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Season the meat with a pinch of salt and pepper, peel the potatoes and cut into larger cubes, cut the onion and pepper into 6, crush the garlic cloves with the width of a knife, and slice the zucchini. Pour the oil into a large pan then place the meat in the center and place the vegetables and rosemary around it.
Cover the pan with aluminum foil and bake at 190C / gas 4 for an hour and a half.
After an hour in the oven, remove the aluminum foil and put it back in the oven. Meanwhile, cut the cabbage into small pieces and separate the leaves, then boil it in water with a pinch of salt. Boil over low heat until you can prick with a fork.
Cut broccoli into small bunches and remove the stalks, boil in water with a pinch of salt over low heat.
When the meat and vegetables are ready, take the tray out of the oven and let the meat "rest" for about 10 minutes then cut it into slices.
This recipe is served with a sauce that they call gravy and here's how to prepare it:
Finely chop a small onion and put it in a pan with a little oil, when the onion has hardened, add 1 cup and a half of water in which you dissolve the beef cubes and add a teaspoon of flour to thicken the sauce a little. Bring to the boil then turn off the heat.
Place the vegetables and meat on plates and pour the sauce over. You can replace the beef with any meat you want or you can use your favorite vegetables.
Middle Ages Change
English cuisine has developed over several centuries, since the appearance of the collection of recipes The Form of Cury, written in the Middle Ages, around 1390, during the reign of King Richard II.  The book includes creative and sophisticated recipes, with spicy sweet-sour sauces thickened with bread or boiled, peeled, dried and ground almonds, often used in pastry. The gingerbread recipe can be found among them.  The fried meat of those times is not what we see today in Hollywood movies,  Clarissa Dickson Wright points out in A History of English Food.
In contrast, medieval dishes often had the texture of a puree, and may contain small pieces of meat or fish: 48% of the recipes in Beinecke's manuscript are dishes similar to stews or purees. These dishes could be divided into three categories: sour, with wine, vinegar and spices put in sauce, thickened with sweet and sour bread, with sugar and vinegar and sweet, using only sugar, which was expensive at that time. "Mortruys" is such a sweet mashed garnish for meat or fish, found in Beinecke's manuscript. It contained saffron and thickened with egg.
"Take the meat of pork and pork, boil them and turn them into puree soaked in almond milk and straighten it with broth. Put on the fire, then add sugar and saffron. When it starts to boil, add a little milk, bring to the boil, remove from the heat and add quail eggs. It is served sprinkled with ginger powder. ”
Another manuscript, Utilis Coquinario, mentions dishes such as "pyany", poultry garnished with peonies, "hyppee", rosehip paste and birds such as cormorants and sitars. 
16th century Modification
The number of printed books on gastronomy increased in the Modern Period, although the first book Boke of Cokery, which was printed by Richard Pynson in 1500, contained medieval texts.
Next book, A Proper Newe Booke of Cokerye, was published only after 1545.  The Secretes of the Reverend Maister Alexis of Piermont was published in 1558, being the French to English translation of Alessio Piemontese's Italian work on confectionery.  The number of titles expanded rapidly towards the end of the century, including The Good Huswifes Jewell of 1585 of Thomas Dawson, Book of Cookrye of "AW" in 1591 and The Good Hous-wives Handmaide in 1594 . These books fell into two categories: collections of so-called confectionery secrets and health remedies for high society ladies, and tips on cooking and how to run a household for middle-class women, most likely wives from the small aristocracy, the priests and the military.  >> 
English tastes evolved in the 16th century in at least three ways.  First of all, the recipes emphasized the balance between sweet and sour.  Second, butter becomes an important ingredient in sauces, a trend that continued in later centuries.  Third, aromatic herbs, which could be grown locally but were little used in the Middle Ages, began to replace spices.  In Book of Cookrye, 35% of recipes for stews and sauces for meat include aromatic herbs, most commonly thyme. On the other hand, 76% of these recipes continued to use medieval combinations of dried fruit and sugar, together or separately.  New ingredients have also emerged from distant countries: Good Huswifes Jewelry a introduced sweet potatoes (from tropical America) along with familiar medieval recipes. 
[./Https://en.wikipedia.org/wiki/Elinor%20Fettiplace's%20Receipt%20Book Receipt Book] a Elionorei Fettiplace, developed in 1604 (and first published in 1986) offers a true picture of Elizabethan cuisine. The book offers recipes for different types of bread, such as breads with butter for cakes with canned apples and pickles and a cake for 100 people. New ingredients appear New ingredients appear a recipe for răsas for sheep's shoulder in which recently appeared citrus fruits are used:  
“Take a sheep shoulder and fry it in half and then cut it into thick slices and recover the sauce, add white wine sweetened with cinnamon, a few cloves, nutmeg and orange peel and chop them. Boil the mutton with these ingredients, add the orange juice, and continue to boil. When it is quite cooked, place the meat, then cut 10 slices of lemon that you put over the meat and serve as such ”
The pies were important both as food and for the show the children's song "Sing a Song of Sixpence", with its lines "Four and twenty apples / Baked in a pie. // When the pie was opened, the Birds began to sing ”refers to the habit of putting live birds under the pie crust just before serving it at a banquet.  
17th century Modification
The best-selling cookbook of the early seventeenth century was The English Huswife a to Gervase Markham, published in 1615. It seems that his recipes come from the collection of a deceased noblewoman and therefore date from the Elizabethan era or earlier. Women thus became both the authors of cookbooks and their readers, although only about 10% of women in England learned to read by 1640. Markham's recipes differ from the medieval three-quarters of his sauces for meat and meat pies. using a sweet-sour combination. in this regard, he states: 
"When a soup is too sweet, we sour it with vinegar, when it is too sour we sweeten it with sugar, to give it freshness, we add lemon or orange juice, and to flavor it we use spices and aromatic herbs."
Robert May's book, The Accomplisht Cook was published in 1660 when he was 72 years old.  The book included a considerable number of recipes for soups and stews,  38 recipes for sturgeons and a large number of pies containing differently fish (including sturgeon), meat (including battle pie) and sweet fillings. 
The French influence is evident in The Cooks Guide, 1664, by Hannah Woolley. His recipes are designed to allow his readers to imitate the French style, fashionable at the time, to cook elaborate sauces. She combined the use of "Bordeaux wine"  and anchovies with traditional ingredients such as sugar, dried fruit and vinegar. 
18th Century Modification
The Cooks and Confectioners Dictionary (1723) by John Nott, had few precedents, but the author chose to put the recipes in alphabetical order, from Al (of in English it is a type of beer) to Zest (orange peel). The book included all sorts of recipes, from soups and salads to sausages and fish, as well as pasta products of all kinds, pastries and the manufacture of beer, cider and wine. It offered menus for each month of the year. 
In the Diary of a Country Parson, James Woodforde mentions many types of food consumed in eighteenth-century England by those who had a good financial condition.  On June 8, 1781, for some visiting neighbors, he cooked them for dinner:
“Two boiled chicken and a cow's tongue, a boiled sheep's foot and capers with pudding for the first course to the second course, steak of duck and green peas, some artichokes, tarts and blancmange. After dinner, almonds and raisins, oranges and strawberries, come from the mountains and come from Porto. Peas and strawberries are the first ones I picked this year. I had a nice day. ” 
Another priest from the country, Gilbert White, in The Natural History of Selborne (1789) writes about the high consumption of vegetables in the common people of the villages of the south of England. Among the vegetables he mentioned potatoes, brought from America and which began to be cultivated only during the reign of King George III: “The green stalls in the cities now keep the crowds in a state of comfort, while the gardeners get rich. Every honest worker also has his own garden that helps him maintain himself. Ordinary farmers give the workers to eat a lot of beans, peas and bacon greens. ” 
Hannahei Glasse's book The Art of Cookery made Plain and Easy it has been the best-selling gastronomy book of the century since its publication in 1747. It has reached at least 40 editions and has often been pirated. 
Nineteenth Century Modification
English cuisine was systematized and became accessible to the middle class through a series of famous books, their authors becoming very well known. One of the first books to appear was that of Maria Eliza Rundell A New System of Domestic Cookery, 1806. This book reached its 67th edition in 1844, selling hundreds of thousands. of specimens in Great Britain and America. Then followed Eliza's book Acton Modern Cookery for Private Families ("Modern Gastronomy for Families") 1845, which Bee Wilson called "the best gastronomy book in our language," but this book is "modern" only for the nineteenth century.
