Wednesday, 2 January 2013

MANDARIN LEMONADE / VEGAN (JANUARY MENU)


WIKI NOTE: During Chinese New Year, mandarin oranges and tangerines are considered traditional symbols of abundance and good fortune. During the two-week celebration, they are frequently displayed as decoration and presented as gifts to friends, relatives, and business associates.

Mandarin oranges, particularly from Japan, are a Christmas tradition in Canada, the United States and Russia. They are commonly purchased in 5- or 10-pound boxes, individually wrapped in soft green paper, and given in Christmas stockings. This custom goes back to the 1880s, when Japanese immigrants in the United States began receiving Japanese mandarin oranges from their families back home as gifts for the New Year.

MANDARIN LEMONADE 

YOU WILL NEED:
1 lemon
3 mandarins
Half a litre of water
50g panela sugar or unrefined cane sugar
Several ice cubes (optional)
NOTE: The recipe is for a jar.

LET´S COOK!
1. Peel the lemon and the mandarins, carefully take out the seeds. Cut the fruit into pieces and put it into the blender's measuring cup. Add a splash of water and mix it well with the blender.
2. Add sugar, water and continue mixing until everything is well crushed. If you do not like the pulp, you will have to strain it.
NOTE: Try and add more sugar if necessary, it will depend on mandarins.
3. Serve it in glasses with straws and a bowl full of ice cubes.
NOTE: Put the glasses in the freezer for a while, so the lemonade will be cold.

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CHOCOLATE SALAMI / VEGAN FRIENDLY (JANUARY MENU)


WIKI NOTE: The etymology of chorizo is uncertain. Formerly it was thought to derive from the Latin salsicium, meaning "salted." 
It is assumed that the paprika appeared in the Spanish cuisine in the region of La Vera just arrived from America. Quevedo talked about black sausages in 1624, the sausage turns red in the late seventeenth century. The king Charles IV was out hunting when he found Tio Rico, the chorizo maker of the place and he offered to the king a chorizo carrying in his saddlebags. Charles IV liked it so much and he named Tio Rico supplier of the Royal House. This story was portrayed in the tapestry "The choricero" by Bayeu, Goya's brother in law.

CHOCOLATE SALAMI

YOU WILL NEED: *vegan recipe
200g Digestive biscuits /*vegan biscuits
130g Fondant chocolate /*vegan chocolate, chunks
100g butter /*vegan margarine
40g caster sugar /*80g panela sugar or unrefined cane sugar
3 egg yolks /*3 tablespoons sugar-free peach or strawberry jam
30g chopped walnuts (optional)
A handful of icing sugar

LET´S COOK!
1. Weigh out 170g of biscuits and mash them with a handheld blender or with a pestle and mortar. Reserve the cracker crumbs in a bowl.
2. Put the chocolate chunks,egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted. Pour the mixture into the bowl with the cracker crumbs and mix it all together.
3.Chop by hand 30g of the biscuits (and walnuts), pour the chopped biscuits into the bowl and mix them well.
4. Cut a rectangle of a cling film and pour the contents of the bowl onto it. Roll up a sausage shape with the cling film - like a salami - and close the ends as if it were a sweet wrapper.
5. Leave it in the freezer until the salami is as hard as a stone (about 2 hours).
NOTE: Once the salami is well done, place it on a sushi mat and roll it together. Then leave it in the freezer. The sushi mat makes the texture of the salami skin pretty well.
6. After a couple of hours, when the salami is ready, then take it out of the freezer. Unwrap the cling film and sprinkle over it with icing sugar.
7. Cut the ​chocolate salami into short slices , put the slices on a plate because they are ready to eat!
NOTE: Cook several chocolate salamis at the same time and leave them in the freezer. As soon as one is finished, there is another ready to eat...No one can resist them!

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SAVOURY ROLY- POLY (ARGENTINE PIONONO) / VEGAN FRIENDLY (JANUARY MENU)

WIKI NOTE: In various South American countries such as Argentina, Uruguay, Venezuela, Colombia, and Peru, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savoury piononos with York ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna.

SAVOURY ROLY-POLY (ARGENTINE PIONONO)

LAYER OF MASHED POTATO:
YOU WILL NEED: *Vegan recipe
5 medium potatoes (approx. 500g)
A dash of olive oil (approx. 50ml) or a generous tablespoon of butter /*veggie butter
A generous dash of milk /*soy milk
Salt, to taste
White pepper, to taste
A pinch of nutmeg (optional)
Water, to boil

LET´S COOK!
1. Put the peeled potatoes in a saucepan with a pinch of salt and cover with water . Once they are cooked, remove the water, put the potatoes in the same saucepan, add butter or olive oil, grate a little nutmeg, salt and black pepper.
2. Mix everything in the blender or the crusher, add some dash of the milk until the desired mashed potato texture is obtained.
3. Cover a tray with cling film, extend the mashed potato to get a thick layer (approx. 2 cm) It has to be thick enough not to break when it roll. Put the tray in the fridge for about 2 hours.
NOTE: This can also be made with Instant mashed potato but, to be honest, it's not the same flavour.
FILLING:
YOU WILL NEED: *Vegan recipe
5 medium potatoes (approx. 500g)
Small lettuce leaves, cut it into julienne strips
1 or 2 tomatoes, peeled and diced its
A handful of chopped green olives
Salt and black pepper, to taste 
Several tbsp of mayonnaise (approx. 400g) / *vegan mayonnaise
2 boiled eggs, sliced /* fried tofu, slices
Several slices of ​​cooked ham for covering the roly-poly (approx. 200g) /*grated carrot
Several ​​cheese slices for covering the roly-poly (approx. 200g) /*grated beetroot
Several chopped crab sticks for covering the roly-poly /*roasted red pepper
Several prawns, cooked and peeled (optional) /*sweet corn
NOTE: homemade mayonnaise and vegan mayonnaise recipe

LET´S COOK!
1. Wash the vegetables well. Chop the lettuce, eggs, tomatoes and crab sticks into small slices. Put everything into a bowl. Add several tablespoons of mayonnaise, until the texture is creamy . Mix everything with a wooden spoon. Add salt / black pepper, to taste.
2. Spread mayonnaise on the layer of mashed potato but leave a margin of 2 cm around the edge untouched, so that the roly-poly can be closed on the unfilled margin.
3. Put a layer of ham and a layer of cheese slices over this first layer of mashed potato.
4. Take the mix from the bowl and spread it over the layer of cheese slices, the mix has to be well distributed around the surface to make easy the roly-poly shape.
5. Rolling the surface with the help of cling film and give the shape of a roly-poly. Remove the cling film carefully at the end.
6. Put the roly-poly on a tray. Leave it in the fridge for long (approx. 2 hours).

  • LET'S MAKE A CLOWN!
1. Take out the roly-poly from the fridge, wait for a while and cover the roly-poly with a layer of mayonnaise.
2. How to make the clown face: use half a cherry tomato (nose), lettuce leaves cut into julienne strips (hair), 2 halves of a black olive (eyes) and red pepper flakes (mouth and eyebrows).
NOTE: It is better to cook this recipe the day before you want to eat it, so you can leave it in the fridge for a day.   


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