. Once all the water has been added, use your hands to knead for 5 minutes.
  • Flour a dry, flat surface and use a rolling pin to roll the dough out until it’s about ¼ inch thick. Then, cut the dough into strips lengthwise and horizontally. The pieces should be about ½ inch on all sides (except for thickness).
  • Heat a cast iron skillet over medium heat with no oil or grease. Add the pieces (gently) to the skillet and mix occasionally for about 20 minutes until they’re toasted on all sides.
  • Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Nigerian Food: Everything You Need to Know

Thus far in my journey of cooking one meal from every country in the world, I have cooked 12 countries on the African Continent. The last few years of cooking these countries have taught me a lot about an area of the world that I previously didn’t know much about… particularly that it is so diverse!

I recently sat down with Tayo of Low Carb Africa to learn more about the food of her country, Nigeria!

A white bowl of Egusi Soup with an onion in the background

This conversation was particularly fun for me, because I was able to draw parallels between Nigeria and some of its neighboring countries that I’ve cooked already! I also learned so much about what makes Nigerian food unique and special (aka ground crayfish and fermented locust beans).

Join me on our journey to discuss Nigerian cuisine.

Tell me about your background with Nigeria and what life is like in the country!

A busy street in Lagos, Nigeria

I grew up in a large family in Nigeria with six sisters, so you can imagine how much fun and noise we generated on a daily basis. Things were a lot simpler in those days, so fun activities included just playing outside, and we were only limited by our imagination. 

Schooling in Nigeria is an interesting experience and is a lot stricter than here in the U.S. Teachers were held in very high regard (and still are), and talking back was highly discouraged. We gave our teachers the same respect we gave our parents and if there was a report at school that we misbehaved, we were punished when we got home too! 

Academics are very important to most Nigerian families and most parents pay their kids tuition even through college since public college tuition is quite affordable. Students are discouraged from working while studying so as not to get distracted from their studies.

I’ll say one of the biggest surprises when I moved to the U.S was the food culture. In Nigeria, every meal is cooked at home, and we eat mostly organic food made from scratch and not processed food. It was a shock when I first came to the U.S and found out not everyone cooks at home every day, and it was not uncommon for families to order takeout several times a week. 

What are family dynamics like in Nigeria? How about interactions with people in your community?

Black and white photo of smiling Nigerian drummer in traditional costume

Most Nigerians my age grew up in large families. It was pretty common for kids to have five to seven siblings. A lot of mothers were stay-at-home mums or worked as teachers or at jobs that would allow them to be back home with the kids by afternoon. It’s different now as most parents work and family units are a lot smaller. Most married couples have about 3-4 kids these days. 

Communities are usually close-knit, and most people are friendly with their neighbors. During Christmas or other holidays, it is quite common to exchange dishes with your neighbors and friends. Nigeria is home to hundreds of tribes, each with their specialty, so you get to eat so many different, delicious cuisines.

How is the food in Nigeria different from its neighboring countries? In what way is it the same?

Cast iron skillet filled with Nigerian Beef Stew

Nigeria is in West Africa, and some of our closest neighbors are Ghana, Benin, and Cameroon. Our foods are quite similar, and we eat a lot of fufu with soups (African stews) and rice dishes.

We have slight variances in how we prepare Nigerian foods, and there has been a long-running battle whether Ghana or Nigeria makes the best Jollof rice.

Tell me about Peanuts in Nigerian cuisine. How are they used? What are your favorite recipes with peanuts?

Peanuts (usually referred to as Groundnuts in Nigeria) are a staple in the country, eaten in so many different ways. We like to boil it whole in its shell, roast and salt it, or prepare delectable stews. One of my favorite peanut dishes is the African Peanut Stew, which tastes amazing!

Tell me about the food in Nigeria. What types of meat are common to eat? What vegetables? 

White bowl filled with orange egusi soup

Nigerians practice nose-to-tail eating, which means no part of the animal goes to waste! We use offal meat (kidney, liver, intestine, tripe) to make pepper soup, a very popular delicacy at parties. We also love to eat beef, goat meat, lamb, chicken, turkey, you name it. 

The most popular vegetables are Lagos spinach (efo shoko), African spinach (efo tete), bitter leaves, pumpkin leaves (ugwu), water leaves, jute leaves (ewedu), and scent leaves (efirin).

Most of these leaves are specific to particular regions of the country and used to prepare their native dishes, usually a form of stew or soup. Most people eat a vegetable stew dish several times a week.

Our foods are quite hot and spicy and always very flavorful. Almost everything we make contains dry ground pepper (similar to cayenne pepper) and Maggi cubes (our brand of bouillon cubes).

We also use ground crayfish, black pepper, and curry in many of our dishes, as you’ll see from the recipes on my blog.

What are your everyday Nigerian foods? What types of things are common for breakfasts, dinners, snacks?

We eat bread, eggs, sausages, cereal, akara (fried bean cakes), dodo (fried plantain), or moin-moin (steamed bean pudding) for breakfast. If you’re having a late breakfast, then it will be something a bit heavier like rice, spaghetti, or boiled yam.

We enjoy pastry snacks such as meat-pie, chin-chin, buns, and puff-puff.

We like to eat fufu with soup dishes, rice, yams, pasta, plantain, porridge, or beans for dinner. Normally, we eat it with some form of meat, like chicken, goat meat, or beef.

Is there anything eaten in Nigeria that’s not eaten anywhere else in the world? Anything surprising?

Square bowl filled with Okro Soup (African Okra Soup)

Most of what we eat is consumed throughout West Africa as our cuisines are very similar.

What’s your very favorite recipe from Nigeria? What is your least favorite food that is traditionally Nigerian?

My favorite Nigerian recipe is Efo riro (African spinach stew). It is made by sautéing tomatoes, bell peppers and habanero peppers in olive oil or palm oil, and then stirring in chopped spinach.

It is made with our traditional spices – ground crayfish, iru (fermented locust beans) and dry peppers. The taste is amazing and it is a great way for kids to enjoy spinach.

My least favorite is beans (black-eyed peas). I always struggled with this since I was a kid.

Are there any ingredients that you love that just aren’t the same unless you’re in Nigeria?

Some ingredients can be quite tough to get if you don’t reside in Nigeria, which makes sense considering the logistics involved in shipping them here and preserving them.

For instance, ground crayfish, which gives a delightful umami flavor to our dishes, is quite expensive in the U.S and usually sold in small quantities. They are also not as fresh, so the flavor is just not the same.

Tell me about your food blog! Why you started it, what it features, etc.

Sunset over Lagos

When I started my blog, Low Carb Africa, a few years ago, there were no African blogs strictly catering to those on a keto or low carb diet. I had started the keto diet a few years before that, and a few friends and family members constantly asked me for recipes. 

My husband encouraged me to start my blog, and I hesitated because I didn’t know how it would be received. Africans are very proud of their dishes, and we don’t like our recipes to be radically changed or altered.

I started my blog as an experiment to chronicle all my low carb creations and see how they resonated with other Africans out there. The result was an astounding success!

I have received glowing feedback from other Africans (and non-Africans as well) on how much they enjoyed my recipes and how flavorful they are.

I also create recipes from all over the world and infuse them with African spices and flavors to make them even tastier! Most of my recipes are spicy, but I always give instructions on how to adjust the spiciness to your preference.

I have so many recipes I love on my blog! I already mentioned African spinach stew but another favorite of mine is Mafe – African Peanut Stew. It is so versatile and can be eaten with cauliflower rice or fufu.

What made you decide to make the African recipes on your site low-carb. Are there challenges that come with this?

African dishes, though incredibly mouthwatering and delicious, are usually very high in carbs. After a while, consuming all those carbs might begin to cause weight gain and other health problems.

On my blog, I talk about some of the side effects I experienced on a high-carb diet which included migraines, joint pain, and nausea. It was like my body had developed an intolerance to what I was eating. 

I needed to make low-carb versions of my beloved dishes since I didn’t want to give them up. However, the biggest challenge was, could I genuinely reproduce the textures and flavors of my African recipes using low carb ingredients?

I must admit, it took a bit of creativity on my part, and I am continuously experimenting with flavors and ingredients to make sure the dishes are as close as I can get to the real thing. 

So the answer is yes, I can create textures and flavors that are similar to my African dishes, with just a fraction of the carbs.

If you enjoyed this interview, make sure to check out some of the other food interviews on The Foreign Fork, including:

South African Food: Everything You Need to Know

South Africa sits at the most-Southern tip of the African continent. The beauty of the internet is that I was able to connect with Michelle of Greedy Gourmet, from many miles apart! 

Michelle grew up in South Africa but now lives in the United Kingdom. She sat down and answered so many of my burning questions about what life and food are like in South Africa. Keep reading to hear her answers! 

Beautiful landscape in South Africa

What is your background with South Africa? What was it like growing up in the country?  

I was born and raised in Pretoria, the capital of South Africa. As a child I took the country’s great weather for granted and only started appreciating it when I moved to the UK. 

The thing that sticks out the most about primary school is how we were almost permanently barefoot. Shoes were only reserved for the rare cold day in winter!

Let’s just say that most of the teachers were “old school” who demanded respect and obedience, or else you had a “date” with the principal and his “lat” for some spanking. I stayed well out of trouble playing a lot of chess!

Giraffe walking in a field in South Africa

What was surprising to you about moving from South Africa to the UK? What did you miss? 

The miserable weather, of course! Barbecues aren’t done as often or well in the UK. The daylight times vary dramatically as well because in South Africa there’s around an hour or two difference between winter and summer.

Back in 2004, when I moved to the UK, I missed dining out as well, because you get a lot more bang for your buck at restaurants.

Cape Town South Africa

What are interpersonal relationships like in South Africa? How does the community interact? What is family life like? 

South Africa is a melting pot of cultures and each race has got its own approach to relationships. Before Mandela became president, the lines were drawn between all respective parties, but over time they blurred and the different groups started mingling more and more. 

