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Sites we love for holiday ideas November 21, 2010
Bulgaria – Baked apples with vanilla syrup September 29, 2010
Oh how I miss the fall. I buy spiced candles, watch football, have friends mail me leaves to try to capture the feeling while living in the tropics. I usually can buy cider and pumpkins and of course I can cook all of my fall favorites. I have chosen from Bulgaria an apple dish with walnuts because it is that time of year! This is what we are making today.
Baked apples with vanilla syrup
8-10 eq. sized apples
1/3 cupful walnut kernels
3/2 cupful sugar
vanilla, cinnamon according to taste
How to prepare:
Peel and carefully hollow the apples. Prepare a stuffing from the beaten butter, 3/4 cupful of sugar, crushed walnut kernels and cinnamon. Stuff the apples and place in a lined dish, pour over 1-2 spoonful of water and bake in a moderate oven. Serve cold, sweetened with syrup made from cupful of sugar, 1 cupful of water and vanilla. The same recipe may be used for quinces and pears.
I love reading other blogs and this one I found for Brunei has been a shining star. The author has two cookbooks, one My Favourite Recipes book by foodie bloggers benefits the Brunei Special Olympics and the second Pink Desserts is to benefit the Brunei Breastcancer Support Group. We don’t see any recipes on the blog, but I really want to track down this book to make some Pink Desserts!!
Trip Hole has some fantastic pictures of Brunei’s 13 most popular dishes.
Brazil-Coxinha September 15, 2010
Dear Readers, We only know one man from Brazil and that is the famous “Mango” who lives here in the Virgin Islands. He is famous for being a very fun person to be around as well as for the quote “beaches and turtles everywhere!” We turned to him for our Brazilian recipe and this is his favorite appetizer. Enjoy!
|3 boneless chicken breast½ chopped onion2 chopped cloves of garlic6 tablespoon margarine
2 cubes beef bouillon
3 cups all-purpose flour
1 (8oz) cream cheese
|Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam.(If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.)Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling.You can increment the filling with parsley, green onions. But do not add liquids to the filling.Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes).Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared.Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used.Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to “coxinha”). Grease hands if necessary.
Baste the filled dough with egg whites and roll them over breadcrumb.
Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.
|Place in baking cups and serve with guaraná.
SERVING SIZE: 60 bite size coxinhas or 30 mediums.
Islandgirls reporting September 12, 2010
Hurricanes and clothing companies is what we have been up to, but we are hungry for something new! This week we are cooking from Brazil, Brunei and Bulgaria. Join us as we continue our culinary world adventure.
Mere & Kaila
Hurricane Earls Chicken Corn Soup August 31, 2010
Chicken Corn Soup
2 12.5oz cans of white chicken
1 can corn
1 can cream of corn
1c vegetable broth
1T each oregano, paprika and cumin
Sauté celery in a couple spoonfuls of bacon grease and dash of oil. Add add other ingredients and simmer. Serves 4.