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askwhatsforlunch · 8 months

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Cuisine de Provence

If you want to add a generous bit of sunshine to your meals, then I suggest trying your hand at la Cuisine de Provence. Fragrant with herbs like thyme, rosemary or basil, colourful with fresh vegetables, these recipes celebrate the fish and seafood of the French Riviera and the quality meat of l'arrière-pays! As I am spending a week's holiday in Provence, I intend to enjoy everything la Côte d'Azur has to offer, from bathing in the Mediterranean Sea to the delicious gastronomy! Try these recipes, if you want to follow me!

Drinks

Pastis

Limoncello Spritz

Lavender Liqueur

Appetizers

Rouille

Anchoïade

Parmesan Aïoli

Green Olive Tapenade

Aïoli

Baguettes

Roasted Garlic, Thyme, Olive and Tomato Plait

Entrées

Garden Pistou Soup (Vegan)

Salade Niçoise

Provençal Roasted Chicken

Meat

Provençal Burger

Niçoise Stuffed Zucchini

Fish

Prawn Pasta à la Marseillaise

Anchovy Stuffed Courgettes

Rosemary Roasted Tuna

Brandade de Morue (Codfish Potato Bake)

Sage and Lemon Sardines

Red Mullet and Aubergine Burgers

Rosemary and Basil Sardines

Roasted Sardines

Sides

Poêlée Provençale (Sautéed Aubergines and Peppers)

Tian (Vegan)

Tomatoes Provençal

Ratatouille

Savoury Pies and Tarts

Tourte aux Blettes

Condiments

Herbes de Provence

Desserts

Lavender Apricot Tart

Peach and Apricot Charlotte

Ice Cream

Lavender Ice Cream

Lavender Apricot Sorbet (Vegan)

Lavender Apricot Ice Cream Cups

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thebrokenscalecooking · 7 months

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#Chorizo #cod #seafood

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aneshkablack · 2 years

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1 / What faith is this character? Do they celebrate Christmas, and if so, how much do they take the religious element of Christmas to heart? Does this character celebrate any other religious holidays during the festive season?

2 / What does this character eat on Christmas Day? What is their favourite festive food? Their least favourite?

Thanks for ask!!

If you want ask, click there

⛪️ - What faith is this character? Do they celebrate Christmas, and if so, how much do they take the religious element of Christmas to heart? Does this character celebrate any other religious holidays during the festive season?

Isolde is catholic, but she isn't a greater devotee like her mother. Yes, she celebrates the X-mas. The most representative religious elements that Isolde uses is the Christmas Birth (she likes put under the tree, with the Mary, Joseph, the Jesus Child, the Archangel, the Three Wise Men and many animals. Talbott helps with the vegetation and applies "Herbivicus" to the poinsettias); the Carols songs, the posadas (but only the nearest to Christmas Eve) and breaks the Piñata (it's a representative of The Seven Sins):

Isolde doesn't like to go to the church (thanks for her mother), but every Christmas gives the thanks for all, in special for her family (Talbott and their kids) and her friends are safe and her side. By the way, Isolde does The Guadalupe-Reyes Marathón. In The Three Kings Day (January 6th) she bakes rosca de reyes, makes hot cocoa and sometimes, sweet tamales (usually chocolate or guayaba flavor).

Since Talbott and Isolde have children, they give them gifts in January 6th like in Christmas, too.

🍽 - What does this character eat on Christmas Eve and Christmas Day? What is their favourite festive food? Their least favourite?

In Hogwarts, she hadn't many options than the traditional british dishes. She didn't have trouble (except with the Brussels sprouts salad, she hates them), but sometimes missed the mexican dishes.

But since she moved in with Talbott, they interspersed what eat in Christmas Eve and News Year Eve. Both cook in those days together:

The beverage: Fruits Punch with piloncillo/panela

A warm drink of guayaba, tamarindo, cinnamon, tejocotes, sugar cane, raisins, prunes, apples green and yellow with a shot of ron, sweetened with piloncillo/panela. This drink is a mandatory in Christmas and News Year Eve.

