Family recipes from around the world

Month: June 2010

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.