This is the Venezuelan version of guacamole. It is a little darker than the Mexican version and that is due to the fact that we use red peppers instead of or besides using tomatoes. In Venezuela it is served with steaks. Ingredients: 1 Avocado – […]
Ingredients: Croutons Ceasar style salad (see recipe) 4 chicken breasts, skinless and deboned, cut in thin stripes Marinade: 1 large lemon 4 Tablespoons olive oil 1.5 teaspoons salt pepper 3 garlic cloves crushed Directions: Combine lemon, salt, pepper, oil and garlic. Add chicken, mix, cover […]
This is definitely my version of a classic. My mom used to make this dish with eggs (the original), but I prefer mayo to go on the “safe” side… I also like to add a little bit of balsamic vinegar because its sweetness adds a really nice touch to it.
- 8 Anchovies, chopped small.
- 2 Tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 garlic clove , crushed or 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (more or less, depends on how salty the anchovies are)
- 1 Tablespoon dried parsley
- 1/2 lemon – juice
- 2 Tablespoon white balsamic vinegar
- 8 Tablespoons olive oil
- Worcestershire sauce
- Parmesan cheese
- 2 romiane lettuces (clean and cut in smaller pieces)
- 10 bacon strips, fried and chopped
- Mix the mayo and the mustard.
- Add salt, pepper, garlic, parsley, and about 4 dashes of Worcestershire sauce.
- Add lemon juice and vinegar. The balsamic vinegar adds a little bit of sweetness to the dressing…
- Now mix in the Olive oil and add the anchovies at the end.
- Mix it all well and taste. Sometimes the lemons are very mild and it should taste great, but sometimes they a little bit bitter and you need to compensate by adding more olive oil… same goes with the salt and the anchovies…
- Mix the salad and the dressing when you are ready to serve. Add the bacon, parmesan and croutons at the end. I usually serve the croutons on a separate dish and only add them when serving on top , since I like them to stay crunchy.
See Ceasar style salad with chicken for the chicken marinade.
This is the way scrambled eggs are eaten in Venezuela. Since we are on vacation right now, I had enough time to make this for breakfast… Ingredients: 6 Tomatoes 1 Onion 8 Eggs 1 teaspoon salt Ground pepper Oil Directions: Chop the onion finely and […]
The canapé in the middle is a classic at any Latvian party! It is actually a classic at any northern European gathering, but my latvian grandmother tought me how to make them. The other 2 are just variations made with creamed herrings…
It is also a good excuse to finish those Easter eggs… 😉
- Hard boiled eggs – sliced
- Sandwich bread
- Pickled Herrings in sour cream, soused herrings (Matjes), pickled herrings in sour cream and red beets – cut in stripes.
- Toast the sandwich bread slightly. Cut the crust off.
- Make sure the butter is soft, then spread the toasts lightly with butter. Cut each toast in 4 – making 4 squares or 4 triangles.
- Peel and slice the eggs with an egg slicer.
- Add 1 – 2 slices of egg to each mini toast, add 1 or 2 herring stripes, and decorate.
This is just a mini recipe, but it is my after Easter favorite!
Ingredients: Pimientos Morrones (yesterday’s post) 2 lbs tiger shrimps (1 kg) 2 teaspoons salt 1 teaspoon Spanish paprika (pimentón dulce español) 5 garlic cloves – crushed or thinly sliced Olive oil 2 Baguettes pepper to taste Directions Fry the shrimps in olive oil. I prefer […]
This is the way crayfish are eaten in Sylt, Germany.
- 1 lb Crayfish
- 1/4 cup olive oil
- 1 teaspoon butter
- 1 – 2 garlic cloves – crushed
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Sour cream
- 2 – 4 Baked potatoes
- Fry the crushed garlic slightly in the olive oil.
- Add the paprika, let it warm just a little bit before adding the crayfish.
- Add salt and the teaspoon butter.
- Cook the crayfish for about 5 minutes if already thoroughly cooked when bought – otherwise ask at your local fishmarket for recommended cooking time.
At the North Sea in Germany, this dish is usually served on a baked potatoe with lots of Sour Cream!