On a family and friends level, the Afrikaans community’s activities revolve around “braai” (barbecue). Men get their tongs out and women deal with accompaniments. If it’s a special occasion, there will be a “spitbraai”, which involves a whole lamb being cooked on the spit. The older generations will listen to “boeremusiek” and the younger ones will tune it to the latest hits. If enough booze is involved, a “sokkie” (dancing) might take place.

Green trees with Sunlight shining through

What is your favorite South African holiday or tradition? What food reminds you of that holiday? 

If you lived inland, like I did, it would be a tradition to go on a beach holiday in the summer holidays in December. The destinations of choice were Cape Town and Durban. In Cape Town, the highlight for me was to visit Die Tuine. 

We would arrive armed with a big bag of raw peanuts and feed the squirrels that were so tame from all the visitors’ feeding. There’s nothing quite like having tiny paws resting on your fingertips and watching the little critter literally stuffing its face until it almost bursts!

I always loved going to the food markets and admiring the huge amount of dried fruit and jams. Being at the coast, fish is ample and you should definitely order a seafood platter.

Durban, and surrounding areas, has glorious hot and tropical weather. Just about anything grows there and I have fond memories of the most beautiful lychees that we ate there. There is also a large Indian community residing there so if you’re looking for a proper curry, you should totally go there.

A white bowl of bitlong sitting on a cutting board.

Tell me about the food in South Africa!

After a few meals you’ll definitely see a pattern forming. South Africans love their butternut squash, usually mashed with butter, cinnamon and sugar. Plus their spinach, which is finely chopped and served with cream and cheese. Cinnamon is widely used in baking. 

South Africans love their barbecues and display great creativity in this regard, from lamb sosaties to boerewors and braaibroodjies. Pap en vleis in another popular item. 

As an army of meat eaters, no animal is off the menu, so you can enjoy everything from ostrich, crocodile, shark to any bokkie that was shot in the wild. In some areas even mopane worms are on the menu!

What are your everyday South African foods? What types of things are common for breakfasts, dinners, snacks? 

For breakfast, it’s “koffie en beskuit”.  Lunch can be anything from a salad to a sandwich. Souttert is usually bought at a “tuisnywerheid” (a little shop where housewives sell their baked goods) and makes a great lunch.

Bobotie is a very popular dish comprising beef mince with raisins cooked in spices, which is then topped with an egg custard and slivered almonds, and finished off in the oven. Denningvleis is a lamb stew with tamarind and spices, which is rather unique – usually enjoyed around wintertime.

Oxtail is loved by all, also enjoyed in winter. For dessert, you simply must try melktert and Don Pedro.

A black tray filled with malva pudding with glaze being poured over the top.

Is there anything eaten in South Africa that’s not eaten anywhere else in the world? Anything surprising? 

One funny tradition South Africans have is when it rains, everyone eats pancakes. It doesn’t rain that often in the Gauteng region but if it does, everyone gets their pans out and makes pannekoek. Of course, it’s served with cinnamon and sugar! 

Mopane worms have already been mentioned above. 

Potjiekos is food that’s been cooked in a lidded cast iron pot over open fire. It tends to be stews that need a long cooking time. 

We also have a liqueur that is steadily growing in popularity in overseas markets. It’s called Amarula, which is made from the fruit of the marula tree. It’s like Bailey’s Irish Cream, but better! Usually it’s used in dessert and this Amarula cheesecake is simply magical.

Amarela cheesecake with caramel syrup on top and a brown, striped towel.

What’s your very favorite recipe from South Africa? What is your least favorite food that is traditionally South African? 

Malva Pudding! It’s a sponge-based dessert which is poked after baking and soaked in a sweet syrup. Everyone loves it!

I might get shot for this, but I’m not keen on vetkoek or koeksisters. Both are deep fried items, which I’m simply not keen on.

Are there any ingredients that you love that just aren’t the same unless you’re in South Africa? 

Biltong and droewors. I’ve bought the stuff in the UK but it simply doesn’t taste the same as the real deal. The dried meat products originated out of necessity in the olden days when fridges didn’t exist. Inland areas, such as Gauteng, have particularly arid conditions which simply can’t be replicated in the UK.

Overhead shot of Sosaties. Meat on kebab sticks mixed in with vegetables.

Tell me about your food blog! Why you started it, what it features, etc.

Greedy Gourmet was established in 2007 when I arrived in the UK and couldn’t afford to eat out but couldn’t cook! It was a way for me to document my journey of learning how to cook and it never stopped!

As a South African, I’ve been exposed to many different cultural influences and am very receptive to different cuisines, which is why I’m always exploring new and interesting dishes. Let’s just say, if you’re bored of the typical family dishes such as spaghetti bolognese, Greedy Gourmet will give you plenty of inspiration!

If you liked this post, check out these other posts on my site that you might like: 

Pineapple Chicken Recipe in the Instant Pot

Pineapple Chicken in the Instant Pot is a quick and simple recipe to make for dinnertime. Serve it with a side of rice or vegetables and you’ll have a great, complete meal ready in no time! 

This recipe for Pineapple Chicken is a sweet and savory combo that will excite your taste buds! Plus, it’s all made in one pot, meaning that dishes are easier than ever. 

Close up, cut off version of Pineapple chicken with cilantro and green onions.

Ingredients You’ll Need

2 lbs boneless, skinless chicken breast

Marinade Ingredients

Pineapple juice
Ketchup
Soy sauce 
Dark brown sugar
Rice vinegar 
Fresh ginger
Garlic 
Lime juice 

Cooking Ingredients

Olive oil
Chicken broth 
Pineapple 
Cornstarch 
Water
Green onions
Cilantro

How to Make this Recipe

  1. Prepare the chicken and the marinade: Cut up chicken breast into 1 inch cubes. In a large bowl, combine the marinade ingredients and whisk. Place the chicken in the marinade, cover, and let rest for one hour minimum, but preferably overnight. 
  2. Cook in the Instant Pot: When the chicken has finished marinating, drain the marinade and reserve. Turn the Instant Pot to SAUTE and add olive oil until heated. Add the chicken to the pot and saute the chicken, stirring occasionally, until it browns on the outside. Once the chicken has browned, add the reserved marinade, the pineapple, and the chicken broth into the Instant Pot. Secure the lid and turn the Instant Pot to HIGH for 5 minutes. When the cooking cycle has completed, allow for a Natural Pressure Release for 10 minutes. When 10 minutes is up, release any remaining pressure. 
  3. Thicken the sauce: Open the lid and turn the pot to SAUTE again. In a small bowl, combine the cornstarch with the water. Once the sauce is boiling, add the cornstarch slurry to the pot. Stir occasionally, allowing the sauce to thicken. If the sauce does not thicken after a few minutes, add another slurry of 1 tbsp water + 2 tsp cornstarch until desired consistency is reached. Keep in mind that sauce will thicken as it cools. 
  4. Serve: Top with green onions, cilantro, and a side of rice. Enjoy! Leave a comment on this post letting me know what you thought.  
Pineapple with top being taken off

How Long Should I Marinate Chicken? 

I always recommend marinating your chicken before cooking it in the Instant Pot, as I think it allows the chicken to absorb so much more flavor. The Instant Pot cooks very quickly (obviously), so I like to give my chicken the chance to soak up as much flavor as possible before cooking! 

You can marinate your chicken from anywhere between 30 minutes to one day. When I tested this recipe, I let the chicken marinate for about 45 minutes. However, the longer you marinate the chicken, the more flavor it will have after being cooked. 

Why You’ll Enjoy this Recipe

  • The combination of pineapple juice, ketchup, lime juice, and soy sauce makes the chicken a delicious combination of sweet and tangy. The flavor is exciting! 
  • The pineapple pieces mixed with the chicken leave your taste buds guessing. The pineapple adds a sweetness to this meal. 
  • Everything is made in one pot, so assembly and cleanup are incredibly simple. 
Bowl of Hawaiian chicken with a side of white rice

How to Avoid the Burn Notice 

It’s rare, but the burn notice can sometimes occur when the chicken is pressure cooking in the Instant Pot. To avoid this situation, make sure to really deglaze your post when adding the marinade back into the pot. 

When the chicken is cooking in the olive oil, sometimes little pieces get stuck to the bottom of the pot. If you get a burn notice, it’s most likely because these chicken pieces are stuck to the bottom of the Instant Pot and are cooking too quickly. 

To avoid this, add the liquid into the Instant Pot, and then use a wooden spoon to scrape the bottom of the pot. Make sure to get up any extra stuck on chicken bits. You’re good to go! 

What Sides Should I Serve this Dish With? 

  1. Instant Pot Rice— This article has a great graph of cook times for all different rice variations.
  2. Vegetables such as broccoli, green beans, etc. 

Tools You Might Need to Make this Recipe

You’re definitely going to need an Instant Pot to make this recipe. An Instant Pot is an electric pressure cooker that makes cook time so simple! You simply add all of the ingredients, wait for pressure to build, and then open the pot to a complete meal. 

The Instant Pot is great for main dishes, side dishes, and even desserts! Check out some of my favorite Instant Pot Recipes. 

Did you like this recipe? Make sure to leave a comment on the post letting me know what you thought! You can also share a photo on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. 

