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Frankfurter Green Sauce Ingredients 2 large hard-cookedEgg Yolks 1 tbspOil 2 tspfreshly squeezed lemon juice 2/3 cupquark 2/3 cupGreek Yogurt 2/3 cupsour cream 12 ouncesFresh herbssuch as parsley, cress, chives, borage, salad burnet, sorrel, or chervil to tasteSalt & pepperIntroduction A very popular sauce is Frankfurter green sauce, ideal for pouring over potatoes. The main ingredients are green herbs of various sorts without the stems, sour cream, and lemon balm, seasoned with salt, pepper, and mustard. It is generally served with mashed or boiled potatoes or wheat bread. directions In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice. Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice. Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk. Serve cold over hot, boiled potatoes and hard-cooked eggs.
Braised Beef Rheinland-Style/Rheinischer Sauerbraten Ingredients 5 poundsbeef roast 2 tbspclarified butter Marinade: 1/3 small headcelery root 4 mediumCarrots 2large onions 1 tbspgarlic paste 4cloves 5Bay Leaves 7Allspice Berries 10juniper berries 1 tspSalt 1 tspcoarse ground black peppercorns 1 tspSugar 4 cupsred wine 2 cupsred wine vinegar Gravy: 2 tbspButter 2 tbspFlour 2 cupsBeef Broth 4 tbsphoney 100 gbrown bread or pumpernickel 4 tbspraisinsIntroduction A German Sauerbraten is roast beef marinated in a sour, vinegar base that tenderizes the meat and gives it flavor. The preparation of braised beef Rheinland style starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots.Traditional German Sauerbraten is served with German Cabbage and mashed potatoes, using the delicious sauce as a gravy for the meat and potatoes. There are different versions of this dish, Rheinland style and Baden style. Accompaniments are usually potatoes or dumplings, salad or red cabbage. directions Put the red wine in a small pot, add the vinegar, spices, and the cut vegetables. Bring to a boil and set aside to cool. Rinse the meat under cold water, tap dry, and place in a large bowl or container. Pour the cooled-down marinade over the meat, cover, and place in the fridge for at least 4 to 7 days. After marinating, remove the meat from the container. Strain the vegetables but make sure to keep the liquid and set both aside. Melt clarified butter or lard in a large pan. Pat the meat dry, then place it in the pot and brown the meat on all sides on a medium-high heat. Then remove it from the pot and set aside. Add the vegetables to the pot and fry on high for a couple of minutes. Add the marinade liquid and season with salt and pepper. Crumble the pumpernickel bread into the pot. Add the broth and honey, and mix everything together well, and then place the meat back into the pot. Cover with a lid, bring to a light simmer, and cook until meat is soft. In the meantime, cover the raisins with hot water. Strain the vegetables, keeping the liquid. With a spoon, mash about half of the vegetables through the colander holes. Melt the butter in the pot and the add flour and cook till it browns. Deglaze with the marinade liquid and bring to a light simmer. Strain the raisins and add them to the pot. Slice the meat thinly and place
Vol-au-vent Ingredients 1 whole (3 lbs)chicken 8 mediumwhite Parisian mushrooms 1small onion finely chopped 5cloves of garlic 1 mediumcarrot 2celery stalks 1sprig rosemary 3Bay Leaves 4cloves 10.5 ozground vealor ground pork 2 ozunsalted butter 2 ozFlour 1 dlCream Salt & pepper 7puff pastry hollow round casesIntroduction A little chicken, some small meatballs, or mushrooms and a creamy sauce packed inside a beautifully light puff pastry—that is a vol-au-vent. This is another must-have dish when in Belgium. The French have it too, and, just like in Belgium, it is called ‘a bite for the queen’. You can’t have vol-au-vent without the pastry, and it is the taste of the pastry that tells you how good a restaurant really is. Most of the time, it is accompanied by fries and, preferably, a good beer. directions Put the rosemary, garlic, bay leaves, cloves, chopped celery, carrot, and onion into a saucepan. Season generously with pepper and salt. Cut up the chicken and add it to the pan. Then fill the pan with water (about 7 cups) until the chicken is fully submerged. Bring the water to a boil over a high heat, and let it boil for 10 minutes. Then, turn the heat down and gently cook the chicken for about 30 minutes. After that, take the chicken off the heat and let it cool down for another 45 minutes. In the meantime, chop the mushrooms into bite-size pieces. Put the pork and veal mince into a bowl and season with pepper and salt. Knead the mince well and make tiny balls of ½ oz each. You should end up with about 20 of them. Cover the meatballs with cling film and store them in the fridge until later. Then remove the cooled cooked chicken from the hot stock (reserve the stock). Pick the cooked meat from the bones, and shred the larger bits up roughly. Strain the chicken stock through a fine sieve or colander over a large pan. Then bring the stock to a gentle boil again. Once warm, add the meatballs and mushrooms. Poach them for about 5 minutes. Then remove the meatballs and mushrooms using a slotted spoon and add them to the shredded chicken. Melt the butter, add the flour, and cook, stirring continuously. Add a ladle of stock and stir well till it thickens. Add about 3 to 4 cups of stock, keep stirring till the sauce thickens. Add the cream, bring to a boil, then remove from the heat. Add the chicken, meatballs, and mushrooms. Ladle the vol-au-vent into the puff pastry cases and sprinkle with some chopped flat parsley or watercress.
Pan con Lechon (Roast Pork Sandwich) Ingredients For the Sandwich: 2 loaves Cuban bread(or French bread), cut in half 4 tablespoons Butter 1 pound cooked roast porkchopped 1Onionthinly sliced 4 tablespoons mojo sauce For Mojo: 1 cupmojo 1 headgarlic cloves 1 teaspoonSalt 12Black Peppercorns oregano For Lechon: 1-poundfresh hamor pork shoulder roast 3-4 cloves garlic 1/2 teaspoonsSalt 1/2 teaspoonsBlack Peppercorns 1/2 cups sour orange juiceIf you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime 1/2 cupOnionminced 1/3 teaspoonoregano 1/2 cups Olive OilIntroduction Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Yield: 4 sandwiches Tender shredded pork roast in a great tasting sandwich! directions 1 coup sour orange juice (If you can’t get sour orange juice in your area, use two parts orange to one part lemon and one part lime) Mash all the ingredients together into a paste. Scoop the paste out into a separate bowl. Continue this process until all of the garlic is mashed. Stir in sour orange juice.Let sit at room temperature for 30 minutes or longer. Use immediately to season the sanwich or refrigerate for later use. Mash the garlic, salt, and peppercorns together with a mortar and pestle. Add dried oregano, onion, and the sour orange to make a mash — mix thoroughly. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the saucepan from the heat source. Carefully add the mash to the hot oil and whisk gently. Let cool. Pierce the pork as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for 2-3 hours or preferably overnight. To roast in the oven, preheat oven to 450 degrees F. Place the fresh ham or pork shoulder, fattest side up, in an open roasting pan. Place pan in oven and reduce temperature to 225 degrees F. Spoon extra marinade over the roast occasionally as it cooks. Using a meat thermometer,
Arroz con Huevo Frito (Rice and Fried Egg) Ingredients 200 gramsrice Homemade fried tomato 1bananas 2Eggs Salt 1Garlic LaurelIntroduction Rice with fried eggs is a staple food in Cuban homes. so we are going to discover the authentic original recipe for this traditional dish, whose origin is not very clear whether it is Spanish or whether it comes from a Caribbean country. The truth is that it is very popular in our cuisine and it is very common to find it in bars and restaurants. directions To make a Cuban rice, we are going to start by preparing a tomato sauce with a lot of flavor with four ripe tomatoes, half an onion, two cloves of garlic, olive oil, salt and pepper. We are going to crush the tomato, onion and garlic and we are going to cook it over medium heat for half an hour, until we get a consistent sauce. If the end result is a bit acidic, you can rectify it by adding sugar. To get a loose rice, we put water to boil in a saucepan with some onion hulls and a clove of garlic. When it starts to boil, add the rice and stir it constantly with a wooden spoon to prevent it from sticking for about 15-16 minutes. Once it is al dente, we strain it and run it through cold water. We already have the tomato sauce and the rice ready. Now we have to prepare the fried plantain. We will use a ripe banana, which we will first cut in half and then each part in half lengthwise. We will fry it in abundant oil until it is golden. We will remove it to a kitchen paper to remove excess oil. And, we have the last item on the plate: the fried eggs. We will do it almost grilled, with very little oil. If possible, we can opt for a pan with a lid and cook it for a couple of minutes. We already have all the ingredients ready. Before serving it, we will have to heat the rice a little since we have passed it through cold water to stop cooking. We can use a mold or a small bowl to shape the rice, or use it as a cradle to accommodate the rest of the ingredients. We will cover the rice with the homemade tomato sauce that we have prepared and we will accompany it with the egg and the fried banana.
Cedro Asado (Roast Pork) Ingredients 1.5 kgpork loin 3garlic cloves 2 tbsp oregano 1 tspTarragon 1 tspmarjoram 2 tbspParsley 1 orangeorange zest 100 mlorange juice 100 mlLemon Juice 150 mlextra virgin olive oil Salt and freshly ground black pepperto taste Introduction I love discovering in the kitchen those dishes that, with four things, are transformed into authentic culinary delights. This is the case with today’s meat recipe, roast pork, roast pork (Lechon Asado). Roast Pork is a typical Cuban dish, which although it requires a lot of time, I assure you that it is worth it, the result is an exquisite pork that your family and friends will taste. In the purest style of the classic roast beef, we prepare a pork roast with loin meat that will be perfect to take both hot and cold. The meat is juicy and full of flavor thanks to the sauce in which we cook and marinate it. Part of the secret of the success of this dish is precisely the marinating of the meat that we leave from one day to the next until it is impregnated with flavor. I can’t forget to mention that the better the meat, the better the result. If we get a quality pork tenderloin, we will have a show roast pork. One of the way in which I enjoy this meat the most is in sandwiches. I assure you that a good meat sandwich, a Cuban prepared with this roast meat at home, will be a real marvel. directions In a bowl we prepare the marinade. We include orange and lemon juices, olive oil, salt and ground black pepper, marjoram, tarragon, parsley and oregano. We mix well and reserve. We place the pork tenderloin in a container and cover it with the liquid. We will give it some cross sections and let it macerate for 12 hours. We can do this preparation at night to have it ready the next day. Place the pork loin with the fat side up, in a suitable ovenproof dish and cover it with half of the mojo marinade, reserving the rest. We place the whole garlic in the source and, with the oven previously hot to 220º C, we bake with heat from above and below, without a fan, for 30 minutes. After this time we cover the meat with the rest of the mojo marinade that we have reserved and put it back in the oven. We lower the temperature to 190º C and let it cook for 30-35 more minutes. The piece that we have baked is 1 kilo and a half, which would be a total of 60 minutes of baking. If the piece is larger, estimate 35-40 minutes per kilo.Be careful because each oven is different and
Yuca con Mojo (Yucca con Mojo Salsa) Ingredients 4-5yuccas Water Saltto taste To prepare the mojo criollo: 1sour orange 4-6cloves of garlic 1/2 to 3/4 cupVegetable Oilor lard 1small onionIntroduction Yucca with mojo is a delicious dish of traditional Cuban food and its origin is not so clear. However history says that it was popularized by African slaves who were brought by the Spanish to Cuba. The famous yucca has been a tuber that was appreciated by the Taínos, the native pre-Columbian Cubans. There are two different types of cooking for cassava with mojo: boiled and fried. However, in both cases it is necessary to boil the cassava to obtain a soft texture. After achieving the required texture, it only remains to add the mojo sauce, and sometimes pork rinds. Remember to choose the yuccas well when buying them, to have a better experience when making the recipe and so that they are richer when eating them. These are some tricks or tips to keep in mind: You should always choose yuccas with a thick and even appearance. Observe well if the white area of the yucca has black dots or gray lines, this is a sign that the yucca is infected by a fungus and its consumption is not recommended. Finally, we must make sure that the cassava peel is even and does not have small holes. Here is the recipe for cassava with mojo, to share and enjoy. We assure you that once you taste these delicious yuccas with Cuban mojo, you will never forget them. directions The first step to prepare this traditional recipe for yuca with mojo is to clean the yuca with running water to remove any dirt they may have. Once we have them very clean we are going to peel them by removing the outer skin and cut them into strips that are about a finger thick more or less. If you prefer it in the form of cubes of about two centimeters. We reserve them for later. We are going to heat a pressure cooker with plenty of water over high heat. When the water is hot, add the chopped yuccas to cook them. We let the water reach its boiling point, then we add a couple of glasses of cold water, a little salt and we will cover the pot so that the yucca cooks for about 35-40 minutes. Do not forget to place the safety valve so that the steam generated inside the pressure cooker is expelled to the outside. While the yuccas are cooking we are going to take the opportunity to prepare the rest of the recipe. We crush the peeled garlic cloves with a dry blow. Then we peel the onion and cut it into julienne shapes or into strips that are not too thick. Once we have already peeled and chopped
Giouvetsi (Orzo with Beef in a Tomatoe Red Wine Infused Sauce) Ingredients Kritharaki w/Meat: Marinade: 4garlic cloves 3coriander(cilantro) roots & leaves 1 tspBlack Peppercorns 1 tbsp fish sauce 1 tsp ground fennel 1 tsp paprika 1 tsp garlic powder 2medium fresh ripe tomatoes 1 pkgGOYA Seasoning Saltto taste (not too much as fish sauce is salty) Meat & Kritharaki 1 kgBeefchicken, lamb veal or any meat of your choice cut in small pieces 500 grKritharakiOrzo 3fresh grated tomatoes 2 tbsptomato paste 2large onionsfinely chopped 4garlic cloveschopped 1/2 cup Olive Oilextra for sautéing meat 1/4 cup Butter 1 cupWhite Wineor red wine 3 cupsiled water with 1 Beef Bouillon Cube 1 pkgGOYA Seasoning approximately 1 full teaspoon of each Salt and pepperIntroduction Giouvetsi is one of those traditional Greek dishes that bring back childhood memories. It is made with orzo pasta, onions, red wine, delicious tomato sauce and beef. The way orzo pasta soaks up all the flavours from the stew, combined with the delicious and tender beef, makes this recipe unbelievably tasty! directions Preheat oven to 200 For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste. Alternatively you can use a electronic grinder/chopper to do this. Add the 1 tablespoon of fish sauce to the paste and stir set aside. Cut up and wash the meat, add the marinade you just created along with the paprika, garlic powder, ground fennel, GOYA seasoning and the 2 grated fresh tomatoes Mix until well combined. Set aside to marinate at least 3 hours or even better overnight. Pour 2 TBSP olive oil and half the amount of butter in a frying pan and put on medium to high heat. Once the oil & butter are hot, saute onion for 1 minute and add meat and saute for 5 minutes on each side. Do not cover the pan nor let meat pieces touch each other so that you can get them charred. Pour meat & juices into a large baking dish and add 3 grated tomatoes, garlic, tomato paste, white wine, 1/2 cup olive oil, 2 cups of water that has beef bouillon, salt and pepper and mix thoroughly. Cover with baking paper and aluminum foil and place in 200 degrees preheated oven and allow to bake for 1 and a half hours but keep on checking every 20 minutes and if needed, add more water and stir to prevent food sticking
Speculaas Ingredients 2 1/4 cupfirmly packed dark brown sugar 1 cupunsalted buttersoftened at room temperature 2large egg yolks 3 tbspheavy whipping cream 1 tspnatural vanilla extract 1 tspfinely grated lemon zest 1 cupalmond flouror hazelnut flour 3 1/4 cupall purpose flour 1/2 tspbaker's ammonia 1/2 tspSalt 2 tspGround Cinnamon 1/2 tspground nutmeg 1/2 tspground cloves 1/2 tspground ginger 1/4 tspground anise seed 1/4 tspground cardamomIntroduction Very often wrongly translated as gingerbread, speculaas biscuits are way more than that. They are for sure a Belgian tradition and delicacy, no matter what the Dutch say. Traditionally, Belgians eat speculaas in December, just before St. Nicholas’ day. It is a celebration for children and often comes accompanied by sweets. These days you can have speculaas any day of the year, and Lotus is the biggest brand, exported worldwide. They go especially well with a good coffee. directions Beat the brown sugar, butter, egg yolks, cream, vanilla, and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it’s pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl, combine the flour, baker’s ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer, use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly, add a little extra egg yolk as needed. Form the dough into a ball, wrap tightly in plastic wrap, and let it rest in a cool place for at least 5 hours or overnight. Roll the dough out onto a lightly floured work surface to a thickness of about 4 mm or just under ¼ inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculaas. If using molds, be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking. Preheat the oven to 375° F. Bake the speculaas on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculaas cool for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to
Papet Vaudois Ingredients 1 tbspButter 1 lb 2 ozleekscut into rings 1 largechopped onion 2 largepotatoes 6 tbspWhite Wine 6 tbspChicken Stock 3-4 tbspheavy cream to tasteSalt & pepper 1 (about 10 oz)Saucisson Vaudois, Saucisse aux Choux VaudoisIntroduction This traditional swiss dish consists of a mixture of potatoes and leeks cooked in stock and white wine with a cabbage sausage. The Vaudois (people of “the land of Vaud” canton in Switzerland) like to offer this specialty to their foreign guests. Cabbage sausage also takes center place at New Year’s festivities in some municipalities. The youth of the village go from house to house asking for sausages that are then cooked on New Year’s Eve. directions Trim, wash, and slice the leeks, then soften them with the onion in butter. Season lightly. Add the wine and stock and simmer for about 10 minutes. Peel and dice the potatoes, add them, and simmer for about 10 more minutes or until barely cooked. Prick the sausage with a fork and place it on top of the vegetables. Cover and simmer for about 20 minutes. Take out the sausage and add the cream to the vegetable mixture and mix well. Put the sausage back on the vegetables.
Pozharsky Cutlet Ingredients 500 gboneless chicken breasts 3 slicesWhite Bread 1/2 cupMilk 3Eggs 3.5 ozButter 1 cupbreadcrumbs Salt & pepperIntroduction Cutlets carry a tang of childhood nostalgia, and that’s why they are a favorite of almost any Russian. It could be argued that Pozharsky cutlet is the most popular Russian dish. It combines tender and juicy minced meat with crispy bread crumbs, and it goes well with any sauce. The secret to making this cutlet extra flavorful is soaking some white bread in milk or heavy cream and then adding it to the meat along with a piece of butter. This will make your cutlets extremely succulent! directions Ground the white meat in a meat grinder. Soak the bread in milk, press slightly to drain, and combine with 50g butter, 2 eggs, salt, and pepper. Ground in the meat grinder and mix well with the minced meat. Add the rest of the milk and mix well until smooth. Form oval cutlets. Dip each cutlet in a lightly beaten egg and then coat with breadcrumbs. Fry in butter for 3-4 minutes on each side until they are crispy and golden. Then, transfer your cutlets onto a baking pan and put them in the oven for 15-20 minutes at 180° C. Serve immediately with your favorite side dish.
Leckerli Ingredients 3/4 cupacacia honey 1/2 cupgranulated sugar 1/2 tspfinely grated lemon zest 1/4 tspcinnamon 1/4 tspblack pepper freshly ground pinch offreshly grated nutmeg pinch ofground ginger pinch ofground cloves pinch offreshly ground white pepper 2/3 cupCandied Lemonfinely diced 4 1/2 ouncesalmondssliced 1/4 cupkirsch 2 cups 2 tbspall purpose flour 1/2 tspbaking soda 2/3 cupconfectioner's sugar 1 1/2 tbspWaterIntroduction Leckerli from Basel is a small square biscuit made from gingerbread and topped with finely powdered sugar. Unlike other spice bread, Leckerli is rather hard. It is primarily produced in the Basel area, but it is available throughout Switzerland. They’re called Basler Leckerli, (or Läckerli) because they originated in Basel, Switzerland and in Swiss, lecker means ‘delicious’. Bonus tip: Leckerli are very tasty enjoyed with a glass of chocolate milk.directions In a medium saucepan, combine the honey with the granulated sugar, lemon zest, cinnamon, black pepper, nutmeg, ginger, cloves, and white pepper. Cook over low heat, stirring occasionally, until the honey and sugar are melted, about 3 minutes. Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds plus 1 teaspoon of the kirsch. Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate. Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm, about 2 hours. Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inch thick. Line a large cookie sheet with parchment paper and slide the dough onto it. Prick all over with a fork. Scatter the remaining 1/4 cup of almonds on top. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 400°. In a small bowl, mix the confectioners’ sugar with the water and the remaining 2 teaspoons of kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips. Cut each strip into 3/4-inch bars.
La Salée au Sucre Ingredients Dough 250 gFlour 25 gButtercut into small flakes 150 mlMilk 15 gfresh yeast 1 tspSugar 1 tspSalt Filling 1 1/2 tbspFlour 4 tbspSugar 300 mlCreamIntroduction La salée au sucre (literally, sugar salt) is a sweet round bun topped with a mixture of sugar, cream, and vanilla and/or butter, and/or beaten egg. Especially popular in French-speaking Switzerland, the family of leavened cream cakes has illustrious representatives such as the Vully cake, the Goumoens cut and the totché. Salted with sugar is the simplest form, the flattest, and the most widespread. Present in many bakeries in French-speaking Switzerland, it is even essential in the canton of Vaud, which seems to be its epicenter.directions Preheat the oven to 200° C. Mix the yeast and milk, then add the sugar and butter. Gradually add the flour and salt. Work the dough until it is smooth. Let the dough rise for 1 hour. Roll out and place on a baking tray covered with baking paper. Then mix the flour with 2 tablespoons of sugar. Sprinkle the surface of the dough. Add 100 ml cream and the rest of the sugar. Cook in the middle of the oven. After 20 min., remove the cake, pour on the remaining 200 ml of cream, and continue cooking for 10-15 min.
