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Tag: food of the world

  • Panlevi: Aruba sponge cookies

    Panlevi: Aruba sponge cookies

    This month’s Food of the World has us visiting Aruba. I’ve been pretty excited about all these tropical places we’re visiting this year, when of course life got ahead of me. Way ahead of me! Thankfully, Mireille from The Schizo Chef, has an Aruba heritage and was able to help me out with a recipe this month, saving me time digging through recipes. Bonus, it was the perfect first day of school snack as well.

    Panlevi are cookies from Aruba. With simple ingredients, kids will love these.

    Mmm don’t those look great?! You know what’s really awesome, though, these cookies mix up and bake real simple. Texture wise, it’s not your normal cookie – crispy outside, but semi spongey inside. I can’t really tell you how mine compare to others though, since there are only 2 other online recipes for Panlevi and they are exactly the same as the one I used, and have no pictures!

    Panlevi. Aruban Sponge Cookies

     

     

    Panlevi
    Aruban Sponge Cookies
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    Ingredients
    1. 4 eggs
    2. 1 cup sugar
    3. 1/4 tsp nutmeg
    4. 1 tsp vanilla
    5. 2 1/2 cups flour
    6. dash of salt
    Instructions
    1. Preheat oven to 325 F
    2. Beat eggs until frothy. I’d even venture to try whisking them for a more frothy and light texture.
    3. Add in sugar and mix. Add nutmeg and vanilla. Mix well.
    4. Sift flour and salt. Fold into egg mixture.
    5. Drop by spoonful onto greased cookie sheet. Bake for 20 minutes. Edges should be lightly browned.
    Adapted from Asina Nos Ta Cushina by Jewell Fenzi
    Adapted from Asina Nos Ta Cushina by Jewell Fenzi
    Home Maid Simple https://www.homemaidsimple.com/
    Linky Party on June 9th :
  • Food of the World: Cuba

    Food of the World: Cuba

    When I started looking for Cuban recipes for this months Food of the World party, I came across My Big Fat Cuban Family. She has some fantastic sounding recipes, but I was drawn to her churros. I’m still a bit unorganized from moving, and a 3 ingredient recipe was exactly what I needed.

    Food of the World: Churros

    You’re probably looking at me funky now, because those don’t look like any churro’s you’ve ever seen – and you’d be right. See what I loved about Marta’s recipe besides only having 3 ingredients was that she told me I could make these without any special equipment – the one thing that had been holding me back from making Churro’s in the past.

    I pulled out my piping bag and a star tip to whip these babies up, and that’s when I realized they probably weren’t going to work out. I’m not sure what I did exactly, maybe mixed the batter excessively, or boiled the water too long. Whatever it was, I was pretty sure the batter was not supposed to be that thick.

    So instead I just piped them into thick logs, and then fried them up. I added a little anise extract, and rolled them in vanilla sugar. I’m thinking all kinds of Churro goodness is going to happen in the future, once I get the batter correct.

    Join us next month when we visit Aruba
    on August 11th
    Linky Party on June 9th :
    Please visit their blogs and follow their sites!

    Mireille: http://www.theschizochef.com/blog/
  • Malagasy Vanilla Fruit Salad

    Malagasy Vanilla Fruit Salad

    Enjoy a bowl of fresh fruit flavored with vanilla bean and transport yourself to the island of Madagascar. 
    Malagasy Vanilla Fruit Salad
     
    Well I’m a week late getting this up, so I apologize about that. I had it all made and ready to go last week, but it was one of those high stress times in my life. Not much got done except around the house. I’ve been doing some huge purging everyday, and then I repurge the same room a few days later. When did we collect so much stuff?
     

    I would love to move to some tropical island, where we live off the fruit that grows abundantly, and a small garden. Our toys would be the sand, and the kids would enjoy working and playing outside all day. Ah that would be the life. 
     
