Tuesday, 2 July 2013

WATERMELON GAZPACHO / VEGAN (JULY MENU)


WIKINOTE: Gazpacho  is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andaluc铆a. Gazpacho is widely eaten in Spain and neighbouring Portugal, particularly during the hot summers.

WATERMELON GAZPACHO 

YOU WILL NEED: 
400g watermelon
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of cold water
A splash of vinegar (optional)
Salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!

1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
3. Chop the watermelon into cubes, carefully take out the seeds. Put into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.

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HOMEMADE ICELOLLIES / VEGAN FRIENDLY (JULY MENU)


WIKI NOTE: Frank Epperson of Oakland, California, popularized ice pops after patenting the concept of "frozen ice on a stick" in 1923. A couple of years later, Epperson sold the rights to the invention and the Popsicle brand to the Joe Lowe Company in New York City. Epperson claimed to have first created an ice pop in 1905 at the age of 11 when he accidentally left a glass of powdered soda and water with a mixing stick in it on his porch during a cold night, a story printed on the back panel of Popscicle brand treat boxes in the 80's and 90's. 

The term ice-lolly is used primarily in the United Kingdom and Ireland. It is also referred to as a popsicle (Canada, U.S.), freeze pop (Ireland, U.S.), ice block, icy pole (parts of Australia and New Zealand), or chihiro (Cayman Islands).

HOMEMADE ICELOLLIES 
  •  ORANGE ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of orange juice
2 tablespoons of sugar, or to taste /*brown sugar

  • LEMON ICELOLLIE 
YOU WILL NEED: *vegan recipe
cup of lemon juice
4 tablespoons sugar, or to taste /*brown sugar

  • COCOA ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of milk /*Almond milk
2 tablespoons of cocoa powder
2 tablespoons sugar, or to taste /*brown sugar

  • MILK AND CINNAMON ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of milk /*Almond milk
1 teaspoons of ground cinnamon 
2 tablespoons sugar, or to taste  /*brown sugar
NOTE: There are loads of flavours of ice-lollies. The natural fruit juices depend on the season of the year.

LET´S COOK!

1. A cup of natural orange juice. Add sugar and stir well, until the sugar dissolves.
2. A cup of natural lemon juice. Add sugar and stir well, until the sugar dissolves.
3. A cup of milk. Add sugar and cocoa powder. Stir well, until dissolved.
4. A cup of milk. Add sugar and ground cinnamon. Stir well, until dissolved.
5. Fill the Ice-lollies container (4 units) with each cup.
6. Put it in the freezer, until frozen (at least 4 hours).
7. Take the mix out of the freezer, wait for a while.

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    FRIED RICE / VEGAN FRIENDLY (JULY MENU)


    WIKI NOTE: Fried rice is a popular street food in Asia. In some Asian countries, there are some small restaurants, street vendors and travelling hawkers that specialized on serving fried rice.

    As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations, being an economic hodgepodge like it is done with fried noodles or pyttipanna.

    FRIED RICE 

    YOU WILL NEED:*vegan recipe
    400g long grain rice (Basmati)
    3 eggs /*fried tofu, slices
    150g peeled prawns (medium size) /*bean sprouts
    150g turkey ham /*sweet corn
    2 carrots
    2 tablespoons of peas
    Half onion
    Soya oil or vegetable oil
    Salt, to taste
    NOTE: The recipe is for a big bowl of fried rice.

    LET´S COOK!

    1. Boil a pot of salted water. Add the rice. Return the water to the boil. Stir it well. Lower the heat and cook according to the instructions. Drain in a colander and stand for 5 minutes. Pour into a big bowl.
    2. Beat the eggs in a bowl. Add to a small hot pan with a splash of soya oil, wait a bit until it becomes firm and flip onto a plate. Put the other side of the omelette in the pan and wait a bit until it becomes firm. Turn again if it is necessary. Cut the plain omelette into cubes. Add into the big bowl with the rice.
    3. Wash the vegetables well. Peel carrots and cut into small cubes. Chop the onion into small cubes. Cut the turkey ham in small cubes.
    4. Heat the soya oil in wok. Saute the onion, until transparent. Add the peas, chopped carrots, chopped onion, chopped turkey ham and prawns. Stir several minutes, until well fried.
    5.Add the rice and the pieces of omelette. Raise the heat. Mix everything with a wooden spoon. Add salt, to taste.
    6. Remove the wok from heat. Let it cool for a while.
    7. Serve in small bowls with chopsticks. Add soy sauce / sweet and sour sauce, to taste.

