Peru - peruvian chicken, papas à la Haucaina

uffaaaa...we say in italian...that means more or less auch! what a pity!

this fantastic travel with my BloggerAid friend Joan..is almost come to an end.

I have learned a lot... travelling with Joan and my bogger friends made my see these countrys with different eyes. all very interesting, thank's a lot for all information!! :)

in this last period I'm quite interested in geology..it is necessary beacuse of my job,

guiding..you always find people that want's to know how old the Garda Lake is, how old are the mountains surrounding the lake..and so on.

so I extend my studies to geology of Peru.. :)

did you no that the mountains in Peru touches hights over 6000mt?

that they are very very old...existing since the Paleozoic era (primary era) (570 - 245 million years ago)

to make you understand the Mount Baldo (2218 mt) was "born" in the Cenozoic era (65milliom to 1.6millions years ago

(cenozico comes from the greek and means recent life - kainos/recent- zoè/life)

all along the cost side from Bolivia till almost the end of Chile, it is on a fault line, still moving.

that means this part, will in a future detach from the main continent..

if you look on a geological map (will add the photo tomorro) you clearly see the fault line.

another thing I've learned about Peru (this is to get back to the recipes :))) )

is one of the major producers of artichokes in the world!!

but the funny thing is that I didn't any recipes with articokes!

for this stop i made two dishes..actually they should have been three,

but I burned the beans for the dessert :(

silly me!!

papas à la Haucaina

(I know that Joan already made this, but I didn't use aij, so it is different :)) )

1kg of potatos

1 clove of garlic

400gr of ricotta o feta

100ml vegetal oil..extravergin olive, please :)

4 hard boild eggs
olives (was without)

fresh aij, (I used yellow pepper, and some curcuma)

lattuce

salt (if you use it)

boil the potatos

peel and cut in slices (or in quarters)

do the same with the eggs

chop the pepper, and mix it with the cheese, use the oil to get it fluid(use an immersion mixer)

cut the lattuce and put in a serving plate, add the eggs and the potatoes over

and pour he cheese sauce over.

let rest for an hour or so..

it is delicious!!!

peruvian chicken

I found this recipes in a Italian web site.

one piece of chicken (I used chicken breast)

water

saffron

1 clove (or more) of garlic

1 onion

2 or 3 slices of old bread

milk

salt if you use it.

black pepper

cover the piece of chicken and cook fo 15min-20min, until soften and looses the bones.

in a pan fry saffron, chopped onion and garlic in little vegetable oli (extravergin olive, please)

add the chicken cut in tiny pieces.

let cook on low heat.

in the mean while, let the bread thorn in small pieces soften in the chicken broth.

add this "mud" to the chicken in the pan.

add some (little) milk to get it creamy.

season with salt and pepper.

let cool.

serve with boild potateos.

this is simply....yummy!!!! :)))

brigidaa_te:

sorry for the dessert...but i will try it anyway..will let you know!

well, this photo actually has nothing to do with peru...

but she is so cute Ihad to show her to you.

this is Ikea...now, how can I possibly grow anything with her around??? :))))

fortunately she is the only one, the other 7 behaves! :))))

se in the USA, next week!!!

WHB #176 - pickled redbeets (inlagda rödbetor)

ciao and well come to this week's herbal blogging.

this time we are at anna's cool finds

thank's anna for hosting (nice blog! :) )

this brilliant and very interesting idea is kalyn's,

and now kept 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 week in this special place, that the Garda Lake is...we had all kind of weather...
from -2°C with a lot of snow on the Mount Baldo last Saturday,
around 20°C, very sunny all the week,
to yesterday and today...grey and rainy.
soooo...what can you do when it's raining, and you can't go Nordic Walking,
you can't work in the garden..
and you not in the mood ironing or doing housecleaning?

you make preserves of course! :)))

no marmelade this time...
I made a jelly..but I will keep it for Ivy, hosting next week ;)
and for our friend Anna's round up a preserve...I thought of a very very swedish thing.
she lives in Carlifornia, and likes gardening like me!
anna...what do you think of planting red beets next time?
you can also eat the leaves ..they are yummy! :))

I love red beets, raw in salads, cooked in borscht, in marmelades and in chutney.
and of cours pickled!!


you need:

