Archive for June, 2010

Broccoli Quiche

By , 28 June, 2010, No Comment

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:

  1. Arrange the pie crust in a baking dish
  2. Add some shredded cheese over the crust.
  3. Add the chopped onions, then the peas, the broccoli, and then the rest of the cheese.
  4. Mix the eggs, salt, pepper, nutmeg, cream, and milk in a bowl.
  5. Broccoli Quiche 1
    Add the egg mix over the broccoli.
  6. Bake in a warm oven at 325ºF (170ºC) for about 1 hour, or when quiche is well done.
  7. Let rest before serving.

Tomato, Mozzarella & Basil Salad

By , 27 June, 2010, No Comment

Tomato, Mozzarella & Basil Salad

Ingredients:

  • 3 ripe tomatoes
  • 1/2 lb (250 gr) mozzarella
  • Basil leaves
  • Balsamico Cream
  • Olive Oil
  • Salt to taste

Directions:

  1. Slice the tomatoes and the mozzarella.
  2. Tomato, Mozzarella & Basil Salad 1
    Arrange in circular form, alternating tomato slices with mozzarella and basil leaves.
  3. Sprinkle some balsamico cream and olive oil.   Add salt to taste.

Strawberry Frozen Yogurt

By , 26 June, 2010, No Comment

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

By , 25 June, 2010, No Comment

Pabellón Criollo

This is Venezuela’s National Dish.  You can also serve it with Arepas and Queso Blanco (white cheese – similar to mozarella).

Ingredients:

Directions:

  1. Serve all ingredients on a plate and sprinkle some shredded queso blanco over the beans.  I cannot get white cheese in Germany, so I couldn’t add it to mine :-(

Plátanos Fritos – Fried Plantains

By , 24 June, 2010, No Comment

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 guess it is not that clear if you did not grow up there!

Ingredients:

  • Ripe Plantains
    Plátanos Fritos - Fried Plantains 1

Directions:

  1. Peel and slice the plantains
    Plátanos Fritos - Fried Plantains 2
  2. Fry the plantains at medium heat.
    Plátanos Fritos - Fried Plantains 3
  3. The plantains are done when they are golden brown.   See main picture above.

Zacusca – Romanian Vegetable Spread

By , 23 June, 2010, No Comment

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

By , 17 June, 2010, No Comment

Turmeric & 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 – sliced
  • 2 cups mushrooms – sliced
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon bown sugar
  • 3 Tablespoons Soy Sauce

Directions:

  1. Fry the Onions and the Mushrooms. Set aside.
  2. Fry the meat.  Add the spices, add the onions and mushrooms, cover and let it cook until the meat is well done.
  3. Serve over rice.

Shish Kebabs – Pinchos

By , 16 June, 2010, No Comment

Shish Kebab - 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 better.

Ingredients or the Shish Kebabs:

  • 1.5 lbs (75o gr) pork meat – in cubes
  • 2 onions – in cubes
  • 2 peppers – in cubes
  • skewers

For the Marinade:

  • 1/2 cup ketchup
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 lime – juice
  • pepper

Directions:

  1. Mix all the ingredients for the marinade in a bowl.
  2. Make the Shish Kebabs, by placing 1 cube of meat, then onion, and then peppers, and then repeat, until the skewer is ready.  Continue until you’re done with the ingredients.
  3. Shish Kebab - Pinchos 1
    Fry the Shish Kebabs on a pan on high, rotating them so that they are cooked evenly.  Add the marinade with a brush.  Bring down the heat and let simmer until the meat is well done.

Banana Stracciatella Frozen Yogurt

By , 15 June, 2010, No Comment

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.

By , 9 June, 2010, No Comment

Hi Everyone!
We are starting with our home’s renovation. We’re bringing down walls, changing floors, enlarging the kitchen – the works!   I’m happy and afraid at the same time, but looking forward when everything is ready!
I’m not sure if I’ll be able to keep up with daily recipes, but I will probably post whenever I make something special.  It will be fun to improvise – no idea where I’ll be cooking for a few weeks!