Delish Recipes

Kakaós Csiga, Chocolate pastry (Hungarian)

2012-02-12T13:30:00.000-08:00

Csiga is the hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its name. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :)

Ingredients:-
20g fresh yeast
500g flour
50g soft butter
300 ml lukewarm milk
1 egg yolk
4 tsp sugar plus a pinch
1 pinch of salt

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar

Steps:
1. In small bowl, dissolve yeast in slightly warm milk with 1 teaspoon of the sugar. Let stand 5-8 minutes.

2. Combine the flour, sugar and salt.

3. Mix yeast mixture, oil and egg yolks together lightly.

4. Knead it until smooth.

5. Cover with a cloth and let the dough rise. This takes about 40minutes.

6. When it has risen to double its original size, put it on a tabletop and roll it out.

7. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

8. Roll the dough with the filling inside so that you get a long roll.

9. Cut in to slices. And put the slices on to a well-greased baking tin, leave it to rise again for about 15 minutes.

10. Bake the snails in preheated 200 degree C oven for about 15-20 minutes until snails get a nice golden brown colour.

Here's a site that is ALL about the different forms of the csiga that is so loved by the Hungarians, it is called 'We love Kakaos Csiga' :)

Yusheng - Teochew | Singaporean CNY Fish Salad

2012-01-24T22:38:00.000-08:00

Originally uploaded by zannnielim

Yusheng, 鱼生 yúshēng or lo hei 捞起 is a Teochew-style raw fish salad. It consists of strips of raw fish (eg salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

The contemporary version is created and popularised in Singapore in the 1960s amongst the ethnic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore.

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Pineapple Tarts

2012-01-23T13:48:00.001-08:00

Originally uploaded by zannnielim

This is my version of the pineapple tarts for Chinese New Year. I have cravings for pineapple tarts for long and I asked my friend Sharon Tay for the tart pastry recipe. Some patience is definitely the essence for the success of the tart pastry. I like it very much.and here are the ingredients:
1 small pineapple, cut it into smaller pieces and minced it in a mixer. Heat it up until all the juices are evaporated, keep stirring and add about 3 tablespoons of sugar. Continue heating until texture of pineapple becomes like a jam and deeper amber in colour.

150g butter, 220g flour, 30g cornflour, 1egg yolk, 2. Tbsp milk powder (I did not have this so it was opted out), 2 tbsp icing sugar.

Mix flour, corn flour & icing sugar. Cut butter into cubes & mix into flour mixture. Use rubbing - in method. When mixture looks like breadcrumbs, add in yolk to combine as a dough.

I chilled it in the refrigerator, then mold it into this piggy shape. Pineapple mixture is in the round mold, then add 'nose' and using a toothpick to add the nostrils and eyes. Extra pastry to form the ears.

Baked at about 180 degrees Celsius for about ten minutes and viola!

Thank you Sharon for sharing the pastry skin recipe :) miss the pineapple tarts you made still...

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Dragon Whiskers or Dragon's Beard (Chinese Cotton Candy) 龙须糖

2012-01-11T03:34:00.001-08:00

Originally uploaded by 榛榛树
This is not just the Chinese version of cotton candy, it is also an handmade piece of traditional art of spun sugar in the Ancient China. You can find it in Canada, Singapore, Taiwan, Korean, Japan and Hong Kong too. I particularly miss this childhood delicacy as it melts in your mouth :)

Here's a youtube video of how it is made, you can watch from 2:05 onwards:
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Shrimp Salad, Bakers Dozen

2012-01-07T13:25:00.001-08:00

Originally uploaded by Dave Tally

Recently I like salad. So I am hunting for salad recipes and this Shrimp Salad just looked so yummy that I would like to recommend it.

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Pineapple Tarts | Asian

2012-01-07T13:24:00.000-08:00

Originally uploaded by Casual Chin

Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.

The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.

During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.

They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.

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Japanese Rolled Omelette Dashimaki Tamago 玉子焼

2012-01-06T12:05:00.001-08:00

Originally uploaded by riyuu_piyu

Japanese Rolled Omelette Dashimaki Tamago 玉子焼 is a classic dish made by a special rolling technique to form several layers of cooked egg. The main equipment is the 'makiyakinabe' which is a rectangular pan. The key ingredient is eggs, sugar and rice vinegar. If you order Nigiri sushi or sushi rolls, you will see it and you can find it served as a breakfast too. This is also a children's favourite.

5 eggs
2 teaspoons sugar
½ cup dashi
¼ teaspoon salt
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish (optional)

Here's a video to show you the special cooking technique of rolling the eggs mixture in the pan:

Mini Crescent Chicken Pot Pies (Australian)

2012-01-02T09:49:00.000-08:00

Originally uploaded by Pillsbury.com

Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.

INGREDIENTS

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves

DIRECTIONS

1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.

2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.

3. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

Here's a video receipe by Nigella Lawson makes Chicken Pot pie with Organic Dorset Pastry, Puff Pastry. Enjoy!

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Sea Bass

2011-12-29T14:55:00.000-08:00

Originally uploaded by bakonawa

Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.

This video recipe shows how to bake Sea Bass in a Salt Crust

Mince Beef with Mushrooms

2011-12-27T07:43:00.001-08:00

Originally uploaded by Clemens S. Orth
Mince Beef with Mushrooms, Recipe by Clemens S. Orth/flickr

1) Peel the schalotte and cut in small dices. Peel the mushrooms and cut in stripes.

2) Melt the butter in a frying pan. Put the Schalotte in and fry until soft. Add the mince beef and fry until brown. Add the mushrooms and fry until the start softening. Then add the Pepper, Thyme and Vegtable stock.

3) Add the white wine and simmer until white wine is nearly completly gone. Make sure this is done on a low heat as otherwise you might burn the beef and mushrooms. Chop the Parsley.

4) Add the Creme Fraiche and Parsley to the pan and if necessary some salt.

If it needs to be a quick meal cook with pasta. If you have some time cook potatoes before you start preparing this dish. Slice them and fry them (during you prepare the sauce) in a second frying pan until golden brown.

Dios Beigli - Hungarian Walnut Rolls

2011-12-19T06:40:00.000-08:00

Originally uploaded by Imre Grafikus
I love these Hungarian Walnut Rolls and this time of the year it is a 'must-eat' :) Many people like the poppy seeds (Mákos Beigli). Here's a video of how it is made :)

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Fusilli Pasta Salad in light dressing (Pregnancy)

2011-12-13T12:31:00.001-08:00

Originally uploaded by Dave Tally

Salads like this are healthy and packed full with lots of natural goodness. Even more so with whole wheat fusilli which tastes more delicious than expectations...Love the salad made with it today: Red capsicum (paprika) sliced, zuchinni diced and lightly fried in olive oil, champignon mushroom sliced, carrots thinly sliced, iceberg lettuce leaves torn. Wallop just one tablespoon of Caesar dressing, sprinkle some salt and pepper to taste. Tossed all together gently and served. Sprinkle a pinch of parsley to add that magical touch :) Enjoy!

Pregnancy Constipation Remedy: Packful of fibre and if you top it off with one hard-boiled egg, cheddar cheese or grated parmesan cheese, this makes a high protein lunch or dinner for the pregnant ladies. Make sure you drink lots of water and have some light walking or exercise to complete it off.

Grilled Chicken Caesar Salad

2011-12-11T05:05:00.000-08:00

Grilled Chicken Caesar Salad Video recipe: by Chef Keith Snow.

He created in this video a delicious looking salad with homemade caesar dressing as well as grilled chicken.

Main Ingredients of a freshly made

Caesar Salad:

Romaine Lettuce (or cos lettuce)

freshly prepared Croutons

freshly grated Parmesan Cheese

freshly squeezed Lemon Juice (or lime juice)

Olive oil

raw or coddled Egg yolk

fresh crushed garlic

fresh ground black pepper

wine vinegar

Worcestershire sauce

Coddled eggs are gently or lightly cooked eggs.

