Wednesday, 2 October 2013

FOREST BERRY MILKSHAKE / VEGAN OPTION (OCTOBER MENU)


WIKI NOTE: The blueberries are native to North America, commercially cultivated highbush blueberries were not introduced into Europe until the 1930s. The blueberries are perennial flowering plants with indigo-colored berries from the section Cyanococcus within the genus Vaccinium.  The genus Vaccinium has a mostly circumpolar distribution with species in North America, Europe, Asia, and Africa. The genus that also includes cranberries, bilberries and grouseberries.

FOREST BERRY MILKSHAKE 

YOU WILL NEED: *vegan recipe
A handful of blueberries
A cup of milk /*soy milk
1 forest berry yogurt (125g - small size) /*soy forest berry yogurt
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 blueberries. Put it into the measuring cup of the blender.
2. Add a scoop of vanilla ice cream, milk, honey and yogurt. Mix everything with the blender until foaming. Sweeten the taste by adding honey.
3. Serve it in a glass with a straw. Put some blueberries on the top of the glass. 
NOTE: Put the glasses in the freezer for a while, so the forest milk shake will be cold.

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      RING DOUGHNUTS (ROSQUILLAS) / VEGAN OPTION (OCTOBER MENU)


      WIKI NOTE: The earliest known recorded usage of the term dates to an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes.

      Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.

      RING DOUGHNUTS (ROSQUILLAS) 

      YOU WILL NEED: *vegan recipe
      2 whole eggs /*soy yogurts (125g - small size container)
      6 tablepoons of sunflower oil
      6 tablepoons of caster sugar /*8 tablepoons of panela sugar or unrefined cane sugar
      250g wheat flour (plain or all-purpose) , plus extra for flouring
      1 teaspoon of baking powder
      1 lemon, zest only
      A pinch of salt
      1 teaspoon of anise extract (optional)
      Sunflower oil, for deep frying
      Icing sugar, to sprinkle
      NOTE: There are a million of different recipes for ring doughnuts in Spain because almost each house has its own granny recipe. This is the recipe of "Chita", my cousin´s grandma uncle. Everything is eye ball.

      LET´S COOK!
      1. Sift the white flour and baking powder into a big bowl. Stir in the caster sugar and the lemon zest. Mix it with a wooden spoon.
      2. Beat the eggs or soy yogurts. Add to the dry ingredients in the bowl. Stir in the sunflower oil, anise extract and a pinch of salt. Work the ingredients together into a smooth ball.
      NOTE: Add more flour as necessary or until the dough is not sticky and slightly springy to touch.
      3. Place into a bowl and leave to rise for 30 minutes, covered with a damp tea towel, until doubled in volume.
      4. Turn it out on to a floured work surface. Punch down the dough with your fist, knead lightly then divide into small equal balls.
      5. Roll them between your palms to form strips. Cut the strip in small equal pieces and make a ring with each piece. This will make the doughnuts shape.
      6. Put the doughnuts to one side on a tray.
      7. Heat the oil in a deep pan to 170潞C.
      8. Place the rings, 2-3 at a time, carefully into the hot oil and cook for 3-4 mins, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
      9. Lift on to kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little more lemon zest. Place on a rack to cool.
      NOTE: Put black chocolate chunks in a saucepan. Warm gently, stirring until all melted. Dip some doughnuts into the chocolate. So, there you have yummy, yummy chocolate doughnuts!

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      TROPICAL PIZZA + HOMEMADE DOUGH / VEGAN OPTION (OCTOBER MENU)


      WIKI NOTE:  The ancient Greeks covered their bread with oils, herbs and cheese. Modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century.
      The term "pizza" first appeared "in a Latin text from the southern Italian town of Gaeta in 997 AD, which states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday".

      National Pizza Month is an observance that occurs for the month of October every year in the United States and some areas of Canada.This observance began in October 1984, and was created by Gerry Durnell, the publisher of Pizza Today magazine.

      TROPICAL PIZZA + HOMEMADE DOUGH

      YOU WILL NEED:
      • PIZZA DOUGH *vegan
      500g wheat flour (plain or all-purpose)
      50g olive oil
      250ml beer
      1 tablespoon of salt
      NOTE: Pizza dough can be either homemade or store-bought.
      • FILLING *vegan recipe
      3 slices of fresh pineapple or 3 sliced pineapple in light syrup (small can - 227g)
      2 tablespoons of tomato sauce (Passata)
      200g of sliced cheese /*vegan cheese
      200g of sliced ​​cooked ham /*vegan ham
      Several generous handfuls of grated cheese (Mozzarella) /*vegan grated cheese
      Dried oregano, to taste
      Ground black pepper, to taste
      Salt, to taste