    This month Food of the World is visiting Madagascar. The cuisine there is referred to as Malagasy, which I learned came from the old country name of Malagasy. They eat quite a variety of foods, as they have influence from many countries. When it comes to dessert’s though, it’s usually a bowl of fresh fruit. I was quite excited when walking through Walmart and found a papaya. Here in the frigid north I did not expect to ever find fresh papaya! Sadly it was not the most flavourful fruit I’ve had, but it worked nicely in this mix with mango and vanilla bean. 
     
    Malagasy Vanilla Fruit Salad
     
     
    Malagasy Vanilla Fruit Salad
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    Ingredients
    1. 1 Papaya, cut into chunks
    2. 3 mangoes, cut into chunks
    3. 1 vanilla bean
    Instructions
    1. Mix the papaya and mango together.
    2. Slice the vanilla bean lengthwise.
    3. Using the back of your knife, scrape out the seeds, and mix with the fruit.
    4. Enjoy a bit of Madagascar.
    Home Maid Simple https://www.homemaidsimple.com/
     
    Fun Fact! I use Rodelle Vanilla beans which are considered “Bourbon” vanilla beans. This is because they come from Madagascar, not because they use Bourbon. 


     
    Join us next month when we visit Cuba
    on July 14th
     
    Linky Party on June 9th :
    Please visit their blogs and follow their sites!
     
    Mireille: http://www.theschizochef.com/blog/
     
     
  • Chicken and Broccoli Curry

    Chicken and Broccoli Curry

    Chicken and Broccoli Curry
     
    We’re headed to southeast Asia this Food of the World party, and down to Indonesia. As always, I came across a number of recipes I’d love to try, but life is too busy! So I went with the simplest dish I could find, and made it my own. Curry is a common food in Indonesian culture, and as it happens, a dish I’ve never actually made before. 
     
    My mother in law had the chance to visit Cambodia recently, and sent me a number of their spices, like Lemongrass, Turmeric, saffron, and red and green curry’s to name a few. Along with the spices she also sent a Cambodian cookbook – but I’ll save that for another Food of the World party! Cambodia does sit close to Indonesia so I would venture to guess they use many of the same spices in their cuisine.  

     

    Chicken and Broccoli Curry Ingredients from Cambodia
     
    Aren’t those fun! I can’t wait to give more of them a try. For this recipe, I wanted to keep it simple, with ingredients we had on hand, and a mild flavor for the kids. So we went with the green curry powder. I found it a little lacking in flavor, and wish I’d added another layer, or used coconut milk. Alas, maybe next time.

     

    Chicken and Broccoli Curry Recipe
    Chicken and Broccoli Curry
    Taste the flavors of Indonesia in this Chicken and Broccoli Curry
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    Ingredients
    1. 1 broccoli floret, chopped in bite size pieces
    2. 2 chicken breasts, cut in 1″ pieces
    3. 6 pearl onions, quartered
    4. 2 cups milk
    5. 2 TBS Green Curry Powder
    6. 2 TBS flour
    7. 2 TBS Butter
    8. dash of salt
    9. 4 cups rice, cooked
    Instructions
    1. Begin melting butter in a medium sauce pan.
    2. Add flour, and curry powder. Mix.
    3. Add milk and whisk until smooth.
    4. Bring to a simmering boil.
    5. Add chicken and cook until done.
    6. Stir in broccoli and onions.
    7. Simmer for another 5-10 minutes.
    8. Serve over rice.
    Home Maid Simple https://www.homemaidsimple.com/

     

    Join us next month when we visit Madagascar on June 9th. 
     

    Share any Indonesian Recipes below!

  • Korean Egg Rolls

    Korean Egg Rolls

    Korean Egg Rolls
     
    We’re split pretty evenly around here on liking eggs and not. Some of us love them, while the others don’t want anything to do with them. I converted Princess R today though with these Korean Egg Rolls. Who knew tossing some carrots in with the egg is all it would take. 
     

    Korean Egg Rolls
     
    While searching for a good Korean recipe this month I came across this recipe for egg rolls, or Tamagoyaki, from Eugenie Kitchen. I showed it to Mark, who immediately wanted one. He watches a lot of anime, and said one thing they always eat (and makes him hungry watching), is an egg roll. He thought we needed a square pan, but thanks to Eugenie Kitchen, we found it wasn’t necessary, though I’m sure it would help some to have the square pan – I’ll just put it on my list. 
     