Here's a video showing you how you can use this technique:

Crispy Pork Knuckles for Christmas

2011-12-06T07:48:00.001-08:00

Originally uploaded by Pengelly Belly

How about some Crispy Pork Knuckles in beer for this Christmas? Add potatoes and apple wedges, this is a very easy to cook dish and fantastic addition this christmas. Watch the recipe video and you will agree with what I mean...

Bakfickan, The Hip Pocket, Swedish Meatballs with Potato Puree and Lingonberries sauce (Stockholm, Sweden)

2011-11-26T04:07:00.001-08:00

I made this today for our Saturday lunch. It is my first attempt after I tried the very delicious Swedish Meatballs in Stockholm. The restaurant's service was not the best as the waitresses were 'making faces'. But definitely the food was really good. My chef friend said most likely it is an 'institutional' type of restaurant as they do not care if you like their service knowing that you will come back for its good food anyway. Bakfickan at Jakobs Torg 12, The Royal Opera House. Sometimes it is called 'The Hip Pocket'. Eating at the counter was kind of an experience in this small intimate counter restaurant. The prices are on the high side but the food quality indeed impressed us!

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Glazed Roast Turkey with Cranberry Stuffing Recipe

2011-11-23T13:19:00.000-08:00

Originally uploaded by Betty Crocker Recipes
In England, the evolution of the main course into turkey did not take place for years, or even centuries. At first, in Medieval England, the main course was either a peacock or a boar, the boar usually the mainstay.

During the late 17th century it then became common to serve Goose. And despite the arrival of turkey into Great Britain by the French Jesuits in the mid 18th century, Goose remained the predominate roast until the early 20th century when battery farming made Turkey financially viable for most people (it was quite common for Goose "Clubs" to be set allowing working class families to save up over the year towards a Goose before this).

The dessert of a British Christmas Dinner may often be Christmas Pudding. Trifle, Mince pies, Christmas Cake or a Yule Log are also popular. Enjoy the follow video recipe of the Christmas Turkey with Cranberry sauce by Nigella Lawson.

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Mulled Wine for Christmas & Christmas Food Ideas Part 1

2011-11-19T05:51:00.000-08:00

Mulled Wine is a traditional drink drank during winter and the most popular variations around the world is red wine combined with spices such as cinnamon sticks, vanilla pods, cloves, citrus and sugar. And I really like that it is served warm. The best drink you can have in the outdoors at a Christmas Fair.

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Ginger Marmalade Glazed Ham

2011-11-17T11:25:00.000-08:00

A not to be missed dish is the Christmas Ham. It is much of a tradition in many households. The meat 'score' in these diamond pattern makes it looked especially appetizing! Check out the video below of a Ginger Glazed Ham by Nigella Lawson.

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Korean Spinach Side Dish, Sigeumchi Namul | Vegetarian

2011-11-15T06:36:00.000-08:00

Originally uploaded by fadingflowers
This spinach dish called “Sigeumchi namool” is one of side dishes that Koreans eat with rice. It’ll be good recipe for vegetarians.

Ingredients:

* 1 bunch of spinach
* 2 cloves of garlic
* 1 green onion
* 1.5 tbs of soy sauce
* sesame oil and sesame seeds

1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.
*tip: using scissors is an easy way to cut this up
2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
3. Cut the spinach a few times and set it aside.
4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon.
5. Place the spinach into the sauce and mix by hand.
6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.

Adapted by: Maangchi

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Lángos (Hungarian)

2011-11-15T06:35:00.000-08:00

Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.

Ingredients to makes 4 Lángos

1 large potato, boiled, peeled, mashed and kept warm
2 teaspoons fresh yeast
1 teaspoon sugar
2 cups all-purpose flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic, cut in half

Preparation:

Place the ingredients in the order given, except the garlic, in a mixing bowl. Combine the ingredients until well moistened.
Knead for 5 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
In a large skillet, heat canola oil to 350 degrees. Flatten and stretch dough to about an 8" diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
Serve hot rubbed with garlic clove and sprinkled with salt. Hungarian popular variations for toppings include sour cream, shredded cheese and garlic.

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Creamy Double Layer Pumpkin Pie | Halloween Special

2011-10-30T02:49:00.000-07:00

Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and also featured at Halloween.

The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.

Ingredients:

Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar
Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

Directions:

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

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Layered Potato Casserole (Hungarian Rakott Krumpli)

2011-10-07T10:59:00.000-07:00

This is the Layered Potato Casserole (Hungarian Rakott Krumpli) recipe which I've learn to make it from my Hungarian mother-in-law. Some families have a different version, but after you've made it the first time, you will know how you want to modify it to make it your own personal taste. It is a very delicious and hearty comfort food, a little heavy but it can last you for the entire day. This dish is essentially requiring the sour cream. In Hungary, it is called tejföl in English Smetana. As it is a dairy product that is produced by souring heavy cream, Smetana is easily found in Central and Eastern Europe. (It is not the same type of sour cream in Singapore)

Ingredient estimated for 4 servings:

1 kg medium sized Potatoes

4 medium sized Onions

6 Eggs

300 grams Smoked Sausage with Paprika

500 ml Sour Cream

100 ml Yoghurt (Natural or Original)

3 tablespoonfuls of breadcrumbs

300 grams Smoked bacon strips

Salt

Preparation:

1. Wash the potatoes and boil them in a pot of water until soft.

2. Rinse the water away and peel off thepotatoes skins.

3. Slice it and set it aside forlayering when all the ingredients are ready. Pre-heat the oven to 200ºC.

4. Add salt to another pot of waterand boil the eggs. Salt is to allow it to be easier to peel off the shells. Hardboiledeggs takes about 11 minutes.

5. Remove the shells of the eggs andput them into the egg slicer.

6. Slice the smoked sausages, onions.

7. Mix the sour cream and yoghurt.

8. Greased the baking dish orcasserole including the sides.

9. Spread breadcrumbs all around theinside of the dish.

10. Lay the bacon strips.

11. Second layer the smoked sausages.

12. Third layer the onions.

13. Fourth layer the potato slices.

14. Lightly salt it and pour half thesour cream mixture.

15. Fifth layer the sliced hardboiled eggs.

16. Repeat these steps until all theingredients are finished. The top most layer will be the potatoes and then finishit off with the other half of the sour cream mixture.

17. Place the entire casserole intothe preheated oven.

18. Let it bake for 40 minutes.

19. When it is ready, served it andmake sure you top it again with a dollop of sour cream... enjoy!

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Pizza Pomodoro, Rucola (Italian)

2011-10-07T10:05:00.000-07:00

Originally uploaded by zannnielim
This is the Pizza I made today for my husband. He rated it well, very well actually. So this is my very own recipe, hope you enjoy it too:

First make the pasta base :)

Ingredients: Flour, Yeast, Water, Olive Oil, Honey, Salt.

Add 5g of yeast to one teaspoon of honey, add 3 tablespoon of warm water, mix it and let it react for 10mins.

When mixture becomes fluffy, you can add 500g of flour, pinch of salt and mix them well.

When it become crumbly add water and knead it for 20mins, until it becomes the dough.

Let it rest for 30mins and punch down the puff up pasta and divide it into two parts.

Roll it down to two doughs (one for each pasta base).

Add oil and let it rest for another hour.

Flatten it with your palm or roll it to the thickness you like, adding some flour every now and then so it won't stick to your hands.

For the pasta sauce :)

Ingredients: Onions, Tomatoes puree, oregano, salt.

With two large onions, diced them and fry in olive oil til translucent.

Add one can of Pomodoro sauce (Italian tomatoes are longish types, very juicy and delicious) :)

Add half a cup of water and simmer til the fragrant of the pizza sauce fills your entire kitchen :)

Add fresh oregano and salt. Let it cool down before adding to the pizza base.

Add toppings: in this pizza photo above, Hungarian Kolbasz (Smoked sausage), Trappista cheese, cherry tomatoes and some minced garlic are added. You can top it with whatever you prefer.

