Family recipes from around the world

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Guasacaca – Venezuelan Guacamole

Guasacaca – Venezuelan Guacamole

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 – […]

Ceasar style salad with chicken

Ceasar style salad with chicken

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 […]

Ceasar style salad

Ceasar style salad

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.

Ingredients:

  • 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
  • Pepper
  • 1/2 lemon – juice
  • 2 Tablespoon white balsamic vinegar
  • 8 Tablespoons olive oil
  • Worcestershire sauce
  • Parmesan cheese
  • Croutons
  • 2 romiane lettuces (clean and cut in smaller pieces)
  • 10 bacon strips, fried and chopped

Directions:

  1. Mix the mayo and the mustard.
  2. Add salt, pepper, garlic, parsley, and about 4 dashes of Worcestershire sauce.
  3. Add lemon juice and vinegar.  The balsamic vinegar adds a little bit of sweetness to the dressing…
  4. Now mix in the Olive oil and add the anchovies at the end.
  5. 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…
  6. 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.

Croutons

Croutons

Ingredients; 8 Slices of sandwich bread 6 teaspoons butter 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 tablespoon dried parsley Directions: Cut the sandwich bread slices into 1.5″ (2 cm) cubes. Warm up a large pan.  Add butter and olive oil. […]

Perico – Venezuelan scrambled eggs

Perico – Venezuelan scrambled eggs

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 […]

Latvian Canapés

Latvian Canapés

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… 😉

Ingredients:

  • Hard boiled eggs – sliced
  • Sandwich bread
  • Butter
  • Pickled Herrings in sour cream, soused herrings (Matjes), pickled herrings in sour cream and red beets  – cut in stripes.

Directions:

  1. Toast the sandwich bread slightly. Cut the crust off.
  2. Make sure the butter is soft, then spread the toasts lightly with butter. Cut each toast in 4 – making 4 squares or 4 triangles.
  3. Peel and slice the eggs with an egg slicer.
  4. 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!

Camarones al Ajillo – Shrimp with garlic

Camarones al Ajillo – Shrimp with garlic

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 […]

Pimientos Morrones – Roasted Peppers

Pimientos Morrones – Roasted Peppers

This is the first part of a recipe.  The rest continues tomorrow.  Prepare one day in advance in order for the flavour to develop! Ingredients: 6 – 8 Red Peppers Directions: Arrange the peppers on a pan. Roast in oven at 350º F (Europe 200º […]

North Sea Crayfish

North Sea Crayfish

This is the way crayfish are eaten in Sylt,  Germany.

Ingredients:

  • 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

Directions:

  1. Fry the crushed garlic slightly in the olive oil.
  2. Add the paprika, let it warm just a little bit before adding the crayfish.
  3. Add salt and the teaspoon butter.
  4. Cook the crayfish for about 5 minutes if already thoroughly cooked when bought – otherwise ask at your local fishmarket for recommended cooking time.

Serving Suggestions:

At the North Sea in Germany, this dish is usually served on a baked potatoe with lots of Sour Cream!

(Serves 2)

Latvian Easter eggs

Latvian Easter eggs

This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries. Ingredients: Onion skins – just the outer darker ones, as many as you can gather. White eggs – as many as you want for […]

Crispy Fish Fillets

Crispy Fish Fillets

This recipe I figured out while on vacation in Sylt, Germany.  The fish used is called Seelachs in german (pollock) and is very mild in taste. Kids approved! Ingredients: 1.5 lbs Fish fillets (2 Pollock filets) 2 cups corn flakes 1/2 cup flour 2 eggs […]