Saturday, 2 February 2013

BANANA MILKSHAKE / +VEGAN VERSION (FEBRUARY MENU)


WIKI NOTE: The banana is an edible fruit, botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine and banana beer and as ornamental plants.

BANANA MILKSHAKE

YOU WILL NEED: *vegan recipe
1 banana
A cup of milk /*soy milk
A scoop of vanilla ice cream /*vegan vanilla ice cream
2 teaspoons of honey /*agave nectar, to taste
A pinch of Cinnamon (optional)
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.
LET´S COOK!

1. Peel the banana and cut it into small pieces. Put it into the measuring cup of the blender.
2. Add the vanilla ice cream, milk and honey. Mix everything with the blender until foaming.
3. Serve it in a tall glass with a straw and sprinkle cinnamon on the top.
NOTE: Cut into another banana slice and decorate the rim of the glass with it.

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    CHOCO METEORITES: CRISPY PUFFED RICE BALLS / +VEGAN VERSION (FEBRUARY MENU)


    WIKI NOTE:  Choco Krispies (known as Choco Krispis, Cocoa Krispies, Coco Pops, or Choco Pops outside of the United States) is a breakfast cereal produced by Kellogg's.
    Cocoa Krispies first appeared in the United States in 1958, represented by a chimpanzee named Jose. He was quickly replaced by Coco the Elephant in 1959 when Mexican-Americans complained. In 1963, the Hanna-Barbera character Snagglepuss took over as the mascot. Ogg the Caveman took over in 1968. In 1971, Tusk the Elephant became the mascot of the cereal, and he remained until 1982. Snap, Crackle and Pop (the mascots of Rice Krispies) also became the mascots for Cocoa Krispies starting in 1982. In 1991, the mascot became Coco the Monkey. In 2001, Snap, Crackle, and Pop returned, and they remain the product's mascots.

    CHOCO METEORITES 

    YOU WILL NEED:  *vegan recipe
    2 cups of crispy puffed rice (Choco Krispies or Rice Krispies by Kellogg's)
    Half a cup of cocoa powder /*vegan cocoa powder
    Half a cup of icing sugar /* icing brown sugar
    A handful of shredded coconut, to taste
    2 or 3 tablespoon of margarine /*vegan margarine
    A handful of small raisins, to taste

    LET´S COOK!
    1. Put 2 cups of crispy puffed rice in a bowl. Add cocoa powder, icing sugar, raisins and  shredded coconut. Mix everything with a wooden spoon.
    2. Melt the margarine in a small saucepan. Add it to the bowl and mix everything well until the mix is a bit sticky.
    NOTE: Add more Margarine if you need to, to make the mixture sticky enough. The mixture has to be clumping easily to make the little balls.
    3. Cut wide strips of cling film. Then cut the strips in half to make it square shapes (roughly 12).
    4. Take a handful of the mixture. Place it on a square shape of cling film and wrap it up, knotting the end so it is tight. Use string to tie the meteorites. The result should be a small ball (kind of egg size) of the mixture wrapped in a cling film.
    5. Put each ball in an egg carton or cupcake cases. Leave them in the freezer for a while, even a day or more is all right.
    NOTE: The crunchy meteorites have to be really cold like an ice-cream because they come from the space.
    6. Take the meteorites out from the freezer, wait for a while and sprinkle a bit of icing sugar on them.
    • LET'S MAKE SOME CRUNCHY METEORITES!
    1. Stick each crunchy meteorite on a wooden skewer. Make as many meteorites as you want.
    2. Wrap an orange up in aluminium foil. Stick the meteorites into the orange. There you have the planet with its yummy, yummy crunchy meteorites.

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      SPANISH OMELETTE / +VEGAN RECIPE (FEBRUARY MENU)


      WIKI NOTE: Tortilla in origin meant just "small torte/cake". These dishes are unrelated to the maize or wheat tortilla of Mexico and neighbouring countries, a thin flatbread. In Spanish, this dish is called tortilla de patatas or tortilla espa帽ola to distinguish it from a plain omelette (tortilla francesa, literally "French omelette").
      The Spanish tortilla is the most common gastronomic specialty found throughout Spain. While there are numerous regional variations, the most common version is the one made only with eggs and potatoes, and possibly onion. I love it! It is one of the best tapas to order in a bar.

      SPANISH OMELETTE "TORTILLA DE PATATAS"

      YOU WILL NEED: *Vegan recipe: eggless Spanish omelette 
      2 whole eggs
      1 large potato or 2 small potatoes
      A quarter of an onion, to taste
      Olive oil
      Salt , to taste
      Broccoli (optional)
      Black olives (optional)
      Loaf of baguette bread (optional)
      NOTE: This a recipe for a small size tortilla (unit for a kid).

      LET´S COOK!
      1. Peel and chop the potatoes and the onion. Mix the chopped potatoes and onion in a bowl. Add salt, to taste.
      2. Fry the potatoes and onion in olive oil until they are soft. Remove with a skimmer and put in a strainer.
      3. Beat the eggs in a bowl. Add the fried potatoes and onion and mix everything together.
      4. Put the mixture in a small hot pan with a splash of virgin extra olive oil, wait a bit until it curdles and turn it over with a plate. Slide the other side of the tortilla into the pan and wait a bit until it curdle. Turn again if it is necessary. Then the tortilla is ready to eat.
      NOTE: You can turn it as many times as you like, until the tortilla is well cooked.
      • LET'S MAKE A BEAR!
      1. Boil some broccoli and cut the baguette into slices bread.
      2. How to make the bear face: cut 2 slices of bread (for the eyes), cut 1 slice of bread cut in halves (for the 2 ears), use broccoli florets (for the nose and hair), an olive (for the nose), a medium olive (for the eye)
      NOTE: Serve with tomato salad or just a side salad.

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        ZUCCHINI (COURGETTE) SOUP / +VEGAN VERSION (FEBRUARY MENU)


        WIKI NOTE: Zucchini or Courgette?
        In North America, Australia and Germany, the plant is commonly called a zucchini, from Italian: zucchina, plural: zucchine. In Scandinavia, however, the name squash is more commonly used than zucchini.
        The name courgette is a French loan word and is commonly used in countries including the United Kingdom, Ireland, New Zealand, the Netherlands and South Africa. In South Africa, the fruit is typically harvested as a baby vegetable, approximately finger size, and is referred to as “baby marrows”.

        ZUCCHINI (COURGETTE) SOUP 

        YOU WILL NEED: *vegan recipe
        2 courgettes
        1 small potato
        1 leek (the white part)
        4 cheese triangles / *cheeseless
        Half a chopped onion (optional)
        A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
        A generous splash (about 50g) of milk /*soy milk (optional)
        Salt, to taste
        Black pepper, to taste
        Water, to boil
        Corn chips (optional)
        LET´S COOK!

        1. Wash the vegetables well. Chop the courgettes into big slices. Peel and cut the potato into big pieces. Chop the onion and the leek.
        2. Heat the olive oil in the pot. Saut茅 the onion and the leek until transparent.
        3. Add the courgettes and the potato into the pot. Stir for several minutes with the rest of the ingredients.
        4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat.
        5. Add the cheese wedges and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer it for about 5 minutes. Add the black pepper and salt, to taste.
        NOTE:
        If the texture of the soup is too watery, add a few tablespoons of cornstarch (refined corn flour).
        6. Serve the soup warm. Add some crunchy corn chips because it makes the soup more yummy, yummy!

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