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a blog about food, adventures, and farm life

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Link to my blog

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Welcome to another blog, my name is Isabela Giraldo and today i am going to talk you about some delicious dishes, that are also from countries like colombia and greece. I will tell you how to prepare this dishes and some of my experiences with them, so if you want to know more about this keep reading .

Ingredients

- 2 pound of big red beans

- 3 cubes of chicken broth

- Enough water to cover the beans

- 1 pound bacon, cooked (optional)

- Sachet of seasoning for beans (optional)

- 1 big tomato, peeled, diced

Preparation

Wash the beans and let them soak for a day, save the water because it is used again for cooking, then, place the beans in the pressure pot with all the ingredients for 1 hour, then remove from the pot and serve.

Opinions and experiences

In my opinion, this Colombian dish is delicious and it reminds me of home, because,
my family has a tradition with beans and is that every Saturday, at lunch time, we eat beans. This tradition started with my grandfather's mother, my vis-grandmother, she invited the whole family to eat beans with pork rind and mazamorra on Saturdays, because, she cared a lot about spending time in family and this tradition has been maintained by my grandparents and my parents.

Ingredientes

- 100 ml of extra virgin olive oil

Preparation

cook the minced garlic cloves, add the spinach and add salt and pepper. mix for a few minutes. In another bowl, mix the egg, raisins, spinach and feta cheese. Put a some dough in a mold and then fill with spinach and do the same again several times until it is the height you want. Finally you sprinkle it with olive oil and take it to the oven until it is golden.

Opinions and experiences.

I once tried this dish and thought that I would not like it because of the spinach but I was very surprised when I tried it because it tasted delicious and the flavor of the spinach is neutralized by the dough and the seasonings, although, the spinach gives a unique touch to the dish because gives it a delicious salty taste.

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Welcome to another blog, my name is Isabela Giraldo and today i am going to talk you about some delicious dishes, that are also from countries like colombia and greece. I will tell you how to prepare this dishes and some of my experiences with them, so if you want to know more about this keep reading .

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Link to my blog

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Hi guys, how you doing.

Now that I am going to start blogging I would like to start with a very funny story

which can help you cook a great meal for your family or friends. One day I was chilling

in my house when my mom tolled me to clean the attic, I hate cleaning the attic because

it is very dark and it does not generate much confidence in me, and because the huge

amount of dust it contains. But it was my mom so I cant tell her that I didn&#39;t want to

cleaned the attic so I just say "Yes Mom", so I went from being relaxed in my room to

having to clean a lot of dust in a room with a very little light. When I enter to the room I

saw a terrifying form that made me fall because the fright, then I realize that it was a

just a a pile of books that form the figure but when I stood up I saw a really interesting

book it was called "The recipe book of the Grandmother"; and I started to read it, it have

a lot of good recipes so today I would like to share one whit you.

This recipe is for make a Changua that is a typical food of the Andina region: For this

soup you need to have water, milk, salt and eggs, this soup is made by mixing equal

parts of water and milk with a pinch of salt. This mixture is boiled and when it is

already bubbling, an egg without the shell is added, taking care that the yolk does not

break. Leave it on the fire for a few minutes, while the egg cooks, and add chives and

curly coriander. The Grandmother recommend the soup served with a piece of stale

bread, for soaked it in the milk broth to soften it. This dish is normally eat it in

breakfast. I really recommend this dish for the persons that like the food with eggs is

really tasty and delicious I really like it.

Oh and before I go I want to tell you my impressions on a strange dish that I found in

the recipe book of the Grandmother. When I was looking for new recipes I found a

really strange dish it was called the Balut and is a typical dish of China it is an unmade

egg, with the fetus inside. It sounds really disgusting so I don&#39;t recommend it. So this

was all guys thank you for view my blog.

By.

Juan David Gómez

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Hi guys, how you doing. Now that I am going to start blogging I would like to start with a very funny story which can help you cook a great meal for your family or friends.

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Yesterday I was playing basketball in the park and I got very hungry, I told my mother and she told me that we were going to have potato omelette for lunch, I had not eaten this dish so much and I did not know the history of this in my family, I I knew that my grandfather was Spanish and that he liked to eat this delicious dish but my grandmother did not know how to do it. My grandmother was born in Palmira and my grandfather was born and lived in Catalonia for a long time, my grandmother knew a lot about cooking so they decided to travel to Catalonia there my grandmother behind my grandfather's back took Spanish food classes there also included the potato omelette, time Later they returned to Colombia and when my grandfather arrived he really wanted to eat this dish so my grandmother prepared it to surprise him, he loved the detail of my grandmother.

At present my grandfather is unfortunately not deceased from smoking tobacco, it is very common for Spaniards to die from this, my grandmother is still with us with her 79 years happy and young as she says, this dish my grandmother cooks very often and it means a lot for our family and for me because my grandfather took care of me a lot when I was little, so I could not breathe well he tried to take care of me the best he could.

ingredients

3 potatoes (600 gr)

1 small onion

1 green pepper

2 glasses of olive oil

a parsley leaf

a parsley leaf

Peel and dice the onion into medium dice. Clean the green pepper, remove the stem and seeds and cut it into cubes.

If the potatoes are dirty, run them through water. Peel them, cut them in half lengthwise, and then cut each piece into 1/2-inch thin half moons.

Put everything in the pan, season to your liking and fry over low heat for 25-30 minutes.

Remove the fry and drain it. Transfer the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.

Crack the eggs, place them in a large bowl and beat them. Salt them to your liking, add the potato fry, onion and pepper and mix well.

Put the pan back on the heat, add a splash of the reserved oil and add the mixture. Stir a little with a wooden spoon and wait (20 seconds) for it to start to set.

Separate the edges, cover the pan with a plate larger than the diameter of the pan and turn it over.

Pour it again so that it sets on the other side.