An example of a recipe from Acton Modern Cookery for Private Families is "Quince Blanc-Mange (Delicious)": 
"Dissolve in half a liter of quince apple juice 28g of the best fish oil. Then add 280g of sugar and mix all together over low heat for 20-30 minutes or until the composition softens. Remove gently. foam, and then gradually pour the composition into half a liter of cream, stir vigorously until the composition is homogeneous and cool slightly, then pour it into a form that has been wiped with a little of the best salad oil, or, more conveniently, a form which has been immersed in cold water. " 
Eliza Acton was followed by Isabella Beeton, who wrote the most famous gastronomy book of the Victorian era. Mrs Beeton’s Book of Household Management (Mrs. Beeton's Book for Housekeeping) from 1861, which sold over 2 million copies by 1868.  While Eliza Acton's book was easy to read and enjoyable, Isabella Beeton's book, whose later editions were was largely written by other authors, it was a manual of instructions and recipes seen as necessary.  To a large extent, Beeton's book has been plagiarized by authors such as Elizabeth Raffald and Eliza Acton.  Anglo-Italian chef Charles Elmé Francatelli became a celebrity, cooking for a number of aristocrats, London clubs and nobles, including Queen Victoria. His book, The Modern Cook from 1846 it had 29 editions until 1896, making famous an elaborate gastronomy described entirely using French terminology and offering menus for more than 300 people.  
Three of England's best-known hot drinks, tea, coffee and hot chocolate, come from outside Europe and were common in the Victorian era.  Catherine de Braganza brought the Portuguese custom of tea. At first, its high price made it accessible only to the rich, but the price gradually declined until the nineteenth century when tea was widespread and in the middle class  Brought in the sixteenth century, coffee became famous in the seventeenth century, especially in cafes, the first being opened in Oxford in 1650.   Hot chocolate was a common drink since the seventeenth century, long before it was used as a food. Chocolate bars were made and marketed by three English companies founded by Quakers, Joseph Fry (1847), Rowntree (1862),  and Cadbury (1868).
Twentieth Century Change
After World War II, many new foods became available to ordinary households, with food brands promoted for their convenience. The waiters in the kitchen made mayonnaise and pudding, and over time they were replaced by ready-made food in containers or powders that housewives could cook quickly. American-style cereals (made from processed cereal grains) began to replace porridge and bacon with eggs from the middle-class people's breakfast and margarine bread from the poor. While the wartime maritime crisis suddenly reduced imports and the ability to choose from a variety of foods, many types of imported fruit from around the world appeared in the 1920s, which were of the highest quality, packaged, and could be stored. in refrigerators,  even on ships. Authors in the 1930s, such as Lady Sysonby, wrote recipes from various countries. 
Rationalization was introduced in 1940 to deal with the crisis caused by the problems during the war.Foods such as bananas, onions, and chocolate have become hard to find, while unusual products such as dried eggs, dried potatoes, whale meat,  snook (a species of fish from South Africa),  and preserves with Spam pork appeared in the English diet. Since butter, sugar, eggs and flour were streamlined English dishes such as pies and cakes became difficult to make from traditional recipes. Instead, foods such as carrots were used in many dishes, their natural sugars giving sweetness to new dishes such as homemade chocolate with carrots. The diet was less enjoyable but, paradoxically, due to rationalization, the population became healthier than before and perhaps now  The Ministry of Food hired economists, such as Marguerite Patten, to show people how to cook economically. . After the war, Patten became one of the first television chefs and sold 17 million copies of his 170 books. 
Elizabeth David completely changed English cuisine with her 1950 book A Book of Mediterranean Food.  Written in a time of scarcity, her book begins with "perhaps the most evocative and motivational passage in the written history of British cuisine": 
"Food from the Mediterranean shores, endowed with all the natural resources, color and flavor of the south, is a combination of tradition and a brilliant improvisation. The Latin genius also shines in the kitchen. The way the cooking is also honorable is nothing of the fake Great Kitchen of the International Palace Hotel. "
The first five books of Elizabeth David were printed half a century later, and her fame among writers such as Nigel Slater and Clarissa Dickson Wright has a great influence. Food historian Panikos Panayi suggests that this influence is due to the fact that she consciously brought the foreign style of cooking into English cuisine. She did this through fine writing and the practical experience she had living and cooking in the countries she wrote about. The author deliberately destroyed the myths about restaurant kitchens, describing the way they cooked in houses in Mediterranean countries. Her books opened a new perspective for other authors of gastronomy books, to use foreign recipes. Famous chefs such as Philip Harben, Fanny Cradock, Graham Kerr ("the galloping gourmet") and Robert Carrier followed Elizabeth David.  
In 1953, the first famous chef of Great Britain, Philip Harben, published the book Traditional Dishes of Britain. Chapter titles simply included "stereotypes of the British diet" from  Cornish pâtés and Yorkshire pudding to Lancashire stew, shortbread with meat and kidneys, eel pudding, natural whipped cream and fish with french fries. Panayi wrote that Harben began with contradictions and unfounded statements. He recalled the reputation of Britain, the country with the worst food in the world, but argued that the country's cuisine was technically unmatched and that the national repertoire was larger than any other country's. 
Sociologist Bob Ashley notes that while people in the UK may agree that the main English diet consists of products such as full English breakfasts, full-roast beef, biscuit tea, and french fries. , few have ever eaten authentic English breakfasts, lunches and dinners in one day. Probably many of them have never eaten a regular product on the list. In fact, Ashley pointed out that the English diet changes over time, and gastronomy books usually include dishes of foreign origin. He noted that a café in the National Trust (a charitable and associative organization that advocates for the preservation of the national heritage of England, Wales and Northern Ireland), whose manager claimed, "We are not allowed to make foreign food." I can't cook lasagna or anything like that " but they served curry, because" apparently, curry is an English product ". Anglo-Indian cuisine has indeed been part of the English diet since the 18th century. 
Many of the supposedly traditional English dishes are relatively new and can be framed in the century, sometimes even in the year, of their appearance in Great Britain. Thus, piccalili (a dish made from chopped pickled vegetables and spices) was brought from India in the 18th century, being recorded by Hannah Glasse, who wrote a recipe in 1758.  Instead, dishes and sauces that are still considered foreign, fish in sweet and sour sauce, for example, is found in recipe books since the Middle Ages.   Other dishes gradually came into their current form, such as the so-called "full English breakfast". These breakfasts are indeed described in later editions of "Mrs. Beeton" but as one of several variants. Therefore, her list of "Family breakfast for a winter week" has for Wednesday something that looks quite modern "bread, muffins, butter, salami, fried bacon, boiled eggs" .
Roast beef - an English tradition
From the very beginning, it must be said that for the English, cattle breeding and menus rich in beef dishes are part of a long tradition that can be traced back to the Middle Ages. The Norman conquest, which began in 1066, had a great impact in this direction, because they were large consumers of beef and when they settled, they brought their habits with them.
Raising cattle for meat, rather than milk, since the 15th century seems to be a local attribute, especially if we consider that there are very old breeds. The classics are Hereford, Galloway, South Devon and Aberdeen Angus. And the taste of beef in the UK is special, especially due to their diet, and that's what experts say. Unlike other places, English cattle are raised mostly naturally, fed on grass and fodder also made of grass - silage and hay, and this is felt directly in the taste and tenderness of the meat here.
The first preserved cookbook in England & # 8211Forme of Cury ’, written by King Richard II's cook in the 14th century, clearly shows that beef recipes far outnumbered those that used any other kind of meat. In medieval cuisine, a large piece of beef was commonly cooked over a huge fire to feed the entire household. During the week, they usually ate cold steak meat or made stew or meat pies. Obviously, not every subject of the Crown could afford it.
To see how important beef is in English culture, let's just say this: in 1731 they wrote a song: The Roast Beef of Old England (Beef steak from old England), a true national anthem of yesteryear, sung in chorus by all present at the theater, for example. It is still sung when Royal Navy officers sit down at the table.
When mighty Roast Beef was the Englishman & # 8217s food,
It ennobled our brains and enriched our blood.
Our soldiers were brave and our courtiers were good
Oh! the Roast Beef of old England,
And old English Roast Beef!
There is no longer any doubt about the English attachment to beef, especially to the so-called traditional beef steak. Roast Beef. A piece of beef tailored to the oven was once traditional and Christmas, and the rest of the winter was usually matured beef on the table. Sometimes it was salted and boiled, a dish that has survived to this day in the famous English meat sandwiches.
And because roast beef is the main concern of the English on Sunday, let's continue to tell you how to prepare, in general, the beef steak, in the English version.
A generous layer of chopped onion, carrots and celery, seasoned with salt and sprinkled with oil, is placed in a generous tray. On top is placed the whole piece of beef (bone chop, neck with bone or neck without bone), also sprinkled with oil or fat, seasoned with salt and pepper, in the simple version, also offered by Jamie Oliver in his recipe. Another option is to marinate the beef with garlic, herbs and olive oil. Beef can also be wrapped in a layer of English mustard mixed with very thin sliced onions.
In any recipe you choose, it is essential to seal the beef before leaving it to cook. The procedure can be done directly in the oven, at a very high temperature, the time being adjusted according to the quantity, but you can also choose the variant in the pan. Thus, the meat will be fried on the outside, keeping all the juices inside and avoiding drying during cooking.
Beef steak can be accompanied by a garnish of peas or baked potatoes, but traditionally has Yorkshire pudding, a kind of dough donuts similar to pancakes, baked in an oven in a bowl with oil. Roast beef always has a sauce called gravy, which is poured over Yorkshire pudding.
Even if it seems so at first sight, it is not at all difficult to make English steak! And it's worth it, because what's left of Sunday's meal can be eaten cold in the coming days, so save more lunches if you don't have inspiration or especially time for something else.
