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As some of us are returning from various European countries to a 2 week isolation, I thought it might be nice to share some recipes that are good for more than one day's eating.
This is a recipe for Azorian style Portuguese Beans.
I only use bacon and I don't add the coriander seed, but otherwise, this is the same as my grandmother's recipe.
We ate these beans for breakfast, lunch, and dinner when I was growing up.
Just the smell of them cooking will uplift the spirits!
They're always better the 2nd or 3d day.
I cook this in a little different order.
1. Soak the beans overnight
View attachment 71008
2. Rinse and cover with clean cold water and bring to a boil and cook until soft (Instapots work great)
3. While the beans are cooking, cook the bacon, onions, garlic, tomato paste, and spices in a separate skillet
3a. I don't use whole spices. I use
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon cumin
I don't use coriander, but I've had it with coriander and it's good.
Also, I don't use whole tomatoes. I just use a can of tomato paste and add some water to the skillet. You can use a can of whole tomatoes also.
4. Bring the tomato mixture to a boil, then add the tomato mixture to the beans and continue to cook until soft.
Enjoy!
Portuguese Beans
The whole isolation bit would be a good opportunity for prospective pilgrims to make lifestyle fitness changes, especially those even just 10 kilos overweight. Spend time reducing caloric intake and maybe change over to healthier foods. Regular 12-18 hour fasts, and yoga type stretches. Completely eliminate sodas and sugary drinks from the diet and replace with water. At least two litres a day. Longer walks, and work your way up to running if possible. Upper body exercises such as pushups and pullups. Push away from the table and look upon food more as fuel and less as a pleasure. Garbage food in, garbage performance out.
.
I almost agree with you until you got to looking at food as fuel and not pleasure.
I really LOVE food and you don't have to eat MUCH, but you should enjoy what you DO eat, imo.
Wow, Turga...I'm impressed! I'll add chef to you already being a clever punner, math/geek wiz, and tortoise extrordinaire!When it happens I feel that the world is reeking with despair, I sometimes make Papas aliñás (Andalusian-style potatoes):
- 600 g Potatoes – approx. 2-3 medium-sized potatoes
- 100 g White Onion – approx. 1 small onion or 1/2 large one. Finely chopped
- 50 g Green pepper – approx. 1/4 green pepper, finely chopped.
- 2 tablespoon Sherry vinegar
- 125 cl Extra virgin olive oil
- Fresh parsley
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon Salt
- 1 tin red tuna in olive oil
Serve with good, white bread.
- Chop the onion and the pepper very finely. Put in a bowl together with the sherry vinegar and leave it to marinate.
- Wash the potatoes, put them in a pot and cover them with water. Bring to boil, then add the salt. Cook for around 25 minutes or until done inside (this will depend on the size of the potatoes). Let them cool down.
- Peel the potatoes and put them in a bowl together with the olive oil. Mash the potatoes and the oil, not too much. We’re not after a puree, this should have some coarse texture. If you prefer it, you can also slide the potatoes which by the way, is the traditional way to do it.
- Gently mix the potatoes and the oil with the onion and green pepper marinade.
- Place chunks of tuna on top of the potatoes; add pieces of hard boiled eggs and a few black olives; sprinkle with a little smoked paprika and some finely chopped fresh parsley.
Good as a small lunch dish or starter, but can also be a whole meal.
(This is a potato dish, so use good, tasty potatoes. The fridge has a negative impact on the flavor of the potatoes. So I’d recommend you to either leave it to cool down at room temperature and then serve it or, alternatively, put the dish in the fridge but take it out 30 minutes before you serve it so that the potatoes recover their full flavor).
And toilet paper??
I've never seen a vegan tortilla recipe before. I have a friend who is allergic to eggs - I'll have to give her this recipe!A friend pointed me towards a recipe for vegan tortilla a year or two back. I was very doubtful about it but I was very pleasantly surprised by the result. Good solid comfort food! Though I am an omnivore I still make this from time to time myself.
