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Chewsday

Spanakopita

A Greek recipe.

Reblogged from: A Life Moment

Spinach Filo Pastry – Spanakopita / Byrek

Spanakopita/Byrek is one of my favourite recipes ever, in fact I consider it as a special treat as it is healthy, delicious and nice to look at. You can use spanakopita as a starter and even make a really good impression if you cook it to a party with your friends or  family. I believe that what makes it special is the fact that it really enhances the flavour of the vegetables taking away the earthy and bland taste.

All you need is:…

Now if you want to know what you need and how to do it you’ll have to visit A Life Moment.

This recipe is flexible, you can substitute different greens, spinach, chard, etc and you can change the ricotta cheese for feta.


Sunday Art Fare

graterpaintingVintage Box Grater watercolor painting, Original ART, 5 x 7 by Sharon Foster


Image

Satireday on Fizz

angry-gordon-ramsay-meme-20-pics_8


$1 Wine, but is it Plonk?

Australia’s wine ‘cheaper than a bottle of water’

A bottle of red wine on sale for A$1 on a tasting table in Melbourne

It depends what wine you’re looking at and where you get your bottled water, but on some big retailers’ shelves in Australia it’s not too hard today to find water that is more expensive than wine.

You may be considering a little-known bottle of red that’s sitting in a bargain bucket selling for one Australian dollar (53p).

Or you could be about to purchase a well-known white going for A$2.99.

That’s all before you spot your favourite four-litre box of cask wine selling for less than A$17.

Whatever you fancy, if you compare your purchase to an average 350ml of bottled water selling for about A$2.50, “then you’ve certainly got wine that’s cheaper than buying a bottle of water,” says Prof Kym Anderson from the Wine Economics Research Centre in Adelaide.

Source: BBCNews Read more


Happy New year

indexwhiskyglass


Chewsday

Reblog

Crispy Cajun Salmon

crispycajunsalmon

I confess, the ingredient list looks like a real clash of cultures but this is the crispiest batter and the salmon holds the Cajun spice flavour so well, it is a delicious treat.

Traditionally catfish would be used with this recipe but it works well with snapper too.

My Cajun spice rub recipe is in the blog or use your preferred mix.

Serves 6 with side dishes.

You want the recipe? Check Cooking up the Pantry


Healthy Hangover

How to have a healthy hangover: sweet potato wedges

Sweet potato wedges and fried egg Photograph: James Wragg

You know you’re about to face the hangover of the festive season. But it’s okay – we’re going to get through this, together.

While you’re still upright, pop down to the shops and get some sweet potatoes and eggs and you’ll be all set for the big day. Parchment paper would be good too, if you can find some.

Because I’m a fellow student, I know just how tempting it is to order takeout when you’re hung over. I’ll hazard a guess that the last time you dialled up was when you were hung over, waiting for a film to buffer in a darkened room.

How much do you think you’ve spent on hangover fast food during your academic career? I’m willing to bet that it’s a couple of hundred pounds.

And let’s not even get into the nutritional value of the food you’ve been devouring while avoiding the rest of the world in your grotty pyjamas.

A thought struck me one hungover day this summer – in between binge watching sitcoms online and deliberating on takeaway pizza toppings – why didn’t I just cook something from scratch?

It took a bit of effort to crawl into the kitchen, but my body and my wallet were both extremely grateful.

And since my epiphany, I’ve been blogging about easy recipes that you can follow even in the dark depths of a hangover.

Here’s an incredibly simple recipe to get you started. It’s inspired by the classic greasy-spoon egg and chips, but don’t let that put you off. It’s cheap, healthier, and super easy to make.

Eggs are the perfect hangover food – they contain cysteine, which is used by the body to break down toxins.

And sweet potatoes are a source of complex carbohydrates, which will mean a slow release of energy to help you through your challenging day.

Best of all, this recipe is vegetarian – and gluten free. I have a friend with coeliac disease who swears by these wedges. Here’s how to get cracking.