Food entrance: Elbow soup with cream, jam and bell pepper.

It's one of her favorites. But if they cook it in Christmas Eve; in News year Eve they eat spaghetti alla bolognese or cream soup (pumpkin, corn or poblano pepper), and vice versa.

Main course: Turkey or Christmas Romeritos

Isolde's favorite recipe for turkey is with a nut sauce (nogada) with a sweet stuffing ground beef with nuts.

Romeritos, by other hand, is a dish with shrimp, cambray potatoes, romeritos and poblano mole. She loves the mix of spicy and sweet flavor of the mole, usually she eats with bread. Isolde cooks it in Lent season, too.

Dessert: British Christmas pudding or Rice pudding

Like Talbott, Isolde is a sweet tooth. And they can't forget the dessert. sometimes Isolde cooks the classic X-mas pudding; in others, her favorite, Rice pudding:

Her least favorite is a spanish dish, but in Mexico usually the people eat it in this season: Basque Style Codfish Stew. She doesn't like codfish and dislike the salty flavor and olives. And the making is lately, because the coldfish has put in water for days.

#isolde hiwatari #talbott winger #harry potter hogwarts mystery #hogwarts mystery #talbott x mc #talbott x jacob's sibling #talbott winger x mc #hphm mc #hphm #hphm christmas #ask game #talbott x isolde

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gsfoodie · 3 years

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Feasting in Faro - A Foodie's Restaurant Guide

From the quaint old town to the fascinating collections of the archaeological museum, Faro has a lot to offer the discerning holidaymaker. Often overlooked, however, is the city's burgeoning reputation as something of a foodie's paradise, with restaurants offering some of the region's finest seafood. What's more, with Faro's growing popularity as a destination in its own right, you can now sample its delights with minimum hassle. From frequent and inexpensive flights to a choice of easily pre-booked Faro airport transfers, there has never been a better time to get a taste of the real Algarve.

Here are our top tips: four restaurants that are off the tourist trail, and positively brimming with culinary delights.

Republica Restaurant Dinner at Republica is like dinner in your grandmother's front room, if your grandmother could rustle up Faro's finest fig tartlets and expertly grill squid. This snug cantina is centrally located near the marina, making dinner here the perfect end to a long day of sightseeing. Republica seats just 24, so be sure to book in advance, and prepare to settle in for an evening of hearty traditional food accompanied by an affordable selection of Portugal's finest wines.

Le Marquis If you are willing to stray a little further from the beaten track, Le Marquis is well worth the extra effort. Situated just north of Faro in a sprawling farmhouse, the restaurant combines high quality food with captivating views of the surrounding countryside from the charming terrace. Play it safe with classics like venison fillet, or for a more exotic treat, try the oxtail-stuffed squid.

Adega Nova Situated close to the Maritime Museum in an old tiling warehouse, the quirky decorations lend this restaurant a rustic atmosphere, while the seasonal menu ensures a fresh take on traditional cuisine. From monkfish rice to garlic calamari, there are many popular choices to satisfy your seafood cravings. For something a little unique, be sure to check out the regional specials, many of which you would be hard-pressed to find elsewhere in the city.

Faz Gostos For a luxury finale to your culinary exploration of Faro, head to Faz Gostos. Since opening in 2009 it has repeatedly expanded due to popular demand, all without sacrificing a crumb of quality. The elegant surroundings provide an apt backdrop to the creations of head chef Duval Pestana, who reimagines traditional ingredients in novel pairings. The oven-baked salted codfish with scallops, in particular, is not to be missed; and your waiter is sure to provide the perfect recommendation for an accompanying tipple from their extensive wine list.

How to Get There Arguably one of the easiest European cities for enthusiastic foodies to get to, Faro is now served by several major airlines throughout the year. Although many flights to the city are operated by low cost companies, don't be put off if you prefer to start your holiday in style: there are options available for every budget. After you land, I would recommend looking into pre-booked Faro airport transfers to get you to your hotel, so you can be met at the arrivals gate and have the luggage taken care of. By making use of Faro airport transfers, you can also side-step many of your fellow passengers who will be making a beeline for the all-inclusive resorts down the coast.

