End of the World Cuisine
A cultural and gastronomic journey through the corners of the Earth
Good morning people!!!
You must be thinking that name "Connections", definitely strange isn't it? I can explain and let's see if I can get the idea through to you. As I said before, when I put this Blog on the air, the idea was and is to travel through aromas, textures, images, or anything that takes us out of that day to day, sometimes so stressful.
Well, I thought a lot and decided to open another tab for my blog, where I will put some recipes that are neither from here nor there, but with ingredients and ideas from different corners. That is the reason why I called CONNECTIONS FROM HERE AND FROM THERE . When we watch a movie, read a book, or travel and make a connection during our flights or even through the window of the plane, we look at the city where we will land or fly over and we start to wander wondering what life is like down there, how they live, what their habits and customs, and sometimes, some people, I include myself in this, make use of books to know a little more about what only our eyes and our imagination can see.
That way, it happens with the recipes we make, some of them old acquaintances, but instead of doing that same sameness, we should stop and think: what can I add to make something different come out .. .. and voilá !!!! Certainly, giving wings to our imagination we will arrive at a result of a variation on the same theme, and who knows how to pass a little of the flavor of that look we had through the airplane window. What about????
Hey guys!!!
Today I decided to step out of the line and give a cake recipe, although I am not very fond of cakes, from time to time I risk some that work. After all, cooking is about venturing out and sometimes breaking your face, but we’ve always learned a lot even when things don’t work out and it’s not just restricted to the kitchen, is it?
Well, let's go to the ingredients then?
CLEMENTINE CAKE
Ingredients:
3 medium clementines with shell (organic)
1 1/2 cup of sugar tea
3/4 cup unsalted butter tea (room temperature)
3 eggs
2 cups of wheat flour
2 teaspoons of yeast
1/2 teaspoon salt
For coverage:
clementine jelly or powdered or impalpable sugar ***
Way of doing:
Preheat the oven to 150ºC.
Place all ingredients except yeast in the processor. Process until it is reduced to a paste. Turn off, add the yeast and repeat the operation quickly.
Place the dough in a greased and floured pan (25 cm diameter) and bake for approximately 45 min. Stick a toothpick in the center of the cake, if there is a trace of dough left in the oven for a few more minutes and retake the test.
Unmold when it is warm and spread jam over it. If you choose sugar put it in a small sieve and sprinkle over the cake.
*** Impalpable and icing sugar are practically the same thing, the difference is that the impalpable sugar is mixed with a percentage of corn starch that serves to remove the moisture from the sugar.
Note: I remember again that the oven temperature can vary from one stove to another or from a roasting pan to another, so the time is always approximate.
Published on 01/04/2016
CHICKEN WITH HIBISCO
Good morning people!!!
After the carnival, where for sure we all got out of the line a little bit, it's time to get back to our routine by eating light and healthy things and talking about going back, we will go back to our so healthy hibiscus that I already talked about in other posts where I suggested drinks, we talked about its origin, its properties, etc ..... Today, we are going to prepare for the weekend and buy the ingredients to make this delicious Chicken with Hibiscus Sauce.
Ingredients:
5 to 6 diced chicken escalopes
1 glass of light coconut milk
1 lemon juice
2 tablespoons of honey
oil
1/2 teaspoon ground coriander
1 lemongrass tea bag
1/2 teaspoon ground ginger
1 hibiscus flower dessert spoon
1 glass of water
Way of doing:
Boil the water and when it starts to boil, add the hibiscus, spices, honey, lemon juice and let it infuse. Turn off the heat and set aside. Place a drizzle of olive oil in a pan and as soon as it is very hot add the chicken breast cubes, lower the heat, cover the pan and cook until the water evaporates.
Published on 12/02/2016
CINNAMON ROLL
Good afternoon!!
So let's go to the Cinnamon Roll recipe? After all, we need to demystify this story that making bread is complicated, isn't it? The only drawback is the time we need to wait for the dough to rise, and as this process takes time it gives us the impression of being difficult and complicated. (There is a tip at the end of the recipe to accelerate the growth of the dough.)