Tortilla or Spanish Omelette (V + GF)
Tortilla (or Spanish Omelette) is a typical Spanish recipe, probably one of the most famous in our country. This is a vegan version, so delicious!simpleveganblog.com
I enjoy not having diabetes, stroke, high blood pressure, knee replacements or getting my arteries bored out even more lol.
I almost agree with you until you got to looking at food as fuel and not pleasure.
I really LOVE food and you don't have to eat MUCH, but you should enjoy what you DO eat, imo.
A suggestion from my own experiments with the recipe. The "black salt" or Kala Namak is not easy to find where I live. An alternative to give something of the slightly sulphurous taste of egg to the dish is to use a small amount of asafoetida in the chickpea flour mix. Usually easy to find in shops which sell Indian food ingredients.I've never seen a vegan tortilla recipe before. I have a friend who is allergic to eggs - I'll have to give her this recipe!
Gosh, 5 dozen eggs! Have you had a hen party?
At least two litres a day.
Good and simple recipes requiring standard food items, what a great idea.Great recipes @Anniesantiago @Turga . I'm not quarantined, but all restaurants in my 5-county area (around Philadelphia,PA) have been closed as of today. So good ideas for new dishes are most welcome.
At my yoga class on Friday (when classes were cancelled for the foreseeable future) there was a pile of food odds and ends, mostly outdated, for us seniors to take with us, to empty the stock. I found a tin of tomato sauce and a box of macaroni and cheese. I could add lots of things to the tomato sauce, but I thought I was out of pasta, so I took the box of mac and cheese as well, planning to use the macaroni only. I was a little surprised to find a partial box of better quality pasta when I got home, so the mac and cheese is for emergency use only.Nationwide news coverage reveals mass purchasing of pasta, UHT milk and toilet rolls. Any creative suggestions for a delicious dinner using these ingredients? I'm sure I must have eaten a similar concoction in school all those years ago, but I don't have a recipe.
A suggestion from my own experiments with the recipe. The "black salt" or Kala Namak is not easy to find where I live. An alternative to give something of the slightly sulphurous taste of egg to the dish is to use a small amount of asafoetida in the chickpea flour mix. Usually easy to find in shops which sell Indian food ingredients.
SynchronicitySomeone’s been reading the Guardian!
Tell us more about Sirop de Liege please.Posted this recipe for Flemish stew or Stoofvlees three years ago.
Freezes well.
Remember only use dark beer : a Trappist or a stout, not some lager ( or you get a lecture from me).
Serves four
drop of vinegar ( plain one )
2 tablespoons of sharp mustard
1 slice of bread
2 tablesoons of Sirop de Liege...you will not find this outside Belgium so best to search for a type of molasse or sticky thick jam...
1 clove
2 sprigs of thyme and 2 laurel leaves
1.5 bottle of dark beer!! a dark Trappist Rochefort or Chimay, do not use a blond one or lager! If no Trappist is found do try to find a dark ( Abbey ) beer.
pinch of salt
2 onions
1 kilo of beef ..equal parts..a sinewy part is ok , more flavour and you will braise it for hours anyway.
So heat a big pot and melt the butter.Stew the coarsely chopped onions on a medium fire, important not to brown them.
Then take a frying pan medium to high , another knob of butter and then quickly fry the chunks of beef all around. Do this in batches because too much meat in pan will let them stew instead of frying .
So small batches and work quickly. Season with pepper and salt.
Then put all chunks in pot with onions.
Keep frying pan with fat and deglaze the frying bits in the pan with the beer. So deglaze for a while until beer comes to boiling point to evaporate most alcohol.
So after that point pour this liquid in the pot with meat.
Bind laurel and thyme together for a bouquet garni and put it also in pot.
Add clove and the treacle.
Smear the slice of bread with the mustard and put it in pot too, mustard side under.
Now let the meat quietly on the stove for two or three hours without the lid on the pot. More is always better.