Hormigas culonas

Although they do not represent a great novelty for Colombians, and less so for Bumangues, it is one of the most striking gastronomic curiosities for foreigners. This peculiar food is native to the Santander region and is about ants with prominent tails - hence its name - which are roasted without wings and seasoned with salt, giving the palate a peanut-like appearance. The culona ants today have been integrated into some dishes with meats, in which sauces are made with ants.

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Yesterday I was playing basketball in the park and I got very hungry, I told my mother and she told me that we were going to have potato omelette for lunch, I had not eaten this dish so much and I did not know the history of this in my family, I I knew that my grandfather was Spanish and that he liked to eat this delicious dish but my grandmother did not know how to do it.

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link 2 my blog

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There's a story I like telling quite a lot.... It was a day on December, most specifically the 23rd, I was planning on staying in bed until late as always, but I found myself being woken up by my mother, she told me to get up and ready, that we had to go to my great-aunt's house. I was like what? why? and then I realized I was finally being introduced to one of the biggest family tradition; making rosquillas from scratch. I was super excited to help them. They told me it was actually super easy, and it was, but it was also very tiring.

We started off picking up the ingredients, we needed eggs, milk, flour, butter, a bit of salt and a bit of sugar.

The process of making them was kinda fun, but I ended up being reaallyyyy exhausted. We started by putting all the ingredients one by one in a bowl, first the flour, then the sugar and the softened butter, after those, the liquids; the milk, and the eggs, and lastly the pinch of salt.

When these were all in the bowl we started mixing them all together, and when it stopped sticking to the walls of the bowl we sprinkled a bit more of flour on top and took it out of the bowl. We divided the dough on 5 parts, one for mi mom, dad, grandma, great-aunt and me. The dough itself was quite big because we were making doughnuts for at least 30 people, so we all had a lot of work to get done. We all started to knead the dough with our hands until it was soft, after this we started separating it into small balls, which we rolled until they looked like serpents and then sticking both sides together to make a circular shape. When we all finished rolling our dough we placed the small circles into an oven tray, when they were on the tray we all took some scissors and started to make 2 little cuts on each doughnuts to give them some air. We finally put the tray inside the oven and waited for them to be entirely baked, to finally be able to take them out and enjoy them with the rest of the family who were waiting and chatting outside the kitchen.

The whole family loved the doughnuts we made, and it was quite satisfactory watching their reactions when trying them. It is a great tradition, and I look forward to it every year!!!.

I just looked up some of the weirdest foods I've ever seen, but the fugu really caught my eye. The fugu is a Japanese dish, which is a poisonous fish. You may be thinking, who would want to eat a poisoned fish and die? I was thinking exactly the same thing when reading it, but then i found out something really interesting. This dish cant be cooked freely, the chefs have to study and be in training for 2 or 3 years to be able to cook it, this fact is really important in the Japanese law. I happened to be kinda interested in why people would wanto to take the risk and die? but it doesn't really happen, you eat the un-poisoned parts of the fish, and nothing happens to you. It is prpared by first, cutting off the skin, which has no scales.after this you wash of the jelly wiyh salt, then you remove the eyes and carefully with a sharfp knife you gut the fish trying not to puncture the ovaries snd the liver, which is where the poison is,

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There's a story I like telling quite a lot.... It was a day on December, most specifically the 23rd, I was planning on staying in bed until late as always, but I found myself being woken up by my mother, she told me to get up and ready, that we had to go to my great-aunt's house.

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A rainy and cold afternoon, for me, that's the perfect weather to cook; it was three o 'clock approximately, all the family were hungry. While my brothers and my parents were watching TV, I went down stairs in order to find food; when I opened the fridge, there wasn't something tasty, an exception of a package, it was a package of patties. I picked a bowl and I mixed egg, bread crumbs and some evaporated milk and the old garlic of the fridge. I usually use a minimum of oil for the grill grate. Suddenly my mom appeared and helped me to grill the patties for some minutes until it burns .

In addition, let's explain one of my favorite dish of the United Arab Emirates, it is called Falafel, and it's basically a chickpea ball, patty or croquette, mixed with spices such as garlic and parsley.It is usually eaten with hummus (sauces), lettuce, tomatoes, vegetables, and wrapped in pita bread.

Tip: it's always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.

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A rainy and cold afternoon, for me, that's the perfect weather to cook; it was three o 'clock approximately, all the family were hungry. While my brothers and my parents were watching TV, I went down stairs in order to find food; when I opened the fridge, there wasn't something tasty, an exception of a package, it was a package of patties.

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My name is Mariana, I am from Colombia and I like to cook, one year ago I saw a new recipe on the internet, it seemed to be delicious so I wanted to cook it as a surprise to my mom because it was her birthday

I started following all the steps, it was spaghettis with cheese, first I started put the pasta in boiled water for 7 minutes, then I washed them with cold water and I added to a pot, I added mozzarella cheese with some milk cream and I put it some salt and pepper, then I let it warm during 10 minutes. After doing this I put it in a plate.

My mom was so happy to see this because she loves the cheese and it was really delicious, she ate a lot, it was a beautiful day because we spent time in family, was an unforgettable day.

Gorgonzola pumpkin and cheese risotto

It is an exotic dish from Italy, first, we have to chop the pumpkins and the chives very fine and and we split the mushrooms great, we put in a pot f our tablespoons of extra virgin olive oil and sauté all the ingredients until the sizes goes down. Next, in another saucepan we put to heat the vegetable broth, we add the rice and stir it over high heat until it changes from white to mother-of-pearl, we lowered the heat, try to use these rice arborio or carnaroli special for risotto, Add the blast of vermouth and stir until it evaporates. Then add saucepans of the vegetable broth, stirring with the spoon and waiting to add the next one until the rice has absorbed the liquid. Repeat the operation until the rice is tender although still a little al dente. The pumpkin will be the one that tells us that the dish is finished because it will begin to fall apart and dye the rice.

