Red peppers in Provence

This post is going to introduce to anybody my mother's receipe for red peppers as we used to eat it in Provence (where I come from in France). One important thing about this dish is that you can keep it in a fridge several days. So you can make a lot and keep it after.

You need :

- red peppers 

- garlics (2)

- olive oil

- salt

- pepper

Preparation :

1) Grill the red peppers in an oven or on a BBQ until the skin is black at some point. (turn them to grill every side)

2) when there are well grilled, put them in a plastic bag and let them cool down for 1hour

3) take of the skin and the inside

4) cut it into bands and put them in a bol

5) add the garlics and put some olive oil, pepper, salt as you wish

and it's ready to be eaten :)

Have a great day

Your French Chef :)

Recipes from all over the world- An Olympic Celebration

For those of you outside of London during the Olympic time, it may be hard to grasp the Olympic fever which has descended upon everyone and everything I know and love. A current foodie trend in London is the pop-up restaurant; which appears for a limited period of time and disappears never to be seen again. It really is the ultimate marketing strategy, and it works. So what better time than the Olympics for a world cuisine themed pop-up in which each session has a different type of cuisine and you can score the dishes presented to you Gold, Silver or Bronze. Cue the 'Eat the Olympics' Supper Club.

I am lucky enough to be going to test it out tomorrow, and the theme is Middle Eastern food which I am very excited about.

In the meantime, on their website they have recipes from dishes from every corner of the globe. It is well worth a look, for creative inspiration if nothing else. Be sure to post if you try out any of the recipes!

http://eattheolympics.com/

Enjoy,

Richa x

ratatouille

Recipe courtesy of the lovely Caroline: 

To be honest I don't really use a recipe! Fry up onions, zucchini, eggplant and tomatoes with salt+pepper, add some chopped tomatoes and some creamed tomatoes and a bunch of mixed herbs (basil + oregano if you have fresh but the dried mixed herbs mix you can buy is fine too) and then let it simmer a little bit, keep tasting it until you like it! Also nice to add a bit of paprika.

Grandma's Pancakes

From her very first cookbook: The Lily Wallace All-American Cookbook (1946)

Tip à la Benjamin: For a cooking project that requires multiple greasings on a hot pan (pancakes, crêpes, etc), cut a potato in half and use the starchy side to dip in oil and regrease the pan.

What's in season?

We are huge fans of buying fruits and vegetables that are in season. While what is "in season" will vary depending upon your location, here's a sample chart posted on NC's Agriculture website that I've found very helpful.

gotobenc.org

As well as a website that has nutrition facts about various ingredients (How do I add more protein to this rice dish?) Nutrient Search

Enjoy!

Converting weight to volume

As some of our recipe contributors will be writing in grams vs. cups, I wanted to share a conversion tool I found today.

Happy cooking!

http://www.onlineconversion.com/cooking.htm

Le Taboulet

Hello everybody,

I am going to introduce the "Taboulet" as a really nice cooking for the summer (good because it's the summer in seventeen days).

How to do it :
- a big bowl where you put the 400g of couscous
- put 25cl of luke warm water with 3 spoons of lemon juice.
- the seeds of couscous have to rise.
- chop two white onions or 5 shallots and add them in the bowl
- put some parsleys (6 with the stem) and mint
- mix everything in the bowl.
- cut 3 (or more if you want) tomatoes in little cubes and add them in the bowl, mix it.
- put some salt and pepper.
- cut one red and one green pepper in little cubes and add them in the bowl.
- you can add some olives in little pieces and some raisins
- peel a cucumber and cut it in cubes. Add it in the bowl
- add some salt and pepper if you think you need more in it.
- mix everything one more time.
- tamp everything in the bowl.
- put the bowl in the fridge for a little while (I think like two hours before lunch or dinner).

Very important : before serving, you have to remove everything with a fork and add some olive oil. You have to put the olive oil at the end.

Have a great day and enjoy this meal for the summer, really refreshing. I don't have picture yet but I will put some when I'm gonna make one.

Bisous

"Mexican" Lasagna

Ingredients
About 2 cups of each: 
spinach (100g)
shredded cheese (300g) (pepper jack is awesome in this recipe)
salsa
beans (450g)
corn (450g)
tortillas (about 2/ layer)
jalapeños, other spicy and delicious things (optional)

1. Preheat oven to about 350F 
2. Layer all of the ingredients into a casserole pan as many times as will fit. You don't need to cook the spinach first as it will cook in the oven but note that you will need more spinach if you choose to do so. 
3. Cover with aluminum foil and bake 20 - 30 minutes
4. Remove foil and garnish with a little more cheese, peppers, cilantro, as you want and stick it back in for another 10 mins
5. Buen provecho! 

