flags of the world mini books “b” countries -...
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Flags of the Flags of the World Mini BooksWorld Mini Books
““B” CountriesB” CountriesSa
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Created and designed by Debbie Martin
Flags of the World Mini Books "B" CountriesThe Whole Word Publishing
“The Word, the whole Word and nothing but the Word."Copyright © February 2010
by Debbie Martin 3627 D St.
Bremerton, Wa 98312All rights reserved.
Permission is hereby granted to the individual purchaser to reproduce his book in whole or in part for non commercial individual or
classroom use only. Permission is not granted for school wide system wide reproduction of materials.
Clipart public domain.
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Bahrain
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Animals of Bahrain
Dugong
Black Finless Porpoise
Goitered Gazelle
Asiatic Jackal
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Traditional Bahraini Muhammar
Sweet Rice Dish Ingredients:
• 2 cups Basmati rice washed • 1/4 teaspoon saffron
• 2 tablespoons rose water **• 3 cardamom pods, cracked ***
1/4 cup ghee or butter **** • 1/2 cup honey• 1 1/2 tsp. salt
Directions:1. Soak together saffron, cardamom and rosewater; leave aside to steep.
**(To make rose water: Collect the petals from 3-4 full rose heads that have not been treated with pesticides. Place in a saucepan with 1 pint of water. Heat gently until the petals are transparent, do not boil. Cool mixture, strain, pressing liquid
out of petals.)*** (Ground cardamom can be substituted.)
2. Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
3. Stir honey through the hot rice.
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4. Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
****(Ghee is clarified butter that has been simmered until all of the moisture has been removed and the butter takes on a browned, nutty flavor.)
5. Cover the rim of pan with a cloth or paper towels and place lid on tightly.
6. Cook over very low heat about 20-25 minutes. Transfer to serving platter.
7. Top with melted butter.
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Bangladesh
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Animals ofBangladesh
Bengal Tiger
Muntjac
Hoolock Gibbon
Indian Elephant
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Mango Lassi Ingredients:
• 1 cup yogurt • 1 cup mango pulp
• 3 cup milk • 3 cup water • 1 cup sugar
Directions:That's it, mix them together and put the mix in the
fridge and serve chilled.
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Barbados
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Animals ofBarbados
LeatherbackTurtle
Green Monkey
HawksbillTurtle
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•
• Coconut• Sugar Cakes
Coconut sugar cakes are known to nearly every school child in Caribbean.
Ingredients:• 2 cups sugar
• About ½ cup water • 2 cups grated coconut
• 2 drops almond flavoring
Directions:
Boil sugar and water until sugar is dissolved. Add coconut and flavoring and cook over medium heat stirring all the time until mixture begins to look “grainy”. Remove from heat and beat for a few minutes. Then drop small quantities into
small mounds on a greased baking sheet. Allow to cool and harden.
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Belarus
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Animals ofBelarus
Arctic Hare
European Mink
EurasianBeaver
Forest Dormouse
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Belarusian Sweet Apple Pie made with Sour
Apples RecipeTo make this pie you need a vital ingredient: apples of "antonovka" variety
which grow in about any Belarusian orchard. It is impossible to find it outside former Soviet Union but Granny Smith will do just fine.
Ingredients (4 servings):• 5 Apples;• 3 Eggs;
• Sugar 1 cup;• Flour 1 cup;
• Sunflower Oil 1 tbl. spoon;
Directions:
Core and slice the apples. Try to do the size of the slices even about one inch long. Break eggs into a mixing bowl. Beat eggs with sugar using hand
held electric mixer. Gradually add flour to the mixture and continue whipping. Pour 1 tbl. spoon of sunflower oil onto baking tray. Put apples on
baking tray and spread evenly. Pour mixture onto the apples (don't mix) and let it stay for several minutes so dough penetrates down the bottom of the
tray. Put tray into the oven and cook 1 hour on medium heat.
Serve and enjoy with a cup of tea.
