Tuesday, 24 February 2009

culinary tour around the world: ethiopia - injera, berberè, doro wat










ciao and welcome to ethiopia! I wish to thank joan for this interesting tour she is taking us, a lot of places with dishes never done before! :)

I felt rather wierd looking for a ethiopian recipe, but then I tought...doing one, even if a simple one makes me good, makes me realize how lucky I am , we are.

and...makes me doing this trip together with you.


I found these interesting Ethiopian sites I wish to link:






the ethiopians are copto and have 180days of religious starving a year!

also wendsday and friday are regular starving days.

they don't eat pork


I started to cook 3 days ago...

yes to do the injera bread, you have to start 3 days before.

if was worth it, it was a great success!!




Injera

500gr of plain flour

500gr of corn flour (maize flour)

250gr of durum wheat flour

25gr of fresh yeast

1 glass of water.


mix the ingredients, cover with a kitchen clof and let rest for 3 days in room temperture ( in winter) and 2 days in summer

then add water until it is liquid and cook as crepes, without any greese.

do them very thin, and let cool.

you can make them up to 3 hours before eating them.

in ethiopia they use teff grain, but of course it is almost impossible to find outside the country.




the next step was to make the berberè...ooooooh...that was fun...a incredible perfume invaded my small kitchen!! :)))



berberè

1 teaspoon ginger

1 teaspoon ground cardamom

1/2 teaspoon ground coriander

1 teaspoon ground fenugreek*

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

2 tablespoons finely chopped onions

1 tablespoon minced garlic

2 tablespoons salt

2 cup paprika

2 tablespoons ground cayenne pepper

1/2 teaspoon ground black pepper

1-1/2 cup water
In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.


(I copy joans recipe)

mine was not that hot, I didn't put 2 cups of paprika :))

but I think I will the next time.

* fenugreek

as you know there is two types of fenugreek

the one used in this recipe is Trigonella foenum-graecum (using the seeds)

It is also one of the ingredients of curry.

the other one is the fenugreek you use to make bread, specialy german rye bread

and it is trigonella cerulea (using dry leaves)




all this brings us to the main dish..

I know that joan did the same, and probably we two will not be the only ones..

but anyway :)))

this is the recipe from my old swedish cookbook.




dorowat

750gr red onion

150gr of butter

1dl tomatoe preserve

1 chicken

salt

one hard boild egg a person

water

1 tbs pf berberè


chop the onion(and try not to cry) and let fade very slowly in a saucepan.

it will take a while (cook the injera in meanwhile)

add the berberè and the preserve, put the chicken(chopped in smaller pieces) together and let cook for about 30min.

the meat should loosen from the bones.

some minutes before serving add the hardboild eggs, which you have made some cuts in.

serve together or in the injera.




for sofia (doughter n°4) who is vegetarian...I made chopped vegetables with injera :)))



thank's joan, and see you next week in Russia. :)

Sunday, 22 February 2009

WHB# 171 - home made salt and sweet breadcrumbs


ciaoo and welcome to this week's herb blogging,
we are meeting in susan's kitchen...the well-seasoned cook


this interesting idea is kalyn's, and from now hold by haalo.
thank's both of you :)
if you would like to join, please read the
rules
to know the order of hosting please read here



this time I would like to tell you how to di your own breadcrumbs,
perhaps you already do..
or maybe you always thought it was difficult or complicated to do by your self.
it is not! :))


I usually do salted breadcrumbs of old bread, the bread I bake most is made of durum wheat, and I don't add any salt.