But everything is compensated when the smell starts to take over the kitchen and spreads throughout the house, and when it is ready then, the time it took to grow is no longer such a joy to see them warm, moist, tasty and extremely light. .
The first cinnamon roll was baked in Sweden on October 4, which is celebrated as the National Cinnamon Cake Day. In Sweden Cinnamon Roll has the name “KANELBULLE” whose translation literally is cinnamon cake.
Cinnamon cakes in this country, in addition to taking a hint of cardamom, are not as sweet and heavy as in the United States which carry sugar, honey, cinnamon and raisins.
Kanelbulles or cinnamon buns became a classic at parties in cafes in Sweden and during the golden age of “cooking at home” these parties became a veritable orgy of sweet rolls, cookies, stuffed cookies and cakes always with cinnamon. This tradition still remains in Sweden and if you are invited to someone's house for coffee, you will always have a cake, biscuit or cinnamon cake.
In cafes in Sweden, small, tasty and delicate cookies continue to compete with American muffins.
Revenue
Ingredients
pasta:
2 ¼ teaspoons dry yeast
½ cup of warm water
½ cup of hot milk (heat until it starts to bubble on the side of the pan)
½ cup of sugar tea
1/3 cup unsalted butter
1 egg (room temperature)
2 teaspoons salt
4 cups of wheat flour
filling
6 tablespoons unsalted butter - room temperature
½ cup of sugar tea
1 cup brown sugar tea
4 tablespoons cinnamon
1 pinch of cardamom
roof
1 cup fresh cream
½ cup icing sugar
1 tablespoon ground cinnamon
Way of doing:
1. In a small bolw mix the yeast with 2 teaspoons of sugar and warm water, stir well and wait until it dissolves, approximately 10 min.
2. In another bolw add milk, butter, egg, the rest of the sugar and the salt. Beat well until all ingredients are well mixed.
3. Add half the flour and mix well.
4. Add the yeast mixture that was reserved and incorporate it into the other ingredients.
5. Add the rest of the flour, stir well and transfer to a floured marble counter and knead the dough
for approximately 15 minutes (if you wish you can use the mixer with the heavy dough mixer at medium speed for 5 minutes).
6. Transfer the dough to a bolw, cover with a dish towel and leave in a warm place until it doubles in volume (approximately 2 hours).
7. When you have doubled in volume, press and lower the dough with your fists.
8. Divide into two parts and on a floured surface open in a not too thin rectangle.
9. Mix all the ingredients of the filling and use half to pass over the rectangle, and roll it like a roll. Cut into pieces of two fingers more or less, arrange on a greased baking sheet and
floured. Repeat the process with the other half of the dough.
10. Cover with magipack and let rise again 1 ½ hour.
11. Preheat the oven 180º for 15 minutes or so and after the dough is put into the oven and leave for approximately 20 to 25 minutes.
12. Once baked, bring the filling ingredients to the fire and place on the hot rolls.
Tips: Cinnamon rolls should be eaten warm, they are delicious and very, very fluffy. When they cool, put them in the microwave for about 6 seconds and you will have the rolls as if they were just out of the oven.
Accelerating the growth process: Switch on the oven, let it warm up and switch it off. When it is warm, put the dough (always covered so it doesn't dry out) for approximately 45 minutes.
You can use the mixer in item 2 until the end, remembering that once you have placed the rest of the flour, you must change the mixer.
Published on 31/01/2016
GRATINATED OATS WITH FRUITS
Good night people!!!
Here is an extremely healthy, delicious recipe that takes ingredients beyond delicious. Almonds, oats, hazelnuts, oh how delicious !!! Too bad it doesn't have more! But it is so easy that you can always do it. Come on? Before, I remember that you can exchange the almonds and hazelnuts for Brazil nuts and cashew nuts, I guarantee it looks as good as .....