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Belgium
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Animals ofBelgium
Black bellied Hamster
BelgianMalinois
MuteSwan
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Belgium Waffles
Ingredients
• 1 1/2 cups water • 2 1/4 teaspoons active dry yeast (one packet)
• 3 cups sifted flour • 1/4 teaspoon salt
• 3 large eggs, separated (for 3 yolks and 1 egg white) • 1/3 cup sugar
• 8 tablespoons unsalted butter, melted and cooled • 2 teaspoons vegetable oil • 2 teaspoons vanilla extract
• 1 1/2 cups whole milk
Directions
Heat half of the water to lukewarm, 105°-110°F. Dissolve the yeast in the water with a pinch
of sugar; let stand for 5-10 minutes, until the mixture begins to foam.
Put the flour and salt into the large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites,
and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter,
oil, and vanilla;
stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until
the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently
into the Belgian waffle batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the
waffle maker until it indicates the waffle is done.
Remove waffle and repeat until all batter is used. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream,
fruit, jam, powdered sugar, or a warm fruit syrup.
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Belize
Sample file
Animals of Belize
Keel Billed Toucan
Scarlet Macaw
Tapir Green Iguana
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Banana Fritters
• Ingredients:
• 3 ripe bananas • 1 egg
• 1 tsp of vanilla extract • 1/2 tsp of ground cinnamon
• 1/2 Cup of Sugar • 2 Cup of flour
• 1 tbsp of baking powder • 3 Cups of vegetable oil
• Confectioner sugar
Directions:
Peel and mash bananas.
1. Beat egg, add sugar, vanilla extract and ground cinnamon. 2. Blend the egg mixture with the mash bananas. Sift flour and baking powder and
add a little bit at a time to banana mixture, mix well. 3. Drop spoonfuls of the mixture into a oiled frying pan (deep fry).
4. Sprinkle with confectioner sugar and serve.
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Benin
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Animals ofBenin
African Wild Dog
African Elephant
Lion
African Fish Eagle
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Grilled FishFish, along with chicken, is the most commonly eaten meat in the south of
Benin. The original recipe called for gray sea-breams, a fish from the porgy family.This is not readily available for most but the fish can be substituted
with red snapper, though it's not supposed to be as sweet. You can also substitute with ocean perch or rock fish.
Ingredients: • 4 fish
• 1 onion, finely chopped. • 1 tbsp. ground pepper
• 1 tbsp. salt • peanut oil • 2 lemons
Instructions:
Wash and pat dry the fish. With a knife make several lateral incisions on the fish. Mix the chopped onions with with the salt and pepper and put the mixture into each incision. Brush the fish with the oil and grill until done,
turning once (if grilling isn't possible this can also be done under the broiler in your oven) . Serve with half a lemon.
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Bermuda
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Animals of Bermuda
Bermuda Petrel
Green Turtle
Bermuda BlueAngelfishSa
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Bermuda Fish Chowder
Ingredients:
• 2 tablespoons vegetable oil
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups clam juice
• 2 potatoes, peeled and cubed
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 tablespoons Worcestershire sauce
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 pound red snapper fillets, cut into 1 inch pieces
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Directions
1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
2. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and
ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
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Bhutan
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Animals ofBhutan
Red Panda
Snow Leopard
Indian Rhinoceros
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Bhutanese Red Rice
Ingredients:1 cup red rice
2 tablespoons butter1/2 bunch green onions chopped finely
1/2 cup petite diced carrots1/2 cup finely chopped shitake mushrooms
1/2 teaspoons thyme3 bay leaves
2 cups vegetable stock
Directions:
• Wash rice with cold water and let it sit in warm water for an hour before you cook.
• Heat butter in a pot then stir in onions and cook 5 minutes.
• Add carrots, mushrooms and rice then stir for 5 minutes.• Add vegetable stock, thyme and bay leaves.
• Bring to a boil then put it in an oven dish, cover and cook at 450 for 30 minutes.
• Let it sit for at least ten minutes before serving.
