Feast your eyes on cuisine from around the world, provided by top foodie bloggers and chefs from our website who agreed to share their secrets (shhh…) with our community.
Everybody knows that one of the great delights of home exchanging is that you will have access to a full kitchen while you travel. This allows you to visit farmers markets to explore the local produce, meats and cuisine for a truly authentic dining experience. To help you figure out what to do with those fresh ingredients, here is an array of recipes to try.
4 slices of cheese (less than 1 cm thick)
1 tablespoon milk
1-2 tablespoons flour
homemade white bread crumbs
*chips (fries), vegetable for serving
Prepare one deep plate with flour, one with beaten egg and the last with sieved breadcrumbs. Season the cheese slices with salt and coat them in flour, then in beaten egg and finally in breadcrumbs. Then repeat coating cheese again in egg and then again in breadcrumbs. This double wrap is better for frying.
Fry cheese in a 1 cm depth of very hot oil on both sides until golden brown. Let them drain briefly on a paper towel. Serve immediately, while the cheese is still soft, served with chips with tartar sauce. You could serve with vegetables or salad.
Members since 2013, Lukas and Lucie have already exchanged homes seven times using HomeExchange.com. “We love food,” the couple says, “Especially foreign cuisines. Paella and cava in Barcelona, Jewish cuisine in Roma, cakes and rooster meat in Paris, brunches in Geneva, fish & chips in London, huge variety of all kinds of food in New York… Thanks to Home Exchange we can travel more because we save on accommodation. But even more important for us is recognizing new people, their lifestyles, other cultures, plus we have bigger comfort in their flats and houses than at hotels. Seriously, we are constantly recommending HomeExchange.com to everyone!”
Ingredients: (serves 6) For the meatballs:
500g tagliatelle pasta or spaghetti 350g minced beef
1 tsp dehydrated chicken stock 350g minced pork
For the tomato sauce: 100g breadcrumbs
A dash of olive oil 1 onion, finely chopped
1 large onion, chopped 1 egg yolk
2-3 garlic cloves, chopped 1 tbsp salt
2x 400g tins plum tomatoes 1 tbsp pepper
A bunch of chopped parsley ½ tsp ground cumin
A handful basil, chopped ½ tsp ground chili
Salt and pepper 1 tbsp dried rosemary
. Some basil, chopped
. 100g Parmesan cheese, half grated, half crumbled
For the tomato sauce: In a saucepan, gently fry the onion and the garlic. Then, add the tomatoes. Add the parsley and bring
to boil. Gently simmer for about 1 hour. Blend the mixture until you get the desired consistence. Add the basil. Season well to taste. Set
For the meatballs: Preheat the oven to 200 °C. Put the meat in a bowl. Add the breadcrumbs, the onion, the salt, the pepper, the cumin, the chili, the rosemary and the egg yolk. Mix well and roll and pat the mixture into meatballs of the size of a small onion. Put the meatballs in an oven proof dish. Pour the tomato sauce over. Cover with the basil, some crumbled and a lot of grated Parmesan. Cook in the oven for 30-40 minutes. Meanwhile, cook the pasta in salted water with a dash of olive oil and the stock. Once drained, serve them immediately. Serve the pasta in a soup plate. Add some meatballs and some tomato sauce. Cover with Parmesan. Bon appétit!
“In 2007, we had a very nice exchange with a family from Leiden in the Netherlands. When we came back home a wonderful dinner was waiting for us! Meatballs and Pasta. As it was delicious, we asked our guests what the recipe was. It was adapted from the meatball recipe in Jamie’s Oliver “Naked Chef” book -this is how we learned about Jamie Oliver! We bought some of his cookbooks and this recipe became our favourite way to cook meatballs. Note that even if not mentioned in the recipe, I always try to use organic or a least local products.”