1kg of red beets
water to cover
2 tsp. salt


2 1/2 dl of red wine vinegar
the beet liquid
3 dl of . sugar
10 whole cloves
1 tbsp. caraway seeds


cut the beet stalk but leave 1 cm. (use the leaves in salad(
scrub well.
place in large saucepan, add enough water to cover , add some salt (I didn't),
and bring to a boil.
Reduce heat to a medium-low simmer and cook just until fork-tender
(30 to 45 minutes, depending upon size of the beets).
immerse beets in a bowl of cold water.
peel them (use rubber gloves, the colour terribly), then cut into very tiny slices..
whisk together vinegar, beet liquid from saucepan, the sugar,the whole cloves, and caraway seeds.
heat up the liquid, add the sliced red beet, bring to boil and let cook for 3-4 min.
then filter and put the slices in clean glass jar and cover with the boiling liquid.
close lid tight and put in a cool, dark place to macerate for 2 or 3 days.

then it is ready to use!
conservation: 1 year.


see you next week at Ivy's

Opor Ayam and Indonesian meatballs

I'm just back from school, well I didn't go to class, I'm to old for that! :))

I was at a buffet held in honour of our Spanish guests.

In the school were Sofia (doughter N°4)

goes, they do a lot of different exchanges.

this time it is between our italian school and a school from Madrid. olè! :)))

Sofia was in Madrid in November, living at Luis home..and now he's here!

I love this things, you get to know young people from

different countries, from different cultures.

at Easter will have Germans visiting, and Sofia will go to Munich in june.

now, yesterday with Luis here, I tried some Indonesian dishes...:)))

I explained that I belong to the bloggeraid, that I travel with Joan...and that in this case..

HE will be a guinea pig like everybody else in the family!!! :)))

Opor Ayam

8 pieces of chicken

5 kemirie nuts (I used pine)

1 clover of fresh garlic

1 tsp sugar

2 tsp ketumbar (coriander seed)

1/2 tps cumin

1 tps laos (I used fresh ginger)

2 dann jeruk purut (or keffir lime) (I used two leaves from my lemon plant)

4 tbsp of olive oil(or other vegetable oil)

165gr of coco milk

let toast the kemirie nuts in a pan with some vegetable oil.

take them away and then crush them.

put the nut crusch, together with sugar, cumin, garlic, ketumbar, laos and dann jeruk purut.

add some other oil and tost, mixing all the time.

for about 2min.

take away and put the chicken pieces in the pan.

roast the pieces well all around, on high heat.

then add the toasted spices, and cook for 15-20min (dipends on how big you chicken pieces are)

then add the coco milk and finish cooking.

serv with pilaf rice added with some curcuma, that gives colour and taste.

Indonesian meatballs

I don't have the indonesian name for this dish...in my swedish cook book, it is written

"indonesiska frikadeller"..sounds like a danish dish!!

(frikadeller is the danish name for meatballs! :)))

250gr of potatoes

500gr of mince meat

2 eggs

ground garlic

pepper salt

oli to fry

cook the potatoes. peel and mash them.

mix the mince meat, the mased potatoes, the ground garlic and the two yalks, very well.

let rest for an hour in a cool place.

make small meatballs that you fry in vegetable oil.

serve warm or cold (they are delicious cold!)

of course there is a vegetable version! :))

1 carrot

1 zucchini

a pice of leek

2 potatoes

1 yalk

peel all the vegetables and chop in very tiny pieces.

cook for aprx 15min the mash it all together with a yalk.

if it is to liquid you can add some breadcrumbs

fry like the meatballs.

brigidaa_te:

the chicken was very very tasty, not spicy but very tasty..I can immagine that with the proper spices it is even more tasty!

the meatballs, were good but not excellent.

when I added some curry, some curcuma, some ginger...we got along together better ;))

WHB #175 - oats salad with raw vegetables

ciao and wellcome to this week's herbal blogging.

we are hosted by yasmeen of the health nut

thank you Yasmeen for hosting!

this brilliant and very interesting idea is kalyn's,
and now keept 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 week I would like to tell you about a dish I make rather often.