Im not sure if I would like because I don't like the pumpkins, but anyways I could try to eat ir because it doesn't look so bad.

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My name is Mariana, I am from Colombia and I like to cook, one year ago I saw a new recipe on the internet, it seemed to be delicious so I wanted to cook it as a surprise to my mom because it was her birthday I started following all

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I am Ana

I created this blog to share recipes that I consider are hidden. I will upload both family recipes and recipes from other countries, which I believe need more recognition.

Gastronomies such as French, Japanese or Mexican have been recognized worldwide and have won awards for it. So I do not deny that they are excellent, but you also have to explore and know the cuisine of others less praised, you may be surprised.

Cream of Zucchini

This recipe is very common in my close family. The recipe was taught to my mother, the lady who took care of me during my stay in Spain. This lady was Ecuadorian, so the dish is common in Ecuador, although it is in Spain too. Although, as always, my mom has given her touch.

The reason my mom learned to make this dish was because of me, actually. It was because it was my favorite dish and I ate it a lot when I stayed at the lady's house that babysit me. So despite having nothing to do with preparation, I'm going to take the liberty of taking some credit for the origin of "tradition".

Ingredients

Preparation

1. Chop the onion and potato and sauté them for 5min.

2. Peel and chop zucchini.

3. Add the zucchini to the pot with the potato and onion.

4. (Optional) You can add some grated zucchini peel to the pot to color the cream.

5. Beat slowly by 5min.

6. Pour hot water into the pot until vegetables are covered.

1. Cook over medium heat for 20min

2. Add the cream and mix

3. Grind the vegetables to the desired extent in the shredder

4. (If you want a less mashed texture, you can add more water)

5. (You can add Little crispy fries)

Rakfisk

Rakfisk is a traditional and typical Norwegian dish. The first record of this plate dates from 1348 AD. It is very similar to the Surströming, a Swedish dish, as the two have their origins in ancient Scandinavian cuisine.

This dish consists of raw fish, which can be trout or salvelin, which is fermented for a period of about three months. This is served slived and usually goes with onion, and accompanied by potatoes, vegetables, sauce, bread cubes or even another fish.

Ingredients

125 g Butter

1/3 Glass of Milk

4 Cups of Mashed Potatoes

1 Teaspoon os Salt

2 Cups of Flour

1 Teaspoon of Sugar

Fillets of Fish

4 Onions

Salt

1 Pot of Cream Milk

5 Potatoes

Preparation

1. Pour the milk and melt the butter into a skillet.

2. Add salt and sugar, add mashed potatoes and mix.

3. Pour flour and mix.

4. On a, previously heated, plate spread a small amount of the mixture, forming a very thin layer. Let cook for a few minutes and turn it over. The process is similar to making a crepe.

1. Boil potatoes, previously cut into not very large pieces.

2. Sauté the onion, with salt and pepper (to taste), in a skillet.

3. Heat the cream with salt and pepper (to taste).

4. Take each bread, put a steak, fill it, place de onions and spread de cream

5. Serve with the potatoes.

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I am Ana I created this blog to share recipes that I consider are hidden. I will upload both family recipes and recipes from other countries, which I believe need more recognition. Gastronomies such as French, Japanese or Mexican have been recognized worldwide and have won awards for it.

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Pork Leg

In a Christmas day, exactly the 24 of December at 6 o´clock. My father said me that he wants to teach me how I do the pork leg, And I said yes I want to know. He said that first make the dressing for the meat, when I was preparing it the bowl turned and the dressing watered so I do the dressing again. second he said that the dressing put it on the meet because it gives flavor. Then put the pork leg in the oven to 200 degrees to get browns. When I was putting the tray I touched the corner of the oven and this was so hot and I burned. Finally I waited until it be ready, if you want you can punt some plum sauce it´s delicious and I cut the pork leg in sliced for yield.

My opinion: First the Lasagna is my favourite dish, but when I see the Italian lasagna it looks so delicius because it looks with the melted cheese and this is so delicious. I think tha the lasagana is better in italy than in others countries because in italy the people knows how to do correctly an this is so good. For me the lasagna is the tastiest food in world.

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Pork Leg In a Christmas day, exactly the 24 of December at 6 o´clock. My father said me that he wants to teach me how I do the pork leg, And I said yes I want to know.

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This dish was discovered by my mother on December 24 when I was 3 years old, she saw the recipe and it seemed delicious so she made it for dinner, it is logical that I do not remember that first time I tried it, but according to what my family He tells me I really liked it. As the dish grew, they no longer prepared it only in December, but also made it for lunch on an ordinary day. Nowadays it is one of the favorite recipes in the family, it is important for us because from that December it became a tradition to make this dish, also because I am the youngest daughter so they spoil me every time I want to eat that and we all have a good time.

ingredients

ingredients:
2 cups ice cubes or crushed ice

1/4 cup dark brown sugar

1/3 cup water

3 drops red coloring, (optional)

2 tablespoons condensed milk or evaporated milk

2 tablespoons canned red beans, in kernels

2 tablespoons canned sweet corn, cream-style

2 tablespoons grass jelly pieces

Ais kacang is a dessert eaten in Malaysia and Singapore. It is also popularly known as air batu campur in Malaysia. It has a sweet taste and consists mainly of ice served with sweet flavored syrup.

INSTRUCTIONS

Add all the ingredients in the Syrup in a small sauce pan. Heat it up over medium heat. As soon as the sugar melts and the syrup starts to bubble, turn off the heat. Set aside and let cool.

Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.

Transfer the shaved ice to a bowl and add 2 tablespoons syrup, follow by all the ingredients in the toppings. Serve immediately.

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This dish was discovered by my mother on December 24 when I was 3 years old, she saw the recipe and it seemed delicious so she made it for dinner, it is logical that I do not remember that first time I tried it, but according to what my family He tells me I really liked it.