Dansk Hakkebøf med Bløde Løg (Minced Beef with Fried Onions) Ingredients 1 1/2 lbground beef Salt & pepper 2large onions 1/2 cupWater Sauce 2 tbspButter 3 tbspFlour 1 1/2 cupbeef stock Salt & pepper a dash ofBrown food coloringor any dark sauce such as dark soy sauce or Worcestershire sauce Introduction This dish dates back to 1888. At that time, meat was chopped by hand on the many Danish cattle farms. Today, Dansk hakkebøf med bløde løg, or minced beef steak with fried onions, is very popular with Danes of all generations. Minced beef is seasoned with salt and pepper, then fried until medium-rare or well done. A sauce is made from the pan juices and poured over the steaks, which are topped with thinly sliced caramelized onion. The dish is served with boiled potatoes and pickled beets and gherkins. directions Take the meat out of the fridge about 15 minutes before you want to start cooking. Shape it onto four-round hamburgers and season with salt and pepper. Fry them in butter in a large pan for about 5 minutes on each side. Peel and slice the onions. Put into a pan over a medium heat with a little butter and fry for a minute. Add water and simmer until the water has evaporated. Cook for 15 min further or until the onions have fully softened. Melt the butter slowly in a casserole. Add the flour and use a whisk to mix it for a minute or two. Slowly add the stock, whisking while you pour it in. Season with salt and pepper, and add just a dash of brown food coloring (or dark sauce) to get the right dark brown color. Simmer for 3 min or until thickened. Once the potatoes are cooked, drain and place them in a serving bowl with the remaining butter. Pour the sauce over the beef patties and place the soft onions on top. Serve the buttery potatoes on the side and season with a pinch of flaky sea salt. Garnish with the fresh parsley leaves. Serve the pickled cucumbers on the side.
Tarteletter med Høns i Asparges (Tartlets with Chicken and Asparagus) Ingredients 1/2 galWater 4/5 cupChicken Stock 12 ozChicken Breast 5 ozwhite asparagus 1 1/2 ozButter 5 tbspall purpose flour 4/5 cupMilk 4/5 cupWaterfrom the cooked chicken to tasteSalt & pepperIntroduction In the late 17th century, the French created tartelettes. They were originally eaten as a dessert filled with jam. Then in the early 1960s, came Danish tartlets with chicken in asparagus. Since then, they have become exceptionally popular. Both young and old love tarteletter, which are often served as a starter or at family celebrations. The dish is very simple and consists of boiled chicken cut into small pieces, small chunks of white asparagus, and a thick cream-based sauce, flavored with the boullion from the chicken and seasoned with salt and pepper. This luscious filling goes into the crispy lotus-shaped puff pastry shell. Other fillings are shrimp, meatballs, or chicken with peas and carrots, and all topped with chopped parsley.directions Boil the water and add the stock. Add the chicken breast fillets to the water and let them cook for about 20 minutes. When the chicken is done, cut it into small pieces. If using fresh asparagus, cook it until tender and cut it into small pieces. Continue by preparing the white thick sauce: in a saucepan, slowly melt the butter. Add the all-purpose flour and whisk into a nice butter-flour mixture. Add the milk and some water (about 4/5 cup) used to cook the chicken. Whisk continuously until all flour lumps are dissolved. Let the sauce simmer for 5-10 minutes or until it has a good and thick consistency. Add the prepared chicken and asparagus pieces. Let it heat up in the white sauce. Warm the tartlet cups and fill them with the chicken and asparagus sauce. Decorate the top with chopped fresh parsley or dill.
Flæskesteg med Sprød Svær, Brunede Kartofler og Rødkål Ingredients Pork roast with crispy crust 1 kgPork comb with rind and legs coarse salt 4Bay Leaves a fewcloves 1Onion 1 1/2 dlCream a littleFlour a knob ofButter Salt & pepper Pickled red cabbage 1 kgred cabbage 2 dlred wine vinegar 1,5 dlcurrant juiceor elderberry juice 150 gSugar 1 tspSalt Caramelized potatoes 1 kgsmall potatoes 100 gSugar 30 gButterIntroduction Roast pork with crackling, caramelized potatoes, and red cabbage—this popular Danish dish is often eaten on Christmas Eve but also for many other festive occasions, including Sunday dinner. It consists of roast pork seasoned with a lot of salt. The secret of its success is the crackling: the rind is scored in narrow strips so that it puffs up and becomes crispy while it roasts. The pork roast is served with small boiled potatoes that have been caramelized in a mixture of butter and sugar, creating a golden brown mass in the pan. On the side goes pickled red cabbage, to cut through the sweetness, and, last but not least, a wonderful sauce of thickened pan juices.directions Score the rind through without hitting the meat. Sprinkle with coarse salt, getting it into the scores, and let the pork simmer for 30 min. Place the pork roast rind down in a roasting pan, add water so that it covers the rind, and roast at 160 ° for approx. 30 min. Take out the pork, wipe the crust, and sprinkle with a little coarse salt. Put a few bay leaves and cloves into the crust. Pour fresh water into the roasting pan. Cut the onion roughly and sprinkle it into the water. Place the roast pork on a rack over the roasting pan. Make sure that the pork is straight, if necessary use a piece of crumpled tinfoil. Put the whole glory into the oven, turn up to 175°, and roast for approx. 1 hour. The core temperature must be 65°. Take out the roast pork and remove the cloves and bay leaves. Pour the juices into a small saucepan and set it aside. If the crust is not completely crispy, grill it, keeping a close eye it. Remove the fat from the juices to be used for the sauce and sieve the onion out. Pour the fat into a small saucepan (with a knob of butter if there is not enough fat from your pork roast). Sprinkle in a little flour and mix it thoroughly in the pan for a few minutes. Add the cream and cook the sauce for a few minutes. Sieve it into a new pan, and season with salt and pepper. Finely shred
Svíčková na Smetaně (Roast Sirloin in Sour Cream Sauce w/ Dumplings) Ingredients Svíčková: Braised Beef 1.5 lbbeef sirloin (or round rump) 2 ozbacon fat 1 cupbeef stockor vegetable stock Salt & pepper 1 tbspvinegar 1 largecarrot 1 medium root celeriac 1 mediumparsley roots 1large onion 3.5 ozButter 10Black Peppercorns 4Allspice Berries 2bay leafs from 1 lemonLemon Juiceor 1 tbsp vinegar 1 cupheavy cream if neededall purpose flour if neededSugar Bread dumplings: 2 pinchesSalt 1/2 tspGround maceand a bit of turmenic for color and flavor 2 cupscoarse flour (hruba mouka) 2 cupssemi-coarse flour (polohruba mouka) 1 cuplukewarm milk 2 tspSugar 3rolls or bunsthe traditional sized ones, they’re about 70g each 1egg 1 cubefresh yeastor the dried yeast equivalent Introduction With this particular dish, we take a dip into the Czech passion for creamy sauces. Svíčková got its name from the type of meat dominating this dish, sirloin, and the whole dish translates as roast sirloin in sour cream sauce with dumplings. Svíčková is very often a source of amusement among English-speaking Czechs, as they tend to comically call it “the candle sauce”, which would be the literal translation. Should you attend a Czech wedding, there is an 80% chance you will be served this as a main course. Expect a slow-roasted sirloin in a juice/base of carrots, celeriac, parsley root, and onion, which is blended into a very smooth sauce softened with full-fat cream. The sauce is then poured over the thin slices of tender sirloin, accompanied by the now well-known dumplings, and garnished with cranberry compote and a slice of lemon. Due to the time-consuming and overall difficult nature of this dish, once a girlfriend pulls out a perfect svíčková, she’s believed to be ready for marriage and starting a family. directions Lard the meat (prick it with a knife or a big kitchen needle and stuff strips of the bacon fat through the sirloin. If you are using a big piece of meat, freeze the fat beforehand; it is easier to get through the whole length), season with salt and pepper, add the spices, diced root vegetables, lemon juice, and vinegar and pour melted butter over the meat to seal it. Let it marinate in the fridge overnight. Add the stock, cover with a lid and braise in the oven
Smažený Sýr (Fried Cheese) Ingredients 1/2 poundEdam cheese to tasteSalt 1/2 cupall purpose flour 1large egg beaten 2/3 cupbreadcrumbs frying oilIntroduction This is a dish that many tourists coming to Czechia have never seen in their lives and can’t get their heads around. But once they try it, they’re absolutely hooked. In fact, the dish is so popular among tourists and locals alike, that restaurants all over Czechia can afford to charge ridiculous amounts of money for this simple, yet addicting fried delight. And what exactly are we talking about here? Nothing more than a slice of cheese, preferably a quality one (but this, unfortunately, is not always the case in restaurants and food stalls), thrown into a fryer with a hearty portion of French fries. Voilà! That’s it, served with tartare sauce or ketchup, whichever you prefer. And for busy people always on the go, many food stalls around Czechia will also throw the fried cheese into a bun for you, so that you don’t miss out even on the busiest of days.directions Sprinkle the cheese with salt, if desired. Dredge the slices in flour, then in beaten egg, and finally in bread crumbs, making sure the cheese slices are completely covered. Pan fry quickly in hot oil or shortening until golden brown. Serve immediately.
Pečená Kachna se Zelím (Roast Duck with Sauerkraut and Dumplings) Ingredients Roasted Duck: 1 (2 kg)duck Salt & pepper 1 tbspButter 1 tbspcaraway seeds Dumplings: 1/2 kgpotatoes 3Eggs Salt Flour Cabbage: 1 kgwhite cabbage Salt Sugar 1/4 lvinegar duck fat raisinsIntroduction Roast duck with sauerkraut and a mixture of dumplings is a festive Czech dish, usually served on special family occasions or ordered in a restaurant as a treat. The whole sorcery, when it comes to the quality of the dish, lies in the right seasoning, the slow-roasting of the duck, and the right balance of sweetness and sourness in the red or white sauerkraut. The duck needs a good amount of garlic, onion, and other spices such as caraway. Again, expect nothing else than a mixture of delicious dumplings to complement this flavor-rich meal. And if the occasion is beyond special, for example after Christmas, Czechs take this classic even a tad further and replace the duck to treat themselves with goose.directions Preheat oven to 350° F degrees. Wash the duck and pat dry. Place 1 tbsp of butter inside the cavity. Season with salt, pepper, and caraway seeds. Place in a roasting dish, pour a little water over the duck, and cover with a lid. Roast for one hour. Turn the duck, and add a little more water. Roast for another hour, or longer in the case of larger birds. When the meat is tender, remove it from the oven and divide it into portions. Pair with dumplings (knedlicky) and sauerkraut. Drizzle the duck juices over the dumplings and duck when serveing. Boil the potatoes in salted water until they are soft. Peel and push through a potato ricer. Add the 3 eggs, flour, and salt. Mix and knead into a dough. Form into rolls 3cm long and toss into boiling water. Cook for 30 minutes on low heat, until the dumplings rise to the surface of the water. Remove the rolls and cut them into finger-thick slices. Remove the outer leaves of the cabbage and the stem. Cut the entire head of cabbage into 1 cm thick strips. Place the cabbage in a pot, and add enough boiling water to cover most of it. Add salt, 3 tbsp of sugar, and vinegar. Cover and cook for 30 minutes, then drain off the water, add 2 tbsp of duck fat and the raisins, and cook over low heat for a further five minutes, until the last drops of water have evaporated. Season again, according to taste, with sugar, vinegar, and
Tatarák (Steak Tartare) Ingredients 8 ouncessirloin steak 1egg yolk 1 tspcumin 1/2 tspSalt 1/4 tspfreshly ground black pepper 2 tbspchivesfinely chopped 2 tbspred onionsfinely diced 1 tbspOlive Oil 3cloves of garlicIntroduction Even though not originally from Czechia, tatarák (or steak tartare) ranks very high when it comes to popularity among locals. This rather strange Czech food is basically raw beef (minced) served in a burger shape with some raw egg on top and a variety of mix-ins. You can either mix all the ingredients (salt, pepper, diced onion, garlic, paprika, ketchup, and mustard) in yourself or order a pre-mixed and ready-to-eat steak tartare. Tatarák is always served with fried bread and you are supposed to treat it as a spread.directions Grind the meat or chop it finely with a knife. Shape it into a patty and put it in the center of a plate. Make a small indent in the patty and place the egg yolk in it. Add the cumin, salt, and pepper, and then the chopped onions and chives. Drizzle over some olive oil and mix everything together. If you wish, add finely chopped sundried tomatoes, capers, and a few drops of Tabasco to add some spice. After mixing everything together, spoon the mixture into a mold and tip it out onto a plate. Serve the steak tartare with dark rye bread that’s been lightly fried in olive oil and rubbed with garlic.
Zelňačka (Sauerkraut Soup) Ingredients 16 ozsauerkraut 3potatoes 7 ozklobásaCzech smoked sausage, or Polish kielbasa 1/3 cupall purpose flour 1/4 cupgranulated sugar 5 cupschicken broth 3onions 3 tbsplard 1/2 tspcaraway seeds 1 tbspground sweet paprika 2Bay Leaves Salt & pepperIntroduction Both kyselice and zelňačka are traditional Czech soups featuring sauerkraut as the main ingredient and are very often used interchangeably. Zelňačka is the generic term, while kyselice is often used for the Wallachian variant of this soup. The soup’s color can be used as the decisive factor here, as kyselice ia usually brighter (almost white) due to added cream, while zelňačka is often of a reddish color due to the added paprika. In fact, there is no single recipe for kyselice or zelňačka, and every Czech family has its own. But you can rest assured that if you order one of these, it will be loaded with fermented cabbage (aka sauerkraut), potatoes and Czech smoked sausage (or other smoked meat). The sour taste of the sauerkraut often has to be neutralized by adding sugar and/or cream, which makes the resulting soup very rich both in flavor and nutrients!directions Peel the onions and chop them roughly. Put the lard in a large pot with a thick bottom, heat it, add the onion, and fry until lightly golden. Dust with sweet paprika, add the crushed caraway seeds and flour, fry for a minute while continuously stirring. Add in a little broth and mix so that the roux dissolves. Stir and add in the broth gradually. Stir it with a spoon or whisk it so that no lumps form. Add the cut sauerkraut, bay leaves, and simmer for 15-20 minutes. Meanwhile, peel and dice the potatoes and cook them in a separate pot in salted water. Dice the sausages and fry them in the lard in a separate pan. Add the potatoes and sausages to the soup, take out the bay leaves, and add sugar. Mix, flavor with salt and pepper to your liking, and serve with some fresh dill.
Sekaná (Czech meatloaf) Ingredients 1 1/2 poundsveal shoulderfat removed, cut into very small pieces 3/4 poundpork shoulderfat removed, cut into very small pieces Salt & pepper 2large eggs 3stale rollsor 4 slices stale bread 3/4 cupMilk 1/2 cupbacon 1large onion 1/2 cupbacon grease, melted 1 cupchicken or vegetable stockIntroduction This is a traditional Czech meatloaf prepared in various ways by different families. It usually consists of minced pork and beef mixed with eggs, breadcrumbs, and spices such as marjoram and caraway. This mixture is then shaped into loaves and often enriched with stripes of pork fat, smoked bacon, or an egg, put in the middle, and baked in the oven. The loaf is served sliced with mashed potatoes and the juices are poured over the top.directions In a large bowl, mix together the chopped veal, chopped pork shoulder, salt and pepper to taste, and 2 large eggs. Soak 3 stale rolls or 4 slices of stale bread in the milk and squeeze them almost dry. Chop the bread and add to the meat mixture with half of the diced bacon. Fry the remaining bacon with 1 large chopped onion until caramelized, but not burned. Cool completely. Add to the meat mixture and mix thoroughly. Fry up a small portion of the mixture and taste it to make sure it is seasoned correctly. Heat oven to 350° F. Shape the meat mixture into a loaf shape and bake free-form in a roasting pan placed on a baking sheet to catch any drips. Baste the top of the meatloaf with melted lard or bacon grease. Bake for 1 to 1 1/2 hours or until the meat thermometer registers 185° F. Add stock, as necessary, basting frequently. Serve with potatoes or just plain bread.
Česnečka (Garlic Soup) Ingredients 2 tbspbacon fator butter 1small onion 6cloves of garlic 6 cupsChicken Stock 2large potatoespeeled and coarsely chopped Dried marjoram Salt & pepper a few sprigs continental parsleyto garnish the soup Bay Leaves 3cloves of garlicoptional croutonsto garnish Introduction The mighty soup! Czechs believe that garlic soup, aka česnečka, is the perfect cure for the ordinary cold or a hangover. Garlic has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin. The soup is super tasty and is not as garlicky as you might think. Garlic is roasted first so the flavor is mellow and sweet. In fact, Czech cuisine loves garlic in any form and amount. Some people even swear by garlic as a prevention against any sort of illness and consume it raw or even mixed with honey and lemon juice! But back to the soup. This one will surely put you back on your feet after a long night in the company of delicious Czech beer or slivovice.directions Peel the garlic cloves and cut them into thin slices. Peel the potatoes, dice them into cubes about ½ inch thick In a soup pot, melt the lard over medium heat. Add the potato cubes and sauté them until lightly golden brown. Stir frequently. Add the slices of garlic, bay leaves, and sauté for 1 minute (no longer!). Pour in chicken stock, bring to a boil. Reduce the temperature, add salt, pepper, and marjoram, and cook for 20 minutes, or until the potatoes are soft. Before you add the dried marjoram, slightly press it between your fingers, it will smell better. Serve hot with rye bread croutons and grated cheese, garnish with chopped parsley leaves. For an even more intensive taste, add some freshly crushed raw garlic to the soup at the end!
Gemista (Greek Stuffed Tomatoes and Peppers with Rice) Ingredients 6large tomatoes 6large bell peppers 1/4 cup Olive Oil 1large onionfinely chopped 1clove garlicfinely chopped 350 grnon aromatic riceor 1 1/2 heaped tbsp for each vegetable 1 cupwhite dry wineabout 200 ml) 1organic vegetable bouillon 1 tbspSea Salt Freshly black pepper 3 tbspdried mint 2 cupstomato pulppuréed (divided) ½ cup Parsleyfinely copped 3/4 cup Olive Oil 3large potatoescut into thin wedges (about 8 pieces) Salt and pepper oregano 1 cup WaterIntroduction Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned. As with most people’s favorite foods, this is also a comfort food for me, but as opposed to many comfort foods this one is healthy. And is a very traditional Greek dish. I usually make them with either tomatoes and red peppers, but you can use different types of vegetables, such as potatoes or green peppers, instead of tomatoes. directions Wash the tomatoes and peppers and put them in a large baking tin. Slice off the side of the green peppers, cut around the seeds, which remove, as well any veins. Cut a horizontal slice off the top or bottom side of the tomato. Use a knife to cut off the larger chunks of their flesh and finish by using a teaspoon to scoop out the tomato flesh. Put it in a food processor and then purée. Put them in a large baking pan and season the interior with salt. Heat the olive oil in a non-stick frying pan and sauté the onion until translucent. Add the garlic and sauté it for a few seconds. Add the rice (about 1 1/2 heaped tablespoons for each vegetable) and mix until it is wet. Add the wine and cook for a few minutes until the alcohol evaporates. Crush the bouillon with your fingers and add it to the rice, together with the mint, raisins, salt, pepper and oregano and mix. Add half of the puréed tomato and simmer for five minutes or until the juices are absorbed. Mix in the parsley and set aside to cool. Fill the tomatoes and peppers with this mixture, but make sure not to over-stuff them, as the rice will expand while cooking and will break your veggies. Cut the potatoes in the middle and then into thin wedges and sprinkle some salt, pepper and oregano and toss to coat them well. Add them between the vegetables. Cover the vegetables with their lids and add the remaining olive oil, the remaining blended tomatoes and
German Potato Dumplings (Kartoffelklöße) Ingredients 3 ouncesunsalted butter 1 cup dry whitebreadcrumbs 2 slicesWhite Bread 3 1/2 cupscooked and riced potatoes 1/2 cupall purpose flour 1/2 cupfarina(not quick-cooking) Salt 1/8 tspfreshly grated nutmeg 1/8 tspfresh ground white pepper 2large eggs 4 quartsWaterIntroduction There are several side dishes using potatoes: boiled potatoes, potato fritters, or potato dumplings. Dumplings are very popular in Germany and they are served at almost every meal. They are known as Klosse in Western and Northern Germany and as Knodel in South Eastern Germany. The dumplings look like big balls of potato but have a soft texture. Potato dumplings contain a mixture of boiled potatoes, grated cheese, eggs, and flour. Often parsley is added for a fresher taste. These dumplings are served with roast goose and pork and they’re simply expected in German cooking.directions Melt 4 tablespoons of the butter in a large skillet. Add the dry white breadcrumbs and cook until golden brown. Remove from the pan and set aside. In the same pan, melt the remaining 2 tablespoons of butter. Add the white bread cubes, and cook until golden brown on all sides. Remove the bread cubes from the pan and drain on paper towels. Place the riced potatoes in a large bowl. In another smaller bowl, mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper. Add the flour mixture to the potatoes in three or more batches, stirring well after each so it all combines. Add the eggs and mix well to combine. If the mixture is too thin to hold together in a ball, add flour, a little at a time, until the right consistency is reached. In a 6- to 8-quart pot, bring 4 quarts of water and the remaining 1 1/2 teaspoons salt to a boil. Wet your hands and shape each dumpling into a 2-inch ball—you should get 15 to 20 of these. Press a hole into the center of the ball. Place 2 to 3 bread cubes into each hole. Reform the dough around the bread. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other. Reduce the heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook for 1 more minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with the toasted breadcrumbs and serve immediately.