There were some ham slices in this one too ;)

Bake it for 8 mins at 200 deg Celsius, when ready top it with Rucola. And enjoy!

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Dian Xin - Dim Sum (Chinese)

2011-10-06T12:50:00.000-07:00

Originally uploaded by Bell_

In Chinese, it is called Dian Xin, when pronounced in Cantonese, it is called Dim Sum. It consists of small portions of dish served in steamer baster or sometimes small plate.

"Drink tea" or 'yum cha' 飲茶 is one of the favourite activities of the Hong Kongers. These days, many people who are non-chinese likes it too.

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Hungarian sausages, Kolbász (Hungary)

2011-09-28T15:01:00.001-07:00

This is a traditional Hungarian food and the locals cannot resist it. The best form is the smoked sausages and it is great even if you just 'slap' some mustard on them and eat it with some home-made bread. Some locals eat it with a pickled mixed vegetables called Csalamádé.
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Irsai Olivér from Hilltop winehouse

2011-09-24T14:23:00.000-07:00

(photo: Gaben)

A rich, flowery white wine from Hungary with strong minerality, I like when a wine is refreshing, not too heavy.
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Karaage Chicken, Fried Chicken (Japanese)

2011-09-15T15:30:00.000-07:00

Ingredients for serving 4
: 600g Boneless Chicken leg
: 15g chopped garlic
: 15g chopped or grated ginger
: 1.5 tbsp Soy sauce
: 1 or 2 tbsp Sake or White wine
: 1 tbsp Sugar
: 1/2 cup Flour
: 3 tbsp Corn starch or Potato starch

Ingredients for Karaage sauce
: 70ml Soy sauce
: 2 tbsp Sugar
: 1 tbsp (Rice) Vinegar
: 1 tbsp Sake
: A little bit of sesame oil

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Buttermilk Fried Chicken

2011-09-15T15:29:00.000-07:00

Originally uploaded by PlantainsandKimchi.com

A buttermilk marinade will result in tender, juicy chicken.

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Poffertjes (Dutch)

2011-09-05T12:47:00.000-07:00

Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.

They can also be served with other sweet garnishes, such as stroop (syrup), slagroom (whipped cream) or aardbeien (strawberries), for added flavor.

Poffertjes is also familiar in Indonesian cuisine through its historical ties as the former Dutch colony. Poffertjes is thought to be related to and to have influenced Indonesian kue cubit.
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Dödölle (Hungarian)

2011-08-19T15:26:00.001-07:00

Originally uploaded by zannnielim

Do not underestimate the look of this food. It is a traditional food and it is 'Very Hungarian'! I love it. Although it is quite heavy, I love the taste. Imagine onions and sour cream combination on potatoes...mmm...you can't go wrong on this.

Ingredients:
potatoes
flour
onions
sour cream
salt
oil

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Virsli (Sausages)

2011-08-14T08:01:00.001-07:00

Originally uploaded by zannnielim
The Hungarians called these Frankfurters 'Virsli'. Besides boiling it in water, there are other ways to cook it. In this photo, it was fried in oil. That's all. Horse radish is the dipping sauce to go with virsli, but some people prefer the mustard. For me, either Ketchup or mayonnaise is accompaniment.

Those virsli which are most commonly made from beef and pork are the Bécsi virsli where Bécsi means 'Viennese'. The first Bécsi virsli was made in 1805. In the Hungarian dish Lencsefőzelék, which is a lentils stew dish, traditionally eaten on New Year's eve, some families added virsli too.

There is also a belief that lentils resembles the 'coins' and it bears the symbolism of 'richness, wealth and money'. So that's why it is eaten on the New Years' Eve in Hungary.

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Rablóhús or Shashlik | Chicken Tikka Saslik

2011-08-12T04:50:00.000-07:00

Originally uploaded by Alterem

So this is Shashlik. For Hungarians, it is called 'Rablóhús'. Shashlik is a form of Shish kebab popular throughout the former Soviet Union and Mongolia. These skewers of meat are either all meat, all fat, or alternating pieces of meat and fat. Meat for Shashlik (as opposed to other forms of Shish kebab) are usually marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of herbs and spices. Congratulations to Tomi and Imre who answered correctly to this quiz with their answers on Facebook.

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Székely Marhapörkölt - Beef Stew (Transylvanian)

2011-08-03T06:30:00.000-07:00

In Transylvania, we stayed for a few days in Băile Tuşnad (Tusnádfürdő) which is a town in Harghita County, Romania. There are many Hungarians living in the Székely Land, an ethno-cultural region in eastern Transylvania. The owner of the accommodation recommended us to an authentic Székely restaurant which serves the best beef stew I've ever tasted. Székely Marhapörkölt includes pork knuckle simply tastes delicious. It is the aromatic addition and the tenderness of the beef just makes it so delectable! Besides, the sour cream that topped the dish was so creamy and just makes it tasted so good.

Following is a video recipe for the Székely Marhapörkölt as well as the galuska or nokedli as we called it here in Hungary.

Z&Z's Road Trip to Transylvania

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Eating Herring the Dutch Way - The Netherlands

2011-08-02T06:14:00.001-07:00

Originally uploaded by Russ & Daughters

In the Netherlands, our Dutch friends recommended their national snack, the herrings. The gibbing process of the herring preparation since the Middle Ages was rather special. The Dutch catches the herrings from end May til early July in the North Sea. The timing is just right before the breeding season commences as herrings are 15% richer in oils at this time. Moreover, they have not develop the roe and milt yet.

As the pancreas are not removed, the enzymes that it secretes continues to season the meat very slowly. That is why the secret to its tenderness.

The milder in taste and lower in salt Dutch brine with the minimum -45°C freezing before salting makes it such a delish delicacy.

If you are planning to make it at home, here we share the Soused Herring recipe from our Dutch friend:-

Ingredients

serves 2

2 large or 3-4 small herrings, cleaned and boned
salt and pepper
3 peppercorns
small onion, chopped into dices
1 bay leaf
few parsley stalks
1/3 cup malt vinegar
1/3 cup water

Directions:

1. Trim off the heads, tails and fins, remove the bones and sprinkle the fish with salt and pepper.
2. Pack them into a shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and water to almost cover the fish.
3. Cover with foil and bake in the oven at 180°C (350°F) for about 1 hour, or until tender.
4. Leave the herrings to cool and serve as an appetiser or with salad. Enjoy!

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Kent International Airport

Vietnamese Noodles

2011-07-28T06:15:00.001-07:00

Originally uploaded by TeaIight

From a shop in the market beside Pacific Mall.

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Kent International Airport

Croatian Salad, Shopska

2011-07-23T08:59:00.001-07:00

Originally uploaded by zannnielim

Time ago I made a salad and I called it the 'T.O.C' Salad. It was just because it was made from tomatoes, onions and cucumber. Originally, it is a Bulgarian salad and has to be with Feta Cheese. Today, this salad is also made with the same ingredients and it is the Croatian Shopska salad. I guess the shape of the goat cheese grated in this manner by the Croatians differs it from the Bulgarian (usually in cubes or crumbled). We had this Croatian Shopska in Zagreb before our trip to Plitvice Lakes.

ćevapi/ćevapčići (Croatian and Serbian)

2011-07-18T10:03:00.001-07:00

Originally uploaded by zannnielim

Ćevapi or ćevapčići/ćевапчићи is a Balkan dish of grilled minced meat, a legacy of the Ottoman Empire found in the countries of South Eastern Europe. We were in Plitvice and of course we must eat something Croatian :)

The Croatian made them from pork and beef. They are considered a national dish in Bosnia and Herzegovina and in Serbia too. They are also common in Montenegro, Slovenia, as well as in Macedonia, Bulgaria, Romania, Czech Republic, Slovakia and the border between Italy and Slovenia (provinces of Trieste, Udine and Gorizia). They may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream, kajmak, ajvar, and even cottage cheese.

