Keftes are often a tasty trick to use leftovers such as cooked fish or mashed potatoes (keftes de patata). These patties are often simmered in lemon or tomato sauce. They are often presented in a tray with lemon wedges or tahina (sesame seed sauce) or even as a sandwich in pita bread.
Sephardic keftes can be served as an appetizer, a side dish or a main course. Keftes being fried, they are often prepared for Hanukkah (Festival of Lights) where beignets and fried food like latkes are traditionally served. Leek or spinach fritters are traditionally on Rosh Hashanah and Pesach (Passover) tables.
The authentic version of Mexican burritos consists in a tortilla filled with ground or shredded beef and frijoles refritos aka refried beans. Some variants have appeared with other meats such as pork, chicken or even an omelette with chorizo. And it is now even allowed to add some extra ingredients, although rarely more than two or three including cheese, shredded lettuce or fresh chopped tomatoes.
The origin of the word gazpacho is still unclear. Etymologists believe it comes from a Mozarabic (language spoken by the Hispano-Romans) term. Caspa, which means “residue” or “fragment” is probably an allusion to the stale bread and vegetable pieces on top.
Nothing like a good gazpacho for a concentration of flavors and freshness any time of the day! Happy summer everyone!
The origins of gazpacho date back to the Middle Ages, when the south of Spain was part of the Islamic world. Served very cold and traditionally prepared in a mortar, it contains tomatoes, bell peppers, cucumbers, garlic and stale bread, mixed with oil, sherry vinegar and ice water. But the different ways to prepare gazpacho vary by region and some versions contain almonds but no tomato or pepper.
Gazpacho was a recipe originally prepared by poor Andalusian farmers. They would save leftover bread from the day prior to prepare a hearty soup. The bread was mixed with vinegar, dried fruit and garlic. Gazpacho at the time did not include tomato as the fruit did not arrive from the New World to Seville until the sixteenth century. This soup was therefore white. Only after the arrival of tomato did it become the cold red soup that we know today.
Ingredients (for 4 people)
- 1 lb. of ground beef
- 1.5 onion, chopped
- 1 large egg
- 1 rounded teaspoon of garam masala
- 1 tablespoon of ground dry ginger
- 1 tablespoon of ground chili pepper
- 4 tablespoons of chopped fresh cilantro (reserve one tablespoon for garnish before serving)
- 1 hot green pepper, finely chopped (optional)
- Salt and pepper
- 1 stick (8 tablespoons) of butter
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 2 cups of flour
- 1 tablespoon of baking powder
- A pinch of salt
- 1/2 cup of milk
Ingredients (4 people)
- 4 chicken cutlets
- 1 fresh ginger root (about 4 inches)
- 3 cloves of garlic, crushed
- 1 bunch of fresh basil
- A few cilantro leaves
- 1 cup of soy sauce
- 1 teaspoon of water
- 4 tablespoons of olive oil
- Salt and pepper
- 3 tablespoons of flour
- 2 teaspoons of sugar
- 3 teaspoons of Asian chili paste (optional)
Ingredients (4 rolls)
- 8 cups of flour
- 1 cup of warm milk
- 8 tablespoons of powdered sugar
- 4 eggs
- 1 stick (8 tablespoons) of butter, softened
- 2 tablespoons of active dry yeast
- 1 teaspoon of salt
For the stuffing
- 4 tablespoons of melted butter
- 3 eggs
- 1.25 cup of almond meal (ground almonds)
- Sliced almonds
- 5 tablespoons of brown sugar
- A few drops of vanilla extract
- Chocolate chips (optional)
- 2 yellow eggs
- Sliced almonds
- 2 sticks of butter, softened
- 4 cups of flour
- 1 teaspoon salt
- A little water
Piri piri chicken is one of my favorite southern African recipes which is traditionally made from piri piri peppers. It is also called Peri Peri chicken in south Africa. I used fresh chilies peppers for my recipe for lack of piri piri peppers in where I lived. The chicken is first marinated in a hot marinade sauce for 2hours and grilled in a barbecue or grill.