Friday, 28 June 2019

FRUIT RAINBOW FLAG: IDEA TO CELEBRATE PRIDE / VEGAN


WIKI NOTE: The rainbow flag is a symbol of LGBTQ+ pride and social movements.The colors reflect the diversity of the LGBTQ+ community. It originated in Northern California, but is now used worldwide. Designed by San Francisco artist Gilbert Baker in 1978, the design has undergone several revisions to first remove then re-add colors due to widely available fabrics. The most common variant consists of six stripes, with the colors red, orange, yellow, green, blue, and violet. The flag is commonly flown horizontally, with the red stripe on top, as it would be in a natural rainbow.

FRUIT RAINBOW FLAG
 
YOU WILL NEED:
Red: strawberry / watermelon
Orange: apricot / mandarin / orange
Yellow: pineapple
Green: melon / kiwi
Blue: blueberry
Violet: plum / blackberry
NOTE: seasonal fruit, if you can find all the colors of the flag. It can also be made with raw vegetables perfect for salad or dip in hummus.

LET´S COOK! 
1. Peel and cut the fruits into pieces.
2. Put the pieces of fruit in a tray. Make the six color lines of the flag horizontally.
3. Sprinkle icing sugar, ground cinnamon, etc. (Optional).
4. Serve the trays with small bowls to dip (dark chocolate, soy yogurt, etc.)

LET'S MAKE THE FLAG!

How to make the Six-color LGBT pride flag: red -  strawberry, orange - apricot, yellow - pineapple, green - melon, blue - blueberry and violet - plum.

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    Saturday, 22 June 2019

    EGGLESS SPANISH OMELETTE "TORTILLA DE PATATAS" / VEGAN


    WIKI NOTE: During the Spanish Civil War omelette without eggs it became popular because it was lean season. It was done with a mixture of flour and water in place of eggs, but now it is part of the vegan Spanish cuisine. The false omelette, made with orange peels instead of potatoes was also implemented during the Civil War in Spain.

    EGGLESS SPANISH OMELETTE "TORTILLA DE PATATAS"

    YOU WILL NEED: *This is a recipe for a small size tortilla.
    1 large potato or 2 small potatoes
    A quarter of an onion, to taste
    Bunch of stale bread / 2 tablespoons of chickpea flour and 2 tablespoons of water
    Olive oil
    Salt , to taste
    1/2 courgette (optional)
    NOTE: Courgette always works well to cook a tasty tortilla de patatas. Use the same amount of potatoes and courgettes (it means 1/2 courgette for this recipe).
    1 bell pepper (optional)
    NOTE: Red, yellow or green bell pepper add tasty flavour.


    LET´S COOK!
    1. Peel and chop the potatoes and the onion.
    NOTE: (optional ingredients) Wash well and chop half courgette. Wash well and cut into cubes a bell pepper (any color)
    2. Mix chopped potatoes and onion plus veggies (courgette and bell pepper) into a bowlAdd salt, to taste.
    3. Fry the potatoes and onion in olive oil until they are soft. Remove with a skimmer and put into a strainer.
    4. Put pieces of stale bread in water to soak. Drain the bread and mix with a blender.
    NOTE: Add some flour, to compact the mixture (optional).
    5.Add the beated bread to the fried potatoes and onion. Mix everything together
    NOTE: Add a bit of turmeric and/or saffron, if you want a yellow omelette (optional).
    5. Put the mixture in a small hot pan with a splash of virgin extra olive oil, wait a bit until it curdles and turn it over with a plate. Slide the other side of the tortilla into the pan and wait a bit until it curdle. Turn again if it is necessary. Then the tortilla is ready to eat.
    NOTE: You can turn it as many times as you like, until the tortilla is well cooked.
    7. Serve a piece of tortilla with salad or make a tortilla sandwich with a  roast bell pepper. Both are delicious ways to eat tortilla de patatas.
    NOTE: A spoon of Aioli sauce is always great with tortilla de patatas.

    • +HOMEMADE AIOLI SAUCE 
    WIKI NOTE: Aioli sauce or Allioli , from all i oli, Catalan for "garlic and oil", aioli is a typical paste-like cold sauce of Catalonia, Balearic Islands and Valencia. It is made by pounding garlic with olive oil and salt in a mortar until smooth.

