Inheritance Recipes April Round Up


April which showed so much promise at the beginning ended up being a wet long month. However, the Inheritance Recipes compensated for the grey outside with an abundance of warm and gorgeous colours. A truly beautiful roundup.

It all started with Coffee 'n Vanilla's recipes from her beloved Poland, Krupnik and Polish Cheese Buns.

Then from left to right on the second row, the savoury dishes, to fight the cold Milk, Toast and Honey's mum used to make a Slow Chicken Broth.

Inheritance recipes is also about national celebrations Cooking for Kishore made these interesting Vada (fritters) and send them over.

The next recipe came in miniature form too. We always welcome gluten free recipes this one is from The Gluten Free Alchemist: mini Toads in the Hole

I was next with a scrumptious Moilee

For the Sweet dishes: Only Crumbs Remain, a new blogger to the challenge, gave us her Pikelets, a version of crumpets but much easy to make. See you again soon OCR

Fifteens from Pen to Plate are the ultimate no-bake bars, perfect for the little ones who will pass the recipe on when they grow up, no doubt.

I had a moment of aberration when I made this month collage, sticking a savoury in the midst of sweet dishes. I was to rectify and swap but I told myself it was appropriate for a chicken dish which has no chicken in : City Chicken via the Lawyer's Cookbook

Another national celebration this time from New Zeland with our very own Foodie Quine and her Anzac Biscuits

Thank you whole heartily to each blogger who linked up and we hope to see you in May. Margot is hosting the May Link Up . We got fed up with Inlinkz so, we are trying a new way of linking, take a look and join us.


Savoury Swirls

savoury swirls, savoury desserts, croissant pastry

I never cared much for Sweet Swirls or Pains aux raisins to give them their French name. Though, in Lyon, for some unknown reason, these viennoiseries are called Pain Russes. Nobody knows why.

Having said that, the savoury version, like that of croissants see croissant crown is very handy for picnic and parties. They are cheap to make and can feed a crowd.
 Savoury Swirls
Ingredients

  • 375g pack ready rolled puff pastry, thawed if frozen
  • 6 tbsp ready made pasta sauce (not too chunky)
  • 100g wafer thin ham
  • 100g mature cheddar grated
  • 1 egg beaten
  • 1 tsp dried oregano or mixed herbs
  • This is optional but I found the swirls nicer if they have a little bite: so hot sauce or 1 chilli

Method:
The only difficulty with this recipe is how to roll the swirl properly and even this is not too tricky. It needs to be rolled starting with the shorter end.
Preheated oven 200C

  1. unroll the puff pastry, and roll it out so that it reaches 30 x40
  2. spread the pasta sauce and the hot sauce or chilli if used
  3. ham and cheddar spread equally on the top
  4. mixed herbs next
  5. Starting from the small side roll the pastry very tight and put it in the fridge for 10 minutes
  6. with a sharp knife cut 12 equal slices, lay them flat on a greaseproof paper on a tray, brush them with the egg
  7. Bake for 15 minutes in oven
I link this recipe with Credit Crunch as it's a "batch recipe, freeze for later" moreover it's a very thrifty recipe. This month the linky is hosted by Sarah From Pen to Plate The challenge was developed by Developed by Helen over at Fuss Free Flavours and Camilla of Fab Food 4 All.

Sea Bass and Prawn Moilee

Some people have a weakness for chocolates, others for cakes, mine is for seafood and a good Moilee is right there at the top of my list.

Moilee, Curry, recipe, fish, seafood
Picture by Colin Hampden-White
A Moilee is a slightly sweet curry due its coconut milk base. It has a lot of sauce which get absorbed by the steamed rice. It's fragrant and aromatic, thanks the cardamom, cloves and curry leaves, the little kick is provided by the green chilli.