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First we started cleaning the prawns, in my opinion I think that this step was the difficult one, after that we cook the prawns in boiling water, that step takes around six minutes, it depends of the size of the prawns, meanwhile the prawns were cooking, my father told me to start chopping the tomato and my brother the onions and the coriander. It was the easiest step.

After that my brother and I wanted to take a little break but obviously my father said no, so we continue cooking. We had to mix all the ingredients that we already prepared (prawns, onion, tomato, coriander) in a big bawl, also we add the lemon juice, the salt and the ketchup.

Finally it needs to remind twenty minutes, and in my family we accopany with salt cookies. My father, my brother and I did a great job, it was very very very delicious and my mom loved it.

Something Different

In my birthday I went to a Japanese restaurant in Orlando and there were a lot of crazy and weird things, I was sorprise. I saw the menu and I decided to eat Ramen, its like a soup and you can add whatever you want for example octopus, fish, prawns, noodles, crab in general all kinds of seafood, so in this way you choose your type of Ramen it could be spacy or just the classic one, personally I prefer the classic, and I add almost all the seafood.

The way you prepare is easy, you cook the soup for more or less ten minutes and then you mix it with the seafood, it get cooks in five minutes, and thats it you can add sauces like sweet and sour or soy.

In fact I don't like, the experience was cool because was a restaurant where you cook you own food, but I would not repeat it, I didn't like that much.

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First we started cleaning the prawns, in my opinion I think that this step was the difficult one, after that we cook the prawns in boiling water, that step takes around six minutes, it depends of the size of the prawns, meanwhile the prawns were cooking, my father told me to start chopping the tomato and my brother the onions and the coriander.

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11/02/2021

Hello evrybody to my blog, my name is Juan David Vivas and today I am going to talk you about some delicious dishes, this dishes are from countries like colombia and Canada. I will tell you how to prepare this dishes and some of my experiences with them, so if you want to know more about this keep reading .

150 grams of dried pig blood or 1

liter of fresh pig blood

1 liter of water

100 grams of cooked and pureed squash (optional)

4 green onion stalks, chopped

½ tablespoon garlic powder

2 tablespoons finely chopped parsley

4 tablespoons cornmeal

1 teaspoon pepper

1 tablespoon of oregano powder

1 teaspoon cumin

1 small bunch of cilantro finely chopped

1 lb of rice

100 grams of cooked green peas

2 tablespoons of Salt

Pork tripe soaked in lemon water

Thread to tie

1. Prepare rice as usual and let stand. Then cool place in a container and stir until thoroughly dissolved.

2. Meanwhile, slowly combine dry pork blood with water to hydrate. Mix it well to make sure all lumps are removed. If using fresh blood, add a tablespoon of salt and 1 teaspoon white vinegar to prevent curdling.

3. Wash the tripe with water and tie one end with thread.

4. In a non-metallic bowl add all other ingredients. Stir well until you get a homogeneous mixture.

5. With the aid of a wide-mouth funnel or plastic bottle cut in half, manually fill the casing with the mixture. Leave a little loose because cooking causes the casings to contract.

6. Tie the ends with fine thread.

7. Cook in a pot with enough water to cover, some spices (oregano, thyme, bay leaves) and 2 chicken bouillons, over a medium heat for 45 minutes.

8. Drain and hang in a cool place. They eat fried or broken into portions.

Opinions and experiences

In my opinion, this Colombian dish is really good. I star to eat i when I have like 9 or 10 years, because my grnadma said to my parents that rellena was vry good for me. Honestly I like the taste but only when my grandma do it, beacause when other relative prepared is for sure that I don´t going to eat it. I like to eat it with rice and with banana toast that give it the special touch. I don´t eat this very frecuently, but when I did it taste delicious

The cheese should be added just as the potatoes are done, and the gravy should be applied very hot to melt the cheese and tenderize the potatoes. It is also possible that you will find versions like the one from Montreal that instead of meat has chicken with spicy sauce or the vegetarian one with mushroom sauce.

Opinions and experiences

In my opinion, this Canadian food is so provocative, when I see this the first time I just think where I can

have one, also this food is very versatile. I have never eat it, but if I have the oportunity I don´t going to think it twice. My favorite part is teh french fries.

Thank You very much for read it, I hope I made you hungry and you enjoy this blog. See you in the next blog.

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11/02/2021 Hello evrybody to my blog, my name is Juan David Vivas and today I am going to talk you about some delicious dishes, this dishes are from countries like colombia and Canada. I will tell you how to prepare this dishes and some of my experiences with them, so if you want to know more about this keep reading .

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1. Soak the beans for 24 hours. Drain.

2. Place them in a large pot with the eight cups of water and cook over medium heat for approximately 25-30 minutes.

3. In a medium skillet, heat a tablespoon of oil and sauté the chorizo, 1-2 minutes, until golden brown. Set aside.

4. Add the other tablespoon of oil. Sauté the onion for 2-3 minutes over medium-low heat. Add garlic, green bell pepper, tomato, and chives and sauté for 4 minutes. Lastly, add the cilantro and cook for 1 more minute. Add paprika, salt and pepper to taste.

5. Check the beans to make sure they are cooked but "al dente". Add the stew, the pumpkin, the carrot, a little salt and cook for approximately 15 minutes, covered and on low heat. Make sure the broth has thickened.

6. Add the collard greens and chorizo, stir; cook for 5 more minutes. Serve with French bread and enjoy!

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1. Soak the beans for 24 hours. Drain. 2. Place them in a large pot with the eight cups of water and cook over medium heat for approximately 25-30 minutes. 3. In a medium skillet, heat a tablespoon of oil and sauté the chorizo, 1-2 minutes, until golden brown. Set aside.