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Preheat the oven to 200C, gas 6. Put the potatoes in a large pan and cover only with water. Put on the lid and bring to a boil, then boil for 5 minutes. Drain and shake in a colander to sniff the edges.
Pour the oil into a large frying pan and heat on the stove. Carefully arrange the potatoes in a single layer of tin - the oil should be so hot that it becomes potatoes. Turn them so that they are evenly covered in oil and fry for 40 minutes, turning in half the cooking time.
Drain the oil and season with salt. Cook for another 5 minutes.
This french fries recipe uses basic olive oil, but if you want to use goose fat or drops you could make it. They go very well with fried chicken, beef, lamb or pork and are just as nice with a little grilled fish or even vegetables if you don’t eat meat.For extra food, cover these fried potatoes perfectly in fat when you prepare them - it's an irresistible combo!
This perfectly fried potato recipe serves up to six people (although we may have to gasp the entire tray) and it will take about 55 minutes to prepare and cook. The remaining french fries, fried over medium heat, with a few beaten eggs and leftover chilled dinner, tossed for delicious and squeaky bubbles.
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Leanne Vogel has experienced success in using her recipes and keto-based diet. It works with her lifestyle but there are no assurances or representations of any kind made by Leanne Vogel or Healthful Pursuit Inc. that you will attain any success in using the same recipes or adopting a keto-based diet. Healthful Pursuit provides information in respect to healthy living, recipes, nutrition, and diet and is intended for informational purposes only. The information provided is not a substitute for medical advice, diagnosis, or treatment nor is it to be construed as such. We cannot guarantee that the information provided by Healthful Pursuit reflects the most up-to-date medical research. Information is provided without any representations or warranties of any kind. Please consult a qualified physician for medical advice, and always seek the advice of a qualified healthcare provider with any questions you may have regarding your health and nutrition program.
Bake parsnips in the oven
If there are straw potatoes, why not shepherdârnac pai (or straw parsnips)?
Good brother with carrots and parsley (some are convinced that he is their child), shepherdarnacul it is an aromatic root, low in energy (230 kJ / 100 g), with glycemic index 0, despite the fact that it contains 18% carbohydrates. It is a good source of dietary fiber (4.9%), potassium (375 mg / 100 g), vitamin C (17 mg / 100 g), vitamin K (22.5 μg / 100 g) and vitamin B9 (67 μg). / 100 g) - source.
Most of our housewives associate parsnips with soups and broths, in which it coexists with carrot, parsley and celery roots. Sometimes it also escapes with beef salad or à la Russe. Where His Majesty's subjects walked, the traditional Sunday steak (known as Sunday Roast in the British Empire and the former and current colonies) consisting of beef, baked potatoes, and various vegetables, including cauliflower, peas, carrots, broccoli and, exactly, shepherdarnacul.
Parsley can successfully replace baked potatoes (see here how), and even straw potatoes. And you don't even have to fry it in an oil bath.
What do you need?
- 3 - 4 parsley roots (should still have about 400 - 450 g in total)
- 2 tablespoons olive oil
- 5 to 6 strands of fresh dill
- Sea salt and black pepper (or mixed), both freshly ground - to taste.
How do you proceed?
Preheat the oven to 200 - 220 ˚C.
Peel a squash, grate it and cut it into sticks.
Place the parsnip sticks in a large tray lined with baking paper. Season with oil, salt and pepper, mix, then spread the sticks evenly over the entire surface of the tray, preferably without overlapping.
Put the tray in the preheated oven for 15 minutes. Stir in the parsnips, then put the tray back in the oven for another 20 minutes.
Sprinkle the washed, drained and chopped dill over the parsnips and leave the tray for another 5 minutes in the oven.
Once ripe, parsnip sticks can be eaten empty, such as chips (without fear of gaining weight) or can be used as a garnish. Like here, with a sea bream made on a grill pan.
Grilled cheese like in Greece
From the island Greeks I learned that life can be simple and beautiful at the same time. That food can reach the human heart more easily if it lacks ornaments that can easily cling to consciousness. Today I will show you a recipe that stuck to me after the only vacation spent in the land of olives and retsina. With regret (but also with good regret, that I am just going to designate a winner) I announce that this recipe is the last in the series of five proposed by me to support the contest Adi Hădean and Samsung remind you of the taste of your holidays, after which you can win a Samsung induction built-in hob (CTN464KC01) and a built-in Samsung oven, a state-of-the-art piece of jewelry that I played with very nicely in the last few days (BQ2Q7G214). In order to have a chance, you must post one or more comments, in which you describe as best, beautiful, convincing and / or delicious a holiday culinary experience, be it from the country or abroad (the regulation is here, I recommend you read it). That's about the contest. It's good to know that the one who wins will even receive the hob and the oven with which I cooked these recipes (there are five of them). You can send comments to any of the five posts until November 2 at 23.59 inclusive, which comes after, does not count :). Success!
The ingredients are few and far between: a slice of salted cheese, a few oregano leaves, sea salt, black pepper, basil leaves, olive oil and a few tomatoes, the last of this year's production of my garden.
We mixed the salt and pepper and crushed them together in a mortar.
I washed and cut the tomatoes.
I mixed them with salt, pepper, basil, olive oil and some small, delicate and very fragrant fennel leaves.
I put the cast iron pan on the stove, put very little oil in it and turned on the stove.
I lined the cheese with oregano leaves and put it in a very hot pan (the hob can transmit a large amount of energy in a very short period of time if necessary, and to fry a piece of cheese, so you have to use, you do not want to keep the cheese for too long at too low a temperature, it will melt and lose texture).
I cut the cheese into cubes that I mixed with the tomatoes.
I then wiped the hob with a dry cloth, less than a minute after using it. The amount of heat retained by the hob is negligible, you can't burn yourself.
Ready salad. Dates are my addition, they fit perfectly. The contrast between sweet and salty has always fascinated me and I play with it whenever I have the opportunity.
That's all. I am waiting for the last culinary stories from your holidays during today, then the contest will end. Stay close to find out the winner. I can't wait to read all your comments (I have already read the ones that have appeared so far, but I will read them again tomorrow, all of them). Stay healthy.
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And here we come to the last experience of the contest :)
This post is also for fish lovers (cheap).
I arrived in Costinesti 3 years ago with some friends. Standing at the pension near the beach, I always preferred to eat at restaurants or fast food restaurants by the beach. I usually have more confidence (not total!) In restaurants than in fast food. As a result, every day I had the WONDERFUL initiative to eat food cooked at the restaurant. A friend of mine, crazy about fish, took his anchovies almost daily from fast food. They were fried, they looked tasty ... until one day, we wake up in the morning around 5:30, to see the sunrise. We walk on the beach of the shore, the waves of the sea hit our feet, what more ... WONDERFUL. Until this beautiful dream turned into a nightmare: several people gathered dead anchovies from the beach and from the shore in many crates. There were so many ... We couldn't believe it. When we asked, they didn't even pay attention to us. In about 3 hours we will go to eat. We pass the fast food, and guess who was there: exactly! the people who gathered the anchovies came later and sold them. My friend had a ball crisis, saying that he wouldn't eat fish all his life unless he caught it.
Tip: Be careful where you eat, and what you eat. The best food is the one prepared by you (or Adrian :))).
I thought yesterday if the last country from which you will present the preparation will be one I have not been to (I was thinking about your expedition) but fortunately this is not the case :)
Speaking of Corfu, I have to admit that I liked pastitsada the most (and I took a pinch of spice mix and make it at home, quite often).
I still remember last year's holiday & # 8230 which was exactly how it should be: quiet, great, very good food, rest. The image of my face persists in my eyes, sleeping early after tanning, tanned, well eaten and tired :)
I liked this contest, I had the opportunity to revisit in my mind so many beautiful places.
Interesting idea of fried cheese & # 8230Every interesting is to travel around the world and to know and then share with others culinary varieties.
I wish I could travel to Greece to taste their goodies, but until then, I enjoy what you post to us. Many of your communions later help us to put into practice and surprise our loved ones with more and more wonderful tastes.
I have never tasted that dish, but when it comes to cheese, I ate cheese with honey. At first I was reluctant, but after the first taste buds tasted the combination, it gave me great pleasure.
Thank you especially for the wonderful ideas you bring us every day, especially since, cooking daily for my boys, these ideas help me not to get stuck.
A beautiful day and increase in everything you do.