If you liked this recipe, you might also like these other recipes: 

Bowl of Hawaiian Chicken

Pineapple Chicken Recipe in the Instant Pot

This Pineapple Chicken Recipe in the Instant Pot is a quick and simple recipe to make for dinnertime. Serve it with a side of rice or vegetables and you’ll have a great, complete meal ready in no time!
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Print Pin Rate
Course: dinner, Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: The Foreign Fork

Equipment

  • Pressure Cooker

Ingredients

  • 2 lbs boneless skinless chicken breast

Marinade Ingredients:

  • 1/2 cup + 2 tbsp pineapple juice
  • 1/2 cup ketchup
  • 2 tbsp soy sauce
  • 2 tbsp dark brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 1 tsp garlic chopped
  • 2 tbsp lime juice

Cooking Ingredients

  • 2 tbsp olive oil
  • ½ cup chicken broth
  • 2 cups pineapple chopped
  • 2.5 tbsp cornstarch
  • 4 tbsp water
  • Green onions for topping
  • Cilantro for topping

Instructions

  • Cut up chicken breast into 1 inch cubes.
  • In a large bowl, combine the marinade ingredients and whisk. Place the chicken in the marinade, cover, and let rest for one hour minimum, but preferably overnight.
  • When the chicken has finished marinating, drain the marinade and reserve.
  • Turn the Instant Pot to SAUTE and add olive oil until heated. Add the chicken to the pot and saute the chicken, stirring occasionally, until it browns on the outside.
  • Once the chicken has browned, add the reserved marinade, the pineapple, and the chicken broth into the Instant Pot. Secure the lid and turn the Instant Pot to HIGH for 5 minutes. When the cooking cycle has completed, allow for a Natural Pressure Release for 10 minutes. When 10 minutes is up, release any remaining pressure.
  • Open the lid and turn the pot to SAUTE again. In a small bowl, combine the cornstarch with the water. Once the sauce is boiling, add the cornstarch slurry to the pot. Stir occasionally, allowing the sauce to thicken. If the sauce does not thicken after a few minutes, add another slurry of 1 tbsp water + 2 tsp cornstarch until desired consistency is reached. Keep in mind that sauce will thicken as it cools.
  • Top with green onions, cilantro, and a side of rice. Enjoy!
  • Leave a comment on this post letting me know what you thought.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

Korean Food: Everything You Need to Know

For years, I have been wanting, desperately, to visit the Asian continent. Unfortunately, I haven’t yet gotten my chance to experience life on the other side of the world. But when I do get there, I know that my very first stops is going to be South Korea. 

This interview with JinJoo from Kimchimari.com taught me so much about South Korea. Particularly, it taught me how the country has changed over the course of one lifetime. 

JinJoo, a Korean food blogger, was born and raised in South Korea. She now lives in the United States and uses her food blog as a platform to teach her daughter and the world about the beauty of making Korean food at home. 

Overhead shots of bimbimbap with sauces, vegetables, and eggs
A busy street in Korea with many storefronts and signs

Did you grow up in South Korea? Do you live there now? If so, what was growing up in South Korea like?

Yes, I was born and raised in South Korea until I graduated from college. I did live outside of Korea twice: Once in Tunisia for 1 1/2 years when I was in kindergarten, and once in New Delhi, India for 4 1/2 years from 5th-9th grade. After college, I moved to the US for grad school. I got married and have been living here for almost 30 years.

Growing up in Korea was a lot of fun with lots of relatives and visitors at the house all the time. This also meant there was a lot of cooking to serve guests. Especially because my father was a diplomat, we had many formal dinner parties for foreign diplomats living in Korea.

This meant a lot of fabulous food being made in the kitchen and being served. I kind of grew up in the kitchen watching all of this, helping out a lot and, of course, sampling a lot of good food (and getting fat.. hahaha). 

School was fun until I got to high school and I had to study non-stop, all day. I studied 15 subjects for the college entrance exam so I could go to a good college. 

I mean, we still managed to have fun in the midst of all of that, and I have great memories. But also remember wanting it to be all over and be FREE once I got into college. 

In terms of being a high school student trying to get into college, not much has changed since then. But Korea overall has changed totally. 

Koreans are a lot more westernized with almost total freedom to express themselves and enjoy all the goods that the world has to offer. You can find the most expensive luxurious things from all over the world in Korea now.

In terms of food, younger Koreans actually eat more bread, pizza and hamburgers than rice these days. But at the same time, there are young people who appreciate Korean traditional culture even more and do a lot with it.

A beautiful blue building in Seoul

How is South Korean food different in the United States than it is in Korea? 

In the US we have limited access to the wide variety of fresh seafood and other vegetable ingredients that are available in Korea, so the Korean dishes that people are able to cook in the US are somewhat limited. The dishes are also less spicy in general in the US and are more meat-centered as meat in the US is cheaper than in Korea. 

A bookstore in South Korea with Korean writing on the windows

Do you know much about food in North Korea?

Oh yes. My parents are originally from North Korea. They fled down to South Korea during the war. 

I grew up eating a lot of North Korean food and my cooking today is still somewhat influenced by that. I tend to make my foods not as spicy and salty as some of the foods in the more southern region of South Korea like Jeolla and Gyeongsang provinces. 

North Korean food is very mildly seasoned overall compared to South Korean food. Beef and pork broth is more used and can be fattier (as you need fat to survive the colder winters). But you need to know that even among South Korean food, there’s a difference. 

North Korean food and foods from the region near Seoul (closer to DMZ) are more similar than the more southern provinces and provinces near the sea. The more south you go, much like in any country, foods get spicier and saltier. Probably due to the fact that saltier foods keep longer in hot weather. Also, humans tend to crave more salt and spice when the weather is hotter as we lose salt through our sweat.

A woman's hands holding a bowl of Kimchi

Tell me about Kimchi. What is it and how do you like to enjoy it? 

Kimchi.. wow it’s such amazing food. Kimchi is Korean pickles that are almost always served in a meal. All different kinds of vegetables are first pickled in brine for a few hours. Then they’re fermented with seasoning paste over time. 

Kimchi is usually spicy but not always. It has such an amazing complex taste of spicy, salty, sometimes sour, zingy and umami that’s really hard to describe in words. I think there’s really nothing like it on this earth… yes, I may be a bit biased.. haha.. 

Not only does it go with just about any type of dish, but it is so versatile. It’s wonderful fresh but also can be made into a stew, made into a pancake, cooked with rice, or add a punch of flavor to dumplings, meatballs and even to roasted Brussels sprouts. 

Us Koreans can’t go too long without eating Kimchi. Whenever people travel, after few days, Koreans start craving Kimchi. I wrote a whole post about it if you want to read more. 

A restaurant table with communal serving dishes and individual bowls

Tell me about the food in South Korea.

Food in South Korea is very diverse in terms of ingredients used. The difference in flavors is due to region and weather. 

Because Korea is surrounded by the sea on 3 sides, there’s an unbelievable amount of seafood that’s used in Korean cooking. Koreans are also a master at preserving foods – we ferment or dry ingredients for longer storage. These methods also add great complex flavors and texture. Koreans ferment not just vegetables for kimchi, we also ferment seafood like squid, oysters, clams and more. 

In Korean food, there’s a whole category of dishes called namul. This refers to an array of vegetables like squash, radish, cabbage and leafy greens like Perilla. These are often dried then reconstituted then lightly cooked and seasoned. This process gives each plant a whole different texture, much like how dried mushrooms are.

Koreans mostly eat pork, beef and chicken – sometimes duck or pheasant but other than that, not very adventurous there. 

Some staple Korean vegetables are napa cabbage, radish, squash, potatoes and eggplant. Then there’s a whole set of unusual mountain herbs and leafy greens that Koreans love. 

The most important spice in Korean cooking is Korean red chili pepper. Its powder is used to make Kimchi and gochujang. Korean chili peppers are not just spicy – actually, the common Put Gochu is around 1500 SHU and is somewhere between a Serrano and Jalapeno pepper – but is very flavorful, very slightly sweet and just works best for Kimchi. 

A woman cooking Korean street food in a striped apron

How has the history of South Korea affected the foods eaten there today? 

Wheat was not something natively grown in Korea and the majority of the flour that Koreans use is still imported. Flour was imported and introduced late in Korean history and dumplings and noodles made with flour were considered a fancy dish only the royals could eat. 

The dramatic change happened when, after the Korean war (1953), the US sent their surplus flour to Korea – as an aid I believe because there was not enough rice to feed the whole country. I remember when I was in elementary school, the Korean government made Wednesday a mandatory day where we bring sandwiches or bread to school lunch instead of rice. And we were even told to mix rice with at least 30% barley so everyone could eat rice. 

That shortage started Koreans’ love for bread and noodles. Today, I believe Koreans eat more flour-based foods than ever and are having to deal with surplus rice as the younger generation often likes to eat more foods made from flour than rice.

What are your everyday South Korean foods? What types of things are common for breakfasts, dinners, snacks? 

A typical Korean meal is mainly made up of rice, soup or stew, a main dish, and a few side dishes. Traditionally this was eaten 3 times a day. But in modern times, Koreans started to eat pastries or toast for breakfast rather than rice. 

Lunch is usually a simpler Korean meal which can often be a noodle soup, rice and soup. 

Snacks.. oh, Koreans love snacks and street food, and there is something new every year. The classic ones are roasted sweet potatoes, puffed corn, Dalgona candy (sponge candy), and Hotteok (a sweet pancake filled with cinnamon sugar syrup) 

A meat counter in Korea with a woman cooking behind smoke

Is there anything eaten in South Korea that’s not eaten anywhere else in the world?

Oh.. there’s probably too many… cooked silkworm larvae is a favorite snack item that was sold on the streets when I was little. It’s hard to find that any more these days. I have never been able to eat it but people swear it’s yummy. 

Fermented skate (hongeo 홍어) is a delicacy that people either love or hate due to its pungent smell. The smell is so strong, it actually comes out through your nose as you eat it!!  The traditional way is to wrap the fermented skate with really aged kimchi and pork belly. I wasn’t a fan at first but I once had it with Korean spicy ramen and OMG it was to die for!! 

Besides these ‘weird’ foods, Korean cuisine includes a vast amount of wild greens originally foraged from the mountains and also collected from the sea. Although I cannot say with 100% certainty, I’m sure many of the wild greens are eaten only by Koreans. Fiscer’s Ligularia (Gomchwi 곰취) is one example. 

Then, there are common parts of the vegetable that not many people eat. Koreans love to eat the radish tops, sweet potato shoots and make namul even from the leaves of the green chili pepper plant. I especially love the chili pepper leaves. Anyway, I could write a whole page about it but will end it here. 

pre-packaged korean foods covered in plastic wrap

What’s your very favorite recipe from South Korea? What is your least favorite food that is traditionally Korean? 