I first fell for this dish in Kerala. It was a happy surprise to see it again in Malaysia but, in my opinion, the best ones are in Singapore. Which means that I had to share it with you since my last post was about Singapore: Must Visit

There is another reason for sharing now. The day I came back from SE Asia, I went back to work on writing and editing the Greenwich Visitor food pages. I love working for the local paper and our little corner of London is getting really food orientated so there is always something exciting to talk about.

This month, it was the opening of the restored Greenwich market. The old market acquired a new roof and flooring. The layout is slightly different allowing visitors to move with more ease. The food court is more defined. 

With the new food court arrived a new cookbook : Greenwich Market Cook Book collated by local resident, Guardian food columnist Rebecca Seal, It's a snapshot of the various stalls, the stallholders stories, and some cracking recipes.

Most require special ingredients but it's worth investing because if you like a specific type of cuisine, you adopt it. For example in the Moilee recipe, you'll need curry leaves, they are not very expensive, they keep for a long time and are used in many curries. 

Sea Bass and Prawn Moilee
reproduced with permission
Ingredients
Serves 2
200g raw prawns (cleaned and deveined)
300g sea bass fillets (cut into generous strips)
3⁄4 teaspoon turmeric powder
1⁄2 teaspoon grated fresh ginger
1 teaspoon chilli powder
2 teaspoons coconut oil
3 cloves
4 green cardamom pods
2.5cm cinnamon stick
2 garlic cloves, minced
1 onion, thinly sliced
10–12 curry leaves
50ml coconut milk
1 tomato, thinly sliced
1 teaspoon freshly squeezed lemon juice
3 green chillies (if you like your food spicy, chop the chillies before adding, if not, keep whole)
salt

Method

  1. Toss the prawns and sea bass in a bowl with 1⁄2 teaspoon of the turmeric, 1⁄4 teaspoon of the grated ginger and the chilli powder. Leave for around 15 minutes for the flavours to absorb and mingle.
  2. Heat the coconut oil in a wide, heavy pan over a low heat. When it’s hot, throw in the cloves, cardamom and cinnamon and toast for 2 minutes when they should smell fragrant.
  3. Turn the heat up a bit and add the remaining grated ginger, the garlic, onion and curry leaves. Cook, stirring for another 3 minutes until the onion has started to soften, then add the remaining 1⁄4 teaspoon of turmeric, half of the coconut milk and about 1⁄4 teaspoon salt.
  4. Stir well to mix, then put the sliced tomato in and bring the pan to a gentle boil. Add the prawns and fish and cook until just opaque – about 5 or 6 minutes. Add the rest of the coconut milk and bring to a gentle boil, then stir in the lemon juice and green chillies.

Serve immediately.

I like this recipe so much that I'm sharing it with Searching for Spice. There is always enough sauce to make another curry the next day
Cook Once Eat Twice

#InheritanceRecipes is often about nostalgia so I wanted to add a recipe which I will definitely pass on.

Singapore: Must Visit and Should Have Visited

I was ready. Having had my fill of fun in Melaka (Malaysia), I knew that Singapore would be far far away from my comfort zone. Most people I met were telling me: "You won't like it", "It's only good for the shopping experience and you don't shop" or "It's so expensive, that So and So was not able to stay more than a day".

I was ready, but I was not prepared for what awaited at the end of the train line. Singapore is gigantic, humid and business orientated. The town works in 2D and 3D which makes it difficult for people like me who are directionally challenged.

In spite of all this, I loved Singapore. The weather was terribly humid, though it was the best season to visit. It was impossible to walk more than 10 minutes without getting drenched by torrential rain or sweat so much that the end result was the same, drenched to the seat of your pants. 

How many times during the three days we stayed, did I wonder "how long, are they going to be able to build on this little blob before it sinks?". Singapore is crammed and crowded but somehow, the crowd didn't affect me as much as it does...in London.

YourSingapore.comTake the tube, there is no comparison between the two capitals. Yes, there are a lot of people about, but seemingly, everyone respects the rules and even far(ish) away from the center, the platforms and corridors are spotlessly clean.
Tip: Get a MRT tourist card as soon as can, it allows unlimited travel on buses and tubes.