2 kg fish (gournard, grouper, bream)
5 large potatoes, cubed
3 large onions, chopped
1 cup olive oil
2 lemons, the juice
Clean, wash and season the fish with salt. Cut them into slices and set them aside. Use a pot to sauté the onions in the olive oil. Add the potatoes; stir and simmer for 10 minutes. Place the fish on top of the potatoes and add 10 cups water. The water should barely top the fish. Cook the shore dinner over high heat for 18-20 minutes, with pot uncovered. When the soup is ready, add the lemon juice, raise and shake the pot a little. Turn off heat and let the pot with the soup rest on the hot element for 10-15 minutes. Then serve immediately after.
Myrsini Lampraki is a famous chef with successful cooking and travel TV shows, such as “Mageiremata ” (Cookings), “Ti mageireuei o geitonas” (What the neighbor cooks?) and “Cinemam”. She is also a food writer, whose books have become best sellers within and out of Greek borders, translated into five languages: English, German, French, Russian, and Dutch. According to Myrsini, the top 10 dishes to try in Greece are: Moussaka, spinach pie, cheese pie, “gemista”, Cretan salad with tomato and rusk, lamb “frikase” with wild greens, pasteli, galoktomboureko and kalitsounakia with honey. She says her secret ingredients are spices and …fantasy!
1 cup fine bulghur
3 spring onions
2 tomatoes chopped
1 bunch parsley Chopped
1/2 bunch fresh mint chopped
1 handful walnuts
3 ts EVO (extra virgin olive oil)
3 tbs pomegranate syrup
1 tbs ground cumin
1 tea spoon chili powder
1 tbs tomato paste
In a bowl put the bulghur with the tomato paste and wet it with warm water (you just have to wet the bulghur, don’t add too much, approximately 3/4 to 1 cup of water). Wait 5 minutes and mix with a fork. Taste the bulghur if it is still hard, add water little by little until bulghur is soft. Add chopped onions, tomatoes, parsley and mint, cumin, chili and crushed walnuts to it. Pour pomegranate syrup and oil+ salt. Mix well and serve it with romaine lettuce and some pomegranate fruits.
Mirey is the HomeExchange.com Representative for Turkey. She lives in Istanbul and still writes as a freelance journalist for newspapers and magazines in Turkey, contributing travel articles and exclusive interviews. She has done 22 Home Exchanges and believes it has changed her life. This past December, she had the opportunity to enjoy the most exotic home exchange destination yet: the coastal town Mui Ne in Vietnam.
(serves 4 people)
500 grs. aubergines
200 grs. flour
200 grs. sugar
500 cl. Pedro Ximénez wine
150 cl. beer
35 gr. yeast
8 grs. chopped parsley
Put the wine and the sugar together in a saucepan and reduce to get a texture similar to caramel. Cut the aubergines in half slices and put them into seasoned milk to prevent them from discoloring. Mix flour with beer, yeast, egg, salt and parsley and mix to combine completely. Wait until it ferments. Dip the aubergines in this mixture and fry them with abundant hot oil. Drain the aubergines on an absorbent paper and put the sauce of the Pedro Ximenez and sesame on.
Baldomero is one of the chefs behind Bodegas Mezquita restaurant and blog. They are specialized in traditional cuisine, in the essence of Andalusian cuisine, and the Cordovan own territory jewels: Iberian ham, feta cheese, olive oil… To them, “sharing is the best thing in life”. Try their recipe at home or at one of their restaurants in Cordoba, Spain.
(For a dozen pancakes)
¾ cup of flour
1 tablespoon yeast
4 tablespoons olive oil
Spinach or other vegetables (excellent with zucchini or leeks to follow seasons)
2/3 cup of milk
Mix all ingredients together with a whisk or mixer, add the vegetables and cheese. Allow to stand for 30 min. Bake in a hot pan with a little olive oil. Turn pancakes when small bubbles appear.
Member since 2008, Catherine is a culinary blogger and a passionate HomeExchanger. For Catherine, Home Exchange “is a real way to find culinary inspiration and discover new recipes.” She likes to try local recipes from the place she is visiting during an exchange. She finds inspiration in dinning at the local restaurants and cafes her exchange partners leave her as recommendations. “We have never been disappointed by following the tips left by our co-exchangers. Much better than a tourist guide with often unverified addresses“.
Now, it’s your turn! What is your secret local recipe? Share it with us in the comments!