Tuesday, 2 April 2013

STRAWBERRY MILKSHAKE / +VEGAN VERSION (APRIL MENU)



WIKI NOTE: The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use. The French began taking the strawberry from the forest to their gardens for harvest in the 1300s. Charles V, France's king from 1364 to 1380, had 1,200 strawberry plants in his royal garden. In the early 1400s western European monks were using the wild strawberry in their illuminated manuscripts. The strawberry is found in Italian, Flemish, German art, and English miniatures.The entire strawberry plant was used to treat depressive illnesses.  
The first garden strawberry was grown in Brittany, France during the late 18th century.  Prior to this, wild strawberries and cultivated selections from wild strawberry species were the common source of the fruit. 

STRAWBERRY MILK SHAKE 

YOU WILL NEED: *vegan recipe
A handful of strawberries
A cup of milk /*soy milk
A scoop of vanilla ice cream /*vegan vanilla ice cream
2 teaspoons of honey /*agave nectar, to taste
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!

1. Wash the strawberries. Put them into the blender.
2. Add a scoop of vanilla ice cream, the milk and honey. Mix everything with the blender until foaming.
3. Serve it in a glass with a straw. Halve some strawberries and decorate the rim of the glass.
NOTE: Put the glasses in the freezer for a while, so the strawberry milk shake will be cold.

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ORANGE CARKE / +VEGAN VERSION (APRIL MENU)


WIKI NOTE: The orange is unknown in the wild state; is assumed to have originated in southern China, northeastern India, and perhaps southeastern Asia, and that they were first cultivated in China around 2500 BC.

In Europe, citrus fruits (among them the bitter orange, introduced to Italy by the crusaders in the 11th century) were grown widely in the south for medicinal purposes, but the sweet orange was unknown until the late 15th century or the beginnings of the 16th century, when Italian and Portuguese merchants brought orange trees into the Mediterranean area. Shortly afterward, the sweet orange quickly was adopted as an edible fruit.

By 1646, the sweet orange was well known throughout Europe. Spanish travelers introduced the sweet orange into the American continent. Archibald Menzies, the botanist and naturalist on the Vancouver Expedition, collected orange seeds in South Africa, raised the seedlings onboard and gave them to several Hawaiian chiefs in 1792. 

ORANGE CAKE 

YOU WILL NEED:
2 oranges
100g sunflower oil
1 natural yogurt (125g - small size)
3 whole eggs
250g caster sugar /*panela sugar or unrefined cane sugar
250g wheat flour (plain or all-purpose) 
1 envelope/pack of baking powder (approx. 16g)
A pinch of salt 
1 teaspoon of cinnamon (optional)

LET´S BAKE!
1. Preheat the oven to 180 潞 C. Grease a baking pan with butter or sunflower oil.
2. Wash one orange. Peel it (optional). Cut it into cubes, carefully take out the seeds. Put it into the blender measuring cup. Add sugar and eggs. Mix it well with the blender.
3. Put the mix in a big bowl. Add sunflower oil and yogurt. Mix it well with a wooden spoon.
4. Add flour, baking powder, cinnamon and salt. Mix everything slowly with a wooden spoon.
NOTE: Sift the flour for cakes. Sifting helps to remove any lumps and / or unwanted debris from the flour and also helps to combine the flour with any dry ingredients. If you don't have a strainer handy, you can also mix flour with a wire whisk or a fork.
5. Pour the mix into the baking pan. Sprinkle sugar on the top.
6. Bake for it around 30 minutes, until browned. It means that the cake is well done.
NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
7. Remove the baking pan. Leave the cake cool for a while.

*VEGAN RECIPE
DRY INGREDIENTS:
1 and ½ cups wheat flour (plain or all-purpose)
1 cup panela sugar or unrefined cane sugar
2 tsp baking powder
1 tsp baking soda
A pich of salt
1 tsp ground cinnamon, to taste
WET INGREDIENTS:
1 cup of orange juice
¼ cup peach jam
6 tablespoons sunflower oil (or veggie oil, any neutral flavored)
2 tsp orange zest, to taste

NOTE: Homemade measurement units



LET´S BAKE!
1. Preheat the oven to 180 潞 C. Grease a bread pan with margarine or veggie oil.
2. Combine dry ingredients in a bowl: unrefined cane sugar/brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well with a wooden spoon.
3. Combine wet ingredients in a bowl: orange juice, peach jam, veggie oil and orange zest until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
6. Bake for it around 40 minutes or until browned.
NOTE: Open the oven and prick the cake in the middle with a needle. You can check it many times, until the needle comes out clean. It means that the cake is well done.
7.  Remove the baking pan. Leave to cool.