Rajská Omáčka (Sweet Tomato Sauce) Ingredients Beef and root vegetables broth: 2Carrots 1/4celeriac 1parsley roots 1Onion 3cloves of garlic 2 lbsbeef sirloin 16 cupsWater 3Bay Leaves 5Allspice Berries 10Black Peppercorns 1 tspSalt Rajská omáčka: 1 cuptomato puree 5 cupsBeef Broth 10Black Peppercorns 5Allspice Berries 3Onion 1.5 tbspButter 2/3 cupFlour 5 tbspvinegar 3/4 cupSugar Salt 1 tspPork LardIntroduction Rajská omáčka is one of the most iconic traditional Czech dishes and offers a uniquely rich sweet-sour taste. It’s based on a broth made from beef, root vegetables, and tomato paste. A signature of many Czech schools and kindergartens, rajská omáčka is an undeniable part of every Czech’s childhood. This tomato sauce is nothing like the tomato sauces you know or come across in other national cuisines though. It’s sweet and sour, and the taste of the tomatoes is usually overshadowed by the various spices, such as bay leaves, allspice, black pepper, and, in some families, the not-so-secret ingredient, cinnamon. Once the simmering and cooking are done, the sauce is blended into a very rich and creamy texture and is ready to be served with slices of boiled beef or bell peppers stuffed with minced pork and dumplings.directions Clean the vegetables and cut them into two. Put them together with the whole piece of beef into a large pot. Add cold water, cover with a lid, and bring to the boil. Remove the lid and skim off the condensed foam on the surface. Once the foam stops forming, add the spices and salt and turn down the heat to a minimum, to a bare simmer. Don´t cover the pot with the lid again. It takes about 3 hours for the meat to soften. Take the meat out of the broth and keep it somewhere warm. Strain the broth into a clean pot. Discard the vegetables and spices. Peel the onion and chop it finely. Melt the lard in a separate saucepan and set it on a medium heat. Add the onion and stir until it turns light golden brown. Add the tomato paste, stir for about 1 minute. Pour in the flour and stir continuously for 30 sec. Add the broth and stir. Start adding beef broth in batches. Always stir or whisk until a creamy sauce is produced. Don’t worry if some lumps remain in a pot. They will be eliminated later while straining the rajská sauce through a sift. Add 1 level teaspoon of salt, sugar, vinegar, and
Stegt flæsk med persillesovs (Fried Pork Breast with Parsley Sauce) Ingredients 1 kgpork belly 1/2lemon 1 tspsea salt flakes 800 gbaby new potatoes Parsley sauce 25 gButter 3 tbspFlour 1 cupMilk 1/2 cupbunch flat leaf parsley leaves 1/4 cupCream freshly grated nutmegIntroduction Stegt flæsk med persillesovs has been crowned Denmark’s number one national dish several times, and it goes way back to 1890. The dish consists of 1 cm thick slices of pork breast seasoned with lots of salt. Accompanying the meat are boiled potatoes and parsley sauce, a milk-based sauce made with the meat juices, a little sugar, and lemon juice or zest, and lots of finely chopped parsley. Many Danes like some pickled beetroot with it, too. The ”Stegt Flæsk med persillesovs” is a must to eat once a week dish – and especially during the cold winter season – even though the juicy porky dish can be eaten all year round. In the summertime the Danes have a regular outdoor feast grilling or barbecuing their pork belly slices. directions For a very crispy crackling: at least 8 hours before cooking (ideally the night before), dry the pork rind well with paper towels. Score the rind with a sharp knife at 5mm intervals (stop before you get to meat). Sprinkle with 1 tsp sea salt and place uncovered in the fridge. After 2 hours, wipe off any liquid the salt has drawn to the surface. Replace with a fresh sprinkling of salt and return to the fridge. Repeat 1-2 more times. Remove from the fridge 1 hour before cooking to bring the pork up to room temperature. Preheat the oven to 240°C. Prepare an oven tray, either with baking paper or a rack. Put the tray/rack in the middle of the oven. Runn a knife along the score lines in the rind. Dry the rind with paper towels, then rub the rind with the halved lemon and season with the sea salt. Place the pork, rind-side up, on the rack and roast, uncovered, until the rind is blistered (about 25 minutes). Reduce the oven to 160°C and continue to roast for 1½ hours until the meat is very tender. Remove from the oven and rest for at least 10 minutes before slicing into 8 thin pieces. Towards the end of the cooking, place the potatoes in a pot, cover with cold, salted water, and bring to the boil. Cook for 20 minutes or until tender. To make the parsley sauce, melt the butter in a pot over a medium heat. Whisk in the flour and cook for 1 minute.
Koprová Omáčka (Koprovka) Ingredients 3 cupsBeef Broth 3 tbspchopped fresh dill 1/2 stick (55 g)unsalted butter 3 tbspall purpose flour 3/4 cupheavy cream 3 tbspgranulated sugar 2 tbspvinegar 1 tspSaltIntroduction Koprovka is another favorite and Czech-specific dish. Koprová omáčka, creamy dill sauce, is more a specialty and signature of Czech grandmothers. It’s made from cream, vinegar, fresh and pickled dill, and thickened with flour. And even though it may not sound overly appetizing, believe me, it is! Koprovka is usually served with—guess what? You got it, dumplings! But people also eat this creamy sauce with a side of boiled potatoes and, of course, don’t forget the meat. Koprovka is a controversial dish in Czechia as people either love it or hate it.directions Let’s begin with making a roux. Melt the butter over a medium heat in a pot with a thick bottom (I use use my Dutch oven). Add all-purpose flour and stir well for 1 minute. The flour should start bubbling, and the resulting color must be light golden. Start adding the beef broth in batches. Add about ½ cup while stirring, resulting in a thick floury mash. Add more broth and stir. Continue until you have used all the broth. Making a roux sauce this way prevents lumps forming. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and allow the sauce to simmer for 20 minutes. Meantime, chop the dill. Add the salt, sugar, and heavy cream to the sauce. Set aside, stir with a spoon, do not cook anymore! Add the vinegar and chopped dill. Mix, possibly season with more salt/sugar to your liking. Let it sit for 5 minutes, and koprová omáčky is ready to go on the table!
Le Gâteau Payernois (Payernois Cake) Ingredients Dough 150 gButtersoft 100 gSugar pinch ofSalt 150 gFlour 125 gground hazelnuts Filling 125 gground hazelnuts 80 gSugar 1 bagvanilla sugar 150 mlCreamIntroduction Made with a dough composed mainly of hazelnuts and cream, le gâteau Payernois is a specialty of the City of Reine Berthe. A crunchy cake, the Payernois is semi-dry and is a recipe that has been passed down from generation to generation. It is a specialty of the city of Payerne, where it is revered.directions For the dough, put the butter in a large bowl and whisk in the sugar and salt. Incorporate the flour and hazelnuts with a spatula, cover, and leave in the fridge for approx. 30 min. Mix the hazelnuts and all the ingredients, up to and including the cream, to obtain a moist mixture. Using the circle of the mold (inside diameter), draw a circle on two sheets of baking paper, then turn the sheets over. Divide the dough in half, roll out each half onto one of the sheets of baking paper. Place the pastry on the bottom of the mold. Distribute the filling, leaving an edge of approx. 3 cm. Moisten the edge, place the second pastry section on top, and remove the paper. Press with a fork all along the edge. Cook for approx. 45 min in the lower half of an oven preheated to 180° C. Remove, let cool a little, remove the ring, slide the cake on a wire rack, leave to cool, powder with icing sugar.
Smažený Řízek (Schnitzel with Potato Salad) Ingredients Schnitzel: 1 lbspork collar 1 cupbreadcrumbs 2Eggs 1/2 cupall purpose flour Salt canola oil Potato salad: 2.2 lbspotatoes 2Carrots 1large onion 3pickled gherkins 2hardboiled eggs 50 gpeascanned peas 1 tbspmustard 1 tbspOlive Oil 3 tbspmayonnaise Salt & pepper fresh parsleyIntroduction Smažený řízek, or schnitzel, is not considered a Czech original dish, as the name suggests; they borrowed this deep-fried masterpiece from the neighboring Germans. No Czech (or even Slovak) Sunday family gathering is complete without a heaped pile of breaded schnitzel.directions
Curry Sausage in Western Germany: A Real Classic Ingredients 2sausagespreferably German Bratwurst 1 can ofsieved tomatoes 1 tbsptomato paste 1small onion 1 tbspSugar 1 tspground sweet paprika 1 tbspcurry powder 1/2 tbspapplesauce 1 1/2 tbspbalsamico 1/2 tsphoney 1 dashWorcestershire Sauce 1 dashOlive Oil Salt & pepper tabasco chili powderIntroduction The currywurst’s origins are attributed specifically to the German capital. In 1949, a resourceful German housewife, Herta Heuwer, traded some spirits with British soldiers for ketchup. The trade created the dish – composed of German sausage, or wurst, sliced and doused in ketchup and sprinkled with curry powder. This unofficial German national dish is so popular that over 800 million plates of the beloved fried sausage doused in curried ketchup are consumed each year across the nation – with over 100 million of those portions doled out in Berlin alone! As well as Berlin, curry sausage is a favorite in other towns in western Germany such as Bochum, Cologne, and Düsseldorf, where it is considered a real delicacy. But there are differences in how it is cooked, as the sauce is thinner and hotter and contains a lot of tomatoes. The sausage is served with a curry dredged with extra curry powder, depending on preference, served with a roll.directions Chop the onion into small cubes and stew them in olive oil until they are glazy. Add the tomato paste and deglaze with water. Then add the sieved tomatoes, balsamico, honey, curry powder, and a few dashes of Worchestershire sauce and let it simmer on a low heat. Finally, add the apple sauce, chili powder, salt and pepper to taste, and stir the sauce well. Score the sausages several times on all sides. Fry the sausages preferably in a pan, or alternatively in a deep fryer. When slightly browned, cut them into slices of 1-2 cm. Place the pieces of sausage on a plate, cover it with the sauce and top it off with some more curry powder. Serve the dish with French fries or bread rolls.
Bramboráky (Czech Potato Pancakes) Ingredients 2 lbspotatoesraw, peeled 5cloves of garlic 1egg 1/2 cupMilk 2/3 cupall purpose flour 1 tbspmarjoram Salt & pepper 1 tspcaraway seeds Pork Lardor cooking oil Introduction Bramborák means potato pancake and is a signature dish (or side) often seen at Czech fairs, markets, and festivals, but also in traditional Czech restaurants. They are very simple to prepare and will not glue you to the kitchen counter for long. Grated potatoes, crushed garlic, onion, milk, caraway, marjoram, flour, and eggs are mixed into a dough and, using a ladle, poured into a pan. Here they sit until golden brown and crisp on both sides and then go straight to your plate. They pair very well with a cold beer, gouláš, or both!directions Grate the raw potatoes and put them in a mixing bowl. Heat the milk until it gets hot. Pour the hot milk over the grated potatoes and mix. Add garlic, flour, eggs, marjoram, caraway seeds, and salt. Stir well to combine. You will get a semi-liquid batter. Melt the lard in a pan on medium heat and scoop the mixture onto the pan. Fry until the pancakes are golden brown on both sides. Before serving, drain the pancakes of excess grease with a paper towel.
Kynuté Knedlíky S Ovocem (Fruit Dumplings) Ingredients 2 cupslukewarm milk 2 tspactive dry yeast 1 tspgranulated sugar 7 1/2 cupscoarse flour (hruba mouka) 1egg pinch of salt 2 cupsblueberries 1/4 cupSugar melted butter powdered sugar farmer’s cheeseIntroduction These fruit dumplings can be served as a main course or a dessert. But don’t confuse them with the other kind of dumplings—the ones that accompany Czech meat dishes. The truth is, everyone makes this sweet dish a bit differently. The first space for variety is the dough itself. This can be a typical yeast dough made with flour, milk, eggs, yeast, sugar, and a pinch of salt, or dough made from the very Czech ingredient that doesn’t have its real equivalent in Western cuisines (although could be translated as a type of curd cheese) tvaroh. The fillings also vary greatly, from plums and strawberries to apricots, cherries, or blueberries. The mixture of fruit and sugar goes into small pouches made from the prepared dough and the dumplings are then boiled in water. The toppings also vary a great deal. People usually pour melted butter on top, together with sugar, roasted breadcrumbs, grated tvaroh, cinnamon, poppy seeds, or even whipped cream.directions Heat the milk. It must be lukewarm only, not hot. Stir in a spoon of sugar, add the yeast and mix. Let it to leaven for 15 minutes in a warm place. Put the flour, eggs, a pinch of salt, and the yeast starter in a large bowl. Mix with a fork first, then knead it with your hands for 5-10 minutes. Put a pot filled with hot water in the bottom of the oven. Place the dough in the oven, on the middle rack. Close the oven and let the dough leaven in a humid and warm environment for 30 minutes. Meanwhile, using a spoon, mix the blueberries (or any fruit of choice: apricots, plums, cherries) with sugar. Make two rolls out of the dough and cut each into evenly sized pieces. Take each piece and roll out into a circle. Place the fruit in the middle. Close the knedlík and roll it between your hands until it has a regular round shape. Boil the fruit dumplings at a low temperature for 8 minutes. After taking them out of the pot, pierce each dumpling with a fork so the steam gets out. Sprinkle with farmers’ cheese and icing sugar, and pour melted butter over them.
Šišky S Mákem (Potato Cones with Poppy Seeds) Ingredients 600 gstarchy potatoes 1egg 60gsemolina 200gFlour Salt 100gpoppy seeds 100 gpowdered sugar melted butterIntroduction Šišky S Mákem is potato cones with poppy seeds, a traditional Czech sweet dish popular mainly among children. And even though you probably won’t impress your hungry Czech husband with this one, Czech kids will love you for serving this at home. And it doesn’t even take long to prepare. The cones are made from dough made with boiled potatoes, rolled by hand into cute-looking šišky, and then topped with melted butter and a mixture of icing sugar and poppy seeds. 1. Boil the potatoes, peel them and grate them in a bowl on a grater. Grind the poppies on a poppy grinder. Melt the butter in a small saucepan. Before preparing the dough, we also place a large pot with lightly salted water on the stove, which we bring to a boil. It is important that we have boiling water ready at the exact moment when the cones are finished, so that they do not stand unnecessarily. 2. Add egg yolks, flour and semolina to the potato bowl. Mix the dough and adjust the amount of flour according to the consistency, which always depends on the age and type of potatoes. The dough should be pliable and should not stick. If we want to be sure, we can cook a small piece of dough in advance and adjust the ratio accordingly. 3. Sprinkle the work surface with flour. We form two longer rollers from the dough and gradually cut out small pieces from them, which we roll out with our palms into small cones about 5 cm in length and about 1 cm in diameter. directions
Kulajda (Mushroom, Potato, and Dill Soup) Ingredients 1 lbpotatoes 1 handfuldried mushrooms 1/3 stickButter 4 tbspall purpose flour 1/4 cupSugar 3/4 cupheavy cream 3 tbspvinegar 3 tbspchopped fresh dill 3 cupsBeef Broth 2 cupsWater Salt & pepper 4hard boiled eggsIntroduction Given that this is one of the coldest, rainiest springs on record in the Czech Republic, it’s technically soup season (even if we wish that it wasn’t)! From creamy kulajda to grandma’s homemade chicken vývar, soup is an essential part of Czech cuisine. For centuries, a handful of traditional recipes have offered sustenance, relief from a cold or hangover, and a savory opening act for Sunday lunch. Kulajda, or creamy dill, mushroom, and potato soup with poached egg, is a proud representative of the sweet and sour dish family. It originated in southern Bohemia but is widely consumed all over the country, sometimes with a few alterations to the original recipe. And since Czechs consider themselves avid mushroom pickers, they make use of their freshly picked mushrooms in the summer and dried ones in the winter. The procedure is simple: you sauté some diced onion in a pan with butter, add flour to make a roux, then add broth. Then you add your soaked, boiled, or sautéed mushrooms, depending on which you are using, and season the soup with bay leaves, allspice, salt, and pepper. Add boiled potatoes to the soup and cook. Soften with sour cream and some chopped dill and you’re done.directions Throw the dried mushrooms into a pot with 2 cups of water and bring to the boil. Reduce the heat and simmer for 15 minutes. Set aside. Melt the unsalted butter over a medium heat. Add the all-purpose flour and stir for 1 minute. Start adding the beef broth in batches: add ½ cup of beef broth, stir well. Continue until the broth is used up. Add the mushroom broth to the soup, straining the cooked mushrooms. Add some salt and stir. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and let it cook for 10 minutes. Meantime, peel the potatoes and cut them into ½-inch cubes. Add them to the soup together with the cooked mushrooms and cook for another 15 minutes until the potato cubes soften. Remove the soup from the stove, pour in the cream, and stir. Add the vinegar, sugar, ground pepper, and chopped dill. Do not cook further. Mix with a wooden spoon, season to your liking with salt or sugar if necessary. Let the soup sit for 5 minutes then serve.
Arroz y Frijoles Negros (Rice and Black Beans) Ingredients 225 grdried black beanssoaked the night before 1 lWater ½ green bell pepperchopped ½medium onionchopped 4garlic clovesminced 1bay leaf 2 tablespoonsOlive Oil ½ teaspooncumin 1 teaspoonoregano ¾ teaspoonpaprika ½ teaspoon Saltand more to taste 1 tablespoonsherry vinegaror red wine or apple ½ tablespoonSugar riceto serve Introduction We’re going to Cuba with this recipe of rice and black beans. This recipe has variations that depend on the area of the country. For example, if you visit the east, they will offer you congrí with red beans in oriental style. But if you are in Havana, you will see this recipe made with black beans: the habanero style. It is said that the Arroz y Frijoles Negros recipe has been around since the 19th century and there are several assumptions about its origin and its name. The first popular legend says that congrí “sounds like French”, and from there the hypothesis was put together that the recipe comes from a fusion of French and African food that slaves brought to the island. However, this is not the only theory. There is another that is affirmed by the great Cuban anthropologist Fernando Ortiz, who says that congrí comes from Haiti, where red beans are called congó and rice riz, as in French, the combination of both terms would have created the word congrí. Another hypothesis of how the recipe came about is found in the famous book Cocina al minute by Nitza Villapol. In this it is said that at some point, as beans take a while to cook, it occurred to someone to shorten the time by adding rice to the beans when they were quite tender. But let’s leave history aside and see how you can prepare this traditional Cuban traditional. The recipe is very easy so you don’t need to be a professional chef. Why wait any longer to give it a try? directions Cooking black beans is easy and inexpensive. First, cover the beans with water and soak overnight. Before cooking, drain the beans and add fresh tap water. You can cook the beans on the stovetop, in a pressure cooker, or in an electric slow cooker. Drain the beans and add them to a pot with water, half the pepper, half the onion, half the garlic and the bay leaf. Bring to a boil, reduce the heat to a simmer, cover the pot, and simmer for 45 minutes. After 35 minutes, start preparing the sauce. Heat the oil in a skillet over a medium heat. Sauté the onion first, then the pepper, and finally the garlic. Add the cumin, paprika, and oregano and fry, stirring, for 30 seconds or until the aroma is released.
Kulajda (Mushroom, Potato, and Dill Soup) Ingredients 1 lbpotatoes 1 handfuldried mushrooms 1/3 stickButter 4 tbspall purpose flour 1/4 cupSugar 3/4 cupheavy cream 3 tbspvinegar 3 tbspchopped fresh dill 3 cupsBeef Broth 2 cupsWater Salt & pepper 4hard boiled eggsIntroduction Given that this is one of the coldest, rainiest springs on record in the Czech Republic, it’s technically soup season (even if we wish that it wasn’t)! From creamy kulajda to grandma’s homemade chicken vývar, soup is an essential part of Czech cuisine. For centuries, a handful of traditional recipes have offered sustenance, relief from a cold or hangover, and a savory opening act for Sunday lunch. Kulajda, or creamy dill, mushroom, and potato soup with poached egg, is a proud representative of the sweet and sour dish family. It originated in southern Bohemia but is widely consumed all over the country, sometimes with a few alterations to the original recipe. And since Czechs consider themselves avid mushroom pickers, they make use of their freshly picked mushrooms in the summer and dried ones in the winter. The procedure is simple: you sauté some diced onion in a pan with butter, add flour to make a roux, then add broth. Then you add your soaked, boiled, or sautéed mushrooms, depending on which you are using, and season the soup with bay leaves, allspice, salt, and pepper. Add boiled potatoes to the soup and cook. Soften with sour cream and some chopped dill and you’re done.directions Throw the dried mushrooms into a pot with 2 cups of water and bring to the boil. Reduce the heat and simmer for 15 minutes. Set aside. Melt the unsalted butter over a medium heat. Add the all-purpose flour and stir for 1 minute. Start adding the beef broth in batches: add ½ cup of beef broth, stir well. Continue until the broth is used up. Add the mushroom broth to the soup, straining the cooked mushrooms. Add some salt and stir. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and let it cook for 10 minutes. Meantime, peel the potatoes and cut them into ½-inch cubes. Add them to the soup together with the cooked mushrooms and cook for another 15 minutes until the potato cubes soften. Remove the soup from the stove, pour in the cream, and stir. Add the vinegar, sugar, ground pepper, and chopped dill. Do not cook further. Mix with a wooden spoon, season to your liking with salt or sugar if necessary. Let the soup sit for 5 minutes then serve.
Arroz y Frijoles Negros (Rice and Black Beans) Ingredients 225 grdried black beanssoaked the night before 1 lWater ½ green bell pepperchopped ½medium onionchopped 4garlic clovesminced 1bay leaf 2 tablespoonsOlive Oil ½ teaspooncumin 1 teaspoonoregano ¾ teaspoonpaprika ½ teaspoon Saltand more to taste 1 tablespoonsherry vinegaror red wine or apple ½ tablespoonSugar riceto serve Introduction We’re going to Cuba with this recipe of rice and black beans. This recipe has variations that depend on the area of the country. For example, if you visit the east, they will offer you congrí with red beans in oriental style. But if you are in Havana, you will see this recipe made with black beans: the habanero style. It is said that the Arroz y Frijoles Negros recipe has been around since the 19th century and there are several assumptions about its origin and its name. The first popular legend says that congrí “sounds like French”, and from there the hypothesis was put together that the recipe comes from a fusion of French and African food that slaves brought to the island. However, this is not the only theory. There is another that is affirmed by the great Cuban anthropologist Fernando Ortiz, who says that congrí comes from Haiti, where red beans are called congó and rice riz, as in French, the combination of both terms would have created the word congrí. Another hypothesis of how the recipe came about is found in the famous book Cocina al minute by Nitza Villapol. In this it is said that at some point, as beans take a while to cook, it occurred to someone to shorten the time by adding rice to the beans when they were quite tender. But let’s leave history aside and see how you can prepare this traditional Cuban traditional. The recipe is very easy so you don’t need to be a professional chef. Why wait any longer to give it a try? directions Cooking black beans is easy and inexpensive. First, cover the beans with water and soak overnight. Before cooking, drain the beans and add fresh tap water. You can cook the beans on the stovetop, in a pressure cooker, or in an electric slow cooker. Drain the beans and add them to a pot with water, half the pepper, half the onion, half the garlic and the bay leaf. Bring to a boil, reduce the heat to a simmer, cover the pot, and simmer for 45 minutes. After 35 minutes, start preparing the sauce. Heat the oil in a skillet over a medium heat. Sauté the onion first, then the pepper, and finally the garlic. Add the cumin, paprika, and oregano and fry, stirring, for 30 seconds or until the aroma is released.