Prepping time depends on quality of the meat.
In between stir and taste once or twice.
When the sauce has right consistency put lid on pot and let it simmer...I do this for another 30 min.
Finishing touch with the vinegar, another stir and then if needed another twist of salt and pepper.
Perfect with fresh frites and an endives aka witloofsalad! And yes homemade mayonaise.
Hi Sabine, there is flaw to your recipe. I learnt cooking from my dad and he from his grandmother. There should be two bottles of beer. One fore the stew one for the cook, same goes for the wine. Never use cheep wine or in your case cheep beer. Is the dark beer a more malty beer into the sweet direction or dark and potent.?
Love your stew and will make it.
Tell us more about Sirop de Liege please.
The day after tomorrow! Written on the calendar! Thank you!Good Morning,
here a way to prepare potatoes It’s good for slim purses . Don’t worry if you do not understand it. She is having some fresh if possible orange juice some lemon juice potatoe salt and olive oil. If you serve it with finely slices white cabbage with salt and a bit of lemon it is a very satisfying meals . Of course if your rich you can add a little piece of cheese or some olives.
We make it without orange juice and unfortunately I don’t have an outside dome shaped oven.
When it happens I feel that the world is reeking with despair, I sometimes make Papas aliñás (Andalusian-style potatoes):
Do you serve this cold?
Do you serve this cold?
So I’d recommend you to either leave it to cool down at room temperature and then serve it or, alternatively, put the dish in the fridge but take it out 30 minutes before you serve it so that the potatoes recover their full flavor
I might have missed it but what kind of beans do you use? Just canned kidney/red/pinto beans or would any be ok? thanks!!As some of us are returning from various European countries to a 2 week isolation, I thought it might be nice to share some recipes that are good for more than one day's eating.
This is a recipe for Azorian style Portuguese Beans.
I only use bacon and I don't add the coriander seed, but otherwise, this is the same as my grandmother's recipe.
We ate these beans for breakfast, lunch, and dinner when I was growing up.
Just the smell of them cooking will uplift the spirits!
They're always better the 2nd or 3d day.
I cook this in a little different order.
1. Soak the beans overnight
View attachment 71008
2. Rinse and cover with clean cold water and bring to a boil and cook until soft (Instapots work great)
3. While the beans are cooking, cook the bacon, onions, garlic, tomato paste, and spices in a separate skillet
3a. I don't use whole spices. I use
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon cumin
I don't use coriander, but I've had it with coriander and it's good.
Also, I don't use whole tomatoes. I just use a can of tomato paste and add some water to the skillet. You can use a can of whole tomatoes also.
4. Bring the tomato mixture to a boil, then add the tomato mixture to the beans and continue to cook until soft.
Enjoy!
Portuguese Beans
I might have missed it but what kind of beans do you use? Just canned kidney/red/pinto beans or would any be ok? thanks!!
Thank you just found a can in the my cupboard and now I know what to do with it. Any substitutes for the crackers? Bread crumps?One thing that's not disappearing from grocery shelves here is canned salmon and canned mackerel.
Here is a recipe for really good salmon cakes.
1 can salmon
1 can mackerel or tuna (not mandatory - just extends the recipe)
1 egg, beaten
Handful of saltine crackers or bread crumbs
Some parsley if you have it
Mix it all up together. Leave the little bones in - they're good for you.
Make it into cakes.
Let them sit in the fridge at least 1/2 hour
Fry in olive oil
I put ketchup on mine.
Yum.
I make soup for pot luck dinners from V8 brand vegetable drink. It makes a lot so not so great for these social distancing days. Maybe you could freeze it in smaller portions. We've never returned with enough to bother freezing.
I copied the text below from a light-hearted forum thread from a couple of years ago. That's why the picture shows an unusual topping. The butter knife in the pot is standing up by itself (I make thick soup).
View attachment 71867
Recipe for V8 soup: V8, vegetables, heat and eat.