My most favorite recipe is probably Korean Kalbi/Galbi (BBQ short ribs) and Kimchi. Any kind fo Kimchi. Hmm.. was that two? Sorry, I can’t just choose one 😉 

My least favorite food is Yukhoe 육회 (beef tartar). I just don’t like to even look at it.. haha. 

Are there any ingredients that you love that just aren’t the same unless you’re in South Korea?

Oh.. probably a lot of seafood like abalone and belt fish are just not the same. Because the sea gets quite cold in winter in Korea, the fish have a lot more fat and flavor which I love. 

Some common vegetables like squash, cucumbers, radish and cabbage are also just not the same. Korean cucumbers are crunchier, juicier but also firmer – making it ideal for kimchi.

An array of Korean street food in serving trays with serving spoons

Tell me about your food blog! Why you started it, what it features, etc.

I started my blog when my only daughter went off to college in 2010 in order to share recipes with her so she could cook on her own. I also wanted to teach other kids like her who never got to learn to cook while they were home. 

As I sent her off, I realized that she and many other kids like her spent so much time on school and extracurricular activities that they never got to really learn the other important stuff like how to cook your own family food whether it’s Korean, American or whatever. So this was out of that need and also the need for a life change as I was also going through a sort of a mid-life and an empty nest crisis.

So with that in mind, I try to write recipes without assuming the reader had any background in Korean cooking or actually even in just basic cooking. I also think it’s hard to know ‘how things are supposed to be’ when you have never even seen someone cook the food. Thus, my blog motto is “Authentic Korean Recipes that ANYONE can cook”. 

My most favorite recipe is my Bulgogi recipe which was also my very first post on the blog. I have been using this recipe for almost 30 years now and I have not found a better-tasting one. 

Tell me about your new website!

I just launched my newly designed website on Monday. It’s a culmination of my years of blogging (can’t believe I’m on my 10th year!!) and I wanted to create a space where people of all different Korean cooking knowledge could come browse, learn and find what they need. 

I have a separate Guide section where I have a collection of all my How-To posts about the basics of Korean cooking including how to set up a basic Korean pantry, buy and use the right ingredients and more. Also, I plan to add a whole Korean cooking ingredient glossary where my dream is to have all the ingredients that are used in Korean cooking that people can learn about, use and find substitutions.

Some of my favorite posts are How to Ripen Kimchi (has a flowchart), Know your Korean Beef Cut vs US, and All About Measuring Cups – Korean vs US. Koreans actually have a different measuring cup size (180ml is 1 cup).

Did you like this article? If so, you may enjoy these other articles on my website as well: 

Mexican Food: Everything You Need to Know

If you’re anything like me, you might have grown up eating tacos, burritos, and nachos pretty frequently. Residents of North America pretty commonly eat Mexican food. But, of course, there is so much more to Mexican Food than these three fan favorites. 

I met Isabel from Isabel Eats at the 2019 Saveur Blog Awards, when we were both nominated for blogging awards from the magazine. We bonded over Skyline Chili and the fact that she had just been on my very favorite podcast, Food Blogger Pro! 

In this interview, Isabel, who grew up in a Mexican-American home to Mexican immigrant parents, teaches us about Mexican food and culture. 

If you’ve ever wondered about everyday Mexican foods, staples in Mexican cuisine, or even how the Mayans affected Mexican food, this interview is for you! I can’t wait to hear what you think.  

Mexican food displayed in serving bowls

Your parents are from Mexico, but you have never lived there yourself. What is Mexico like through their eyes?

I’ve never lived in Mexico, but I wish I had! I was born in Oklahoma City and lived there through high school. I did, however, go to Mexico on summer vacations with my family every year from when I was a toddler up until I was 16 years old.

Both of my grandparents, aunts, and uncles lived there (and most still do). My parents made a point to visit them as much as they could.

Both of my parents are from a small rural town near Sombrerete, Zacatecas. Though the town is small compared to larger cities nearby, it was still lively and bustling with activity when they lived there.

Now as decades have passed and they’ve made their home in the United States, they’ve seen their small town get even smaller as the older generations of people have died and the younger generations have moved out to live and work in larger cities.

The population of their hometown has definitely declined, and they always talk about how empty the streets are whenever they go back to visit. Nevertheless, it’s where they’re from and they still have a lot of family and friends there! So they (along with me and my siblings) try to visit as often as we can.

Mexican Food and Fruit Market

What did your parents do during your lifetime to preserve your Mexican heritage? What was life like in a Mexican-American home?

Going to Mexico to visit my grandparents and other family members every year was huge for me in terms of learning and actually seeing where my parents were from. That in itself helped me really identify with my Mexican heritage.

Language was also a big one. Everyone in the house spoke Spanish (my parents don’t speak English). Communicating in the language just really kept me connected to my roots, even when I eventually moved away from home to go to college.

My parents also continued to take part in all the same traditions and celebrations that they did in Mexico. Things like celebrating quinceañeras, las posadas, and lots of Mexican Catholic traditions. They also cooked Mexican food every single day, continued to listen to the same Spanish and Mexican music that they used to, and kept up with all the telenovelas!

Additionally, it helped that it wasn’t only my parents who were preserving my family’s Mexican heritage. 3 of my siblings were also born and raised in Mexico until they were high-school age! (My parents had 6 children – the first 3 were born in Mexico and the last 3 were born in the U.S.. I’m the youngest.)

A person using two forks to remove an enchilada from a serving tray

How do you see Mexico’s history portrayed in Mexican Food (Mayans, Aztecs, etc)?

Historically, maize and corn was a huge part of Mexico’s food history. Today, we see it used in so many Mexican foods! Tortillas, tamales, pozole, gorditas, sopes, and more!

How is Mexican food in the USA different from Mexican Food in Mexico? How is it the same?

Mexican food in the U.S. is often thought of as super greasy and loaded with cheese. But it’s actually not! Sure, there are definitely dishes that are fried but it’s not all like that.

Mexican food in Mexico is satisfying and filling without being unhealthy. Lots of veggies like corn, tomatoes, and squash are used. Beans are a staple along with garlic and onions. And dishes are spiced with fresh and dried chile peppers, cilantro, lime juice, tomatillos and so many other fresh ingredients!

Chili peppers

Tell me about Mexican Food. 

Mexico is a very large country with different regions that all have their own food culture, so there are various answers to this question depending on what part of Mexico you’re in!

Where my family comes from (near Sombrerete, Zacatecas), pork and chicken are common meats that are included in recipes. Maybe it was because my family was poor, but we actually didn’t eat a lot of meat when I was growing up (meat was and still is expensive). It was never the center of our dinner plate.

Instead, rice, beans, and corn tortillas were always on the table, along with homemade red and green salsas. 

What are your everyday Mexican foods? What types of things are common for breakfasts, dinners, snacks?

Common breakfasts include migas (pan-fried tortillas with eggs), breakfast tacos (usually with potatoes, eggs and chorizo), or simple cup of cafe de olla (Mexican coffee) with a sweet concha bread!

Dinner almost always includes Mexican rice, tortillas (corn or flour) and plain pinto beans or refried beans.

Mexican Food: Tamales being cooked in the street amongst smoke

Is there anything eaten in Mexico that’s not eaten anywhere else in the world?

Hmm, not that I can think of!

What’s your very favorite recipe from Mexico? What is your least favorite food that is traditionally Mexican?

My favorite recipe is chile verde, a flavorful stew made of tender pieces of pork simmered in a delicious tomatillo and green chile broth. It simmers over the stove for a few hours, which really creates some rich flavors. I finish it off with some fresh lime juice and cilantro for a little brightness and acidity, and serve it with homemade flour tortillas!

I’m probably going to get a lot of people disagreeing with me here. My least favorite food is actually menudo, a traditional stew made with a red or green chile broth, hominy, and tripe (aka pig intestines). I just don’t like the texture and flavor that tripe gives the dish. My dad and brothers love it though!

I much prefer posole, which is pretty much exactly the same dish except that it’s made with a meat like beef, pork, or chicken.

Are there any ingredients that you love that just aren’t the same unless you’re in Mexico?

There’s an all-purpose meat seasoning that my Mom buys that she uses to season the meat for empanadas. The seasoning comes unlabeled and nobody in my family knows exactly what it includes!

Tacos with limes and meat

Tell me about your food blog! Why you started it, what it features, etc.

I started Isabel Eats as a way to stay connected to my family and my Mexican heritage when I was living far from home. It’s essentially a fun place for me to document my family’s recipes as well as to share and celebrate all types of Mexican and Mexican-inspired food with people around the world!

My favorite recipe on the blog is so hard to pick! I’m going to make it easier on myself and pick a favorite savory recipe and a favorite sweet recipe.

My favorite savory recipe is red pork tamales. I only make them a few times a year, but when I do, I make A LOT!

My favorite sweet recipe would have to be my marranitos which is a Mexican gingerbread that’s commonly sold at Mexican bakeries.

Thanks for reading everyone! If you have thoughts on this interview, don’t forget to leave them in the comments below. If you liked this interview, you might also like these recipes on my site: 

You’ll also be a fan of these other interviews with Locals:

Romanian Food: Everything You Need to Know

I made a friend from Romania once, and I absolutely LOVED hearing about Romania from her. She was so passionate about her country, and, of course, about the Romanian food that she loved. 

When I met Cory from Yuzu Bakes, I was so excited to learn about her blog and the fact that she came from Romania! Cory answered some questions about Romania for us, including what foods she misses from Romania and also what life as a plant-based eater looks like in Romanian food. 

Romanian castle

What was your life like in Romania?

My life in Romania was great. I can say that I had a very happy childhood and enjoyed spending time with friends and family. 

Much like the rest of the world, we played outdoors, many sort of old school games. We ran a lot, played hide and seek and all these games kids with phones don’t even know about. I had a very normal, happy life.

What is family life like in Romania? How does the community interact with one another? 

Romania is a big country and every part of the country has its own traditions and its own family life interactions. 