What to do in Singapore?
There is a long list of "must do", and undoubtedly when you'll leave with your own long list of "should have done" 

Stunning Singapore Architecture. 

Singapore building tower downtown
                                              Downtown Singapore

Ion Orchard Shopping Mall Singapore courtesy of the TOION Orchard Shopping Mall at Orchard road pic courtesy of the Singapore TO
Panoramic views from the ION tower Orchard Road
We didn't manage the tallest building in the city-capital because of the entrance fee but there are plenty of bars which offer a 360 degree panorama.

 Use the express elevator to reach the 55th floor of the Orchard tower and enjoy the amazing views from the ION Sky Observatory, not quite 360 but near enough.
 Plus, some of the windows are etched with what appears to be a very Singaporean past-time: browsing pearls of popular wisdom about life and happiness.

TIP: Singapore is an expensive city so, a bit of research before getting there will pay off. Check Groupon for discounts on entries such as the zoo. There are free tours and things to see, google Singapore for free.

Parks, Jungle and Gardens

We missed the Gardens by the bay. Oh, we went all the way but, it was just impossible to make it further than the bus stop due to unstoppable torrential rain. Nor did we see the Henderson Waves a pedestrian bridge which connects two parks on the Southern Ridges Jungle Walk. Way before we got there, we got lost, pissed off, wet and turned back.
Henderson Waves, Singapore's tallest pedestrian bridge.
the Henderson Bridge courtesy of the Singapore Tourism Office
To compensate, we spent time in the wonderful  National Orchid Garden. which is well worth a visit. It's an oasis of tranquility in the heart of the city. Thousands of species of orchids. There is a VIP orchard section where orchids are bred to be used " as agents to promote goodwill and foster closer ties between nations. To date, the Gardens’ has named over 200 VIP orchids. Examples of VIP orchids include Papillionanda William Catherine"

The National Orchard Museum is a must visit in Singapore
TIP: Try to avoid visiting during the weekends when the Orchid Gardens are incredibly popular with locals and visitors. Bring water or buy it at the entrance. You will spend more than a couple of hours visiting so much beauty there is to see

History: walk back in time
It's difficult to imagine that when Sir Thomas Raffles planned modern Singapore in the mid 19th century it was to "address the issue of disorderliness in the colony". 
There are remains and reminders of this period dotted here and there. I found it worth including these vestiges of the past in our itinerary if only just to learn more of Singapore's history
Peranakan Museum Singapore
The Peranakan Museum
old houses Singapore Peranakan
Peranakan House
Examples of Baba Houses

Singapore Neighbourhoods 
Little India, Chinatown, Kampong Glam, and plenty more. Singapore is home to a melting pot of peoples. Exploring the various districts makes for enjoyable evenings and dining.
 Hindu temple the Sri Mariamman Temple  Singapore
The colourful and kitsch oldest Hindu temple the Sri Mariamman Temple
Where we stayed:
We stayed downtown at the Adonis Boutique Hotel. But since all good things have an end and, we stayed for review purposes, after a couple of nights we moved on, leaving was a bit like being kicked out of paradise. 

In an effort to get close to the airport, we booked in a suburb which had incredibly cheap hotels: Geylang. It didn't take long to realised that we were in the "other Singapore" that of gambling houses, brothels and, other illegal doings.

Though, I'll never invite anyone to put themselves in danger when travelling. Geyland was safe enough and an interesting experience, definitely amazing street food. Some, you'll have to be very adventurous to taste.

Singapore street food

      Live Frogs Clay pot

TIP: You don't have to stay in Geyland to visit. Tours of Geyland (oh yes, they do exist) include some fantastic food.