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Bolivia
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Animals ofBolivia
Blue Morpho Butterfly
Capybara
Vicuna
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CocadasCoconut Candies( )
Ingredients:
2 2/3 cups shredded coconut3/4 cup condensed milk
1 egg1/4 teaspoon almond essence
Preparation:
1. In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
2. Let rest for two or three minutes. 3. Spread butter on a baking sheet.
4. Using two teaspoons, put small amounts of the mixture in the baking sheet. 5. Bake at medium temperature (325 Fahrenheit degrees) for twenty-five minutes
or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies.
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Bosnia &Herzegovina
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Animals of Bosnia Herzegovina&
Bosnian PonyBosnian Coarse Haired Hound
Tornjak
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AjvarA roasted eggplant-sweet-pepper mixture.
Ajvar is served as a relish, vegetable or spread on country-style white bread. Its smoky flavor is a great match for grilled or roasted meats, and lamb.
2 large eggplants, about 3 pounds
• 6 large red bell peppers• Salt and black pepper
• 1 garlic clove, finely chopped• Juice of 1 lemon
• 1/2 cup good-quality olive oil• 1 tablespoon finely chopped parsley (optional)
Directions:
Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes. Place roasted vegetables in a heatproof bowl. Cover with
plastic wrap and let them steam for 10 minutes. Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.Transfer to a
glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
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Botswana
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Animals of Botswana
BaboonHyena
Hippopotamus
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SeswaaSeswaa is a simple dish of beef slowly simmered, then pounded
with salt and served over corn mush. The key to making this dish taste good is the browning of the meat after you boil it. Make
sure you cook it for long enough to achieve a general caramelized effect, and keep stirring so it doesn't overcook.
Ingredients
• 3 lbs. bone-in beef chuck • salt to taste • 1 tbsp. oil
• 1 small yellow onion, chopped • 1 small clove garlic, chopped
Instructions
Cut the beef chuck into large pieces, put in a pot and, cover with water and put
on the stove. Cook covered in high heat until it starts bowling, then bring down heat and simmer uncovered until the meat is tender, about 2 hours.
Drain the meat, let cool, and then shred. Mix with salt and return to the pot.
Heat the oil in a small frying pan, add the onions and garlic, and fry on medium heat for about 3 minutes.
Add the onion mixture to the meat, mix well, and cook over low heat until the beef is hot and caramelizes, stirring occasionally.
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Brazil
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Animals ofBrazil
Spider Monkey
Pygmy Marmoset
SpectacledBear
TocoToucan
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Brigadeiro or NegrinhoChocolate Fudge Candy
INGREDIENTS:
1 can (14 oz) sweetened condensed milk1 tablespoon butter
3 tablespoon cocoa powderPREPARE:
Cook over medium-low heat, stir vigorously the sweetened condensed milk, butter and cocoa powder.
Cook the mixture until it thickens enough to show the pan bottom during stirring.Pour the mixture in a greased dish and let it cool to room temperature. Take small
amounts of the mixture with a teaspoon and make 1 ½ inch balls.Roll the balls over chocolate jimmies to decorate.
Hint: Grease your hands with margarine to make the balls easily.If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold
water. If you cooked enough, this sample should hold the shape after cooling down in the water.
The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape.
In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with
the right consistency.SERVE:
Place the balls in candy cups to serve.
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British Virgin Islands
Sample file
Animals ofThe British Virgin Islands
Hermit Crab
Green Anole Lizard
Wild Donkey
Pelican
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Baked Crab
INGREDIENTS:
• 1 lb of cooked crabmeat • 2 eggs
• 4 tbs. melted butter • Bread crumbs
• Salt, black, and hot pepper to taste • Oil
DIRECTIONS:
1. Mix crab, butter, eggs and spices 2. Make small flat cakes and roll in crumb
3. Fry both sides of the cake in oil until golden brown.Sam
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Brunei
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Animals ofBrunei
Bornean Orangutan
Flat Headed
Cat
Bay Cat
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Mangoes With Sticky Coconut Rice
Ingredients:• 1 cup Coconut cream (not coconut milk)
• 4 tablespoons Sugar • 1 teaspoon Salt • 4 Ripe mangoes
• 3 cups Sticky coconut rice
Directions:Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a
few minutes, stirring occasionally.
Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.
COCONUT RICE (Khao Man): Sticky coconut rice is delicious with mangoes.
2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well Bring to the boil over
medium heat. Reduce the heat and cover.
Simmer for 10 minutes.
When all the liquid has been absorbed,cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra
flavour to this dish.
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Bulgaria
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Animals ofBulgaria
Brown Bear
Peregrine Falcon
Western Capercaillie
Gray Wolf
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Bulgarian Mushroom Soup
What you need:
• 1 pound fresh mushrooms• 2 cubes of mushroom base and one cup of noodles or a cube and one package of
ramen-type mushroom noodle soup• 2 tablespoons butter• 2 tablespoons flour
• 2-3 cups milk• 2-3 cups hot water
• the juice of one-half to one lemon, to taste• 2-3 spoonfuls of chopped parsley
How to make it:
In a pot fry the flour in the melted butter till slightly golden (about 3 min). Add the water and stir till smooth. Add the milk, the mushrooms (sliced if too big), and the
cube(s) of soup base. Boil for less than 10 min or till the mushrooms are cooked but not soft, add the noodles and boil till cooked. Take the pot off the burner, add the lemon
juice, the parsley and more milk if you like the soup to be less thick. !
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Burkina Faso
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Animals ofBurkina Faso
Chimpanzee
Dorcas Gazelle
Crocodiles
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Spiced Lamb Balls
Ingredients:
1 Large Onion -- Chopped
1/2 Teaspoon Cinnamon • 1 Teaspoon Ginger
• 1 Teaspoon Garlic Powder • 1 Teaspoon Crushed Red Pepper
• 1 Teaspoon Coriander • 1 Teaspoon Salt
• 3 Tablespoons Olive Oil • 2 Pounds Ground Lamb
• 3 Large Eggs • 1/4 Cup Bread Crumbs
• Rice • Peri Peri Sauce ****
Directions:
Saute onion, cinnamon, ginger, garlic powder, red pepper, coriander and salt in oil until the onion is soft. Cool and combine with ground lamb. Add eggs and crumbs. Mix well.
Form into small meatballs. Chill for 1 hour. Bake or saute until browned. Serve over rice, drizzled with peri peri sauce.
****This is the hot East African sauce made from dried and soaked piri-piri chillies that is a staple condiment used to accompany many East African soups and stews. You may
substitute your own hot sauce or decide to omit this from the recipe all together.****
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Burundi
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Animals ofBurundi
Trumpeter Hornbill
African Lemon Dove
Blue Duiker
Burchell s 'Zebra
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Anise Bread
Ingredients:2 teaspoons dry yeast 1½ tablespoons Sugar
about ¾ cup warm water (or more) 3 1/3 cups flour
1½ teaspoons salt 1 egg
2 tablespoons Peanut or sunflower oil, plus more to grease the dough 2 tablespoons anise seed 1 egg yolk to glaze bread
Directions:
Dissolve the yeast and ½ teaspoon of the Sugar in ½ cup of warm water. Add about a cup of the flour and stir vigorously until smooth. Leave this sponge-batter for 30 minutes until doubled in bulk. Put the
remaining flour in a large bowl, add the rest of the ingredients except the one egg yolk, and mix will. Add the risen sponge. Work it with your hands and add enough warm water to make soft dough that holds
together as a ball. Knead for 10 minutes until very soft and elastic. Pour ½ tablespoon of oil in the bowl
and roll the dough around to grease it all over. Cover the bowl with plastic wrap and leave in a warm place for 1½ hours or until doubled in bulk. Punch down the dough, divide into 6 balls, and place at a distance form each other on a baking sheet, on parchment paper. Leave covered with a cloth for 30 minutes to
allow the dough to rise again. Brush the tops with egg yolk mixed with 1 teaspoon of water and bake in a preheated 400°F oven for 30 - 40 minutes until browned on top. Tap the bottom of a roll. If it sounds
hollow, it's done. Cool on rack.
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