I add fresh aromatic herbs together with the bread and then grind together and let dry a little.
put in plastic boxes and keep in your freezer, it will last for several months.

but I also recycle in this way old grissinis, or saltine crackers , salt biscuits or salt shortbread.
you know, once you open those bags you have to finish what's in.
me not beeing able to throw away any kind of food, finds this way of recycling perfect. :)


you can use the herbal breadcrumbs on ovencooked vegetables.
it gives to vegetables an extra "crunch" and a delicius perfume.
just season over the vegetables in the last 15min of cooking (at 200°C)

or use it to do a quiche like this:

mediterranean quiche(cake, pie) with herbal breadcrumbs

for 6 mini moulds (heartshaped if possible :)) )
1 pack of puff pastry
180gr of tined tunafish in olive oil
2 tbps of capers
4-5 anchiovies
one onion
black pepper
herbal breadcrumbs


cover each mould with the puff pastry and put aside (in the fridge)

put the grated onion and little extravergine oliveoil in a frying pan, and let sear*

add the anchiovies and let them melt, then add the capers and sprinkle with some white wine if it dries up to much.

at last add the thunafish, mix well and let flavour.

let cool completaly (if not the puff pastry will be all muddy)

put some herbal breadcrumbs on the bottom of the mould, pour over the mixture and season with breadcrumbs over.

put in an preheated oven at ca 200°C, and bake for ca 20min (it depends on the mould size)

they are god hot, lukewarm or cold

so much for the salted breadcrumbs! :)

you know that you actually can do the same thing and make sweet breadcrumbs?
has it never happend that you made a lot of shortbread and they didn't came out as you immagined?
or you bought some new biscuits and the turned out to be awful?
and the old ones you forgot in the back of your cupboard?
you don't throw anything, no no..you recycle!!
if they are plain without cocoa or marmelade,

you can add cinnamon, ginger and cardomon (all in powder) and grind together.

put in plastic boxes and put in the freezer.
if they are allready flavoured just grind them as they are.
you can also use vanilla, clove or coco flakes.
this sweet breadcrumbs are perfect to use, for a simple and very quick



apple crumble

4-5 apples like golden delicius or other sweet apples
sweet breadcrumbs
oat flakes (optional)
coco flakes (optional)
butter

peel the apples and cut in tiny slices.
mix breadcrumbs, oatflakes and butter with your fingertips.
work quickly before, the butter melts to much.
now you can either mix t 3/4 of the crumbles with the apples and put in the mould, put the rest of the crumbles on top and put in oven
or
put the apple slices on the bottom of the mould and put all of the crumbles over.
put in oven at 180° for 40-45min (dipends on the size of your mould)
perfect lukewarm with vanilla ice or with vanilla sauce...or all alone :))
I don't add any sugar, the biscuits or shortbread are sweet enough..
and so are the apples to ;)


see you next week at lauries' palce

Tuesday, 17 February 2009

culinary tour around the world: Romania



this week Joan invites us in Romania, before even starting I must apologize to my dear friend Cristina, she is from Bucharesti now living in Bologna (italy), I wanted to tell her about our stop in Romania so she could participate, but with so many things on my mind lately I completely forgot, and gave her so little time to organize.
fortunately she is very good at romanian food, sooo...we were all lucky...cristina is on! :)))
probably all of you have read Bram Stoker's novel "Dracula".. :))
it has not so much to do with Transilvania or Romania as one can think..but it is a good novel.
I liked it very much, and at the time I read all in little time.