I try to buy only season vegetables, possible organic..

so when you arrive in February..

you badly wish, dream of fresh sallads!

as it is not possible to eat fresh salads (at least produced nearby) in this period..

you have to invent something by your self :)

this dish has not got a very invitating colour, but I assure it is good :))

I like very much raw vegtables, sometimes they are even better then cooked!

like with the sun artichoke...fantastic raw,

but taste to much artichoke as cooked for me :))

also the beetrot, the fennel, the sellery, the leek are fantastic raw.

radish give a kick to any anonymous sallad don't it? :)

try cauliflower raw with a sauce made of yogurt and crushed mustard seeds

mmmmmm :))))

well, I think you got my point...let's get on with the recipe :))

you need:

for two persons

90gr of oats seed

peel and juice of one orange

for the cruditè:

1 carrot

2 topinambur (sun artichoke)

fresh leaves of green sellery

a piece of leek

1 endive (Cichorium endiva)

1 fennel

some fresh mint leaves for decoration (these are from my herbal garden :) )

cook the aots seed like rice, fot 90 gr you will need ca 30min.

let cool.

wisk orange juice, with half of the peel and some olive oil (or other vegtable oil)

add some salt, pepper and cinnamon

season the cooled oats seed and but aside to marinate.

chop all the vegetables very very tiny.

add olive oil (or other vegetable oil) and mix well.

let rest for 30min.

then mix with the oats seed

before serving, season with the rest of the orange peel and some mint leaves.

brigidaa_te:

you can make a bigger quantity of chopped veggies

and keep it in the fridge for a couple of days...

if you keep any longer, I better cook it before using it.

this is also excellent to season pasta or gnocchi.

see you next week at anna's cool findes

culinary tour around the world - Mongolia Mongolian Tea

sooooo...we have arrived in Mongolia!

the fun thing with this culinary tour together with my BloggerAid friend Joan..

is that you learn a lot.....

get to know new bloggers,

and appreciate meeting bloggers you already know! :))

actually I don't know much (anything??) about Mongolia...

I imagine it is cold and that the snow lasts a long time.

so here you have brii in Costabella (Garda Lake),

at 1850 s.l.m. last Saturday.

does it look snowy mongolian enough? :)))

I guess not...but I had a lot of fun! :)

well the only thing I know about Mongolia is (of course) Chinngis Khan...

and is this web site..together with other very interessting things about

Mongolia and the mongols...I found out that his real name, was Temujin!

Country Studies: Mongolia

here you can find other curiosities
travelMongolia

hm, to make a Mongolian dish that didn't included goat or sheep, was tought to find. :)

but in an Italian web site..I found something not to difficult to do.

you need:

1 tbsp of Assam tè

500gr of water

20gr of butter

30gr of flour

250gr of milk

40gr of boild rice

put the tea leaves in a pot and pour cold fresh water over them, let slowly boil up.

then lower the heat and let simmer for 10min.

in the mean while, prepare a thick bechamel sauce with 15gr of butter mixed with flour.

let cook while whisking all the time, until it has a ligt brown colour, then add the milk mixing all the time, let thicknen.

add the cold rice in the bechamel, together with the rest of the butter.

pour over the filtered tea and mix.

adjust with salt, if you use it.

• 
  

brigidaa_te:

well...it is not bad..it is different..

I try to add sugar instead of salt in half of it..and I must say I prefer it sweeter.

see you next week in Indonesia! :)

WHB #174 - body scrub

ciao and wellcome to this week's herbal blogging.

I'm very glad to be in astrid's kitchen!!

thank's astrid for hosting. :)

this brilliant and very interesting idea is kalyn's,

and now keept 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 has been a terrible week for me, ending with an exame gone wrong on friday...

perhaps because it was friday the 13th?? :))

I don't know, what I know is that I have to restart again..

the studying, the research, the writing.....the exame! :)))

sooo...what would be better than a home made body scrub to get rid of all

the sadness, the bitterness, the tireness???

actually this was my Christmas gift to some of my girl friends

...for the men...different grappas! :))

I wish to thank my friend Valentina for this fantastic recipe!!!

it is made of all natural and good products, so if you want to taste ...it is ok!

you need:

3 tbsp of grain bran
3 tbsp of maize flour
2 tbsp of marine salt
extra vergin olive oil.


just mix the dry ingredients and pour the oil, little at a time, to get a muddy consistence.
let rest for half a day (or over night if you wish) then....scrub!! :)))



brigidaa_te:

you can of course, also use other vegetal oil.
if you use other oil that has no smell, you can add some drops of essential oils..
like lavander, sandalwood(santalum album), mint or orange f.ex

if you notice that the oil deposit on the surface, don't worry it is normal, just mix and use.