Read our Croatia related posts:

Summer roadtrip preparation: Budapest-Zagreb

Plitvice Lake, Croatia

Plitvice Lake National Park

Menza's Duck Breast (Hungarian)

2011-07-17T09:51:00.000-07:00

Originally uploaded by zannnielim
Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.

T.O.C SALAD

2011-07-15T13:13:00.000-07:00

Originally uploaded by zannnielim
Although it tastes very much like the bulgarian or croatian 'Shopska' Salad, but due to the fact that it is without goat cheese on it, my husband Zsolt forbade me to say it is a 'Shopska' :)

So as simple as it gets, I named it 'T.O.C' cos you know why? Its ingredients are just the tomatoes, onions and cucumber :) Taking the initials of these three main ingredients, hence its name. Hope you'll like it.

(On top of it, I've added blanched cauliflower, capsicum and sprigs of fresh Oregano which I've harvested this morning)

So my T.O.C Salad Recipe as follows:-

Ingredients (serves 2)
For the salad:
2 medium size tomatoes (cut into wedges)
8 Cherry tomatoes (cut into halves)
1 large Red Onion
One medium Cucumber (cut to bite-sized)
1/2 red california pepper (capsicum, diced it)
100g of Blanched Cauliflower (Blanching*)
A bunch of parsley, chopped (I've substituted with Oregano)
3 tbsp red wine vinegar
1 tsp Coriander powder
2 tbsp olive oil
Salt and freshly ground black pepper

Steps:-

Cut all the ingredients in to slices, wedges, halves or diced.
Season with salt and pepper, add the coriander powder, red wine vinegar and olive oil.
Toss to mix well.
Sprinkle with a thick layer of cheese, and enjoy! :D

*Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Hot and Sour Soup (Beijing/Sichuan)

2011-07-10T04:45:00.000-07:00

Originally uploaded by photosbyjas

Hot and sour soup is a Chinese soup and popular regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day wood ear fungus, bamboo shoots, and tofu, in a broth. It is typically made hot (spicy) by white pepper, and sour by vinegar.

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Buddha Jumps over the Wall 佛跳墙 | Cantonese

2011-07-08T08:21:00.001-07:00

Originally uploaded by ALAN Life

The first pot of delicious and nutritious homemade Chinesesoup was made when I was 17. I loved double boiled Chinese soups such assharks' fin soup, they're so delicious.

To increase the repertoire of Chinese soups in theDeelishRecipes' collections, I've chosen the Buddha Jumps over the Wall. Funnyname? Well, this 佛跳墙 fo tiao qiang is a Cantonese and Fujian cuisine has been regarded as a Chinesedelicacy due to its rich taste. It uses various high-quality ingredients andthe way to cook it is very special too.

This is a soup that is high in calcium and protein. Somepeople specially order it at restaurants to celebrate Mother's day orbirthdays. As a Chinese, we have homemade Chinese soups at our dinner table allthe time. There are many health benefits of drinking Chinese soups, some evenlose weight just having cabbage soup. My grandmother has a way to make ittastes really sweet and heartwarming. She added my favourite sea-cucumber allthe time. We have it even for the Chinese New Year as part of the reuniondinner.

I love to explore the different cooking techniques and typesof Chinese soup pots. No Chinese will not know about these famous soups, namelywonton soup, Chinese congee, hot and sour soups and egg drop soups.

The common Chinese soup ingredients are lotus root, chicken,Chinese herbs, and tofu. As for Buddha Jumps Over the Wall, the soup or stewconsists of many ingredients of non-vegetarian origin and requires one to twofull days to prepare. Its ingredients includes quail eggs, bamboo shoots,scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon,ginseng, mushrooms, and taro.

Palacsinta (Hungarian) Pancakes

2011-07-05T03:34:00.000-07:00

Originally uploaded by zannnielim
One of my favourite Hungarian snacks is the Palacsinta. Actually, it is the same as pancakes. Its ingredients are egg, flour, milk & water. It is absolutely easy to make! I just love it with Nutella :) Sometimes I go for the Hungarian cottage cheese filling too :) It smells great especially with some fresh lemon juice on the cheese. The key difference of these Palacsinta to the american pancakes is that, you got to make it very very thin :)

Ingredients
1 egg
1 cup all-purpose flour
1/2 cup milk
Pinch salt
1 cup carbonated mineral water
Oil for cooking pancakes

Directions
Mix eggs, flour, milk and salt to make a smooth pancake batter. Let the batter rest for 1 hour.

Stir in the carbonated water at the last moment, just before cooking the pancakes.

Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon oil. Swirl to cover the bottom of the pan.

Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter THINLY covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add a little oil before cooking each pancake.

Serve by spreading your favourite fruit jam, cocoa mix, Nutella, cottage cheese with drips of lemon juice or any of your favorite filling and roll up the pancake, serve with fresh berries.

Enjoy!

Hainanese Chicken Rice 海南鸡饭 (Singaporean)

2011-07-04T03:33:00.000-07:00

Originally uploaded by cabayarea

Hainanese chicken rice is often considered as the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. It is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served at stalls and food courts. There are Hainanese chicken rice stalls that have established franchise or branch outlets, The price range is around S$2-4 (the latter if the dish includes a drumstick).

Savanyúság: csemege uborka | Hungarian Pickled Cucumber

2011-06-29T06:44:00.001-07:00

Originally uploaded by zannnielim

The summer meat dishes for Hungarian are not to be missed without the Hungarian Summer Pickles such as the cucumber.

It takes about 10 minutes to prepare this pickle.

The ingredients include 3- to 5-inch pickling cucumbers

1 tablespoon pickling salt or kosher salt
2 tablespoons white vinegar
1 fresh head and 1 frond of dill
About 2 cups water

Simply wash the cucumbers, and remove the blossom ends. Using a knife, slit the cucumbers through lengthwise just short of the end, so they are still attached.

Place pickling salt or kosher salt, vinegar, and dill into a narrow-mouth quart jar. Pack cucumbers tightly into jar so they are not floating, leaving 1 inch space. Pour in water to cover and cap the jar with a nonreactive lid.

Place the jar outside in the sun or in a sunny window. Bring the jar in at night. Within 3 days, you should see tiny bubbles, indicating the cucumbers are fermenting. When the tiny bubbles have stopped rising (around 5 days), place in refrigerator. They will keep about 2 weeks, refrigerated. Enjoy!

Cake Appetizers | Gâteaux apéritifs

2011-06-27T04:28:00.000-07:00

Originally uploaded by Guzzle & Nosh

Cake appetizers are not just exquisite starters, they are worthy of your most important dinner or celebration. It usually includes caviar, canapes, chicken liver pate, mini potato pancakes with gravlax, cheese straws or even smoked salmon cake.

Deep Fried Breadcrumb Chicken Breast (Hungarian)

2011-06-25T08:06:00.000-07:00

1. Sprinkle salt and pinch of pepper to the chicken breast meat
2. Leave it on to season it for 10 minutes.
*2.1. Sometimes, flour is added at this point too.

3. Dip in to one beaten egg.
4. Coat with breadcrumbs.
5. Deep fry in sunflower oil at 180°C/350°F.
6. Serve chicken with fried parsley and whipped potatoes.
7. Serve with tartar sauce.
8. Optional garnishes: cherry tomatoes and lettuce
9. Enjoy! :D

Kürtös kalács | Hungarian, Transylvanian Chimney Cake

2011-06-20T12:27:00.000-07:00

Originally uploaded by zannnielim

Kürtös kalács or also known as cozonac secuiesc ("Székely cake") in Romanian, is a pastry popular in Romania and Hungary, originally from Transylvania. It is baked on a tapered cylindrical spit over an open fire. It is made by a thin yeast pastry ribbon wound around a wooden cylinder, heavily sprinkled with sugar, thus becoming a helix-shaped cylindrical pastry or a pastry roll that sometimes tapers very slightly towards the end. The pastry is baked on a hand-turned, tapered, wooden spit, rolled slowly on the wooden cylinder above an open fire.