My Singapore map for a future visit
The green pins are the places I would like to visit next time

Read more:
My review of the Singapore Adonis Hotel
Singaporeans do love their food Bitten by the TravelBug offers of round up of Singapore Chinatown food
Flying Singapore Airlines Business Class by Cook Sister


Burrito - Duck Burrito, Pebble Soup style & Greenwich Market Book

I love looking into the provenance of dishes, don't you? I am not talking about the source of the ingredients but rather which area does a dish originates from and what its variations are, as it travels from one place to the next. Though, I might be inclined to think that sometimes fusion cuisine goes a step too far which, some might say, is probably the case for this recipe.

It's not often that I use a tortilla to make a sandwich, I am a member of the baguette fan-club. But when faced with the left-twice-overs from Sunday slow-cooked duck, it's easy to relent, head for the pantry and pick up a tortilla or two.

That's how Pebble Soup Duck Burrito was born but where does Burrito come from? Mexico. 
Oh yes! I also have some leftover from the newly digitised batch of pictures from that Mexican trip too and here is one, last one, I promise. Hasn't the quality of pictures changed in the past 15 years?

Mexico, Fiesta, digitalised analogue picture,

Classic Mexican burritos are filled with refried beans and meat.  I got the inspiration for this dish from the newly published The Greenwich Market Cookbook which I reviewed for my monthly food column in the local paper.

But it left me intrigued as the Greenwich market burrito, Pabellon Burrito, from Argentina  contains plantain, rice, salad and topside beef. A quick read of the relevant Wikipedia page revealed a world of burritos.

Here, is Pebble Soup version which has a distinctly Asian style and is definitely one to remember when you need to serve something tasty and

Duck Burrito, Tortilla, Mexican food, fusion food, leftover


Ingredients

  • Left over from duck (enough for 4 whole burritos)
  • 1 Tbsp. of oil (lemon oil if possible)
  • 1 avocado roughly chopped
  • 1/4 tsp of salt
  • 2 cloves of garlic
  • 1 tsp of soy sauce
  • 1 tsp of rice wine (optional)
  • 1 tsp of five-spice powder (failing this, ginger powder)
  • Cooked rice
  • Shallots finely sliced
  • 1tsp Honey
  • Flour tortillas
Method
  1. Shred the duck meat finely.
  2. In a bowl combine all the ingredients except the rice, the avocado and the duck.
  3. spread the sauce over each tortilla
  4. make a line with the rice at about 1/3 of the tortilla leaving about 5cms top and bottom
  5. top with the duck and then the avocado
  6. to wrap: foil the top and the bottom so that it cover the food a little
  7. and roll, slice into two, diagonally is prettier and serve on a bed of shredded salad leaves
Spread the word : No Waste Food Challenge (click on the logo)
No Waste Food Challenge logo 2b


Read more about the Greenwich market book

April Inheritance Recipes

Pebble soup Inheritance recipes
Welcome to April 2016 Inheritance Recipes.

Inheritance Recipes started as a challenge but to allow bloggers from around the world to participate it's now a link-up. IR is about dishes bloggers cherish. Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations. Before starting, do take a look at the latest roundup collated by co-host Coffee 'n Vanilla

How does the Inheritance Recipes work?
Each month, food bloggers will add their favourite recipe(s)celebrating a dish which they love and connects them to their root or which they would like to share with the next generation. As Inheritance Recipes is opened to all, regardless of location, each month, we'll end up with the most diverse round up of all round ups.

Social Media
We will also add your recipe to the Inheritance Recipes Pinterest board and include your blog’s handle in our Inheritance Recipes list on Twitter (don’t forget to subscribe to them both), we will share your recipe via social media including Instagram and a round-up at the end of the month.

HOW TO ENTER

  1. Please, link back to challenge page on both: Pebble Soup and Coffee & Vanilla blog.
  2. If possible, display one of the IR badges (available below) on your recipe post.
  3. Add your recipe via linky 
  4. Up to 2 recipes accepted per blogger.
  5. Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.
  6. Closing date is the 26th of the month.
  7. Entries from bloggers all around the World are accepted.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.
If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it@coffeenvanilla or @solangeweb and we will re-tweet it.
When you have a spare moment do visit other entries that caught your eye, comment on them and give them some social media love.