Source: TheGuardian click for the recipe


Sunday Art Fare

Red Onions

Red Onions

Source: P Baker See more culinary art


Satireday on Fizz

cat-in-the-hat-whiskey


Bourbon baby

New dad Jack Daniels names son Jim Beam

Parents’ wedding officiant was named Johnny Walker; if couple has a daughter, she’ll be called Sherry

Bottles of Jim Beam bourbon at their distillery in Clermont, Kentucky. Photograph: John Sommers II/Bloomberg via Getty Images

A man named after whiskey has named his son for bourbon.

Thirty-one-year-old Jack Daniels Leathers of Gray says he and his 23-year-old wife, Lydia Leathers, chose the name well before their marriage.

He tells The Courier they talked about baby names on their first date and thought Jim Beam would be a good idea.

Jim Beam Leathers was born 14 November, turning grandparental pique into tradition. Jack Daniels Leathers says his parents named him to upset their own parents.

He says that if they have another baby, a boy would be Evan Williams, after the bourbon, and a girl would be named Sherry.

The alcoholic names extended to the Terrebonne Parish judge who officiated at their wedding: Judge Johnny Walker.

Source: TheGuardian


Reinbeers

funny-reinbeer-christmas-decorations


Chewsday

Reblog… link below.

Garlic Shrimps Flambé with Cognac

I love shrimps and prawn!

Originally the recipe was intended to be prepared with king prawns. Well I really don’t know if it would be better with them as the result was so delicious that I can’t imagine it better.

For 4 peoples served with fresh bread (as baguette) and salad this makes a main course.

I can imagine that this served on noodles would make a delicious dish as well.

If you prefer to use this as starter this would serve about 8 to 10 persons.

You want the recipe and how to do it… then visit Art and Kitchen


Sunday Art Fare

Fish Fry

Fish Fry

Source: Kay Wayne Fine Art Blog


Satireday on Fizz

gif-war-kitchen-droid-1100585


Santa’s Pizza

Deep pan crisp and even

Deep pan crisp and even…


Men, sigh…

funny-kitchen-spaghetti-stove-husband-1


Hand Picked in Zanzibar

Zanzibar’s clove harvest

The archipelago of Zanzibar in Tanzania, sometimes known as the Spice Islands, was once the world’s largest producer of cloves. It is still an important industry for farmers on the island of Pemba as the BBC’s Ruth Nesoba found out during the harvesting of the flower buds which when dried are used as a spice in cooking, to flavour drinks like mulled wine and in medicine.

The picked flower buds and leaves are carried in a gunny sack from the farmers’ land to the villages. The crop is then sorted to separate the leaves from the buds. Both are left to dry in the sun. The dried leaves are crushed and can be used in perfumes and fragrances. They are also used in an oil which can have sanitary applications and is sometimes used in dentistry.

Source: BBCNews Read and see the photo story


Chewsday

Curried Baked Fish

I’ve tried it, and liked it.

Recipe and what to do: Success


Reyka Designs Innovative Martini Machine To Guarantee The Perfect Serve

Machines for everything…

DRINKS ENTHUSIAST

Reyka Martini Dispenser

The UK Ambassador for Reyka, the premium Icelandic vodka, has invented a Martini Dispenser that delivers perfect, ice cold Reyka cocktails every time.

Fuelled with a mix of Reyka vodka, vermouth and limited edition Reyka bitters; at the push of a button the Martini Dispenser pumps the cocktail through flash coolers that chill the liquid down to -18 degrees Celsius before neatly dispensing it from a brass tap into your martini glass. All that’s needed to perfect the cocktail is a final red grapefruit zest garnish.

Joe Petch, UK Brand Ambassador for Reyka, commented: “With several events on the horizon, I’ve been looking for a way for guests to serve their own perfectly cold Reyka Martinis. The machine we came up with reflects the inventive culture of Iceland, where people do things a little bit differently but also in a resourceful way – reinventing unwanted or unused objects to fulfil…

View original post 77 more words


Sunday Art Fare

20140313_inq_fd1beard13-fPainted by Mike Geno, burrata and roasted carrots by Marcie Turney of Barbuzzo.