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Hello! my name is Isabella Shaikh, and I´m going to show you some interesting recipes that you can implement in your day or you can start a new tradition in your family. First I will tell you a typical food in my family, that you can do in your house.Then I´m going to tell you about 1 typical food of India,that maybe you didn´t know.

Tradicional Food in my Family

First I want to say that this dish comes from Italy, neither my family and I arent from this country, but its so important for our because my grandmother cooks it when she come to visit us or when my mom and I goes to her house always she always prepares that dish for us, and it remains delicious.

Ingredients (This quantity is for 4 persons)

-1 Packge of 500 gr of Doria lasagna

-250 gr of Mozzarella Cheese

Preparation

For the Bolognese sauce we chop the onion and add it in a pan with oil then preheated. Cook the onion for a few minutes, add the ground meat and finally add the tomato cubes, the basil leaves and the bay leaf.

After this we finish cooking it over low heat, in case it dries too much we add a little pasta or tomato sauce.

Following this, we put the white sauce to cook the chicken breasts in a pot with boiling water. When they are tender we take them out and crumble them.

On the other hand we melt the butter in a pot over low heat. Once melted we add the flour and mix it until there are no lumps. Let cook for 2 to 3 minutes and lower the heat.

Add a little hot milk and mix constantly with a mixer. We finish pouring the rest of the milk and with a wooden spoon we stir until we achieve the desired thickness in the sauce.

.Once the sauce is ready, add the shredded chicken and season to taste.

For the assembly, we spread a little oil, then we put the first pasta sheets covering the floor of the oven, we added bolognese sauce and mozarrella cheese.

Put another layer of pasta again and cover it with white sauce and mozzarella cheese in the same way as the previous step.

To finish we cover with pasta sheets and on these a little of the liquid from one of the two sauces and grated cheese covering the entire preparation.

We take to the preheated.

I want to show this Typical food of India, because my grandfather was from there, according to my grandmother that was his favorite dish, and not everyone knows about this dish. It´s important to unknown about knew dishes and cultures every day so i hope you can do this dish.

Ingredients (This quantity is for 4 persons)

14.¼ teaspoon cayenne pepper, or to taste

18.1 pound boneless, skinless chicken thighs, cut into bite-size pieces

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside

Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes.

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Hello! my name is Isabella Shaikh, and I´m going to show you some interesting recipes that you can implement in your day or you can start a new tradition in your family. First I will tell you a typical food in my family, that you can do in your house.Then I´m going to tell you about 1 typical food of India,that maybe you didn´t know.

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THE STORY OF THIS DESSERT IS THAT ALMOST THREE YEARS AGO, I WAS AT MY GRANDMOTHER'S HOUSE, AND SHE WAS COOKING LUNCH, AND I LOVE TO HELP HER, SO I WAS THERE WITH HER, THEN SHE TOLD ME WE'RE GOING TO DO SOMETHING TO ME, SOMETHING GOOD HE GAVE THE RECIPE, BUT HE TOLD ME NOT TO GIVE IT TO ANYONE ELSE, IT WAS SOMETHING VERY CUTE.

GOOD, THE STORY THAT I ALWAYS REMEMBER EVERY THAT THE OREOS MENTION, IS THE FOLLOWING. I REMEMBER THAT ONE DAY I WAS RETURNING FROM THE FARM WITH MY DADS, AND SOME FRIENDS, SO WE CAME FOR KILOMETER 18 AND STOPPED TO BUY A MERENGON, THE THING IS THAT I SAID I DIDN'T LIKE IT SO I ASKED FOR AN OREO DESSERT, THEN MY FRIEND GAVE ME HIS MERENGON AND BASICALLY HE ATE MY DESSERT, AND I HIS, NOW HE ALWAYS CLAIMS ME FOR THAT

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THE STORY OF THIS DESSERT IS THAT ALMOST THREE YEARS AGO, I WAS AT MY GRANDMOTHER'S HOUSE, AND SHE WAS COOKING LUNCH, AND I LOVE TO HELP HER, SO I WAS THERE WITH HER, THEN SHE TOLD ME WE'RE GOING TO DO SOMETHING TO ME, SOMETHING GOOD HE GAVE THE RECIPE, BUT HE TOLD ME NOT TO GIVE IT TO ANYONE ELSE, IT WAS SOMETHING VERY CUTE.

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Felipe González Delgado

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1/2 cup of condensed milk (140 g)

1 cup of heavy cream (240 g)

1 small box of raisins (30 g)

Preparation

In a saucepan over low heat, cook the water, the cinnamon stick and the rice for 15 minutes until it absorbs most of the liquid. Add the milk and stir constantly with a spoon. Add the condensed milk and keep stirring until the rice is soft and creamy. Add the cream and cook without stopping stirring for 4 more minutes. Finally, add the raisins and stir to integrate everything. Turn off the heat and remove the pot.

Opinion and experience

In my opinion, this dish is very delicious and is excellent to eat at any time of the day, and it is perfect to accompany it after dinner. In my family it became a tradition when my grandmother prepared it one weekend after lunch, since then every Saturday after lunch we eat rice pudding.

Omelette

1 (500) pound of peeled sabaneras potatoes

4 (60g) tablespoons milk cream

1 (14g) tablespoon canola oil

1/2 (40g) white bighead onion, peeled and cut into fine julienne strips

Preparation

Cut the potatoes into thick slices and cook in boiling water until soft. Remove from the water and pass through a strainer to drain any excess water. Besides, in a bowl, beat the eggs, the spices and the cream. In a non-stick frying pan, heat the oil over medium heat for 3 minutes, add the onion and fry until lightly golden. Add the potato and onion to the cream and egg mixture, mix until well integrated. In the same pan, add the mixture of eggs, potatoes and onion, cook over low heat until the surface looks dry. Flip the tortilla with the help of a plate and let it brown on the other side. To serve cut into small portions and serve on a sharing tray.

