Family recipes from around the world

Recent Posts

Butter Cookies

Butter Cookies

Ingredients: 250 gr Sugar 500 gr Butter 750 gr Flour 2 Eggs 2 Vanilla beans 1 Egg to “paint” the cookies Directions: Blend the butter and the sugar until smooth. Cut the vanilla beans through their lengths and scrape the inside. Add it and the […]

Zucchini with Tomatoes

Zucchini with Tomatoes

This is a nice summer side dish. Ingredients: 8 zucchinis – sliced 2 red peppers – chopped 1 onion – finely chopped 2 garlic cloves – pressed 6 tomatoes – chopped salt and pepper to taste Directions: Fry the onions and the garlic for about […]

Chanterelles (Pfifferlinge) in Cream Sauce

Chanterelles (Pfifferlinge) in Cream Sauce

I was lucky to see chanterelles at the market. Although I do relate them to a milder climate, and although it has been so hot in the last couple of weeks that my family has been on a food strike, I must say that it was very well received at dinner time!

Ingredients:

  • 1.5 lb (750 gr) chanterelles
  • 1 onion – finely chopped
  • 2 garlic cloves – pressed
  • 7 oz (200 gr) bacon – chopped
  • 1 cup cream
  • 1 cup milk
  • 1 teaspoon cornstarch
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg

Directions:

  1. Wash the chanterelles very well.  I do soak them in water, and rinse them well.
  2. Fry the onions at medium heat. Add the bacon and the garlic, and continue cooking for about 10 minutes.
  3. Add milk, cream and spices.
  4. Right before serving, add the cornstarch previously diluted in a little bit of water, and let boil shortly.
  5. Serve with boiled potatoes.
Broccoli Quiche

Broccoli Quiche

Ingredients: 1 large pie crust 1 1/2 cups broccoli 1/2 cup peas 1/2 cup chopped onion 1 cup shredded Gruyère 3 eggs 1 cup heavy cream 1/2 cup milk 1 1/2 teaspoons salt nutmeg and pepper to taste Directions: Arrange the pie crust in a […]

Tomato, Mozzarella & Basil Salad

Tomato, Mozzarella & Basil Salad

Ingredients: 3 ripe tomatoes 1/2 lb (250 gr) mozzarella Basil leaves Balsamico Cream Olive Oil Salt to taste Directions: Slice the tomatoes and the mozzarella. Arrange in circular form, alternating tomato slices with mozzarella and basil leaves. Sprinkle some balsamico cream and olive oil.   Add […]

Strawberry Frozen Yogurt

Strawberry Frozen Yogurt

I added some Grenadine to the Frozen Yogurt for a twist and some color.  Grenadine is a syrup made of pomegranate juice, so it is sweet and adds a really nice flavor –  just make sure it’s the real thing and not some corn syrup imitation.

Ingredients:

  • 2 cups plain yogurt
  • 3 Tablespoons Grenadine
  • 1/2 cup strawberries – sliced
  • whole strawberries to decorate

Directions:

  1. Place yogurt, grenadine and sliced strawberries in an Ice Cream maker.
  2. When the frozen yogurt is ready, serve and decorate with some strawberries.
Pabellón Criollo

Pabellón Criollo

This is Venezuela’s National Dish.  You can also serve it with Arepas and Queso Blanco (white cheese – similar to mozarella). Ingredients: Rice (cooked) Plátanos Fritos Black Beans Carne Mechada Directions: Serve all ingredients on a plate and sprinkle some shredded queso blanco over the […]

Plátanos Fritos – Fried Plantains

Plátanos Fritos – Fried Plantains

For this dish you need really ripe plantains.  When I mean really ripe is when they look so black that you think you should be getting rid of them.  This is common sense for anyone born and raised in or around the Caribbean, but I […]

Zacusca – Romanian Vegetable Spread

Zacusca – Romanian Vegetable Spread

A friend of mine from Romania thought me how to make this delicious spread.  You can serve it with crackers, toast or any type of bread.