· How to make Mac and cheese

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· Super easy Egg dishes – Prepare in just 10 minutes

#gs food #gsrecipes #gsfoodie #gs #food

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lizzylovesfoodinfo-blog · 4 years

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Top Portuguese Foods – With Recipes

In this article we focus on some of the top Portuguese foods and their Portuguese recipes. Traditional Portuguese cuisine is mainly based on seafood, meat(especially pork) and fish which they grill, fry or cook in casseroles or stews. Their customary side dishes are rice, simple salads and potatoes. Portugal is also well known for sweet and rich desserts. Below are top foods with recipes that you can try.

· Arrozdoce

The Portuguese are known for having a sweet tooth and their local pastry shops and bakeries are always stocked with delicious delights. Many local desserts are based on eggs and are creamy sometimes nonetheless they are sweet and rich. Enjoying desserts based on eggs after meals is quite common. Watch out for leitecrème: it is an egg custard that has a hard topping of caramel just like crèmebrûlée. Another one is the Arroz Doce which is a pudding made of rice. It can be made using condensed milk or even eggs but must always be flavored using cinnamon and lemon.

· Bacalhau

This national dish is made of salted and dried codfish which normally gets soaked in water or milk before it is cooked. Bacalhau has been a meal for Portuguese ever since their fishing boats brought this particular fish from Newfoundland in the 16th Century. This fish is so popular that it is referred to as fiel amigo (faithful friend). Bacalhau has many variations like; Bacalhau com natas (baked in cream), Bacalhau com todos (cooked with carrots, potatoes, egg and cabbage), Bacalhauà bras (stir fried with eggs, onions, shredded potatoes and black olives topping.

· Caldoverde

Soup dishes are a common addition to Portuguese meals. While bread, cold tomato and fish soups are common, Caldo Verde is the most popular. It comes from Minho Province in North Portugal. This green soup only traditionally has five ingredients ;onions, potatoes, chorizo sausage, olive oil and thin slices of kales. Not only is it cheap, it is also the best comfort food. This beloved national food is easy to find in almost every part of Portugal. This soup goes well with broa which is Portuguese cornbread that has a crusty exterior and a very soft interior.

· Catalpana De Marisco

This is a famous sea food stew which gets its name from clam shaped pot made of copper known as Catalpana. This dish was introduced by the Moors when they arrived from North Africa to Portugal in the 8th century. Catalpana is the regional dish for the Algarve. Although ingredients may vary around the country the dish normally have shellfish, white fish, chilli, red peppers and onions. All these are combined in the Catalpana then it is closed firmly before ingredients are steamed to perfection. This stew can be served with a side of fries, crusty bread or rice.

· Cozidoà Portuguesa

This rustic stew is a definite try for all meat lovers. There are many variations of this meal in the country but it commonly has; pork, beef and also an assortment of smoked sausages like; alheira, farinheira, morcela and chouriço. This meal may also consist of various bits of animal like a pig’s foot or ear with carrots, cabbage and potatoes added in it. All these ingredients should be cooked in one pot with ingredients being added at various times.

#Portuguese recipes

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amatchgirl · 4 years

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Pantry Staple Baking

We’ve rounded up a collection of recipes that utilize your everyday pantry ingredients. In the recipes below, feel free to switch up your spices, jams, nuts, garnishes, and more with whatever you happen to have stocked in your kitchen. Don’t be afraid to customize the flavor profiles to fit your baking needs!

Caramelized Banana Bread

Crowned with golden Caramelized Banana halves and offering a hint of cinnamon flavor, this loaf is all about taking the banana to the nth power of sweetness. If you don’t have sour cream, you can substitute full fat regular yogurt or crème fraîche.

2. Hazelnut-Banana Sour Cream Muffins

With a toasty Hazelnut Streusel topping and the tender crumb of banana bread, these muffins are a welcome treat for any morning. If you don’t have hazelnuts, feel free to swap them out with whatever nut you have on hand.

