Friday, 2 August 2013

PINEAPPLE COCONUT SLUSHIE / VEGAN (AUGUST MENU)


WIKI NOTE: The plant is indigenous to South America and is said to originate from the area between southern Brazil and Paraguay; The natives of southern Brazil and Paraguay spread the pineapple throughout South America, and it eventually reached the Caribbean, Central America and Mexico, where it was cultivated by the Mayas and the Aztecs.

Columbus encountered the pineapple in 1493 on the leeward island of Guadeloupe. He called it pi帽a de Indes, meaning "pine of the Indians", and brought it back with him to Europe. The Spanish introduced it into the Philippines, Hawaii (introduced in the early 19th century, first commercial plantation 1886), Zimbabwe and Guam. The Portuguese took the fruit from Brazil and introduced it into India by 1550.

PINEAPPLE COCONUT SLUSHIE 

YOU WILL NEED: *vegan recipe
3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
A generous handful of grated coconut
2 teaspoons of panela sugar or unrefined cane sugar, to taste
3 cups of pineapple juice or water (half liter ish)
A tray of ice cubes
NOTE: The recipe is for a jar.

LET´S COOK!
1. Peel the pineapple. Cut it into slices and put it into the blender measuring cup. Add  brown sugar, grated coconut and a splash of pineapple juice or water. Mix it well with the blender.
2. Smash a bunch of ice cubes. Add the smashed ice cubes, pineapple juice and continue mixing until everything is well crushed. If you do not like the pulp, you have to strain it.
3. Serve in glasses with straw. Sprinkle grated coconut on the top of each glass.
NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.


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FRUIT LOLLIPOP: MELON WATERMELON / VEGAN (AUGUST MENU)


WIKI NOTE: The first confectioneries that closely resemble what we call lollipops date to the Middle Ages, when the nobility would often eat boiled sugar with the aid of sticks or handles.
The invention of the modern lollipop is still something of a mystery. There is some speculation that lollipops were invented during the American Civil War (1861–1865). Others believe some version of the lollipop has been around since the early 1800s. George Smith claimed to be the first to invent the modern style lollipop in 1908 and trademarked the lollipop name in 1931.
The term may have derived from the term "lolly" (tongue) and "pop" (slap).

FRUIT LOLLIPOP - MELON WATERMELON 

YOU WILL NEED:
Half green or yellow melon (medium size)
Half water-melon (medium size)
*Wooden skewers (catering

LET´S COOK! 
1. Empty half green melon and half watermelon with the melon scooper / baller.
2. Make as much fruit balls as you can.
3. Put the watermelon balls into a big bowl. Do the same with the melon balls.

  • LET'S MAKE SOME FRUIT LOLLIPOPS!
1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wood stick.
2.Make as much as lollipops as you want.
3. Put the lollipops on a tray and place it in the fridge for long.
4.The fruit lollipops (fresh fruit brochettes) should be served cold.


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STUFFED STEAK / VEGAN FRIENDLY (AUGUST MENU)


WIKI NOTE: It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius "De Re Coquinaria", which contains recipes for stuffed chicken, hare, pig, and dormouse. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

STUFFED MEAT 

YOU WILL NEED: *vegan recipe
Big flank (bavette) steak / *Seitan Steak
Salt, to taste
Chopped cloves of garlic, to taste
Chopped a bunch of parsley, to taste
  • FILLING
2 eggs
Several sliced ​​cooked ham to cover the roly-poly
Several sliced ​​cheese to cover the roly-poly
Several sliced smoked bacon to cover the roly-poly
2 or 3 sausages (Frankfurt)
Salt, to taste
Black pepper, to taste
  • *VEGAN FILLING
Several sliced ​​tofu fried steaks
Several sliced ​​vegan cheese to cover the roly-poly
Several sliced crispy vegan smoked Mushroom to cover the roly-poly
Several sliced vegan ham roll (soy protein) to cover the roly-poly 
2 or 3 veggie sausages
Salt, to taste
Black pepper, to taste
NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.
  • SAUCE
Chopped onion, to taste
Chopped cloves of garlic, to taste
Chopped red and green pepper, to taste
Chopped carrots, to taste
A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
Rosemary, to taste Salt, to taste
Black pepper, to taste
NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.

LET´S COOK!
1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves garlic, chopped parsley and salt, to taste.
2. Whisk the eggs and make 2 thin plain omelets.
3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.
NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.
4. Chop the sausages into slices and distribute them well around the surface shape.
5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.
6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.
NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).
7. Preheat a griddle pan on a high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.
8. Preheat a pot big enough to fit the meat roly-poly on a low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and saut茅 for a few minutes.
9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on a low heat around 45 minutes. The meat roly-poly is done when the meat is tender.
10. Remove the pot. Cut the meat roly-poly into thin slices.
11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain desired texture (sauce). Add the black pepper and salt, to taste.
NOTE: The slices of meat roly-poly are a good fill for sandwich.


