Andalusia is one of the most popular and second largest community in Spain, their cuisine is very much varied depending upon the region itself. Most popular dish of Andalusian cuisine is their famous gazpacho the chilled soup which we never forget to …
Indonesia have around 5,350 traditional recipes, with 30 of them are considered as the most important.Indonesian cuisine varies greatly by region and has many different influences.Some popular Indonesian dishes such as nasi goreng, gado-gado,sate and…
Sikkim, this state is located in Himalaya and its is bordered by Nepal in west,Bhutan in east and West Bengal in South.As per wiki,Sikkimese cuisine is one of the popular cuisines coming from North-East India. Sikkimese are traditionally rice eaters….
Komaj, this Persion buns are flavoured with turmeric and cumin seeds which is stuffed with chopped dates, the addition of cumin and turmeric makes this Komaj very different from other bakes,and the most interesting part is these Persian buns are stuff…
Croquettes are the kids’ favourites in every single Spanish house and I bet they are grown ups’ too! It’s such a delicious simple bite. Have them hot or cold or as a tapa with a glass of wine… any time and any way is good for Croquetas.These ones hav…
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) …
September is Ovarian Cancer Awareness Month, and for the second year in a row, Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso are hosting the O Foods Contest to raise awareness of this important health issue.
1st: Signed copy of Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Executive Pastry Chef of Babbo Ristorante in NYC, who is currently battling ovarian cancer, inspired this event, and will be choosing her favorite recipe for this prize;
2nd: Signed copy of Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali (winner chosen by Sara);
3rd: Signed copy of Vino Italiano: The Regional Italian Wines of Italy by Joseph Bastianich (winner chosen by Michelle).
TWO: If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word and send your post url to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on Monday, September 28, 2009.
Awareness posts PRIZE:
One winner chosen at random will receive a Teal Toes tote bag filled with ovarian cancer awareness goodies that you can spread around amongst your friends and family.
From the Ovarian Cancer Research Fund:
Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.
The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose, but include bloating, pelvic and/or abdominal pain, difficulty eating or feeling full quickly; and urinary symptoms (urgency or frequency).
There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.
In spite of this, patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.
When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.
And remember, you can also always donate to the Ovarian Cancer Research Fund at our page through FirstGiving!
Please help spread the word about ovarian cancer.
Together we can make enough noise to kill this silent killer.
- Start boiling the eggs. About 10 minutes is enough, then cool them in cold water, peel and grate. Reserve.
- Strain the olives and chop in small pieces, reserve some for decoration. Reserve.
- Take the piquillo peppers, strain and take the seeds away. Prepare a pan with some olive oil, heat and throw the choped garlics in. When golden, add the peppers cut in strips. Cook for 5 minutes at low heat. Discard the garlics and reserve the peppers.
- Take the tuna and cut into small pieces. Place inside a big bowl. Put the rest of ingredients in and mix. Reserve.
- Prepare the dough over a clean surface and put a bit of the mixture in each open empanadilla. Moisten the borders with a bit of water and bend making the borders coincide. Help yourself with a fork to seal it and reserve.
- Heat some olive oil in a deep pan. When the oil is hot (not burning) throw the empanadillas in until golden. You can also bake them in the oven if you want to avoid the frying.
- Put over chitchen paper and they will be ready to eat in 1 minute. Enjoy
Last year, I won the O Foods Contest… this year it can be YOU!!!!
Check my post here.
Hilsa fish, commonly known as ‘Ilish maachh’ in Bengal is very much popular fish among Bengalees. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh and it is extremely popular in the Indian …
You don’t know what I’m talking about? Really? Remember my Octopus in a Stew recipe? That was my entry for the O Foods Event –September has been the Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso have been hosting this event.
From here, my support and positive energy to all women going through this tough experience… You can make it, girls!
If you want to help, please donate to the Ovarian Cancer Research Fund
Thanks Jenn, Michelle and Sara for hosting the Event and thanks for choosing my recipe among all fantastic entries! Please take a look to the succulent round up at Michelle’s blog.
This PotatO recipe is my particular way to show you my gratitude!!!
To make this recipe we will need some potatoes, of course, and also some Butifarras. Butifarra is a pork sausage typical from Catalonia. There’s many of them and this will try to be a guide for you in the “butifarras’ world” ;D. Peter, hope you find this post of interest and helps you saciate your curiosity on this catalan sausage :D.
Here you will see just a few of them. Ok, first on your bottom right side there’s the Basic
* Butifarra: raw shoulder meat, bacon viad and black ground pepper and salt wrapped in pork tripe’s skin.
* Butifarra blanca means white butifarra and it’s done with: copper pluck and hearts, and when they are cooked is mixed along with the tips of the remaining tummy and a little bacon fat. Dressed with salt and pepper and stuffed into tripe or pork thin skin.
* Butifarra negra means black butifarra and it’s done with: meat from the pig’s head, feet, kidneys, hearts, pluck, chin and blood and, sometimes, to thicken the mixture bread is added. Stuffed into tripe or pork skin and cooked. It is a very tasty sausage.
* Bisbe or Bull has also blood as an ingredient, along with fatty cuts of the head and offal.
* There’s many other catalan Butifarras/Sausages such as: Butifarra catalana, butifarra d’ou (egg), Butifarra de perol (from the casserole), Butifarra dolça (sweet)… and many more that will be shown in another day’s post.
Now to the recipe! Ingredients for 4 servings: 4 big potatoes, 1 big onion, 1 leek, 2 Butifarras (400 grs aprox), 1 butifarra negra (black sausage – 100 grs aprox), 2 carrots, salt, olive oil and parsley. Plus allioli ingredients.
- Place the cleaned potatoes in a big pot (don’t peel them). Cover with cold salty water and bring to a boil. Cook until they are done. To know when, insert a toothpick. If it gets in and out easily then they are cooked.
- In a big sauce pan pour some olive oil (enough to cover the surface), open the butifarras and cook the meat inside, when done, add the carrots cut in small dices, stir and after 1 minute add the chopped onion and the leek, when tender and transparent, add the black sausage (butifarra negra) until it dissolves. Sprinkle with the minced parsley. Turn heat off and reserve.
- When the potatoes are cooked, strain and let cool down.
- When cold, cut in half, carefully empty them and place in the sauce pan with the butifarras mixture. Stir until it becomes a paste and use it to stuff the empty potatoes. Taste and add salt if you wish.
- Prepare allioli and pour on top.
- Gratin in the oven until it changes the allioli colour.
This has been an authentic Delish!!!! Soooo good :D. You can buy butifarras on line here, or use similar local ingredients
You can have them gratin or not… what do you prefer?
Enjoy this dish and enjoy life!!!
Ingredients Crab Meat( tinned)-1 Onion big chopped-1 Garlic clove crushed-1 Coconut grated-1/4 cup Chilly powder-2tsp Turmeric powder-1/2tsp Salt to taste Method Heat oil in a pan, when hot add the crushed garlic and chopped onion, fry well for few mi…