What will I miss this contest! :) I also have a tasty and aromatic culinary memory, also related to Greece. I really like fresh and fresh shrimp. I could eat shrimp with arugula salad from morning to evening, all my life. and as a dessert cheesecake: D. Let's go back to the shrimp. I ate in Athens last year at a restaurant some absolutely delicious pasta with shrimp and bell pepper, with arugula salad. The combination seemed weird at first, but when I go somewhere new, I like to try the weirdest things or at least something I've never eaten or combinations that are less common to me. So I ordered my respective pasta, and now, thinking about them, I kind of get water in my mouth. :) The pasta at the base resembled the carbonara recipe, with the small difference that they had a lot of bell peppers in them, cut into large pieces. Sprinkled shrimp on top: big and more than two :) and on top of shrimp was sprinkled Parmesan. They smelled divine! I really liked the combination, especially when I saw that they brought with me the arugula salad with cherry tomatoes, which I had no idea was served with pasta, it was not included in the menu. I think it was provided so that your Easter wouldn't fall hard! Mmmmm, a delight!
eh, what novel was not in greece. I always went on my own, to the studio as they say. studio with all the dichisul, bathroom, kitchen ..
after you eat 2-3 times in the taverns you learn the recipes and you wake up: the fresh shrimp cake is 12-13 euros, it enters 18 pieces for every half kilogram, and a portion of 6 costs you at the tavern 6-7 euro. a brief account says that it is better to go to the fishery and buy them yourself.
what amazed me there and encouraged me to sit in the pan, on vacation, is the simplicity of the kitchen. with a few ingredients you work wonders, and this in two strokes and three movements. at the fishery the fish or seafood are sold to you as you ask, portioned and cleaned ready. they were there from barbels to sea bream and from shrimp to sea cats ... even the anchovies were still sold clean. the fish is weighed as it is, honestly, with everything, and then it is cleaned, free of charge. the loss, of course, is the customer's. more honest than that I don't think it's possible.
Would it be a little simpler than sprinkling some shrimp with olive and lemon oil, oregano picked by you from the rocks, salt and a pinch of pepper, and putting them for 2-3 minutes to sizzle on the hot grill?
the Greeks, curiously, do not make garlic sauce like us, but scordalia, scordolea as it comes, a paste of mashed potatoes, with olive oil and crushed garlic. that's what we did there, when you're in Rome you do what the Romanians do, you know how to say .. wonderful idea, because it also takes the place of mujdei, like at home, and the garnish.
I was also stunned by the hot cheese salad, made from a mouthful of crushed cheese with a fork, mixed with yogurt from their thick one and with a finely chopped hot pepper ... good that you can't stop. I'm not talking about dads anymore, because we know him quite well.
and grilled cheese, like the one you posted, they called kefalotiri, but I think it referred to the variety of cheese rather than the recipe.
and tentacles of octopus sprinkled with oil and lemon and kept in the wind to freeze, and squid cut up, rolled in flour and fried in an oil bath until they become crispy.
I'm not talking about the kids and the battles, but I'm not talking about the piglets, and I'm not talking about the weekly market where you bargain on your fingers, that neither the Greek peasant was worthy of the book, but you can't learn Greek either.
and the ouzo in the glass full of ice, and the mythos beer, and the red wine with honey, and the malamatina.
and figs! roadside figs, more common than our mulberries and crocodiles.
and the oil, ehei, the oil with which I fill the trunk every year.
I don't know what I didn't cook from what the Greeks do there, maybe a few things in the oven, because I didn't have. but otherwise .. all the friends I was with started by going to the tavern and ended our vacation on the terrace .. :)
I already miss it, and it's only been two months since I got back from there :) yes, it's like it won't be that long until next year, is it?
Congratulations Adriane, you also arrived in Greece, where I go about every year at least once. They eat very well everywhere with many delicious recipes. I want to say that this year in Sithonia somewhere at the end of the peninsula in Toroni I ate the best tender and tasty octopus if I didn't get tired. but let's get back to our cheese. Your recipe, which is very delicious, is a little bit Greek and more adapted to the West. Anyway, we don't use any type of salted cheese, but we have to respect Greece. ) si feta Tiganiti. maybe other ways but I haven't eaten or seen them. Here is a short recipe for Feta Tiganiti: Ingredients: 0 onion cut into thin slices, 1/2 red pepper and 1/2 green, 2 ripe tomatoes or a few cherries cut into slices, some garlic to taste crushed with the width of the knife, some extra virgin olive oil with spices in it, 400 gr (for 4 people) Good quality sliced fetta, some pickled hot peppers, oregano / basil, a pinch of sea salt and pepper to taste. Here's how to prepare this way which works well as an ouzo appetizer: Preheat the oven to 200 C. Put onions, peppers, tomatoes and garlic in a heat-resistant dish and sprinkle with olive oil. Bake for 5 minutes until slightly softened. After that add the cheese, mix more sprinkled with some oil, add salt, pepper and oregano / basil and hot peppers. Put the lid or foil on and bake for 10 minutes or until you see that the cheese has softened. Serve the dish as hot as possible with toast spread with olive paste and herbs. and necessarily ouzo near .Kali Orexi
Let me tell you a little about my experience with cooking.not long ago for about 3 years and a few months I worked as a security guard somewhere near a boarding house in the western mountains (Padis) and not to commute I agreed with the owner to stay there in the boarding house and to work as a waitress and sometimes as a cook. so many boarding houses after about 2-3 months of staying there I was also doing something in the kitchen when one evening a group of about 8-9 people from Poland come to the restaurant around 8 o'clock and ask for something good food made from potatoes in the boarding house were me and the owner, the owner, I go to the kitchen and I tell her the order had no idea what good to cook them from potatoes and I'm thinking of making a proposal I tell her in the following way & # 8221 let's do something easy and good and to be fast, yes, what does it say that it takes until we clean the potatoes, we don't clean them, we wash them well, we cut them into 2 bigger potatoes so they look good, we put baking paper, olive oil in a tray and we put them on paper spices salt and pepper and a little delicate so I put it on the hot stove well at about 260 degrees and I left it for about 20 minutes as a sauce I used alioli I consider it to fit a bit hard yes it fits after 20 min I took out the potatoes and cut them on the back like a trout of 3 after which I put again about 20 minutes in the oven some extraordinary potatoes with alioli sauce came out thank you good day
The moment I want to share with you, dear Adi (you do a good job!) And your readers, is deeply ingrained in my being, it is a piece of peace and serenity from my childhood spent in a poor village in Baragan. mine used to pamper me and my sister, on one of those endless summer Sundays that for us was the GREAT HOLIDAY, with a meal made from one of the orangutans that flew through the yard. Whether it was a ostropel with juicy tomatoes from the garden, or a duck pilaf, or bread made in the test and & # 8222unsa & # 8221 with a tomato to face it (commercial), we always eat on that round table with three legs, in the shade a peach from the corn, in communion with God and nature.
I have eaten much more sophisticated since then, different in a good way, tried all sorts of things that I would not have imagined could exist, I also cooked for myself and mine, but I did not succeed and I do not know if you I still managed to find that state of stillness of time.
It was the last year I used the German brand and the first with the love of my life & # 8230
I will never forget my vacation in Turkey. We set off with an air-conditioned Dacia, with a few books about this country still mysterious to us and obviously with fear in our breasts, not knowing what will await us there.
The advice I received was to not eat who knows where, but especially not to dare to drink water, if we do not want our vacation to end at the hospital. The mineral water at home ran out quickly, and the sweet-sticky juice bought from Turkish grocery stores did not quench our thirst.
As we moved towards the heart of Turkey we realized, with each passing day, that we could not but taste the traditional Turkish dishes, so, although fearful at first, but we bought and enjoyed the delicious food sold in
the bodegas on the side of the streets: kebab, borek cigar, baklava and the incomparable Turkish ice cream, creamy and sweet.
The biggest surprise I had was when I drank the famous drink prepared from yogurt, water and salt: ayran. Cold, refreshing, nutritious, a drink we needed to quench our thirst.
A real delight, which I still prepare today, especially in summer.
There were 20 days spent in heaven, roaming the whole country with our uncomfortable carriage, traveling 5000 km, meeting extraordinary people, visiting beautiful places, consuming wonderful food & # 8230
With a sorrowful heart we set out for home (leaving behind a little of our soul) and stopped
one night in Costinesti. After the Turkish campsites clean, welcoming, comfortable, the first night & # 8222home & # 8221 we spent it in some houses with bed linen doubtful in terms of cleanliness, with local fleas that pinched us all night, and we enjoyed dinner at a & # 8222saormerie & # 8221 dubious.
The ordeal started in the morning: nausea, diarrhea, fever, yes & # 8217 what else, I got home & # 8230
I haven't been to Greece yet, but if it's cheese, I'll tell you a story that happened in France. I was visiting a good friend and for a few days I was beating him on the head to take me to a cheese tasting. I knew that somewhere in Paris there are places where such tastings are made daily, and I was dying of curiosity to try the famous cheeses. I was in France for the first time. My friend, Jean-Baptiste Berlioz by name, kept coding until one morning he woke up early and told me we would meet in a few hours. We arrived at the meeting place - on the banks of the Seine, in a place with a beautiful view. On a bench with a small wrought iron table in front, JB had placed about 15 different types of cheese and many bottles of wine of all nations, plus the famous baguettes, all bought from a peasant market on the outskirts of the city. He wanted to offer me his personal tasting, far from the tourist influences inherent in a city like Paris. I stayed there for a long time and he told me about each type of cheese and about each type of wine. What area is it from, how is it made, from what milk, how long does it have to stay to mature. Along with each cheese we had an exceptional wine. And he told me a lot about wines. I was fascinated by how much information he could have about these things. Eventually, the source of his knowledge told me: his father, a former sommelier and currently an active member of an association of tasters, had taught him the secrets of those things from an early age. He also told me that he never buys cheese in stores - everything is bought directly from producers, peasants in the area who strictly keep techniques and recipes for hundreds of years.