The dough is yeast-raised, flavored with sweet spices, the most common being cinnamon, topped with walnuts or almonds, and sugar. The sugar is caramelized on the kürtöskalács surface, creating a sweet, crispy crust. You can find it easily in any christmas fairs or christmas markets.

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Ferries to France

Tzatziki Greek Salad

2011-06-11T09:30:00.001-07:00

Originally uploaded by zannnielim
Take 200ml Greek yoghurt and mix in crushed garlic, pinch caster sugar, pinch paprika, salt and pepper and finely chopped fresh mint. Pour over finely chopped or grated cucumber.

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Bak chor mee - BCM (Singaporean/Asian)

2011-06-10T05:51:00.001-07:00

Originally uploaded by zannnielim
Bak chor mee in short is BCM, so if you say BCM to some local Singaporean, they know what you mean. 'Bak chor' is minced meat and the marinate use in this recipe is simply some soya sauce, ground garlic powder and some flour. This version of mee pok is served with minced meat, sliced mushrooms and shredded lettuce. Will need meat balls, beansprouts, bits of deep-fried lard to get closer to the traditional taste. The bits of deep-fried lard is the most magical ingredient. Will also place a few small pieces of fried crispy sole fish as garnishing if you can manage to get them in Europe.

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Profiteroles by Gordon Ramsay

2011-06-09T11:51:00.000-07:00

Originally uploaded by fruitcakey

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Armenian Food: Dolma Recipe

2011-06-06T03:38:00.000-07:00

Armenian Food: Dolma Recipe

Armenia is an ancient nation and has long-standing cuisine. To some extent there is present a synthesis of regional cuisines in Armenian dishes. It uses great variety of greens and spices: basil, tarragon, dill, mint, parsley, cumin, paprika, coriander, cinnamon, sumac, garlic, etc.; vegetables, fruits, crops (particularly cracked wheat, lentil), and of course fish and meat: beef, lamb, pork, and chicken. In the article you will find more information about national Armenian food, picnic food ideas, and the dolma recipe.

Among the key cooking techniques of Armenian food preparation with meat is mincing, frothing, stuffing, and other. Eggplants, bell pepper, tomato, onion, and grape leaves are widely in use. Also traditional are pickled vegetables. In spring there is a great variety of fresh plants and sprouts available on the market in Armenia. This wholesome spring products are used in snacks, pastry, salads, and soups. Armenian national bread is lavash which is a sort of flat breads. Armenian food is flavorous, not spicy and prepared with fresh products of good quality.

As concerns picnics the nation has its long-standing tradition of enjoying meals al fresco. Shashlik, kebab, grilled veggies: tomato, pepper, and eggplants, together with fresh greens and onion, and lavash – is a typical Armenian picnic food. There are several special sauces for vegetable, meat, or fish meals; delicious desserts and dried fruits (also stuffed with nuts). As a healthy and refreshing drink here you will find tan – sour yogurt with added salt and diluted with cold water. But do not try to prepare the drink yourself as yoghurt in mountainous Armenia greatly differs from typical yogurt found elsewhere. As for the alcohol drinks, Armenia is famous for its original brandy. The country produces grape, peach, pomegranate and other wines. Although the wines are delicious Armenians just enjoys a glass or two in a good company.

Below please find a dolma recipe – which is one of the most traditional Armenian food.

Dolma

Dolma is Armenian food meaning meat stuffed vegetables or grape leave rolls with meat. Preparation time 30-40 minutes, cooking time: 1.5-2 hours; yields a good batch of rolls. Be patient rolling the meal is rewarding!

Ingredients:

500g meat mince (lamb, beef, or 1:1 beef and pork)

500g grape leaves (fresh or pickled)

1 tbsp rice

3 onions

3 tomatoes

50g tomato paste

50g lemon juice (optional)

3 cloves of garlic

150-200g sour yoghurt (matsyn)

coriander, parsley, basil

seasoning: salt, black pepper

Instructions:

Rinse raw rice, soak in hot water for 10 minutes. Add finely chopped onions, tomatoes, and greens, soaked and rinsed rice, tomato paste, lemon juice to the mince; season with salt and pepper to taste. Stir till well incorporated.

Lay grape leaves shiny side down. Spoon the mince on one side and roll each leave carefully closing all sides. Place the rolls in a heavy-bottom saucepan in even layers (you may spread a couple of leaves on the bottom to prevent sticking). If needed add some salt and tomato paste. When done cover with a saucer, add boiling water 0.5 inch above it. Cook over low heat for 1-1.5 hours. Allow to rest 30 mins before serving. Serve with yoghurt mix of grated garlic and salt.

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Green Curry (Thai)

2011-06-02T12:37:00.000-07:00

Originally uploaded by zannnielim

Green Curry is one of my favourite curry. Do not be misled by the colour of the curry thinking it is not spicy, because it is!

Ingredients:
Green Curry Paste,
Beef or chicken sliced to bite size,
Coconut milk,
Eggplant, sweet basil leaves, kaffir lime leaves and hot chilli

Watch the video recipe for the steps:

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Custard Pudding (Japanese)

2011-05-27T06:49:00.001-07:00

Originally uploaded by open-arms

The ingredients are rather simple and just by steaming you can make these delicious custard pudding (the japanese way). The English narration in this video sounds a little weird with the strong Japanese accent, however the video shows a clear recipe and preparation steps.

Tortilla de patatas (Spanish)

2011-05-23T10:01:00.001-07:00

Originally uploaded by chris_juniot
I made this today and it is a very simple recipe. Our entire place is filled with the fragrance of this food right now...mmm....Here's a video recipe to share:

Adriatic Cruises

BBQ'd Chicken Wings in Sweet Chilli Sauce by Rueben

2011-05-22T14:31:00.001-07:00

Today's BBQ'd Chicken Wings in Sweet Chili Sauce recipe is by Rueben.

Everyone loves chicken wings. You can bake them, barbecue them, even broil them. There are many ways to enjoy one of our favorite snack foods. But one of our favorites here on Guam are the Asian Sweet Chili Sauce BBQ’d Chicken wings.

Here is all you need:

2 ½ to 3 lbs of chicken wing drumlets and winglets.
2 cups of homemade sweet chili sauce.

For the Sweet Chile Sauce:

1/3 cup of apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced
1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water

Procedure:

1. In a saucepan, combine together the water, vinegar and sugar.
2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.
3. Add the hot pepper, garlic and salt, and boil for another 1 minute.
4. Add the cornstarch and boil until everything has blended together.
5. Allow this to cool before you use it for a marinade.

If you are going to use this sauce for a barbecue glaze, cooling is not necessary.

This makes about 1/2 cup of sauce.

You can adjust the vinegar, sugar and hot pepper to your particular taste however this recipe is usually friendly for all.

This BBQ recipe will take 2 cups of this sauce.

Putting it all together:

Wash and allow the chicken wings to drip dry.
Place chicken wings in a re-sealable plastic bag.
Add in one (1) cup of the sweet chili sauce.
Seal the bag and rotate to make sure the wings are well coated with the sauce.
Chill for at least 4 hours before barbecuing.

Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350° to 450° F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.

If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.

Take you wings out of the chill box and allow to them to reach room temperature before BBQing. This should take about 20 minutes.

Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30-40 minutes.

The last 5 minutes of cooking, coat the wings with the remaining one (1) cup of sauce for a nice, thick glaze.

Serve with white rice and your favorite sides.

I hope you enjoy this very simple recipe for a great Asian BBQ experience. - Rueben's Recipe blog

Adriatic Cruises

Chilli Crab (Singaporean)

2011-05-11T05:22:00.000-07:00

Originally uploaded by rheanna2

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Adriatic Cruises

BBQ Ribs

2011-05-04T05:02:00.001-07:00

Originally uploaded by TheBusyBrain

Ingredients:

1 whole slab spareribs

1/4 cup soy sauce

1/4 cup dry sherry

2 cloves garlic -- minced

1 teaspoon five-spice powder

1 tablespoon sugar

2 tablespoons hoisin sauce*

2 tablespoons brown bean sauce*

Vegetable oil

2 tablespoons honey

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Moroccan Spicy Meatball

2011-05-01T10:09:00.001-07:00

Originally uploaded by eyebex

This dish looks great. However, if you watch the video recipe of this dish by Rick Stein, it's even better.

