Want to tingle your taste buds with some international comfort food?

Looking for a new winter warmer?

Today’s infographic is just what you need to get you through the winter. Brrr!

Why not have a go at your own with the featured recipes below.





Albondigas (Mexican Meatball Soup)

  • 500g ground pork and beef
  • 1 tbsp smoked paprika
  • 1 tsp salt and pepper
  • ½ cup breadcrumbs
  • 1 egg
  • 1 tbsp olive oil
  • 400g tin tomatoes
  • ½ cup red wine
  • ¼ cup chopped parsley
  • 2 garlic cloves, diced
  • 1½ tbsp smoked paprika



  1. In a bowl, mix pork, beef, egg, breadcrumbs, parsley, paprika, garlic, salt and pepper.
  2. Allow to marinate over night in the fridge.
  3. When ready, mould the mixture into balls that are around 1 inch.
  4. In a pan, heat 1 tbsp olive oil. Cook meatballs until brown and place on a plate.
  5. In a pan, pour in some red wine and simmer for 2 minutes.
  6. Add tomatoes and paprika, and simmer for around 5 minutes.
  7. Add the meatballs and cook for 20 minutes.
  8. Serve with crusty bread and a glass of your favourite red wine.



 Rench Beef Bourguignon Stew

  • 6kg braising steak, cut into large chunks
  • 2 tbsp oil
  • 2 onions roughly chopped
  • 3 tbsp plain flour
  • 3 large or 6 normal carrots cut into large chunks
  • 3 bay leaves
  • 1 tbsp tomato purée
  • 2 bottles cheap red wine
  • small bunch thyme


  1. Cut the steak into large chunks, and place into a large bowl. Sprinkle 3 bay leaves, thyme, 2 bottles red wine, some pepper, and cover. Leave to rest in the fridge overnight.
  2. Pre-heat oven to 200C/180C fan (gas 6).
  3. Strain the marinated meat over a bowl (keep the wine!)
  4. In a large frying pan, heat 1tbsp oil. Brown the meat in batches, and place onto a plate.
  5. When the meat is browned, pour some wine into the empty pan. Bubble to release any remaining caramelised bits.
  6. Heat 1 tbsp oil in a large casserole and fry 6, carrots, and 2 chopped onions. Add 3 tbsp plain flour for 1 min, then 1 tbsp tomato purée.
  7. Add the beef (and juices) and the wine from the frying pan and the rest of the wine and herbs. Season, simmer, stir, then cover.
  8. Place into the oven, bake for 2 hrs until tender. Cool. You can freeze this for up to 3 months!
  9. If you do freeze it, to serve, defrost completely overnight in the fridge, then place on a low heat to warm through.
  10. Heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
  11. Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more.
  12. Serve with parsley.


Jamaican Conch Soup

  • 1 1/2 conch meat (Lambie)
  • 1 Jamaican hot pepper
  • 1 West Indian yam
  • 3 scallions
  • 1 tbsp. salt
  • Fresh thyme
  • Black pepper
  • 1 green banana, cut into pieces
  • 1 chyote


  1. In a pan, boil the conch meat until tender (this should take around2 hours).
  2. Next, pressure cook for 1 hour.
  3. When tender, add the Jamaican pepper, green banana and chyote.
  4. Boil for roughly 15 minutes, and add yam, scallions, salt, thyme and pepper to taste.
  5. Serve and enjoy!


Swiss Fondue

  • 1 clove garlic, halved
  • 290ml/½ pint white wine
  • 225g/8oz gruyère cheese grated
  • 1 tsp lemon juice
  • 225g/8oz emmental cheese grated
  • 1 tbsp kirsch (optional)
  • cubed bread pieces, for dipping
  • 1 tsp cornflour


  1. Rub inside of the pot with garlic.
  2. Add wine and lemon juice to the pot. Heat until boiling. Lower the heat and stir in the cheeses until melted. Continue to stir.
  3. (If using kirsch, blend with the cornflour. Otherwise use water.)
  4. Add to the mixture and cook gently until the mixture is smooth in texture. Be careful not to let it boil.
  5. Using the fondue prongs, dip the bread cubes into the cheese and serve.


German Schweinebraten

  • 1 packet of Maggi fix & frisch Schweinebraten or Maggi German Style Pork Roast seasoning mix
  • 1 jar of your favorite Red Cabbage
  • 1 1/2 cups water
  • 1 package of your favorite Knödel
  • 1 lb boneless pork roast (loin or filet)
  • 1 tbsp Estermann Sonnenblumenöl (Sunflower oil) or Palmin (Coconut Fat for baking & frying)


  1. Preheat oven to 350°F.
  2. In a pot with a lid, brown meat on all sides in hot oil.
  3. Remove and set aside.
  4. Add 1½ cups of water to meat juices and bring to the boil.
  5. Remove from heat and stir in Pork Roast Mix.
  6. Stir continuously while bringing mixture back to a boil. (If the mixture ends up too thick, just add some water.)
  7. Bring meat back to pan and cover.
  8. Roast in pre-heated oven for 60 minutes, turning occasionally.