Badges are designed by Coffee and Vanilla

To use save to your area first- do not hot-link- thank you

We can’t wait to see your Inheritance Recipes!











Les Sourires aka Chocolate Lace Crisps #InheritanceRecipes

Chocolate lace Crisps Sourires biscuits

We all do it, don't we?: mnemotechnics. We all have little tricks to recall people's names, places etc...When he and I travel, we tend to change the name of places into similar sounding words to commit them to memory.

Years ago, a visit Mexico unleashed my inner Laura Croft. I suddenly became very keen on visiting all possible sites, may they be from the Aztecs, Mayan, Toltecs, Zapotecs or any other ancient cultures, for that matter.

Ancient cities in this part of the world have a fascinating Science-Fiction quality, especially these located in the dense jungle. The scenery helps to reinforce an aura of mystery.
Mexico Yucatan Jungle
Mexico Pyramid Yucatan

In spite of the constant rain (If you think the UK is wet, try Yucatan) the sites are highly visited. People of all nations wearing, colourful PVC ponchos come and go, all day long and it's a spectacle in itself to watch them.

The problem with visiting so many sites soon becomes a very old one: "How do you recall which one is which?". So we applied fool-proof memo-technics and soon Yaxchilan was pronounced YackChilian, Teotihuacan ....Teoti-can-can and Chichen Itza became  forever the famous Chicken-Pizza site.

Mexico travel Yucatan Pyramid

"Forever" is the critical word. As neither of us are now able to revert the proper names. This got forgotten. It can lead to some rather embarrassing conversations:
"When in Mexico, where did you go?" 
"heuuh, Teo-Ti-can-can, Chicken-Pizza" think not.

But this problem is not confined to travels. It spilt out, in fact, it has always been a way of coping with complicated proper names. Most of the dishes, I ate at my grandfather's had Arabic names, some of them didn't  even have a name. Of the many desserts baked by the equally many aunties, neighbours and which adorned the dining table during the religious festivals, often, were "renamed". 

A classic is the Ghoriba, a sweet, flowerless almond biscuit crinkled all around which I used to call Sourire because the cracks look like smiles. Sadly, I never got the recipe but on the first day of Spring, Sourires is the recipe, I wanted on Pebble Soup. So I chose to bake Chocolate Lace Crisps instead and from now on they will be called Sourires too.

Sourires aka Chocolate Lace Crisps

First, read these few tips.

These biscuits should not flatten (as they have in the picture)  Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra butter.

Another way to make them rounder is to make them bigger

The icing sugar often gets absorbed during the baking process. to avoid this roll the balls, let them dry a little and then roll them in the sugar.

Ingredients

  • 100g dark eating (semi-sweet) chocolate, chopped coarsely;
  • 80g butter, chopped;
  • 220g caster sugar;
  • 1 egg, beaten lightly;
  • 150g plain flour;
  • 2 tablespoons cocoa powder;
  • 1/4 teaspoon bicarbonate of soda;
  • 40g icing sugar.
Method:
  1. In a saucepan over low heat, melt the chocolate and the butter
  2. In a large bowl, mix caster sugar, egg, sifted flour cocoa and bicarbonate of soda when the chocolate sauce has cooled a little add this to the bowl and stir, with a wooden spoon, don't use a mixer. Cover and refrigerate until the mixture is firm.
  3. Preheat the oven 180C\160 fan. Roll level tablespoon of the mixture into balls, let them dry 5 minutes while you line a baking tray with greased baking paper
  4. roll the balls in the icing sugar. Place them on the tray, well apart about 8cm
  5. bake for 15 minutes. cool before transferring to an airtight container, they will keep a week
If like mine, they don't turn "a little too flat" use a cookie cutter to shape them.


a common problem to inherited recipes is that often inherited recipes don't really have a name. Therefore, with this reason in mind I add Sourires to this month "Inheritance Recipes" challenge which  hosted by Margot




Please join us Here and link your inheritance recipes we will add it to our social media
Note:
Pictures of Yucatan are my own, they were taken in 1999 and digitalized this morning for the purpose of this post.