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Gnocchi with Gorgonzola cream, Walnuts and Rocket

2011-04-29T14:42:00.000-07:00

Ingredients

* 750g floury Potatoes

* 1 egg yolk, beaten

* 125g plain flour, plus extra for dusting

* salt and freshly ground black pepper

* 50g Parmesan, finely grated

For the Gorgonzola cream

* 250ml single Cream

* 125g Gorgonzola cheese, crumbled into pieces

* 1 pinch freshly grated Nutmeg

To serve

* 50g chopped Walnuts, toasted

* 1 handful leaves of Rocket

Method
1. Clean the potatoes, but do not peel them. Place in a large saucepan, cover with cold water and add a good pinch of salt. Bring the water to the boil and cook the potatoes for 10 minutes. Pour out all but about 4cm of the water and continue to cook on a very low heat. Dont be tempted to stick a knife into them at any stage to see if they are cooked the skins will split. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer, peel and mash until really smooth (but without adding butter and milk).

2. Add the egg, flour and salt and pepper, stirring together to form a soft dough. Turn out onto a lightly floured work surface and knead gently. Divide the dough into four and roll each piece into a long sausage shape about 2cm in diameter and cut each one into 3cm sections. Roll each section into a ball and press it with the tines of a fork to mark the surface. Place in a single layer on a floured baking sheet (the gnocchi can be made in advance up to this point and stored in the fridge for up to 24 hours or frozen).

3 For the Gorgonzola cream Place the cream and Gorgonzola in a small saucepan on a lowmedium heat. Once the cheese has melted, allow the sauce to simmer gently for about 5 minutes. Season to taste with pepper and nutmeg.

4 Bring a large saucepan of water with 1 teaspoon of salt to the boil and then reduce the heat to a simmer and cook the gnocchi in batches for 23 minutes. They will rise to the surface when cooked. Remove each batch of gnocchi from the water drain well and place in a large warm bowl.

5 Preheat the grill to high. Pour the Gorgonzola sauce over the gnocchi and toss. Spoon into heatproof serving bowls and scatter with the Parmesan. Arrange the bowls on a baking sheet and grill the gnocchi for 23 minutes or until the sauce is bubbling and turning golden. Serve immediately, each bowl topped with a grind of pepper and some toasted walnuts and rocket leaves.

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Strawberry Mint Gazpacho (Spanish)

2011-04-25T13:33:00.001-07:00

Originally uploaded by zapxpxau

1 lb fresh tomato (cored and quartered do not peel)
1 lb strawberries (fresh, stems removed)
1 tsp balsamic vinegar
1 sprig mint

Method
1 In a food processor or blender, puree the tomatoes and strawberries.
2 Add the vinegar and blend again.
3 Chill thoroughly, at least an hour.
4 Garnish with a few mint leaves.

Here is a video recipe of the Tomato Gazpacho:

Bunnies Gone Wild Cupcakes

2011-04-22T07:32:00.001-07:00

Originally uploaded by Bakerella

Happy Easter. Isn't it fun to see these 'Bunnies Gone Wild' Cupcakes?

Semlor (Swedish/Finnish)

2011-04-16T06:35:00.000-07:00

A semla / fastlagsbulle (Swedish),
laskiaispulla (Finnish) or
fastelavnsbolle (Danish and Norwegian)

A semla is a traditional pastry made in various forms in Finland, Sweden, Latvia, Norway, Denmark and Estonia. Semlor is the plural of semla.

Today, the Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream.

The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top).

Vörösboros marhapörkölt | Red Wine Beef Stew (Hungarian)

2011-04-14T05:28:00.000-07:00

Originally uploaded by levente_borcsok

Ingredients:
1 kg shank,
4 onions,
6-8 cloves of garlic,
500ml red wine,
2 tomatoes,
1 green pepper,
1 beef stew cube ,
50g smoked bacon (szalonna),
2-3 tbsp ground paprika powder,
2 tsp salt,
1 tsp pepper
1 tsp cumin powder
3-5 bay leaves

Preparation:
Add the bacon into the pan, fry chopped onion, caramelize the onions.
Add meat when onion turns pale.
Add the salt, pepper, paprika, tomatoes, green pepper, chopped garlic and beef stew cube.
Add Red Wine and let it simmer on low heat until meat is tender.
Add the remaining paprika powder and sour cream as topping.
Serve with nokedli (dumplings) or spatzel or potatoes. It is delicious to eat with bread (baguette) too.
Enjoy.

Nabeyaki Udon Noodle | Japanese

2011-03-30T04:11:00.000-07:00

Nabeyaki udon is a hot udon noodle cooked and served in an earthenware pot/iron pot. Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions.

Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping varies. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.

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Inside out California Roll

2011-03-20T11:31:00.000-07:00

Salmon set
Originally uploaded by mila0506

Inside Out California Roll

The Goulash - Stew or soup?

2011-03-04T08:16:00.000-08:00

Goulash is traditionally a soup. However, these days, there are two variations, mainly the stew that is thicker and the soup variation which is the true original.

The goulash consists of the following key ingredients: Beef cubes, diced onions, vegetables such as carrots, potatoes, tomatoes, spices bay leaf, thyme and ground caraway seeds, seasonings. And the most important spice: the chilli powder (paprika powder).

Goulash is sometimes confused with the pörkölt. Pörkölt is a stew which means the texture is thicker and Hungarian paprika (the vegetable form which is sweet and thin-skinned) is added along with tomatoes to create the gravy.

Very frequently, people who fell in love with this dish asked 'what is the secret?'

It lies in the treatment of the paprika powder! How you handle the paprika is absolutely the key to a good pot of goulash.

First, you must fry diced onions (vöröshagyma) in szalonna which is what we called the 'lard'. Once the onion turns light golden colour, lift up the pan off the fire and quickly add paprika powder. Do not underestimate these steps because paprika powder turns bitter if you directly heat it over the fire instead of the 'hot fat'. See the difference?

A good quality base of this mixture is prepared to coat the beef chunks from fresh and well-exercised slab of beef that has muscles rich in collagen in them. Making this dish fantastic when it is converted to gelatin during the cooking process. Coat the beef chunks well and return the pan to the fire.

The second secret is adding of tomatoes to this mixture. The Hungarian tomatoes are sweet and these natural juices from the vegetable makes it really delicious.

Mostly, I cook it with veal (calves' meat). Very rarely from pork or lamb though some people do.

The best accompaniment is the Cucumber Salad (uborkasaláta). This salad is made by marinating thinly sliced cucumber and one small clove of garlic in a dash of vinegar. Soaking it in a water mixture with a small teaspoon of sugar. Refrigerate it for about one hour. Finally, topped it with sour cream before serving.

Other than Hungary, in Austria, Czech Republic, Germany, The Netherlands and Italy, you can easily find goulash as one of their menu items. In the North American and Slavic cuisines, goulash are also enjoyed.

The video recipe here.

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Peppers and Tomatoes and the noteworthy Lard - Lecsó

2011-03-03T13:45:00.001-08:00

Originally uploaded by Gergely22

A popular stew made from vegetables is the peppers and tomatoes stew called 'Lecsó'. Usually onions first fried til transparent before the juicy tomatoes are added.

Lecso made from lard or pig's fat has a special aroma. Sometimes, the lard can be substituted with bacon. Those who are health conscious might have the wrong perception about lard. These trans fatty acids is an alternative to hydrogenated oils nowadays. Lard is forty percent saturated fat as compared to coconut oil which is 85%. Palm kernel oil is also high, having 80%..