I grew up in Bucharest so we were city people with the same interactions as big cities all over the world. Not many communities, but I know some of my friends came from the countryside where family life and community was everything. Our community, good or bad, was basically formed by our neighbours. Not much beyond that.

Ferris wheel in Romania

I know that Romania tends to have some pretty harsh winters. How does the weather affect Romanian Food? 

I think it’s fair to assume that Romania has a lot of comfort food. Winters are harsh and we do eat a lot of stews. Food tends to be heavier especially during the holiday period.

Evergreen trees in Romania

How is the food of Romania similar to other countries in Eastern Europe and how is it different? 

That’s a very fair question and one which is very difficult to answer. The food in Romania is very similar to the rest of the Eastern block with Southern and some Middle Eastern influences. I would say what makes Romanian food different is the way we prepare it. 

Of course, this is more like in the past, as nowadays everyone purchases ready-made food from the supermarket so you can see that traditional food is slowly subsiding, and only made around holidays. I would say that Romanian food is characterised by simple dishes with a lot of flavours.

Tell me about Romanian Food. 

Romanian dishes ask for a lot of pork. I eat plant-based so I do not consume any type of meat. 

In terms of vegetables, we actually use such an array, so it would be difficult to say just one. I’d say eggplants, red pepper and potatoes are very widely used in many of our dishes. 

As for spices, a sprinkle of paprika works with almost every single stew. As herbs, we like parsley quite a lot.  

Our list of favorite desserts is very long, but I can underline a classic and a favourite of mine: papanasi. It’s like a fried doughnut filled with jam, served with sour cream and sweet jam on top. It’s divine.

Romanian Food: Polenta

What are your everyday Romanian foods? What types of things are common for breakfasts, dinners, snacks? 

I would say that a cold buffet is always the way Romanian start the day. Salami, cheese and bread for breakfast, sometimes with interesting spreads like eggplant spread or paprika spread. 

Dinners are heavy, usually a type of stew with a side of rice, polenta or just crusty bread. As Romanians, we do love bread! 

We don’t usually snack. I know this may sound weird, but snacks for us are desserts like homemade cakes or sweets, so we tend to enjoy them after lunch. The lunch meal is usually the longest and heaviest…well at least traditionally.

Romanian Food: Stuffed Cabbage Rolls

What is your favorite Romanian holiday or tradition? Is there a food that makes that occasion special? 

Before going plant-based I used to really like Christmas in Romania. We’d have such an array of dishes to pick from and every family makes a lot of food. 

We do make stuffed cabbages with polenta for Christmas, the main traditional Romanian food. But then there are pork loins and chops, heavy potato salads with beef and mayo, a special pork jelly eaten cold and so much more. 

Honestly, Christmas is a feast for foodies!

Is there anything eaten in Romania that’s not eaten anywhere else in the world? Anything surprising? 

Oh that’s a very interesting question. I guess I will say the pork jelly we eat for Christmas. I’ve never seen it in any other country and I’ve travelled all over the world. I’m sure a version of it exists but that’s so unusual to me. 

I’d say that it’s truly Romanian. 

But then, one Google search away reveals this is called Aspic and it’s actually an Arabic invention. So there you go, everything has a background one way or another. 

Paspanasi (the dessert I told you about above) is truly Romanian. I’ve never seen it anywhere else in the world. Also stuffed polenta with cheese and ham!

Vegetable spread on bread with chilis, tomatoes, and checkered napkins decorating the scene

What’s your very favorite recipe from Romania? What is your least favorite traditional Romanian food? 

Sadly I’m not a fan of traditional Romanian food anymore because it’s all meat-based. And if it doesn’t come with meat it has a lot of dairy. Being plant-based is a challenge in my country. 

Before my transition, my favourite food was papanasi, AKA the best dessert on the planet. My least favourite was something called “drob”. It’s basically lots of boiled eggs encased in lamb’s mincemeat with herbs and onions.

Foggy view of the rooftops in Romania

Are there any ingredients that you love that just aren’t the same unless you’re in Romania?

I would say I really miss Romanian peppers and eggplants. They are so full of flavours. However, thanks to globalization, I have access to everything to be able to recreate any Romanian dish.

Tell me about your food blog! Why you started it, what it features, etc.

I have been a travel blogger for over 4 years and only recently tapped into food blogging. Everything on my blog is fully plant-based, no exception. 

I do love taking Romanian recipes and making them vegan. I feel this is a huge gap in the market for Romania and I’m here to solve that issue. My favourite dish is the most traditional Romanian recipe: sarmale

Again, this is to show the world that we can have amazing traditional food by using plants only.

If you enjoyed reading this article, check out these other posts I think you might like: 

Norwegian Food: Everything You Need to Know

When I was planning my trip to backpack Europe on a budget, I was almost certain that I would be visiting Norway. Mostly because, at the time, Oslo, Norway was one of the cheapest European cities to fly into from my hometown (and because I wanted to experience the culture of the country and Norwegian food so badly). 

Unfortunately, my plans for the trip changed, and I had to remove Norway from my itinerary. I was so sad, but this has just meant that I must need to plan an alternative trip to Norway soon! 

Until then, I must fulfill my urge by learning about Norway through the eyes of Tonje from Hint of Healthy. Norway has a beautiful history with delightful traditions and unique food, and it was so fun learning about these things from Tonje! 

Sunrise over a Norwegian flag

Tell me about your background with Norway

Norway has actually been listed as the best country to live in by the UN, and I feel so lucky to have grown up there. It’s an amazing place where you have an overwhelming feeling of being safe and free, which I didn’t really understand the significance of until I moved abroad a few years ago.

It’s also a large country with a small population, which means that there’s a lot of space and nature. Norwegians spend a lot of time in nature by going on hikes, hunting or fishing.

School was great! I was a massive nerd, so I loved doing homework, and was such a teacher’s pet. Schools are quite small, and it’s relatively common for an entire school to have less than 200 students, which means that you end up being quite close to everyone.

Breakfast crepes with blueberries and blueberry jam

What is your favorite Norwegian tradition that you practice? Do you have any favorite memories focused around Norwegian food?

We have so many traditions in Norway! Most of them are centered around holidays like Christmas, but my favorite tradition is Fredagskos, which translates to something like Friday cozy time. 

Every Friday (yes, EVERY Friday!) Norwegian families will cuddle up on the sofa to watch the TV lineup with family friendly talk shows and game shows, accompanied by a sharing bowl of snacks.

Fredagskos is such a great way to just wind down and spend time together as a family, and I definitely plan on continuing the tradition with my new British family.

Do you find that Norway’s Viking era has had an influence on the way foods are prepared in the country? If so, what foods showcase this influence?  

Definitely, to some extent. The vikings mainly ate what they could harvest and grow, and most traditional Norwegian dishes are based on the same ingredients. They ate a lot of meat based stews, which we still do to this day!

Norwegian town on the water

Herring is so different from anything we eat here in the USA. Can you describe herring to me?

So we mainly eat small herrings, which are somewhat similar to anchovies. To be honest, it’s one of those foods that are much more popular with the older generations.

Herring doesn’t taste much on its own, but rather absorbs a lot of flavor from sauces and spices. Pickled and marinated herring is popular on toast at Christmas.

Does the wilderness and fresh game available in Norway affect the food eaten there?

Absolutely! Traditional Norwegian food is very much based on the local game and produce available. In 2020, you can go to a supermarket and buy food from all over the world, but back in the day people lived off of mutton, pork, beef and any fresh game such as moose and deer. They also ate (and still eat) a lot of berries like blueberries and lingonberries, along with hardy vegetables that can grow in the chill climate.

Nowadays, I’d say people enjoy a variety of foods. Tacos, spaghetti and pizza are easily among the most popular weeknight dinners. We reserve traditional Norwegian food for holidays.

Northern lights over mountains in Norway

I’ve heard that coffee is very important to Norwegian cuisine and culture. Do you find this statement accurate? If so, can you tell me more about that? 

Haha, yes. Most adults drink on average 4-5 cups of coffee every single day. Many people start their day by fixing a whole jug of coffee, which they will enjoy through their morning. Then a few cups at work. Then maybe one or two in the evening. 

We also heavily associate drinking coffee with being social. We go out for coffee more than we go out for lunch. And if someone asks you “do you have any coffee?”, they are actually asking if they can come over for a social visit.

It’s also worth noting that coffee in Norway means black coffee. Although you’re able to order coffee drinks like lattes or mochas when you’re out, most people simply drink plain black coffee on a daily basis, without milk or sugar.

City in Norway with colorful lights and cobblestone walkways

Tell me about Norwegian Food.

I’d say the most common meats are beef, pork and chicken, are most common. We are also world famous for our salmon. We eat more hardy vegetables like broccoli, carrots and root vegetables, but also import more tropical varieties throughout the year.

What is your everyday Norwegian food? What types of things are common for breakfasts, dinners, snacks? 

We usually have 3 or 4 meals a day. The day starts with breakfast, which is usually cereal, open faced sandwiches or oatmeal.

Lunch is served early, often around 12, and is a very small meal. Kids in school bring packed lunches like sandwiches, and many adults will also bring a packed meal to work. We rarely eat warm lunches, unless you count microwaved leftovers from last night’s dinner.

Most families will eat dinner at 4-5PM, and we eat a variety of different meals. A typical weeknight dinner would be spaghetti bolognese, tacos or tomato soup.

Lastly, because we have an early dinner, some people like to have a light evening meal before bed. This is also often a sandwich. 

We don’t actually eat a lot of snacks in Norway! I didn’t realize how many snacks the rest of the world eats until I moved to the UK. If anything, we snack on fruit during the week. Candy and snacks like chips are only enjoyed on Fridays and Saturdays, and usually shared with the whole family as they are only sold in sharing packs.

Norwegian food: Apple cake

Is there anything eaten in Norway that’s not eaten anywhere else in the world? Anything surprising? 

We are famous for our brown cheese! It looks like cheese, and we call it cheese, but it’s actually not technically cheese. It looks and tastes like sweet caramel, and we mostly use it on toast or waffles as a sweet treat.