the first time or two you will feel like having a drier skin,
but then it will become so smooth, you will have no need to use any other body creams or lotions.
I use in the face too(specially front-nose-chin), naturally...it dosen't prevent wrinkles...
but leaves you face with a very clean sensation. :)

ps.
for my friend Astrid...
this is Ikea in her favorite place...

























and this is Giulia in her favorite place..no flowers here!!


























see you next week at..yasmeen's

WHB# 173 - mostarda di arance - orange "mustard"

ciao and wellcome to this weeks herbal blogging.

this week we are hosted in haalo's kitchen!

this interesting idea is kalyn's,
and 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

last week I was out for dinner with two new friends, patricia and vito

(one icelandic and one slovenian)

we ate ravioli (filled pasta) with pumkin and apple mostarda.

they had never ate mostarda before,

so I tought it could be a good idea to post a recipe. :))

I also learned that it is not known outside Italy,

the first time it was mentioned (in Italy) was in 1397, when the Duke of Milan,

Gian Galeazzo Visconti asked for a mustard for his Christmas banquette.

it comes from the Latin "mustum ardens" and means "burning must"

the very very burning spicey flavour of the mostarda comes from an essence made of mustard seeds.

in Italy we use the

sinapsi alba

berhaps you will know the sinapsi nigra o sinapsi arvensis (charlock).

here we can find the essence of mustard, which probably will be difficult to find abroad,

but I will give you the indication how to make it by yourself .
(not essence, but something similar)

you need:

1,5kg of oranges - organic

ca 600gr of sugar

3 drops of essence per chilo of marmelade.

wash and scrub the oranges. then cut them in very tiny slices, first half (take out the seeds)

then in quarters. keep the juice they produce.

put it all in a big pot (not alluminium, stainless is better)

and cook very slowly and gently for 1 hour.

add the sugar, mix well, cover and let rest for 24hours.
the next day let boil and the lower the heat, let cook gently for aprox 1hour.

when the peel is soft and the marmelade is thick,

move away from the heat and let cool compleately.

it is very very important that the marmelade is cooled perfectly.

weigh the marmelade.

now, take the pot outside, put on rubbergloves, keep you head high, don't breath over and very carefully drop.

the essence is toxic to inhale and to touch..

3 drops per chilo (I like stronger so I put 5 drops per chilo).

mix well and let outside for a couple of hours.

the pour in clean glass jars and close lid tight.

it is perfetc together with a simply plain smooth cheese as Philadelphia.

or together with a Gorgonzola.

as you read in the beginning, it matches with pumkin filled pasta.. :)

there is no need to sterilize again, the essence conserve perfectely.

conserve in a cool and dark place.

conservation time: over 2 years.

brigidaa_te:

in the photos you see the bottle essence of mustard.
it is very dangerous, and must be kept away from children and animals.

I keep it outside in a locked cupboard. you can find it in pharmacys.

to make something similar:

add 5gr of ground mustard seeds (yellow if possible, less strong) in 2dl of water, vhite wine or vinegar of white wine( they are placed in order of strenght, were the vinegar is the strongest)

add this to you marmelade and mix well.

here you can read more about italian mostarda

see you next week at astrid's!

culinary tour around the world: russia .with rassolnik, blynim, Kasha od grechka and filè novgorod

sooooo...joan takes us to Russia! very huge country, full with contradictions and problems.

one of my silly wishes was to learn russian! :))

I started 3 times, but the gave up...to lazy, to many other things on my mind..

but you never know! :))) it is a very interessting language.

sooo..I collect teapots!! and 3 of them are russian.

this big one is a gift from my dear friend Marta. It is very big, and gets veeeery heavy when full.

I use it when we are many :))

the pork-formed is a gift from my russian friend Vladislav, and the other one comes from sant petersburg and was given to me from erik's (son°1) girlfriend Dasha. together with a package with....buckwheat grain! (gretchka) :))

two other foods are important for russia: cabbage and buckwheat (grechka)

so, what dishes can we do with that? for this I asked my russian blogfriend giulia..

and she gave my some russian recipes to try! thank's giulia! :-***

here we gooo!

Blynim

I wanted to do someting with buckwheat flour, and these blynim were perfect!