    YOU WILL NEED:
    1 cup olive oil (aprox. 1/4l)
    1 garlic clove or 2 small garlic cloves, to taste
    A pinch of salt
    A dash of vinegar or lemon juice

    LET´S COOK!
    1. Put chopped garlic clove into the measuring cup of the blender. Incline slightly the measuring cup and add a dash of olive oil through the side of measuring cup. Add the salt.
    2. Mix the ingredients without moving the blender from the bottom of the measuring cup and add several dash of olive oil until emulsified.
    3. When the allioli is getting a thick texture at the bottom of the measuring cup,then start to make slowly up and down movements until smooth sauce texture.
    4. Add a dash of lemon juice / vinegar (to taste) when the allioli is getting thick, beat strongly for a while.
    5. Refrigerate until ready to consume.


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        Sunday, 2 June 2019

        6. JUNE MENU



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        YOU WILL NEED: *vegan recipe
        500g leeks
        150g potatoes
        A generous splash (approx. 50ml) of olive oil or a generous tablespoon of butter /*vegan butter
        A generous splash (approx. 50ml) of milk /*soy milk (optional)
        Salt, to taste
        White pepper, to taste
        Nutmeg, to taste
        Water, to boil

        LET´S COOK!
        1. Wash the vegetables well. Peel and chop potato into big pieces. Chop the leek (white part).
        2. Heat the olive oil in the pot. Saute the leeks until transparent.
        3. Add the potatoes into the pot. Stir several minutes with the rest of the ingredients.
        4. 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 cooker/stove and remove the pot from heat.
        5. Add the milk. Mix everything with the blender until creamy. 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). If the texture is too thick, add some more water.
        6. Serve the soup warm or cold. 
        • LET'S MAKE SOME CRUNCHY CROUTONS!
        1. Toast some slices of bread. Cut out several stars (cookie cutter - star shape) and cut the leftover bread into small cubes.
        2.Heat the olive oil in a small saucepan. Fry the stars and the small cubes of bread, until golden brown.
        3. Remove from pan and drain it with kitchen towels. Season (with salt, black pepper, chopped parsley), to taste.

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        • 1. CLASSIC MEATBALLS 
        YOU WILL NEED: *vegan recipe
        150g mixed minced meat (pork and/or beef) /*soya mince
        125g stale bread
        2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
        Half onion
        2 garlic cloves
        A handful of chopped parsley
        Rosemary, to taste
        Salt, to taste
        Black pepper, to taste
        Plain white flour, to dip in batter
        Bread crumbs, to dip in batter
        Olive oil, to fry

        LET´S COOK!
        1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic and chopped parsley into a big bowl. Mix everything with a wooden spoon.
        2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while.Strain the contents and add into the big bowl. Mix with a wooden spoon.
        3. Beat an egg and add it into the bowl. Add salt / black pepper / rosemary, to taste. Mix everything well. Divide the mix into small balls.
        4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat 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 meatballs, you can freeze them. It is always a good moment for meatballs.
        5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown for each side. Remove from pan and drain with kitchen towels.

        • 2. SPINACH: VEGGIE MEATBALLS 
        YOU WILL NEED: *vegan recipe
        150g of chopped spinach
        125g stale bread
        Several generous handful of grated cheddar cheese /*grated tofu
        Half onion
        2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
        Nutmeg, to taste
        Salt, to taste
        White pepper, to taste
        Plain white flour, to dip in batter
        Bread crumbs, to dip in batter
        Olive oil, to fry

        LET´S COOK!
        1. Put the chopped spinach, chopped onion, handful of grated cheddar cheese and chopped parsley into a big bowl. Mix everything with a wooden spoon.
        2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.
        3.Strain the contents. Add into the big bowl. Mix with a wooden spoon.
        4. Beat an egg and add it into the bowl (optional). Add salt / black pepper / oregano, to taste. Mix everything well. Divide the mix into small balls.
        5. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat 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 green vegeballs, you can freeze them. It is always a good moment for meatballs.
        6. Heat the olive oil in a small saucepan. Fry the green vegeballs, until golden brown on each side. Remove from pan and drain with kitchen towels.

        • 3. LENTIL: VEGGIE MEATBALLS 
        YOU WILL NEED: *vegan recipe
        150g of cooked lentils
        125g stale bread
        1 courgette
        A couple of garlic cloves (optional)
        2 handfuls of bread crumbs
        2 medium onion or chives
        2 eggs /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
        Ground cumin, to taste
        Salt, to taste
        Black pepper, to taste
        Plain white flour, to dip in batter
        Sesame seeds, to dip in batter
        Olive oil, to fry