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      HAM CHEESE PASTY (EMPANADA) / VEGAN FRIENDLY (JULY MENU)


      WIKI NOTE: An empanada is a stuffed bread or pastry baked or fried. Empanadas trace back their origins to Portugal and Galicia, the northwest region of Spain. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.

      HAM CHEESE EMPANADA OR PASTY 

      YOU WILL NEED: *vegan recipe
      2 sheets of puff pastry /*vegan puff pastry
      1 egg /*soy milk
      3 tomatoes
      2 tablespoons tomato sauce
      200g of sliced cheese /*vegan cheese
      200g of sliced ​​cooked ham /*vegan ham slices
      Oregano, to taste
      Salt, to taste

      LET´S COOK!
      1. Preheat the oven to 180潞 C. Cover the baking pan (square shape) with baking paper.
      2. Roll out one sheet of puff pastry with floured rolling pin. Cover the baking pan with the puff pastry.
      3. Prick the surface of the puff pastry randomly with a fork. Bake for around 15 minutes.
      4. Remove the baking pan. Spread the tomato sauce covering the puff pastry surface.
      NOTE: leave a margin of 2 cm unfilled around the edge, so the pasty can be closed on the unfilled margin.
      5.First, cover it with a layer of sliced ​​cooked ham. Second, cover the layer of sliced ​​cooked ham with a layer of slice cheese.
      6. Wash the tomatoes well and slice thinly. Cover the layer of slice cheese with the slices of tomato. Sprinke oregano.
      7. Roll out the other sheet of puff pastry with floured rolling pin. Cover the top of the baking pan with the puff pastry. Press the puff pastry with a fork around the edges. That way the sheets of puff pastry are joined.
      8. Beat an egg or soy milk and brush it on the top of puff pastry. Prick the surface of the puff pastry randomly with a fork. Make a small hole in the middle of the surface.
      9. Bake for around 30 minutes until the pastry is golden.
      10. Remove the baking pan. Let it cool for a while.
      11. Cut the pasty in big squares. Serve warm or cold.

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        7. JULY MENU


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        YOU WILL NEED: *vegan recipe
        2 sheets of puff pastry /*vegan puff pastry
        1 egg /*soy milk
        3 tomatoes
        2 tablespoons tomato sauce
        200g of sliced cheese /*vegan cheese
        200g of sliced ​​cooked ham /*vegan ham slices
        Oregano, to taste
        Salt, to taste

        LET´S COOK!
        1. Preheat the oven to 180潞 C. Cover the baking pan (square shape) with baking paper.
        2. Roll out one sheet of puff pastry with floured rolling pin. Cover the baking pan with the puff pastry.
        3. Prick the surface of the puff pastry randomly with a fork. Bake for around 15 minutes.
        4. Remove the baking pan. Spread the tomato sauce covering the puff pastry surface.
        NOTE: leave a margin of 2 cm unfilled around the edge, so the pasty can be closed on the unfilled margin.
        5.First, cover it with a layer of sliced ​​cooked ham. Second, cover the layer of sliced ​​cooked ham with a layer of slice cheese.
        6. Wash the tomatoes well and slice thinly. Cover the layer of slice cheese with the slices of tomato. Sprinke oregano.
        7. Roll out the other sheet of puff pastry with floured rolling pin. Cover the top of the baking pan with the puff pastry. Press the puff pastry with a fork around the edges. That way the sheets of puff pastry are joined.
        8. Beat an egg or soy milk and brush it on the top of puff pastry. Prick the surface of the puff pastry randomly with a fork. Make a small hole in the middle of the surface.
        9. Bake for around 30 minutes until the pastry is golden.
        10. Remove the baking pan. Let it cool for a while.
        11. Cut the pasty in big squares. Serve warm or cold.