2 cups of buckwheat flour

2 cups of plain flour

4 cups of milk

25gr of dry yeast( I used 5gr of fresh one)

50gr of butter

2 tbsp of sugar

1 tsp of salt

5 eggs

2 cups of vegetal oil or ghee

mix the buckwheat flour with one cup of milk.

boil 1 1/2 cups of milk and pour over, mix and let cool.

melt the yeast, with one tbsp of sugar and 1/2 cupo of lukewarm milk.

add to the batter, cover the bowl and let rise for 2 hours.

then mix with the rest of the flour, the eggs (one at the time, mix well in between)

the salt, the rest of the sugar and the milk.

whisk well and let rise for other 2 hours.

fry in a fry pan, let drip and serve with faded onions

or, you can also cook them as crepes with out any grease, like this.

they are very tasty both ones, but of course more crunchy the fried way :)))

my polish friend Bartosz told me how to recognize a good vodka...

a good vodka you can drink frozen or warm, it dosn't matter.

a bad vodka you can only drink frozen, if it is not, you will feel very very ill.

but now that is not any problem anymore...giulia gaves us her recipe of her

hang-over soup...:)))))

rassolnik

1 liter of chicken broth

100gr of boild chicken

100gr of chicken liver

1 onion

1 carrot

1 tomato

2 salted cucumbers (didn't add them)

40gr rice

1 tbsp of vegetal oil

fresh parsley and dill (I used fresh parsley and dry dill)

chop the onion and the carrot, let brown gently with the oil in a big saucepan.

add the chopped tomato, then the chicken broth.

when it starts to boil throw in the rice.

let cook about 8-10min.

then add the liver cut in small pieces(and the cucumbers), let cook other 3 min.

in the end add the boild chicken cut in small pieces too.

let rest for 5-10min. then serve.

it is gooooooood!!! :)))

so, we have arrived to the main dish.

filè Novgorod and kasha (od grechka - buckwheat)

(recipe of the filè found in my old swedish cookbook)

first we prepare the kasha

mine buckwheat is not like the russian one, the have much bigger grain, due to the low temperature during the cultivation.

200gr of grechka (buckwheat in grains)

boiling water

20gr of butter

1 onion

toast the grains in a pan, without any grease. they sould turn from green to brown

(mine where brown already, but I tosted them anyway)

put in a saucepan and cover, one finger higher with boiling water.

let cook for 20-25min on very very slow heat.

take of the heat and let rest for other 15min.

in an other pan, fry the chopped onion in the butter, very gently until it is brown and soft.

mix with the grechka.

this kasha you can serve with:

filè novgorod

1can of sauerkraut (german sour cabbage)

1tbps butter

1dl dry white wine

1dl beer

maple syrup

cumin

500-600gr of beef (I used filè of pork)

1-2 tbsp butter

1dl smetana (acid cream)

wash the saurkraut. in a saucepan let the butter melt,

add the kraut, beer, wine, maplesyrup and the cumin and heat up.

let cook gently for 20min. adjust with pepper and cumin.

put the butter in a frying pan, and fry the beef all over.

lower the heat and finish cooking covered with a lid.

or put in a preheated oven at 200° and cook it there.

in the meantime transfer the sauerkraut in a oven-proof dish.

when the beef is cook cut in slices and lay over the saurkraut.

pour over the smetana and put in a hot oven to heat up perfore serving.delicius!!!!

brigidaa_te:

you can, you should add some caviar over, to have a real russian filè Novgorod.

thank's again giulia for all the help!

remember the bloggeraid cookbook

WHB# 172 - apple and prunes chutney

the round up

ciao and wellcome to this week's herbal blogging.

we are hosted by laurie in her kitchen mediterranean cooking in alaska

thank's for hosting laurie! :))

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

the idea of this recipe comes from the cookbook.

apples

ed. gribaudo

apples and prunes chutney

1kg of apples

250gr of dried prunes (or 500gr fresh ones)

250gr of onion

300gr of vinegar of red wine

250gr of sugar

5 cloves

1 tsp of ground cinnamon

1 tsp of ground ginger

2 drieds chilis

2 tps of salt

put the vinegar together with sugar, and all the spices in a pot and heat up.

let boil for a couple of minutes and the add the apples and the prunes

(that you have peeled and grated together.

let cook under gentle heat for apprx. 2 hours. mix now and then.

when thickned pour in clean jars and close lid tightly,

let cool upside down.

store in a cool and dark palce.

brigidaa_te:

let rest for at least one month before using.

the chutneys needs a long time to rest before they are ready to be used.

if you have time and patience, let rest for 3months. even better.

try it with pork or chicken,

but it is also excellent together with cheese like

Brie or Camembert

see you next week at haalo's