3. Johnny Bread

Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough shaped into a disk or cut into a scone-like wedge in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.

4. Cardamom Flourless Chocolate Cake

The beauty of this cake is the crackled top, which, combined with the cardamom-scented cake, yields the perfect mix of crispy, soft, chocolaty goodness in a single bite. If you’re running low on flour, this is the cake for you!

5. Classic Soda Bread

A traditional take on quick bread, this soda bread recipe is brought to life by buttermilk and baking soda. These two ingredients combine to create a crunchy crust and a subtle tartness that’s definitively mouthwatering. Plus, this recipe requires only a few pantry ingredients and you can make your own buttermilk by adding 1 tablespoon (15 grams) white distilled vinegar or lemon juice to 1 cup (240 grams) whole milk.

6. PB&J Blondies

This blondie recipe makes the most of two pantry staples: peanut butter and jelly! In a throwback to your favorite childhood lunchbox item, we added luscious swirls of grape jelly and extra peanut butter to the top of our peanut butter-rich batter. Swap out the grape jelly for your favorite flavor.

7. Chocolate Olive Oil Cake

A grown-up chocolate cake, this olive oil stir-together batter has sophisticated cocoa notes complemented by a deep, dark ganache frosting. If you’re running low on butter, this cake is good option because it relies on olive oil for its fat content.

8. Cinnamon Jam Loaf

Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you’re out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead.

9. Orange-Cardamom Loaves

Dripping with sweet Orange Glaze and scented with warm cardamom and vanilla, these loaves are absolutely mouthwatering. This recipe also relies on pantry staple vegetable oil rather than butter to impart tenderness to the crumb.

10. Sour Cherry Shortbread Linzer Cookies

These are the best sandwich cookies you’ll make this summer. A tiny bit of citric acid in the cookie dough creates a zesty sour cherry flavor, which balances out the buttery shortbread cookies. You can fill these linzer cookies with any jam or preserve you like, and you can nix the citric acid in the cookie if you don’t have any!

11. Toasted Almond Sablés

Président® butter makes these sparkling sablés the ultimate buttery, melt-in-your-mouth cookies. Here, it imparts a creaminess that complements the flavor of toasted almonds exquisitely. Président is France’s number one butter and our go-to for all crumbly French cookies.

12. Lime Shortbread Bars

Classic shortbread gets a summertime makeover in these zesty Lime Shortbread Bars. Adding lime zest to the dough adds a bite of freshness and plays up the buttery flavor of shortbread you know and crave. You can freeze the uncooked dough and bake off as you need!

13. Cheesy Beer Bread

This cheesy loaf comes together easily but packs a whole lot of flavor! Use your favorite pale ale and Monterey Jack cheese, or whatever you happen to have on hand.

14. Marble Sheet Cake

Swirls of rich chocolate batter and sweet almond batter combine to create this stunning sheet cake. Top with a dusting of confectioner’s sugar for a simple yet elegant finish. You can flavor the almond batter with any other extract you happen to have on hand.

15. Peanut Butter Cookies

Chewy, cakey, and full of addictive nuttiness, this fuss-free recipe checks off all the boxes for the ultimate peanut butter cookie. Plus, it’s the supersize bakery style you know and love. You’ll turn to these again and again when the late-night cravings call.

16. Blueberry Muffin Bread

For all the blueberry muffin fans out there, this one’s for you. With a tender, buttery crumb packed with juicy blueberries and a crunchy sugar-coated top, this Blueberry Muffin Bread is the loaf pan version of everyone’s favorite muffin.

17. Oatmeal Cherry Walnut Cookies

These Oatmeal Cherry Walnut Cookies by Marian Cooper Cairns are the summer cookie you’ll be eating all season long. Who needs raisins when you can have a much bigger, even sweeter flavor impact with plump dried cherries? If walnuts are not your jam, pecans or hazelnuts are great substitutes. Be sure to toast the nuts for optimal flavor. Baking at 350°F (180°C) until the nuts smell slightly fragrant, about 8 minutes, will do the trick.

18. Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite. Olive oil takes the place of butter in this rich cake.

19. Flourless Fudgy Cookies

Chocolate lovers will swoon over the rich texture of these Flourless Fudgy Cookies! Top with walnuts, your favorite nut, or whatever nut you happen to have on hand.

20. Do-It-All-Dough

This miracle recipe can go sweet or savory, depending on the baker’s whim. This flexible enriched dough will become the most trusted recipe in your bread repertoire. Luxuriously rich with milk, butter, an egg, and just a dash of sugar, the Do-It-All Dough can become the tender base for both Almond Cream Rolls and Garlic Herb Clover Rolls. So feel free to fill and top with any of your favorite ingredients.

21. Sour Cream Coffee Cake

This endlessly customizable classic comes together in a flash. The warm notes of vanilla complement the subtle tanginess from the sour cream beautifully in the irresistibly tender crumb. When topped with the nutty crunch from the almond-cinnamon streusel, it’s pure magic.

22. Classic Vanilla Pound Cake

You can choose your flavor with this incredibly simple, perfectly sweet pound cake. Go almond, lemon, or vanilla. Top with your favorite glaze, chocolate sauce, or a sprinkle of confectioner’s sugar. The possibilities are endless!

from WordPress http://sweetly.site/pantry-staple-baking/

#Baking

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eatzcatering · 7 years

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Try African Food in Singapore

Singapore is a delightful place for foodies to live. There are so many different restaurants, cafés, markets, hawker centres, and other sources of tasty, interesting food. Hosting an event with a top caterer in Singapore is always a good choice, since it saves you time and hassle and allows you to experience new kinds of cuisine. If you’d like to experience other cultures through your tastebuds, check out Eatz Catering’s newest offering— a full buffet of authentic African food.

Appetizers

Our authentic African buffet is truly a marvel of catering in Singapore. It begins with an assortment of freshly baked bread in a basket, served with olive oil and butter. A refreshing green salad follows, with feta cheese and onions for an interesting flavour twist.

Main Courses

When you order your African buffet, you’ll be able to select either baked garlic potatoes or Tanzania rice as your first menu item. The buffet will also be loaded with hot main dishes like fire-grilled beef steak and grilled jumbo prawns. Your guests can enjoy battered codfish with spicy tartar sauce, as well as halal South African farmhouse sausages. Grilled chicken with Afrikaans Peri Peri sauce is a unique treat. Also included on the buffet are classic African Sambusas. These triangular pastries are similar to samosas, but usually follow a different recipe. They are typically stuffed with minced lamb, minced beef, spiced potatoes, cheese, lentils, peas, onions, or a combination of those ingredients. Some cooks even add pine nuts or noodles to the savoury filling.

Dessert

For dessert, your guests can indulge in a rich, premium chocolate fudge tart. The decadent dessert is served with fresh fruits and vanilla ice cream.

Traditional Beverages

Our Singapore catering service offers two beverage options for the African buffet. You can select a Mocktail Sangria, which is Halal and non-alcoholic, or you can choose to experience South African Rooibos tea, which is served hot. Rooibos tea has been shown to help with various health issues, including asthmas, hypertension, allergies, insomnia, and headaches. It is very low in tannins and has no caffeine, making it especially healthful.

Pricing

The authentic African buffet from our Singapore catering service is priced at $35.00 per person, or $37.45 with GST, and it comes with 11 courses, including drinks. It’s the ideal option when you want to indulge your guests a bit and provide a totally new taste experience. You can order this buffet for a minimum of 30 guests.