Buko Pie Ingredients Crust 2 cupsall purpose flour 3/4 cupsvegetable shortening 1/4 tspSalt 1 tbspSugar 1egg 5-6 tbspcold water Buko Filling 2 cupscoconut water 1 cupSugar 1/3 cup cornstarchdissolve in 1/4 cup water 1 tspvanilla extract 2 cups young coconut meat 1eggfor eggwash Introduction Buko Pie is also known as young coconut pie and is a traditional Filipino dessert. It resembles coconut cream pie made with young coconut meat with a creamy-custard filling! Buko pie was invented by Nanette Pahud while working for an American Professor at the University of the Philippines Los Baños, Laguna. She was learning how to make apple pie and her great desire to become and own her own bakery led her to experiment with apple pie alternatives since apples aren’t that plentiful in the Philippines. Buko pie is what Filipinos call a type of pasalubong — a Tagalog phrase meaning “bring something home for me,” which refers to the tradition of bringing souvenirs, often food, back home after a trip. ⁠ A perfect snack or dessert! 1. In a bowl, pour flour, sugar, and vegetable shortening. 2. Using your hands, mix them together until you have a sandy/crumbly texture. 3. Add the salt and egg and mix by hand again until well incorporated. 4. Gradually add the water, 1 tablespoon at a time while kneading gently with your hands until it forms into a dough. 5. Cover with cling film and leave to rest for 30 minutes in the fridge. 1. In a cooking pot, heat the coconut water and sugar over a medium heat until the sugar dissolves. 2. Add the coconut meat and simmer for 5 minutes then pour in the vanilla extract. 3. Lower the heat and while gently stirring, add the cornstarch-water mixture. Continue stirring until you achieve a thick creamy texture. 4. Set aside to cool. 1. Pre-heat the oven to 180°C with the fan running. 2. Take the dough out of the fridge and cut into two equal parts on a flat surface lightly dusted with flour. 4. Take one part of the dough and roll it out with a rolling pin. Set aside the other half of the dough. 5. Lay the flatten dough in a round non-stick baking pan and poke holes in it with a fork. 6. Pour the buko (coconut) filling into the baking pan and even it out. Roll out the other dough half and lay it on top of the filling. Seal the sides by pinching with your fingers or pressing down with a fork. 7. Poke holes in the pie top to allow air to escape while baking. Brush egg wash on the surface
Ginataang Bilo Bilo Ingredients 1/2 cup uncooked mini sago pearls Water 20 to 25 piecesglutinous rice balls 5 cups coconut milk 1 cup Sugar 1 cup coconut cream 1 cupripe jackfruit shredded For the Glutinous Rice Balls: 1 cup Glutinous Rice Flour 1/2 cup WaterIntroduction Ginataang Bilo is a Filipino dessert made of small glutinous balls of coconut milk and sugar. They can be served hot or cold and are just perfect for any kind of weather. This recipe is perfect and the coconut milk is so creamy and not too sweet and the rice balls are super chewy! When I was young, my grandmother and I used to eat bilo-bilo on suman (sweet rice cake). It’s so delicious. directions In a pot over a medium heat, bring about 6 cups water to a boil. Add the sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well. In a deep pot over a medium heat, combine the coconut milk and sugar. Bring to a boil, stirring occasionally, until the sugar is dissolved. Add the glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to the top. Add the coconut cream and stir to combine. Add the sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through. Serve warm. In a small bowl, combine the glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour, and if too crumbly, add a little bit more water. Using the palms of your hands, form about 1 teaspoon of dough into smooth balls. Cover the prepared balls with a cloth until ready to use.
Filipino Leche Flan (Filipino-Style Crème Caramel) Ingredients ½ cupgranulated sugar 10 pcsEgg Yolksfrom large eggs room temperature 1 can ( 10-oz)condensed milk 1 cup Evaporated Milk 1 tsp vanilla extract ½ tsp fresh lime juicesee notes pinchSaltIntroduction This famous Filipino dessert dates back to Ancient Rome! The Romans were the first to domesticate chickens and found themselves with an egg surplus. Using what they learned from the Greeks, they developed new egg-based recipes. Most versions of flan in ancient times were more savory than sweet—imagine an eel and pepper flan. As the Romans conquered Europe, so did their recipes! Flan in the Middle Ages had a flour crust and contained more eggs to help it firm up faster. It was flavored with almond milk, cinnamon, saffron, and rosewater or sometimes with nutmeg and meat. Spain was the first to use sweet caramel as a topping, as a result of Moorish influence, and they also flavored it with honey, almond, and oranges. Just like the Romans, the Spaniards spread the recipe as they conquered other parts of the world: notably the Philippines and Mexico in the 16th century. Philippine historians theorized, “the leftover egg white from making leche flan were used as cement for stone walls when churches were built”. Traditional Filipino recipes used fresh milk from carabao (water buffalo) or were flavored with dayap (key lime), but modern recipes are fairly simple, using a combination of evaporated milk, condensed milk, and vanilla. I bake mine in the oven, but there are other techniques such as steaming or Bain-Marie, which is what my mom does. These techniques date back to the Renaissance, when recipes for flan started showing up in cookbooks. Notes: directions Preheat the oven to 350°F. Make the caramel first by dissolving 1/2 cup granulated sugar over a low to medium heat. Leave to dissolve, swirling occasionally to ensure the sugar does not harden and/or burn. Once it turns a light golden color, remove from the heat and spread evenly in a baking pan. Set aside and work on the flan. Whisk the 10 egg yolks then add the can of condensed milk. Stir until thoroughly combined. Add 1 cup evaporated milk, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lime juice, and mix well. Add a pinch of salt and give the mixture a final stir. Transfer your mixture into a baking pan (on top of the caramel), straining it through a fine mesh sieve or cheesecloth. Gently and carefully pour it so as not to create any air bubbles. Place your baking dish in a roasting pan and put it in the preheated oven. Then fill the ro
Halo Halo Ingredients Recipe #1: 2ripe bananassliced (or nilagang saging na saba) 1 cupcooked gelatincubed (make ahead) 1 bottlelangka(ripe jackfruit) 1 bottlesweetened red mung beans 1 bottlesweetened macapunoor fresh young coconut 1 bottlesweetened white beans 1 bottlecooked ube halayasweet purple yam 4 cups shaved ice 2 cups Milk 4 scoopsUbe ice cream 1/2 cuppinipigor rice krispies 1Llanera of Leche flanmake ahead 1 cupsweetened camotemake ahead 1 cupcooked sago/tapiocamake ahead 4 pcs champolawafer stick Recipe #2: Kaong(sweet Palm Fruit) langkajackfruit pinipigdried rice Sagojelly pearls Macapunosweetened coconut meat Boiled Red MunggoBoiled Red Mung Beans SabaBanana – Like plantain Maiscorn UbePurple Yam colored gelatin 2/3 cupEvaporated Milk Ube ice creamIntroduction Halo halo is a shaved ice dessert from the Philippines. The term halo-halo literally means mix-mix and describes the colorful mélange of ingredients in this dessert. The layers usually have sweetened beans, coconut jam, palm fruit, shaved ice, more sweetened fruit, ledge flan or milk flan, purple yam jam, purple yam ice cream, ripe jackfruit and is drenched in evaporated milk. This dessert is very popular during the summer. Vendors often sell halo halo in the side-streets. The ingredients are kept in glass jars and placed on top of a small wooden or plastic table. TIP: When eating halo halo, gently dig the shaved ice using a spoon and mix everything together until the ice melts and all the flavors are combined. Indulge! directions Prepare 4 halo halo crystal glasses. Arrange all ingredient into 4 equal parts for each serving glass. Add 2 tablespoons of each ingredient, layer by layer starting with red mung beans, sweetened camote, white beans, langka, bananas, sago, and gelatin. Top with 1/2 cup shaved ice. Pour 1/4 cup milk over the shaved ice and top with a scoop of ice cream, topped with macapuno, a small slice of leche flan and ube halaya on the rim. Serve with a crispy wafer stick. Lastly, sprinkle pinipig or rice krispies on top to garnish. Using a large ice cream bowl, arrange the following ingredients: sweet palm fruit, sweetened coconut meat, boiled red mung beans and sweetened jackfruit. You may also add sweet white beans, colorful gelatins
Ropa Vieja (Old Clothes) Ingredients 2 poundsbeef flank steakor skirt steak, trimmed 1 large yellow onionthinly sliced 1 of eachlarge green, red and yellow bell pepper thinly sliced 4cloves garlicminced 2 teaspoons dried oregano 2 teaspoons ground cumin 2 teaspoons sweet paprika 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 2 teaspoons Kosher Salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1 cup chicken brothchicken broth has a stronger/deeper flavor than beef broth 1 16 ounce can canned crushed tomatoes 1 6 ounce can tomato paste 2Bay Leaves 1large carrotscut in half 1stalk celerycut in half 1 cupLindsay Naturals Green Olivesrinsed and drained (you can slice them if you prefer) 1/2 cupLindsay Roasted Red Peppersthinly sliced, drained 1/4 cupLindsay Pimientosdrained 2 tablespoons Lindsay Capersrinsed and drained 1/3 cup fresh parsleychopped Introduction The recipe for Cuban-style Ropa Vieja (Old Clothes) is one of the most traditional recipes of the cuisine of the largest of the Antilles. So there are different ways to prepare it according to the province and depending on each family tradition. It is, without a doubt, one of the most favorite dishes in the largest of the Antilles and is known as the national dish of Cuba. Like so many other cultural symbols, gastronomy speaks of the customs and realities of each nation and of people. The recipe for old clothes, an emblematic Cuban dish, is also part of that narrative. It is said that the recipe arrived on the Island with immigrants from the Canaries. The original Spanish version is made with beef, chicken or pork, or a combination of any of the three, and can be mixed with chickpeas or potatoes. But the Cuban dish only has the shredded meat in the sauce. Rumor has it that a poor man had guests to eat. As he was very poor, there was nothing to cook for them, so he went to his closet and took out some old clothes, which he hugged, trying to fill them with love. When he cooked them, his love for his family turned his old clothes into meat and this delicious dish emerged. Of course, this is sadly a myth. But what is true is that love should be the most important ingredient of every meal. directions Pat the beef dry and sprinkle with salt and freshly ground black pepper. Heat a little oil in a Dutch oven over a high heat. Once very hot, add the beef and brown generously on all sides. Transfer the beef to a plate. (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.) Add the sliced vegetables to
Los Moros y Cristianos Ingredients 2 lbrice 1 lbblack beans 6 cupsWater 1large chili pepper 3garlic cloves 1bay leaf ½ teaspoonoregano ½ teaspoon cumin 4 tablespoons Oil 4 tablespoonsButteroptional 1 teaspoon Salt 1 tablespoonvinegarIntroduction Los Moros y Cristianos is a traditional Cuban dish. The main ingredients, rice and black beans, come together to make one of the most popular delicacies oo the island. Its name, Los Moros y Cristioanos, has its origin in a historical event. Centuries ago the Spaniards used to call the inhabitants of the Arab towns Moors. The Arabs, who dominated the territory that Spain today occupies, introduced a gastronomy in which rice predominates. For several centuries, the Spanish, who were Christian, fought to regain their territory and after a long struggle, the Christians came to dominate the Moors and expelled them. The name of this Antillean dish alludes to this precise historical moment in which the confrontation between Moors and Christian took place; the two sides are represented in the two ingredients: rice and beans. directions Soak the beans for 24 hours in lots of cold water. Rinse thoroughly. Put the beans, half the salt, the bay leaf, one of the peppers, and 5 cups (1,25 l) of water in a large pot, and cover and cook until they soften. Cook covered on a low-medium heat for 1 and a half hours. The beans should be tender but not mushy. Drain the beans and set aside 2 cups (1000 ml) of their cooking water. If there is not quite a liter, add more water to make it up. Sauté the onion and chili pepper in oil, then add half the garlic, which should be crushed with roasted oregano and cumin. Add the beans, the washed rice and the bean water, and the rest of the salt. Cook over a high heat until it boils, then turn down to medium and cook until the rice softens and is shelled. Pour in the vinegar. Fry the remaining crushed garlic in the butter until golden brown. Gradually remove it and the butter, pouring it into the rice. Stir well to coat it all in butter.
Silvanas Ingredients Dacquoise 6egg whitesroom temperature 3/4 cup granulated sugar 1 1/2 cup cashew 1 tspvanilla a pinch Cream of Tartar Buttercream 6 Egg Yolksroom temperature 1 cupSugar 1/4 cupWater 2 cupsunsalted butterwhile the butter is cold, cut it into smaller cubes/squares and let it sit at room temperature 1 tspvanilla Garnish 3/4 cupground cashewIntroduction Silvanas is a famous Filipino dessert. They are crunchy, creamy frozen cookies made of cashew-meringue wafers filled and covered with buttercream and coated with graham cookie crumbs. I really enjoy silvanas. They are the perfect amount of sweetness with great texture; crunchy, crumbly, and buttery. It might not be easy making them: from slowly baking the cookie shells at a low temperature down to the filling. It’s a battle with the freezer door, constantly opening it to ensure the fluffy buttercream hardens. But the result is amazing and one bite is never enough; they are addictive! There are two things you need to remember about making successful meringue every time: 1. Cover a cookie sheet with parchment paper and prepare a piping bag with a plain tip. 2. Make the meringue in a grease free bowl. Beat the egg whites and add a pinch of cream of tartar. Once it forms into soft peaks, gradually add the sugar, then add the vanilla. Continue to beat until stiff peaks form. 3. Fold in the chopped cashews carefully without deflating the meringue. Transfer the meringue into a piping bag with a plain tip. If you don’t have a piping bag with a plain tip, you can use a ziplock bag and just cut off the tip of one corner. 4. Pipe 1.5″- 2″ diameter circles. You can do this with a printed or draw 1.5″- 2″ circles on paper (which you can re-use) and place it underneath the parchment paper; remove before baking. Or directly draw circles on one side of the parchment paper and turn it over when ready to pipe. 5. Bake for 325°F for about 20 to 30 minutes or until they are golden brown. 6. Once done, leave them to cool before applying the buttercream. 1. Prepare a small pot, a stand mixer with a wire whisk attachment, and a candy thermometer. 2. In a small pot, combine the sugar and water, and stir to dissolve. Turn the stove to medium heat to bring the syrup to a boil. 3. While waiting for the syrup to reach a temperature of 240°F, place the egg yolks in the bowl of your stand mixer. Use the wire whisk attachment to beat the eggs at medium speed.
Buko Pandan Ingredients Gulaman (Jelly): ¾ teaspoonagar agar powder 2 cups (480ml)Water 1/4 cup (60g)granulated sugar 2 teaspoon pandan extract Other Ingredients: 1 cancoconut cream ½ can (160g)condensed coconut milk 2 teaspoon pandan extract ½ cup (85g)mini tapioca balls ¾ cup (135g)nata de coco ¾ cup (135g)macapuno stringsor fresh grated coconut Introduction Buko pandan is one of the most popular desserts in the Philippines, and it’s incredibly easy to make. This creamy and unique dessert can be found in many cafés and restaurants and is a great alternative to regular frozen treats. Its creamy texture and coconut milk base make it less sweet than your typical ice cream. Plus, it’s uniquely Filipino! directions Prepare a flat baking dish or glass to set the jelly in. In a medium-sized saucepan, mix together the agar-agar powder, water, pandan extract, and sugar. Bring it to the boil over a medium heat, stirring regularly. Allow to boil for 2 minutes. Pour out into the prepared baking dish or glass and place it in the fridge to set for 2 hours. Use a knife to cut it into squares. Follow the instructions on the package to cook the tapioca pearls. Set aside. To combine, take a large bowl, pour in coconut cream, condensed coconut milk, and pandan extract. Mix until well combined, and then add in the nata de coco, macapuno strings, mini tapioca pearls, and the pandan gulaman. Chill in the fridge for a few hours. Serve and enjoy!
Chocolate Mousse with Oranges Ingredients 200 grdark chocolate 50 grSalted Butter 250 grpure cream 3Eggs 20 grmaple syrup Garnish: 80 grSpeculoos Biscuit 1orangeIntroduction We’ve very excited to share this chocolate mousse recipe by French-born chef and published cookbook author Dominique Heitz.directions In a large bowl, melt chocolate with butter, set aside. In a second bowl: whip the cream and maple syrup to soft peak, keep in fridge. Separate the egg yolk from egg whites. In a third bowl, place the egg whites and start whisking. Add gradually the sugar to form a light meringue. Mix the egg yolk into the melted chocolate. Combine all three bowls. First add the egg white into the chocolate, keep it as airy as possible. Then add the whipped cream in the chocolate, slowly, to keep a light consistency Pour the mousse in the Glasses and set in the fridge. Peel the orange and cut the segments. Take your Speculoos and break them into crumbs. It works really well if you put the biscuits in a large Zip‑logs bag and crush them.
Gemista (Greek Stuffed Tomatoes and Peppers with Rice) Ingredients 6large tomatoes 6large bell peppers 1/4 cup Olive Oil 1large onionfinely chopped 1clove garlicfinely chopped 350 grnon aromatic riceor 1 1/2 heaped tbsp for each vegetable 1 cupwhite dry wineabout 200 ml) 1organic vegetable bouillon 1 tbspSea Salt Freshly black pepper 3 tbspdried mint 2 cupstomato pulppuréed (divided) ½ cup Parsleyfinely copped 3/4 cup Olive Oil 3large potatoescut into thin wedges (about 8 pieces) Salt and pepper oregano 1 cup WaterIntroduction Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned. As with most people’s favorite foods, this is also a comfort food for me, but as opposed to many comfort foods this one is healthy. And is a very traditional Greek dish. I usually make them with either tomatoes and red peppers, but you can use different types of vegetables, such as potatoes or green peppers, instead of tomatoes. directions Wash the tomatoes and peppers and put them in a large baking tin. Slice off the side of the green peppers, cut around the seeds, which remove, as well any veins. Cut a horizontal slice off the top or bottom side of the tomato. Use a knife to cut off the larger chunks of their flesh and finish by using a teaspoon to scoop out the tomato flesh. Put it in a food processor and then purée. Put them in a large baking pan and season the interior with salt. Heat the olive oil in a non-stick frying pan and sauté the onion until translucent. Add the garlic and sauté it for a few seconds. Add the rice (about 1 1/2 heaped tablespoons for each vegetable) and mix until it is wet. Add the wine and cook for a few minutes until the alcohol evaporates. Crush the bouillon with your fingers and add it to the rice, together with the mint, raisins, salt, pepper and oregano and mix. Add half of the puréed tomato and simmer for five minutes or until the juices are absorbed. Mix in the parsley and set aside to cool. Fill the tomatoes and peppers with this mixture, but make sure not to over-stuff them, as the rice will expand while cooking and will break your veggies. Cut the potatoes in the middle and then into thin wedges and sprinkle some salt, pepper and oregano and toss to coat them well. Add them between the vegetables. Cover the vegetables with their lids and add the remaining olive oil, the remaining blended tomatoes and
Mais Con Yelo Ingredients 1/2 cup canned sweet corn kernels 2-5 tbsp.cornflakescrushed 1/4 cup condensed milk 1/4 cup Evaporated Milk 2-5 tbspwhite sugaraccording to your taste 2-3 cupsiceshaved or crushed 2 scoops vanillasweet corn, or mango flavored ice cream Introduction Mais con Yelo (corn with ice) is a cool and refreshing Filipino dessert made with sweet corn, shaved ice, milk, and sugar. It is served plain or topped with toasted rice krispies, crushed cornflakes, or even with ice cream. Traditionally, both halo-halo and mais con yelo are made with crushed or shaved ice drizzled with a sweet, milky mixture. directions Crush or shave the ice using a shaved ice machine, blender, or food processor. Combine the evaporated milk and condensed milk in a large bowl. Place 2 tablespoons of corn kernels in each tall glass. Add a layer of shaved or crushed ice on top of the corn kernels. Add another 2 tablespoons of corn kernels followed by another layer of ice. Add the remaining corn kernels on top of the ice. Sprinkle crushed cornflakes on top. Pour half the milk mixture into each glass then add sugar according to taste. Top with a scoop of ice cream if desired.
