Saturday, 29 December 2018

FRUIT HEDGEHOG: PEAR GRAPES / VEGAN: NEW YEAR´S EVE, 12 GRAPES TRADITION




WIKI NOTE: In Spain, the actual countdown is primarily followed from the clock on top of the Casa de Correos building in Puerta del Sol Square in Madrid. It is traditional to eat twelve grapes, one on each chime of the clock. This tradition has its origins in 1909, when grape growers in Alicante thought of it as a way to cut down on the large production surplus they had had that year. The tradition consists of eating a grape with each bell strike at midnight of December 31st. According to the tradition, that leads to a year of prosperity. After the clock has finished striking twelve, people greet each other and toast with sparkling wine such as cava or champagne, or with cider.

Nowadays, the tradition is followed by almost every Spaniard (Spain, Latin American countries, as well as Hispanic communities in the United States, also the Philippines and Hay Flat, South Australia), and the twelve grapes have become synonymous with the New Year.

FRUIT HEDGEHOG 

YOU WILL NEED:
1 pear
Bunch of white grapes (24 white grapes per pear)
2 cloves
1 black olive

LET'S MAKE THE FRUIT HEDGEHOG!

1. Peel the upper half part of the pear that will form the snout.
2. Skewer the grapes in the toothpicks.
NOTE: At home, we make a hedgehog per couple, which means 24 grapes per hedgehog.
3. Poke them in that part of the pear that has the peel to form the thorny part of the hedgehog.
4. How to make the face: half black olive (nose), 2 cloves (eyes).
NOTE: You can also use this hedgehog to make a yummy fruit picnic.

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    Sunday, 2 December 2018

    IDEAS TO CELEBRATE HAPPY HOLIDAYS: XMAS SWEETS + 4 RECIPES / VEGAN FRIENDLY


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    Sunday, 25 November 2018

    YUMMY TAPAS + 4 RECIPES / VEGAN FRIENDLY

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              Sunday, 11 November 2018

              ZUCCHINI (COURGETTE) VEGAN CAKE



              WIKI NOTE:  Zucchini or courgette, like all squash, has its ancestry in the Americas. However, the varieties of squash were developed in Italy, many generations after their introduction from the Americas. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their names.

              ZUCCHINI (COURGETTE) VEGAN CAKE

              YOU WILL NEED:
              DRY INGREDIENTS:
              1 and 1/2 cups wheat flour (plain or all-purpose) 
              2 cup panela sugar or unrefined cane sugar
              2 tsp baking powder
              1 tsp baking soda
              A pich of salt
              1 and 1/2 tsp ground cinnamon
              WET INGREDIENTS:
              1/4 cup cranberry sauce or 2 mashed ripe bananas
              1 and 1/2 tsp vanilla extract
              1/3 cup sunflower oil (or veggie oil, any neutral flavored)
              1 and 1/2 cup grated courgettes

              NOTE: Homemade measurement units



              LET´S BAKE!
              1. Preheat the oven to 180 潞 C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
              NOTE: Standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It´s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want,  you will get a bigger cake. You have tons of different sizes of baking pan depends on the final amount.
              2. Combine dry ingredients in a bowl: brown sugar, flour, baking powder, ground cinnamon and salt. Mix them well 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.
              4. Wash the courgettes well. Grated  it. Add it to the wet ingredients and mix it well.
              NOTE: Put grated courgettes in a bowl with a dash of alcohol (to taste, I like with Cacha莽a) for an adults cake.
              5.Combine wet ingredients in a bowl: cranberry sauce, vanilla extract, vegan margarine and grated courgettes until well mixed.
              6. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
              7. Pour the mix into the bread pan. Sprinkle brown sugar on the top.
              NOTE: Arrange the thin pineapple slices around the cake decoratively. Drizzle over some syrup if using (optional presentation).
              8. It´s a moistly cake. Bake for it around 40 minutes, until browned.
              NOTE: Don´t open the oven, you can always leave the cake in the oven for a few more minutes.
              9.  Remove from the oven. Leave to cool. Put slices of courgettes on the top. Sprinkle a little bit of vegan icing sugar and ground cinnamon.

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                Sunday, 14 October 2018

                IDEAS TO CELEBRATE HALLOWEEN: SCARY TAPAS + 8 RECIPES / VEGAN FRIENDLY


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                  • Publication / WHMHalloween for little foodies (spooky treats)

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