I stayed in Paris for a week then, but every time I grow up on that trip, the first thing I remember is this perfect day, spent on a bank by a river, away from the noise of tourists, along with traditional dishes and a good friend, which unfortunately I haven't seen again since. In my opinion, this is how all holidays should be spent - discovering the true values of that area from ordinary people, locals.
& # 8222which novel wasn't in Greece? & # 8221 Me: D .. but that doesn't matter, I'll go at some point & # 8230 Holiday, deh..that's why I haven't had it for two years. Between children, working at home (which never ends), finding new & # 8222 occupations & # 8221, it's hard to make a vacation. But I will go! I promise! Where? Also in Spain, as in the last two holidays & # 8230 with some very good friends. The good part, apart from the obvious: where do you sit, cook, etc & # 8230 is that we have more fun than we do on our own who knows what island & # 8230 maybe. Remains to be seen. I like to eat ... and I eat a LOT! in spite of some, and my goodness ... is not seen (HEHE). As much, or maybe even more, I like to cook. Maybe that's why the last holidays were sprinkled with my dishes & # 8230 I was on stage & # 8222bread & # 8221 and I made some bestial breads, with spices & # 8222spaniole & # 8221 and good olives bad & # 8230. yes in the stage & # 8222other inventions & # 8221 and I dared to stuffed pumpkin, lentil soup & # 8230. somon la plancha & # 8230. Eeeeh, and the smell of the streets of Castellon & # 8230 and today I feel it and miss it. But most of all, I liked Grau de Castellon. Why? Because there I ate many and various kinds of..FISH! fish and seafood, after which I am crazy, which have an aroma a thousand times more intense and better than any cooked here, in our Romania! And the markets of the Spaniards, full of fresh fish, ham of all kinds and face ... of fresh fruit (fresh dates turned my back on me, and I wanted to start making ham: Alone :))) My opinion only, as a culinary tourist wannabe: P On the same step in the top are also the Dutch mini-shrimps, and the Azerbaijani fish, not to mention the Azerbaijani cakes & # 8230 YUM! Until a new holiday where I promise to try everything I can & # 8230 can only swallow dry looking at the food blogs .. reading line by line and among them: D and then go to my fridge and try to invent something (because that's what I like the most. - & gt and not something easy, NUUUU, the more complicated the better! and I swear I only received praise!) from an egg and damn it there & # 8230. As I read in a previous post, I also brag about burns and signs of cooking a lot! & # 8230 I don't know why, but that's how I love hot pans & # 8230 trays & # 8230and others: D. Today I'm making a cake, not a holiday, but with that in mind) yesterday were Halloween cupcakes. Eat instant! With bananas, apples, or chocolate and orange peel (my favorite, because it makes me think of Christmas). The little leg is sleeping, the big leg is in the grades & # 8230 you made the walls, like DEH, the house needs something like that & # 8230 and I go to the kitchen! Because I like it, because most of all I would like to find a magic lamp in my wallet that will allow me to satisfy any culinary appetite (and here I refer strictly to the ingredients, because I HAVE to mix them myself I want!), because I don't have the discipline necessary for a & # 8222bloggerit & # 8221, but only for cooking for us, friends, and visually, for everyone. : D
For me, cheese has a funny history and I will tell you why. For several years, my husband and I wanted another child, and our attempts always seemed to fail. One day, I was with my family in Tasnad, and my brother-in-law, a big fan of my cheese, suggested that I eat cheese with honey. he likes to combine in a strange way, for me, the various foods. After several insistences I gave in and tasted. The taste was not great the first time, but I took it and then I liked it. I also saw some shows about cooking, where honey cheese can be served with crushed coffee beans or sprinkled with ness.
Coincidentally or not, after a few weeks I was in the news that I was pregnant. whether or not the combination of cheese and honey had any contribution to it or not? What matters & # 8230 is important that in our life there is another child that we enjoy enormously, and the cheese served with honey will always make us think of those moments & # 8230
From the Romanian or foreign cuisines where I ate, I still remember the somewhat strange-interesting reaction, but also positive when I saw the way the English prepare food. I had the opportunity to be invited to the table by several families from the English Channel area (Exter, Exmouth, to be exact) and at each meal I noticed the same & # 8222routine & # 8221: I don't cook soups / soups, instead, the entree offers you various assortments of cheese with various assortments of sausages + various assortments of bread (at least 2). The main course consists of separately cooked dishes: the meat (beef, in general) is boiled, not fried in a certain way, boiled carrots, boiled green beans, boiled peas, mashed potatoes and various sauces (bought from the store). sour. Of course, you have salt and pepper or other spices / oil / vinegar if you want to add over the meat. Somehow, I realized that, in fact, for them, this is a healthy way to eat. After the main course, follow the dessert which may even consist of a slice of bread with butter and jam (s) / honey, but, especially, they like the cake. In case you are not tired, they offer you biscuits next to tea or coffee. Personally, I liked this experience and sometimes I cook this way, without sauces, only I add various spices. That's how I like it, more spicy! :)
When I first read the title of the contest, extremely many moments came to mind.
I'll start by telling you how I developed an enormous passion for food. I was a student in year 2, here in Cluj and I applied at the end of the year to the Work & ampTravel program in America, in the summer. I have always been quite picky about food but I don't consider it extremely important, I didn't spend a lot, being a student. I got there and worked that summer at a seafood restaurant mostly on the east coast.
At first I was horrified by the food there, especially fast food, my stomach hurt every day, I only ate very little at the restaurant where I worked because it seemed very expensive & # 8230 how can I give $ 12 for a salad ?? I won't even get tired :)) so as not to lengthen it, there for 3 months I learned what the food I am in love with today means. I met wonderful people and I was in great places, even my current friend who had a part time job at the same restaurant. He worked as a cook there in the kitchen. I've been to a lot of restaurants in Virginia, New York, Washington, Charleston and I couldn't believe what good things I could taste. I also cooked a lot at home, and what I really liked was that you could find everything very fresh with us. it's harder especially with seafood, spices and certain vegetables. However, if I were to tell you about the best meal I've ever had this summer in Prague, it was something I don't think I could ever forget. It's probably hard to describe in words but I'll try to induce you a little into that atmosphere. It was an August evening, August 10, an anniversary & # 82302 years of relationship. We made a reservation at a restaurant because we wanted it to be something more special. The location was perfect, on the banks of the Vltava with a wonderful view over the Prague castle. A nice waiter shows us the menu that was A la carte and the way he talked about food amazed me. Dinner was wonderful everything was wonderful but something was special. I ordered & # 8222homemade carbonara ravioli & # 8221, it smelled so good. The best thing I've ever tasted is hard to explain what I felt but it was the most wonderful taste ever, melted in my mouth, the fine cheese that had the thinnest fried bacon on top and very crispy, bestial, orgasmic, honestly maybe it's hard to believe but I got goosebumps and it was as if all the taste buds were focused on that flavor. :) I had more a surprise in the main way when I ordered an excellent cooked lamb, medium as I like it and I was recommended a wine and I was surprised to be a Merlot from Romania! I was pleasantly surprised to meet a wine of ours there, it was the first time I saw a product from Romania in an extraordinary restaurant in another country.
I am very happy that we are slowly starting to focus on quality and not on quantity. I managed to eat newer in Cluj and to be impressed, a pity that often the service leaves much to be desired. And it's a shame because I know what a restaurant kitchen means and it practically starts from there and as long as the person who serves doesn't appreciate it, it's a shame and to their disadvantage.
I read this blog quite often and I also had the pleasure of cooking and tasting these wonderful dishes.
I've written quite a bit and I can't seem to stop, I've now had an appetite and I'm going to run to get my lunch.
If I may, feta grill is my obsession since I returned from Greece.
So obsessed with her, that I brought my face from them and olive oil from them & # 8230 so I can do something like this at home too (SPAM: http://www.ciulea.ro/branza-feta -grill /).
I do not want to participate in the contest (not that the prizes are not tempting, but a week before you start the contest I changed my hob and oven, so & # 8230), I just want to brag that I do the same : D
I don't like Greece, it's too white, too barren, too old and too cultured. It has too much Mediterranean around it, too many fish, too many temples, and too many Greeks. And they have long legs, a straight nose, a high forehead, peach fluff under the ears, a crumpled shadow on the upper lip, features of Electra. And they are arsonous, passionate, olive-skinned, warm underarm, smelling of squeezed orange and almond kernel. Instead, I like Greek dishes, grilled fish, goat's cheese with a hint of crunch and greasy butter in its purse, zaziki eaten only greased on bread, use and cheap wine, spilled, from the bottle of 3o de deca.
