Tom Kha Gai is a Thai coconut chicken soup.

– 1 shallot, diced
– 1/4 cup ginger
– 1/4 cup galangal root
– 3 tbsp finely chopped lemongrass
– 8 kaffir lime leafs
– 2 cups chicken or vegetable broth
– 500g boneless, skinless chicken breasts (or sub 500 crispy tofu)
– 200g mushrooms (oyster, shiitake, cremini, or straw mushrooms)
– 2-4 fresh Thai chilies
– 3 tbsp fish sauce
– 1 1/2 tsp salt
– 2 cans of coconut milk
– 3 tbsp lime juice
– 2 tsp coconut sugar

Cooking Instructions:
1. Slice the chicken into thin bitesized pieces. Season with salt and pepper and set aside.
2. In large heavy bottom pot, sauté diced shallot with a little oil over medium heat. Add sliced ginger, lemongrass, lime leaves and galalagal.
3. Add 2 cups broth and simmer for 5 minutes.
4. Add the chicken (or tofu) and sliced mushrooms and simmering for 3-4 minutes or until chicken is just cooked through.
5. Stir in the coconut milk, fish sauce, chilies, and salt and bring to a gentle simmer.
6. Add the lime juice and sugar.

Mimosa Salad is a Russian layered tuna salad.

– 1 can tuna in oil
– 4 large eggs
– 1 large carrot
– 1 small onion
– 2 medium potatoes
– 1 cup mayonnaise
– Salt and pepper, to taste

Cooking Instructions:
1. Boil whole unpeeled potatoes and carrots for about 30 minutes, or until knife pierces them smoothly. Let cool to room temp then refrigerate.
2. Peel veggies just before grating.
3. Boil eggs for 5 minutes. Once eggs are cooled, peel and separate egg whites from yolks.
4. Drain tuna. Add chopped onion and mix with a fork.
5. Spread tuna mixture over the bottom of a glass baking dish.
6. Drizzle a light layer of mayo over the tuna.
7. Finely grate the egg whites evenly over the tuna. Drizzle a light layer of mayo over the top.
8. Finely grate carrot evenly over the egg whites and drizzle on another thin layer of mayo.
9. Finely grate potatoes evenly over the carrot and drizzle on remaining mayo. Spread mayo gently and evenly over the top with a spatula.
10. Top with finely grated egg yolk.

Kyiv Cake is a classic Ukrainian cake, made with sponge cake, a crunchy meringue with hazelnuts and cream.

– 5 large eggs
– 3/4 cup sugar
– 1 cup all purpose flour
– 6 egg whites
– 1 cup sugar
– 1 cup hazelnuts
– 2 cups apricot jam
– 6 egg yolks
– 1/3 cup water
– 8 tbsp condensed milk
– 100g chocolate chips
– 400g butter

Cooking Instructions:
1. Preheat oven to 175C.
2. Beat 5 eggs with sugar for up to 5 minutes.
3. Fold in flour gently with a rubber spatula.
4. Add cake batter to an oiled 11-inch baking sheet.
5. Bake at 175C for approximately 30 minutes.
6. Meanwhile, whip egg whites with sugar on high speed until they are doubled in volume.
7. Add hazelnuts.
8. Spread the mixture onto 11-inch baking pan, lined with parchment paper.
9. Bake it at 130C for 6 hours.
10. In a small pot, beat egg yolks, slowly adding water and condensed milk.
11. Cook all ingredients on low heat, mixing the cream the entire time. Cook for 5-10 minutes. Do not bring the mixture to a boil.
12. Remove the mixture from the heat and add chocolate chips. Mix well.
13. Let the mixture cool off to room temperature.
14. In a separate bowl, beat butter. Once the butter is fluffy, add the cream mixture to the butter, a few spoonfuls at a time, until fully blended.
15. Slice the sponge cake horizontally in half.
16. Cover each layer with jam, excluding the top layer.
17. Place the first layer of sponge cake and cover it with cream, followed by meringue, then again, a layer of cream.
18. Frost the sides, then top with the remaining cream.
19. Refrigerate overnight.

Holubtsi are Ukrainian stuffed cabbage rolls.

– 1 large green cabbage
– 1kg ground beef
– 2 cups cooked rice
– 2 large eggs
– 1 medium onion
– 10 cherry tomatoes quartered
– 1 tbsp Kosher salt
– 1 can tomato paste
– 1 can crushed tomatoes
– 4 bay leaves dried
– Sour cream, for serving

Cooking Instructions:
1. Cook rice according to package directs and set aside to cool completely.
2. Preheat oven to 175°C.
3. Bring a large pot with water to a boil. While water is heating, remove tough outer leaves of the cabbage and reserve. Gently place cabbage into boiling water core side down. Add additional water, if needed.
4. Boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves and put in a colander. Continue with remaining cabbage leaves.
5. In a large bowl, combine the ground beef, cooled rice, chopped onion, eggs, and salt. Using your hands, mix it until well combined.
6. Mix tomato paste with water. Pour half of it to a roasting pan, adding half of crashed tomatoes.
7. Roll/stuff the cabbage leaves one at a time. Place seam side down in the roasting pan and repeat until all of the meat mixture has been used.
8. Once all of the cabbage rolls are tucked tightly in the roasting pan, add the cherry tomatoes.
9. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop.
10. Pour the remaining tomato paste-water mixture and crashed tomatoes over holubtsi.
11. Sprinkle with crushed bay leaves.
12. Place the lid on the roasting pan and bake at 150°C for 2 hours.
13. Serve holubtsi with sour cream.