Saturday, 12 October 2019

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


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WIKI NOTEHalloween is a celebration on the night of October 31st. It is most practiced in the United States and Canada. Children wear costumes and go to people's homes saying "Trick or treat!" to ask for candy and people give it to them. The suggestion is: "Give me a treat or I will play a trick on you." People often dress up as ghosts, witches, or other scary things for Halloween.

The pagan holiday Samhain, which the All Saints holy day replaced, was also known as the Day of the Dead. Many wiccans and modern pagans celebrate the Day of the Dead. This is a happy holiday (even though it celebrates death). It is the day that some believed the souls of dead people come back to Earth.

People have worn costumes at Halloween for centuries. Early costumes were usually scary. They were often supernatural beings or from folklore. Wearing a costume may come from Celtic festivals of Samhain and Calan Gaeaf. It could also be from the Christian Allhallowtide. Scary costumes are still popular.
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      Tuesday, 1 October 2019

      10. OCTOBER MENU



      ---------------------------------------------------------------------------------------------------------------------STARTER: SPINACH SOUP  / +VEGAN VERSION



      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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      MAIN COURSE: TROPICAL PIZZA: DOUGH & TOPPING / +VEGAN VERSION

      YOU WILL NEED:
      • 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.
      • TOPPING *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! 
      • 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.
      • TOPPING
      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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        DESSERT: RING DOUGHNUTS "ROSQUILLAS" / +VEGAN VERSION

        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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        DRINK: FOREST FRUITS MILKSHAKE  / +VEGAN VERSION

        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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