I happened to laugh at the Palicarii on guard, with the red hemp on the top of their ankle boots, because their parade step is more of a parody, and the sleeves of the mundir hang as if they were pinched on the cut of the coat, but a cocoon he hissed and cursed at me in Greek, strikingly similar to the curses from Brăila. I shot him in my head like one in Chernivtsi (because I love Moldovans) and I spent the whole day in Athens looking over my shoulder to see if the palicari didn't arrest me. I liked the most in the country, near Volos, with my friend Ion Negru exiled in Greece since 1994. He has a farm where he grows tomatoes like piglets, on layers of black foil, with skilful drip irrigation, fed with minerals by hose, without poles and without hemp ties like here, harvested with a car with claws and scooter wheels. I suspected that those tomatoes had a polyester taste, but no, they were full of must and a sweetness, I ate tomatoes in the morning soaked in salt and bread rolled in oil. And in the evening I drank vodka accompanied by the squeezed juice of his paradise. And I worked for Ion Negru for five days sorting potatoes in boxes and I only ate vegetables, bread and oil. Not because Ion is stingy, but because that's how I felt I could understand his life. And I understood that he remained Romanian, Oltenian in bejenie and with the thought of the homeland and the cob in the Danube Gorge. A! And I also liked the Greeks dancing sirtaki, and I took them to the competition and I give you my word, that I took their face. Now talking about the fried cheese, dear Adi, well this is my German's favorite kind, the fried cheese is a cult for her and I often wake up with the fridge emptied of her steaks. In addition to the way you prepare it, almost identical, she also makes poached cheese, that is, she baskets it like meat and the combination of egg and old cheese accompanied by a little butter sauce, is colossally great. But my best memory of Greek cheese comes from a restaurant called Arca, opened 15 years ago in Resita where the owner, the Greek woman by affinity of a woman, offered a snack from the house: a slice of Fetta cheese, drowned in olive oil olives and sprinkled with a lot of dried riganiez (ie oregano). And next to it, a finger of Chios mastic, actually a cheap cumin brandy, but it went great with cheese. I worked in the belfer's restaurant for two months and from there I learned the rule that what is good is either fattening, or forbidden, or too expensive!
And if spring is still coming and we are still in nature like any novel we can do on May 1, let's go through the groves of our homeland in Transylvania, with small and large grills. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I can't help but think of the poetry of the weekends when, young and old, we gather, women, men, children, all together to put it on a grill. And as in any real group, the men (whom I suspect have gotten into the habit of women walking in packs, then why does Ursu say) start by hey-rash movements to master the fire for the grill, while working a bottle of brandy, vodka or whiskey (these bottles and their contents are chosen according to the tastes and habits of the earth) from one to another proving their solidarity, fraternity, spirit of dedication but especially, the speed of emptying the contents of the bottle which, after such a team operation, is thrown into one of the bushes that the forest is already full of (full of bushes and bottles, of course). Women, as is their nature, also sit in close groups preparing plates, salads, cutting bread and taking care of children, all in a specific feminine din. While the men finish the twists to break on their knees, thus ruining their goodness of yarn trainings, however, demonstrating the strength of the muscles developed in the offices in front of the computers, but especially it shows how much power and concentration you need to break the heavy bag in two. of coal bought from one of the omvs on the road, women feel humble and dominated by such manifestations of force. And as all these successes and achievements deserve to be celebrated correctly, the men, on the same fraternal model, open this time numerous peters of beer that they empty, taking to the competition again, impressing once again the owners of the weaker sex. !?). While the meat is being roasted on the grill, the men finish the beer peters and sit at the tables waiting to be served by the women, as is the custom of the land and as is natural. Of course, the steaks are already burnt juicy and ready to be swallowed, again the success must be celebrated. This time the men open one of the wine bottles, because there is no more true saying like the one that says "wine for beer is a pleasure", and they continue their baichic occupations under the uninterrupted proofs of obedience of women. Of course, there is also evidence of men's admiration for women by themselves praising the way steaks are prepared by repeated bursts and / or in chorus, to the auditory delight of the ladies present, but especially of children who thus learn certain behaviors specific to adulthood. . When all the goodies are long ago thrown in the bellies already prepared for digestion by that consumption of at least 2 L of liquid / day, according to the advice of the family doctor but especially of the advertisements from the pipes, and all the bags in which the meat flakes were packed. or the little ones, they are artistically scattered through the forest, and the pets made into organized piles, the women receive, as a sign of maximum respect, the car keys as a supreme proof of absolute trust from men that they are carried safely to their homes. conjugal. That's how our day of May 1st went.
Ever since I found out about this contest, I have decided to tell you more and more stories from different countries. However, we have reached the last day of the contest and, although the contest is about holiday experiences, I will tell you something else & # 8230
I returned home a few days ago, I was lucky to get to Tokyo. Lately I travel a lot and I like to taste the food specific to the place and to talk as much as possible with the locals, to find out more about their culture, their way of being and looking at things and life in general.
The Tokyo experience was first and foremost an extraordinary cultural shock. And I'm not referring to shock in a negative way, but only to our human limitations of accepting too much new, which becomes overwhelming at some point.
My enthusiasm for tasting traditional food disappointed me and I left very quickly, after a few days of trying to figure out a menu based only on pictures & # 8230 I went to very few places where waiters could speak English (or any other known language) and , even if they managed to tell me some of the basic ingredients, most remained a mystery.
The holiday part of this experience was the weekend when we went to visit Mount Fuji. I was amazed not only by the grandeur of the landscape, but especially by the unparalleled esteem that people felt, calling Mount Fuji-San (meaning Mr. Fuji)!
At the foot of the mountain, next to a magnificent view framed by colorful autumn leaves, we had the pleasure of tasting & # 8222Houtou Hot Pot & # 8221. I would translate, but I can't tell you better: at its base is the soup & # 8222dashi & # 8221, a kind of fish and seafood borscht. The soup is kept hot with one of those lamps I used to use in chemistry class (forgive my ignorance, as an excuse for the fact that until high school I studied in Hungarian) :)
In this juice were put noodles & # 8222houtou & # 8221, a few thin slices of pork, radishes & # 8222daikon & # 8221, carrots, tofu fried in oil, Chinese cabbage leaves, pumpkin pie and miso. On the tray was the indispensable boiled rice, pickles from mushrooms and seaweed, salad and fried fish.
It was the dish that impressed me the most, first of all because I had an English speaking guide, who told me about the ingredients and how to prepare it. I don't know how you are, but I like to know what I eat, to distinguish tastes, to analyze food, to imagine how I would cook it at home and what I would change in it. I bought ingredients from there that I brought home so I could share this experience with my loved ones. The best husband in the world and a wonderful 3-year-old boy are waiting for me at home. Every time we get home, the kitchen becomes our favorite place for activities, stories and play, the three of us cook together and share our experiences.
However, in addition to food, I was impressed by a different lifestyle, a huge respect for people and nature, and therefore for food. Although I saw 3.5 million people in a single subway station during peak hours, people always looked around, wearing medical masks if they had a cold (I think we will not reach this level soon, considering that sick people go to work and send their sick children to kindergarten!). I still missed home, I missed & # 8222roast beef & # 8221, fried cheese, potatoes (God, how I missed it! I don't want to see noodles and rice for at least a while ) and I missed people, those with whom I share a past, a present and, perhaps, a future, but at least a spoken language and a similar menu.
And I could tell you about how to eat lobster with chopsticks & # 8230 :) I am still glad that I had this unique experience, my respect for Japanese culture based so far only on & # 8222theory & # 8221 was intensified by & # 8222 8222practice & # 8221, cultural differences are what make the world worth exploring!
Excuse me, that's not just fried cheese!
I hope I'm not very off-topic, but if the article still talked about fried cheese, can anyone tell me, preferably from Bucharest, if I can find Halloumi cheese somewhere? Thank you very much in advance!
I haven't visited Greece, but I plan to visit Santorini Island next year, about which I have heard many beautiful things! I will definitely enjoy the delicacies I will find in Greece!
I wanted to tell you about my first experience with cooking more seriously..not like at my mother's house! :)
For the last two years I have chosen to work in an Italian restaurant located in a small village near Munich. I was attracted from the very beginning by the little secrets of this wonderful cuisine. .and I came to a small conclusion: pasta can be cooked with what you want and what you like best.
I was pleasantly impressed by the Italian cuisine & # 8221germanizata & # 8221, but much more impressed were my taste buds when they got acquainted with the goodies of traditional cuisine. south): tomatoes dried in oil, eggplant put under oil (melentane sotto olio), buffalo mozzarella .. a wonder and what I liked the most was a bread specific to the area. It was a hard bread, well baked that should put in the oven for about 4-5 times after which it could be left for 3 months and not spoil. The secret was to soak it in water for a few seconds after which it turns into a goodness.
The best combination was: this hard bread, buffalo mozzarella and tomatoes grown in their household.
What I can tell you is that I ate a lot more. Many goodies on the table ... and although I was at work I can say that that evening I felt like on vacation.