    I had a lot of fun making this, mostly because it was SO SIMPLE, but also because I got to use some chopsticks my mother in law sent from Japan. While taking pictures, I tried a new trick I learned as well, and it worked! 
     
    Korean Egg Rolls. Duck Chopstick Holder
     
    Isn’t that a cute little chopstick holder? It reminds me of the wooden ducks my grandma had, but in miniature form. 
     
    Get this Korean Egg Roll Recipe at Eugenie Kitchen
     
    Have a Korean Recipe you’d like to share with us? Link it up below, then find a new Korean recipe to try.
    Join us next month as we visit Indonesia (May 12th)
     
     
    Linky Party on May 12th :
     
    Please visit their blogs and follow their sites!

     

  • Food of the World: Lebanon

    Food of the World: Lebanon

    Well, I hope you’ll forgive me if you’ve been looking for this month’s food of the world link up here. What a crazy week! Last week I lost my planner, so I was trying to do everything by memory, and just hope I didn’t miss anything important. I did great, except that I forgot to cook up my Lebanese recipe for Food of the World. I’d been browsing the cuisine for awhile, so I have some ideas of what I want to make, it just hasn’t happened quite yet.

    So with that said – will you vote for me? Which of these Lebanese dishes would you like to see my take on? Take a look, and leave me a comment with your vote!

    (all recipes above I found at Mama’s Lebanese Kitchen)

    One thing I found interesting, and Diane mentions this in her post, is how common potatoes are in the Lebanese cuisine. It was a staple I wasn’t quite expecting for that region.

    While you are waiting for a recipe for me, don’t forget you can always find the link up over at these wonderful bloggers.

  • Brazilian Beef Croquettes

    Brazilian Beef Croquettes

    Enjoy Brazilian Beef Croquettes at home with this simple recipe

    Hey, World Travelers! We’re headed to Brazil this month for our Food of the World party. Like most month, I had a hard time narrowing down what I wanted to cook up. Then as I was working on these Beef Croquettes I started worrying they wouldn’t be too photogenic, but they turned out better than I expected. So if I can make these, so can you!!

    I seem to get myself into these pickles with needing to fry stuff, but I don’t own an actual fryer. I actually prefer it that way, since a pot or pan usually works just as well, and frees up space in the kitchen for other fun gadgets.

    I found the recipe for these Brazilian Beef Croquettes over at Cuca Brazuca. I made a few changes, both in amounts and flavors (whoops, who took my Worcestershire sauce?). While browsing and learning more about the Brazilian Croquette, I found there are many different varieties including a cod croquette. That is for sure going on my list to make! 

    Brazilian Beef Croquettes
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    Ingredients
    1. Ingredients
    2. 1lb stewed meat
    3. 1/4 onion, chopped finely
    4. 3 green onions, chopped finely
    5. 1 tsp dried parsley
    6. 1/4 tsp cumin
    7. 1/2 tsp paprika
    8. 1/4 tsp pepper
    9. dash of salt
    10. 2 tsp soy sauce
    11. 1/2 cup milk
    12. 3 TBS Wheat flour
    13. 2 eggs
    14. drizzle of Olive Oil
    15. 2 cups Breadcrumbs
    16. 3 TBS cold water
    17. 1 TBS Corn Flour
    Instructions
    1. Over medium low heat cook onions until tender.
    2. Add meat, cumin, paprika, pepper, and parsley. Brown meat. Cover and cook another 10 minutes.
    3. Remove from the heat and allow slightly cool. Meanwhile, mix the wheat flour and milk together.
    4. In a food processer (or I used my blender), chop beef mixture until it makes a paste. It does not take very long at all.
    5. Return meat paste to pan, and add milk mixture, salt and soy sauce. Heat over medium heat until well combined. Refrigerate.
    6. Mix eggs, cold water and olive oil in a shallow dish. In a separate dish combine corn flour and breadcrumbs.
    7. Heat fryer, or vegetable oil in a pan about 1-2inches deep
    8. Once the meat is set enough to hold it’s shape, form into logs about 3-4 inches long, and 1inch wide. Roll meat in the egg mix, and then the breadcrumbs. Place in hot oil and brown all around.
    9. Remove to a cooling rack lined with paper towels.
    Home Maid Simple https://www.homemaidsimple.com/
     