Opinion and experience

This dish is delicious for lunch and for breakfast it is very special, its softness and fluffiness is pleasant. When I tried this dish it seemed delicious, it had a very nice texture and the taste of the potatoes was delicious.

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1/2 cup of condensed milk (140 g) 1 cup of heavy cream (240 g) 1 small box of raisins (30 g) In a saucepan over low heat, cook the water, the cinnamon stick and the rice for 15 minutes until it absorbs most of the liquid.

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Depending on the history, culture, and territory of a country, its cuisine varies constantly, in this blog we will see two types of dishes that are consumed on different continents.

This is a fantastic family meal from the Cauca or western region of Colombia. It contains two different types of meat. pork and chicken, also some vegetables.

Ingredients to make 4 o 6 portions

*500 grams sliced pork meat

*1/2 pound of sausage or chipolatas

*1 cup sauce or hogao (green onion, 1 clove garlic, tomato)

*1 pound yellow potatoes (optional )

*1 pound of red potatoes

*Complete seasoning 1 teaspoon ( turmeric, cumin, pepper, and garlic powder)

*1 sweet chili red pepper, finely chopped (optional)

*1 tablespoon tomato paste

*1 tablespoon finely chopped coriander

*2 hard-boiled eggs, peeled and sliced

Preparation

1. Prepare the sauce or hogao in a hot skillet add the green onions and garlic and cook until translucent. Add tomato and cook for a few minutes over medium heat.

2. Apart in a medium saucepan with enough water, cook the chicken, pork sausage for about 30 minutes.

3. Remove the chicken and sausages from the broth and cut into bite-sized chunks.

4. In a large pot with a little oil fry the sausages, chicken, and pork.

5. Add two cups of the broth of the meat, pre-wash rice, sauce, chili pepper, potatoes, tomato paste, salt and pepper.

6.Cook for 25 to 30 minutes or until the rice grows in size.

7.Stir constantly so the rice does not stick to the bottom.

8.Add more meat broth if necessary.

9.Serve with boiled plantains, or fried in slices.

10.Garnish with coriander and sliced eggs.

Experiences and opinions with this dish:

This food is very good as it is enough to feed many people.

It is ideal for family gatherings, for Christmas, birthdays, or a family lunch. My experience with this food is generally on the weekends, which is when this dish is prepared at home.

While cooking it is fun for all family members to participate, it makes the experience more fun.

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Ramen, a Japanese soup recipe that today has crossed the borders of its country of origin and has spread around the world like wildfire. Ramen is that Japanese soup that is actually of Chinese origin and that bases its success on its umami flavor.

*To prepare the broth: Veal knee bones.
*1.5 kg of chicken cut up.
*Chinese chives.
*150 g. shitake mushrooms.
*30 g. dried tuna powder or flakes, katsuobushi.
*1 tablespoon coriander seeds.
*1 tablespoon black peppercorns.
*100 ml. soy sauce
*100 ml. Thai fish sauce
*100 ml. mirin
*100 ml. sake
*20 g. kobu seaweed
*Accompaniments: 6 slices of fresh pork loin
*300 g. ramen noodles
*Chinese chives, spring onion
*6 eggs

1.In a saucepan we put 2 liters of water and, when its temperature reaches 65º C, we add the kombu seaweed. We hold for 30 minutes. After this time we remove half of the water, straining it and reserving it. We put the casserole back on the fire, this time only with 1 liter of water, and we raise the temperature to 85ºC.

2.Add the dried tuna powder or the dried tuna flakes, let it rest for 5 minutes at 85ºC and remove the casserole from the heat. We booked this katsuobushi broth.

3.With the rest of the algae water that we have reserved, we put it back in a new pot on the fire. Bring the broth to 40ºC, add the clean shitake mushrooms and keep at 40ºC for 30 minutes. After this time we remove the casserole from the heat.

4.In a pressure cooker add the mushroom broth, the shitake mushrooms themselves, the previously strained seaweed and dried tuna broth (we discard the kombu seaweed), the knee bones, the shredded chicken, the carrots, the Chinese chives or the spring onion, peppercorns, coriander, salt, soy sauce, Thai fish sauce, mirin, and sake.

5.We will add the chicken with all its skin as it will give the broth a lot of flavor. Once cooked we can degrease it without problems, so we will not worry a priori about the fat that the chicken may have.

6.We close the pressure cooker and put it on the fire. We cook the broth of our ramen for about 2 hours. After this time we let it cool down and we store the broth in the fridge. Preferably from one day to the next, so that the fat rises to the surface, solidifies and we can easily remove it the next morning.

7.Once we have the defatted and clean broth we reheat it since the ramen has to be served hot.

8.While we heat the broth we prepare the ingredients for the ramen. On the one hand we cook the eggs for no more than 5 or 6 minutes. They must remain with the yolk without fully curdling. Once the 6 minutes have elapsed, we cool them in cold water to cut the cooking. We peel them and dip them in soy sauce while we prepare the rest of the ingredients for the dish.

9.Cut the Chinese chives into slices and reserve.

10.Cook the Chinese noodles following the manufacturer's instructions and reserve. We lightly fry, without overdoing it, the pork loin meat.

11.We assemble the plate, serve the very hot ramen broth in the bowls that we have chosen. We add the rest of the ingredients to each bowl. The egg split in two, one of the pork loin fillets, a part of the ramen noodles and sprinkle with chives.

12.We serve the ramen very hot ready to enjoy it.
Experiences and opinions with this dish:
I tried this dish in a restaurant because its preparation is complicated, but it is still worth it.

It is ideal for a quiet afternoon, it is eaten slowly to differentiate the different flavors that are combined. There are many types of ramen prepared in different ways, there is no correct or specific way to do it and that seems to me that is what makes it special.

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Depending on the history, culture, and territory of a country, its cuisine varies constantly, in this blog we will see two types of dishes that are consumed on different continents. This is a fantastic family meal from the Cauca or western region of Colombia. It contains two different types of meat.