Biko (Filipino Sticky Rice Cake) Ingredients 2 cupsglutinous riceaka sticky rice or malagkit 1 1/2 cups Water 2 cups Brown Sugar 4 cups coconut milk 1/2 tspSalt 2Pandan leavestied (optional) Introduction This famous Filipino dessert is an easy to make rice cake often served at fiestas, weddings, and funerals. It is made with glutinous rice and coconut milk with a bittersweet coconut curd topping. Biko is gooey, sticky, and has a distinct, nutty sweetness. Unlike other rice cake recipes, biko needs a bit of patience because the rice needs to be constantly stirred the rice for 20 minutes to prevent it from sticking to the pot. It is then baked, during which time you have to create the top layer, pour it on top, and finishing it off by baking again. This biko recipe, however, is very simple, taking a little less than an hour with just a few ingredients. All you need is a pot, a rice cooker, and a serving plate! This biko is so easy to make, you’ll be able to enjoy it at your dining table in no time! 1. Place the rice in a large bowl. Cover with cool water and soak overnight. Rinse the rice, drain, and set aside. 2. Preheat the oven to 350°F. Generously butter an oven proof 9×13-inch casserole pan. 3. Reserve ¾ cup of the coconut milk. Pour the remaining coconut milk and 1 ½ cups water in a large sauce pan. Put on a medium heat and cook until the mixture begins to simmer. 4. Add the drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid. 5. Reduce the heat and add 1 ½ cups brown sugar and salt to the rice mixture. Continue to cook for another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky. 6. Transfer the cooked rice mixture into the prepared pan and even out the surface. 7. In a small sauce pot, combine the reserved coconut milk and the remaining 1 cup brown sugar. Bring to a boil until the sugar has dissolved. Remove from heat and allow to cool slightly, 3-5 minutes, before gently pouring over the rice mixture. directions
Minatamis Na Saging (Sweetened Saba Bananas) Ingredients 2-3 lbscooking bananasaba or plantain banana, sliced into bite pieces 1 cupWater 1 cupBrown Sugaradd more if you want it sweeter 1 tbspvanilla extract 1/2 tsplemon peeloptional Introduction Minatamis na Saging Saba, or sweetened banana, is a delicious Filipino dessert that is very easy to make and the whole family love. Philippines is one of the leading global exporters of bananas. Because of their widespread availability, Filipinos get to enjoy a variety of this fruit. Each one has its own unique characteristic, but only Saba or burro bananas are used to make sweetened bananas or Minatamis na Saging. The bananas should be ripe but still firm and not mushy. This recipe uses simple ingredients that you might already have in your pantry so give this Minatamis na Saging recipe a try. Make it and share it with family and friends. This is also great with milk and shaved ice, or as an ingredient in another popular Filipino dessert: halo-halo. 1.Place the water in a medium size deep pan and bring into a boil. 2. Add the sugar and stir to dissolve. Simmer for 2 minutes. 3. Add the banana and simmer for about 15-20 minutes stirring occasionally until the sauce starts to thicken. Taste to see if more brown sugar is needed. Add accordingly. 4. Add the vanilla extract and lemon peel. Stir gently and cook for another minute. 5. Turn-off the heat and allow the bananas to cool. Transfer to a serving plate and enjoy! directions
Sapin Sapin Ingredients 1/3 cupcoconut milk 1 cancondensed milk 3/4 cup Sugar 1 cupGlutinous Rice Flour pinchSalt 1/2 teaspoonpandan extract 1/2 - 1 teaspoon Red Food Color 1/2 teaspoonYellow Food Color 1 teaspoon Purple Yam ube flavor coconut oilfor greasing the pan and the layers of sapin-sapin Introduction Sapin-Sapin is a multi-colored (and multi-flavored) Filipino layered sticky rice cake. This Filipino popular dessert is made of galapong (sticky rice dough) mixed with coconut milk and sugar which is then divided typically into 3 parts; purple yam and pureed corn are usually added to make the purple and yellow layers respectively, and the third part is left plain. Each layer is steamed until firm before the next one is added. When ready to serve it is topped with either latik or toasted, sweetened grated coconut. It usually takes a whole day to finish this dessert. Thankfully, there is an easy way to make this now, using glutinous rice flour and food coloring and flavorings. Then it’s just a matter of mixing the batter, dividing it, and adding different colors to make layers—as many as you wish. directions Bring 3 cups coconut milk to a boil until the oil comes out and the curdled coconut milk turns golden brown. In a large mixing bowl, combine the glutinous rice flour and sugar. Mix well. Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth. Divide the mixture into 3 parts. Add the mashed purple yam and ube extract to the first part along with the violet food coloring. Stir thoroughly and set aside. Shred the jackfruit (without the seed) in a food processor. Add the processed jackfruit to the second part along with the yellow food coloring and mix well. Set aside. Note: leave the third part as it is. Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat and bring the water to a boil. Grease a round baking pan with cooking oil or coconut oil. Pour the first part (violet) into the greased baking pan. Make sure that the mixture settles. Cover the baking pan with cheesecloth and steam for 12 to 16 minutes. Remove the baking pan and then pour in the white mixture. Use a spatula to spread it on top of the violet mixture. Squeeze the cheesecloth to remove any excess water. Put it back on the baking pan. Steam for another 12 to 16 minutes. Remove the baking pan from the steamer and then pour in the yellow mixture. Spread the mixture over the previous one using a spatula. Again, remove any excess water from the cloth and put it
Turon Ingredients 12saba bananas 1 cupSugar 24spring roll lumpia wrappers 1/2 cup sweetened jackfruitsliced into strips OilIntroduction Turon (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging (banana lumpia), is a Filipino dessert made of thinly sliced bananas (preferably saba or Cardaba bananas), dusted with brown sugar, rolled in a spring roll wrapper and fried. Other fillings can also be used, most commonly jackfruit (langka), and sweet potato, mango, cheddar cheese, and coconut. Turon’s popularity comes from its simplicity and availability. Since the ingredients are both cheap and plentiful, the snack is one of the most accessible treats in the Philippines. It is also one of the most common street foods, sold by many street vendors in both urban and rural areas. Slices of jackfruit often accompany the banana as a filling. It is served warm with a drizzle of caramel. directions Peel the bananas and cut them lengthwise into two halves. Roll in sugar. Separate the wrappers into individual sheets. On a flat working surface, lay a wrapper like a diamond. Arrange 1 banana slice in the middle of the diamond and place 2 to 3 jackfruit strips lengthwise on top of each banana slice. Fold the bottom pointed end of the wrapper over the filling. Fold the sides of the sheet inward and roll into a log. Wet the pointed edge of the wrapper to completely seal. Roll the sealed springrolls in sugar. Repeat with the remaining bananas. In a skillet over a medium heat, put about 1-inch deep of oil. Add the banana spring rolls seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until crisp and golden brown.
Ube Halaya (Purple Yam Jam) Ingredients 1.5 lbs (675g)Ubefresh or frozen 1 cup (8floz/240ml) Evaporated Milk 1 cup (8floz/240ml)full fat coconut milk 1 can (1 cup/ 14oz/397g) condensed milk 1 cup (8oz/225g)Sugar ½ cup (4oz/115g)Butter 1 tablespoonLemon Juice 2 teaspoonsvanilla extract ¼ teaspoon SaltIntroduction Ube Halaya is a Filipino dessert made from purple yam or Ube, as we call it. It is usually only served on special occasions because of the time and work it requires. But do not get discouraged because it is worth all the effort and with the new kitchen gadgets nowadays, it can be a lot easier. Ube Halaya, distinguished by its purple color, is a unique dessert mostly associated with Filipinos, just as the red bean is associated with China and the green matcha with Japan. directions Wash the ube but leave the skins on. Steam or boil them whole until tender in the middle, roughly 30-40 minutes depending on size. Once cooked through, let them cool down before peeling off the skin. Roughly chop into cubes and set aside. Once cooked, ube can be stored in the freezer in an airtight container for months. You can get the ube ready in advance of making your jam. In a heavy bottom, large pot, add the cooked ube, evaporated milk, coconut milk, condensed milk, and sugar. With an immersion blender, blend the mixture to make the ube as smooth and silky as possible. You can also do this in a liquidizer, food processor or using a hand masher. Once smooth, move the pot to the stove and cover with a lid. Heat over medium/low until it comes to a simmer. Simmer for roughly 40-45 minutes. Stir the mixture continually while cooking to prevent the jam from sticking to the bottom of the pot and burning. The jam mix will spit so just be careful when you remove the lid. When the jam has thickened, whisk in the butter, lemon juice, vanilla, and salt. Remember that the ube halaya will thicken a lot as it cools down, so factor that in. Carefully spoon the mixture into jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, but I like to divide up into smaller amounts and freeze for up to 4 months.
Maja Blanca Ingredients 1 can (400 ml) coconut milk 1 can (354 ml)Evaporated Milk 1 can (300 ml) Sweetened Condensed milk 1 cupcanned whole kernel corndrained ¾ cup cornstarch ¾ cup Milk ½ cupunsweetened coconut flakesIntroduction Maja blanca is a Filipino dessert that is usually served on holidays or special occasions. It is especially popular during Christmas time. The base is like a coconut pudding mixed with kernels of corn and milk . This recipe uses several types of milk, coconut flakes, and corn to create a deliciously sweet treat with gelatin-like consistency. Surprisingly, this dessert is easy to make. It uses easy to find ingredients and there are only a few easy-to-follow steps. directions Grease the bottom and sides of an 8-inch square pan. Set aside. In a pot, combine together the coconut milk, evaporated milk, and condensed milk. Bring the mixture to a boil over a medium heat, stirring occasionally. Stir in the corn kernels and cook for about a minute or two. In a small bowl, combine the cornstarch and milk and then whisk until the cornstarch has completely dissolved. Gradually add the cornstarch mixture into the pot, stirring, until the mixture thickens to a paste. Watch carefully as the mixture will thicken quickly. Transfer the mixture into a prepared pan. Use an oiled spatula to smooth out the surface. Allow the mixture to cool down, cover, and then put in the fridge for at least an hour. Meanwhile, spread the coconut flakes in a wide skillet. Toast over a medium heat, stirring constantly, until browned. Cut the maja blanca into squares and then serve with a sprinkle of toasted coconut flakes on top.
Kolokithokeftedes (Fried Zucchini/Courgette Balls) Ingredients 3zucchini 3spring onionsor 1 onion 5-7 stems fresh mint and dill 2Eggs pinch Sea Salt from the mill black pepper of half a lemonGrated rind 70-80 grFeta cheeseoptional 70-80 grFlourdepending on thickness Olive Oilor sunflower oil for frying Yoghurt Dip: 200 grGreek yoghurt of a quarter lemonGrated peel Salt 1 tablespoon Olive OilIntroduction Zucchini fritters with the perfect balance of feta and dill are absolutely scrumptious. I always order these at a Greek tavern as a starter with dips while on holidays in Greece (wish I was there right now). This traditional Greek dish is a popular Cretan ouzo meze, found in most of the island’s taverns and restaurants. If you ever get to eat this popular dish, you will be impressed by the flavorful texture, full of salty, tasty feta cheese with a hint of fresh mint! These zucchini fritters are great for breakfast, brunch, lunch or even dinner with a Greek salad on the side or some tzatziki. You simply have to make them. To all the vegetarian lovers out there, you will want to add this very tasty appetizer to your menu! directions Wash the zucchini and grate with a vegetable grater. Squeeze the grated zucchini well with your hands. Put it in a sieve, mix in some sea salt, and leave to stand for about 1 hour. Then squeeze the zucchini again and put it in a bowl. Wash the mint and dill and chop the leaves finely. Stir the eggs briefly. Mix the zucchini, herbs, lemon zest, salt, pepper, feta, and eggs in a bowl. Add the flour and stir a little. Take care to use only enough flour to make a thick liquid mass. Heat the oil in a pan, preferably a coated pan, otherwise they will stick together. With a spoon, put the dough in small heaps in the hot oil, press them down and shape them with the spoon if necessary. Turn down the heat so that the Kolokithokeftedes do not brown too quickly. Fry them until golden brown on both sides, take them out, and put them in layers on kitchen paper. Mix the yoghurt dip with the lemon peel and olive oil and season to taste with a little salt and pepper.
Greek Pastitsio (Baked Greek Lasagna) Ingredients Base Ingredients: 350 grmacaronifor Pastitsio (you can substitute penne or ziti) 110 grFeta cheese4 ounces 2Eggs Meat Sauce: 700 grlean minced beef25 ounces 2medium red onionsfinely chopped 2cloves of garlic chopped 400 grcanned chopped tomatoes14 ounces 1 tbsp tomato puree 1 tsp Sugar 1 glassred wine 1cinammon stick 1whole cloves 1/4 of a cup Olive Oil sea salt and freshly ground black pepper Béchamel: 120 grFlour4 ounces 120 grButter4 ounces 900 mlMilk3 and 1/2 cups 2Egg Yolks 100 grParmigiano Reggianoor Kefalotyri (3.5 ounces) a pinch nutmegIntroduction Pastitsio is a traditional Greek dish that consists of layers of baked pasta, juicy minced beef, and béchamel sauce topped with melted cheese. The minced beef is cooked in a tomato sauce along with some spices. This traditional Greek recipe is also called “Greek lasagna”, as its beef sauce has a similar taste to the Italian Bolognese sauce. With its intense flavors of cinnamon, nutmeg, cloves, and allspice, it is the perfect dish for a cold winter night.directions To prepare this traditional pastitsio recipe, start by making the meat sauce. Heat a large pan to a medium high heat and add the olive oil. Stir in the chopped onions and sauté until softened. Stir in the garlic, tomato puree, and the beef (breaking it up with a wooden spoon) and sauté. Pour in the red wine and wait for it to evaporate. Add the tinned tomatoes, the sugar, cinnamon, cloves, and bay leaf and season. Bring to the boil, then turn the heat down and simmer with the lid on for about 30 minutes until most of the juices have evaporated. (After the meat is cooked, remove the bay leaf, cloves and cinnamon) To prepare the béchamel sauce, melt the butter in a pan over a low-medium heat. Add the flour whisking continuously to make a paste. Add the warmed milk in a steady stream and keep whisking to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over a low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg, and the grated cheese. Whisk quickly, in order to prevent the eggs from turning into an omelette! Cook the pasta for 2-3 minutes less than the package instructions, so it doesn’t go mushy after going in the oven. Drain the pasta and stir in the eggs and feta
Souvlaki Ingredients pork tenderloinor pork neck 1 cupextra virgin olive oil 1 tablespoon Salt 1/4 tablespoon ground black pepper 1/4 tablespoon Lemon Pepper 1 tablespoonYellow mustard 2 tablespoons Greek Dried Oregano 3Fresh lemons 10SkewersIntroduction This summer, I didn’t have time to visit Greece because I had too much work and no time to holiday. So, instead of eating souvlaki in Greece, I made it at home and pretended to be there. Souvlaki is considered one of the most popular dishes in Greece! directions Trim the pork, taking off as much fat as possible. Slice the pork into 1/2 inch cubes, keeping the size as consistent as possible. Place the pork cubes in a large bowl and add the salt, black pepper, lemon pepper, mustard, and 1/2 of your olive oil. Mix the ingredients until everything has been incorporated. Now start skewering the meat to make your souvlakia. Use about 6 to 8 oz of meat on each skewer. Marinate in the refrigerator for at least one hour or preferably over night. On a grill set to 450 degrees, start grilling your souvlaki. The key is to turn your meat every 30 seconds for the meat to be cooked as evenly as possible. While your meat is cooking, make the zumi/sludge, with the olive oil, Greek oregano, and lemon juice. After about 12- 15 minutes on the grill, your souvlaki should be ready to go! When the souvlaki is ready, add it to the zumi, turning to get it on all sides for a consistent flavor. Serve with grilled bread and tzatziki.
Jamaican Beef Rib Stew Ingredients 2 kgbeef ribs Salt freshly ground black pepper 3 tablespoonlight brown sugar 2spanish onionspeeled and chopped 4garlic clovespeeled and minced 3 tablespoonfresh gingerpeeled and chopped 3Scotch Bonnet Chillies LoneSliced 3sprigs fresh thyme 12Allspice Berries 1 bunchspring onionstrimmed and chopped 2 tablespoonwhite sugar 3 tablespoonsoy sauce 2 tablespoonWorcestershire Sauce 3 tablespoonFlour 3 tablespoontomato ketchup 700 mlbeef stock 400 grCan butter beansRinsed and drained Introduction directions Season ribs with salt and pepper. Put a large casserole pot on a high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke. About six minutes. When sugar is nearly black, add 2 tablespoons boiling water. Stir to mix. Add the ribs to the pot. Working in batches. Stirring each time to cover them with blackened sugar, then allowing the, to cook, turning occasionally, until they are well browned. Remove the ribs and keep warm. Add half of the onions, garlic and ginger to the pot, along with the thyme, the allspice and a third of the spring onions, and string to combine. Allow to cook untill softned. Return the ribs to the pot along with any accumulated juices and pour in the stock so that the ribs are almost submerged. Bring to a simmer and then cook on a low hear, covered, approximately 1 hour, stirring occasionally. Add remaining onions, garlic and ginger and chillies to the pot, along with another third of the spring onions. Add sugar, soy sauce and Worcestershire sauce. Stire to combine and continue to cook untill the meat is yielding and loose on the bone, aproximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with back of a spoon. Add this slurry to the pot and slong with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Fold butter beans into the stew and allow there to heat through. Scatter remaining spring onions over the top.
Tuwo Shinkafa Ingredients soft riceShort/Medium grain enough quantity to cook the rice till very soft and sticky Introduction Tuwo shinkafa is a dish unique to Niger and northern Nigeria. It consists of rice flour or soft, short-grained rice, and water. The ingredients are combined and cooked, mashed, and formed into large balls. It is often served as an accompaniment to various soups and stews. The rice used for Tuwo Shinkafa should be the a soft variety that becomes sticky when cooked. This is so that the grains can be easily mashed to make a mass of fufu (tuwo). Tuwo shinkafa is one of the most popular dishes in Nigeria. Check out other delicious dishes from Nigeria in our countdown of the most popular 20 local dishes.directions Pour in just enough water to cover the rice and start cooking on a medium heat. When the water dries up, check the rice by squeezing it between your fingers. If the grains have even a tiny bit of resistance, it needs to be cooked some more. Reduce the heat to low, add a little bit more water, and continue cooking till the water dries up. Repeat the process till the rice is so soft that it mashes when you squeeze it. Once you’re happy, mash the rice with a wooden spatula pulling the rice toward you from the far side of the pot. Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo. Cover and leave it to steam for about 2 minutes. Mix thoroughly. Serve the tuwo by wrapping it in thin plastic film to prevent it from drying out. You can also serve it in small balls, as shown in the image above.
Trinidad Corn Soup Ingredients 4 ears fresh corn 1clove garlicchopped 1celery stalkschopped 1/4 cup Onionchopped 1medium carrotssliced into discs 1/3 cup yellow split peas 1/4 cup red bell peppersdiced 1/4 cup green bell peppersdiced 1scotch bonnet peppers Hillo Reds Pepper Sauceto taste Salt and pepperto taste 1 cup Kendel Coconut Milk 1medium sweet potatodiced 1sprig thyme 1.5 cups + 1/2 cupstock 4 cupsWater 2leaves cilantrochopped 1 tablespoon Oil For Dumplings: 1 cup Flour 1/2 cup Water 1/2 tsp Saltoptional Introduction Corn soup is a very popular dish in Trinidad and Tobago. Made with split peas, corn, and dumplings, this vegan soup is full of rich, creamy, and delightfully filling flavors and textures. It’s so delicious, we’re sure it will become a favorite once you try it.directions Cut 3 ears of corn into about 2-inch pieces and set aside. Shave the corn kernels off the remaining corn cob. Heat the oil in a heavy bottomed pan, over a med-high heat. Add the onions, garlic, and celery to the pan and sauté until the onions are opaque. Add the split peas and corn and stir well. Add thyme to the pot and sauté for another 2 minutes. Add 2 cups water, 1.5 cups stock, sweet potato, and cilantro to the pot, and bring to the boil. Lower the heat to low and cook until the split peas are soft (about 30 minutes, adding more water as necessary). Once the split peas are cooked, use the back of a spoon to mash them up a bit. Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil. Knead water, flour, and salt together to make dumplings and break into balls or roll into logs. Add the corn pieces, dumplings, carrots, and bell peppers to the pot. Add salt, pepper, and pepper sauce to taste. Boil until the dumplings are cooked (about 15 minutes) and enjoy!
Drinking Garri (Granulated Cassava) Ingredients ¼ cup Garri 3 cupsWater Optional Ingredients of Choice: 3 cubesSugar(mostly used) or honey a pinch Saltused only 2 TbspProvisionsMilk, milo, bournvita Ice cubeoptional Introduction Garri is a fine to coarse granular flour of varying texture made from cassava tubers (the root of the cassava plant), which are cleaned after harvesting and grated. The water and starch are squeezed out and it is left to ferment. It is then fried and eaten in various ways. One way is to drink it; simply add water to the grains, stir, and there you have it. People often add sugar, groundnut oil or milk to it, making it a balanced meal or snack. Another way is to make it into a dough and cook it in hot water and eat it with a wide variety of sauces. It is also called gari or gali in some parts of sub-Saharan Africa. A garri drink can be served with any of the following:directions Porridge beans Roasted groundnuts Fried ripe plantains Moi moi Akara Dried/smoked/fried fish Dried/smoked/fried meat Biscuits Banana Coconut Suya Kuli kuli Cashew nuts Tiger nuts Scotch bonnet (pepper) Pour the garri into a small bowl or plate. Add water. Note: Make sure to use far more water than garri, so that any dirt in with the garri will pour out with it. This first wash is very important, as you to have a clean garri before drinking it. Pour the water out of the garri, removing the dirt. Then add a small amount of water to the garri and stir. Note: You can use cold water for this step. How much you use depends on the consistency you are looking for. But it is important not to make the garri too thick and heavy to drink. Finally add your ingredients of choice and stir to combine well. Enjoy your garri. You can prepare garri plain or with sugar or salt, or both together. Honey can also be used to sweeten the garri. Ijebu garri is the best garri for drinking. Drinking garri has lots of benefits; it gives energy and strength to the body. Drinking garri helps to cool the body during hot weather.
Afang Soup Ingredients 2 lbsMalabar Spinachaka Water leaf 57 g/ 2 oz dried Afang leavesmay be labeled Okazi/Eru in the African store 3 lbsgoat meatcut into large bite size cubes ½ cup cooked shelled Apple snails ½ cooked shelled Clams ½ cup palm oil 2red onions 2scotch bonnet pepperssubstitute with habanero peppers 4 tbsp Ground smoked dried shrimp aka crayfish 3 tspChicken Bullion 2 tbsp cayenne peppercrushed red pepper flakes optional Saltto taste Introduction Afang soup, made by the Efik and Ibibio people that live mostly in the coastal states of Cross Rivers and Akwa Ibom, is a stew made with Afang leaves and another common green leafy vegetable locally called waterleaf, aka Malabar spinach. Afang soup is quite the staple in the coastal cities of South Nigeria and heavily features in ceremonies and festivals of the Ibibio, Efik, and other residents of the ‘South South’, including weddings, christenings and even at funerals. Afang leaf, also called Eru in Cameroon and Okazi in other parts of Nigeria, is a flavorful green leafy vegetable, Gnetum africanum, that is commonly grown in West Africa and used in making different soups and stews. Afang is one of the most common leafy vegetables in Nigeria and is predominantly found in Cameroon, Gabon, Congo, and Angola.directions Slice the onions and scotch bonnet peppers and set them aside. On a low-medium heat in a large stock pot, braise the goat meat with the one of the onions, scotch bonnet peppers, 1 tsp bullion, and 1 tsp salt for 30 minutes or until the meat is tender. Half way into braising the goat meat, add ½ a cup of water and stir the meat to prevent in from burning. Keep the pot covered at all times during the braising process. While the meat is braising, wash your Malabar spinach in cool water to get rid of any sand and dirt. Pick off the tough stems and save the tender stems and leaves. Chop and set aside. In a food processor, roughly grind the Afang leaves just to break them up a little. Afang leaves are mostly sold in African stores already shredded, but you can break it up a little more using a food processor or mortar and pestle so the shreds are not as long. Once the meat is tender and is done braising, set aside. In a deep pot, heat up the palm oil on a medium heat (be careful not to over heat the oil) and sauté the other sliced onion for 10 minutes until it starts to caramelize. Add the snails and clams, and continue to sauté for another 5 minutes. Add the
Garri Ingredients 8 cupsWater 4 cupsGarriroasted cassava flour Introduction Eba or garri is a Nigerian staple food consisting of cassava flour combined with hot water. The combination is traditionally mixed with a large wooden spoon until it firms up, and is then rolled into a ball. Eba is served with almost all Nigerian soups. such as Egusi Soup or other soups. Traditionally this dish is eaten communally using the hands. A small amount is rolled in the hand, then dipped into the soup before being eaten. You can also experiment and use different types of flour such as yam flour,semolina flour or even Farina. It’s very sticky so I suggest serving with a small bowl of water to dip your fingers in before. Original recipe yields 8 servingsdirections Bring the water to a boil in a large pot. Sprinkle in the gari, and cook, stirring constantly, until it becomes a paste similar to mashed potato consistency.