And as this recipe makes plenty, I am also sharing with Casa Costello and Maison Cupcake

Casa Costello

On the Cocktails Trail in South East Asia


This is a sponsored post. words and opinions are my own. I thank https://uk.thebar.com/ for giving me the opportunity to work with their site and publish one of their recipes.

As I get ready to be back in London and its small villages within, after 6 weeks away, I am reflecting on the recent tribulations, reviews, recipes.

Being in South East Asia has unavoidably involved a lot of time spent trying out new flavours. Each country visited, town, village and hamlet had its particularities but all the places catering for tourist had one thing in common : cocktails

Bandung, Malaysia, Mocktail
Add caption

Malaysia inventiveness when it comes to food and drinks is limitless. Brightly coloured mocktails are available, one the most popular is “Bandung” evaporated milk with rose water or essence and pink coloring for good measure.


Singapore - Cocktails -
Singapore

has its famous 1900's namesake Sling. Another pink drink, first created at the famous Raffles Long bar which was a favorite spot of Ernest Hemingway and Somerset Maugham. This now classic gin based drink was first created by bartender Ngiam Tong Boon.


As Palawan (the remotest Philippino island) is going through a craze for cocktail beach shacks where drinks are often served in Kilner jars at sundown

Each cocktail is a celebration and each celebration has its cocktail.

The quality of drinks varies, of course. during his mixology phase, a few things were learned.

Basic, good equipment is a must if you want to shake and stir.

For those who wish to splash out: cocktails sticks from the 50's to the 70's are worth tracking down for their delicate enamel work.

And when it comes to glasses, the choice is vast but keeping it simple is best, otherwise you'll end up with a cupboard full and will use only few. Martini glasses and tall glasses also known as highball glasses are a must. There is a recent trend to serve drinks in Kilner jars, effective if you go for quantity of liquid.

Don't skip on the muddler, it will make the preparation so much easier.



But the most important factor is a collection of tried and tested recipes you can trust, this is where thebar comes in. Books or web, your choice. With the website there is more background to each drinks. I also like apps for their personalized service.

the bar.com is a crisps and clear cocktail site with videos for the basic techniques and a large collection of recipes easy to search and  an helpful glossary for terms which may not be familiar.


Cocktail mint mojito rum
Give it a go and let me know what you think. Easter is around the corner and for that joyous family gathering my recommendation is a classic, fresh Mojito to kick off the celebrations.

thebar.com offers six mojito recipes among which an intriguing Coconut Ginger Mojito but here I prefer the Mint Fresh and Lemon Zingy which Mojito never disappoint. It contains 5 ingredients which are easy to source.
MOJITO
Ingredients
50 ml Captain Morgan® White Rum
1 Dash Soda Water
2 tsp Caster Sugar
2 wedges Lime
1 spring Mint

Equipment
1 Tall Glass
1 Jigger
1 Muddler
1 knife
1 Bar Spoon
Crushed Ice

Method
  1. Muddle sugar and lime wedges together in a glass.
  2. Press down on 2 wedges of lime and 2 teaspoons of caster sugar in a tankard or jar using a large spoon or pestle to extract flavour and aroma.
  3. Muddle mint.
    Pick 12 leaves from a sprig of mint and place in the glass. Press down gently on the mint, together with the sugar and lime.
  4. Add ice to a glass.
    Add crushed ice so the glass is ¾ full.
  5. Add Captain Morgan White Rum® and soda.
    Pour in Captain Morgan® White Rum and a dash of soda water.
  6. Stir with a spoon.
    Stir the mixture thoroughly using a bar spoon until well combined.
  7. Add ice and a sprig of mint.
    Top up with more crushed ice and garnish with a sprig of mint.
si

LinkWithin

Related Posts with Thumbnails