my husband who has worked in the shoe business for a long time, has been in Romania from 1989 to 1995.
sometimes when I was complaining about something(anything) he used to say to me..you should come stay in Romania for a while..it would make you change your mind in many things.
he was right of course, and came back once or twice with the pray to do something.
so, together with other mothers in the kindergarten we collected induments and toys that we sent there.
I have dear friends that adopted a little girl found in one of the orphanage they opened after
Ceausescu's dead. now she is 17years a very strong and beautiful girl.
florian (husband) was most in Suceava in the northeast of Romania, and he allways went by car..it is 24hours of nonstop drive from here (Garda Lake, Italy).
I always sayed he was crazy!!
he visitid also Transilvania and Moldavia, saying that these places are realy very very beautiful
he also liked the food very much, telling me about ciorba a kind of acid soup and tartar, raw meat.
for this stop in Romania I asked Cristina to help me with some recipe, but the time run out and I found myself without some important ingredients..so..
to thank Cristina for all her help, I prepared a jam that her grandmother made to her.
quince jam with geranium* leaves
in romanian it is called indushaim
you need:
1 quince
sugar
water
some geranium leaves*
grate the quince with the peel and put all of it (also the apple core) in a pot together with the sugar and the geranium* leaves.
cover with water and cook for aprx 60min.
skip the leaves and pour in clean jars, close the lid and put upside down to cool.
store in a cool dark place.
brigidaa_te:
the botanic name of geranium is pelargonium. in this case use a perfumed pelargonium as
Pelargonium odoratissimum. of course in january it will not be as perfumed as in june, so put 3 leaves instead of 2 :)
it is delicius!! thank's cristina :-***


Saturday, 14 February 2009

WHB #170 - maize flour and ricotta cake






hello to all and welcome to this weeks herb blogging, we are hosted by cheryl..


thank's cheryl for hosting, every time it is fun , getting to know different bloggers..learning new things, and new ingredients!

in Cheryl's blog I have found some interesting recipes, that could help me with my newly become vegetarian doughter..it is not easy at all to change your traditional cooking..

I have some help from me doing the zone diet, and having the other doughter intollerant of a lots of different things and fortunately having the rest of the family (three men) that eats everything, this permit me to try a lot of different things.

but wow..sometimes it is really hard, to please all the family, making healthy and satisfying food! :)



this cake is particular, and has nothing of a normal creamy, sweet one..
but it is really good! :)

you need:


250gr of very fine maize flour
400gr of ricotta
1/2 lemon zest
3 eggs*
150gr of raisins
50gr of pines


whisk the ricotta together with lemon zest, then add the flour, the eggs and a pinch of salt and work all very well.

add the raisin, mix well and the pour the mixture in a mould (put baking paper, to not use any fat), season the pines over

put in a preheated oven, 160° for 40min.




brigidaa_te:

instead of using eggs, you can use 150ml of white creamy or white low-fat yogurt or 2 bananas, the cake will become lower, but sweeter in taste.

of course you can add some sugar, if you can't do without. :)


this interesting idea is kalyn's, and from now hold by haalo.

thank's both of you :)

if you would like to join, please read the rules
to know the order of hosting please read here

see you next week at susan's the well seasoned cook

Monday, 9 February 2009

culinary tour around the world: Portugal

Here we are arrived to Portugal!!
joan is taking us around the world preparing different dishes all the way!
well, if there is another country I could move to on the second, that's Portugal.

My husband worked in the shoe buisness for over 20years, and 5 years of them he worked in Portugal.
finally 6 years ago he took me there!! and I fell in love with the country at once!
we flew to Lisboa and there we rented a car that took us down to the south.
it was 16 of December..and the pelargonium and the bouganvillea were still flowering.
the wind was sweet and warm..and the ocean...the ocean...was immense!
the very southwest part of Portugal is all on the Atlantic..
with it's freezing water, deep blue colour and huge waves.
we got to Cabo San Vicente...and I wanted to stay there! :)))
the thought that in front of me there was nothing, just the Atlantic..was affascinating.
but all the south part is very very beautiful..from Faro, to, Albufeira, Portimao, Vau, Lagos and Sagres.
to go back to Lisboa, we took to the ocean road...
from Cabo San Vincente to Sines,
fantastico!!!

aaaaaaaaaaaaaaaaaaaah..back in Lisboa...Flo (husband) took me to a very special Cafè.
the Antiga Confetaria de Belèm.
where I tried their very special Pasteis de Bèlem!!

at this moment it is time to thank Rico!!!! :))
Rico came by on the French round up, and as he is a Portugese, I contacted him and asked him to help me with this recipe.
He did!! and so..my dear friends...you can try this favolous pastry too!!
the perfume is the same, and the flavour almost! :))
of course the original recipe is a secret..but this is very very close!
Obligada again Rico!! :-**
here we gooooo!