You say Canada and you think about what? Maple Leaf? Beavers? Forests? That big land where everyone wants to emigrate? That's what came to my friends' minds when I did a mini personal survey before the trip. I confess that 10 years ago (being just a kid) I did not appreciate the nature, food and beauty of the places. Until this year. The joy of seeing my friends again, and I admit, (without any guilt) and of a proper shopping, did not make me think that I could enjoy my soul and my mouth.
British Columbia is the Canadian province of the far west, the island of Victoria being the eighth largest island in the world. (Google for more, who is interested) people so wonderful. I had the opportunity to go to forests with trees over 70 meters high where you can find yourself but you can also get lost at the same time. I sat for coffee in the morning with a pair of deer gently gnawing on my host's dewy flowers (although the lady was a little tired of planting expensive flowers as deer food) and had lunch with a family of raccoons (mother with 5 nazdravani chicks ) who ate copiously and played on the table full of goodies left unattended (I admit, I did not expect them to run on me, so to abandon to guard it). The marine experience is unique. Infofolita with life jacket, I set off on the "road" with the kayak on the ocean and I had the immense pleasure of being "escorted" in a bay by a family of gray seals whose faces but also playful and shy curiosity soften you heart, makes you want to leave their house and respect their natural habitat.
The meeting with nature delighted me, "anointed my soul" and attracted me more than all the huge shopping malls and outlets (seen on the last day, on the run, mainly for gifts. As proof of my lack of interest and time for shopping, I came up with three items for myself, taken on the last day from the first discount store I entered. .)
But this year's main culinary experience (there were many, but that came to mind as representative of my relationship with Canada) is with oysters. What did I know about them: they are seafood. Point.
In one of the campsites on the shores of the Pacific Ocean, the friends I was with knew from local fishermen how to cook them and thought of introducing us, the seafood lovers on the Pacific coast. Oyster Bay beach (obviously): full of rocks, small crabs running away scared (it seemed to attack me :)), crab shells eaten by seagulls, remnants of seas eroded by the weather. A real challenge to walk, let alone go out to oyster schools! I started harnessed with enthusiasm and I picked about 40 (which I saw, we took, obviously). Big mistake, I was going to find out. Not all of them are good, not all of them are quite mature, so I had to put them back together. In place, it means back in the water to grow, to feed the ecosystem, to strengthen the beach, etc. (everything you don't need, put back, don't damage, break, you just take it so you have a shell, flower, branch, firewood, whatever it is). The initiation started with a crash course in the oysters: they must be quite small, about the size of the palm, to have the striations on the edges intact and mainly, to be mounds both on those valuable striations and at the point of attachment of the shells (at the bottom of the shell, more popular). I picked with much more care, much less, in a longer time. A pleasant activity, if it weren't for the cold ocean water! My friend was an oyster fan, so he suggested we eat raw, from the ocean, as a taste experience. I do not shy away from culinary experiences, so I said: HAI! He untied them with a special oyster knife, then followed the heavy. First of all, the very hard gray / brown outer shell does not indicate the fine and beautiful "ivory" (pure white with colored iridescence) of the interior, but neither the sticky, watery and gray content of the meat. I took courage and tilted the oyster so that the meat slipped into my mouth (they are very clean inside, they do not need to be washed, if you are already disgusted by what I did). In the second two, not only did I get the strong smell of the ocean (salty but also a strong smell of algae) but also the taste. After my papillae managed to isolate the strong brine of the ocean, which I honestly didn't like at all, I felt the gummy and slightly metallic flesh of the oyster. I felt like I had all the ocean water in my mouth. I couldn't eat it after chewing it a bit, so I spit it out (hoping a hungry seagull will make me feel better, because I didn't waste an oyster :)). The land of the ocean in this seafood, made me decide on the spot: I don't eat oysters in my life anymore, it's the most horrible food, how can you eat such meat, what stupidity of seafood, I never try anything like that again, bleax, etc etc etc. I am bitterly mistaken. I was hardly persuaded to try it again, this time cooked, by our friend's wife (who had warned me, which is true, not to try them cruelly because I can't appreciate them properly. "Doesn & # 8217t do them justice ", she said, but do I listen? :)). The same oysters I picked would be enjoyed in a different way, which put them back in the extra food wallpaper.
After the necessary unpacking of the oyster (which honestly lasts and has left marks on the hands of others, because you need the strength to open them, they are incredibly hermetically sealed and strong!), The meat was put in its own juice, refrigerated for 30 minutes and the carapace was given under running water so that there were no residues from the opening, mud on the outside, etc. Time in which the following were prepared: grated cheese about 500 grams, spinach leaves, about a pound and a half, garlic and a little bacon. (I sat next to the "cook" to see for myself.) After washing the spinach, chopping the leaves (not very small) they were put in a wok with very little water, so as not to get caught, a little olive oil (for taste), crushed garlic (through that utensil that I never know what to call it) They were left for about 7-9 minutes, I appreciated, enough to soften the spinach leaves. Half of the grated cheese was placed over the spinach, which it was carefully wrapped in a wok with a wooden spoon, taking care not to break or crush the leaves too much. and the fire was extinguished. We took a large tray and moved on to the puzzle. I matched as many shells / shells (I don't know how to call them better) as oysters to stay straight and beautiful, for the feast. I then took their meat, raw and without its own juice, I placed it in their house, on the oyster shell, over which I put a generous spoonful of spinach with cheese and then I put a topping of the remaining cheese and small bacon cut (not very much, to feel the taste of oysters and not bacon). Ready decorated, put in the oven for 20 minutes. Take it out of the oven and just the way they looked, you loved them more.
Sitting at the table, with a dry red wine next to it, we started the second experience with the same dish. Armed with a fork, I took the meat straight from the shell (like the first time) and I was amazed by the taste of the cooked oyster (not like the first time). The aroma of the sea was present, but much more refined, a little sweet. The ocean odor of oysters was this time vague, very appetizing and complemented by the aroma of bacon. Probably spinach, cheese and bacon gave it that delicious flavor, which honestly, I can best describe just by using the word: marinade, although it may not fit as an adjective.The metallic and salty taste of the initially gummy meat took the place of a meat that melted in my mouth, which at every chew made me want to eat the whole tray. It reminded me of a bit of ripe eggplant (it seems to me) as consistent, but a little sweet and definitely marine at the same time. Surprise, I couldn't eat more than four. They are very very full and contrary to appearances, you can't eat much. The choice of wine was very good, because it was complete and highlighted the slightly sweet taste of the culinary goodness with a persistent taste, a little harsh and slightly bitter, but fruity (I don't know the name of the wine anymore, but I thought it was excellent). No regrets about me trying the oysters again. I didn't give up later and in the following days I also tried breads and fried with lemon next to them, but the taste, smell and appearance that stood out for me was definitely of the ones picked and cooked (I helped to put cheese and bacon, so it is put!: P) by me.
I let myself be carried away by memories and words, and you probably got bored. But honestly, if you have the opportunity, even though it's expensive, it's worth seeing that corner of the world. I'm not saying I won't pay for this vacation all year, but at least my soul has seen, heard, felt, tasted and smelled a small particle of this big world. And in the end, we don't stay with the memories, what if we don't wander?
Good luck Adi, I discovered you recently and I'm trying to quickly recover what I lost. Although I get lost in the pictures, I admit :). I hope you come to Timisoara to enjoy your knowledge and art. All the best!
Correction: Let's enjoy your knowledge and art :) Grammar, blame it :)
My menu this week at the Camino
I like and agree with my new arrangement with Camino, that of providing them with a three-course menu every week (it changes every Wednesday). It's a great challenge, because the food has to fit in a price, to be achievable without crowding the kitchen, to be achievable without other investments. At least it's fun. This week's menu includes cabbage soup with meatballs, pork pie with sautéed vegetables and the destructured cheesecake that I put on the blog the other day. I'm already messing with next week's menu. Really, what would you put in a three-course menu if you were to receive a sheet on a restaurant menu? I'm dying of curiosity!
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1. French onion soup
2. Put Kiev with a salad or a vegetable mash
3. Burnt sugar cream / Panna cotta / Biscuits with ganache cream
hmmmm, I think I would like to find in a restaurant menu something special, considering that it is only 2 degrees outside and it is snowing.
I'd like to start with a pumpkin cream soup, with seeds and a few drops of pumpkin oil, on top & # 8230.
then I put a beef, kept in worcesteshire sauce and freshly ground five-color pepper, and kept on the grill for just a few minutes, topped with beetroot and horseradish & # 8230.
and for dessert I would make a pavlova with seasonal fruits, put in Marsala wine and winter spices (anise, cinnamon, cardamom)
what do you say?
Could I invite some friends to dinner?
2. Fish with fried mushroom garnish and garlic sauce
3. Walnut cake with whipped cream.
1 light vegetable cream soup
2 pasta with seafood
3 walnut ice cream, caramel and liqueur
In this cold, I would go for something hot.
First a cream of potato soup, with celery and chorizo, then a chilli con carne, with an emphasis on chilli and a lot of cheddar and a mouthful of sour cream on top. For dessert I would take some pears cooked in wine, with cinnamon and cloves, sprinkled with a berry sauce.
