Around the World in 80 Recipes

Polish Bigos

2008-12-15T17:05:00.000-08:00

Ingredients:
2 lb sauerkraut, washed and drained
2 lb white cabbage, shredded
1 lb kielbasa, sliced into small pieces (kielbasa is a Polish sausage, usually pork)
1/2 lb smoked ham, cubed
1/2 lb smoked pork, cubed
1/2 lb bacon, chopped
1/2 lb beef or venison, cubed
2 oz dried mushrooms
4 pitted prunes, chopped
2 apples, cored and cubed
1 tomato, diced
1 onion, diced
2 cloves garlic, minced
1 tsp allspice
2 bay leaves
1 tbsp peppercorns
1/2 cup dark red wine

Preparations:
Prepare the ingredients as listed above. Simmer the cabbage until soft (1/2 to 1 hour), then drain. Meanwhile, cook the bacon and set aside, preserving the fat. In the bacon fat sauté the onions and garlic, and brown the remaining meat except the kielbasa. Combine all ingredients in
a pot and cook: in a slow cooker, set on "low" for 5-10 hours; on the stove, cook briefly on medium and then simmer 2-3 hours.

Refrigerate any leftovers and reheat for serving. The flavor improves each time, peaking around the third day.

Greek Cypriot Ttavas

2008-08-29T06:25:00.000-07:00

This is a very flexible recipe for beef stew, you can change the proportions of the ingredients if desired and add other vegetables like carrots or courgette.

Ingredients
1 ½ kg beef, in big cubes (can be substituted by rabbit or lamb)
300 gr potatoes, in cubes
150 gr onions, sliced
200 gr tomatoes, sliced (can be substituted by tomato juice)
200 ml olive oil
200 ml red wine
2 bay leaves
salt
pepper
ground cinnamon, ground cloves

Put all the ingredients in a big pan in the oven for about two hours and taste if it's done. Leave a bit longer if not yet tender enough.

Belarusian cabbage salad, draniki and bliny

2008-07-06T23:57:00.000-07:00

Cabbage salad
Just grate or slice red cabbage, squeeze some lemon juice over it and add salt and oil to taste.

Draniki
Grate 8 medium potatoes on the smallest possible grater, add a scrambled eggs, 2 tablespoons of flour and one grated onion (optional). Make small patties and fry into potato pancakes in a frying pan with sunflower oil.

Bliny
Take four eggs, separate the yolks from the whites, add a bit of sugar to the yolks, 2 tablespoons of sunflower oil, 2 glasses of milk and 1 glass of flour. Stir and ensure there are no lumpy bits. Then beat the egg whites with some salt and add to the batter. Fry the thin pancakes in a frying pan with a little oil. Do not add too much oil, as the batter already contains some.

Peruvian Picarones

2007-05-11T08:28:00.000-07:00

Picarones

Ingredients (serves 2):
1/2 cup of boiled pumpkin or butternut squash
1/4 cup of water (that the pumpkin was boiled in)
3 cups flour
1 cup milk
1 tablespoon yeast
1 tablespoon maizena
1 teaspoon sugar
oil (for frying)

Syrup:
500 grams of chancaca (dark brown sugar)
2 cups water
peel of one orange, finely grated

Preparations:
For the syrup: Put the ingredients for the syrup in a pan with a thick bottom. Let the sugar melt into a syrup at a low fire. It should be dark and thick.

For the picarones: First, boil the pumpkin and drain. Then dissolve the yeast in a bit of the water you boiled the pumpkin in, with the teaspoon of sugar.
With a blender, mix the boiled pumpkin and add the milk bit by bit. Then add the flour and the maizena while constantly mixing. Then add the yeast mixture and mix it all into a thick batter. Put the batter into a bowl and put it in a pre-heated oven. Turn off the heat after a minute and let the batter rise while still in the oven.
Finally, we fry the batter in plenty of oil to make the picarones. They should have the shape of a ring (about 10 cm diameter).
Serve hot with lots of syrup.