    Traditionally it looks like Croquettes are eaten with a tahini sauce. We had ours with a side of sticky rice. 
     
    Looking for more Brazilian cuisine? Check out the linky below, or I also found this site The Amazing Flavours of Brazil you may want to check out. 
     
    Join us next month when we visit Lebanon on March 10th. Sign up for the mailing list and I will let you know when the party is live. 
     
     

     

  • Pide: Turkish Flatbread

    Pide: Turkish Flatbread

    When I first started thinking about Turkish cuisine, my mind went straight to Turkish Delight. That of course led to thinking about Edmund from C.S Lewis’ The Lion The Witch and The Wardrobe. I thought about making some, but I’ve had some before, and just didn’t care for it.

    So I did some more research, and found a number of delightful looking recipes. I decided to start with Ayran. It’s a slightly salted yogurt drink, that although sounds weird – had great comments on being a refreshing drink.

    Personally, I did not like it at all. I ended up dumping the whole thing, because it was just too much salt and sour. I may try it again with regular yogurt instead of the greek…but most likely not. 
    So the search continued, and I finally settled on Pide; a Turkish Flatbread. Pretty similar to fry bread, but instead it’s baked in the oven. I love seeing those bubbled pop up on flat breads – they’re like little pockets of joy. 

    I followed the recipe from Food.com, and it turned out wonderful! I’ve set most aside for our Potato Soup Dinner tonight, but I also enjoyed some with 2 of the littles as soon as it came out of the oven.

    We did make one change, and that was brushing the Olive Oil on top. The original recipe called for Olive Oil, but we switched half of them out for some European Dipping Oil from WildTree.

    I found so many other Turkish treats I want to try this month. Things like kemplasha, muska boregi, and cezerye.


    Join us next month when we visit Brazil on February 10th. Sign up for the mailing list and I will let you know when the party is live. 

  • Panipopo Samoan Coconut Rolls

    Panipopo Samoan Coconut Rolls

    When I saw we were visiting Samoa this month, I thought how perfect! It’s so cold here, somewhere with a bit more island flare was just what I needed. So it makes complete and total sense that I made rolls right?

    I was actually planning on a more fruity dessert, like this Fa’alifu Fa’i. My kids eat bananas like we’ll never have any again, so…I had to change plans. I needed some rolls, and the Panipopo seemed like such an easy and tasty twist to traditional rolls.

    I found a recipe at Samoa Food for Sweet Coconut Buns, but changed the coconut topping a tad. Basically, all you need is your favorite dinner roll recipe, and some coconut milk or juice. The recipe at Samoa Food calls for coconut milk, but I only had Coconut Juice in my pantry.

    After letting the rolls rise, pour the Coconut Juice over the top, then bake at 375 F for 30-35 minutes.

  • Food of the World: Malta

    Food of the World: Malta

    Please visit their blogs and follow their sites!

    We’re a little late getting our party going this month – terribly sorry about that. I had a lot of fun researching the little island of Malta, but have not had time to cook up any of the yummy recipes I found. 
    Most of Malta’s food is imported, so it has been heavily influenced by Spain, English and other Mediterranean cuisines. However it’s traditional stewed rabbit is the national dish. Honestly, I don’t think I could eat stewed rabbit – unless someone else makes it for me. They’re just too cute. Plus we have this cute guy who likes to visit our yard. 
    If you have any Maltese recipes, please share them with us below! We love to see what you’re cooking around the world. I’ll be back later this month with some of my own. 
    Next month we’ll be visiting Samoa!