Any left over tortillas can be sliced in triangles, baked in the oven until crispy and used as (semi)homemade chips!

Adapted from a Rachel Ray recipe

Lemon sole goujons

In the theme of family traditions I thought my first post should reflect a weekly ritual in my house: Thursday fish night. My mum is quite a religious Hindu and as such does not eat meat every Tuesday and Thursday, as these are the days that correspond with the holy days of particular Hindu gods she believes in most. She does allow herself to eat fish on Thursdays though, so hence the fish Thursday was born. 
This Thursday I decided to try out a simple recipe that incorporates elements of the traditional British fish and chips using fresh and easily available ingredients. Here is my recipe for Lemon sole goujons with mushy peas and sweet potato chips:

Ingredients (serves 2)
For the sweet potato wedges

• 1 sweet potato, cut into wedges
  2 tbsp olive oil

For the lemon sole goujons

• 25g plain flour
  1 free-range eggs
  50g fresh breadcrumbs
  Pinch of cayenne pepper (or more to taste)
  ½ lemon, zest only
  2 fillets lemon sole, cut into strips
  salt and freshly ground black pepper
  2 tbsp olive oil

For the mushy peas

    100g peas

    1 tbsp crème fraîche (I used cream cheese)

    ½ tsp ready-made mint sauce (or 1 tsp chopped fresh mint leaves)

    salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F.
2. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. I added some Spanish sweet paprika to them to give them a bit of something extra.
3. For the lemon sole goujons, sprinkle the flour onto a plate. Beat the egg in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well mixed, then spread the mixture onto a separate plate.
4. Season the fish pieces to taste and coat each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated.
5. Heat the oil in a frying pan over a medium heat. Add the coated fish pieces to the pan, and fry for 2-3 minutes each side until crisp and golden. 
6. For the mushy peas, cook the peas in a pan of boiling water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher.
7. Stir the crème fraîche and mint sauce into the mashed peas and season. To serve, divide the fried fish goujons equally among four serving plates. Spoon the sweet potato wedges and mushy peas alongside. Serve with a slice of lemon and some tartare sauce.
   
   

Et voilà, bon appétit!

Dutch Babies

In accordance to my taste buds, my first recipe will be a sweet one. This is a dish I enjoy with my family every Sunday morning and many Saturdays. We relax, reading the paper and chowing down on “Dutch Babies” topped with fresh fruit, lemon juice and powdered sugar. They are light, delicious and are a great way to start the day.

Abbott Dutch Babies

For one person (double the recipe for two):

1 egg

¼ cup milk

¼ cup flour

1 tablespoon (approx.) of butter

(You can add a pinch of nutmeg or salt if you want)

Wisk the egg, add the milk, and add the flour making sure to mix well so there are no flour balls.

Heat your oven to HOT around 450 degrees (approx.). Put your pan in the preheated oven with the butter. Melt the butter and coat the pan before pouring in the batter.  Bake until the sides stand up and are golden brown. Enjoy when they come out of the oven with fresh lemon juice, powdered sugar and lots of fresh berries or fruit! Yum. 

atúnteria

hello! hola! bonjour! 

A quick introduction before we hop right into it.

Last fall, three travelers met under the Andalusian sun and bonded over a love of travel, tapas, and cafelitos. This blog will be a way to keep in touch as we move across the world and live vicariously through culinary experiences.

Our sabores come from our backgrounds in Oregon, North Carolina, and London and are heavily influenced by food experiences in Italy, Peru, Argentina, Spain, Kenya, India, France, Mexico, and Honduras among others. You can expect to find not only recipes that will fuse these backgrounds and experiences but also delicious things we find in local restaurants, vegetarian-friendly recipes, homemade cheese and pasta, and guest posts from friends in Denmark, Sweden, Kenya, Honduras, France...

So we invite you to try our recipes and submit your own, but please tell us how they turn out!

Bon apetit! Buen provecho! And enjoy your meal!


...

atúnteria

This delicious tapa is called "atúnteria," a play on atún and tontería which means "tuna" and "silliness," and can be found at Casa Anselmo on the Corredera in Lebrija, Spain. It has fresh cheese topped with tuna, onion, and caviar. Best served with their local beer, Cruzcampo.