Family recipes from around the world
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 …
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 …
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.
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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 …
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 …
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.
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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 …
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 …
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!
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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 …
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, …
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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 …
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 …
1 lb (500 gr) fresh mushrooms – sliced
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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 …
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 …
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