  • LET'S MAKE A CAR!
Car cake: half cake (car shape), half orange (wheels), orange pieces (windows and lights).

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FISH BURGER / +VEGAN RECIPE: LENTIL BURGER (APRIL MENU)


WIKI NOTE: The term "hamburger" originally derives from Hamburg, Germany city. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna respectively. The term "burger" eventually became a suffix back-formation that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.

FISH BURGER 

YOU WILL NEED: *vegan recipe replace fish burger for lentil burger recipe
Several slices of hake (white fish) or salmon, as required
1 large potato or a couple of medium potatoes
A quarter of onion or a handful of chives
A handful of black olives
A handful of parsley
Black pepper, to taste
Salt, to taste
2 whole eggs
Wheat flour (plain or all-purpose), to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry


LET´S COOK!
1. Peel the potatoes. Cut it into thick slices (approx. 2cm). Wash the fish well.
2. Boil a pot of salted water. Add the thick slices of potato. When the potato is almost cooked, add the slices of fish. Wait for a while (approx. 5 minutes), the slices of potato and the slices of fish will be well cooked.
3. Remove the pot from heat and strain the potato and fish.
4. Smash the cooked potato pieces with a fork in a bowl.
5. Crumble the slices of fish. Be careful to remove the fish bones. Add it into the bowl with the potato.
6. Chop the black olives, onion and parsley. Fry the onions until transparent.
7. Add the fried onions, black olives and parsley into the bowl with the potato and fish. Beat an egg and add it into the bowl (optional). Mix everything well. Add salt / black pepper, to taste.
8. Divide the mix into small balls (approx. the size of a golf ball). Flatten each ball to get a burger shape.
9. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, cover the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action. 
NOTE: If you make lots of burgers, you can freeze them. It is always a good moment for homemade fish fingers.
10. Heat the olive oil in a small saucepan. Fry the burgers, one by one, until golden brown on each side. Remove it from the pan and drain it with kitchen towels.
11. Serve it like a burger (lettuce, tomato, cheese, ketchup, mayonnaise) with some fresh veggies and chips.
NOTE: homemade mayonnaise recipe / + vegan: egg-free mayonnaise



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CARROT SOUP / VEGAN (APRIL MENU)


WIKI NOTE: The word is first recorded in English around 1530 and was borrowed from Middle French carotte, itself from Late Latin car艒ta, from Greek 魏伪蟻蠅蟿蠈谓 kar艒ton, originally from the Indo-European root *ker- (horn), due to its horn-like shape. 

CARROT SOUP

YOU WILL NEED: 
500g of carrots
1 small potato
1 apple (green apple, Granny Smith type)
Half onion or a leek, white part (chopped)
A generous splash of extra virgin olive oil or olive oil (approx. 50ml), to taste
1 vegetable stock cube / *vegan vegetable stock cube (optional)
Salt, to taste
Black pepper, to taste
Water, to boil

LET´S COOK!
1. Wash the vegetables well. Peel carrots, potato and apple. Cut everything into big pieces. Chop the onion.
2. Heat the olive oil in the pot. Saut茅 the onion until transparent. 
3. Add the big pieces of carrots, potato and apple. Stir several minutes with the rest of the ingredients.
4. Cover the vegetables with water (the water has to exceed a couple of fingers the ingredients), add the vegetable stock cube and cook it for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from heat. 
5. Mix everything with a blender until it is the consistency of a soup. Add the black pepper and salt, to taste. 
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour). If the texture of the soup is too thick, add more warm water. 
6. Serve the soup in a small bowl (per unit) with a dash of extra virgin olive oil. Warm or cold always tastes delicious.

  • LET'S MAKE A RABBIT!
Rabbit face: circular splash of olive oil (each eye), slice baguette bread (nose), cracker bread (teeth) and half carrot (each ear).

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