Ingredients:
150 gr of oats
1 vanilla bean (can be substituted by 1 coffee spoon
of essence)
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
50 gr of roughly ground almonds
50 gr of hazelnuts
1 peeled pear
75 gr of raisins
450 ml of milk
200 ml of fresh cream
2 tablespoons of demerara sugar
Way of doing:
In a bowl place the oats and add the vanilla bean together with the other dry ingredients. Stir well, then add the milk and sour cream. Place in a refractory, grate the nutmeg on top and bake for 30 to 35 minutes at 180º. Remove from the oven, sprinkle demerara and return to the oven in gril mode so that the sugar turns into a crust, or with the blowtorch. Serve hot or cold. I guarantee it is very, very good !!!!
Posted on 24/11/2015
Good night people!!
Now that this page is already created and you already know what it is about, we can start with the photo of the recipe that I posted on Facebook on Tuesday, in fact today is a great day for a fragrant cake with a beautiful cup of tea. As I said, this is a connection between England, as we use robust English black tea and Asia, which came in with extremely aromatic spices. In fact, the flavors are all from Asia, since the tea I used comes from ancient Ceylon, today Sri Lanka, which is the 3rd world producer of tea.
ENGLISH TEA CAKE WITH SPICES
Ingredients:
3 black tea bags
1/2 cup of water
4 tablespoons unsalted butter (room temperature)
4 eggs
100 grams of apricots
1 cup sugar tea
1/2 cup honey tea
2 cups of wheat flour
1 teaspoon ground cinnamon
1 coffee spoon of powdered cloves
1 teaspoon ground ginger
1 coffee spoon of Syrian pepper
1 teaspoon grated nutmeg
100 grams of nuts
1 dessert spoon of poppy seeds
1 shallow tablespoon of baking powder
Way of doing:
Boil water and add 1 tea bag and set aside.
In the processor place the other two tea bags and process so that it is reduced to powder, then add the nuts and pulse so that they are in small pieces. Reserve, and finally, chop the apricots, also into small pieces.
Beat the sugar with the butter and add the eggs one by one, always beating between one addition and another. Then add the honey, add the flour little by little, always beating.
Then add the tea you reserved at the beginning, the tea processed with the nuts, apricots and finally the spices (reserve a little for decoration). Finally, dissolve the yeast in a little water and gently incorporate it into the dough.
Grease a round baking dish with butter and sprinkle with flour, and put it in a preheated 180º oven, or until you stick a toothpick, it comes out clean.
Allow to cool, unmold and sprinkle 2 to 3 tablespoons of icing along with the spice mixes you have reserved at the end.
Note: I served with a mandarin orange jam that I haven't posted yet, but of course, the jam is optional.
Published on 22/10/2015
PERU
QUINUA CAPRESE
Hi
Today I am going to give you a very healthy recipe, and at the same time we are going on a trip to South America. I emphasize, however, that it is not a Peruvian recipe, but with the main ingredient, Quinoa, originally from Peru.
We have records of its use for more than 5,000 years BC, and you can find more information about this ancient ingredient in the Post published on 05/05/2016, or by clicking here.
We are a family owned and operated business.
The Aymara people said:
"Quinoa is life
Quinoa is hope
The quinoa is past and present
Quinoa is the future of humanity "
Quinoa to Caprese
Ingredients:
2 cups of cooked quinoa tea (I used the white one, it has less calories)
1 cup of tomato sauce
1/3 cup of sour cream tea (fresh, can or box) - be careful not to leave it if you don't choose the fresh one.
1/2 cup of grated Parmesan tea (reserve a part to put on top)
1 cup of buffalo mozzarella tea (reserve a part to put on top)
200 gr sweet tomato
Basil, rosemary and oregano to taste
black pepper (optional)
salt
Way of doing
Preheat the oven 350º
Heat the sauce. Bring to a boil, add the cream, parmesan, pepper and salt.
Remove from the heat, add the quinoa, the cheeses, half the tomatoes cut in half and add the herbs.