And I think I ran away, I know a restaurant where I can eat at least two out of three, if I still had the urge to eat. :)
I would make a menu specific to the country man in winter: bean soup with a lot of larch resting in the thick crust of dry bread, sarmalute with mushrooms and beet salad (baked not boiled) with horseradish, apple pie and walnut. And a red wine.
are you doing newer market research? :))))
now it depends & # 8230most I post now, and this is forgotten by most bloggers (not to mention everyone).
and because it is fasting, I would like fasting food (not that it would be healthy)
1. bean soup with borscht and lots of thyme
2. food of baked peppers and eggplant with polenta and mujdei
3. peasant pie (sourdough dough with pumpkin or apple)
1. cabbage soup with a lot of dill
2. low beans (with carrots) and pickles
3. a sea
1. potato soup with borscht and larch
2. peasant potatoes (with onions and paprika) and pickles
3. wheat boiled with honey.
anyway 3 dishes for one meal is a lot.
nobody said you have to eat more than you can :). as for fasting, in a simple search, you will find dozens of recipes on this blog, recipes that I have put for those who choose to fast. As for the restaurants, after ten years of experience working in, for and with restaurants, I can tell you this: fasting menus are not for sale. maybe also because fasting is, like prayer, for home.
I think so, as long as a fasting meal at the restaurant is made from jars or cans who would eat. I'm one, no!
believe me fasting people, I know fasting recipes & # 8230just that sometimes you are a few hundred kilometers from home, and it's fasting, what do you do? do you eat pretzels? fruit? however, a hot soup is good.
out of 11 proposals, 3 are for fasting food & # 8230 to remember!
It depends on the restaurant, but if it were Camino, then I would say something like this:
Soup: Garlic cream
Main course: Beef steak with arugula salad sprinkled with balsamic vinegar, as a garnish
Dessert: Hot chocolate (homemade, not in an envelope) with mint
I would say start with a cream of mushroom soup.
Type 2 a slow roast pork with honey icing and mustard with berries and baked potato garnish with sour cream and green onions.
For dessert, a tart with walnuts and caramel.
Next week, probably on Thursday, I will arrive in Cluj, so I am looking forward to the next menu at Camino.
I'm thinking of something for the summer:
1. Beetroot gazpacho
2. A veal steak with sweet potato puree
3. Yogurt with honey
1. lentil cream soup
2. mashed potatoes with eggplant, or baked peppers
3. pumpkin pie
& # 8211 leek and potato cream soup with thinly sliced shrimp garnish or smoked chicken with parsley
& # 8211 pork steak mash of postarnc and carrot Brussels sprouts in the oven with smoked ham
-tarte tatin with Anglaise sauce
What do you think, is it to the taste of the people of Cluj?
1. Bake pumpkin cream soup
2. Pork tenderloin wrapped in prosciutto with pea puree
1. Potato cream soup with leek. Beef pie wrapped in tender dough. 3 caramel apples (given through a dough, fried, and then throw in the caramel ... sprinkle with sesame).
Oh, so many people prefer creams, I see that it has been in gastronomic fashion for a long time, that I would really eat something else. for example a simple red soup with a little smoked meat and dumplings or whatever you want because only you are the master, then some ribs with a potato and sauerkraut, and the last kind a chocolate brownie.
You're right, everyone wants creams, cream soups & # 8230
here is a menu:
rice with chicken
I saw that everyone put soup or soup as a first course, but since I don't go for them, I would like to see a more & # 8222light & # 8221 menu, except for dessert. ). so:
1. An appetizer composed of spreads of baguette slices a little put in the oven, to become crispy, with light cream cheese flavored with a little dill, and placed on top some thin slices of smoked salmon.
2. Tagliatelle with gamberetti and zuchine, in sour cream sauce with saffron, flavored with a little brandy and white wine.
3. Simple cake, panettone type or local, with HOT vanilla cream, spread a little dark chocolate for contrast! Bestial dessert and easy to prepare in the kitchen!
Let's eat healthier! Have a great appetite!
1. homemade bread with olives
2. sauerkraut salad with carrots and walnuts
3. strong black coffee and well sweetened with brown cane sugar
& # 8230 because fasting & # 8230 after fasting, add to 1. anchovy paste and vodka to 2. fried cabanos, and to 3. brownies.
Good appetite !
A menu I would enjoy:
* beet cream soup
* risotto with yolks
* coffee with red pepper served next to a piece of homemade chocolate and some ripe chestnuts
1. eggplant salad with mayonnaise and a tomato, accompanied by a slice of homemade bread, lightly toasted and steamed
2. a blue cordon with mashed potatoes and red and white cabbage salad with a little vinegar and garlic
3. biscuit salami
1. Pumpkin cream soup with fresh ginger
2. Beef tongue with horseradish sauce and potato garnish & # 8222grenaille & # 8221 with rosemary
3. Dark chocolate mousse
Type 1: concentrated meat soup with homemade noodles (the soup should be chicken, if possible, if not, go with beef).
Type 2: an English roast beef with lots of vegetables, or another kind of baked beef steak with baked potatoes and red cabbage salad.
Type 3: panna cotta with cherry sauce or berries (the sauce should be more sour).
I am not against fasting, nor for those who hold it, I simply posted something that came to my mind at this time. If the menu is too busy, you can try a portion reduction.
now in winter it is quite difficult to invent a single menu as seasonal and balanced at the same time unisex, to please both women and men, as I still do not see many Romanian men ordering salads or chocolate tart at the restaurant & # 8230. So I would make a menu my grandmother type that no one comments on: vegetable cream soup, mashed potatoes with beets and horseradish, baked apple with nuts and cherry compote.
1. smoked potato soup and onion salad
2. salmon medallion with fried mushrooms-an oil with fresh sheep's cheese
3. simple pancakes with quince jam (homemade)
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England, holiday with everything!
I dreamed of this vacation for a long time, especially since I couldn't wait a few good days before I left. I was tired, irritable and I was quickly losing patience & # 8230.with everyone. Heavenly manna was also a well-deserved breath of air.
My middle brother has been living in London for 8 years. There he met his wife, a beautiful and gentle woman from Piatra Neamț with whom he has been married for 5 years. I visited him before he met her and I was alone twice. It was the only city I would have told you to move in without thinking. It was ... because I don't feel it anymore.
London remains a very beautiful city with everything, but it is a city where I did not feel safe at all. I was like that wherever I went and from where 7 years ago I liked the mix of peoples, now it made me feel like anything, anything can happen. I couldn't live with that fear every day. It is not commendable what is happening in our country, moreover if the laws passed by politicians are passed, there will be a general chaos in our country as well, but I still hope that this will not happen.
Returning to my vacation, for me it was the third time I saw this beautiful city and the first time for my husband. I spent the first 3 days visiting the center and some museums. I have never been to the London Eye, and now I am, because I panic about height, I want to go to the aquarium and the Zoo with the children, and I never enjoyed going to the famous Wax Museum (I'm not the type to pose with celebrities , be they wax).
I revisited the Museum of War (not to be missed), the Museum of Science and Nature. We saw the changing of the guard at Buckingham, strolled through their famous squares and admired Westminster Abbey Cathedral.
I was very happy that my brother and sister-in-law took 3 days off to walk outside London. So, we visited Canterbury, Ortford, Windsor, Cambridge and the cities on the southeast coast.
My favorite from what I saw is the city of Canterbury which I found idyllic. In Windsor we could not enter to visit the castle being closed for a royal event attended by the Queen, Prince Charles and his sons. When we left the city, we were lucky enough to have a hat parade for those who came out of the event. No, I haven't seen the Queen. So close and yet so far & # 8230 Maybe next time.
We also went to see the Cambridge Faculty campus, which I had heard was very beautiful. And it is, so much so that I had an interesting & # 8216 reception & # 8217 of a student (wearing the uniform with the emblem of the faculty) urinating on the street corner in front of everyone. You can imagine our faces. When we left, we met a group of very happy students who were planning the weekend party. It wasn't more than 19 degrees outside and the wind was blowing hard. The girls were in tiny skirts (was that how I wore them in high school?) And the boys struggled to keep their feet up. Just like any other university campus & # 8230
What can you want on a vacation? A healthy cold! It was the first time I had a good cold on a vacation, so good that on one of the days we walked, I was so addicted to medication that I was dizzy all day. Good thing it only lasted one day.
In short, it was a holiday with everything: sleep, family, walking, laziness and good food (anywhere but not in English, except their sunday roast, which was delicious).
Just for fun and because I thought of you, I invite you to look at the pictures in the article and vote for the picture you think I had a cold (there is only one and for each picture I put the name of the city visited that day).
Write in the comments to the post on the facebook page of the blog NAME OF THE PICTURE and give TAG (in the same comment) to a friend you usually have fun with.
The prize consists of a KINDERGARTEN ALBUM (album details can be found HERE) and a box of Cadbury chocolate bars (brought especially for you from London).
The contest ends on Sunday, July 1, and I will announce the winner on Monday, July 2 when I announce the correct answer.
If no one guesses, I'll draw lots. Let's see who & # 8216 sees me & # 8217 sick & # x1f60bâ & # x20AC ;?