Ingredients:

  • 3 Eggplants
  • 5 Pimentos
  • 3 Carrots
  • 1 teaspoon tomato paste
  • 1 – 2 teaspoons salt
  • pepper to taste

Directions:

  1. Roast the peppers and the eggplants (see Pimientos Morrones and Baba Ghanoush)
  2. Cook the peeled carrots in a little bit of water until tender.
  3. Place all ingredients in a food processor (discard the eggplant peel and peel the pimentos and discard the seeds first).
  4. Blend.  Refrigerate before serving.
Turmeric and Ginger Pork Stir Fry

Turmeric and Ginger Pork Stir Fry

I was at the Asia-Markt this morning, and they had Ginger Turmeric tea. I must say I found the combination so interesting I had to have it for dinner – not the tea – the stir-fry! Ingredients: 1/2 lb pork meat – sliced 2 onions […]

Shish Kebabs – Pinchos

Shish Kebabs – Pinchos

We’re having such a terrible summer, that I had to make the Shish Kebabs on the stove.  Either way works well, but I must say, with pork it almost works better on a pan, since one can adjust the cooking time and temperature a little […]

Banana Stracciatella Frozen Yogurt

Banana Stracciatella Frozen Yogurt

If you’re tired of buying ice cream at the store, try making your own.  Right before serving dinner, I add all the ingredients to the Ice Cream machine, and by the time we’re done eating, it’s ready!

Ingredients:

  • 2 1/2 cups vanilla yogurt
  • 1 banana – mashed
  • 1 banana – in slices
  • 4 Tablespoons chocolate flakes

Directions:

  1. Turn on your Ice Cream machine.
  2. Start adding the yogurt, then the bananas and then the chocolate flakes.
  3. Let it run for about 25 minutes.
  4. Decorate with the sliced bananas.
Peanut Butter Chicken

Peanut Butter Chicken

A friend form Peru told me about this dish yesterday and it sounded so interesting I just had to try it!  The original Peruvian recipe is made with chicken pieces, previously fried, but I gave it a twist, and made it in the oven since […]

Yogurt with Bananas & Berries

Yogurt with Bananas & Berries

It’s time to add my family’s favorite snack on the blog.  When the kids were little, I started to make “cambur machacado”.  “Cambur” is banana in Venezuela (not in other spanish speaking countries), and “machacado” means mashed.  I think the name started as a joke, […]

Kasseler with Sauerkraut

Kasseler with Sauerkraut

Ingredients:

  • 4 smoked pork chops
  • 1/2 Cabbage – thinly sliced
  • 1 can sauerkraut
  • 1 onion – chopped
  • 4 peppercorns
  • 1 teaspoon salt
  • 4 bay leaves
  • 4 dried juniper berries
  • 1 cup apple juice

Directions:

  1. In a large pot, fry the chopped onions slightly in a little bit of oil.
  2. Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
  3. Add the pork chops and let cook for about 15 minutes.
  4. Serve with mustard and dark or rye bread.
Diablitos Gourmet

Diablitos Gourmet

Diablitos was everyone’s favorite in Venezuela when I was a kid.  It is actually an American product – Deviled Ham, but its largest consumer is Venezuela.  It’s usually consumed with arepas, toast or crackers.  A friend of ours started mixing it with mayo and parmesan […]

Komm Morgen Wieder

Komm Morgen Wieder

This is a Latvian Specialty.  I have searched to find out the origin of the name without any success.  All I know is that the Latvians that left Latvia in the 40’s call them “Komm Morgen Wieder” which means “come back tommorow” in German, and […]