Latvian Rosols

2007-03-20T09:37:00.000-07:00

Rosols

Ingredients: (serves 6)

8 big hard-boiled potatoes
2 big sausages (preferably “doctor sausage”, but any sturdy sausage will do)
(jar of) cooked carrots
(jar of) cooked peas
(jar of) pickles (=gherkins)
8 hard-boiled eggs
sour cream
mayonaise
salt and pepper

Preparations:

Chop everything in tiny pieces and mix in big bowl or pan. Add sour cream and mayonaise till all the chunks are lightly covered with it, then add salt and pepper to taste.

Costa Rican Ceviche

2007-01-26T07:17:00.000-08:00

Ceviche

Ingredients: (serves 4 as lunch or starter)
1 kg of "white fish", cut into cubes
1 cup (250 ml) of fresh squeezed lemon or lime juice
1 (red)onion, finely diced
handful of cilantro (coriander leaves) chopped
2 teaspoons of salt

optional:
2 stalks of celery, finely diced
1 red bell pepper, finely diced
1 small chili, seeded and finely diced
------------------------
mayonaise and/or ketchup

Preparation:
Marinade the fish in the lemon juice and the rest of the ingredients. Put in fridge and stir after an hour or so, then let sit for up few hours so the flavors can blend.
The fish will be "cooked" by the acid lemon juice.
Looks pretty with the chopped cilantro strewn over the salad. Can be served with some mayonaise to make it more creamy, and/or ketchup to taste.

Thai Tom Yum Kung

2006-12-30T07:58:00.000-08:00

Ingredients: (serves 4)
Shelled prawns 500 g.
Clear (chicken) broth 3 cups
Lemon grass, cut 1 inch pieces, lightly pounded (1 stalk)
Kaffir lime leaves, torn 3 (if available at local Asian shop...if not, leave out)
Tomatoes (small) 5
Canned mushrooms 1/2 cup
Fish (oyster) sauce 4 tablespoons
Lime juice 4 tablespoons
Coriander leaves 1 tablespoon
Toasted chili paste, fried 2 tablespoons
Small chilies, lightly pounded 5

Preparations:
Boil the clear broth and add the chopped lemon grass and kaffir lime leaves. Cover the pot until it begins to boil. Add the tomatoes, mushroom and fish sauce and leave to cook. Add the prawns, wait for the broth to boil, remove the pot from the heat. Put chili paste and lime juice into a bowl, spoon stir until mixed well, then add he small chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. At this point, taste and if required add additional spices. Sprinkle the coriander leaves on top and serve while hot.

Burkina Faso Chicken Gizzards

2006-12-30T07:39:00.000-08:00

Ingredients: (serves 4)
500 g of chicken gizzards
2 large onions, chopped finely
3 cloves of garlic, chopped finely or crushed
oil
vinegar
salt

Preparations:
Cut the gizzards in halves if your butcher has not done that for you already. Marinate for half an hour or longer in a bowl with equal amounts of oil and vinegar (about 4 tablespoons each) and the chopped onions and garlic. Add salt.
Put the contents of the bowl in a frying pan and fry till done. About 10 minutes. Serve the gizzards hot with boiled rice on the side.

Slovenian Apple Štrudel

2006-11-23T07:29:00.000-08:00

Slovenian Apple Štrudel

Ingredients: (serves 12)
dough:
250 g flour
1/2 cup lukewarm water
1/2 cup oil
pinch of salt
====mix ingredients, knead and let stand for 30 min. in a bowl covered with a teacloth.
filling:
1 cup sour cream
1 egg
1 tablespoon sugar
====mix ingredients in small bowl
apple filling:
130 g sugar
1250 g apples
handful of fine bread crumbs
40 g butter
raisins and cinnamon to taste
====melt butter in pan, add breadcrumbs, fry till a paste forms.
peel and grate apples.

On a big table covered with an old (but clean!) tablecloth, roll out the dough till it's so thin you can see the tablecloth through it. Then cover the dough thinly with the sour cream mixture, toss the grated apples on top and drizzle the butter mixture over the apples. Now sprinkle with sugar. If desired, add raisins and cinnamon now. (See the main 80meals post for explanatory pictures)
Roll the dough up into a "sausage" and cut into pieces that will fit into your oven dishes. Bake for about 55 minutes at 180 °C (350 °F).
Serve hot, sprinkled with powdered sugar.