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    SANDWICHES HOUSE + FILLINGS: HOMEMADE SEAFOOD P脗T脡, HAM CREAM CHEESE, HUMMUS 3 WAYS / VEGAN FRIENDLY (AUGUST MENU)

    WIKI NOTE: The first written usage of the English word appeared in Edward Gibbon's journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat.It is commonly said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating, without using a fork, and without getting his cards greasy from eating meat with his bare hands.


    SANDWICHES HOUSE 
    •  FILLINGS
      • HOMEMADE SEAFOOD PATE 
    YOU WILL NEED:
    1 boiled egg
    6 or 8 crab sticks, to taste
    3 tablespoons of mayonnaise, to taste
    2 cheese wedges (the laughing cow)
    A can of marinated / pickled mussels
    A can of tuna chunks
    A dash of lemon juice
    Handful of chopped onion (optional)
    Salt, to taste
    Black pepper, to taste

    LET´S COOK! 
    1. Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked mussels, chopped onion and 2 tablespoons of mayonnaise on the base of the blender. Mix everything with the blender.
    2. Add the dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (p芒t茅). Add the black pepper and salt, to taste.
    3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
    NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.
      • HAM CREAM CHEESE
    YOU WILL NEED:
    200g cream cheese (Philadelphia)
    150g Italian Style or Ib茅rico ham cubes
    A splash of double cream, to taste
    Salt, to taste
    Black pepper, to taste

    LET´S COOK!
    1. Put cream cheese, ham cubes and double cream on the base of the blender. Mix it with the blender, until obtain desired texture (p芒t茅). Add the black pepper and salt, to taste.
    2. Take out the crust of the sandwich bread. Spread the ham filling on sandwich bread to make a sandwich.
    NOTE: You will need 2 sandwich with the ham filling to build the sandwich house.

    • LET'S BUILD A HOUSE!
    1. HOUSE (3 sandwiches): first put a sailor filling sandwich on the bottom, place a ham filling sandwich over it and place a sailor filling sandwich on the top (house). So, the sandwich house is built.
    2. ROOF (2 sandwiches): Cut a sailor filling sandwich and a ham filling sandwich in triangles. Put them on the top of the house to make the roof.
    NOTE: Put the leftover ham and sailor fillings in a Tupperware. It can be on the fridge for a few days. Dip it with carrot and celery sticks, fresh veggies, bread sticks, pita bread...

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    8. AUGUST MENU


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    STARTER: SANDWICHES HOUSE + FILLINGS: SEAFOOD P脗T脡 ,  HAM CREAM CHEESE, HUMMUS 3 WAYS / VEGAN FRIENDLY



      • FILLINGS
        • SEAFOOD 
      YOU WILL NEED:
      1 boiled egg
      6 or 8 crab sticks, to taste
      3 tablespoons of mayonnaise, to taste
      2 cheese wedges (the laughing cow)
      A can of marinated / pickled mussels
      A can of tuna chunks
      A dash of lemon juice
      Handful of chopped onion (optional)
      Salt, to taste
      Black pepper, to taste

      LET´S COOK! 
      1. Put boiled egg, crab sticks, cheese wedges, tuna chunks, picked mussels, chopped onion and 2 tablespoons of mayonnaise on the base of the blender. Mix everything with the blender.
      2. Add the dash of lemon juice and 1 tablespoon of mayonnaise. Mix everything well with the blender, until obtain desired texture (p芒t茅). Add the black pepper and salt, to taste.
      3. Take out the crust of the sandwich bread. Spread the sailor filling on sandwich bread to make a sandwich.
      NOTE: You will need 3 sandwich with the sailor filling to build the sandwich house.
        • HAM CREAM CHEESE
      YOU WILL NEED:
      200g cream cheese (Philadelphia)
      150g Italian Style or Ib茅rico ham cubes
      A splash of double cream, to taste
      Salt, to taste
      Black pepper, to taste

      LET´S COOK!
      1. Put cream cheese, ham cubes and double cream on the base of the blender. Mix it with the blender, until obtain desired texture (p芒t茅). Add the black pepper and salt, to taste.
      2. Take out the crust of the sandwich bread. Spread the ham filling on sandwich bread to make a sandwich.
      NOTE: You will need 2 sandwich with the ham filling to build the sandwich house.

      • LET'S BUILD A HOUSE!
      1. HOUSE (3 sandwiches): first put a sailor filling sandwich on the bottom, place a ham filling sandwich over it and place a sailor filling sandwich on the top (house). So, the sandwich house is built.
      2. ROOF (2 sandwiches): Cut a sailor filling sandwich and a ham filling sandwich in triangles. Put them on the top of the house to make the roof.
      NOTE: Put the leftover ham and sailor fillings in a Tupperware. It can be on the fridge for a few days. Dip it with carrot and celery sticks, fresh veggies, bread sticks, pita bread...

