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7 posts tagged Food
Went to eat a welsh with a friend, It’s a dish originally from Wales (UK), and now a specialty of the north area of France, and especially from Lille, also known as the capital of the Flanders, my hometown
It’s a simple recipe ; it’s basically a toast with a slice of ham, coated with a melted cheddar and brown beer concoction
I’ve been trying to emulate this recipe for a bit now, will post an easy step by step recipe soon :P
Easy Crêpes (French pancakes)
To do a good amount of crepes you will need ;
- 1 liter of milk
- 1/2 kilo of flour
- 2 to 6 eggs
- Oil or melted butter
Just double the quantities if you want double more :P
How I do it :
- Just put everything in a big container, I usually put everything together and then mix the whole thing, easiest way to mix it is to use an electric whisk
- Mix until there is almost no lumps left and the batter is not too fluid and not too thick either, if it’s too fluid add a bit of flour, and if it’s too thick add a bit of milk
At some point you can add the oil or the melted butter, doesn’t have too bit a lot, but make sure to put some in your batter
- Now take a small recipient (glass, mug …) and put a small quantity of oil in it, and then take a tissue or napkin (paper) and put it in it, we gonna use this to oil the pan, this will let us put just the right amount of oil on the pan
First crepe may stick so make sure you put a good amount of oil on the pan on your first try
- Now take your favorit pan, warm it up, and use the tissue to put oil on it’s surface, now put a small quantity of batter in the center of the pan and quickly hold it and make circular movement with it to divide the batter equaly on the pan
Make sure the pan is not too hot, otherwise your crepe may stick and/or get burnt, then pan is gonna get hotter anyway so crepes should cook quicker and quicker
- Use a spatule to flip the crepes, don’t flip them too soon, and once they are flip don’t leave them too long, the other side cook a lot quicker
Stack the crêpes on a big plate and …
Voila !
Went to Lidl the other day, and it was a greek special, so they add a small selection of imported greek products
And they had stuffed vine leaves ! I really like those
This is basically rolled vine leaves stuffed with rice
I already tried to emulate this recipe back home but vine leaves didn’t really soften so It wasn’t that nice when I tried it
But here is a recipe, an easy way to make them I recently found, you should try it ;
Microwave stuffed vine leaves
Source cookitsimply.com
Like to go to Sant Antoni market on la Rambla,
Especially to get some refreshing coconut juice
Here is a tip for you, if you go there at the end of the market at around 6:30-7pm, you might get extra juice and fruit salad for free, if you buy one, as they are trying to get rid of the juices and fruits they have left
Spaghetti carbonara style
Again a really easy recipe ;
- Cook the pasta
- Cook/fry the diced bacon
- When your pasta are cooked put them in a casserole/wok pour some milk on it, don’t immerse the pasta in it, doing so just prevents the pasta from sticking
- Add the diced bacon when it’s ready
Let’s make the carbonara style sauce ;
It’s really simple, just put some milk in a bowl and add powder cheese/parmesan or any other grated cheese
Stir it, it’s not gonna really mix it’s normal
- Put the sauce on top of the pasta, and stir the whole thing
You can add some parmesan on top of your pasta when you serve it
Voila !
Spaghetti with roquefort and spinach
Did this with frozen spinach (frozen spinach is usually pretty good) and roquefort cheese, and some goat cheese I had left to make it more creamy, I also cut some pieces of sausage to go with it.
No need for sausages it’s basically a vegetarian dish
I’m not really the follow recipes kind of guy so don’t expect to see figures here, I like to improvise and follow my instincts :D
It’s a really easy recipe ;
- Cook the pasta
- Unfroze the spinach, to do so I usually put some oil in a big pan (wok would be great) and put the frozen spinach straight on it, keep moving the thing until it’s completly unfrozen
- Then add the roquefort to the spinach, mix the all thing, you can add a bit of cream to it if you want
You could use this as stuffing in lasagna for example
- Add the pasta to the mixture and stir it a bit, at this point you could add some cashew nuts, those nuts really go well with pasta, especially when you cook them for a bit and they get softer
Voila !
Don’t hesitate to comment and to send me your own experimentations
Went to Raval with a friend the other day, looking for a phone, she told me she had seen people selling street food in the street, and guess what … I love street food !
You have to look for a philippines woman with a shopping trolley, just go to her and ask her if she is selling food, last time I went she was selling steamed buns for 1€ !
Here is some info about this delicious delight :P (click on the article to Wikipedia)
I was really excited as I discovered them when I went to China (under the name of baozi), and loved them !
And I never found an equivalent to it in Europe, … well until then
So if you happen to pass by Barcelona, be sure to try those out, you will not regret it
The one I had was a mix of egg and meat and came with some sauce to put inside it while you eat it
Here is a map pointing to the street (Carrer de Joaquin Costa) where they usually sell philippine street food, it’s in the middle of the Philippine area of Barcelona, remember look for someone with a shopping trolley (Picture)
Source 