Authentic Buffet Orders

Eatz Catering offers a number of additional authentic buffets, including a Japanese buffet, a Thai buffet, and a Middle Eastern buffet. Choose one of these unique buffets for your next event and enjoy the traditional foods of that particular culture. Your guests will enjoy taking a tasting tour of another country via its cuisine. To place your order, simply go online to Eatz Catering’s website and select the menu you want, or call us directly and we’ll help you finalise the details for your catered event in Singapore.

from Catering Singapore Blog http://eatzcatering.com/blog/try-african-food-in-singapore/ For a Halal certified food caterer in Singapore go here: http://eatzcatering.com

#Food Catering Singapore #Catering Singapore Blog #Food Catering Tips #Food Catering #Catering Singap

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askwhatsforlunch · 1 year

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Autumn Warmers

As the days are getting chillier, rainier and darker, here are a few recipes of hearty gratins, cheesy casseroles and generous bakes to warm you up on wet days and cold nights!

Chili Jacket Sweet Potato

Tomato and Tuna Pasta Bake

Blue Cheese and Ham Baked Endives

Cheesy Barbecue Sweet Potatoes (Vegetarian)

Welsh Rarebit Potato Gratin

Bacon, Parsnip and Potato Gratin

Mussel, Potato and Leek Gratin

Brandade de Morue (Codfish Potato Bake)

Sweet Potato Casserole with Hazeknut Streusel

Moussaka

Chili Jacket Potatoes

Gratin Dauphinois

Haddock Welsh Rarebit

Classic Shepherd’s Pie

Tuna Pasta Bake

Romanesco Broccoli Gratin (Vegetarian)

Bacon and Cheddar Potato Gratin

Cauliflower Cheese with Brioche Crumbs and Maple Bacon

Parsnip and Sage Gratin (Vegetarian)

Spicy Sausage Bake

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askwhatsforlunch · 4 years

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Brandade de Morue (Codfish Potato Bake)

We’re not travelling too far this Tuesday, unless it’s in mine and Jules’ school-days memories, and incidentally, to her birthplace. You see Brandade de Morue, a codfish and potato bake, originates from Southern France, Languedoc, Roussillon, were my sister was born. It was also, in the nineties, a frequent staple of school lunches, and back then, there was not so much interest about using good, fresh produce to make school dinners, and it was always industrially produced, often both too salty and bland.

As Winter is settling in firmly, with temperatures dropping below zero when the sun disappears (sometimes even whilst it shines), I thought a potato and fish casserole would be a warming and comforting dinner. When I announced it to Jules, though, she was skeptical. I held my breath when she ate the first spoonful, but she deemed my Brandade de Morue “very good indeed”, so all I say is, you should try it!

Ingredients (serves 4):

400 grams/ ounces salted cod fillets

770 grams/ pounds potatoes

1 teaspoon coarse sea salt

nutmeg

1 large garlic clove

1/2 teaspoon freshly cracked black pepper

a buch of fresh chives

1/3 cup olive oil

The day before, place salted cod in a large bowl and cover with cold water. Drain, rinse and cover with cold water, every couple of hours, about four times.

The next day, peel and cube potatoes into a large pot. Add coarse sea salt, and cover with water. Bring to the boil, over medium-high heat, and cook, until potatoes are tender, about 20 minutes.

Meawhile, bring water to the boil in a medium saucepan. Once water is boiling, add de-salted codfish and boil, 5 minutes. Drain thoroughly and let cool completely. Set aside.

Preheat oven to 205°C/400°F.

Grease baking dish with olive oil. Cut the garlic clove in halves, and rub one half all over the baking dish; set aside.

Once the potatoes are cooked, drain them and mash them thoroughly with a potato masher. Grate in about 1/4 teaspoon of the nutmeg. Mince garlic and add to the pot, along with cracked black pepper. Finely chop chives, and add to the pot as well. Flake in cooled codfish. Give a good stir, with a wooden spoon, to combine. Then, stir energetically as you gradually pour in olive oil in a stead stream, to emulsify. Potato and codfish mixture will become paler, almost white, and smoother.

Spoon potato and codfish mixture into prepared baking dish, levelling with the back of the spoon, and place in the middle of the hot oven. Bake, at 205°C/400°F, for 25 to 30 minutes, until just golden brown on top.

Serve Brandade de Morue hot, with dressed lettuce and Croûtons.

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