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        YOU WILL NEED: *vegan recipe
        400g long grain rice (Basmati)
        3 eggs /*tofu
        150g peeled prawns (medium size) /*soy bean sprouts
        150g turkey ham /*corn kernels
        2 carrots
        2 tablespoons of peas
        Half onion
        Soya oil or vegetable oil
        Salt, to taste
        NOTE: The recipe is for a big bowl of fried rice.

        LET´S COOK!

        1. Boil a pot of salted water. Add the rice. Return the water to the boil. Stir it well. Lower the heat and cook according to the instructions. Drain in a colander and stand for 5 minutes. Pour into a big bowl.
        2. Beat the eggs in a bowl. Add to a small hot pan with a splash of soya oil, wait a bit until it becomes firm and flip onto a plate. Put the other side of the omelette in the pan and wait a bit until it becomes firm. Turn again if it is necessary. Cut the plain omelette into cubes. Add into the big bowl with the rice.
        3. Wash the vegetables well. Peel carrots and cut into small cubes. Chop the onion into small cubes. Cut the turkey ham in small cubes.
        4. Heat the soya oil in wok. Saute the onion, until transparent. Add the peas, chopped carrots, chopped onion, chopped turkey ham and prawns. Stir several minutes, until well fried.
        5.Add the rice and the pieces of omelette. Raise the heat. Mix everything with a wooden spoon. Add salt, to taste.
        6. Remove the wok from heat. Let it cool for a while.
        7. Serve in small bowls with chopsticks. Add soy sauce / sweet and sour sauce, to taste.

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        • ORANGE ICELOLLIE
        YOU WILL NEED: *vegan recipe
        cup of orange juice
        2 tablespoons of sugar, or to taste /*brown sugar

        • LEMON ICELOLLIE
        YOU WILL NEED: *vegan recipe
        cup of lemon juice
        4 tablespoons sugar, or to taste /*brown sugar

        • COCOA ICELOLLIE
        YOU WILL NEED: *vegan recipe
        cup of milk /*Almond milk
        2 tablespoons of cocoa powder, unsweetened
        2 tablespoons sugar, or to taste /*brown sugar

        • MILK AND CINNAMON ICELOLLIE
        YOU WILL NEED: *vegan recipe
        cup of milk /*Almond milk
        1 teaspoons of ground cinnamon 
        2 tablespoons sugar, or to taste  /*brown sugar
        NOTE: There are loads of flavours of ice-lollies. The natural fruit juices depend on the season of the year.

        LET´S COOK!

        1. A cup of natural orange juice. Add sugar and stir well, until the sugar dissolves.
        2. A cup of natural lemon juice. Add sugar and stir well, until the sugar dissolves.
        3. A cup of milk. Add sugar and cocoa powder. Stir well, until dissolved.
        4. A cup of milk. Add sugar and ground cinnamon. Stir well, until dissolved.
        5. Fill the Ice-lollies container (4 units) with each cup.
        6. Put it in the freezer, until frozen (at least 4 hours).
        7. Take the mix out of the freezer, wait for a while and bon apetite!

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        YOU WILL NEED: 
        400g watermelon
        1 small cucumber
        2 ripe tomatoes
        A quarter of onion
        A quarter of red pepper
        50g stale bread
        A splash of extra virgin olive oil
        A splash of cold water
        A splash of vinegar (optional)
        Salt, to taste
        NOTE: The recipe is for a jug of gazpacho.

        LET´S COOK!

        1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put into a jug.
        2. Wash the vegetables well. Peel the tomatoes and chop into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
        3. Chop the watermelon into cubes, carefully take out the seeds. Put into the jug. Add a splash of cold water and mix it well with a blender.
        4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
        5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.
        6. Serve in shot glasses or tall glasses with straws.

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