Tatjana shared a recipe for Serbian corn bread with us - we made two batches, one with cheese, one without - and they are both very, very nice!

Recipe taken from here: http://www.gourmed.com/recipes/all/serbian-corn-bread-proja

Ingredients: 

• 5 cups corn flour
• 3 cups flour
• 3 eggs
• 3 cups oil
• 1 baking powder
• 1 cup yogurt
• 1 glass mineral water
• 1 big slice cheese - crushed
• salt

Procedure: 
Preheat oven to 180°C.

Mix all the ingredients well together using a hand mixer.

Bake in a greased pan (it should be 5 cm high) until golden.

Serve with sour milk.

Mimi posted this yummy recipe from Morocco. She said:

"It's called "Zaalouk" and it's an eggplant-tomato salad. It goes like this: two eggplants, two tomatoes and two garlic cloves, you roast them all in the oven drizzled with olive oil, some salt and pepper for about 20 minutes on a 350F. then once it's out of the oven, put in a sauce pan, add more olive oil, cumin, paprika, salt, coriander (or parsley) and a dash of vinegar. let it cook on slow heat, mush it while it's cooking for about 15 minutes on medium heat, and enjoy hot, warm or cold with a nice toasted bread. It tastes even better if you eat with your hands (clean of course and not all five fingers... there's an art to eating with your hands!). Have fun, we make it at home every week."

Aubergines proved to be the perfect vegetables for a little boy to cut - not too tough, not too slippery.  We made it for a late lunch/afternoon snack, and it was just perfect!

Jeremy shared this fantastic recipe for Blueberry Grunt from Canada - the dumplings make this really filling and a yummy autumn food, especially after collecting blueberries!

Recipe taken from here: http://eastcoastliving.ca/recipes/blueberry-grunt/

Ingredients

• 4 cups (1 litre) blueberries
• 1/2 cup (125 ml) sugar (or more to taste)
• 1/2 cup (125 ml) water

Dumplings: 

• 2 cups (500 ml) flour
• 4 tsp (20ml) baking powder
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) sugar
• 1 Tbsp (15 ml) butter
• 1 Tbsp (15 ml) shortening
• 1/4 cup (60 ml) milk, or more if necessary.

Directions:

1. Mix the blueberries, sugar and water.  Add to a saucepan and bring to a boil, then reduce heat to a simmer.
2. Sift flour, baking powder, salt and sugar into a bowl.
3. Using two knives or a pastry cutter, cut the butter and shortening to the flour mixture. Add milk to flour and mix in until it starts to come together, making a soft biscuit dough. (You may need to add more milk if the mixture is very dry).
4. Place the blueberry mixture into a square pan.
5. Drop spoonfuls of the dough onto the hot blueberries.
6. Cover tightly with tin foil, as the dumplings gently cook. This should take about 15 minutes. Serve hot.

On the Writing to the World Facebook page, Toby and I asked for recipes from around the world. We have done quite a few of them already, so I'm trying to catch up the blog! Here is a recipe shared by Agnes , for Hungarian Chicken Paprikash (Toby said he wants to eat three bowls of it every day!)

• 3 tablespoons vegetable oil  • 1 medium onion, finely chopped
• chicken pieces (breasts with or without bones, legs, or thighs, with bones you can either mix or use one kind that you like the most.) 
• 1 green pepper, seeded and chopped
• 1 large tomato, chopped (some like to peel it before chopping it. Best way to peel tomatoes is to drop them into boiling water for about 15 seconds and peel them after)
• 1 tablespoon sweet or hot Hungarian paprika
• Salt and black pepper
• 3/4 cup water
• 1 cup sour cream
• 2 tablespoons all-purpose flour
Heat vegetable oil in a large skillet with a lid. Add onion and saute over low heat until translucent.
Add 1 tablespoon sweet or hot Hungarian paprika, stir and add ½ cup of water as soon as paprika is evenly stirred in. (if you burn it will give your dish a bitter taste so be careful)
Add chicken, green pepper and tomato, season to taste with salt and pepper. 
Add and stir in more water if needed just enough to cover all the meat. Bring to a boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender (about 20 minutes if using only chicken breasts).
While it is cooking in a small bowl, mix sour cream with flour. (I usually start with the flour and add a bit of milk and mix it – it is a thick paste but makes it free of knots) then add the sour cream.
When the chicken is ready, remove it to a heated platter and keep it warm.
I “mash” the mixture in the skillet at times even use a mixer then add the sour cream mixture to pan and simmer until juices are thickened –stirring it frequently. 
Return chicken to pan to rewarm.
Serve with nokedli, which are similar to German spaetzle or even egg noodles.

You'll see that I have not blogged in a while, this is because - well, suddenly, Toby's project went viral on the Internet, and...things went a little crazy! Lots and lots and lots of people wanted to know how Toby was getting on, and wanted to be his pen pal, and so we started a Facebook page to try and communicate better with the world than this blog could do. If you are on Facebook and you want to join in, please do! https://www.facebook.com/writingtotheworld

It is very important to us as parents to keep Toby's project "real" - he is not a celebrity, and, above all, he is a five-year-old boy. A five-year-old boy who happens to like writing letters. We got to a point where we were seven countries away from Toby achieving his goal of writing to all UN countries - that's 186 countries (and roughly 230 letters) into the challenge - and, honestly, we thought we would just do "our thing", find the last seven, and then carry on "doubling up" for as long as Toby wants to write. With the story going viral, we now have thousands (yes, thousands!) of double-up offers, and a lovely, supportive community on Facebook who is helping us explore the world. Before the story went all over the internet, we had already begun "planting" our way around the world. Now, thanks to the lovely online community, we are also cooking and crafting our way around the world, and lots of people are joining in, just the way it should be! Toby gets quoted in the media as saying that he "wants to make the world a better place", and that is indeed what he said in a phone interview. But, actually, depending on when you talk to him, he'll give a number of reasons for his project, and when you put them all together, they are as follows: He wants to learn more about the world, show other kids how amazing the world is, help people understand each other better, and - because of all that - make the world a better place.

We have been astonished and humbled by the interest Toby's project has generated, and we are truly grateful that the publicity has made Toby's project known to so many people around the world that, suddenly, Toby can "double-up" on people in countries and professions that he is interested in. He will not be able to write to everybody who has volunteered, because he is a five-year-old boy, and not a machine. He might decide tomorrow that he has had enough, and we will abide by his wishes. Or he might carry on writing until he is an old man, and that's cool, too. In all likelihood, the future will lie somewhere in-between, and we (as parents) are particularly grateful that the lovely community that has built around Toby's project understands and respects this. Already, we have had experiences that we never would have had without the project, whether it was doing a radio interview, writing to the man who discovered the Titanic, meeting a pair of shark-film-makers, or building an Inukshuk. What is an Inukshuk, I hear you ask? Well, we were told that they are like Scottish cairns, man-shaped stone "sculptures" built by the Inuit to reassure travellers that they are on the right path. We never knew where our path - Toby's project - would lead us, but as long as we feel that it is the right path, we will continue to travel on it, and we are grateful to those who have decided to spare some time to be a part of the journey.

I will try and blog more frequently, if only to share all the amazing recipes from around the world we have been making!