Source: Philly.com


Gallery

The Best Delicious Traditional Bulgarian Food Dishes

International Bellhop Travel Magazine

Traditional Bulagrian food in front of a chimney

Bulgarian cuisine is the culmination of all of the greatest traditional dishes in Southeastern Europe, incorporating hints of Russian, Middle Eastern, Greek, Turkish and Serbian flavors and ingredients. Bulgarian dishes are decadently rich and yet simple concoctions of spices and fresh raw ingredients that are found in abundance in the region.Bulgaria -- MapBulgaria’s diverse and delicious dishes come from its location at the literal crossroads of the modern world in Southeastern Europe. With Turkey and Greece to the south, Bulgarian dishes often reflect classic Greek flavors such as olive oil and a hearty use of feta cheese, while the Turkish influence is seen in the grilled meats and stuffed pastries that are commonly cooked in large gatherings. The delicious cuisine and traditional dishes of Bulgaria are hearty, warm and inviting… and we invite you to learn about some of our favorite traditional Bulgarian dishes here:

Sirene

Sirene

We have to begin with…

View original post 789 more words


Bloody Limes!

A Brazilian caipirinha

A Brazilian caipirinha

One of my pet hates.

Nearly every blog I see that details the Brazilian caipirinha and/or gives a recipe, tells you to use LIMES! And, I saw another this morning.

A caipirinha is made with LEMONS!

Limes and lemons are totally different flavours; limes are not as sour as lemons.

The confusion arises because here in Brazil lemons are green; and everyone outside Brazil sees a green lemon and goes “Limes”. They are NOT Limes.

As green lemons get older they tend to develop a yellow tinge, limes do not.

Please help stamp out this erroneous bullshit!

Green lemons are NOT limes

Green lemons are NOT limes

Cheap 51 is used most, but I prefer something a little more upmarket

Cheap 51 is used most, but I prefer something a little more upmarket

If you can’t get green lemons, don’t use limes. Use a traditional yellow lemon, and if you want to have the ‘Brazilian green’ garnish with lime slices.

Recipe:

  • 1 lemon cut into eight pieces.
  • Sugar to taste.
  • Mash the lemon and sugar in glass (or use a mortar and pestle), add ice.
  • Fill glass with cachaça.

Once you have made the mix, you may need to add extra sugar because green lemons are ‘nipple puckering’ sour.


Chewsday

Mocotó

During the weekend I had mocotó. The bar along the road makes it every Saturday. It is a typical Brazilian dish.

The plate was so full, I slopped it as I carried it to the table – image AV

I eat it with liberal dashes of Brazilian pimenta (chillies steeped in olive oil).

But what is mocotó?

Cows’ feet.

Bleached cows' feet in the butchers

Bleached cows’ feet in the butchers  image AV

When you buy it they cut it up into 2″ pieces ready for the pot.

What you need:

  • 1 kg  mocotó (cut to size)
  • 2 sausages chopped
  • parsley and spring onions as you like
  • 2 medium onions roughly chopped
  • 1 tomato chopped
  • 1/2 green capsicum chopped
  • 2 bay leaves
  • 2 cubes of bacon stock
  • 1 lemon
  • tomato extract
  • pepper (chillies in olive oil)

What you do:

Rub each piece of mocotó with cut lemon

One onion, stock, bay leaves and mocotó in a pressure cooker and cover with water at least three fingers above the bones. Once boiling, leave for 50 minutes. After this time the muscle should be free of the bone. If not, cook further.

Put the liquid in a blender and pulse.

Fry off the chopped sausage, rest of the onion and capsicum in a pot (not pan). Next put the rest of the ingredients in the same pot and add the contents of the blender. heat and serve.

Addition to this you can also add bucho (stomach). I like this.

You can also add other vegetables, potato, carrot, greens.