Grease a baking dish and place the quinoa, spread the rest of the cheeses, decorate with the rest of the whole tomatoes and add more herbs if you want.
Bake for 15 min to brown.
Note: You can't see it, but I shared my recipe and made half with buffalo mozzarella and the other half with goat cheese, you know, when you make food for different tastes, we need to please all palates.
Published on 08/07/2016
Hi
I'm posting a recipe for lemon cake, very tasty and fragrant. I believe that everyone should know that famous orange cake made with the peel and everything is not? Well, this one is also made with the whole lemon, but we have a procedure so that it doesn't get bitter.
My sister used to say that my mother's recipe book has countless cake recipes all the same, that is, "one cup cake", "cake 1,2,3", "cake two cups" anyway, she says that everyone they are the same. But this is certainly not, and I confess that "cake cake" as they say, I don't like it either.
Cake for me, it has to have flavor, be it a spice, a fruit, a tea, anything, except cake without flavor.
And this one I guarantee is special and still with the cold of today and with a cup of hot tea, it is the best !!!!
Sicilian Lemon Cake
Ingredients:
2 large (organic) lemons
1 cup of oil tea
4 eggs (room temperature)
2 cups of sugar tea
2 cups of wheat flour
1 shallow tablespoon of baking powder
We are a family owned and operated business.
Syrup
1/2 cup lemon juice
1/2 cup refined sugar tea
Coverage (optional)
Impalpable sugar
lemon zest
Coverage (optional)
Impalpable sugar
lemon zest
We are a family owned and operated business.
Way of doing:
Wash the lemons, place them in a pan with enough water to cover them and put them on the fire for 10 minutes after the boil starts. After that time, remove the water and repeat the process for two more times. The lemon will be very withered.
Cut the lemons in half, remove the seeds, and cut them into pieces (with peel and everything)
In the blender place the liquids and beat until incorporated, add the lemon and repeat the operation (you can let them crush without completely disintegrating).
Add the sugar and beat, then slowly add the flour. If the blender cannot handle it, do this procedure by hand.
Finally add the yeast and out of the blender incorporate it into the dough.
Grease a round pan, pour the dough and take it in a preheated oven at 200ºC for approximately 45 min.
Syrup
Mix the ingredients, bring to the fire until the sugar melts and thickens a little.
Unmold the cake while still warm, drizzle with the syrup, and if using intact sugar, wait until all the syrup has been absorbed before sprinkling the sugar, and place lemon zest on top.
We are a family owned and operated business.
We are a family owned and operated business.
Post Published on 28/04/2016
Hi!!
Today's recipe will be with quinoa, and if you read the previous post that talks about its properties, you will know that it is one of the most complete "cereals" that exists, and that when integrated with vegetables, you will have a more than complete meal. , with all the proteins and nutrients your body needs.
It is a product with a relatively low cost, easy to make, versatile, very tasty and healthy. Incorporate this product into your diet without guilt.
QUINOA TO THE OVEN
We are a family owned and operated business.
Ingredients:
2 tablespoons of olive oil
1 cup sliced red pepper
1/2 cup finely chopped onion tea
1 clove of minced garlic
1 and 1/3 cup of vegetable broth tea (or whatever)
1 cup corn tea (frozen)
1 cup of frozen vegetable tea (optional)
2/3 cup of tomato sauce
2/3 cup of cooked chickpea tea (I replaced it with andú beans)
2/3 cup of cooked black bean tea
1 cup of quinoa tea (uncooked)
1/2 tablespoon of cumin grains
1/4 teaspoon salt
finely chopped red pepper (optional)
1 cup grated cheese (parmesan, half cured or cheddar)
Chopped coriander
Way of doing:
Preheat the oven to 180 ° C.
Place a pan with the oil over medium heat and add the peppers, onions, garlic, always stirring until the onion begins to brown.
Add the rest of the ingredients except the cheese and cilantro and mix well until the quinoa is well incorporated into the ingredients.