Visitors to Norway don’t seem to like it much, but we love it!

What’s your very favorite recipe from Norway? What is your least favorite food that is traditionally Norwegian? 

I love a lot of Norwegian food, but you can’t beat a traditional Norwegian waffle with brown cheese on it! 

Norwegian cuisine has a lot of lamb and mutton, which I honestly can’t stand. Luckily it’s quite easily to steer clear of those dishes, as they are only commonly enjoyed during holidays.

Are there any ingredients that you love that just aren’t the same unless you’re in Norway?

Cheese! Norvegia cheese is a mild cheese that melts easily, and we use it as an all around cheese for everything. Unfortunately I haven’t been able to locate a similar cheese in the UK yet.

Tell me about your food blog! Why you started it, what it features, etc. What is your favorite Norwegian recipe on your blog?

I started Hint of Healthy a year ago because I really wanted to share my love for food with the rest of the world. The blog features easy and healthy everyday recipes. My goal is to show people that eating healthy doesn’t have to be complicated, boring, plain or expensive – and to motivate more people to adapt sustainable, healthy eating habits.

My favorite Norwegian recipe is my Norwegian apple cake! This is definitely best made with freshly picked seasonal apples, ideally from your own garden.

If you liked this post, make sure to check out the other articles linked below. You’ll like these ones too: 

Swedish Food: Everything You Need to Know

I have visited many different countries in Europe, especially during my months of backpacking. Unfortunately, I’ve never been to any of the Nordic countries, which means that they’re still on my bucket list! This interview about Sweden and Swedish Food has brought Sweden up to the top.

Emmeline from Always Use Butter was born and raised in Sweden and lives there still. She taught us quite a bit about Sweden and Swedish food, including reindeer being one of the most commonly eaten foods….

I can’t wait for you to read this interview!

A hand holding an S buns with raisins in the swirls

Tell me about your background with Sweden.

I was born and raised just outside of Stockholm, the capital of Sweden. My mom is Swedish and my dad is American so we had a bit of both worlds. 

We lived in an apartment until I was about 8 and then moved to a cute little cottage on the Swedish countryside. It was so Swedish: a red little “stuga” with white trimmings – something you’ll see everywhere if you go around the countryside here. And around it there were just farms, forests and golf courses. I spent a lot of time playing in the forest, and later going to the stables for horseback riding. And cooking! 

I started cooking at a very early age, first helping my parents and later cooking on my own. My favorite hobby at home was cooking and pretending I had my own cooking show. I would prep everything and then talk to “my audience” while cooking. Good practice for being a food blogger!

School was fun as a kid, but I always got in trouble. Not big trouble, but always speaking too much in class and sometimes being a bit mean to my classmates. 

In Sweden there’s not much discipline in school, which makes it a very crazy environment at times. The worst that could happen to you was that they called your parents. 

We started learning English already at age 9 (now I think it’s already at age 6!). I remember being so mad at my teacher because she was adamant about teaching us British English and insisted that I pronounced things wrong with my American English. 

In reality, I was probably better at English than her. But she had just learned this one type of English in school and had no idea that “my” version was also correct. I think it’s a bit better these days!

Red barn on the Swedish Countryside

Tell me about St. Lucia’s Day in Sweden. Is there any food that commemorates the holiday for you? 

I love St Lucia’s Day! We really need it there in the middle of winter (it falls on December 13th each year), when it’s totally dark for most of the day. 

On this day, the tradition is to in the morning, when it’s still dark, dress up in a long white nightgown. Then one girl puts a crown with candles on her head. The other girls instead put glitter on their heads and hold a candle in their hands. 

And the boys usually put this cone with stars on top of their heads. It’s really very strange if you haven’t practiced the tradition every year growing up. I haven’t done this for many years – but as a kid you do it every year in school. These days I might go to church to watch it, just because it is such a cozy tradition.

We also eat the best Swedish baked good there is on this day. They’re called Swedish Saffron Buns or “Lussekatter”– and they mark the start of the Holidays.

Swedish Food: Lussekatter (Saffron Buns) with Christmas decorations, like mugs, candles, etc
Traditional Swedish Saffron Buns from Always Use Butter

What is your favorite part about being from Sweden? What do you wish people knew about Sweden? 

I think the best part is that it’s a truly good country. Not everything is perfect, but nothing is really bad either. It’s, as we say in Sweden, “lagom” (means approximately “just enough”). 

We do pay a lot of taxes and it’s hard to make a really good living here. But you are also pretty taken care off if something happens, at least compared to other countries.

I wish people knew that we are not the same country as Switzerland 😉 .

Northern Lights in Sweden

How does the unique landscape of Sweden affect the foods commonly eaten in the country? What about the seasons? 

Sweden is a pretty cold country with a lot of fields, forests and lakes, so the traditional Swedish food is crops you could find or grow there. There’s a lot of fish, potatoes, grains and root vegetables like parsnips and beets. 

Since we have cold winters the food eaten in winter was traditionally mainly food that could be stored for a long time. That’s why the food we eat for Christmas and Easter is not fancy food at all. Instead it’s the food they could store until then – mainly potatoes, cured ham, cured or smoked fish and pickled herring.

Swedish Food: Passion Fruit Gino in a white pie dish
Passion Fruit Gino from Always Use Butter

Tell me about Swedish Food.

We eat a lot of pork, beef and fish (salmon, herring, cod), and in the North they eat a lot of reindeer. 

These days of course we have everything here, just as in the rest of the world, but the traditional vegetables I’d say are root vegetables – potatoes, carrots, beets, parsnips, celeriac. 

For spices there’s a lot of pepper – black pepper of course, but we also use a lot of white pepper, as well as allspice (which we call “spice pepper”). 

We also eat a lot of mustard, horseradish and dill in traditional Swedish food.

What is your everyday Swedish food? What types of things are common for breakfasts, dinners, snacks? 

We love our “knäckebröd” in Sweden – it’s a hard bread that’s actually a lot better for you than regular bread. And, of course, it could be stored for a long time – which is something we like. 

This is a common breakfast or snack, often together with eggs and “Kalles kaviar”, AKA a smelly paste made from fish roe, that some people really like (note: not me). 

For dinner there’s usually some meat with potatoes or rice, and sauce. Except for Thursdays – which is traditionally pea soup and pancake day.

Stockholm at sunrise

Is there anything eaten in Sweden that’s not eaten anywhere else in the world? Anything surprising?

I think pickled herring and salty licorice are the most special foods here. 

However, the pizza in Sweden is also different to any pizza you’ll find anywhere else… We call it “Svenne-pizza” which is basically “Swedish pizza” – and while it has the same thin base as a real Italian pizza it can feature toppings like pineapple, ground beef, taco sauce, kebab, and anything else you could think off. There’s even one with a hamburger baked inside it! You’ll find pizzerias serving “Svenne-pizza” in every small town – most likely, several, even in a tiny town – and it’s a very common Friday night dinner.

What’s your very favorite recipe from Sweden? What is your least favorite food that is traditionally Swedish? 

Apart from Lussekatter as mentioned above, I really like what we call “Skomakarlåda” or “Cobbler’s Box” – which is a piece of beef with mashed potatoes, bacon and red wine sauce.

I also really like our pork pancake, which is a pancake you make in the oven with bacon or salted pork and serve with lingonberry jam.

I don’t really like the pea soup that we eat on Thursdays. And I’m not a big fan of pickled herring either.

Red, White, and Blue Gino with White Chocolate
Red, White, and Blue Gino with White Chocolate from Always Use Butter

Are there any ingredients that you love that just aren’t the same unless you’re in Sweden?

Strawberries are the best in Sweden – especially early in summer, around Midsummer. They’re a bit smaller and so, so, sweet and full of taste. All other strawberries taste fake to me!

Swedish Flag

Tell me about your food blog! Why you started it, what it features, etc.

I started my food blog because I always shared recipes with my friends and colleagues anyways. Keeping them all on a blog made that so much easier. 

I’m a firm believer that it doesn’t have to take a lot of time or be difficult to cook delicious food – which is why I’m passionate about quick & easy recipes. For example, I have loads of dinner recipes that take less than 15 minutes to make, sauces you can make in under 5 minutes and dinners that cook themselves in the oven.

I actually only have three really Swedish recipes on the blog – the Lussekatter recipe mentioned above and two versions of Gino – which is a delicious White Chocolate Fruit Bake that you serve over ice cream. 

Did you like this post about Swedish Food? If so, leave a comment on this post letting me know what you thought!

You should also check out these other articles that detail food from around the world:

Russian Food: Everything You Need to Know

It wasn’t until recently– over the last few years– that I started seeing photos of beautiful Russia. A country that at one point I thought I would never visit has suddenly moved very high up on my travel bucket list! Of course, Russian Food has also made its way onto my bucket list.

I spoke to Peter from Peter’s Food Adventures and learned about life as the child of Russian immigrant parents. 

In the interview, I learned that Russia has changed so much even over the course of the last decade. This interview is unique as we are able to learn about life outside of Russia and how it compares to life in Russia. 

I had a great time learning from Peter and think that you will too! 

Bright magenta background with homemade marshmallows and powdered sugar

What is your background with Russia like? 

My background with Russia might be a little different than other bloggers. I was born in Canada to Russian immigrants parents, and grandparents who ran away from the Soviets. 

I speak fluently in Russian, and have been to Russia several times before, and have even visited relatives there, after the Soviet Union fell. 

The small Russian community in Canada I grew up in had a Russian church as the centre of the community, where we kept many of our traditions, language and food culture alive. I live in Australia now – but try to visit Russia often. I have just released some videos on my youtube from my last trip there. 

Building in Moscow

You grew up in a Russian community in Canada but have visited Russia often. How was that Russian community similar to life in Russia? How was it different? 

Great question! There were many differences with regards to life in Canada being different to life in Russia, or specifically the USSR. We never had to go without in Canada, and at times in the USSR, that definitely wasn’t the case. We lived in a Russian community that was based around a Russian church, and that wasn’t allowed in the USSR (part of the reason our families left). 

