%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Choekyi's Tibetan Spinach Momos
My World Kitchen - S3 - E9
Choekyi's momos are a type of dumpling filled with spinach, cheese and mushrooms.
My World Kitchen: Season 3 - 15 Episode s
3x1 - Ameliya's Trinidadian Pepper Roti
September 23, 2019
Ameliya is making roti: dough filled with colourful carrot, cheese, pepper and spinach.
3x2 - Izaac's Lancashire Chorley Cakes
September 24, 2019
Izaac is baking Chorley cakes, a fruity recipe that comes from Lancashire.
3x3 - Aniyah's Brazilian Feijoada
September 25, 2019
Feijoada is a Brazilian stew containing black beans and many other delicious ingredients.
3x4 - Harry's Lithuanian Kugelis
September 26, 2019
Kugelis is a Lithuanian dish that contains bacon, grated potato, eggs and spring onions.
3x5 - Aksara's Sri Lankan Fish Curry
September 27, 2019
Aksara's curry is made using tamarind paste and is served on a banana leaf.
3x6 - Mateo's Chilean Sopaipillas with Pebre
September 30, 2019
Mateo's dish is made with sweet potato, served with a colourful pebre and some dancing!
3x7 - Esmae's Norfolk Fish with Sweet Potato Wedges and Tartar Sauce
October 1, 2019
Esmae is beside the seaside, serving fish with sweet potato wedges and tartar sauce.
3x8 - Jake's Australian Meat Pie
October 2, 2019
Jake is making traditional Australian meat pies filled with lamb mince.
3x9 - Choekyi's Tibetan Spinach Momos
October 3, 2019
Choekyi's momos are a type of dumpling filled with spinach, cheese and mushrooms.
3x10 - Iaia's Guinea-Bissau Kansiye
October 4, 2019
Iaia is cooking a delicious lentil stew from Guinea-Bissau called kansiye.
3x11 - Elsa's Guyanese Fishcakes
October 7, 2019
Elsa is making a traditional Guyanese recipe using salt fish, potatoes and chives.
3x12 - Sonny-Mac's Sussex Banoffi Pie
October 8, 2019
Sonny-Mac is making banoffi pie using banana, biscuits, cream and dates. Yummy!
3x13 - Marian's Bulgarian Gyuveche
October 9, 2019
Marian's gyuveche is made using layers of peppers, tomatoes and feta with an egg on top.
3x14 - Pippa's Zimbabwean Nyama
October 10, 2019
Pippa is making nyama, a chicken stew that uses tasty spring greens.
3x15 - Tilly's Swiss Brunsli Biscuits
October 11, 2019
Tilly is making spiced chocolate biscuits shaped like beautiful snowflakes.