When it starts to boil, transfer to an ovenproof dish, cover with aluminum foil, bake and cook until the quinoa has absorbed the liquids. (approximately 40 min). Put the cheese on top and let it brown,
Remove from the oven and decorate with chopped cilantro.
Tip: The basic quinoa recipe is identical to rice, one measure of quinoa for two of water.
You can also add chopped olives, raisins, replace one of the beans with red beans, in short, you can make countless variations, as many as your imagination allows.
We are a family owned and operated business.
We are a family owned and operated business.
We are a family owned and operated business.
Post Posted on 05/05/2016
Hi!!!
We are a family owned and operated business.
Today we are going to make a delicious soup with roasted tomatoes. Do not forget to do it, because it is very easy and the taste doesn't even need to be talked about. Hummmmmm !! Before, however, I would like you to always take a look at the tips, which, if any, will always be at the end of the Post's.
This soup is basically made with tomatoes and basil, but with a few more "little things", which I believe, elevate and enhance the flavor of this soup.
ROASTED TOMATO SOUP - Caprese Soup
Ingredients:
8 seedless and chopped Italian (organic) tomatoes
½ cup of olive oil
3 cloves of garlic
1 onion
Salt to taste
1 cup of light sour cream
3 tablespoons butter
4 cups of broth tea (I used vegetables)
Pesto:
¼ cup of olive oil
1 tablespoon lemon juice
¼ cup grated Parmesan tea
2 garlic cloves
2 handfuls of basil
Salt (be careful because the Parmesan is already salty)
We are a family owned and operated business.
Complement:
Toasted Italian bread not very thinly sliced
Pesto sauce
Buffalo Mozzarella
Freshly ground black pepper
Way of doing:
Preheat the oven to 200 ° C.
Place the tomatoes and unpeeled garlic cloves on a baking sheet (without being reassembled), drizzle with olive oil and sprinkle with salt.
Leave in the oven for approximately 30 minutes until the water has evaporated and they are roasted.
In a pan melt the butter, add the onion, let it wilt and become transparent, or if you want, with caramel color (as I do). Always stirring add the roasted garlic without the peel, the tomatoes, the handful of basil and stir these ingredients for a few minutes.
Add the stock and cook for about 20 minutes over medium heat.
We are a family owned and operated business.
Remove from heat, process or use a mixer, then add the light cream dissolved in a pinch (teaspoon) of flour and return to the heat until it boils.
Place the soup in a bowl, place a slice of toasted Italian bread, on top of the bread the buffalo slices and finally the pesto.
Bake in the oven to brown.
Remove, grind black pepper and good appetite !!!
This soup is really good and with a mild flavor and at the same time intense.
Tips: The tomato used is Italian because it is less acidic.
Pesto can be optional, if you don't use it, you can use grated Parmesan or Pecorino, drizzled with olive oil or crouton instead of Italian bread. However, if made and left over, it can be stored in the refrigerator in sterilized glass (see the tips tab). I also remember that this Pesto is not the traditional recipe because we put nuts in it and the traditional one is with pinoli.
Traditional or not, pesto is very versatile and with it we can make bruschettas and even the traditional Pesto Macaroni, in which case it is enough to add coarsely ground nuts (or cashews), stuff chicken breast, etc., and even replace the basil with arugula or watercress.
Well, there is no shortage of ideas and we would be giving suggestions for a long time, so let creativity, imagination and magic awaken in each one.
Post Published on 13/05/2016
PIZZA PASTA
Ingredients:
1 packet of 10 grams of dry yeast
2 tablespoons of honey or sugar
1 cup hot water tea
2 cups and a half of wheat flour
2 tablespoons of olive oil
1 teaspoon salt
Way of doing:
Heat the oven to 200º C.
In a bowl, dissolve the yeast and honey in the hot water. Leave a few minutes until the yeast expands. (The mixture will become foamy).