Mushroom Cream Sauce

Mushroom Cream Sauce

1 lb (500 gr) fresh mushrooms – sliced

  • 1/2 onion – finely diced
  • 2 garlic cloves – pressed
  • 1 cup heavy cream
  • 1 cup milk
  • Salt
  • Pepper
  • Nutmeg
  • 1 teaspoon cornstarch – dissolved in water
  • Parmesan or Pecorino – grated
  • Cooked tortellini

Directions:

  1. Fry the onion and the garlic in a tiny bit of oil by low heat for 2 – 3 minutes.
  2. Add the mushrooms and continue frying for another 15 minutes.
  3. Add the cream and milk, and continue cooking.
  4. Add salt, pepper and nutmeg to taste.
  5. Add the cornstarch and bring it very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
  6. Serve with tortellini, parmesan or pecorino.
Avocado Shrimp Cocktail

Avocado Shrimp Cocktail

Shrimp Cocktail with avocado was one of my favorite meals in Venezuela. Ingredients: Cooked shrimp – 6 per serving Avocados – 1/2 per serving Salsa Rosada: 2 Tablespoons Mayo 4 Tablespoons Ketchup Lemon Juice Salt and pepper to taste 1/2 teaspoon horseradish Directions: Mix all […]

Pork Roast with Quince

Pork Roast with Quince

You can make this dish with quince jam, or any jam of your choice – I would stick to the light ones though (apricot, peach). Ingredients: 1 Pork roast 2 Tablespoons Quince jam 3 Onions – cut in small pieces 4 garlic cloves – chopped […]

Cheese Sticks

Cheese Sticks

Ingredients:

  • Puff pastry
  • Parmesan cheese – grated
  • Olive oil
  • Salt
  • Garlic powder

Directions:

  1. Cut the puff pastry in 1.5″ x 10″ (4cm x 25 cm) pieces.
  2. Brush olive oil over the puff pastry.
  3. Sprinkle salt, garlic powder and parmesan cheese over the puff pastry.
  4. Take each piece, fold lengthwise, and then twist.  Place on a backing sheet lined with parchment paper.
  5. Bake in a 350ºF (180ºC) oven for about 15 minutes or until golden brown.
Cheese Quiche

Cheese Quiche

Being in Switzerland at the moment, there’s no wonder all my dishes this week are packed with cheese.  This is no exception! 1 lb (500 gr) grated Swiss cheese 1 teaspoon cornstarch 3/4 cup half & half (or milk) 1 Tablespoon flour 2 Tablespoons ricotta […]

Klimpas Soup

Klimpas Soup

This used to be my childhood’s favorite soup!  My Latvian great-grandmother used to make it when I was very, very young, and then my mom took over the recipe.  I just learned it from her!  Here’s the recipe: Ingredients: Consommé – see yesterday’s post 1 […]

Chicken with Broccoli

Chicken with Broccoli

 

I think I like any dish with cheese… I guess it has to do with my swiss roots 😉  In Switzerland, at family restaurants, almost everything has cheese in it – if not, they put cheese on top!

Ingredients:

  • 1 chicken – in pieces
  • 2 carrots, 1 celery stick, parsley
  • 1 large broccoli – in small pieces
  • 3 oz (100 gr) grated cheese (Gruyère)
  • 3 oz (100 gr) grated parmesan
  • salt and pepper to taste
  • 5 Tablespoons flour
  • 3 oz (75 gr) butter
  • 2 cups milk
  • 1 teaspoon salt
  • Pepper and nutmeg to taste

Directions:

  1. Place the chicken in a stock pot. Add the carrots, celery, parsley and 1 teaspoon salt. Add water and boil for about 1 hour, or until the chicken is tender.
  2. Take out the chicken and let cool.  Save the chicken broth for a nice Consommé.

For the cream sauce (Béchamel):

  1. In a saucepan, melt the butter at medium heat.
  2. Add the flour and let fry while stirring constantly for about 2 minutes.
  3. Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.