Culturally, there are many similarities. Obviously, we all eat the same foods, which brings families and communities together. Many Russians have vegetable gardens, and we too had a huuuuge garden, growing lots of tomatoes, berries, potatoes, corn, melons, carrots, cabbage, and garlic. We also had a summer house or dacha, where you can grow your vegetables, which many Russians have in Russia. 

Going back to Russia and meeting relatives, it was incredible to see how we did so many things the same with regards to food and culture, even though we had been separated for 50 years. 

I think there are 3 large types of Russians out there, based on their immigration timeline: 

  1. The Russian’s who left during the revolution and after the Russian Civil War, and grew up in the West, whilst keeping the culture and traditions alive (with limited Soviet influence). 
  2. The Russians who left post-Soviet Union. These Russians experienced the full Soviet experience. Their children have grown up in the West now, and many are very westernized, like group one. 
  3. The Russians that still live in Russia today. We are all different, but have so much in common with a shared history, language, and traditions, especially when it comes to food and culture.
Russian Nesting Dolls

How was that Russian community similar to life in Canada? How was it different?     

Canada is a very multicultural country and quite accepting, however, most people didn’t understand Russian culture or food. 

You can say let’s eat Italian, and you can think of your favorite Italian dish. When you say let’s eat Russian, people will struggle to think of a food, and might default to cabbage (which I really like to eat). So if you invite friends over, you might have to explain a lot what you are eating for dinner, as people wouldn’t have heard of this food before. 

We had great friends who were so open to our foods and culture, and even learned how to make Russian foods for their own families. 

Growing up, there was very limited information about Russians, except from bad stereotypes from movies, so that is sometimes what people made their assumptions from. At the same time, we definitely kept within our community to keep our language and culture alive.  

What was visiting Russia like shortly after the Soviet Union fell? How has that been different than your more recent trips to the country?    

 When I first visited after the Soviet Union fell, it was very exciting to finally visit our roots. The exchange rate from USD to RUB was ridiculous, and everything seemed very cheap. 

I went up to a Soviet Navy Sailor on the street and bought his Navy hat right off his head for a few US dollars. I remember we stayed at a farm, and they had cut newspaper squares for us to use as toilet paper. We had brought our own toilet paper with us, but I had never seen that before. 

Fast forward to present day, and it’s unrecognizable. Moscow has had such a transformation in the last 10 years. There are many billionaires who live in Moscow; it has Europe’s largest mall; Russians enjoy traveling abroad; things have gotten much more expensive in Russia compared to 1991. 

The World Cup was an amazing success in Russia, when travelers got to meet the average Russian and celebrate with them. People who visited Russia 25 years ago, would not recognize it today.

Beautiful building with sunset in Russia

How do you think having a country with such a large land mass has affected the food in Russia? Does Russian Food vary across the country or is it pretty standard?   

Russian has almost 200 different ethnic cultures living there, so food does have regional variations. However, the Soviets did seem to standardize language and food to a degree across such a large country. 

Russian staples like Pelmeni and Piroshki are the same everywhere, but closer to the Central Asian Republics, there are different variations, and recipes. 

I think the weather probably impacts the food in Russia. Short summers mean cabbage and potatoes are staples that grow well and can be stored for the winter. Summer vegetables are often pickled to eat during the cold winters – and not just dill pickles. I love Pickled Tomatoes and Pickled Garlic. 

Living in Australia, pickling food is a cultural tradition for food flavor, but no longer a necessity. Food grows here year round, and Australians prefer to eat fresh vegetables, and why not, if it grows year round! But I do love pickled and fermented foods, a lot!  

Tell me about Russian Food   

Pork, Chicken and Beef are very common, and also fish. There are many lakes and rivers and oceans, and people fish year round (and it doesn’t cost much to fish). Everything you can buy here, you can buy in Russia, their supermarkets and hypermarkets have it all. 

We love eating fresh tomatoes in the summer, and home grown tomatoes that have so much flavor, compared to the tasteless tomatoes we buy here. Potatoes and Beets are very common, and used in salads. Salads in Russia aren’t traditionally leafy and green, but hearty with potatoes and meats and even added fish, like Herring Under a Fur Coat Salad. 

Russians looooove watermelon in the summer, and much of it grows in Central Asia. Depending on where you live, the fruits you eat change.  

In Sochi, which is subtropical, you can grow figs and persimmons, which is unthinkable in the rest of Russia. 

In Siberia, you need greenhouses to best grow tomatoes and red peppers, due to a short growing season. 

I have a Youtube video of me exploring my uncle’s Summer Dacha, and it is the best garden I have ever seen. I have garden envy!  

Russian spices are tasty, and often made up in flavor combinations. At the Central Markets in Sochi, I saw flavoured salts like Pomegranate Salt, spice packets for fish, a different spice combo for making Plov. It was all open like a Turkish spice market. 

My favorite spice which you can’t really find easily outside of Russia is a Georgian Spice called Khmeli Suneli. It has a slight curry flavor, but it’s not Indian or curry, made from coriander seed, celery seed, basil, dill, fenugreek, bay leaf, mint and marigold. If you find this, you HAVE to try it! I sprinkle it on roasted potatoes, in scrambled eggs, wherever needs a flavor boost!

What are your everyday Russian foods? What types of things are common for breakfasts, dinners, snacks?     

Sankt Petersburg

We eat a lot of Pelmeni, a stuffed and boiled meat dumpling served with sour cream. It’s like a giant tortellini. We prepare this in advance, spending a Saturday making them with the family, and freezing them in bags for easy dinners.  

Blini are popular for breakfast, which is a thin pancake, like a crepe. We eat them with jam and sour cream, so delicious! 

We eat soup like Cabbage Shchi and Beet Borscht. 

I usually have some Piroshki, fried hand pies , stuffed with meats, potato or cabbage, for snacks. Russian foods intersect with Slavic foods, due to a shared history over hundreds of years. A Russian dish might also pass as a Ukrainian dish, Moldovan dish, Polish dish or even a Latvian dish. 

I have a food blog, not a political blog, and truly believe that food unites, as Slavs have much more in common with each other than not.  

Russian Food: Table setting

What is your favorite Russian holiday or tradition? Is there a food that makes that occasion special? 

Christmas and New Years is my favorite time. There is always a lot of food, and I love Russian salads like Olivier Salad or Herring Under a Fur Coat. We traditionally serve these salads during the holidays.

Herring in a salad sounds weird, but it’s so good. It’s a layered potato salad, with potatoes, carrots, beets and egg, and lots of mayo. We love our mayo. 

Olivier or Olivye Salad is like a potato salad, but has peas, carrots, pickles, dill, and of course a meat like chicken or ham. It wouldn’t be a celebration without these recipes.  

Is there anything eaten in Russia that’s not eaten anywhere else in the world? Anything surprising?  

Hmmm not sure about anywhere else in the world, but certainly Slavic people eat different foods that others don’t. I already spoke about Herring Under a Fur Coat, that’s one for sure. 

Another Russian breakfast staple is Grechka or Buckwheat in English. While buckwheat noodles are common in Asia, Buckwheat Porridge is popular in Eastern Europe. It’s a love it or hate it thing, it doesn’t taste as mellow as oat porridge. Russia is the largest producer of buckwheat, growing almost half of the world’s supply, followed by China. 

You might find it surprising that we make Caviar Sandwiches too as a Zakuska. It doesn’t mean you are putting caviar sandwiches in your kid’s lunchbox, but more of an appetiser or canapés. Russians love caviar.  

Russian Food: Pelmeni

What’s your very favorite recipe from Russia? What is your least favorite food that is traditionally Russian? 

My favorite Russian recipe is Pelmeni – those delicious boiled dumplings. I could eat them everyday, they are so good! I also love Kvass, a drink made from Rye Bread which is slightly fermented. It’s the perfect summer drink. 

My least favorite is Holodets – which is known as Aspic, or Head Cheese. It’s a meat jelly. I think that’s enough said. 

I am working on my own recipe that I’m perfecting, but it needs horseradish or hot mustard as a condiment for me to love it. You never know, it could one day flip over to my favorite!

Are there any ingredients that you love that just aren’t the same unless you’re in Russia?  

I love eating Russian fresh cucumbers and tomatoes. They just aren’t the same here, especially the tomatoes. Heirloom varieties exist here, but not all the varieties that you can get in Russia. 

Usually someone has some seeds and they plant them, and save them, and share them. 

The other very strange thing I love is Russian Ketchup. There is a brand called Maheev, and they have a Ketchup that is chunky with small vegetable chunks in it. It beats Heinz Ketchup any day of the week, and is usually hard for me to find here.  

Russian Food: Herring under a fur coat

Tell me about your food blog! Why you started it, what it features, etc.

I started my food blog after I had a back injury and was off work recovering. I wanted to capture the recipes of the foods we eat, so I could share them with my kids, to pass onto the next generation. 

Instead of a traditional recipe book, I thought it would be modern to make a website, as this is how the next generation communicates. It has grown beyond my expectations. 

I still have my mom around, so she cooks with me when she is here, or sometimes over FaceTime when I get stuck and need help. 

My blog showcases many Russian recipes, but it’s not all Russian. I have many of my favorite American foods that I grew up with, like a recipe for homemade French Dressing (because they don’t sell that in Australia). I’m a huge sauce guy, and have many different sauce recipes on my blog. 

I love my Instant Pot and have a few tasty IP recipes too.  My favorite Russian recipe that I will share is Herring Under a Fur Coat – also called Shuba Salad for short. This version is made with smoked salmon and is my favorite way to eat Shuba!

If you want to read more of these interviews, check out these other Country Specific Food Interviews: 

Polish Food: Everything You Need to Know

I grew up with Polish heritage (I have -ski at the end of my last name), often hearing about the delicious Polish food that my great grandmother used to make.

In my home, though, the only Polish food we enjoyed took the form of frozen, boxed pierogies. I didn’t know much about how to recreate these recipes for myself.