I make it only for feasts in a three quart crock pot and I only put in vegetables I like. The V8 drink comes in a quart and a half bottle (about 1.3 liters) and I use the low salt version. I pour that into the pot first and then fill the pot with cut up veggies. Not completely full as it will expand. I use dried, fresh, canned and frozen vegetables.
This year I skipped the radishes but added lentils and potatoes (frozen French fries for baking cut into small cubes.) I thought about adding some combination of rice, wild rice and pasta this year but decided to keep it just vegetables.
The V8 ingredients are tomato, carrots, celery, beets, parsley, lettuce, watercress and spinach. I added diced tomatoes, sliced carrots and celery and cut spinach (from the V8 ingredients.) This year I also added pearl onions, wax and green beans, corn (maize), potatoes, peas, broccoli, cauliflower, brussel sprouts and lentils. I keep adjusting the temperature on the crock pot from high to low while test tasting until it can go low until served.
Great for crowds as nearly everyone can eat it. No gluten, nuts or dairy. Low salt, low sugar, low fat. That of course depends on the toppings you decorate it with.
A friend who hosts a Thanksgiving dinner for friends practically begs for this in his invitation. We usually host Christmas dinner but this doesn't always appear there because Peg has enough stuff going on in the kitchen.Don’t you make this for a special occasion?
I seem to remember it was for either 4th July, or Thanksgiving ... ?
Good Morning,Nationwide news coverage reveals mass purchasing of pasta, UHT milk and toilet rolls. Any creative suggestions for a delicious dinner using these ingredients? I'm sure I must have eaten a similar concoction in school all those years ago, but I don't have a recipe.
Yes yes yes aThis is the best I have had since I feel in love with the on my CP 2018!Portuguese Custard Tarts (Pasteis de Nata)
These pasteis de nata, with their signature flaky crust and sweet custard filling, are so utterly delicious — you might want to make a double batch!www.allrecipes.com
Ha ha, Paladina, you've reminded me of one of my theatre professors from many years ago who told the story of a restaurateur he once knew who was famous in Italy and around for his veal piccata. It was so delicate and thin from pounding the meat, people were amazed. Customers and critics alike praised him. Later, after the chef died, it turned out this fellow was using toilet roll 2 or 3 layers thin and not veal! Thanks for the memories!Nationwide news coverage reveals mass purchasing of pasta, UHT milk and toilet rolls. Any creative suggestions for a delicious dinner using these ingredients? I'm sure I must have eaten a similar concoction in school all those years ago, but I don't have a recipe.
As some of us are returning from various European countries to a 2 week isolation, I thought it might be nice to share some recipes that are good for more than one day's eating.
This is a recipe for Azorian style Portuguese Beans.
I only use bacon and I don't add the coriander seed, but otherwise, this is the same as my grandmother's recipe.
We ate these beans for breakfast, lunch, and dinner when I was growing up.
Just the smell of them cooking will uplift the spirits!
They're always better the 2nd or 3d day.
I cook this in a little different order.
1. Soak the beans overnight
View attachment 71008
2. Rinse and cover with clean cold water and bring to a boil and cook until soft (Instapots work great)
3. While the beans are cooking, cook the bacon, onions, garlic, tomato paste, and spices in a separate skillet
3a. I don't use whole spices. I use
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon cumin
I don't use coriander, but I've had it with coriander and it's good.
Also, I don't use whole tomatoes. I just use a can of tomato paste and add some water to the skillet. You can use a can of whole tomatoes also.
4. Bring the tomato mixture to a boil, then add the tomato mixture to the beans and continue to cook until soft.
Enjoy!
Portuguese Beans
Gotta have the chocolate!As some of us are returning from various European countries to a 2 week isolation, I thought it might be nice to share some recipes that are good for more than one day's eating.
This is a recipe for Azorian style Portuguese Beans.
I only use bacon and I don't add the coriander seed, but otherwise, this is the same as my grandmother's recipe.
We ate these beans for breakfast, lunch, and dinner when I was growing up.