Lithuanian Barščiai

2006-11-13T09:54:00.001-08:00

Lithuanian Barščiai

Ingredients: (serves 6)
1 kg grated cooked beets (either pre-packaged, or cook and grate beets yourself)
500 g beef cubes
beef bones
beef stock cubes
200 g grated carrots
1 large celery bulb, grated
250 g mushrooms, sliced
3 big onions, diced
butter
4 garlic cloves, crushed
salt&pepper
laurel leaves (3-4)
cumin
sugar
vinegar
=====
400 ml sour cream

Preparations:
(boil and grate the beets first if you're not using the pre-packaged kind)
Fry the celery bulb, mushrooms, garlic and onions in butter for a few minutes till soft. Add salt, pepper, sugar, cumin and a bit of vinegar. Stir it around a bit.
Now add the cooked beets and carrot and the beefcubes, bones, stock cubes and laurel leaves. Add water till it's about 2 liters of thick soup. Simmer on low fire till beef is cooked.
Add more salt and pepper to taste.
Serve hot with generous dollops of sour cream.

Trinidadian Pelau

2006-11-11T05:14:00.000-08:00

Trinidadian Pelau

Ingredients: (4 to 6 servings)
3 tablespoons vegetable oil
3/4 cup brown sugar
1 chicken, cut up (about 2½ to 3 pounds), or substitute Quorn, for vegetarians
1 onion, chopped
1 clove garlic, minced
1½ cup gungo (=pigeon) peas, soaked overnight in salt water (last option: from a can)
2 cups rice (do not use instant rice)
3 cups water
1 cup coconut milk
1 teaspoon dried thyme
1 bunch of spring onions, chopped including the greens
2 stock cubes
1 scotch bonnet hot pepper (or hot sauce to taste)

Preparation: Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or Quorn) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the rice, onion, salt and pepper and fry, stirring constantly for 1 minute. Drain the gungo peas, add them to the pot and "stir fry" them as well. Then add the water, coconut milk, stock cubes and scotch bonnet/hot sauce . Reduce the heat and simmer on low fire, covered, for 30 minutes or till the rice is done. The pelau should be moist at the end of the cooking time.

You can vary by using coconut cream instead of coconut milk (add less water) or adding vegetables like squash and carrot to the pelau.

Iranian Naan-o-Paneer-o-Sabzi

2006-11-03T09:56:00.000-08:00

Naan-o-Paneer-o-Sabzi

Ingredients: (4 servings)
Iranian or middle-eastern thin bread, 500 grams
feta cheese in cubes, 400 grams
herbs (parsley, coriander, spring onions), 500 grams

Preparations:
Iranian or middle-eastern bread that comes in very thin, soft sheets should be used. It should be warmed up in the oven before serving but avoid over-heating it which will dry it out.

Wash the herbs with cold water and let dry. Cut spring onions into 4-5 cm pieces, and parsley and coriander into small pieces. You can add other herbs or vegetables of choice such as mint leaves or radishes. Serve with the bread and feta cheese.

To eat, cut a small piece of bread, place a piece of feta cheese and some herbs in the middle, and wrap the bread around them.

Iranian Khoresht Fesenjan

2006-11-03T09:51:00.000-08:00

Khoresht Fesenjan

Ingredients: (6 servings)
Chicken pieces, 1-1.5 kgs
Ground walnuts, 500 grams
3-4 onions
Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
Sugar, 2-3 spoons
1/2 cup of cooking oil
Salt

Preparations:
Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.

Care should be taken to cook the khoresht long enough so that the oil in the walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white or saffron rice.

Japanes Teriyaki Swordfish

2006-11-02T09:50:00.000-08:00

Ingredients:
swordfish filets for four
sake
mirin (sweetened sake)
sugar
fresh "mioga" ginger
(japanese) vinegar

Preparations:
Pretreat the swordfish with sake and salt for half an hour to remove the fishy smell. Fry on both sides for two minutes (medium baked) in a pan, then add a small amount of sauce (30ml of soy-sauce, 30 ml of sake and 30 ml of mirin (japanese sweetened sake) with 5g sugar) and boil the sauce until it has condensed. Serve with Mioga-ginger, which is boiled beforehand with japanese vinegar and sugar.