Now to put it all together:

  1. Make a first layer of broccoli.
    Chicken Broccoli 1
  2. Then a layer of chicken.
    Chicken Broccoli 2
  3. One layer of Béchamel sauce, and then at the end, sprinkle Gruyère and Parmesan.
    Chicken Broccoli 3
  4. Place in a warm oven at 350ºF (180ºC) for about 1 hour.
Fish Sticks

Fish Sticks

This is an easy way to make home-made fish sticks! Ingredients: 1 lb (500 gr) fish filets – cut into thin stripes 1 egg 1 cup bread crumbs salt oil Directions: Sprinkle some salt over the fish stripes Scramble the egg in a medium bowl, […]

Moussaka

Moussaka

Hola Sonia, aquí te dedicamos mi mamá y yo la receta! It’s been a very long time since we have made Moussaka at home.  We adjusted the preparation of the eggplants to save on a few calories … We have been grilling eggplants for so […]

"Crunchy" French Toast

"Crunchy" French Toast

I remember eating “crunchy” French Toast when I was a kid.  There’s a tiny little trick in order to make them!

Ingredients:

  • 8 slices sandwich bread
  • 2 eggs
  • 1 cup milk
  • sugar
  • cinnamon
  • oil
  • Marmalade, powder sugar, maple syrup

Directions:

  1. Mix 2 eggs, milk, 1 teaspoon sugar, and 1/2 teaspoon cinnamon in a bowl.
  2. French Toast 1
    Dip the bread slices, one by one in the batter.
  3. French Toast 2
    Fry the bread slices on a non-stick pan with a little bit of oil at medium heat. Put them aside.
  4. French Toast 3
    Return the fried slices to the pan and sprinkle cinnamon and sugar on each side.  Fry shortly, just to caramelize the sugar over the french toast.  This will give you really crunchy French Toast!
Tortellini with Saffron Sauce

Tortellini with Saffron Sauce

Ingredients: 1 Tablespoon Saffron 1/2 onion – finely diced 2 garlic cloves – pressed 1 cup heavy cream 1 cup milk 2 egg yolks – mixed with a little bit of milk Salt Pepper Parmesan or Pecorino – grated Cooked tortellini Directions: Put the saffron […]

Crispy Chicken

Crispy Chicken

Ingredients: 2 cups corn flakes 1/2 cup flour 2 eggs 1 chicken – in pieces salt, pepper and garlic powder Oil Directions: Sprinkle salt, pepper and garlic powder over the chicken pieces. Place the corn flakes in a large plastic bag and crunch them well […]

Pork Filet with Prunes

Pork Filet with Prunes

Ingredients:

  • 1 Pork filet
  • 15 – 18 prunes
  • 2 Onions – chopped in large chunks
  • 7 oz (200 gr) sliced bacon
  • salt and pepper
  • 1 cup water

Directions:

  1. Pork Filet with Prunes 1
    Slice the Filet lengthwise.  Place prunes along the middle. Sprinkle salt and pepper.
  2. Wrap the filet with the bacon stripes.
  3. Add the remaining prunes and the onions to the baking dish.
  4. Add 1 cup of water.
  5. Pork Filet with Prunes 2
    Bake in a warm oven at 350ºF (180 – 200ºC) for about 1 hr 15 min, or until Filet is well done.
  6. Place the meat on a cutting board.
  7. Take out most of the prunes, leaving about 1 – 3.  With a stick blender, puree the onions and the prunes.  Add water in case there is not enough to make a nice sauce.  Taste, and adjust salt to taste.  You can also start blending without the prunes, and add and blend according to taste. Strain the sauce, add to a serving dish.  Cut the Filet in medallions, and serve on top of the sauce.
Garlic Pizza Bread

Garlic Pizza Bread

Ingredients: 1 Pizza Dough 1 Garlic clove – crushed 2 Tablespoons Olive oil Oregano Marjoram Directions: Make the pizza dough. Warm up the oven to 360ºF (200ºC). Form your pizza bread, cover with a towel, and let rest for 15 minutes. Mix the garlic, olive […]