In fact, lard has 45% monounsaturated fat (MUFA). Fifty years of research proved that a diet with low saturated fat has no evidence of prolonging life. And most studies show that people who eat more animal fat has a better heart health. Just look at the Japanese, Eskimos, Greeks, Okinawans and the French. They really have low rates of hypertension, heart disease, and coronary problems.

That makes Lecso a very healthy dish in Hungary. Those paprika are so thin skinned if they are harvested in the special climate and region in the Hungarian soil. These lightly yellow coloured paprika are not spicy but sweet. It is a dish that is very rich in vitamins and a great remedy for colds and flu.

Here you can see the recipe.

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Melissa And Doug Toys
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Aioli Garlic Bread

2011-03-03T04:44:00.000-08:00

Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional. There are many variations, such as the addition of mustard or, in Catalonia, pears.

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Melissa And Doug Toys
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Zannnie's Homemade Lemonade Recipe

2011-02-27T02:15:00.001-08:00

Originally uploaded by ez1gman

Today, I would like to share with you our personal favourite and the best Home-made Lemonade Recipe. Those lemons I bought from the Hunyadi Piac near Oktogon in Budapest were lovely, and so fresh! Lemonade drink for a Sunday is a refreshing way to welcome the Spring, yes, the Spring in Budapest shall arrive in a few days, yay! For weight watchers, this is a great master cleansing diet too.

This is the proportion of the ingredients:
200 g white sugar
1 liters water
200 ml lemon juice

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining water.
3. Enjoy :)

Per servings yields 72 calories

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Melissa And Doug Toys
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Yakitori (Skewered Chicken | Japanese)

2011-02-22T05:29:00.000-08:00

Ingredients for Yakitori
(serves 2)

300g Chicken (0.661 lb.)
12 Shishito Peppers
1 Spring Onion
2 Shiitake Mushrooms

Salt
1/4 Lemon
Seven Flavor Chili Pepper
3 Shiso Leaves

- Yakitori Sauce -
100ml Soy Sauce (3.38 fl. oz)
100ml Sake (3.38 fl. oz)
3 tbsp Brown Sugar
1 tbsp Honey
1 clove of Garlic

** The yakitori sauce can be stored in a fridge and reheated for reuse. The dipping process helps bring out the flavour of the sauce everytime repeated

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Melissa And Doug Toys
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Eggplant Parmesan

2011-02-21T08:23:00.000-08:00

The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena ) is a plant of the family Solanaceae (also known as the nightshades). I love this vegetable in different ways and today, we are featuring a great step-by-step video on how to easily make eggplant parmesan. This video explains and demonstrates the proccesses involved in making delicious home-made eggplant parmesan dish. Enjoy!

Ingredients include:

2 eggplants,

thinly sliced mozzarella,

grated mozzarella,

grated parmesan/reggiano,

crushed tomatoes (or tomato sauce),

salt, and oil.

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Melissa And Doug Toys
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Vegetable Beef Soup

2011-02-20T06:50:00.000-08:00

1) Put several pounds of meaty soup bones (beef shanks) in a large stockpot with 6 cups of water and 2 cups of tomato juice. Add a large diced onion, several bay leaves and worcestershire sauce to the pot. Bring to a boil for about 10 minutes then reduce the heat and let it simmer for 90 minutes.

2) Strain the broth into another large pot. Set the soup bones aside to cool. In a large skillet, brown about a pound of stew meat. Once the outside of the meat is caramelized, add it to the stock.

3) Dice a pound or two of peeled potatoes into one inch cubes. Add them to the stock.

4) Bring the stock, potatoes and meat back to a boil. Reduce heat and continue to simmer for about 25-30 minutes.

5) Add whatever vegetables you like. I usually use a couple 1 pound bags of frozen mixed vegetables. (corn, carrots, peas and green beans - anything but gross, pasty lima beans). I also usually toss in some petite diced tomatoes. Bring it back to a boil for about 10 more minutes.

6) Meanwhile, chop the meat off the soup bones (they should be cool by now) and add it to the pot.

7) Season to taste with salt and pepper.

Here is another video recipe of the easy homemade Vegetable Beef Soup

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Melissa And Doug Toys
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Tiramisu | Italian

2011-02-13T12:37:00.001-08:00

Originally uploaded by D@O

20 sponge finger (lady fingers)
1 cup sugar
4 eggs (separated)
1/4 cup cocoa powder
1 1/2 cups mascarpone cheese
2 cups espresso (sweetened to your liking)

Tiramisu (Italian: Tiramisù; Veneto: Tiramesù [tirameˈsu]) is one of the most popular Italian cakes. It is made of savoiardi (or 'lady finger' biscuits) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa.

Tiramisu has become a very popular dessert. The recipe has been adapted into cakes, puddings, and other varieties of dessert. Happy Valentines' Day!

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Macedonian Cuisine

2011-02-04T14:13:00.001-08:00

Originally uploaded by indianabecajones

Macedonian cuisine (Macedonian: Македонска кујна, Makedonska kujna) is the traditional cuisine of the Republic of Macedonia—a representative of the cuisine of the Balkans—reflecting Mediterranean (Greek and Turkish) and Middle Eastern influences, and to a lesser extent Italian, German and Eastern European (especially Hungarian) ones. The relatively warm climate in the Republic of Macedonian provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija.

Tavče-gravče and mastika are considered the national dish and drink of the Republic of Macedonia.

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Momiji Dolls
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Texas Caviar (Texas)

2011-01-13T22:39:00.000-08:00

A spicy salsa salad mixed of Black-eyed Peas and Black Beans all marinated in a flavourful, fiery mixture. Great with Tortilla Chips or simply bread. The best drinks to go with this Texas food is none other than the cold ice tea ;)

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Chocolate and Meyer Lemon Mousse Petit Gateau

2011-01-11T10:53:00.001-08:00

Originally uploaded by cannelle-vanille

Meyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons. A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.

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Bibimbap, Stone Pot Rice (Korean)

2011-01-07T07:08:00.001-08:00

Originally uploaded by FanFan 凡凡

Bibimbap is a popular Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.

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Újévi Lencseleves Lentil Soup (Hungarian)

2011-01-01T07:17:00.001-08:00

Originally uploaded by molamoni
The Lentil soup is served for New Year in Europe and in Hungary, this dish symbolizes wealth. The shape of the lentils has the resemblance of coins. There are many different ways to eat it, usually with Smoked Sausage and an important addition is Parsley upon serving. Enjoy!

1 8oz package lentils
I large yellow onion
4-8 cloves garlic
2 sliced carrots (optional)
2 cups potatos, cubed into half-inch cubes optional)
1 bay leaf
1 cup soy yoghurt
salt and ground black pepper to taste
1 tablespoon cider vinegar (optional)

Directions:

For stew, chop onion into large pieces, for soup, leave onion whole.

Wash lentils, changing water 3 times.

Place all ingredient except potatos and yoghurt into a 6 quart pot. For soup, add 2 quartes of water and during the cooking, add additional water as needed to keep soup from thickening too much. For stew, use the same, but only add enough additional water during cooking to create a thick product.

Bring to a boil and then reduce to a simmer, adding the potatoes (if used) about 10 minutes after reducing heat, cook until lentils are soft and have burst. (Time varies based on type of lentils used - if you use grey lentis, this may take over an hour - add the potatoes 20 minutes before the hour is up! Red and Orange and Yellow lentils are usually done in half an hour.) If making soup, remove and discard onion.

Before serving, stir in yoghurt, and add a tablespoon of cider vinegar (optional).

Made without the carrots and potatoes, the stew version is terrific with fried potatoes and sauted squash!