Japanese Ginger Mackerel

2006-11-02T09:40:00.000-08:00

Ingredients:
mackerel filets for four
sugar (150 grams)
one ume-boshi (Japanese pickled plum)
one piece of fresh ginger
120 ml of mirin (sweetened sake)
100 ml of sake
150 ml of soy sauce
miso (150 grams)

Preparations:
Mackerel is a tasty fish but it has a bit strong smell too, so the filets of mackerel should be first washed with boiling water (for a few seconds). Then boil the filets in water in a deep frying pan, and carefully remove the scum that forms on top. Remove the water and add the sugar, the ume-boshi, the thinly sliced ginger, the mirin, the sake and the soy sauce and boil till the sauce becomes nice and thick. Finally add the miso (soy paste) and boil for a few more minutes.

Surinamese Pitjel

2006-09-19T03:33:00.000-07:00

Surinames Pitjel

Ingredients:
blanched cabbage (big pieces)
blanched bean sprouts
blanched green beans (preferably "kouseband")
boiled eggs
spicy fried chicken
fried cassave
fried plantain
white rice, boiled
spicy peanut sauce

Preparations: Try to get all components done at the same time. Then serve with a thick slathering of peanut sauce!
Suggestion: Serve with Fernandes Red or Yellow.

Surinamese spicy peanut sauce

2006-09-19T03:11:00.000-07:00

This sauce is not easy or fast to prepare, but if you don't have an Oma Tjoekoep and you don't want to use ready made sauce, this is the way to go!

Ingredients:

2 garlic cloves, finely chopped
ginger, 1 inch cube, finely chopped.
peanut butter, about 200 grams
tomato paste, small can
soy sauce, 2 tablespoons
oil, 2 tablespoons
vinegar, 1 tablespoon
chilli paste (sambal), 1 tablespoon
cilantro, 1 tablespoon, finely chopped
milk or water
salt to taste

Preparation:
Heat oil softly in a small pan (preferably thick-bottomed or teflon coated). Add the garlic, chilli paste and ginger and heat at a low fire.
Then throw in the peanut butter. Once it has melted in the heat add the tomato paste and mix well. To create a thinner sauce add milk or water to taste, while stirring. Finally add the soy sauce, vinegar and the cilantro. Add salt to taste.
The sauce is done when it becomes a bit grainy and the oil starts floating to the top.
Enjoy!

Surinames Telo (deep-fried cassava)

2006-09-19T03:07:00.000-07:00

Surinames Telo (deep-fried cassava)

Ingredients:
cassava
oil for deep frying
salt
(ready-made) spicy peanut sauce or ketchup

Preparation:
Boil the cassava in water till about half done. Let cool, cut into chunks and deep fry till outside is golden and crisp. Sprinkle with salt. Serve hot, with sauce of choice.

Vietnamese Bò Bóp Thâú (Beef Salad)

2006-09-18T13:52:00.000-07:00

Vietnamese Bò Bóp Thâú (Beef Salad)

Ingredients (serves 4):
3 bell peppers, thinly sliced (red, yellow, green)
200 g unsalted peanuts
thin strips of beef (about half a kilo)
shrimp crackers (krupuk)

for the marinade:
tspn sugar
tspn salt
tablespn oil
tablespn oyster sauce
thinly chopped onion

for the dressing:
3 garlic cloves, crushed

lemon juice of 1 lemon

sugar, salt, chilli paste (sambal) to taste.

Preparations:
Marinate the beef strips for an hour or two. Fry the strips till done. Add the sliced bell peppers, the peanuts and the dressing and toss. Serve cool. Eat by loading a bit of the salad on the shrimp crackers and popping them in your mouth.

Chinese Sweet Omelet with Tomato

2006-07-25T08:17:00.000-07:00

Chinese Sweet Omelet with Tomato

Ingredients: (serves 4)
6 eggs
4 tomatoes, sliced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon "chicken broth mix" by Knorr

Preparations:
Beat the eggs with the salt, sugar and chicken broth mix. Heat a thick layer of oil in a wok and when hot throw in the beaten eggs. When those are done, remove most of the oil and add the sliced tomatoes till slightly softened. Serve hot with boiled or fried rice.