Not until I visited Poland in 2018 did I truly experienced Polish food for the first time. Pierogies, potato pancakes, golumpki… I was only in Poland for four days, but oh boy did I make an effort to try as much Polish food as possible.

Luckily, Lois from Polish Housewife has a wealth of Polish food knowledge. Having moved from Arizona to Poland with her husband a few years ago, she made a large efforts to learn as much as possible about Polish food.

She now runs a food blog that focuses solely on exploring Polish recipes.

Colorful buildings in Poland

What was it like moving to Poland? What were your first impressions? Did anything surprise you about life in Poland and what did you LOVE? 

Before we arrived, the thought of moving to Poland was a little bit intimidating. We had no idea what to expect. In the back of our minds, we pictured our new life as grey, dingy, cold and that our home would be drafty. Nothing could be further than the truth. 

We lived in Poznań, the 5th largest city. We found it to be vibrant, colorful, and cosmopolitan. Poznań is a university town with lots of young people from all over the globe. There’s a lot of international industry. 

It has so much to offer, amazing, affordable concerts for a start. My husband saw his favorite instrumentalist, a Swedish trombonist, the day he arrived in Poznań. We saw Hugh Laurie and Paul McCartney in concert as well as our local symphony orchestra. 

The city hosted several professional and semi-pro sports teams. We got into soccer in a big way, and had season tickets for our local team. 

We came from Arizona, so Poland seemed so very green with many plants we’d never seen growing before; I have a lot of flower photos! 

We lived on the third floor in a furnished apartment. The elevator was big enough to hold us and our bikes. The double-pane windows were so nice. I wish I had them in my stateside home. It was just a couple of blocks from a small urban lake. It was a great place for a bike ride. 

Dark photo of a wooden plank with baked pierogies and green herbs

What was it like cooking in another country? How does your process in the kitchen change when in Poland vs America, if at all? 

The fresh markets were a big thing in Poland. I frequented them much more than I visit the farmer’s market near my home in Tucson. I think it’s because it was easier, and they were open daily rather than a few hours on a Saturday. It fit more naturally in my day. 

There were fresh markets all over town. During any trip around town, you were bound to pass at least one. I usually travelled by tram, so it was no big deal to hop off, buy some veggies, and catch the next tram. The major tram stops were also a place to buy the most seasonal items. When raspberries, cherries, and white asparagus were in season, someone would set up tables stacked high with the latest harvest at bargain prices. 

One of the biggest challenges was learning to work in a smaller kitchen with smaller appliances. If I wanted to bake a three-layer cake, I had to bake each layer separately. I found a great workaround during the winter months: our apartment balcony could to expand my fridge and freezer space. 

Sunset over canal-side town in Poland

How did you learn to cook Polish food? 

I tried everything imaginable to learn about Polish food. I have many Polish cookbooks, some in English, some in Polish with my google translate notes written into the margins. Oftentimes, I chatted with the chef or waiter about a certain dish’s preparation when we dined out. 

My Polish friends were a big help too. They knew my interest, so they made recommendations about where we should eat and dishes we should sample. My friend, Gosia, would email instructions on how she prepared seasonal produce as it arrived in our markets.

For example, I bought a packet of fresh “lima beans” (or so I thought) the first time I saw them in the supermarket. In no time at all, I had an email explaining that the new bean I was seeing was actually bób, broad or fava beans, and that it would be even better if I remove the coating on the individual beans, and here’s a nice herbal vinegarette to turn them into a salad. 

One of my closest Polish friends, Ėlzbieta, retired from her job as a technologist in a hotel restaurant. I spent many wonderful hours in her kitchen, asking a lot of questions, and taking notes. 

How do you see the effects of history on Polish cuisine (WWII, Communism, etc)?

Polish cuisine before WWII was rather extravagant, at least for those who could afford it. International items like Parmesan cheese and capers were well known in Polish cooking. Things like roasted peacock, crayfish pudding, turtle soup were commonplace. 

WWII and the Communist time that followed meant Poles had to be creative, to create mock versions of their favorites, a bean cake, or substituting potatoes for wheat flour in recipes. 

A popular dessert when sweets were scarce was to beat sugar into raw eggs. Period. Thankfully, these things have been left in the past. Although, I think many hold fond memories of the sweetened egg drink, kogel mogel.

Purple tulips in a yellow field in front of a mountain range

Tell me about Polish food.

Poland is probably best known for pork, but poultry, turkey (sold ground or in pieces such as a package of legs rather than whole birds), chicken, and duck are very popular. The Polish eat fish a lot. They serve herring, carp, and salmon in many ways. 

Polish supermarkets now have most produce in stock year-round, bringing in a lot from countries along the Mediterranean. Traditionally, Polish farms have focused on vegetables that would have a long shelf life, like cabbage (rather than lettuce), potatoes, onions, beets (I have so many beet recipes now, something I’d never eaten before). 

The climate is also well suited for most fruit trees and berries. They’re a big exporter of apples. The Polish often include fruit in savory dishes. A stew might include prunes or apples. 

As for spices, I was happy to see garlic used in Polish cooking, and I’ve never used so much dill and marjoram before. They are key signatures of Polish dishes. 

Polish Food: Cake from Poland on a black plate, drizzled in chocolate

What are your everyday Polish foods? What types of things are common for breakfasts, dinners, snacks? 

I think most people would expect me to say pierogi, and they are a popular item, always made for holidays. There are restaurants that serve nothing but pierogi, but for the average Pole the most important everyday food would be soup. 

Soup is always the first course of the main meal year-round. Soup is something every home cook can make from scratch and does regularly. After soup, the main meal, traditionally mid-day, would include a serving of meat, a small serving of vegetables and a big portion of potatoes. The potatoes might be boiled or mashed, and they’re probably seasoned with dill and other herbs. 

Breakfast isn’t something sweet in Poland. It might be cold cuts, cheese, and bread or plain yogurt with seeds and dried fruit. The evening meal is similar, something light, an open faced sandwich, or a bowl of soup. Second breakfast is a tradition in Poland. It’s a late morning snack, maybe a piece of cake or pastry and a cup of coffee. 

Polish Food: Silesian Dumplings

Is there anything eaten in Poland that’s not eaten anywhere else in the world? Anything surprising? 

Many things I think of as unique to Poland really aren’t. I love smalec, also known as poor man’s butter or more modernly as bacon butter. It’s rendered pork fat with onion, spices, and shredded green apple. You spread it on bread and top with a pickle. It was the first time I’ve experienced anything like that. But it isn’t very different from German griebenschmalz or the meatier French rillet. 

I found in Poland they sell things to facilitate soup making; I wish we had this in the United States. Every market, whether it’s an international chain, or a mom and pop deli on the ground floor of an apartment building, will sell bundles of vegetables for soup making. They might be on a tray and shrink wrapped or simply rubber-banded together. 

You’ll get a couple of carrots, maybe a parsnip or a piece of parsley root, a slice of celery root, a piece of leek, a spring of flat-leaf parsley, and maybe a slice of napa cabbage.

The butcher counter will also have chicken carcasses for sale. By that I mean, after they cut off the legs, thighs, wings, and breast to sell them separately. They sell the remaining torso for soup making. For about $2 you have everything you need to make a delicious pot of soup. 

Polish food: Golumpki

What’s your very favorite recipe from Poland? What is your least favorite food that is traditionally Polish? 

There are so many Polish dishes that I love, but I think my favorite must be potato pancakes topped with a pork goulash. It’s something I often prepare for guests. If we have leftovers, I like to add a fried egg to the top the next morning and call it my Polish huevos rancheros. 

As for my least favorite food, I would have to say flaki. It’s a tripe soup that is reported to cure hangovers. The soup itself is delicious, but the tripe texture is a little too weird for me. I first tried it in an airport cafe. It was prepackaged and heated in a microwave. It probably had very little actual tripe. I thought it was OK. 

Then I made flaki because I wanted to include it on my blog, but the homemade version, being a little “meatier”, was a challenge for me. I think it’s one of those things that if you grew up eating it, you love it, but most foreigners pass on flaki. 

Are there any ingredients that you love that just aren’t the same unless you’re in Poland?

The dairy in Poland is amazing. The ice cream and yogurt have a wonderful flavor. Polish cows must be very happy. 

Big corporate farming hasn’t arrived in Poland yet. Family farms are still the norm, and that seems to make a difference. I’ve started buying grass-fed dairy products when I can find them in the states because now I know that it really does make a difference in the end product. 

Krakow, Poland with horsedrawn carriages

What made you decide to start a food blog?

Around 2007, I noticed that when I searched for recipes online, more and more, I was going to food blogs rather than corporate websites like epicurious or the food network. I began to follow a couple of blogs, and I loved them. I loved the story that went with the recipe. Even more, I loved learning more about the blogger; it seemed like it would be fun to hang out in the kitchen with them. I loved the generous use of color photos, my favorite part of any cookbook. 

A couple of years later, I decided that I wanted to join the fun. If nothing else, eventually, I’d have all of my recipes neatly organized online.  I published my first post in June 2009. It was a cake I’d made for my mother’s birthday, complete with date and time stamp on the photo. LOL! I’d like to think my photography has improved over the years. 

Has your blog always focused on Polish Food?

What started out as a general food blog with a lot of baking, has evolved into a Polish food blog. Over time, as I began to publish more Polish recipes, I developed a following. I found that people of Polish descent all over the world were eager to stay in touch with their culinary roots. 

In the last 5 years, I’ve made the move from hobby blogger to thinking of my blog as a business. A big part of that is remembering to write what my readers want to read. I make a lot of things that I don’t blog about, just because other recipes don’t get the same traction as my Polish recipes. 

Part of that transition to a business model has included self-publishing a cookbook last year. For a couple of years, readers had been asking if I had a cookbook, so I finally made it happen. I included some of the most popular recipes from my blog and added some others that just needed to be included, like a smoked sausage. 

A recipe that is always popular on my website and made it into the cookbook is szarlotka. It’s the closest thing in Poland to American apple pie and one of our favorites. I’d love to share it with your readers. 

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