Pixel art food!

Reblogs are very appreciated!

Belolučene paprike is a healthy Serbian salad made with a combination of roasted bell peppers, garlic, vinegar, salt, oil, and parsley. The ingredients are simply mixed together, and the combination is well-chilled before consumption. In summer, the salad is prepared with freshly roasted bell peppers, and in winter, it is usually prepared with preserved and canned bell peppers. Belolučene paprike can sometimes be enriched with roasted aubergines. The salad is served as an appetizer or a side dish. It can also be consumed as a main dish when served with white cheese and a few slices of bread that are typically dipped in the salad juices. src.: https://www.tasteatlas.com/belolucene-paprike

Licitars are colorfully decorated biscuits made of sweet honey dough that are part of Croatia and Slovenia's cultural heritage. They are a traditional symbol of the Croatian capital Zagreb. They are used as an ornamental gift, often given at celebrations of love such as weddings and St, Valentine's Day. At Christmas time, the city of Zagreb and the Christmas tree in the main square in particular are festooned with thousands of licitar hearts. The tradition of making and giving Licitars stretching as far back as the 16th century. Licitar makers, known as Medičari, were highly regarded in society, and their Licitars very much sought after (licitars were more sentimental than giving a bouquet of roses). Even today the tradition is kept alive by a select few who covet the art in family secrecy, and their methods of production have scarcely changed. One Licitar still takes over a month to make. cr: . "Croatian gingerbread is UNESCO cultural treasure". The Times Herald, Licitar; toplo srce hrvatskoga puka, Wikipedia photo ref.: ivansmuk

Bushwacker is a unique blended cocktail that tastes similar to a chocolate milkshake or a chocolate-coconut smoothie. It is prepared with a combination of dark rum, Kahlua coffee liqueur, crème de cacao, coconut cream, milk, and ice. In order to prepare it, all ingredients should be blended, then strained into a hurricane glass. Before serving, Bushwacker is often garnished with whipped cream, nutmeg, and a cherry on top. There are many recipes for this drink, so it can also include other liquors such as vodka and amaretto. It was created at the Ship’s Store (Sapphire Pub) in Sapphire Village, St Thomas, in 1975 by the restaurant manager named Tom Brokamp and a bartender named Angie Conigliaro, who named it after a customer’s dog. src.: https://www.tasteatlas.com/bushwacker

Cinq centimes or five-cent cookies is a classic street food item that is sold in almost every food market in Senegal, especially in Dakar. To make cinq centimes, round butter cookies (or simple sugar cookies) are topped with a layer of peanut butter, then topped again with coarsely chopped or crushed peanuts. src.: https://www.tasteatlas.com/cinq-centimes

Nidi di rondine - This pasta casserole is prepared by topping fresh lasagna sheets with béchamel sauce, Italian cheeses, slices of prosciutto, basil, and even more cheese on top. The pasta is then rolled and cut into small cylinders which are assembled next to each other in a baking dish coated with marinara sauce. The dish is baked until the top of the rolls becomes golden and crisp. The name of the dish translates to swallow's nest, referring to its visual appearance once baked. src.: https://www.tasteatlas.com/nidi-di-rondine

cr: Wikipedia photo ref.: http://www.caietulcuretete.com/2010/06/socata.html

Fa'ausi is a traditional Samoan dessert consisting of a creamy caramel concoction that is prepared with coconut milk. Typically, the sugar gets caramelized over hot stones and rocks, and the combination is then poured over baked taro root cubes or a hard coconut or pumpkin bread known as fa'apapa. The dish should be left for an hour or longer in order for the caramel sauce to soak into the fa'apapa, and it is then enjoyed as a sweet snack. src.: https://www.tasteatlas.com/faausi

Often cited as the national dish of Saint Vincent and the Grenadines, this filling combination of roasted breadfruit and fried jackfish is usually enjoyed as a filling lunch option. Traditionally, the whole breadfruit is roasted over an open fire until it is slightly charred from the outside, while its center remains soft and tender. The fish is usually marinated in lemon juice before it is dusted in flour and fried until crispy. The dish is typically accompanied by a sauce that incorporates onions, tomatoes, garlic, thyme, or other vegetables and herbs. src.: https://www.tasteatlas.com/roasted-breadfruit-and-fried-jackfish photo ref.: iamsimplytia

src.: https://www.tasteatlas.com/mango-in-sauce

Samalamig, also known as palamig, refers to various traditional Filipino sweet chilled beverages that usually include jelly-like ingredients. They can come in various flavors. They are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers. Buko pandan refers to a very common flavor combination of coconut and pandan leaves in Filipino cuisine. When used alone, buko pandan typically refers to a type of dessert made with strips of coconut, pandan leaves, and various jellies in coconut milk. The drink version is the same, but is less thick and has more liquid. Like the dessert, the drink is characteristically light green in color from the pandan leaves, and the jellies used are usually dyed green. src.: ”Sago at Gulaman Pandan Samalamig (Pearl and Jelly Pandan Coolers)". Pinoy Kusinero, "Buko Pandan Drink". Kawaling Pinoy photo ref.: flouredframe.com

Cremeschnitte, raffaello, and crêpes if i'm not forgetting something else important

Believed to have been invented by the poet’s wife, this flavor-packed national treat is usually enjoyed throughout January leading up to Runeberg’s birthday, celebrated on the 5th of February. src.: https://www.tasteatlas.com/runebergintorttu

Brochettes is the national dish of Rwanda, consisting of meat or fish on a skewer. The meat used for brochettes is typically goat, beef, chicken, or pork. The skewers are sometimes enriched with the addition of vegetables, and they are roasted over hot coals. Typical side dishes include roasted potatoes, deep-fried bananas, or fresh salads. In Rwanda, brochettes can be found pretty much everywhere – from small bars to hotel restaurants. src.: https://www.tasteatlas.com/brochettes

Boza is an ancient fermented drink that is usually made from wheat, millet, barley, oats, or bulgur. The drink is believed to have originated in Turkey, more than 8000 years ago, but its varieties are found throughout Central Asia and the Balkans. Since it originally had a low alcohol content, boza was prohibited in the 17th century when Sultan Mehmed IV banned all alcoholic drinks. The modern version appeared in a non-alcoholic form sometime in the 19th century. In the past, boza was sold by street vendors, but this wintertime classic in now found in various establishments, including supermarkets. This thick, comforting drink is typically served chilled, dusted with cinnamon and topped with crunchy roasted chickpeas. src.: https://www.tasteatlas.com/boza