Chinese Stir fried Chicken with Red Peppers

2006-07-25T08:07:00.000-07:00

Chinese Stir fried Chicken with Red Peppers

Ingredients: (serves 4)
500 g of chicken, in cubes/morsels
3 small leeks, cut in chunks
3 big red chili peppers, cut in chunks
2 green bell peppers, sliced
soy sauce
ginger
salt and pepper
aniseed
"chicken broth mix" by Knorr
------------------------------
boiled white rice for 4 people

Preparations:
Marinate chicken in mix of soy sauce, salt, pepper, chopped ginger and chicken broth mix for 15-20 minutes.
Heat a deep layer of oil in a wok and add lots of ground pepper and some aniseed to the oil. Deep fry the chicken till crisp, then remove most of the oil from the pan.
Stir fry the chicken with the leek, the red pepper and lastly the green pepper.
Serve with boiled white rice.
Note: the red chili peppers aren't necessarily meant to eat. They enhance the flavour and the appearance of the dish.

Romanian Plăcintă cu dovleac (pumpkin pastry)

2006-07-14T07:30:00.000-07:00

Romanian Plăcintă cu dovleac (pumpkin pastry)

Ingredients:
1 kg pumpkin
4 tablespoons brown sugar
2 teaspoons cinnamon
filo pastry in sheets, oiled
powdered sugar

Preparations:
Steam or boil the pumpkin till soft and grate or blend to make a thick paste. Mix in the sugar and the cinnamon. Spread this mixture on the oiled filo sheets and roll into long strips. Bake in oven at 180 degrees Celsius for 30-45 minutes. Sprinkle with powdered sugar, cut into squares and serve.

Romanian Ardei umpluţi (stuffed green pepper)

2006-07-14T07:15:00.000-07:00

Romanian Ardei umpluţi (stuffed green pepper)

Ingredients: (serves 4)
8 green peppers
500 g ground meat (pork/veal/beef/lamb)
half cup of rice
2 large onions, diced
1 big can of diced tomatoes
2 small cans of tomato paste
salt and pepper
chopped parsley and/or dill and thyme
sour cream

Preparations:
Wash and clean inside of peppers; Fry the rest of the ingredients (except the sour cream) in a frying pan till onions are soft and meat is well done. The rice is still hard. Stuff peppers with the mixture, place in a heavy pan and add water to cover the peppers. Let simmer on a low fire for about 40 minutes until rice is well cooked. Top the peppers with sour cream and serve.

Romanian Mămăligă cu Brânză (polenta with cheese)

2006-07-14T04:37:00.001-07:00

Romanian Mămăligă cu Brânză (polenta with cheese)

Ingredients:
250 grams polenta
salt
pepper
butter
sour cream
yoghurt
feta cheese

Preparations:
Prepare the polenta: add salt to a liter of water, let it boil, then gradually add the polenta. Do not pour directly from the container, but use your hands, pouring a handful at time. After adding all the cornmeal, increase the heat and let cook for 40-50 minutes, stirring constantly with a wooden spoon. While cooking, the heat should be high, to cause bubbles to rise and burst on the surface.
When ready, the polenta should come away from the spoon and from the sides of the pot. It can be served hot immediately with salt and pepper to taste.
But the butter, sour cream, yoghurt and feta cheese in little dishes and let each guest add these to the polenta to their taste.
The Mămăligă cu Brânză can be served as a hearty breakfast or as a side dish with meat and vegetables.

Romanian Salată de vinete (aubergine dip)

2006-07-14T04:29:00.000-07:00

Romanian Salată de vinete (aubergine dip)

Ingredients:
2 big aubergines (eggplants)
1 small onion
2 tablespoons of mayonaise
olive oil
salt
pepper

Preparations:
Grill the aubergines in the oven, on the barbecue or on the fire on your stove. The skin should become completely black all around. This will take about 20 minutes.
Let cool and then peel of the blackened skin. Chop into big pieces and let excess liquid drain out in a colander or on a wooden cutting board.
Then chop very finely and add a very finely chopped onion. You can also do this with a blender.
Add the oil, salt, pepper and mayonaise to taste and serve with (pita) bread or chips or as a side dish.