Just the smell of them cooking will uplift the spirits!
They're always better the 2nd or 3d day.
I cook this in a little different order.
1. Soak the beans overnight
View attachment 71008
2. Rinse and cover with clean cold water and bring to a boil and cook until soft (Instapots work great)
3. While the beans are cooking, cook the bacon, onions, garlic, tomato paste, and spices in a separate skillet
3a. I don't use whole spices. I use
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon cumin
I don't use coriander, but I've had it with coriander and it's good.
Also, I don't use whole tomatoes. I just use a can of tomato paste and add some water to the skillet. You can use a can of whole tomatoes also.
4. Bring the tomato mixture to a boil, then add the tomato mixture to the beans and continue to cook until soft.
Enjoy!
Portuguese Beans
Wish I could use your recipe. Not allowed, chocolate. And by the way, I just love your avatar photo.Gotta have the chocolate!
TIFFIN
Melt 100 g butter,150 g chopped dark chocolate, 150 g chopped milk chocolate. Add 150 g golden syrup, pinch salt, , 200 g crushed biscuits, 100 g raisins, 75 g chopped glace cherries, 75 g chopped nuts. Press into 8x8 pan. Let it sit 5 min. Fridge 2 hrs
I don't put in the nuts. Sometimes I put in raisins. Sometimes dried cherries (not glace). Sometimes no extras so I can focus in the chocolate.
If you have no yeast there is way to make it yourself. I will try it out and then report. Old dry yeast make a pre dough first to with sugar and warm water and a bit of flower to see if it’s starting to bubble.
Anybody tried pan fried bread?
Looks great! And it reminded me of a pizza dough recipe I have that uses yogurt--I'll have to hunt up that one!Has anyone else seen this?
I found it by accident
If you have no yeast there is way to make it yourself. I will try it out and then report. Old dry yeast make a pre dough first to with sugar and warm water and a bit of flower to see if it’s starting to bubble.
Anybody tried pan fried bread?
Just a question: do you not need to leave the jar open to allow the wild yeast in? I have done this with a cheesecloth covering and it worked well but took several days to really get going. My son and i did this as a project when he was about seven for a project his class was doing on ancient civilizations. Then I made bread with the class. Such fun! Many of his classmates had no idea that one could make bread at home!If you have time you could make a sourdough. Put a couple of dessert spoons of flour into a wide topped jar and mix with enough water to make a slurry. Close the jar and leave on your worktop. Add a spoon of flour each day and water to keep it slurry like. It will begin to bubble strongly after about a week. You have a sourdough. It is a colony of yeasts found in the air and will leaven bread well but is perhaps a little slower to rise than commercial dough. It will also flavour your bread. When using it keep some back and feed as before and you have starter for the next loaf.
A neighbor uses an aquarium and an inexpensive sous vide heater to make his yogurt.Home made Greek Yogurt,
in case your milk approaches the used by times here what to do with is before it turns sour.
In Athens I did not have such luxuries like an oven just a propane gas cooker.
@kirkieView attachment 74880
Why did these come into my mind this morning? Within a half hour of finding a recipe online I took the photo. Light as a feather...
Mary Berry’s Rock Cakes
Ahhh, the humble rock cake. I feel like these delights get forgotten, what with all the cupcakes, macarons and cookies about of late. I love them. Simple yet incredibly versatile they are one of fa…roseylocks.wordpress.com
@Albertagirl, you can skip the sugar, the fruit.. what else? the fat has to be really cold though, just as for making pastry. I will have a look later but I have to head for a zoom meeting now. They are too sweet - I will not put in half as much next time. And maybe a bit of coconut , desiccated.@kirkie
I was very attracted to the view of these biscuits, until I reviewed the recipe and realized that, of the nine ingredients, I only have four in stock. And whether these four would be the same as what you use is uncertain. However, with the quantities that I have been eating lately, maybe it is just as well that I can only feast my eyes.
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