Pounded Yam Ingredients 2 cupsyam flour 2 cupsWaterIntroduction Pounded yam is a popular African dish similar to mashed potatoes but heavier. Pounded Yam is very smooth and tasty. It is often eaten with Egusi soup. Yam, which is widely available, is boiled and pounded into a smooth mash. You’ll most likely find people eating pounded yam with Egusi, Banga, Ogbono, or some other meal. How to make Pounded yam using a Blender Pounded yam is a staple food, healthy and highly nutritious, however, it can be stressful to pound with the conventional mortar and pestle because it takes a lot of energy and sweat. Hence, using a blender makes it less stressful and also saves you time and energy. Without wasting your time, we will move to the steps needed to make a flawlessly blended yam without chunks. Directionsdirections Peel the skins off the yams and slice them into about ½ inch thickness. Rinse and place the yams in a pot and add enough water to the level of the yams. Rinse about once or twice till you get clear water. Cover and cook the yams for about 30 minutes, checking every 10 minutes or thereabout until the yams are fork tender. Pound into a dough-like consistency until it’s completely smooth with no yam chunks left. The amount of water you will need to boil the yam will vary depending on how dry the yam is. Fresh yams in the early season of the harvest will take less water while yams harvested in the later season will require more water. This also applies during the pounding; you will need more water for the dry yam and less water for the less dry yams. Serve with your favorite soup or stew Peel, rinse, and cut the white yams into medium-sized cubes. Put the yam chunks in a pot, cover with water, and cook on medium heat. Cook the yams until they are tender. The surrounding water should be hazy and slightly soupy, and a knife should be able to be inserted easily into the yam pieces. These are two indications of a well-done yam for preparing the ideal pounded yam. When you’re satisfied, drain the water from the yam and put it aside. The container of your blender should now contain the cooked yam bits. Typically, I add a few yam cubes, blend for two seconds, and then add more. After about 5 seconds in the blender, your smooth, pounded yam will be ready. Continue to examine it, and when it’s smooth, turn off the blender. The pounded yam becomes softer and more elastic, so there’s no need to run your blender for too long.
Egusi Soup Ingredients 200g ground pumpkin(egusi) seed 400 grbeef-best cut and Shakicow tripe 50 grstockfishcooked and boned 3 spoons ground dried crayfish 1 bunchsmall ugwuor bitter leaves 50 mlpalm oil 2seasoning cubes 1small onions 4 large fresh tomatoes 1 teaspoonground chilli powderIntroduction This Igbo style melon seeds soup is traditionally made with a variety of ingredients such as dried fish, assorted meats and condiments. There is a distinct taste in this dish due the higher proportion of melon seeds and leafy vegetables sparingly used. Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you use chicken, please do not use dry fish and stockfish because those two can’t co-exist with chicken. If you’re using bitterleaf, add it a bit earlier because it is a tough vegetable.directions Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside. Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. Set aside. Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish. Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes. Wash and finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.
Amala and Ewedu Soup Ingredients 1 Big Bunch Ewedu Leaves 2 cupsWater 1 Tablespoonlocust beans 1 Heaped tablespoon ground crayfish 1Bouillon cubeI’m using 1/2 Maggi Crayfish Salt to taste For Amala: yam flour WaterIntroduction Amala and Ewedu soup will always stay one of the most popular Nigerian soups, not only among the Yoruba people. A combination of Ewedu leaves and Amala gives a unique taste to this dish. Ensure you eat some when you visit Africa. Ewedu is a traditional soup native to the Yoruba part of Nigeria it is often served with Amala or any other traditional swallow food like Eba, Pounded yam or fufu. It is very delicious and nutritious and it has a slimy effect when it’s cooked which is very similar to Okra. Making Ewedu soup is easy. It will totally take you 30 minutes to cook it (15 minutes for preparation process and 15 minutes for cooking itselfdirections Pick your Ewedu leaves, make sure you don’t pick the stalk/stem along with it. Wash the leaves thoroughly to rid it of dirt. Pour the water into a medium size pan, place on a bob on medium heat, bring to a rolling boil. If you’re using a broom (Ijabe), use the broom to pound the leaves. If you’re using a blender, take the Ewedu off the heat and leave to cool for a bit…don’t switch the heat off. Add the Ewedu into a blender along with the Iru, make sure you don’t add all the water, just 1/2 a cup should do. Too much water will affect the viscosity of your Ewedu. Using the pulse function, pulse a few times till you get a semi-purée consistency. Transfer the Ewedu back into the pan, add the ground crayfish, bouillon cube and salt to taste. Switch off the heat and let it simmer with the residual heat for 3 minutes….stir occasionally to prevent burning. Do not over cook or the Ewedu will go brown. Pour water in a pot and allow to get hot. Add the yam flour into it and stir continuously using a wooden stick to avoid lumps. Add extra yam flour if watery or add some water if it’s too strong (just like the way your make your semovita). Turn the yam flour very well, then add a bit of water, cover and allow to cook for about 10mins. Wrap it up in nylon.
Akara /Bean Cake Ingredients 1.5 cups beans 5scotch bonnet peppers Half cupsliced onions Saltto taste 3 litters Vegetable Oil 1shombo pepper or tatashe Introduction Akara or Bean Cake is one of those Nigerian foods that everyone loves to eat. In Nigeria, akara is served as a snack when combined with bread. Otherwise, it is paired with either pap or custard and served as breakfast or dinner. Tip and Tricks for making the perfect Crunchy Akara: There are 4 species of black-eyed peas in Nigeria; you need the smallest one for this recipe. Ask for “akara beans” (beans used for making akara or moi moi). If you can’t find them, you can use any beans you find; they are almost the same. Although store- bought peeled black eyed peas work for this recipe, I recommend you to use shelled (black-eyed peas with the skin on). They deliver that perfect crunchy bite. One key essential step is whipping the batter just like you would a cake, in fast circles to get as much air into the mixture as possible, making it light and airy. This usually takes about 4-5 minutes. You can’t miss out this step. And while you fry one batch, you have to continue beating the batter before frying the next. Let it cook an extra 1-2 minutes for a more golden brown exterior and an even better crunch. Akara (bean cake) requires just 3 main ingredients. Serving: 4 Persons Preparation time: 60 minutes Waiting time: 120 minutes directions Put the beans in a clean bowl, sprinkle just very little water (half cup), and start squeezing hard against your palm As you do this repeatedly, the outer coat will start peeling off. Sprinkle more water on but never allow them to soak; just keep squeezing and rubbing against your palm for 2 minutes. Add water and let the outer layer fall off freely. Keep rubbing against your palm, add more water and peel off. It takes about 10 minutes to de-coated beans. Soak the beans in water for 45 minutes. Blend the peeled beans using a smart blender or commercial grinding mill. Add the shombo or tatashe and blend. You don’t want to add too much water otherwise your akara will pour right into the oil and settle at the bottom of the pot. After grinding the beans for akara (bean cake), leave them to rest in a bowl for 1 hour. This makes the beans swell a little and ensure a better bonding between the molecules. Transfer to a mortar and further smoothen with a pestle for 15 minutes. If you don’t have mortar and pestle, use a blender and pulse them a couple of times. Heat 3 liters of oil in a cooking pot. Let is heat up for
Asparagus and Prosecco Risotto by Chef Danilo Cortellini Ingredients 300 grRiso Gallo Carnaroli Rustico 30 grGrana Padano cheesegrated 1Onionfinely chopped 20 grunsalted butter 1 lVegetable Stock 100 mlProsecco DOC 20 green asparagus 2 tbsp extra virgin olive oil 1garlic clove 1lemon’s zest 1 small bunchpea shootsor borage flower as garnish Salt and pepperto taste Introduction What is beyond risotto? I know it is a weird question to ask, but as a cook have you asked yourself what else can be prepared with great quality Italian grains instead of a classic risotto? I want to introduce you to a lesser known Italian summer tradition: the rice salads. When the warm weather kicks in, it is advised to avoid buttery and cheesy risottos for lighter and easier options, which often can be eaten cold or on the go. I still remember my mum bringing a bowl of pre-made rice salad on the beach during weekends while I was a child. Nowadays, it is normal to bring a rice salad to work and why not, pack with healthy vegetables too. I have the chance to experiment with a large variety of grains purposely intended for salads. As an in between recipe to lean into this new category, I propose you the last risotto of this season using the semi brown Carnalori Rustico from sustainable agriculture by Riso Gallo. Still a classic risotto that winks at rice salads using a rustic grain that is actually amazing for both uses.directions Trim off the bottom ends of the asparagus stalks, the woody part. Cut off the tips and set aside to use as garnish. Chop the asparagus left and keep them for the risotto. Optionally, you can sauté a quarter of the asparagus in a warmed-up pan with a drizzle of olive oil and a clove of garlic. Add a pinch of salt and let it cook for 2 minutes. Blend well and add a splash of water if necessary. Keep this sort of asparagus sauce to enhance the flavor and creaminess of your risotto. Gently fry the chopped onion in a small casserole with a drizzle of extra virgin olive oil and a pinch of salt for about 6/7 minutes on low heat until golden. In a large casserole, start to dry toast the rice on low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in a more uniform al dente rice. Keep stirring the rice occasionally, so the rice does not catch on the bottom of the pan or burn. When the rice is very hot, pour half a glass of Prosecco DOC in. Let the alcohol evaporate, set the cooking time to 16/17 minutes and
Jollof & Suya Ingredients Jollof: 1 cupparboiled rice 1 tbsp Butter 1 tbsp tomato paste ½ tsp Salt 1 tspThyme ½ tsp curry powder 1chicken bouillon cube 2 tspgarlic paste 1bay leaf 1red bell pepper 1roma tomatoes ½yellow onion ½habanero peppers a dashsmoked paprika 2 cupsWater Chicken Suya: 2 lbsChicken Breastcubed Saltto taste black pepperto taste a dashwhite pepper 2 tspgarlic paste ½ tsp onion powder ½ tsp smoked paprika 1 tspyaji spicemixture of African peppercorns, ginger, and salt 2 tablespoons peanut butter 1 tablespoon Olive Oil cayenne pepperto taste Introduction directions Rinse the rice in cold water until the water runs clear. Drain and set aside. In a blender or food processor, puree the tomato, peppers, and onion. Heat a large skillet or pot over medium heat. Melt the butter and add 1 cup of the puree. Heat and stir until it thickens. Add the garlic paste and all the spices. Then add the washed rice and tomato paste, then sauté for a minute. Add water and bay leaf. Once it comes to a boil, cover and reduce the heat to low. Cook until all the water is absorbed: 25-30 minutes.⁣ Soak the skewers in water to prevent them from burning while the chicken cooks. Use a sharp knife to slice the chicken breast into thin flat pieces. Tread the chicken into the skewers. Combine all the ingredients in a mixing bowl and marinate for at least an hour. Generously coat the chicken with the paste and place in the fridge to marinate for at least an hour or overnight. Preheat your grill over medium heat. Grill for about 10-12 minutes or until internal temperature reaches 165 F. Don’t forget to flip.
Oxtail Empanadas with Chimichurri Sauce Ingredients Oxtail: 1 kgoxtail 1Onion 1Carrots 1celery 1potatoes 1red pepper 3garlic cloves bay leaf rosemary Thyme Parsley 100 mlred wine 500 mlChicken Stock 1 tsptomato paste gruyere cheese Dough: 150 grplain flour 75 grButter 35 grEggs 15 mlWater 2 grSalt Chimichurri sauce: limes Olive Oil Parsley cilantro Basil shallots Garlic green chili peppers red wine vinegar a pinchcuminIntroduction directions Mix the butter (cold) with the flour until you get a sandy texture. Add the water, eggs, and salt together and mix well with the dough until it’s firm. Roll into a ball and leave to cool. Roll out the dough to the desired thickness and cut into circles for the empanadas (as wide as desired). Sear the oxtail in a sautoir pan and remove. Cut the vegetables into cubes and sweat over a low heat (5 min) then remove. Add wine to deglaze. Put the oxtail and vegetables back in. Add the stock. Wrap the herbs together and add. Bring to the boil and let it slow cook in a preheated oven at 160°C for 3 hours. Once done, separate the meat pulling it from the bones and set aside. Blend the vegetables with the liquid then add to a pot to reduce (add tomato paste for color and flavor). Once reduced to a thick sauce, add the pulled shredded meat and add the grated cheese. Set aside to cool. Once cool, fill the dough with the filling and close. Brush egg wash on the top and bake at 140°C for 20-25 mins. Blend all the ingredients together. Gradually add the lime and vinegar to your desired taste. Put in the fridge to cool.
Nigerian Beans & Plantain Porridge Ingredients 250 grbeansbrown or black eyed beans 1Ripe plantainspeeled and cut into chunks 1onion bulbssliced 2 tablespoonfulground crayfish 1stock cube 1 spoonfulCooking Red palm oilor stew oil Salt and pepperto taste Introduction Nigerian Beans and plantain porridge is a meal made of ripe plantains and beans. This is a tasty dish and has become popular over the years, as most parents have discovered it is a good way to get their kids to eat beans. The addition of the ripe plantains gives the meal that sweet taste that kids love so much. directions First, soak the beans in cold water for about 3 hours or overnight. Discard the water, rinse the beans, and strain in a colander or strainer. Tip: if you want this meal in a jiffy, skip the soaking and cook the beans with 1/5 teaspoon baking soda. Cut the plantains, peel off the skin, cut into chunks, and set aside. Grind the crayfish. Chop the onions and pepper and set aside. Place the strained beans in a pot or pressure cooker, pour in some water, to about an inch above the level of the beans. Then leave to cook until tender, but not too soft. You might need to add more water, but be careful not to add to much to avoid having a watery porridge. Now add the onions and peeled plantains to the pot. Cook until the plantains are tender. Add the crayfish, stock cubes, palm oil, salt and pepper to taste. Mix thoroughly and leave to simmer for 8 to 10 minutes on a low heat. Your Beans and Plantain Porridge is now ready. You can eat it as it is or topped with tomato stew, or simply serve with bread.
Okpa Ingredients 500 grOkpa flourGrounded Bambara nuts 100 mlpalm oil 5-6 Piecesscotch bonnet peppersmashed 3seasoning cubesof choice stock 1Small bulb of onion(diced) optional Saltto taste Introduction Okpa is a delicious delicacy popular in the Eastern part of Nigeria, especially in Enugu state. Okpa has equally won the hearts of people in different parts of Nigeria and is now classified as a traditional Nigerian delicacy; it’s very popular among non-Igbos too. It can be enjoyed alone or with pap and beverages. Okpa can be eaten alone or paired with soft drinks. It can be enjoyed alongside pap/custard or tea for breakfast. directions Bambara beans: This is the Okpa flour and the first ingredient to get. It is available from cereal seed vendors. It is the grounded Bambara beans that make the Okpa flour. Palm Oil: It is palm oil that gives Okpa the orangey-yellow color it is known for and that makes it so appetizing just by looking at it. Okpa Wrap Materials: Banana or Uma leaves, aluminum cups, or heatproof nylons are required to hold the batter tight while cooking into a delicious Okpa cake. If using dry banana leaves or plantain leaves, use twine or string to tie the wraps. Normally, the string found in the home is from a rice bag garri sack white bag. Just cut them into sizable lengths, wash them, and pull out to detach the string needed. Grounded or Fresh Pepper: Of course, this is to add a sharp taste, scent, and flavor to the mix. Onions: Best if diced, for those that love onions but they are not mandatory. Seasoning Stock Cubes: Helps to enhance taste. Salt: The salt is for taste and makes all the ingredients blend together. Lukewarm Water: Lukewarm water aids the Okpa flour to bond with the palm oil mixture, and makes the batter fluffy. First of all, measure the Okpa flour into a clean mixing bowl and pour in some palm oil. Second, gently knead the dough until it gets an orangey-yellow color. Add the ground crayfish, pepper, stock, diced onion, and salt. Third, pour in some lukewarm water until you get your preferred consistency. For a softer texture, add more water to the mixture, but do not flood it with water. Mix with your bare hands until the lumps disappear. Next is to add the pepper to taste. If you wish, you may taste the mixture to check if the ingredients have the desired taste. Finally, scoop into the materials you are using to wrap it. Gently place them into a boiling pot of water, and boil on a relatively high heat for 45 minutes to 1 hour. Turn off the heat and serve hot.
Ewa Agoyin Ingredients For the Ewa Agoyin beans: 2 cupswhite black eyed beansor red beans Saltto taste For the Ewa Agoyin sauce: 4habanero peppersata rodo 1large bell peppertatashe 2roma tomatoesfresh tomatoes 1 cup palm oil 2onion bulbschopped 1 tablespoonful ground crayfish 1tspSalt 1stock cubemaggi, knorr Introduction Ewa Agoyin is a delicious beans recipe, popular for its mushy texture and tasty sauce. These Nigerian beans will make you a bean lover. Ewa Agoyin is usually eaten with a soft bread, boiled yams, and fried plantains and it tastes reeeeealy good. A lot of people don’t know this, but one interesting fact is that ewa agoyin is an original food of the Agoyin people of Cotonou. Nigerians, especially Lagosians, have happily accepted this meal. I tasted this dish when I came to Lagos three years ago and, guess what?… I’ve been hooked ever since. There you have it, a delicious Ewa Agoyin recipe. You can eat Ewa Agoyin with soft bread, boiled yams, fried plantains or simply on its own… It’s delicious.directions Soak the beans for about 2-3 hours or overnight. You can add some baking soda to help reduce flatulence. Coarsely blend the tomatoes, peppers, and one onion. Place in a pot and dry out the liquid in it, being careful it doesn’t burn. First, rinse the soaked beans with fresh water, strain in a sieve, and then transfer to a pot. Add enough water to fully cover the beans, cover and cook for about 30 minutes. Then add salt to taste and cook until the beans are very soft and the water has dried up. You can mash the beans at this stage, if you prefer. Then set aside. In a separate pot, pour in the palm oil, heat it up on a medium heat until it changes from its natural red to a golden color. It should look more like vegetable oil now. Now add the chopped onions and fry until they caramelize, that is, when the onions turn brown or black, but not burnt. This usually takes some time. Then add some crayfish and fry it a bit. Add the parboiled tomatoes and pepper mixture to the oil and fry. Stir continuously until the onions are no longer visible and the sauce begins to darken a bit. Now add the stock cubes and salt to taste. Mix well, cover, and leave to simmer for 5 minutes. Turn off the heat and your sauce is read to be placed on the beans.
Nigerian Pepper Soup Ingredients 2 TspUziza leaves 1 poundgoat meat 2 TspCrayfish 1 Tbs Pepper soup spice 1 Tsp Red Chili flakes 1 Tsp Ginger powder 1 TspSaltto taste 1small onion 1Scotch bonnet de-seededand minced 1seasoning cubes 4 Cups WaterIntroduction Nigerian Pepper Soup is an easy, hearty comfort food very popular in West Africa. It is also known as African Pepper soup and, as the name implies, it is a hot and spicy broth made with a blend of aromatic African spices. I have used goat meat in this recipe. However, you can also chicken, lamb, beef, or fish. It can be served with white rice and/or boiled yam. Notes:directions Cut the goat meat into cutlets. Then rinse thoroughly and transfer to a pot. Add the salt, seasoning, habanero peppers, and half of the onion. Cook for 30 minutes. Add the pepper soup spice, red chili flakes, powdered ginger, the remaining grated onion, and crayfish. Leave it to cook for another 10 minutes. Stir in the uziza leaves and let them simmer for another 5 minutes. Serve hot with yam, rice, bread, or whatever you prefer. Packaged pepper soup seasoning mix/spice, usually imported from Nigeria, may be found in African grocery stores. The traditional spices used in pepper soup are little known outside of Africa. Expatriate Nigerians make a substitute pepper soup seasoning mix from allspice, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, and tamarind pulp You can substitute the powdered ginger powder for fresh ginger if you prefer. The amount of peppers you add to the pepper soup depends on your heat tolerance, so feel free to increase or reduce the number of peppers you use. You can substitute uziza leaves or bitter leaves with parsley, or mint; be sure to wash and drain bitter leaves if you use them. I like to cut the goat meat into cutlets because it cooks faster, and they are ready-to-ea bite-sized pieces. If you prefer bigger chunks of meat in your pepper soup, please go with it, but it might need to cook for longer. To avoid chunks of onions in your pepper soup, it’s a good idea to either mince the onion or grate the onion on the smaller hole on the grater.
Mannish Water Soup Ingredients Goat head & feetcleaned and chopped 1scotch bonnet peppers 2cloves garlic 4stalks scallions 1large onion 1 (12oz)Jamaican Red Stripe Beer 4Green Bananaschopped in quarter pieces with skin on 2Irish Potatoespeeled and chopped in quarter pieces 2Cho-Cho(Christophine)chopped in halves 5sprigs thyme 10Pimento SeedsAllspice ½ lb.Yellow Yam ½ lb.Flour Saltto taste Introduction Mannish water soup is a highly seasoned soup made from goat offal, green bananas, and any available vegetables or tubers traditionally cooked outside over a wood fire. It gets its name from the fact that it’s prepared by men most of the time and has some “special” benefits. But we think it’s good for everyone. Widely regarded as an aphrodisiac, mannish water is made from goat’s head, intestines, testicles, and feet. These parts are carefully washed before they’re roasted over a fire. The meat is cut into pieces and mixed with coco, yam, green bananas, carrots, dumplings, and Scotch bonnet peppers. Then, it’s cooked slow and low until it becomes the flavorful dish we all love. Goat head soup gets its signature flavor from the green bananas, as well as the smoked goat meat.directions Bring the water to a boil in a stockpot and add a little salt to taste. Add the meat to the boiling water and allow the meat to cook until tender. Add the potatoes, green bananas, yellow yam, garlic, and pimento. While these ingredients are cooking, you need to make some small dumplings called spinners. When the yams become medium soft, add the spinners, wait 2 minutes and then add the other ingredients to the soup. Let the soup boil for another 10 minutes or so. Taste the soup now; it should have a nice flavor. You can add more spices if needed. Serve the soup hot in small cups or in bowls if you are at home. Put the flour in a large bowl and add a little water. Knead the flour into a dough-like state, adding water as necessary, as if you were making bread. Pinch the dough into small pieces, about 2 inches in diameter. Place the pieces of dough into a bowl and let them sit for a while. With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti. Now form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4 inches though. Repeat this process for all the pieces.