      ---------------------------------------------------------------------------------------------------------------------
      YOU WILL NEED: *vegan recipe
      Big flank (bavette) steak / *Seitan Steak
      Salt, to taste
      Chopped cloves of garlic, to taste
      Chopped a bunch of parsley, to taste
      • FILLING:
      2 eggs
      Several sliced ​​cooked ham to cover the roly-poly
      Several sliced ​​cheese to cover the roly-poly
      Several sliced smoked bacon to cover the roly-poly
      2 or 3 sausages (Frankfurt style)
      Salt, to taste
      Black pepper, to taste
      • VEGAN FILLING:
      Several sliced ​​tofu fried steaks
      Several sliced ​​vegan cheese to cover the roly-poly
      Several sliced crispy vegan smoked Mushroom to cover the roly-poly
      Several sliced vegan ham roll (soy protein) to cover the roly-poly 
      2 or 3 veggie sausages
      Salt, to taste
      Black pepper, to taste

      NOTE: There are a million of fillings for the meat roly-poly in Spain because almost each house has its own recipe.
      • SAUCE:
      Chopped onion, to taste
      Chopped cloves of garlic, to taste
      Chopped red and green pepper, to taste
      Chopped carrots, to taste
      A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
      Rosemary, to taste Salt, to taste
      Black pepper, to taste

      LET´S COOK!
      1. Lay the steak on a chopping board. Use a rolling pin to bash the steak out flat. The steak has to be a good flat rectangle shape. Season the steak with chopped cloves garlic, chopped parsley and salt, to taste.
      2. Whisk the eggs and make 2 thin plain omelets.
      3. Make a layer with thin plain omelets on the rectangle steak. Next place a layer with cooked ham and another layer of cheese slices. Do the same with the bacon layer.
      NOTE: Heat a small saucepan. Fry the sliced smoked bacon until a bit crunchy.
      4. Chop the sausages into slices and distribute them well around the surface shape.
      5. Tightly roll up the steak, tucking in the ends of the steak to keep as much filling in as possible.
      6. First, tie the ends with a knot of sewing thread (special for cooking). Then, tie the meat roly-poly like a net around it.
      NOTE: Put the meat roly-poly on a tray. Place it in the fridge for long to firm up slightly (optional).
      7. Preheat a griddle pan on a high heat with a generous splash (about 50ml) of extra virgin olive oil. Sear the meat roly-poly on the outside for 3-4 minutes on each side until golden.
      8. Preheat a pot big enough to fit the meat roly-poly on a low heat with a generous splash (about 50ml) of extra virgin olive oil. Add the chopped vegetables and saut茅 for a few minutes.
      9. Put the meat roly-poly inside the pot. Add a glass of water and a bunch of chopped rosemary. Then cover the pot and cook it on a low heat around 45 minutes. The meat roly-poly is done when the meat is tender.
      10. Remove the pot. Cut the meat roly-poly into thin slices.
      11. Pour the cooked veggies and the liquid on the base of the blender. Mix it with the blender, until obtain desired texture (sauce). Add the black pepper and salt, to taste.
      NOTE: The slices of meat roly-poly are a good fill for sandwich.

      ---------------------------------------------------------------------------------------------------------------------

      YOU WILL NEED:
      Half green or yellow melon (medium size)
      Half water-melon (medium size)
      *Wooden skewers (catering

      LET´S COOK! 
      1. Empty half green melon and half watermelon with the melon scooper / baller.
      2. Make as much fruit balls as you can.
      3. Put the watermelon balls into a big bowl. Do the same with the melon balls.

      • LET'S MAKE SOME FRUIT LOLLIPOPS!
      1. Stick alternatively 4 watermelon balls and 4 melon balls in a long wood stick.
      2.Make as much as lollipops as you want.
      3. Put the lollipops on a tray and place it in the fridge for long.
      4.The fruit lollipops (fresh fruit brochettes) should be served cold.

      ---------------------------------------------------------------------------------------------------------------------
      YOU WILL NEED: *vegan recipe
      3 or 4 slices of natural pineapple, sliced pineapple in light syrup or pineapple chunks (small can - 227g)
      A generous handful of grated coconut
      2 teaspoons of brown sugar, to taste
      3 cups of pineapple juice or water (half liter ish)
      A tray of ice cubes
      NOTE: The recipe is for a jar.

      LET´S COOK!
      1. Peel the pineapple. Cut it into slices and put it into the blender measuring cup. Add  brown sugar, grated coconut and a splash of pineapple juice or water. Mix it well with the blender.
      2. Smash a bunch of ice cubes. Add the smashed ice cubes, pineapple juice and continue mixing until everything is well crushed. If you do not like the pulp, you have to strain it.
      3. Serve in glasses with straw. Sprinkle grated coconut on the top of each glass.
      NOTE: Put the glasses in the freezer for a while, so the pineapple slushie will be cold.

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