      LET´S COOK! 
      • PIZZA DOUGH 
      1. Mix wheat flour and salt together in a large bowl. Mix olive oil and beer in a jar.
      2. Gradually add the liquid mixture into the large bowl, mixing well to form a soft dough.
      3. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic.
      4. Transfer to a clean bowl, cover with a damp tea towel and leave to rest for about 2 hours, it is not going to rise a lot but it will be easily to roll.
      5. Divide the dough into 2 balls. Roll one out onto a lightly floured work surface until it has the diameter of medium pizza size.
      6. Cover the tart baking pan with baking paper and put pizza base. Preheat the oven to its highest temperature.
      • FILLING
      7. Spread a little tomato sauce over the pizza base and top with sliced ​​cooked ham, sliced cheese and slices of fresh pineapple. Top it with the grated cheese.
      8. Add salt and black pepper, to taste.
      9. Bake the pizza in the oven until the base is crisp and golden-brown around the edges and any cheese on the topping has melted. Sprinkle dried oregano when the pizza is almost done. 
      10. Remove the pizza. Let cool it for a while.
      11. Cut the pizza into triangle pieces and serve it warm.
      • IT´S PIZZA TIME!
      How to make a clock:  pineapple cubes (numbers) and red pepper (hour hands).

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        SPINACH SOUP / VEGAN FRIENDLY (OCTOBER MENU)


        WIKI NOTE: The cartoon character Popeye the Sailor Man is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. The commonly accepted version of events states this portrayal was based on faulty calculations of the iron content. In this version, German scientist Emil von Wolff misplaced a decimal point in an 1870 measurement of spinach's iron content, leading to an iron value ten times higher than it should have been, and this faulty measurement was not noticed until the 1930s. This caused the popular misconception that spinach is high in iron that makes the body stronger.

        SPINACH SOUP 

        YOU WILL NEED: *vegan recipe
        1 package of frozen spinach
        100g potatoes
        40g leek (white part)
        50g carrots
        A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
        A generous splash (about 50ml) of milk (optional) /*soy milk
        Salt, to taste
        White pepper, to taste
        Nutmeg (optional)
        Water (to boil)
        2 whole eggs /*sliced tofu, to fried

        LET´S COOK!
        1. Wash the vegetables well. Peel potatoes and carrots. Cut potatoes into big pieces. Chop onion, carrots and leek.
        2. Defrost frozen spinach. Squeeze out any liquid before using it.
        3. Heat the olive oil in the pot. Saute the onion and the leek until transparent.
        4. Add carrots and potatoes into the pot. Stir several minutes with the rest of the ingredients.
        5. 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 heat.
        6. Add the spinach and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer for about 5 minutes. Add the white pepper, nutmeg and salt, to taste.
        NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
        7. Serve the soup warm.


        • LET'S MAKE THE OMELETTE FLOWER!
        How to make an omelette flower: omelette cubes (petals), omelette cube or circle (flower center).

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        10. OCTOBER MENU



        ---------------------------------------------------------------------------------------------------------------------STARTER: SPINACH SOUP  / VEGAN FRIENDLY



        YOU WILL NEED: *vegan recipe
        1 package of frozen spinach
        100g potatoes
        40g leek (white part)
        50g carrots
        A generous splash (about 50ml) of extra virgin olive oil or olive oil, to taste
        A generous splash (about 50ml) of milk (optional) /*soy milk
        Salt, to taste
        White pepper, to taste
        Nutmeg (optional)
        Water (to boil)
        2 whole eggs /*sliced tofu, to fried

        LET´S COOK!
        1. Wash the vegetables well. Peel potatoes and carrots. Cut potatoes into big pieces. Chop onion, carrots and leek.
        2. Defrost frozen spinach. Squeeze out any liquid before using it.
        3. Heat the olive oil in the pot. Saute the onion and the leek until transparent.
        4. Add carrots and potatoes into the pot. Stir several minutes with the rest of the ingredients.
        5. 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 heat.
        6. Add the spinach and the milk. Mix everything with the blender until it is the consistency of a soup. Then simmer for about 5 minutes. Add the white pepper, nutmeg and salt, to taste.
        NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
        7. Serve the soup warm.


        • LET'S MAKE THE OMELETTE FLOWER!
        How to make an omelette flower: omelette cubes (petals), omelette cube or circle (flower center).