African Salad/Abacha and Ugba Ingredients 4 cupsAbacha 1.5/2 cupsUgba 1 cuppalm oil 1 teaspoon Edible PotashAkaun 1 Whole Fresh fishI’m using Mackerel/Titus 2-3Medium Stockfishor Okporoko (Optional) 1-2 Scotch Bonnetor 2 Tablespooon Ground pepper 1red onion 4-6Garden Eggsoptional 6-8Utazi /Otazi leaves (Gongronema latifolium) 2 Tablespoon Crayfish Powder 5Calabash Nutmeg SeedsEhuru 1/2 TeaspoonOgiri Knorr Cubesor any Boullion Cubes Introduction Abacha and Ugba, also known as African salad, is a cassava-based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried and shredded cassava while Ugba, on the other hand, is fermented African oil bean seed. Abacha was and still is an absolute favorite, mostly because it’s so easy to prepare and the ingredients are easy to source. The key to making a good African Salad is to make sure that all the ingredients are well incorporated. As you will see below, there’s a lot of add this, stir, add that, stir. You may wonder why you can’t just add everything and stir, but if you do that, it will be very difficult for you to get a good blend of all the ingredients. Your African Salad will not be complete without Ugba. Ugba, also known as Ukpaka, is made from oil bean seeds. These seeds are cooked for several hours then sliced, washed, and left to ferment a little bit. Please note that Abacha and Ugba is NOT a hob/stove cooked dish, so don’t be tempted to cook it. You can mix in your chopped Utazi leaves now if you wish. I prefer to use them as a garnish. Be careful not to add too much Utazi, though; it’s quite bitter and will affect the taste of your Abacha if added in excess.directions First, clean and gut your fish, then marinate with salt, curry, and bouillon cube or seasoning. Leave to marinate in your fridge or a cool place for at least 30 minutes. Then grill for 45 minutes on high. Soak the Abacha in cold water till soft, this should take roughly 10 minutes, and leave to drain in a colander. Rinse the Ugba with warm water to get rid of any dirt. Boil the stockfish with salt and seasoning till soft. Dissolve the potash in 1 cup of water. Blend the scotch bonnet, 1/2 of the onion, crayfish, and ground Ehuru till smooth and set aside. Roast the Calabash nutmeg
Catfish Banga Soup Ingredients 1Catfish(any size of your choice). Pls note that river catfish tastes better than pond. If your catfish is whole, you will need to cut and clean it yourself, which will take some additional time. It is a lot faster to buy it already cut from the store or market, if possible 1large oniondivided into 2 half chopped and half blended with the peppers 1 tspCameroon Pepper 2 tspseasoning powderor Bouillon cubes (divided into two) 3Stockfish Panla, Okporokosoaked in hot water 1 canPalm-nut Extract 2Scotch bonnets 1 Tablespoon Banga Spicea blended mixture of Irugeje and ataiko 1-2 TablespoonsCrushed Obeletientien leavesor Dried bitter leaves 1Oburunbebe stick 2Medium Dried Fishsoaked in hot water and deboned 4 to 6 Cups Water 1 tbspground crayfish Saltto taste Introduction Banga Soup, also known as Palm Nut Soup or Ofe Akwu, is a delectable Nigerian dish with a pleasant, nutty flavor. In Nigeria, it is known as Banga soup in the Urhobo/Niger-Delta region, and Ofe Akwu among the Igbos. It is called Mbanga soup in Cameroon, Abenkwan in Ghana, and Moambe in Congo. There are slight variations in how this soup is prepared in different regions, but one common ingredient found in all of them is Palm Nut. Palm nut (also known as palm kernel) is the fruit of the palm oil tree, native to West and Central Africa and some Asian countries. It lends a delightfully nutty and ethnic flavor to this soup! directions Cook your banga until it softens (30 mins plus); pound carefully, rinse the pounded banga and extract the banga water using a sieve. Cut and clean your catfish if you bought it whole. Rinse the catfish, add the diced onions, Cameroon pepper, seasoning powder, and salt. Cook till the meat becomes tender; remove and set aside. In another pot, cook the stockfish for 10 mins. Pour the palm nut concentrate inside the same pot. Dilute with some water and leftover catfish stock from the boiled catfish. Cover and leave to cook until the oil begins to float on top of the soup. Meanwhile, blend the scotch bonnet pepper and the remaining half onion and add to the palm nut. Add the Banga spice, smoked fish, seasoning powder, salt, crayfish, and Banga stick. Cover and leave to cook for another 10 mins. Add your cooked catfish and leave for 3-4 mins. Stir in the bitter leaves. Leave to simmer till thickened to your taste. Serve hot with starch
Nkwobi/Spicy Cow Foot Delicacy Ingredients 2 kgcow foot 20 clpalm oil 1 tablespoonpowdered edible potash 1 teaspoon ground Ehu seeds 2 tablespoonsground crayfish 2habanero peppers 1medium onion 2big stock cubes Salt 1medium onion 10Utazi leavesIntroduction Nkwobi, cooked cow’s foot mixed in spicy palm oil paste, is a Nigerian delicacy that originated from the people of Owerri, Imo state. It is said to be best served with a cold beer or palm wine. Get ready to learn how to make nkwobi, which is enjoyed by many around Nigeria, from the comfort of your own home. directions Cut the cow’s foot into medium chunks. Put the powdered potash into a bowl and add a small quantity of water and stir well. Pass it through a fine sieve and set the liquid aside. Cut 1 onion into 4 big chunks. Pound the pepper with a mortar and pestle or blitz it. Grind the crayfish. Crack and remove the outer shell of the ehu then grind with a dry mill. Wash the cow’s foot chunks and put them in a pot. Add the stock cubes (crumbled) and the chunks of onion. Add a small quantity of water and cook on a medium heat till well cooked. Add just enough water to prevent burning as it cooks. There should not be any stock in the pot when the meat is done. While the meat is cooking, pour the palm oil into a clean dry pot. Pour in the potash mixture and stir with a wooden spoon as you pour in the potash. You’ll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow. Add the ground crayfish, pepper, and ehu seeds. Stir very well till they are all incorporated. When the meat is done, add salt, stir, and cook till all the water has evaporated. Add the cooked cow’s foot to the palm oil paste and stir very well with the wooden spoon. Put it back on the stove/cooker and heat till the nkwobi is piping hot, stirring all the time to make sure it does not burn. To prepare the garnish, cut the onions into rings and cut the utazi into long thin slices. Serve the nkwobi on small plates, topping with the thin slices of utazi and onion rings.
Tinolang Manok (Chicken Tinola) Ingredients 4garlic clovescrushed 1Onionsliced 1root gingersliced in strips 2 lbschickencut into serving pieces Salt and pepperor fish sauce 4-5 cupsWateror chicken broth/stock lemon grassoptional 1green papayasliced 2-3 cups spinach ½ cup chili pepper leavesIntroduction Tinolang manok has been and will always be one of the most favorite foods of Filipinos. No matter where they are in this world, Filipinos will always crave and cook this delicious chicken tinola. Pretty much like the chicken soup our moms used to make with an Asian twist due to the ginger. Each province in the Philippines would its own version of Tinolang Manok. They’re all based on a single theme – chicken and ginger, You can’t say that Tinolang Manok is Tinolang Manok without the ginger. The ginger gives the Tinolang Manok a special Asian aroma and taste. Without ginger, the Tinolang Manok would lose its identifying zest and appeal. directions Heat oil in medium heat. Then sauté the garlic, onion, and ginger until fragrant and tender. Add the chicken and seasoned with salt and ground black pepper (or fish sauce). Continue with the sautéing process until the chicken is slightly brown. Then pour water (or chicken broth/stock) and lemongrass and let it boil until the chicken meat is tender. Scoop and discard the scums. Add the green papaya and cook for about 5mins or until soft. Add more salt according to your liking. Lastly, add the spinach and chili pepper leaves. Cover pot and cook for a minute or two, then turn off heat. Best serve while hot and with rice! Chicken broth/stock can enhance and give your tinolang manok more flavor, it is optional but I highly recommend it. In the event of unavailability of chicken broth/stock or rice-water, plain water will do. Chayote can be used in place of green papaya.
Chicken Soup with Semolina Dumplings/ Supa de galuste Ingredients For the chicken broth (makes about 2-3 litres after reducing): 1whole chicken 300 grceleriac 100 grparsley roots 2Carrots Salt For the dumplings (makes about 16 dumplings): 2Eggs 7-8 tablespoons semolina flour130 gr 1 teaspoon Oil A couple of pinches Salt For garnish: Salt and pepper for garnishParsleyIntroduction This is something you will regularly find in every Romanian home – good old chicken soup. It is the start to most meals. Chicken soup is a worldwide cure-all for cold days, stuffy noses, and general under-the-weather moments. For the chicken stock, you can use any part of the chicken. I used an entire chicken, but you could just as easily use 2 marylands and then shred the meat into the soup. If you don’t fancy making such a huge quantity of stock, you can cut down on the ingredients listed below and make a smaller batch using a couple of chicken legs, about 150 g of celeriac, 50 g of parsley root, 1 carrot, 1 teaspoon of salt, and about 2 liters of water. The stock won’t be quite as rich as it would be if you used the entire carcass, but it’ll do very well. These quantities will result in enough soup for 2 as a lunch-sized portion, or maybe 3 bowls for a smaller starter-sized portion. You might want to cut down on the dumpling mix too if making it for two. If you can’t find parsley root where you are, then you can substitute it with a parsnip or even some celery. Servings: 4-6 portions (depending on size) Time: 30 minutes (plus 3 hours for homemade broth) How to Make Chicken Broth: For the chicken dumpling soup we only need the broth, but obviously it would be wasteful not to make use of the lovely tender chicken meat. The whole chicken can be stripped of its meat, which can then be added to a salad or reserved to be put into a stew or a soup. I use mine to make Boef’s salad. If you make this broth using a whole chicken, you should end up with about 2-3 liters of liquid. For the dumpling soup, you might only want half of that (depending how many you’re cooking for) so any leftover broth can be reserved for a couple of days in the fridge to be used as stock for other recipes, or frozen in a plastic tub and stored in the freezer for a couple of months. The vegetables used in the stock can also be eaten, put into a soup (perhaps with the remaining stock and chicken pieces to make a basic chicken soup), or even mashed up as a side dish for something else.directions W
Lumpiang Shanghai – Filipino Spring Rolls (Lumpia) Ingredients ¼ cup cooking oil 1 tablespoon crushed garlic clove 1 cupOnionfinely sliced 250 grPorkground 100 grshrimpspeeled and sliced 1-inch pieces (optional) 2 cupsCabbagefinely sliced - like thick matchsticks ½ cup carrot sliced julienne 1 cupmungbean sprouts or togue 1 cupstring beansI like using French beans) also sliced like matchsticks ½ cup mushroomssliced thinly - half moon style ¼ cup water chestnutssliced julienne ¼ cup firm tofusliced ¼-inch cubes ⅛ cup soy sauce 1 tablespoon Sugar ⅛ teaspoon black pepperfreshly ground 1 teaspoon Salt 2 tablespoons corn starch 1 tablespoon Water 12-15lumpia wrappersspring roll wrappers ¼ cup Water 1 tablespoon corn starch Oilfor deep frying Introduction Lumpia is a spring roll that is commonly found in the Filipino and other Southeast Asian cuisines. It can either be fried in oil or steamed. It is covered with a plastic-like pastry called a Lumpia wrapper. You can find this Lumpia wrapper or spring roll wrapper in most Filipino and Asian grocery stores. Traditionally, it is filled with ground meat or vegetables. The name of the Lumpia depends on the filling. If the filling is ground beef or pork, it is called Lumpiang Shanghai. But if it is vegetables, we call it Lumpiang Gulay. Below, is a recipe for crispy Lumpiang Frito or fried spring rolls made with vegetables, pork, and shrimp. Enjoy!directions In a medium sized wok over a medium-low heat, pour in the cooking oil. Begin to sauté the garlic and onions for about 2 minutes. Then add in the ground pork and continue to sauté for another 2 minutes. Add the shrimps and give a quick swirl for about 15 seconds. Now add all the vegetables and toss them around to cook, still on a medium-low heat. Do this for about 2 minutes. In a small bowl, mix together the soy sauce, sugar, pepper, and salt, and pour this mixture all over the wok to mix well with the vegetables. Taste the juices from the cooking to see if you need some more salt and pepper. In small saucer, mix together 2 tablespoons corn starch and water. Now pour this all over the vegetables and quickly mix so that the sauce gets to stick to the vegetables. Do this for another 2 minutes. Remove from the heat and set aside to cool. First, you must make the paste to glue the wrapper tight. Place 1 tablespoon of the corn starch in a glass measuring cup. Pour in the water and make a thin paste. Put in the microwave for 10 seconds at a time until you get a sticky paste. Stir well
Pinakbet Tagalog with Pork Belly Ingredients ¼ cup cooking oil 1 tablespoon crushed garlic clove 1 cup Onionsliced ½ cup coarsely sliced tomato 2 tablespoons bagoong alamangcooked 250 grpork bellyslice into 1-inch pieces 2 cups pork broth or chicken broth 500 grkalabasa(squash) - peel and slice into ½-inch by 1 ½ - 2 -inch pieces 12 pieces okrado not slice 5 piecespole beans(sitaw) - cut into 3 inch pieces 6 small ball shaped eggplantsor 2 long ones - small ones, slice into halves; the long ones, slice into 3 or 4 pieces 1bitter melon(ampalaya) - slice lengthwise into half and then into 1-inch pieces like half moons 50 grchicharon(pork crackling) - cut into 1-inch pieces Introduction A celebration of Filipino vegetables flavored with bagoong or fermented shrimp paste, Pinakbet is a dish from Ilocos, one of the northern provinces of the Philippines. directions In a non-reactive casserole, over a low heat, pour in the cooking oil and sauté the garlic till it is light brown. Add the onion and continue simmering for 2 minutes. Then add the sliced pork and toss about for 2 to 3 minutes till all the sides are seared. Add the tomato and bagoong and continue simmering for another 3 minutes. Pour in the broth and simmer till the pork is tender. Remember to occasionally stir the mixture to prevent it from sticking to the bottom. When the pork is tender, arrange the squash in a single layer over the mixture. Then add the eggplant, next the sitao, top with okra, and lastly add the ampalaya. Cover the mixture. Do not mix. Leave it to cook for 10 minutes and test it is done, check the squash is cooked. If not, give it another 2 minutes or so.
Pork Belly Dinuguan/ Pork Blood Stew Ingredients 2 tbsp cooking oil 1 medium Onionchopped 3cloves garlicchopped 2 thumb size Gingerminced 2 lbspork belly(or other cut) cut into small cubes 1 stemlemongrasscut into two 2 pieces Bay Leaves 1 tbsp Sugaroptional 1 tbsp fish sauce 2 cupsWateradd more if needed 1/2 tsp Saltadd more if needed 2 pieces banana peppers 10 ozpork blood 1 cupvinegarIntroduction Pork Dinuguan is a Filipino stew made of pork meat, pigs blood and spices. This Filipino dish might not be for everyone as it is an acquired taste. I would recommend serving with steamed rice or rice (puto) cake or even pandesal.directions Heat the pan and add the cooking oil. Sauté the onion, garlic, and ginger until aromatic. Add the pork and cook for few minutes until the pork turns light brown. Season with ground pepper and add the lemongrass and bay leaves. Stir and cook for few minutes. Season with sugar and fish sauce. Stir and cook for a minute. Pour in the water and stir. Cover and simmer over a medium-low heat for about 25 minutes or until the meat is tender. Season with salt and add banana peppers. Cook for a few more minutes. Pour in the vinegar and let it boil without stirring. Add the pork blood and stir constantly to prevent lumps. Add more water and salt if needed. Simmer on a low heat while stirring occasionally for about 15 minutes until the sauce has thickened. Turn off the heat and transfer to a serving bowl. Serve with hot steamed rice or rice cakes or pandesal. Enjoy!
Pretzel Bread (Laugenbroetchen) Ingredients 500 grFlourI use all purpose flour; bread flour, or a 1:1 mix of the two types of flour would also work 40 grButterthis needs to be soft and ideally be at room temperature; I partially melt cold butter in the microwave, then stir it and let it stand around at room temperature 1 tablespoon Salt 200 mlMilkany kind is ok; I use 2% reduced fat milk; this needs to be made lukewarm, if dry active yeast is used 100 mlWatershould be at room temperature 60 grbaking sodasodium bicarbonate; this may be called Natron at some stores in Europe 1 lWater coarse saltfor sprinkling Introduction Who doesn’t love bread? Bread is part of a typical breakfast and supper. In the morning it’s a roll with jam, in the evening it’s a slice of bread with cold cuts or cheese – and probably with a pickle. It can also be also a popular snack for in between. How is a pretzel different from bread? A lot of people wonder how a soft pretzel is different from bread! The answer is that the dough is boiled before it is baked! Boiling the dough in a baking soda and water bath is the step in this recipe that gives this homemade Pretzel Bread it’s pretzel-y identity! If you love soft pretzels, you will love the dense, chewy dough and beautifully browned, salty crust of Laugenbroetchen, German pretzel rolls.directions Proof the dry active yeast (up to 20 grams; whatever the right amount is for the product you purchased) by stirring it into 200 ml lukewarm (about 110-115 °F) milk that contains 1 tablespoon of sugar, then let the mixture stand for about 10 minutes. The yeast will form a bubbly layer on top. If this does not happen, wait longer to check whether your dry active yeast is still alive. Put the flour, salt and butter into a bowl and briefly mix. You can use a food processor with a dough blade attachment or you can also prepare the dough by hand. Slowly stir in the milk, sugar, active yeast mixture to the flour, salt and butter mixture, then add 100 ml water. Next, form and knead the mixture into a dough (this takes about 8-10 min with a food processor, alternatively knead the mixture by hand for ~20 min). Add a little extra water (a few drops) or flour (less than a teaspoon at a time), if necessary. The dough needs to become smooth and elastic (and no longer sticky). Place the dough into a bowl, cover it with a clean moist kitchen towel, and put it at a warm place for at least an hour (maybe this requires two hours or longer
Kohlrabi and Apple Soup with Herbed Goat Cheese Ingredients 2 Kohlrabi 1potatoes 1white onion 2apples 100 gHerbed Goat Cheese 2Bay Leaves 1 tspKosher Salt black pepper 1 lvegetable bouillon 1 tbspextra virgin olive oil1 tbsp for the soup and as much as you like for the bread 2 slicesciabatta bread 1 tbspmixed italian herbsIntroduction So, yeas guys, my mystery ingredient is kohlrabi, and yes, off course I made a soup. Many asked me how I would make kohlrabi tasty. And its a very good question as it really is a bit of a challenge itself.. So, what I did was first try it raw, and it’s crunchiness made me think immediately about an apple! But then it would be missing the umami…and that’s when I thought about the herbed goat cheese! What you don’t see here is the final touch to serve it: I toasted some ciabatta bread with EVO oil and spreaded a mix of Italian herbs and kosher salt on it. Without any doubt the most tasty soup I ever made. The sweetness of the apple with the light bitter note of the kohlrabi were exalted and perfectly balanced by the herbed goat cheese. directions Dice the kohlrabi, onion, one apple and the potato and gently cook them in a large pan with one spoon of oil until lightly golden. Then add your bouillon and let simmer for half an hour. Meanwhile slice the other apple thinly with a mandolin and lay it in a baking tray with a drizzle of olive oil and herbs. Bake at low temperature for 15 minutes or until crisp. What you want is apple savoury crisps ( you can make more to have a healthy snack later..). Use the same tray to toast the bread with herbs and oil. When the vegetables are soft, take out of the hobs and mash with what you have (handled mixer, kitchen robot etc) until is creamy and smooth. Then add 2 spoons of goat cheese and mix again. Serve your creamy soup with the apple crisps and toasted bread.
Sea Bream with Leek Cream Ingredients Sea Bream: 1sea bream180gr -200gr) Salt & pepper gevoo Leek Cream: 20 grgevoo 50 grButter 30 grWhite Wine 600 mlvegetable broth 1bay leaf 1potatoescubed 1white onionsliced 400 grLeekthe white tender part of the leek Salt & pepper Potato: 1potatoes sunflower oil Salt & pepper King Oyster: gevoo Salt & pepper 1king oyster mushroomIntroduction Another delicious recipe shared by our friends Eleni and Alex from Food24_skg. directions Salt and pepper the sea bream on both sides. Place the frying pan over heat to warm it up. Once the pan is warm, add the gevoo and place the sea bream skin side down into the pan. Use a spatula to press the fish down to make it crispy. Then turn over onto the fleshy side to cook nicely till golden. Cook for approximately 1-2 minutes on each side. In a cooking pan add the gevoo and half of the butter. Sauté the onion over a high heat until translucent. Add the leek, salt, and pepper and sauté for 3-4 minutes. Stir in the wine and when evaporated, add the potatoes, bay leaf, and broth and let simmer for approximately 30 minutes. When ready, remove the bay leaf and whisk all the ingredients in the pan. Finally, add the rest of the butter and mix well till homogenized. Strain the mixture. Wash the potato well and peel it. Use a mandolin to slice it very thin. Place the slices together and cut them into very thin strips. Put the potato in a vacuum bag and make airtight. Cook in Sous Vide at 70 C for 1 and a half hours. When ready, place the potato in iced water. Remove from the vacuum bag and cook in a frying pan with sunflower oil until golden. Finally, season with salt and pepper. Cut the mushroom into slices. Add salt and pepper. In a frying pan, add the gevoo. Keep the heat high fire and sauté the mushroom on both sides.
Nalesniki/Nalysnkyky /Crepes Ingredients 2 cups Milk 2Eggs 1tSalt 1 cup all purpose flour 2tOil Filling: 2 cups farmer’s cheese 1tSalt 2tSugarcan add more 2Eggsmix well Introduction Nalysnkyky are the Ukrainian version of crepes. The secret of cooking crepes is to cook the crepe until the top is dry before you flip it over, and then cook on the other side for a few seconds. After the crepes are filled, they are rolled up and placed in a casserole dish. Cream is poured on them and they are baked to a golden brown. directions Mix all the ingredients well, making sure there are no lumps. Note: You can substitute water for milk in the crepes if you prefer. Make sure the pan is very hot, poor in the batter, and swirl around so the batter spreads evenly around the pan. Fry lightly on both sides. Mix the filling, put it in the middle of the crepe, and fold it like an envelope. Fry the side with end flap first, so it doesn’t unfold. It is better to put the filling on the side that is fried most. Cheese or mushrooms are the traditional fillings for these Ukrainian crepes. You can use plain cottage cheese or even cream cheese. Mix together 2 cups dry curd cottage cheese, 2 egg yolks, 2 Tablespoons sour cream, and ½ teaspoon salt using a blender or just stirring vigorously. If using a blender, combine ¼ cup chopped dill with the cheese separately so the filling doesn’t turn green. You can use leftover chicken or any other meat chopped up instead of cheese. You can fry an omelet with green onions, chopped it up and fold that into a crepe. Mashed potato is great as well.
