Saturday, March 26, 2011

Venezuela - Perico

Perico is a popular Venezuelan dish of scrambled eggs with vegetables often eaten for breakfast.


* 1 onion
* 2 tablespoons butter
* 1 tablespoon oil
* 1 tomato
* 1 green pepper
* 4 eggs
* 3 tablespoons cream
* Salt and pepper

Whisk the eggs with the cream. Add salt and pepper and set aside.

Chop up the onion, tomato and green pepper.

Heat the butter and oil in a pan. Cook the onion for 2 minutes.

Add the tomato and pepper. Cook for a couple more minutes.

Add the eggs and cook, stirring continuously until the eggs are done.

Serve hot with more salt and pepper if you like.

This was really good. A tasty addition to regular scrambled eggs.

Tuesday, March 22, 2011

Malta - Timpana

Timpana is basically a pasta pie. It looks delicious, I can't wait to try it!


* 1 onion
* 2 garlic cloves
* olive oil
* 1 can of peeled tomatoes
* 1/2 cup of water
* 800g ground beef
* 4oz chicken liver
* 1lb of macaroni
* 4 eggs
* 4 tbls grated parmesan cheese

You'll also need to make some shortcrust pastry and for that you'll need:

* 2 cups of flour
* 2oz lard
* 2oz butter
* 1/2 tsp salt
* 2-3 tbls water

First make the pastry. Put the flour in the bowl and add the fats, broken up into small pieces.

Rub the fats into the flour to make breadcrumbs.

Add the water and stir with a fork. The breadcrumbs will start to form a dough. When you have a ball of pastry put it in the fridge to chill.

Heat the oil in a pan and add the chopped onion and garlic. Stir and cook for a few minutes.

Add the beef and livers, cook until browned off.

Add the tomatoes and the water. Stir in well, chopping the tomatoes a bit with your spoon. Bring to the boil and simmer for 20 minutes.

While the sauce cooks you need to hard boil 2 of the eggs and cook the macaroni.

Now you can get the pie dish ready. Roll out 2/3 of the pastry to make the pie base.

Butter a pie dish and put the pastry inside making sure it comes all the way up the sides too.

Drain the cooked macaroni and add it to the meat sauce. Stir well so the pasta is coated.

Chop the 2 hard boiled eggs and add that along with the parmesan to the pan. Mix again.

Spoon the filling into the pie dish.

Roll out the remaining 1/3 of the pastry to make the lid. Place it on top and press down onto sides to seal. Brush with an egg wash made from beating the other 2 eggs.

Bake for 1 hour at gas mark 5.

Mmm! This dish was just as I expected. Delicious! I especially liked the flavour the chicken livers added to the meat sauce. I was slightly disappointed that the pie didn't hold together better but the taste more than made up for that.

Saturday, March 19, 2011

Finland - Lohikeitto

Lohikeitto is a soup with salmon and potatoes. Perfect for a cold day, which is always is in my house with the boiler not working!


* Salmon
* Potatoes
* Onion
* Cream
* Salt
* Black pepper

Cut the potatoes into cubes and put in a pan. Add salt, pepper and a chopped onion.

Add enough water to cover the vegetables and bring to the boil. Simmer for 15 minutes.

Cut the salmon into chunks and add to pan. Also add some cream, a tablespoon of butter and chopped dill. Stir in the butter until it melts.

Simmer for another 5 minutes to cook the salmon then spoon into a bowl and decorate with some more chopped dill.

This was lovely. The dill has a distinctive flavour that goes well with salmon. The broth of the soup was really light which balances well with the potatoes. A really nice dish.

Sunday, March 13, 2011

Latvia - Kaposti

Kaposti seems to be a Latvian version of the German sauerkraut. I've never tried sauerkraut so I'm looking forward to this recipe.


* any kind of cabbage
* 2-3 slices of bacon
* jar of sauerkraut
* 1 carrot
* 1 tbls sugar

Cook the bacon to release the bacon fat. This is a classic example of not reading the recipe properly first. I got lean bacon so added some oil to the pan instead. I ended up with bacon flavoured oil at least!

Remove the bacon and eat in a sandwich. Yum! Shred the cabbage and add to the fat. Sprinkle with the sugar. Stir well and cook on a low heat for around 5 minutes.

Grate the carrot and add to the cabbage. Stir it in and cook for a further 2 minutes.

Add the sauerkraut but not all the juices, about half will do. Stir it in well. Cover and cook for about 30 minutes.

Serve with some grilled sausages.

Mmm this was a great side to go with sausages. I could taste the bacon in the kaposti and it went really well together. I ate it warm with the sausages and also later ate some cold. It's delicious either way. I'll definitely be making this again next time I have a barbecue. It'd be good on burgers too. Easy to make and tasty!

Wednesday, March 9, 2011

Jamaica - Corned Beef and Cabbage

I had problems finding a recipe I could do for Jamaica. I really wanted to make goat stew or jerk chicken but I couldn't get goat meat or the spices needed for jerk seasoning.

After looking around for ages I found this recipe for corned beef and cabbage. I've never eaten cabbage other than in coleslaw or boiled so I thought I'd try this.


* 2 cups of shredded cabbage
* 1/2 chili pepper
* 1 can corned beef
* 1 onion diced
* 1 tbls oil
* black pepper

Heat the oil in a pan and cook the diced onion.

Add the shredded cabbage and chopped 1/2 chili. Stir well and cook for a few minutes.

Add some black pepper and stir again to distribute it well.

Add the corned beef and break up into small pieces. Stir it into the cabbage and cook for 2-3 more minutes to heat it through.

Serve on rice.

I loved this dish. The cabbage was still slightly crunchy and the corned beef was salty and delicious with it. A really good combination. I'll be eating this often. I think I'd prefer to eat it with mashed potato though, the rice was quite plain since there was no sauce to combine with it.
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