Patatas a la Riojana

2006-07-10T10:03:00.000-07:00

Patatas a la Riojana
(Spanish stew of potatoes with chorizo, from the Rioja province)

Ingredients (serves 4):
1 kg potatoes, in chunks
chorizo sausage(about 40 cm) in chunks
3 tomatoes, diced
1 big onion, diced
3 garlic cloves, diced
olive oil
1 laurel leaf
1 tablespoon of paprika powder

Preparations:
Fry diced onion and garlic in a generous amount of olive oil. When these are soft add the chorizo chunks, the diced tomatoes and the paprika powder and stir.
Now cut the potatoes in chunks. The "traditional way" is to cut the potato half way and then break off the chunk. This will help the potatoes absorb the flavour of the sauce better.
Add the potatoes to the pot, stir for a minute to distribute the flavours and then top it off with water. Add enough to just cover the potatoes.
Leave on the fire with the lid slightly open for about 30-45 minutes, till the potatoes are soft enough to your liking.

Catalan Pa amb Tomàquet

2006-07-10T09:55:00.002-07:00

Catalan Pa amb Tomàquet
(Bread with Tomato)

Ingredients:
French bread (or if available: Spanish "flautas" or "pan de payés")
garlic cloves, cut in half
ripe tomatoes, cut in half
olive oil
salt

Preparations:
For best results, cut the bread in half lengthwise and toast in oven till crunchy. The point is you don't want the bread to be too soft.
Then:
-rub the garlic cloves over the bread,
-rub the tomatoes over the bread so the juice is transferred to the bread
-drizzle olive oil over the bread
-sprinkle some salt on top
The Pa amb Tomàquet can be served to accompany salad or soup, or as a light meal with manchego cheese or serrano ham. Why eat just bread, if you can eat Pa amb Tomàquet?

Witloof in den Oven

2006-07-05T05:12:00.000-07:00

Flemish "Witloof in den Oven"
Gratin of Belgian Endives with Ham and Mashed Potatoes

Ingredients: (serves 4)
8 Belgian endives
8 slices of ham
400 g of grated cheese
10 big potatoes
100 g of butter
4 tablespoons of flour
stock cube
milk
salt and pepper
nutmeg

Preparations:
Remove the outer leaves of the endives, then steam them. If you do not like the slightly bitter taste of these vegetables, you can cut them in half and also remove the leaves in the centre. Drain in colander.
Wrap them in ham slices and place them in a buttered cassarole.
To make the cheese sauce, first melt butter in a thick bottomed pan and gradually add the flour to create a thick sauce. Add some milk and water, most of the grated cheese, a stock cube and salt and pepper to taste.
Pour the sauce over the endives and sprinkle the rest of the cheese on top.
Put in the oven for about 30 minutes at 210 degrees Celsius or till top is golden.

For the mashed potatoes: boil the potatoes till soft, mash them with butter, milk, nutmeg, salt and pepper to taste.

For a real Belgian touch, serve with champagne!

Bacalhau com Natas

2006-06-20T10:14:00.000-07:00

Bacalhau com Natas (Codfish with Cream)

Ingredients:
(serves 4)
400 g of dried and salted codfish (bacalhau)
500 g of potatoes, diced
5 big red onions, diced
olive oil
salt and pepper
3 cups of cream
1 cup of sour cream
black olives for decoration

Preparation:
Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
Dice the onions and saute them in oil till they are tender and golden. Add the softened codfish and mix. Keep this on a low fire for about 5 minutes. Now pre-heat the oven.
Put the diced potatoes in a big pan with lots of oil till they are a bit soft. Then add the codfish and onions, and add salt and pepper to taste. Add the cream and sour cream and keep this on a low fire for a minute, till the cream is warm, but not boiling.
Now put this mixture in a (clay) casserole, decorate with olives and put it in the oven till slightly golden (about half an hour).
Serve immediately.
Tastes good with green salad.

Tigelada

2006-06-20T10:12:00.000-07:00

Tigelada Ã Moda da Serra

Ingredients:
9 eggs
300 g of brown sugar
1 glass of port wine
1 liter of milk
grated peel of 1 lemon/lime
1 teaspoon of cinnamon
1 tablespoon of honey
1 tablespoon of maizena (corn starch)

Preparations:
Beat the eggs with the sugar. Add the port, cinnamon and honey and beat well. Finally add the milk, lemon peel and corn starch. Mix all the ingredients well and put it in an oiled casserole dish, preferably clay. Bake in hot oven at 250º till the top is golden-brown.