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The first dish that I learned to do is the fried egg, my mom teach me how to do it. The first time I cooked it, my mom said that it was d...

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hey there!, welcome to this new blog. Today im going to talk you about some dishes that are delicious and from different countries. My name is Laura Andrade and I hope that you enjoy this blog.
ingredients for the bread
first mix all the ingredients in a bowl and knead it until a mass is formed, then you put it to rest for 20 minutes, after that you stretch the mass and put it in the hot pan, until this gold.
ingredients for the tzatziki sauce
-1 tablespoon of lemon juice

first peeled the cucumber and make sure that the seeds are removed, then removed the water from it. After that mix the other ingredients until you get a pasta, finally add salt and pepper to your liking.

first season the meat or the chicken and put it in the hot pan, then to do the gyro put the bread with the chopped lettuce and the chopped tomatoe and finally add the tzatziki sauce, roll it and its done!

this dish is one of my favorites because it's delicious and reminds me of my dad. the story of this dish is that in six grade, they told us to find a greek dish, my dad helped me and we chose this. Since then we do it every time we can because it has been a simple dish to make.

Poutine Gravy:

first p repare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside. Then i n a large saucepan, melt the butter and add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown, after that a dd the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

Then f or Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks, place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours, when ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible. Then a dd your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned, remove potatoes from oil and scatter on a wire rack. After that increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

To Prepare Poutine: first add your fried or baked fries to a large, clean bowl. Then season lightly with salt while still warm and add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Then add more gravy, as needed to mostly coat the fries, finally a dd the cheese curds and toss with the hot fries and gravy, serve with freshly ground pepper and its done!

i chose this dish because it looks really delicious and I really want to try it, also my brother told me about it so I look for the recipe and im goin to do it one of this days.

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hey there!, welcome to this new blog. Today im going to talk you about some dishes that are delicious and from different countries. My name is Laura Andrade and I hope that you enjoy this blog.

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Hello again to a blog I am Adrian Arrechea, today I am going to talk to you about delicious dishes, which are from countries like Colombia and Greece. I'm going to tell you how they are prepared, the ingredients and some experiences of this. If you want to know more about this, read it.

Salad

Ingredients:

Preparation: first the lettuce, the arugula, tomatoes cherries and the carrot are washed. After the carrot is scratched, then parsley is placed on it, when we are finished, the avocado is placed and a vinaigrette is made with olive oil, balsamic oil and a little honey.

In my opinion, this Colombian dish is delicious, because it is a family tradition to eat it for lunch every weekend. It all started because my grandmother always invited my grandmother to eat salad on the weekends and then my grandmother taught my mother the tradition and now my mother does not teach it to my sister and me.

Ingredients

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Hello again to a blog I am Adrian Arrechea, today I am going to talk to you about delicious dishes, which are from countries like Colombia and Greece. I'm going to tell you how they are prepared, the ingredients and some experiences of this. If you want to know more about this, read it.

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Hello, my name is Juan and i want to share us my amazing experience with this soup. Who'd say it? It's just a soup! But i promise you will love it a lot. It's called "Stella's Soup". The first time i try it was the last year when i had a strong stomach ache. All the pharmacies were closed, so my mom decide to call my aunt Stella for a recipe of a soup to calm down the stomach ache. That's why the name of the soup. After the call, my mom went to the shop.

If you really want to get "the magic" of the soup, i mean, the power to cure a stomach ache, it's better to use a clean water and add a small quantity of salt and accompany the soup with guayaba juice.

An extra thing that i recommend you is to add lemon to the soup, i think that give it a interesting taste with it.

My stomachache was so hard, so i decide to look my mom preparing the soup to distract my mind of the ache. She first cut all the vegetables in small pieces. In a big pot she put water with the chicken soup and the ground beef. She wait 5 minutes and then she add the cut vegetables. After that, she cut the coriander and she threw it into the soup. The kitchen started to smell really well. I Remember that i told my mom that i want to eat the corncob but she didn't let me, that was sad hahaha. She cut the corncob in 2 pieces and one piece she put it on the soup and the other piece she removed the corn kernels and then she spread it all to all the soup. Now with all the ingredientes inside the pot, my mom said that we have to wait 30 minutos until it gets ready. So, i decide to wait in my bedroom.

While i was waiting for the soup to get ready, i decided to call my aunt Stella and ask to her about the soup. She told me that when she was a child, her mom taught her about how to prepare the soup. That was a typical soup from the Andean Region,specifically from Caldas, but my aunt gave it an special adaptation. She decided to add the ground meet and the corncob, which makes the soup more delicious! Nowadays, this is a typical and special soup we make in the family because all of us love it so much.

Passed the 30 minutes, i ran to the kitchen to see if the soup was ready. It smelled very well. My mom served me the soup on a big plate. I went to the dining room, very anxious to taste the soup. Once i started to eat, i can't stop! it was so delectable to eat that. I can feel the flavor of all the ingredients and it's was so cool. The most important thing is that when i finished the soup, passed 2 hours, my stomach ache was gone! That's amazing, the magic of the soup. Other members of my family try it when they also have a stomach ache and it work to them as it work to me. That's why i recommend you to use this magical recipe!

This is a typical dish from Japan. Is a type of soup, based on the umami flavor. The principal ingredients are: noodles, pork meet, 3 boiled eggs, garlic and ginger. That are the basically elements for a ramen, but in Japan it has different adaptations, in which people decide to add other ingredients.

This strange dish last long time of preparation, you first have to put the pork meet with some vegetables you like in a pot with water. You have to put on slow fire by 3 hours. Meanwhile, you have to do the special sauce of the ramen call "kaeshi". It only contain soy sauce, sugar and mirin. You only mix the ingredients of the sauce and put it on the fridge until the soup is ready. After the 3 hours, you mixed it all and it's finish.