Add the wheat flour, oil, salt and stir with a wooden spoon and then with your hands. Integrate the ingredients until the dough is soft, but firm. If it is sticky add more flour (1 spoon at a time), if it is dry add water (1 tablespoon at a time).
Separate into portions according to the quantity, size and thickness they will make and that's it, that's all. Now just choose the filling, put it in the oven and pay attention so that it doesn't pass the point, as it will depend on the thickness, the amount of filling and the oven.
I did it in three ways and with three fillings:
I opened the dough very thin, filled it with (turkey breast, buffalo mozzarella, seedless Italian tomato, and oregano), rolled it up, cut it like a roll, put the topping, which makes all the difference here, because the flavors are really incredible and then I took it to bake.
Topping ingredients:
We are a family owned and operated business.
1/2 cup of butter tea
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon of Dijon mustard or common
1 tablespoon of poppy seeds
Way of doing:
Place all the ingredients in a saucepan and cook over medium heat, stirring constantly until the butter and sugar have melted.
Place on the rolls.
the other one I also rolled like a roll, but I didn’t slice it. This one I stuffed with crumbled ricotta seasoned with powdered curry, powdered coriander, whole cumin, finely chopped fresh cilantro and lots of finely chopped red pepper.
finally the last part of the dough, I opened it very thin, filled it with various types of cheese, tomatoes and basil and made it like a calzone or a pastry. I brushed them both with oil and in one of them I put sesame and in the other sesame, oregano and sprinkled with pink Himalayan salt.
We are a family owned and operated business.
We are a family owned and operated business.
Tips: This dough can stay in the refrigerator wrapped in olive oil for up to 3 days and in the freezer for a month.
Calzone: do not forget that if done like this, it should be tightly closed so that the filling does not drain.
The suggestion I made with the cover of mustard, honey, etc. you should preferably have turkey breast, ham or Canadian loin, as it is the flavors of these sausages mixed with the topping ingredients that will give a special flavor.
Post Published on 18/05/2016
Hi!!
Upon request, I am posting this pizza dough recipe that is very easy, quick and practical, as we do not need to let it grow or knead. Isn't it fantastic? Not to mention that it has a very, very soft texture and can be opened very thin without any difficulty and in addition it is very versatile. Try it !!
Hi!!
Perhaps you at first think that it is not even worth reading the recipe, how much more to make, after all it is just another cake, you will say or think, right?
Wrong! I guarantee that the texture and flavor contradict the image, and besides being very easy, they are ingredients that we certainly have at home.
So think: holiday + cold + cup of hot chocolate = Cinnamon cake. Are they excited?
CINNAMON CAKE - Blondie
We are a family owned and operated business.
Ingredients:
2 cups of wheat flour
2 tablespoons cinnamon
1 teaspoon of yeast
1/4 teaspoon of baking soda
2 cups brown sugar tea
1/2 cup unsalted butter tea
2 eggs
Roof:
1 tablespoon of cinnamon
1/4 cup crystal sugar
1 tablespoon of melted butter
WAY OF DOING:
Preheat the oven to 180º and grease a 23x23 square baking sheet approximately.
In a bowl place the flour, cinnamon, baking powder and baking soda. Reserve.
In a saucepan place the sugar and butter over medium heat for 5 minutes or until the sugar and butter melt and are well incorporated. Remove from heat and let cool slightly
After it has cooled, add the vanilla and eggs one by one, beating with each addition.
Put this mixture in the ingredients that are in the bowl (dry ingredients), mixing well, but without beating.
Pour the dough and spread it well on the baking sheet.
Bake for 40 minutes or until the tip of a fork comes out clean. Allow to cool for about 10 minutes.
Mix the cinnamon and icing sugar in a bowl, brush the surface of the cake with the melted butter and sprinkle with the sugar and cinnamon mixture.
Note: As this dough is very dense, when placing it on the baking sheet take a spatula, soak it in water and spread the dough evenly on the baking sheet.
We are a family owned and operated business.
We are a family owned and operated business.