The other day one of my friends was at my place when we came home from a night out and had munchies. I know that you can't feed Mogwai after midnight but anyways we had a snack and this salsa before going to bed.
Ingredients:
- onion
- vinegar
- jalapeño peppers
Dice the onion and peppers, put them in a bowl, blend it down you will get a green paste under which I mix some vinegar for taste and better preservation.
Monday, October 7, 2013
Lizano Style Sauce
Ingredients:
- onion
- carrot
- tomato
- habanero/jalapeño (depending on how hot you like it)
- cilantro
- lime
- vinegar
- ground coriander
- chili powder
- garlic powder
- brown sugar
- stock cube
- water
I had this sauce over my rice for the first time when I was in Costa Rica. I made sushi before so I know vinegar and rice work very well together.
I did not put any amounts in the ingredients list since it it up to you to experiment and find the right balance you like so there is no 'wrong' just you trying to make it better.
I heat the water, dissolve my stock cube and add the (diced) onion, (diced) carrot, (diced) tomato, habaneros and cilantro. Let it simmer until the carrot is soft enough a baby can bite through it.
Dash 2 spoons of vinegar in the pot. Add 2 tablespoons of salt. Add cumin, ground coriander, chili powder, garlic powder, lime juice and brown sugar for the taste. You have to find the balance for your taste.
Cook it on a low heat for 10 to 20 minutes. I blend it down and if the consistency of the sauce is not thick enough you can add some cold water with thickening agent dissolved in it and put some heat underneath your pot.
According to the person that gave me the recipe it keeps up to two weeks but usually I am out by then because it works really well.
- onion
- carrot
- tomato
- habanero/jalapeño (depending on how hot you like it)
- cilantro
- lime
- vinegar
- ground coriander
- chili powder
- garlic powder
- brown sugar
- stock cube
- water
I had this sauce over my rice for the first time when I was in Costa Rica. I made sushi before so I know vinegar and rice work very well together.
I did not put any amounts in the ingredients list since it it up to you to experiment and find the right balance you like so there is no 'wrong' just you trying to make it better.
I heat the water, dissolve my stock cube and add the (diced) onion, (diced) carrot, (diced) tomato, habaneros and cilantro. Let it simmer until the carrot is soft enough a baby can bite through it.
Dash 2 spoons of vinegar in the pot. Add 2 tablespoons of salt. Add cumin, ground coriander, chili powder, garlic powder, lime juice and brown sugar for the taste. You have to find the balance for your taste.
Cook it on a low heat for 10 to 20 minutes. I blend it down and if the consistency of the sauce is not thick enough you can add some cold water with thickening agent dissolved in it and put some heat underneath your pot.
According to the person that gave me the recipe it keeps up to two weeks but usually I am out by then because it works really well.
Wednesday, July 24, 2013
Smores
Ingredients:
- cookies, 2 for every smore
- chocolate
- marshmallows
I was recently on a trip through Canada and stopped in Black Diamond, Alberta to ask for directions to a campsite and this simple story was how I discovered marshmallows and smores.
In Canada most camping sites have a fire pit and I told my new friends how I saw children roast their marshmallows on a stick. I had never done that before and my friends had plans to change that.
I knew what marshmallows were but growing up in Belgium I basically know it from the movies and a thing we call Sinterklaas. The good, old saint sometimes brought us marshmallows but shaped in a different shape not the one I know from the movies.
So to put a long story short I ended up in a garden of a beautiful house with wonderful people. We had marshmallows around a fire pit and the subject of smores came up.
The idea is pretty simple, you take a marshmallow and roast it (we roasted on pitchforks, an invention by my host to feed the whole family at once :) ) and put it on a cookie, put a layer of roasted marshmallow, a layer of chocolate and another cookie.
It is very basic, but it was fun and a total new experience but great thanks to the wonderful people who made me discover this simple recipe.
- cookies, 2 for every smore
- chocolate
- marshmallows
I was recently on a trip through Canada and stopped in Black Diamond, Alberta to ask for directions to a campsite and this simple story was how I discovered marshmallows and smores.
In Canada most camping sites have a fire pit and I told my new friends how I saw children roast their marshmallows on a stick. I had never done that before and my friends had plans to change that.
I knew what marshmallows were but growing up in Belgium I basically know it from the movies and a thing we call Sinterklaas. The good, old saint sometimes brought us marshmallows but shaped in a different shape not the one I know from the movies.
So to put a long story short I ended up in a garden of a beautiful house with wonderful people. We had marshmallows around a fire pit and the subject of smores came up.
The idea is pretty simple, you take a marshmallow and roast it (we roasted on pitchforks, an invention by my host to feed the whole family at once :) ) and put it on a cookie, put a layer of roasted marshmallow, a layer of chocolate and another cookie.
It is very basic, but it was fun and a total new experience but great thanks to the wonderful people who made me discover this simple recipe.
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