My opinion about this dish is very bad. The first, and i think the last time, i prove this dish was when my parents and me went to a Japanese restaurante. I saw the ramen on the menu and for me it looked interesting so i decided to order. I was with high expectations of the soup.

When the waiter brought me the soup, it looked so weird. He put it on the table and it started to smell very curious. It wasn't a smell that i liked. I think it smell like a trash can or a dirty street. I prove it but really i can't eat more than 3 tablespoons. The soup wasn't hot at all. It's like between cold and hot.

Unfortunately, i wouldn't recommend the ramen. The combination of flavors are very disgusting. The eggs in the soup is going to be waste in the soup in minimum 5 minutes, that's foul. If you are going to try it, i recommend to drink only water for not mix more flavors on your mouth

!Thanks for reading! Hope you like my blog

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Hello, my name is Juan and i want to share us my amazing experience with this soup. Who'd say it? It's just a soup! But i promise you will love it a lot. It's called "Stella's Soup". The first time i try it was the last year when i had a strong stomach ache.

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Welcome back to my beloved blog, I'm Dhayanara If you didn't know me and here I'm going to share with you a recipe that is called... Falafel Let me introduce you to this delicious dish, its names mean "a kind of meatball made up with chickpeas". Its origin comes from the zones that today are the sub-Indian continent. It is really consumed in India, the middle east, and Pakistan. Ingredients Soaked dried chickpeas scallions garlic mint cilantro parsley ground cumin ground coriander ground cardamom cayenne ground pepper baking powder salt Preparation First, put all the ingredients in a handheld blender. The mix got be me mince not pureed, so turn it on and off for short times, in order to do it well. After that form the mixture into falafel balls. Then fry them until brown, take them out, and... There you have it, finish it with a sprinkle of salt and it's ready to eat. Well, this dish is like a piece of heaven 'cause even without meat you can have

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Welcome back to my beloved blog, I'm Dhayanara If you didn't know me and here I'm going to share with you a recipe that is called... Falafel Let me introduce you to this delicious dish, its names mean "a kind of meatball made up with chickpeas".

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Welcome to a new blog, my name is Nicolas Aristizabal and today I´m going to show a special recipie that we do in my family. If you want to know more about this, read it.

Sancocho de Gallina

Ingredients:

-3 ears of corn cut into 3 pieces

-12 cups of water

-1 large whole chicken

-2 green bananas

-6 medium white potatoes peeled and cut in half

-1 yucca, peeled and coarsely chopped

-¼ cup chopped fresh coriander

-Salt and ground pepper to taste

Preparation:

In a large pot, place the chicken, the cob, the dressings, the chicken broth, salt and green plantain. Add the water and bring to a boil, cover and lower the heat to medium and cook for about 30 to 35 minutes. Add the potato, yuca and pepper and continue cooking for 30 more minutes or until the yuca and potatoes are soft. Add the cilantro. Taste and adjust the seasoning. Serve in large soup bowls, dividing the chicken and vegetables evenly.

Opinion and experiences

The sancocho de gallina is a dish that we really like to enjoy as a family. We like this dish for its exquisite flavor that reminds us of the past, by tradition it was the recipe of my grandmother's mother who lived in the countryside, and in that moment it was prepared with firewood. Later my grandmother continued to prepare it and today we prepare it at home with the same enthusiasm that we traditionally meet on Mondays to share this dish.

Menemen is a kind of scrambled eggs with various vegetables. It is a very easy dish to prepare, very typical of Turkey, and is eaten at breakfast.

- 4 large eggs

- 2 onions, grated

- 2 garlic cloves, minced

- 3 tablespoons olive oil

- 1 teaspoon Aleppo pepper

- 4 tablespoons fresh parsley, minced

- White pepper

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Welcome to a new blog, my name is Nicolas Aristizabal and today I´m going to show a special recipie that we do in my family. If you want to know more about this, read it.

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Put these in a skillet with butter and soy sauce

In my house my mommy is vegetarian and she do this dish one day and we loved, is important for us because she did it when she started became vegetarian. And its delicious!!

Ingredients:

Mix the yogurt, the garlic, olive oil, the vinegar and the salt

Put them in the fridge with the cucumber apart for all night

The next day mix the yogurt with the cucumber and add the dill

Thanks for visit! have a nice day :)

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Put these in a skillet with butter and soy sauce In my house my mommy is vegetarian and she do this dish one day and we loved, is important for us because she did it when she started became vegetarian. And its delicious!!

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Welcome to my blog, I am miguel angel jimenez and in this blog I will teach you how to make some delicious resets of Colombia and Spain and I will also tell you my experience with these dishes

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Welcome to my blog, I am miguel angel jimenez and in this blog I will teach you how to make some delicious resets of Colombia and Spain and I will also tell you my experience with these dishes

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The coke-burger One day my family were hungry so my dad, my brother and me said let's make a burgers and Isaid that i watch a video about a burger stir-fried with coke and my dad said that's a good idea and, we do the burgers. Ingredients: Meat Bread coke lettuce onions potatoes. It's like a normal hamburger you only stir-fry the meat with the coke. Next, do the same thing with the normal burgers, I love the flavor of the meat with some of the coke flavor and I help doing the hamburger so some extra points for the hamburger it's a simple history but It have importance for me. Chiles en Nogada This are stuffed chiles with chese and look so delicious I prove one and my mind explote of flavors It's delicious and perfect (I love mexican food) I recomen It but I don't know the recipe so I'm going to eat it in restaurants It's complicated to do (repeat it's too complicated) but It's new and it's good 10/10, five stars, a galaxy It's a perfecft

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The coke-burger One day my family were hungry so my dad, my brother and me said let's make a burgers and Isaid that i watch a video about a burger stir-fried with coke and my dad said that's a good idea and, we do the burgers. Ingredients: Meat Bread coke lettuce onions potatoes.