After publishing many recipes, I would like to post a few photographs of my vacations in Spain.
First of all I will start posting some pictures of the retiro park we visited during the short stop over of a few hours in Madrid.
We cannot speak about „authentic“ Chinese recipe, since there is no agreement within China how any particular dish should be made.
Coming back from a study stage in China my daughter brought me a Chinese cookbook and her knowledge and cooking experience she had there.
Dumpling were among her favorites especially in broth for breakfast. She learned how to prepare dumplings and we prepared some together.
Jiaozi and guo tie are made with beef or pork but may also find shrimp, dried mushrooms, cabbage or other filling.
The easiest way is to buy factory made skins for making jiaozi and guo tie in most Asian groceries. However you can make it yourself by and or with the help of a pasta machine.
I bought a package of skins, but after preparing and dividing the filling I noticed that I had to prepare some more myself. This went easily and quick, however I did not respect the full resting time for the dough. I will give here the complete recipe and I think, next time I will make it myself.
For the skin cold water can be used, but hot water dough produces a softer, more elastic dough, which is preferable in making most dumplings.
Folding styles (video): http://www.youtube.com/watch?v=HK3iG2LyWnY
This world famous soups was created in Spain after the discovery of the New World and its vegetables. Like many other old World Specialties the gazpacho traveled back and became popular there as well.
Sometimes gazpacho is served as chilled soup, sometimes served as appetizer chilled drink, but is also used to describe a type of salad of Spanish origin.
This recipe is based on New World foods: tomatoes and peppers, and it is supposed to be a variant on a much older recipe.
Ajo blanco, or white gazpacho. It is a creamy chilled soup containing ground almonds, cucumbers, yogurt and garlic. The addition of yogurt and almonds can be found in Arabian but also in Indian drinks as well.
Green gazpacho does gets its color from spinach, lettuce, parsley and other greens with the addition of yogurt or chicken broth.
Red or tomato-based gazpacho can be blended or crushed or the vegetables can be finely diced to add more texture and make the soup more salad-like.
Red gazpacho, also known as gazpacho Andaluz, usually includes sweet peppers and cucumber, but no yogurt,.
Traditional gazpacho was flavored with cumin, a spice beloved in the Middle East and in South America.
In the US we can find red gazpacho with cilantro and a dollop of sour cream.
The soup is traditionally served with toasted bread, but would also be excellent accompanied by warmed fresh tortillas or tortilla chips.
This historical family recipe has been published by the famous Italian cook Artusi in his book “L’ arte la scienza in cucina e l’ arte di mangiar bene” in 1891. Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.
This is an easy variation of the no knead bread. The ciabatta shape is very convenient to prepare sandwiches or simply to serve with you meal. The olive oil gives them a genuine flavor and the long raising time improve the taste as well
Arranging this cute Pacific Northwest recipe like flowers or shining suns you will get back a lot of smiles. This is an attractive dish or better combination of recipes for a healthy and light exotic full meal during summer days.
Cuajada is a compact, almost curd lik product, like curd “grains” coagulate tightly to make a cheese. It is popular in the north-eastern regions of Spain (Basque Country, Navarre, Castilla y León, La Rioja), but you can find it in almost all South and Central American countries as well (Columbia, Nicaragua, El Savador, Mexico, Honduras, Brazil and Costa Rica).
Raw warmed milk is mixed with cuajada powder or rennet or with other plant extracts and left to curdle. It was traditionally made in a clay recipient or a wooden one called a kaiku and heated with a red-hot poker, giving it a distinct faintly burned taste. Cuajada means ‘curdled’ in Spanish.
A similar product named Coalhada is found mostly in northeast Brazil, especially in rural areas. It is made from curdled milk (specifically boiled) and yoghurt. Recipes vary but usually contain sugar and/or fruit juices.
I’ve got this recipe of this traditional pudding from Adi, a Spanish friend, after having enjoyed it her house.
If you not living in Spain it’s probably not so easy to find the “cuajada powder” ingredient, you can try your luck in Spanish specialty shops; but you can make an easy substitution using half tablet “Rennet” (to find in drugstores) of a few drops rennet.
Note: you can add some grated citrus peel, cardamom, cinnamon or, or — to add different flavor. You can also top the warm cream in the mold with crumbled cookies; after inverting the curd they will stay at the bottom of it.
This is very classic specialty from Emila-Romagna (Italy) easy to prepare, but for the preparation you will need a passatelli iron. Alternatives are pastry bags or better using a a potato ricer with the large-holed disk.
Try this simple, warming and very tasty soup!
o 100 g parmesan cheese, grated
o 100 g breadcrumbs, small
o 3 eggs
o 1/2 teaspoon nutmeg
o 1 lemons, zest only (optional)
o 1 1/2 liters broth, if possible homemade ( beef or hen broth with celery, carrots and leek)
Spring is over and nectar sources are decreasing now. Beekeepers are planning the honey harvest and prepare the hives for next season.
Mite control is now a “to do”. Bee diseases: Varroa (mites) control in Switzerland
In the garden a huge mallow plant got many guests. Too pretty for not stopping by and taking some pictures
Sometimes I’m missing Asia, I’m missing India. This halva recipe with the contrasting colors, the decoration, the smell and the taste is like a fast trip in Country of my dreams. Take a halwa in your mouth, close your eyes and dream!
Note: Cardamom and rose scent are very popular in Indian sweets, you could use also saffron and make yellow halwa.