Pastéis de Belém


Collaboration of Alita Ferreira


Ingredients:250 grs Sugar


1/2 ltr milk


6 yolks


70 grs of bread without crust


1 pkt Puff Pastry


Cinammon to taste
Confection:


Flour a large surface area and roll out the puff pastry to about 1 1/2 cms thick, than form a roll with the pastry, and cut circles about 2 cm thick put each roll flat on the bottom of the metal cooking cases (which you would have previously rubbed with margarine, and with your thumb wet (keep a glass by your side) turning the case around press the pastry working it's way up the sides of the case until it reaches the top, (this is the secret for the perfect pastry case.blend all the ingredients with the aid of a blender (so the sugar,milk "full fat", bread, yolks, and cinnamon) I would also add a little lemon zest, fill all the cases to near the top leaving about 1 cm space, take to the oven at 200celcius until it starts nearly burning at the top..and that's it they are done.
serve warm, as they do in the cafè :)


brigidaa_te:
just one thing..try them! :)))

see you next week in Romania!!!

Saturday, 7 February 2009

WHB #169 - Swedish sweets

the round up

this interesting idea is kalyn's, and from now on hold by haalo.
if you would like to join, please read the
rules

to know the order of hosting please read here

welcome to this week's WHB, we are hosted by the daily tiffin team.

this week has been very...rainy..lots of water pouring down, with the consequence that a part of one of our main attractions here(Lake of Garda), the Rocca of Garda, slide down.

a huge piece of rock, just bursted and fell to the grown. Fortunately nobody was hurt, but the people, living under was evacueted from there houses and the main (the only) road was cloased to traffic.
what makes me angry, is that this area is protected by two EU laws!!
(92/43/CEE - SIC area
74/904/CEE - ZPS area)
and anyway the town council has permitted to construct a hotel just beneath!!
sorry....didn't want to bother you with our political problems....
to make you smile again...I'll show you what you see from the Rocca

(rocca means fortress, and it was for more then 700years...)
probably you recognize the edge...San Vigilio...one our most famous places on the Garda Lake
also very interesting is the story about the name...but I think this is enough :)))
my passion for of the Garda lake can be very boring!!
I work as a Turist Guide during the summer, and when I start talking, explaining..
I never stop :)))

let's go on with the recipe, shall we :))

this is a tipical Swedish sweet, it is so tipical, so easy, so swedish..that they put the recipe on the oat sac and they theach you do them at school! :))of course, you can find them at IKEA, but now you can do you one! :)))



you need:
100gr of soft butter

1 dl of sugar

2 tbps of cold strong coffee

2 tbps of bitter cocoa

3dl of oat flakes

coconut flour/flakes


whisk the soft butter with the sugar, and the add the other ingredients.
tast and add coffee or cocoa if needed.
roll small bollas and the roll them in coconut floru/flakes.
put in fridge to harden.




see you next week at cheryl's - the gluten free godess

Monday, 2 February 2009

culinary tour around the world: france




sooo..next stop France! joan tolds us about here French trip, it was very emotional.
but have been terrible not beeing able to contact your family in the states!


I've been in France a couple of times, once in Paris...
and what I mostly remember is the disappointment in seeing the Versailles Gardens, but is probably beacuse I had just left the Keukenhof gardens in Netherlands.
I remember how huge the Louvre was, and when you finally get to the Mona Lisa, you're so tired and have sour feets :)))
I remember all the wine we drank, and all the small romantic bistro.
then I have seen the south part..the Cote D'Azur..but just quickly, has not any particolar remember.
but, there is a part of France, that I really like, it is in the est, confining with Germany.
it is a beautiful green area, with woods and castels.
we were in Pirmasens and from there we went over the boarder.
fantastico! :))))


last year my only french turists were an Israelian couple. they were french that had moved to Israel because the man was Israelian.
his is one of the more interesting aspects of guiding, you get to know a lot of different people and you learn so much. I do like my job very much! :)))


is it time for the recipe? oui!! :)))
this recipe is so silly and so simple...but what class, what fantastic aroma!
important is to use excellent chocolate and fresh eggs.