        ---------------------------------------------------------------------------------------------------------------------
        MAIN COURSE: TROPICAL PIZZA + HOMEMADE DOUGH / VEGAN FRIENDLY

        YOU WILL NEED:
        • PIZZA DOUGH *vegan
        500g wheat flour (plain or all-purpose)
        50g olive oil
        250ml beer
        1 tablespoon of salt
        NOTE: Pizza dough can be either homemade or store-bought.
        • FILLING *vegan recipe
        3 slices of fresh pineapple or 3 sliced pineapple in light syrup (small can - 227g)
        2 tablespoons of tomato sauce (Passata)
        200g of sliced cheese /*vegan cheese
        200g of sliced ​​cooked ham /*vegan ham
        Several generous handfuls of grated cheese (Mozzarella) /*vegan grated cheese
        Dried oregano, to taste
        Ground black pepper, to taste
        Salt, to taste

        LET´S COOK! 
        • PIZZA DOUGH 
        1. Mix wheat flour and salt together in a large bowl. Mix olive oil and beer in a jar.
        2. Gradually add the liquid mixture into the large bowl, mixing well to form a soft dough.
        3. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic.
        4. Transfer to a clean bowl, cover with a damp tea towel and leave to rest for about 2 hours, it is not going to rise a lot but it will be easily to roll.
        5. Divide the dough into 2 balls. Roll one out onto a lightly floured work surface until it has the diameter of medium pizza size.
        6. Cover the tart baking pan with baking paper and put pizza base. Preheat the oven to its highest temperature.
        • FILLING
        7. Spread a little tomato sauce over the pizza base and top with sliced ​​cooked ham, sliced cheese and slices of fresh pineapple. Top it with the grated cheese.
        8. Add salt and black pepper, to taste.
        9. Bake the pizza in the oven until the base is crisp and golden-brown around the edges and any cheese on the topping has melted. Sprinkle dried oregano when the pizza is almost done. 
        10. Remove the pizza. Let cool it for a while.
        11. Cut the pizza into triangle pieces and serve it warm.
          • IT´S PIZZA TIME!
          How to make a clock:  pineapple cubes (numbers) and red pepper (hour hands).

          ---------------------------------------------------------------------------------------------------------------------
          DESSERT: RING DOUGHNUTS (ROSQUILLAS) / VEGAN FRIENDLY

          YOU WILL NEED: *vegan recipe
          2 whole eggs /*soy yogurts (125g - small size container)
          6 tablepoons of sunflower oil
          6 tablepoons of caster sugar /*8 tablepoons of panela sugar or unrefined cane sugar
          250g wheat flour (plain or all-purpose) , plus extra for flouring
          1 teaspoon of baking powder
          1 lemon, zest only
          A pinch of salt
          1 teaspoon of anise extract (optional)
          Sunflower oil, for deep frying
          Icing sugar, to sprinkle
          NOTE: There are a million of different recipes for ring doughnuts in Spain because almost each house has its own granny recipe. This is the recipe of "Chita", my cousin´s grandma uncle. Everything is eye ball.

          LET´S COOK!
          1. Sift the white flour and baking powder into a big bowl. Stir in the caster sugar and the lemon zest. Mix it with a wooden spoon.
          2. Beat the eggs or soy yogurts. Add to the dry ingredients in the bowl. Stir in the sunflower oil, anise extract and a pinch of salt. Work the ingredients together into a smooth ball.
          NOTE: Add more flour as necessary or until the dough is not sticky and slightly springy to touch.
          3. Place into a bowl and leave to rise for 30 minutes, covered with a damp tea towel, until doubled in volume.
          4. Turn it out on to a floured work surface. Punch down the dough with your fist, knead lightly then divide into small equal balls.
          5. Roll them between your palms to form strips. Cut the strip in small equal pieces and make a ring with each piece. This will make the doughnuts shape.
          6. Put the doughnuts to one side on a tray.
          7. Heat the oil in a deep pan to 170潞C.
          8. Place the rings, 2-3 at a time, carefully into the hot oil and cook for 3-4 mins, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
          9. Lift on to kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little more lemon zest. Place on a rack to cool.
          NOTE: Put black chocolate chunks in a saucepan. Warm gently, stirring until all melted. Dip some doughnuts into the chocolate. So, there you have yummy, yummy chocolate doughnuts!

          ---------------------------------------------------------------------------------------------------------------------
          DRINK: FOREST BERRY MILKSHAKE  / VEGAN FRIENDLY

          YOU WILL NEED: *vegan recipe
          A handful of blueberries
          A cup of milk /*soy milk
          1 forest berry yogurt (125g - small size) /*soy forest berry yogurt
          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 blueberries. Put it into the measuring cup of the blender.
          2. Add a scoop of vanilla ice cream, milk, honey and yogurt. Mix everything with the blender until foaming. Sweeten the taste by adding honey.
          3. Serve it in a glass with a straw. Put some blueberries on the top of the glass. 
          NOTE: Put the glasses in the freezer for a while, so the forest milk shake will be cold.

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