Easter Cheese Paska (No Baking) Ingredients cheeseclothclay flower pot or paska mold 2 lbdry curdor farmers’ cheese 5 lgEgg Yolks 2 ¾ cups confectioner's sugar 1 cheavy cream ½ ccoarsely chopped almonds ½ cgolden raisins 1 ccandied citronchopped 2 tvanilla ½ lb. (2 sticks) unsalted butterwhipped Introduction Easter Paska is a work of art especially produced for the blessing of the basked of foods at church. Paska is made with eggs, butter, and other good things that go to make a fine, rich loaf, appropriate for the importance of occasion. In the old days, paska were not the round baking-pan-sized breads that now conveniently fit into our delicate Easter baskets. They were carried — or taken by wagon — to church wrapped in large khustyny (shawls) and could be the size of wagon wheels. The dough is baked in the shape of symbols for the top of the paska, including the cross, flowers, shyshky (pine cones), birds, rams horns and other curlicues, wheat stalks, and other motifs — depending on regional and personal preferences. It takes great skill to mold the ornaments out of the rich dough, (usually a stiffer dough is used for the top) so they are recognizable — let alone presentable in church — after they are baked. Prep time: 20 mins; Cook time: 20 mins; directions Pass the farmers’ cheese through a sieve or a food mill and set aside. In the top of a double boiler, mix egg yolks with the sugar. Add the cream and heat over barely simmering water, stirring constantly, until bubbles form around the edge of the pan. Don’t overheat or the eggs will curdle. Remove from the heat and add the cheese, almonds, raisins, citron and vanilla, and mix well. Add the butter and continue stirring until the mixture cools. This long stirring gives the paska a smooth and velvety texture. Line a paska mold or clay flower pot with a double thickness of dampened cheesecloth. Pour the mixture in and cover with a double thickness of dampened cheesecloth. Place the lid or a small plate on top to weigh it down. Place a bowl under the mold to catch any runoff and refrigerate for 24 hours. Unmold onto a serving plate and decorate with almonds, glazed cherries, candied citron, mint leaves, etc. if desired. Cut into thin slices when serving, as this is very rich.
Lichiu Henklesh Ingredients For the base dough: 350 grWhite flour 25 grcube of fresh yeastor a teaspoon of dried 2Egg Yolkssave the whites for the topping 1 lemonlemon zest  3 tablespoons Sugar 50 mlOilvegetable is fine 1 teaspoon salt Warm milkhave about 250ml to hand, but you'll add it as needed For the topping: 1 lMilk 1 cupsemolina flour to taste Sugar 1/2 teaspoon Salt 6egg whites 4Egg Yolks 100 grButter 350 grheavy cream 2 small packets vanillaor equivalent in essence if preferred Introduction Henklesh, called also “hencleș” or “lichiu”, is a dessert made from simple ingredients that has a bygone taste. Henklesh was never missing from a Saxon table, especially on holidays. Today it is prepared only in the grandparents’ houses or in the communities where the Saxons used to live, and the recipe has changed slightly over time. This dessert or pie is made up of a bread base, something like a thick pizza base in a way, which is then topped with a sweet, creamy mixture and baked – ideally in a wood-fired oven. It is mostly something cooked at home, particular at times of the year when there is a surplus of eggs (my countryside neighbors frequently cook it around Easter time). “Saxon style bread-base and sweet dairy topping dessert” Time: A couple of hours of prep and baking, depending on the oven Serving: 8-10 slicesdirections First of all, prepare the dough. Prepare a yeast starter by mixing together the yeast, one tablespoon of the sugar, one tablespoon of the flour and about 100 ml of the warm milk (make sure it’s not too hot or it’ll kill the yeast). Mix these together well and leave in a warm place. In about 10-15 minutes, you should see it start to froth and smell ‘yeasty’, this means it’s activated and ready to use. Once it’s ready, put the rest of the flour in a large bowl (or on a surface if so inclined) and make a well in the middle. Into the well, add the prepared yeast starter and the two egg yolks and salt. Start to combine them (eggs, starter, salt) and then add the rest of the warm milk, the rest of the sugar, and the zest. Start to draw in the flour and bring it all together to make a dough, adding the oil little by little once a dough is formed. Keep kneading the dough until it becomes more ‘elastic’ and stops sticking to your hands. When you feel the dough is ready (this is something bread or pasta makers amongst you will ‘feel’, otherwise, just kneed it until well combined and no longer ‘sticky
Beef Tenderloin (Fillet) Sous Vide with Pepper Cream Ingredients For Beef: 1 (200 gr)beef fillet Salt and pepper Butter Olive Oil 2clove of garlic 2-3 sprigsFresh Thyme Slat flakes For Pepper Cream: 250 grMilk 25 grCorn Flour 70 grLygistis red roasted pepperspread with tomato and carrot from the TRADIFRESH company 1egg 35 grButter Salt and pepper 1 teaspoontomato powderfrom the company DOSE GEFSI For Potato Puree: 500 grpotatoes 150 grMilk 250 grButter Salt and pepper For Pepper Crumbles: 100 grwhole grain rusks 350 grLygistis red roasted pepperfrom the TRADIFRESH company For Chimichurri: 50 grParsley 1⁄2 clove of garlic 90 mlcold water 5gr Salt 10 grFresh Thyme 10 grred pepperchopped 40 mlOlive Oilby the company ELLIVE 2 teaspoonsfermented hot sauce1 chili pepper (chopped) For Carrot Pickle: 500 mlWater 200 mlwhite vinegar 75 grSugar 30 grSalt 3 graniseed 5 grpepper seeds 2 pcscloves 3 pcsallspice 1carrotIntroduction Another delicious recipe shared by our friends Eleni and Alex from Food24_skg. directions Wrap the beef fillet with a string Cover with salt and pepper and place it in a vacuum bag. Close the bag with the vacuum sealer Cook sous vide at 55C for 45minutes When ready, place into iced water to cool down In a frying pan, at high heat/fire add the gevoo, the butter, the garlic cloves, and the thyme. Put the beef fillet in the pan and start the arose procedure up until the meat has reached the preferable temperature of 55-57C (medium). Control the temperature with a thermometer. When it has reached the right temperature, remove from the heat/fire, and let it rest for 5-10minutes Remove the strings off the meat, cut in fair slices and sprinkle with salt flakes In a cooking pan add all the ingredients but the butter. Simmer until the ingredients have smoothened and homogenized When ready remove the pan off the heat/fire and add the butter Let it cool down Stir once again before using in the recipe Wash the potatoes and boil them in a cooking pan When softened, peel the potatoes and puree them Add the rest of the ingredients in the pan. Mix well until homogenized Strain the mixture to gain a smooth texture Add the ingredients in the blender, mix well till homogenized Spread
Crispy Pork Belly Adobo Ingredients 1 poundpork bellycut into 2-3 inch square pieces 1⁄2 cup Silver Swan soy sauce 3⁄4 cup vinegar 3⁄4 cup Water 3-4 pcsdried bay leaves 1heads garlicslightly crushed 1 teaspoon whole peppercorns 1⁄2 teaspoon Brown SugarIntroduction Pork Belly Adobo is the most loved recipe in the Philippines. It is very simple to make and you only need a few ingredients: soy sauce, vinegar, laurel leaves, and garlic. If you’re new to cooking, it may not be so easy so make sure to carefully note each step and the ingredients you’ll needed. This is the most delish adobo you’ll ever try. I use Pork Liempo or pork belly for this recipe because we need the fat from the pork and it is easy to tenderize. directions Put all the ingredients in a pot with the belly meat-side down (skin-side up). Simmer for half an hour over a low heat with the pot covered. Turn the meat over to one of the uncooked sides every 30 minutes. After an hour and a half, turn the heat off and leave it uncovered with the skin side facing up. Leave the meat uncovered for a few hours so the skin dries out. Transfer the pieces of pork belly to a baking dish with the skin side up. Save the adobo sauce the pork belly simmered in for use when serving. Bake the pork belly pieces for 10-15 minutes at 375°F. Then broil the meat until the skin looks crispy being careful not to burn it. Remove the pork belly from the oven when it’s done. Reheat the adobo sauce you saved from earlier. Serve the crispy pork belly with white rice smothered with adobo sauce.
Filipino-Style Spaghetti Ingredients 1 lbspaghetti noodles 3 tablespoon Olive Oildivided 4hotdogssliced diagonally 1Onionchopped 2cloves garlicminced 1 lblean ground pork Salt and pepperto taste 2 1/2 cups tomato sauce ½ cup tomato paste 1 cupbanana saucecatsup cheddar cheeseGrated Introduction Filipino-style spaghetti is a rebellious version of the Italian one. Not only does it have hotdogs but it has a striking red color, is sweet and spicy and has a thick sauce made from banana ketchup and tomato paste. If you don’t have access to banana ketchup, use tomato ketchup and add a teaspoon or so of sugar to achieve that delicious balance of sweet and savory Filipino spaghetti is known for. For the Filipino hotdogs, you can substitute cubed ham, Spam or Vienna sausages.directions Cook spaghetti noodles in salted boiling water until tender but firm. Drain in a colander and toss with 1 tablespoon oil to prevent from sticking. In a skillet, heat 2 tablespoons of oil over a medium-high heat. Add sliced hotdogs and cook, stirring until brown, about 5 minutes. Drain on a plate lined with paper towel. Set aside. Using the same skillet, sauté the onion and garlic for 2 minutes or until the onion has softened. Add the ground pork and cook until juices from the meat have evaporated and the meat is brown, about 8 minutes. Season with salt and pepper. Add the tomato sauce, tomato paste and banana sauce. Stir to combine and blend the flavors. Reduce the heat to medium, cover and let simmer for 15 minutes, stirring occasionally. Stir in the sliced hotdogs. Pour the sauce over the spaghetti and sprinkle with grated cheese.
Crunchy Krantz Cake (Walnut Cake with Candied Walnuts) Ingredients For Sheets: 10egg whites 250 gr (1 1/4 cup) Sugar 300 gr (10.5 oz) ground walnuts 125 gr (1 cup) Flour pinch of salt For Cream: 10egg yolk 150 gr (1 1/4 cup) Sugar 300 gr (2 2/3 sticks) Butter 82% vanilla flavor For Krantz: 100 gr (1/2 cupSugar 100 gr (3.5 oz)walnutspieces Introduction When it comes of desserts, forget about Italy or France. East European cakes are the best. Layers of crunchy meringue and walnuts, all brought together with an amazing mousseline cream, topped with candied walnuts. This Krantz cake is a tasty and absolutely gorgeous dessert, one of the most popular dessert recipes in Romanian cuisine. The original recipe is German but it was first adopted by the Romanians from Transylvania and ended up being prepared in all regions of the country. It makes the perfect choice for holidays and for parties and is also very easy to make. You don’t have to prepare a dough and roll it out into very thin sheets. You simply make a batter from egg whites, sugar, walnuts and a bit of flour and spread it with a spatula into a baking tray. This cake needs 24-48 hours to mature so it is a great recipe to make in advance. directions Place the egg whites into a large bowl. Add a pinch of salt and mix until fluffy. Add the sugar, gradually, and continue to mix until stiff peaks form and the sugar is completely dissolved. Add the ground walnuts and incorporate with a spatula. Add the flour and incorporate with a spatula. Divide the batter into 3 bowls, for 3 cake sheets. Pour the batter from 1 bowl into a baking tray lined with parchment paper and spread evenly with a spatula. Place the baking tray into a preheated oven and bake at 180 °C for about 15 minutes or until the edges are golden brown. Repeat with the remaining 2 bowls of batter. Set aside and allow to cool. You have to cook the cream using a bain-marie. Fill a large heat proof pot with water and a smaller pot that fits into the larger one. There should be about 2cm of space between the water and the bottom of the smaller pot. Pour water into the larger pot, place it over a medium heat and bring to a boil. Place this pot on top of the larger one with simmering water. Reduce the heat and cook, stirring continuously, until thickened and glossy (like a glaze). Remove from the heat, add vanilla flavoring, cover with plastic wrap, and allow to cool. In a pan, heat the sugar over a medium heat.
Classic Shrimp Soup with a Hint of Cognac Ingredients 800 grshrimpsfresh 4small shallots 2 tbspOlive Oil 50 grfennel 30 grSwedish turnipoptional 2 tsptomato puree ½ cupWater 2 ½ cupfish broth ½ cupdry white wine 1 ½Cream Cognacpreferably Hennessy VS Salt PepperFresh grinded dillIntroduction directions Peel the shrimp and put the shells aside. Keep the shrimps cold. Chop the vegetables into small squares and put aside. Fry the shrimp shells in a pot for a couple of minutes, then add the vegetables and fry for two more minutes. Add the white wine, water, and the tomato puree and cover with a lid. Turn down the heat and let the mixture simmer for about one hour, stirring once in a while so it doesn’t stick. Strain the base and pour it back into the pot. Add the cream (and some more water if necessary). Let the soup simmer for about 10 minutes. Finish with some cognac, salt and pepper. Pour the soup into a soup plate. To make the dish look more appetizing and to highlight the soup, I use a black plate with wide edges. Place a handful of shrimps onto the soup and finish with some dill before serving.
Romanian Lemon Cake (Snow White-Alba ca Zapada) Ingredients Dough: 600 grFlour 220 grButterroom temperature 2Eggs 200 grSugar 1 Tbsp vanila sugarif you can find it, 2 small bags 6 rounded Tbsp sour creammin 20% fat 1 teaspoon baker's ammoniadissolved in 4 tbsp of cold milk from 1 lemonlemon zest  extra butter and flourfor the pan Filling: 200 grSugar 1 lMilk 130 grcorn starchor semolina, but you might need a bit more if you think your filling isn't thickening enough 250-300 grButterroom temperature 1-2 lemons lemon zest  1vanilla beanIntroduction Alba ca Zapada (Snow white cake) is a traditional Romanian cake that can be found in several other Balkan countries’ cuisine. It is also called Lemon, due to the substantial amount of lemon used (both peel and juice). It is called Snow White because it is white but also because of the fluffiness of the cream, like snow. Alba ca Zapada is usually made for the holidays and various other celebrations, such as birthdays and weddings. For country folk who mainly work in agriculture and are less wealthy than those in the big cities, this cake was considered a dessert. That’s because it doesn’t cost much to make and quite often all the ingredients are readily available at home. Neither is it complicated to make! The dough is very simple – just mix it up and roll it out, and the filling is one the easiest creams to make. And that’s it. Well, and taking cake layers in and out of the oven, but with a little bit of patience, you’ll have yourself one amazing dessert.directions Before you start, make sure all the ingredients are at room temperature. Put them all into a bowl and combine with your hand, working the butter in well. Once you have a good dough, put it in the fridge for a few minutes while you are prepare for the next step. Preheat the oven to 180°C/350°F. You will need a quarter sized cookie pan, or something similar in size (16×22 inches). You will bake your layers on the bottom of the pan so first butter and flour it really well. You only need to do this once before putting on the first layer. You will be making 4 layers. Take your dough out of the fridge and put it onto a floured work surface. Re-knead the dough and cut it into 4 equal pieces. Leave one piece out and put the rest into separate zip lock bags. Constantly adding flour and turning the dough, roll it very thin, to less than 1/8″, and until your dough layer is just little bigger than the back of your pan. Try to roll it into a rectangular
Forest Fruit Cake Ingredients White Sponge Cake: 6Eggs 1 glassgranulated sugar 1 glassFlour 1 cupstarch 1 Packet Baking Powder 1 Packet vanilla 1 small cuphot water Pastry Cream: 1 lMilk 10 spoons Sugar 5 Spoons Flour 3 spoonsstarch 2Egg Yolks 1 Packet vanilla 50 grmargarine Butter Cream: 500 grButter 750 grpowdered sugar Chocolate Glaze: 3 Spoons Cream Couverture Chocolate Fruits: blueberries raspberries Blackberry strawberry red currantsIntroduction directions Separate the egg yolk from the white. Whisk the yolks well with the sugar. In a separate bowl, mix the flour, starch, baking powder, and vanilla. Add some flour and hot water to the whipped egg yolk and continue whisking. In another bowl, whisk the egg whites well, adding a pinch of salt. Add the egg white to the other ingredients in batches of two or three and mix together in one direction only with a spatula. Put a mold on a tray and pour the mortar into the mold. Knock the tray on the worktop a few times to knock the air out of it. Bake in a preheated oven at 180 c for 40 minutes. Don’t open the open door at all before the 40 minutes, and then check with a knife. If it’s cooked, take it out of the oven and leave to cool. Whisk the flour, starch, sugar, egg yolk, and milk in a pan with a mixer. Cook on a low heat until it reaches the consistency of a pudding. Removing from the stove, add the margarine and vanilla and beat for 10 minutes. Let it rest overnight. Put the room-temperature butter in a the mixer bowl and whisk until it becomes creamy. Sift the powdered sugar and gradually added it to the butter and whip for 7 minutes. Take the cake out of the oven and let it sit for 3-4 minutes. Then, run a fine spatula around the edge of the mold and remove the cake. Leave to cool on a wire rack. Then, take off the baking paper and cut the cake across the circumference into three layers. Wet the layers with milk. Spread them with cream and sprinkle with raspberries and chocolate drops. Lay the three layers one on top of the other. Cover the top and sides with cream and let it rest for at least 3-4 hours. Decorate the cake with chocolate and forest fruits.
Glazed Peanut Butter Cake Ingredients Cake: 340 grall purpose flour 430 grSugar 125 grMilk 2Eggs 1 teaspoonBaking Powder 1vanilla 80grButter 115 grsunflower oil 225 grWater 150 grpeanut butterby EXERETON company Glaze 4-5 tablespoonspeanut butter 4-5 tablespoonsChoco-creamIntroduction Another delicious recipe shared by our friends Eleni and Alex from Food24_skg. directions In a cooking pan, add the peanut butter, water, sunflower oil, and butter. Cook on a medium heat mixing till smooth and homogenized. Put the the sugar and eggs in mixer bowl and mix well till softened. Then add the milk and continue mixing. In another bowl, add all the sifted dry ingredients then add them to the mixture in the blender bowl. Continue mixing. Finally, add the mixture from step1 above to the blender bowl and continue mixing until homogenized. Sprinkle some flour around the cake form before pouring in the mixture. Bake in an oven preheated to 175 C for approximately 45-50. Put the ingredients into a glass bowl and put in the microwave for approximately 15-20 seconds so that they warm up and are softened. If they are not warm enough, microwave for a little longer. Spread the glaze over the cake.
Pierogie/Pirohy or Varenyky Ingredients The Dough: 6 cups Flour ½ pint sour cream1 cup ¼ pound Buttermelted ¾ cup Milkwarm 1 tablespoon Salt 4Eggs with Potato Filling: 1medium onionchopped 3⁄4 cup Butter 3 cups potatoesmashed 1⁄2 tspSalt 1⁄4 tspPepper 1 cup cheddar cheese with Cottage Cheese (Farmer’s Cheese) Filling: 1 lbcottage cheeseFarmer’s Cheese in the US 1Egg Yolks 1⁄4 tspPepper 1⁄2 tspSalt with Sauerkraut Filling: 1 qt.jar sauerkrautPolish or German 1⁄2 tspSalt 1⁄4 tspPepper 2medium onionschopped 1 stick Butter Blueberry Filling: 1/2 cup Sugar 1/4 teaspoon cinnamon 1 teaspoon lemon zest diced, this ingredient is optional 1 1/4 pounds blueberrieswashed, stemmed Introduction Ever heard of Varenyky before? ⠀ Varenyky (vareniki/dumplings) are known all over the world and Ukraine is the motherland of this wonderful dish. Ukrainian varenyky can be both a main course and a dessert. The most popular and widespread fillings are potato, sauerkraut, cracklings, cherries, bilberries, and many other fruits and berries. However, Ukrainian culinary heritage also includes some odd fillings such as radish or fern. Which one would you try? 5. Bring the water to a boil in a pan and put in the varenyky. Boil until they come to the surface. 6. Serve the cooked varenyky with a generous dollop of sour cream. 4. Place a spoonful of the cheese filling on the dough, fold it over to form a half circle, and press the edges together with your fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from seeping out. 5.Place the varenyky on a floured board or a kitchen towel (don’t crowd them), and cover with a kitchen towel to prevent drying. 6.Drop a few varenyky at a time into a large quantity of rapidly boiling salted water. Stir very gently with a wooden spoon to keep the varenyky separate and to prevent them from sticking to the bottom of the pot. Allow to boil for 3 or 4 minutes. 7.Varenyky are ready when they are well puffed. Remove them with a slotted spoon. 8.Place them in a deep dish, sprinkle generously with melted butter, and toss very gently to coat. Serve in a large dish without piling or crowding them.
Shrimps with Feta Cheese & Paprika Cream Ingredients Feta Cheese Cream: 125 grFeta cheese 125 grcream cheese 50 grheavy cream 20 grbrine Paprika Cream: 150grtomato paste 50 grmayonnaise 40 grFeta cheese 30 grmustard 2Florina peppers 1⁄2 teaspoonsoya sauce 1⁄2 teaspoonWorcestershire Sauce 1 teaspoonoregano 1 teaspoonSugar Cucumber Pickle: 500 mlWater 200 mlwhite vinegar 75 grSugar 30 grSalt 3 graniseed 5pepper seeds 2 pcscloves 3 pcsjuniper 1cucumber Parsley Oil: 50 grParsleyonly the leaves 150 grgevoofrom the THAMYRIS OLIVE OIL company Olive Crumble 225 grolive flesh 50 grwhole grain wheat breadcrumbs Shrimps 3shrimps Salt & pepper gevoo by THAMYRIS Olive Oil company Introduction Another delicious recipe shared by our friends Eleni and Alex from Food24_skg. directions Put all the ingredients in a blender and mix well. When the mixture is homogenized, the texture of the cream should be smooth. Bake the red peppers in the oven at 200 C until they soften. Place the peppers in a cling film wrap so that it is easier to peel off the peppers. Peel the peppers and remove all the seeds from the flesh. Add the peppers to the blender and mix well with the rest of the ingredients. Mix until homogenized. Put all the ingredients in a pan and broil for 3-4 minutes. Remove from the heat and leave to cool down completely. Cut the cucumber into very thin slices and place them in the liquid. Leave in the fridge. In a cooking pan, on a medium heat, add the gevoo and bring it to 80 C. When it has reached the temperature, pour it in the blender, add the parsley leaves and mix well. Strain with a cloth or a coffee filter to get just the purified oil. Leave in the fridge. Put all the ingredients in a blender and mix well until homogenized. Line a baking tray with greased paper, spread on the mixture, and bake at 100 C with the oven on fan, for approximately 2.5–3 hours. When ready, remove the tray from the oven and leave to cool down completely. Use your hands to break it in small, uneven pieces. Remove the legs and the intestines, and keep the head and the tail. Use a souvlaki stick from bottom-up so that is does not lose its shape. Sprinkle with salt and pepper and sauté the shrimps in a frying pan with the gevoo for approximately 1.5

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