Welcome to the Recipes page of Passport Photo Editor! Just as passport photos capture unique moments and identities, these recipes bring a taste of different cultures to your kitchen. Explore these dishes that reflect the rich culinary traditions from around the world, inspired by the diverse backgrounds of the people we encounter through our travels.
Italian Passport Pizza
Ingredients
- 1 pizza dough ball
- 1/2 cup marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Place the dough on a pizza stone or baking sheet.
- Spread marinara sauce evenly over the dough.
- Sprinkle shredded mozzarella cheese on top of the sauce.
- Add cherry tomatoes and season with salt and pepper.
- Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven and garnish with fresh basil leaves and a drizzle of olive oil.
- Slice and enjoy your Italian-inspired pizza!
Japanese Sushi Rolls
Ingredients
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Nori (seaweed) sheets
- 1 cucumber, julienned
- 1 avocado, sliced
- 200g fresh tuna or salmon, thinly sliced
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir into the cooked rice and let cool to room temperature.
- Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange cucumber, avocado, and fish slices horizontally across the middle of the rice.
- Using the bamboo mat, roll the sushi tightly into a cylinder. Moisten the border with water to seal the roll.
- Slice the roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.
Mexican Passport Tacos
Ingredients
- 12 small corn tortillas
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add diced chicken and cook until no longer pink.
- Stir in bell pepper, cumin, paprika, chili powder, salt, and pepper. Cook for another 5-7 minutes.
- Warm tortillas in a dry skillet or microwave.
- Assemble the tacos by filling each tortilla with chicken mixture, lettuce, tomatoes, cheese, and cilantro.
- Serve with lime wedges on the side.
Do you have a favorite recipe that reflects your cultural heritage or travels? We'd love to hear from you! Share your recipe with us and contribute to our global culinary journey.