        LET´S COOK!
        1. Soak the lentils for about 12 hours in cold water. Then drain them with a strainer. Put them in a saucepan cover of water and cook them over medium heat until the lentils are very tender. Drain them again and let them cool.
        NOTE: You can use a can of lentils, but first rinse them well with water and then drain them. The final result is not quite as good as with dried chickpeas.
        2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.
        3. Mix everything with the blender until you obtain the desired creamy texture.
        4. Put the mix into a big bowl. Add a handful of grated cheddar cheese, chopped courgette, chopped onion and chopped garlic. Mix everything with a wooden spoon.
        5. Cut the stale bread into big slices. Put into a bowl. Cover with water and wait for a while.Strain the contents. Add it into the big bowl and mix with a wooden spoon.
        6. Beat an egg and add it into the bowl (optional). Add salt / black pepper / ground cumin, to taste. Mix everything well. Divide the mix into small balls.
        7. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the sesame seeds. It is a triple action..
        NOTE: If you make lots of yellow vegeballs, you can freeze them. It is always a good moment for meatballs.
        8 . Heat the olive oil in a small saucepan. Fry the yellow vegeballs, until golden brown on each side. Remove from the pan and drain with kitchen towels.

        • LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!
        1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
        NOTE: wooden skewers (catering). 
        2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...) 
        NOTE: The best way to eat the multicoloured balls is by dipping them into the sauce.

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        DESSERT: MARIE BISCUIT CHOCOLATE NO-BAKE CAKE / +VEGAN VERSION

          YOU WILL NEED: *vegan recipe
          I. LAYER OF BISCUITS
          Marie biscuits packet /*vegan biscuits
          NOTE: Marie biscuit is a type of sweet biscuit similar to a Rich tea biscuit.
          Milk (approx.50ml) /*almond milk
          II. LAYER OF CHOCOLATE
          100g chocolate chunks /*vegan chocolate
          20g caster sugar /*brown sugar
          2 egg yolks /*2 tablespoons sugar-free strawberry jam50g butter /*vegan butter
          III. LAYER OF CUSTARD (optional)
          Custard powder (300g packet)
          III. LAYER OF JAM (optional)
          Strawberry jam
          NOTE: There are a million of different recipes for Marie biscuit cake in Spain because almost each house has its own recipe.

          LET´S COOK!
          1. Choose a baking pan. Metal, glass or ceramic pan are perfect containers. Medium size should be all right for this recipe. 
          NOTE: Size always depends on how big do you want the cake.
          2. Put the milk in a soup plate. Dip the Marie biscuits into the milk.
          First layer of biscuits - Cover the baking pan with the wet Marie biscuits. 
          3. Put the chocolate chunks, egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted.
          Second  layer / chocolate - Spread chocolate mixture covering the Marie biscuits layer.
          4. Dip more Marie biscuits into the milk until cover baking pan.
          Third layer of biscuits - Cover the chocolate layer with the wet Marie biscuits.
          5. Fourth layer / custard powder or strawberry jam - Spread custard powder or strawberry jam covering Marie biscuits layer.
          6. Dip more Marie biscuits into the milk and make a fifth layer.
          Fifth layer /  biscuits - Cover the chocolate layer with the wet Marie biscuits.  
          7. Put the chocolate chunks, egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted.
          Last layer / chocolate - Spread chocolate mixture covering the Marie biscuits layer.
          NOTE: Make as many layers as you want.
          8. Put the cake in the fridge for a while (between 2 and 4 hours).
          9. No-bake Marie biscuits cake should be served cold. 
          • LET'S TAKE A CAKE-PHOTO!
          How to make a biscuit portrait: Marie biscuit (head of the person), rectangle shape biscuit (body of the person). Draw details of the Marie biscuit character with syrup chocolate (big smile, eyes, tie, buttons...). Sugar-free candies or chopped strawberries (fruit) to decorate frame of the photo / cake.

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            YOU WILL NEED: *vegan recipe
            3 kiwis
            3 slices of melon
            200g caster sugar /*brown sugar, to taste
            2 teaspoons of honey /*agave nectar, to taste (optional)
            Half liter of cold water
            A tray of ice cubes
            A bunch of fresh mint leaves (optional)
            NOTE: The recipe is for a jug of slushie.

            LET´S COOK!
            1. Peel the kiwis and the slice of melon. Cut the fruit into pieces and put it into the blender measuring cup. Add sugar, a splash of water and mix it well with the blender.
            2. Crush a bunch of ice cubes in the blender. Add the crushed ice cubes, water and continue mixing until everything is well crushed. If you do not like the pulp, you can strain it.
            3. Serve in glasses with straws. Chop the mint leaves and sprinkle it on the top of each glass.
            NOTE: Put the glasses in the freezer for a while, so the kiwi slushie will be nice and cold.

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