Serves: 4-6

Preparation time: 1-1/2 hours

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Chicken Tostadas (Mexican)

2010-12-29T10:04:00.001-08:00

Originally uploaded by Betty Crocker Recipes

Ingredients:

1 large jalapeño chili, finely chopped
10 cloves garlic, finely chopped
2 tablespoons Mexican chili powder
2 tablespoons olive or vegetable oil
2 tablespoons lime juice
2 teaspoons salt
2 packages (1 1/4 pounds each) boneless skinless chicken thighs
1 package (4.8 ounces) tostada shells (10 shells)
1 cup shredded lettuce
1 cup shredded Cheddar cheese (4 ounces)
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sour cream

Directions:

1. Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream

Olie Bollen (Dutch) | New Years Eve

2010-12-29T04:27:00.000-08:00

Originally uploaded by Terracidus

Olie Bollen (literally translates as 'oil balls') are small round Dutch doughnuts. It is a traditional food usually serve on New Year's Eve in Holland. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples.

Ingredients:
1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups fruit (diced fresh apples, raisins or dried currants)
oil for frying
confectioner's sugar for dusting

Makes 48

Pour 1/2 cup warm water, about 50°C., into the bowl of a large food processor.
Sprinkle the yeast and sugar over the water and mix at low speed.
Let stand for five minutes.

Slowly mix in remaining water, eggs, vanilla and salt.
Slowly add flour a cup at a time.
Mix on high for about a minute or two.
The dough should turn into a ball and roll around the processor.
If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit.
Remove fromfood processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.

Heat about 2 inches of oil in a large skillet.
Punch down dough.
Roll the dough into small balls, about 1/2 - 2 inches in diameter.
Drop dough balls into hot oil, fryinguntil goldenbrown, turning as needed.

Drain on paper towels and dust withconfectioner's sugar. Serve hot.

Knedliky with Pork and Sauerkraut | Czech

2010-12-27T04:54:00.001-08:00

Originally uploaded by Ms Kat

Knedliky are dumplings Czech style. It is the Czech traditional side dish made from wheat or potato flour, boiled in water as a roll and then sliced and served hot. The other traditional fruit dumplings are ''Ovocné Knedlíky'' are desserts. Personally, I am not a fan of sauerkraut but it seemed common that the heavy European food comes with the sour cabbage to balance it somehow.

Turkey Stuffing - Sage Sausage Stuffing (Christmas)

2010-12-23T07:06:00.001-08:00

Originally uploaded by brizzle born and bred
Ingredients for a 4.5kg turkey:

1 large onion, chopped
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
2 tbsp chopped sage
25g fresh white breadcrumbs
salt and freshly ground black pepper
1 egg

How to prepare:

Mix all the ingredients together. Either use for stuffing a turkey, roll into balls or cook in a greased oven-proof dish until golden brown.

Irish Stew

2010-12-21T08:27:00.001-08:00

Originally uploaded by Michel Vuijlsteke

Irish Stew is a traditional stew made from lamb, beef or mutton, as well as potatoes, carrots, onions, and parsley. More recently, stouts have been added to provide extra flavour.

Onion Gratin or Zwiebel Auflauf (German)

2010-12-13T14:12:00.001-08:00

Originally uploaded by TowerGirl

Zwiebel Auflauf is the german name of 'Onion Gratin'. Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties such as quercetin.

While gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. In a shallow dish of some kind, a gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. So now enjoy this video of how you can make this wonderful comfort food :)

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Ferienwohnungen Costa Brava
Ferries to France

Food Quiz #2: What is the name of this?

2010-12-06T04:19:00.001-08:00

Originally uploaded by zannnielim

If you know the name of this food, just simply write the answer in the comments box :)

Just guess it, you could be right ;)

The answer is here.
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Ferries to France

Ferienwohnungen Costa Brava

Food Name Quiz: What is the name of this?

2010-12-03T16:42:00.001-08:00

Originally uploaded by zannnielim

If you know what is this food, just simply write the answer in the comments box.

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Hungarian Wine

2010-12-03T07:12:00.001-08:00

Originally uploaded by zannnielim
Hungarian wine has a history dating back to at least Roman times. Outside of Hungary, the best-known wines are the white dessert wine Tokaji and the red wine Bull's Blood of Eger (Egri Bikavér).

Today's video highlights about tasting the Hungarian Wine :) Enjoy!

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Hungarian Honey Cakes | Christmas Special

2010-11-30T01:11:00.001-08:00

Originally uploaded by zannnielim
Here's a home recipe for the Hungarian Honey Cakes.

Ingredients:
500 g flour
200 g lukewarm honey
2 eggs
200 g sugar (icing sugar)
1 coffee spoonful of baking soda
some piece of clove (cut into small pieces)
50 g margarin (or butter)

Ingredients for Decorations:
1 egg white
120-250 g sugar
Few drops of lemon juice

Steps:
Add Flour and mix all ingredients together (exclude the decoration ingredients)

Then add more 100-200 g flour.

Knead it until it becomes a dough.

Then put it in the fridge overnight. (It is best when you prepare it in the evening and let it 'rest' overnight.)

Rolling and shaping:
Sprinkle some flour on the rolling board, then roll the dough with the rolling-pin.

You must roll the dough as thin as a match-stick.

Then you can cut it into the shapes you like.

Remember, the shape will change a little in the baking, so do not use small designs or shapes.

Use the back part of the girdle (sheet), and transfer the cake there.

Then put it into a very hot oven.

Wait til the cake is golden brown.

When it is ready, remove from baking sheet with a flexible knife (you have to do this when the cake is warm.)

To decorate:
Whisk the egg-white until it becomes frothy.

Put in the other ingredients for the decoration, and mix it until it thickens.

The creative part:
Put the mixture into a small bag.

Then cut a small hole at the corner of the bag.

It must be very small, then the decoration mixture can be squeezed out slowly and thinly, use it to make any decorations, patterns or wordings on the cake.

Enjoy! or add some nuts to make it into a three dimensional cosy Honey Cake House like in this video:-

Green Curry Chicken

2010-11-29T09:30:00.001-08:00

Originally uploaded by zannnielim

In cold winters, I like spicy curry like this. It warms the body very effectively and it is one of the 'comfort food' that is eaten with plain rice. Do check out the video for the preparations.

Mexican Scrambled Eggs | Breakfast

2010-11-27T13:30:00.001-08:00

Originally uploaded by mutemonkey

Scrambled eggs are usually a choice for breakfast and it is made unique with the addition of tortillas, tomato, onion, and green chile - the Mexican style.

Ingredients:
3 tablespoons vegetable oil
4 corn tortillas, cut in thin strips
2 tablespoons butter
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 small green chile, seeded and chopped
4 eggs, beaten until frothy
salt, to taste

Here's the preparation by Nigella Lawson which is a fast appetizing looking breakfast idea. Enjoy!

Individual Ginger and Bourbon Trifles

2010-11-26T04:46:00.001-08:00

Originally uploaded by vegsocpress
Trifle is a dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam or jelly, custard, and whipped cream. It looks really good and I am going to personally try to make this for this christmas!

Here's Nigella Lawson's Ginger Passionfruit Trifle, enjoy!

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Vegetables

2010-11-24T16:59:00.001-08:00

That's a type of fried vegetables at a Hungarian Christmas Fair in Budapest. Read more about the different foods at the fair here.

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Holiday Cake with Eggnog | USA/CANADA

2010-11-19T14:15:00.000-08:00

Eggnog, also known as egg nog, is a sweetened dairy-based beverage made with milk and/orcream, sugar and beaten eggs (which gives it a frothy texture), and flavoured with groundcinnamon and nutmeg. Various liquors added are: brandy, rum, whiskey, advocaat and/or liqueurs. Advocaat or advokat is a rich and creamy liqueur made from eggs, sugar and brandy.

Eggnog is a popular drink associated with winter celebrations such as Thanksgiving, Christmas and New Year. The following a great eggnog video recipe for the coming festive season! Enjoy :)

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Veggie Stew with Wheat Berries

2010-11-19T06:57:00.001-08:00

Originally uploaded by Marni Molina

The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture; as a whole grain, they also provide nutritional benefits since they are an excellent source of dietary fiber.

Wheatberries are the primary ingredient in an Eastern European Christmas porridge called 'kutya'. And guess what, ''Kutya'' in the Hungarian language means 'dog'!

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