You are what you eat & drink




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.




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.

Andouille de Guemene

The French delicacy made of 25 layers of pig intestines

Guemene-sur-Scorff in north-west France may not be well known internationally, but a popular French delicacy was born in the town. The andouille de Guemene is a pork sausage made from pigs’ intestines and stomachs.

A local andouillerie, Rivalan Quidu, advertises its presence on the outskirts of Guemene-sur-Scorff in Brittany, France, with a sculpture in the corner of its vast car park.

You won’t need to take a great leap of imagination to visualise what a representation, in fibreglass, of two giant andouilles might be mistaken for, but the locals take their home-grown delicacy very seriously indeed.

A steady stream of customers – from passing tourists to lorry drivers on their regular beat – pull in to buy a chunk.

The andouille de Guemene is a relatively new phenomenon – the recipe having been created only in 1930 by Joseph Quidu, the son of a local farmer – but Gallic gourmands with a fascination for all elements of the gastrointestinal tract of a pig have embraced it as a classic.

As I push open the shop door I’m enveloped by the aromas of fat and smoke. I suspect just breathing the air could send my cholesterol levels into double figures.

The narrow shop is fitted out to resemble a Breton kitchen, complete with pine fixtures. Andouilles hang from every part of the ceiling like crinkly brown stalactites. At one end is a typically huge Breton fireplace – it too is festooned with andouilles, being smoked over a wood fire.

The stones are caked in glistening, sooty fat. Behind the counter is Benoit, husband of Joseph’s grand-daughter Francoise, who together with their children are carrying the tradition of the andouille de Guemene into its third and fourth generations.

Out at the back, away from the public gaze – and possibly out of respect for the squeamish – is the kitchen where the andouilles are created in a modern style true to Joseph’s original recipe.

Inspired, I like to imagine, by the act of pulling on more than one pair of socks to counter the cold and damp Breton winters, Joseph pulled one length of chaudin – or pig intestine – over another, and then another. Around 20 or 25 in all.

The salted intestines of three pigs, weighing in at 3kg, go into each andouille, which are then smoked over oak wood and dried, sometimes for months on end before being cooked slowly in stock. Cut through, the innards resemble pinky-grey tree rings carrying a distinctly smoky taste and aroma.

Source: BBCNews Read and see more


Brazilian Food

I found this this morning, and thought, great, a typical Brazilian dish.

Reblogged from EatRio

Baião de Dois

There, does that look okay? It’s yummy.

Oh, you want the recipe…

Click on the link above for the full story and recipe.

大家一定要試一下以下的波蘭美食 – a must try Polish food

大家一定要試一下以下的波蘭美食 – a must try Polish food.

via 大家一定要試一下以下的波蘭美食 – a must try Polish food.

This is off a Hong Kong blog, but the story is great, and the food looks great too. A good look at Polish food.



Cambodian Rat Meat

A growing export market

Rice field rats are considered a delicacy in Cambodia

A unique harvest is under way in the rice fields of Cambodia where tens of thousands of wild rats are being trapped alive each day to feed a growing export market for the meat of rural rodents.

Popularly considered a disease-carrying nuisance in many societies, the rice field rats, Rattus argentiventer, of this small South-East Asian nation are considered a healthy delicacy due to their free-range lifestyle and largely organic diet.

Rat-catching season reaches its height after the rice harvest in June and July when rats have little to eat in this part of rural Kompong Cham province, some 60km from the capital Phnom Penh.

That lack of food coincides with seasonal rains that force the rodents onto higher ground, and into the 120 rat traps local farmer Chhoeun Chhim, 37, said he set each evening.

“Wild rats are very different. They eat different food,” said Mr Chhim, explaining with a gourmand’s intensity the difference between rice-field rats and their urban cousins, which he considers vermin unfit for the cooking pot.

Common rats “are dirty and they have a lot of scabies on their skin,” Mr Chhim said. “That’s why we don’t catch them.”

Somewhat proudly he listed off the superior eating habits of the rats he had caught the night before: rice stalks, the vegetable crops of unlucky local farmers, and the roots of wild plants.

‘Tastes like pork’

On a good night, he can catch up to 25kg of rats.

“After the harvest season the rats don’t have much food to eat, so it is a good time to catch them,” he said, unloading his motorcycle of several large, steel cages filled with rats at the home of the local rat trader.

Though rat meat tastes “a bit like pork,” Mr Chhim said it was not really his preferred meal.

“We sell the rats for money and buy fish instead,” said Chin Chon, 36, another rat catcher as he dropped off several more packed cages to be weighed, graded and repacked for export.

Source: BBCNews Read and see more

It’s not an alien… It’s lunch

Preparing a scary horseshoe crab lunch

Margaritas Three Ways – A Cinco De Mayo Special

Whilst not necessarily celebrated the same way in Mexico and other Latin American countries, Cinco De Mayo is a festival celebrating all of the finer things Mexican culture has to offer the world.

Whether it’s Chocolate, Spicy Food or even a certain infamous Mexican spirit (or 2) Cinco De Mayo is a celebration and a time for getting together with friends and family…

So what are the 3 margaritas I have in store for you? Well let’s start with a classic recipe and tweak it a little…

Mi Casa Tequila:

Mi Casa Tequila is an extremely high quality 100% Agave Tequila, obviously from Mexico, and is unfortunately not readily available on the UK Market it can be found readily across the USA so if you plan on heading out there any time soon, be sure to pick a bottle up!

It’s an estate-craft tequila from a family run business and has wone numerous awards for their utterly fantastic tequila(s). You can find their page here, but be sure to check out their signature margarita before you do:

Mi Casa Margarita


2 measures Mi Casa Reposado

1 measure St. Germain

¾ measure Fresh Lime Juice


Reposado Tequila always adds a slight depth to the drink, making it even more awesome!

Recipes and more Margaritas on this link.

Reblogged from: Margaritas Three Ways – A Cinco De Mayo Special.


Between 1996 and 2000 I had a love affair with Bolivia, as well as several love affairs in Bolivia.

I have traveled over much of the country, not liking La Paz nor Cochabamba, but I adored Uyuni, Potosí and Sucre. I lived twice in Santa Cruz de la Sierra which is half way to Brazil. I rode the tren de la muerte (death train) more than 30 times between Santa Cruz and Puerto Quijarro.

But food…

I found this old photo while sorting some old recovered files.


Patty’s cabaña

It’s a terrible photo (quality) but throughout my South American meanderings the negatives went with me, through deserts, in jungles and over the Andes several times. You can’t expect negatives to come through that abuse in top condition.

But, the food….

Ah yes, in the front you can see displayed several of the local delicacies. I cant remember them all now, but there were rice cakes, tamales and, my favourite, sonso; the ones standing up on a stick. Sonso is boiled yuca (mandioca root), mashed then lumps of cheese added, formed on to a stick and grilled over leña (firewood) to melt the cheese and get a crispy finish.

I used to help Patty (one of the aforementioned love affairs) make them on the weekend.

The Cabañas are an area near Santa Cruz de la Sierra, about 8kms, by the Rio Piray. They were classed as turistic (tourism), but domestic. A place for the Cruzeños to play in the weekend.

Where there is water, there are kids

Where there is water, there are kids

The river itself was a wide expanse of sand with river channels and deep pools where sand had been removed. The river wasn’t deep, you could walk across it.

There were 4WD motorikes, horses and many other activities.

But the FOOD!

Ah, yes. Here’s a better photo of the sonsos…

This photo not mine

This photo not mine, found on flickr


Meanwhile… in Papua New Guinea


They really know how to BBQ!