that's all!
this recipe was given to me by my very dear french friend..Régine.


mousse au chocolate
for 6 pers
(but my advice is to double at once ;)) )

200gr of excellent chocolate not more than 55%
6 eggs
and that is all! :)))



melt the chocolate. in the meanwhile whisk the whites in hard foam.
let the melted chocolate cool a little and then add 2 yelks at the moment.
when they are weel aborbed, the add the others.
at the ens add the whites in tablespoons.
whisk gently from bottom up.
pour in glasses and let refrigerate.
this is perfect to do the day before you need it.

I served it with quick candied ginger (I adore ginger!)
just peel and cut in small pieces, the put in melted sugar.
let toast gently, take out and let cool before you use it.
of course this candied ginger is not as soft as the original one.

but it is super!! :)))



see you next week in Portugal!!
obligado!! (that is more or less al portughise I know :))) )

Sunday, 1 February 2009

WHB#168 - chestnut pudding with Asiago cheese



the round up good evening and welcome to this week's WHB!
this week we are hosted by marija from palachinka.

this is a fantastic idea of kalyn, and from now on hold by haalo.
if you would like to join, please read here.


this is also my first post on my new blog...
yesterday I was visiting the mill I have nearby where I live, together with other 3 bloggerfriends..and the kindly asked me to skip the english posts as they don't understand a thing.
well..drop it, is out of the question, that would mean no more whb! :))))
so, as it is easy...I made another blog! all on english this time.


so here we go...


chestnutpudding with Asiago cheese
you need:

100gr of chestnut flour
a piece of leek (green part)
some leaves of green sellery
1/2 tps of fennel
1/2 tps of cumin
1 tbps of vegetable cube (possibly home made)
white wine
extravergin olive oil
Asiago cheese
black pepper
water q.b.


put the flour in a pan and toast lightly, add some newmilled black pepper. (without grease)
in another pot fry the grated leek and sellery leaves together with the vegetable cube and the species in some olive oil.
fade with some white wine.
now, add the toasted chestnut flour and mix together, add some other white wine and let fade.
when the white is gone, add water to cover the flour with two fingers hight.
let cook gently for maximum 10min and the pour in two small puddingbowls and let cool.
when it is coolen just let the pudding slip out on a plate, cover with grated asiago.
if the pudding is to cool, just heat it up in oven or microwave.

brigidaa_te:
the chesnut flour is rather sweet, but the toasting gives it more bitter taste.
also the black pepper and the species, helps a lot.
the Asiago cheese is a tipical montain cheese. you can use a local cheese, it is important that it is strong in taste.
if you cannot find chestnut flour it is possible to mill or grate dry chestnuts.
do you know howe to make your own vegetable cube?
follow me! :))
you need:
onion
sellery
carrots
and if you like or wish:
tomatoes
pumpkin
red pepper
you can also add herbs or species if you like.
cut in small pieces and put it all in a pressure cooker.
add salt, close and when it whistles let cook for:
1,5kg of vegetables and 200gr of salt 40min
800gr -1kg vegetables 100-150gr of salt 30min.
don't add water, the vegetables are full of water, and when you open you pressure cooker, the cube will look like an italian minestrone :))
but that is right!
then just mix with an immersion mixer and pour on jars.
it conserves in the fridge for 3 months and in the freezer forever!
the consitence is more liquid than the one you buy, but after a while you get used to it and will not be able to live without!
promise! :)))
see you next week at dee's the daily tiffin
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