Black Beans

Black Beans

You will find this dish throughout the Caribbean, and the north of South America.  I make it Venezuelan style.  I do know that in Brazil and that in Cuba it is prepared similarly, but I am not sure how close their recipes are.  The only […]

Chicken Fajitas

Chicken Fajitas

I love this dish. Yes, it does take more time to prepare all the ingredients, but then it is a lot of fun to eat!
Tip 1:  leftovers taste great, so do not worry about making too much of anything!
Tip 2:  Cover the leftover guacamole with plastic wrap.  I place the wrap so that it is in direct contact with the guacamole – so that there’s no air between guacamole and wrap.  This way, your guacamole will stay nice and green the next day!

Ingredients:

  • Guacamole
  • Salsa
  • Sour cream or plain yogurt
  • Flour tortillas
  • 4 Chicken breasts – sliced thinly
  • 2 peppers – sliced
  • 2 onions – sliced
  • 1 large lemon
  • 4 Tablespoons olive oil
  • 1.5 teaspoons salt
  • pepper
  • 4 garlic cloves crushed (3 for marinade, 1 to add to the pepper and onion slices)
  • 1 can of re-fried beans
  • Grated cheese

Directions:

  1. Prepare the guacamole and the salsa.
  2. Warm up the re-fried beans on the stove.  Add a little bit of water to make it easier to stir.
  3. Fry the onion and the pepper slices.  Add 1 crushed garlic clove.
  4. Combine lemon, salt, pepper, oil and garlic (3 cloves).
  5. Add chicken, mix, cover and place in the fridge for about 2 hours.
    chicken for your salad
  6. I like to fry the chicken in smaller batches, to sear and then cook.  This way the chicken stays tender.
  7. Combine the chicken with the pepper-onions and fry until the chicken is well done.
  8. Warm up the tortillas on a non-stick pan.  You just need to turn them a couple of times quickly, just to warm them up.
  9. Serve all ingredients separately, so that each person can make his/her favorite fajita combination.

Fajitas 0

Mushroom Omelette

Mushroom Omelette

You can adapt the recipe and make cheese, mushroom or any combination of your favorite Omelette.  It is important though to have a good non-stick pan to make this dish. Ingredients: 7 oz (200 gr)  mushrooms 1 onion – chopped finely Salt and pepper to […]

Pizza

Pizza

We like to make Pizza on Tuesdays, because the kids have sport until 6 pm, and then there’s not enough time to cook. I usually set the bread machine to make the dough while we are away, so that as soon as we get home, […]

Crêpes

Crêpes

Ingredients:

  • 18 oz (550 ml) Milk
  • 3 eggs
  • 2 Tablespoons oil
  • 1/2 lb (220 gr) flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Directions:

  1. Mix all ingredients in a blender.
  2. Make Crêpes in a Crêpe pan at med – high heat.  Use a soup serving spoon to add the batter to the pan.  Move the pan quickly so that the batter spreads evenly over the pan.
  3. Crêpes 1
    Turn the Crêpe when you see that the edges separate from the pan.  Let the other side cook for just a little bit.
  4. Crêpes 2
    Serve with mermalade, syrup, fruits, sugar or nutella.

My Diary

Post ID:

Ingredients:

  • 18 oz (550 ml) Milk
  • 3 eggs
  • 2 Tablespoons oil
  • 1/2 lb (220 gr) flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Directions:

  1. Mix all ingredients in a blender.
  2. Make Crêpes in a Crêpe pan at med – high heat.  Use a soup serving spoon to add the batter to the pan.  Move the pan quickly so that the batter spreads evenly over the pan.
  3. Crêpes 1
    Turn the Crêpe when you see that the edges separate from the pan.  Let the other side cook for just a little bit.
  4. Crêpes 2
    Serve with mermalade, syrup, fruits, sugar or nutella.