Vanuatu

 Welcome to Vanuatu!  The pictures of this country look amazing...and hot...It looks incredible.  Vanuatu is located in the South Pacific, and is a country made of 83 different islands.  There is a lot of volcanic activity in these islands, great snorkeling, and what looks to be a relaxing destination.  According to Google, the population of Vanuatu is 327,777 people and the capital is Port Vila.  Their national dish is...

 

 

Lap Lap!

Lap Lap is a meal that is made in banana leaves and steamed.  It has many different types (chicken, veggie, fish, etc) and is full of veggies.  To go with the lap lap, I made coconut sweet potato soup with spicy shrimp and mango ice cream. We invited some Fantastic Friends for a meal, and had a great time.  Here's what I did:

LAP LAP

Lap Lap 

2 large banana leaves
3 cups coconut milk

2 cassava roots, peeled and grated

2 taro roots, peeled and grated
4 plantains, peeled and grated
Salt to taste

2 C spinach

 

Chicken

1 large banana leaf 

8 chicken thighs
Juice of 1 lime
Avocado oil
1/2 tsp turmeric
1.5 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp cardamom seeds
1 jalapeño
2 cloves garlic

Sauce

5 cloves garlic
2 tbsp thinly sliced ginger
Juice and zest of 2 small limes
1 tbsp flour
200 ml coconut milk
2 spring onion, finely sliced
Salt & pepper

1. Preheat oven to 356 F.
2. Lay one banana leaf in a casserole dish.
3. Cover banana leaf and casserole dish with grated cassava root, taro root, and plantains (keep them in separate piles) and pour 100ml of coconut milk over the piles. 
4. Season heavily with salt and pepper. 
5. Place the spinach on top of the cassava, taro and plantains.
6. Pour 100ml of coconut milk over everything again, and cover with another banana leaf and cover with foil.
7. Place chicken pieces in a large bowl.
8. Grind spices in a mortar & pestle then add chili and garlic and grind together to form paste.
9. Add lime juice and oil to the paste then pour over and coat chicken pieces completely (I had to use my hands to mix the chicken and the marinade).
10. Place chicken in a roasting dish, on top of a banana leaf.
11. Put both the lap lap and chicken in the oven to roast for 40 minutes. 
12. After 40 minutes remove the foil and top banana leaf off the lap lap and roast for a further 20 minutes.
13. Remove the chicken when it is cooked through.
14. To make the sauce, place a tablespoon of oil in a pan with the ginger and garlic over a low heat.
15. Cook for several minutes then add the flour to form a paste and cook for a few more minutes.
16. Add the coconut milk, lime juice and zest and spring onions and cook for 10 minutes over a low heat.
17. Season with salt and pepper.
18. To serve, dish up a little bit of everything, and put the sauce over the chicken.
19. Enjoy!

(Source: Lap Lap and Lap Lap)

 

COCONUT SWEET POTATO SOUP WITH SPICY SHRIMP

Spice Mix
1 1/2 tsp cumin
1 1/2 tsp coriander
3/4 tsp ground ginger
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

For The Soup
1 tsp avocado oil
1 onion, peeled and finely chopped
6 C chicken broth

3 lbs sweet potatoes, peeled and cubed

13 1/2-ounce can unsweetened coconut milk
2 tbsp fresh lime juice
1 tsp kosher salt
1/4 tsp cayenne pepper
Salt and pepper, to taste

Fresh spinach, for garnish

1 1/2 lb shrimp

1. Mix spices in a small bowl and set aside.
2. Heat oil in a pot over medium heat. 
3. Cook onions, stirring occasionally, for 5 minutes or until translucent. 
4. Add sweet potatoes and broth, bring to a boil and then lower the heat to a simmer. 
5. Simmer, partially covered, for 15 minutes, until potatoes are tender.
6. Puree the soup using an immersion blender. 
7. Once the soup is pureed and in the pot, add the coconut milk, lime juice, salt and cayenne. 
8. Stir to combine. 
9. Season with salt and pepper, to taste. 
10. Set aside, covered, while you cook the shrimp.
11. Put shrimp in a mixing bowl, pour the spice on top and toss to coat. 
12. Skewer the shrimp on to kabobs.
13. Grill over high heat for 2 minutes per side.
14. Heat the soup gently, if need be, until it's hot. 
15. Ladle soup into shallow bowls. 
16. Place 3-4 shrimp in each bowl and add a small pile of shredded spinach to the center of each bowl. 
17. Serve hot and enjoy!

(Source: Coconut Sweet Potato Soup with Spicy Shrimp) 

 

MANGO ICE CREAM

2 C mango pulp

6 oz mango, diced

1 1/2 C sugar

1 C milk

1 1/2 C evaporated milk

4 eggs

3 tbsp lime juice

1. Place the mixing drum of your ice cream maker in the freezer until ready to make the ice cream. 
2. In a mixing bowl, combine the eggs and sugar, and beat until light and fluffy.
3. Add milk, evaporated milk, and lime juice until well combined.
4. Slowly fold in the mango pulp and diced mango. 
5. Refrigerate overnight.
6. About 40 minutes before you are ready for your ice cream, put the ice cream mixture into the frozen drum of the ice cream maker.
7. Follow the instructions for your ice cream maker and make the ice cream.
8. Enjoy!

 (Source: Mango Ice Cream)

 

The verdict?  This meal was OK.  I had higher hopes for it.  The lap lap was very bland - we found ourselves salting it quite a bit.  We also found that parts of it were cooked very well and had a lot of flavor from the coconut milk, and other parts of it were very dry.  I think If I were to make it again, I would add more coconut milk.  The chicken was interesting.  Again, it didn't really have very much flavor.  The sauce on the chicken didn't seem to fit.  I wouldn't bother making the sauce.  The soup was very good, but eating it on a warm day seemed wrong.  It had really good flavor!  The shrimp was spicy, but fit really nicely with the coconut and sweet potato flavors.  The ice cream was very good.  I think in the future, having a creamy mango ice cream would be better than the pulp and diced mangoes that make it a very chunky ice cream, but the flavors were very good.

 

      

 

 

ME

Taste of Lap Lap (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Lap Lap (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Coconut Sweet Potato Soup with Spicy Shrimp (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Mango Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Stay tuned for Senegal, our next country!

 

 

Ghana

 Welcome to Ghana!  My Courageous Coworker currently has an exchange student from Ghana, so I thought it would be fun to make this meal.  Then, come to find out, that my massage therapist's wife is from Ghana!  So we spent my 90 minute massage talking about food - I left hungry...Haha!  According to Google, the population of Ghana is 33.79 million people and the capital is Accra.  Their national dish is...

 

 

Fufu!

Sound familiar?  However, in looking at recipes, this fufu was different from other fufu's that I have made.  To go with the fufu I made peanut soup.  We've also had peanut soup before (thank you Africa!) and I remember it being so strange to make, but actually very good.  Fufu is an interesting thing, as you eat it with your hands and dip it in the soup.  Who doesn't like eating soup with their hands?!  Anyway, this was a simple meal - here's what I did:

FUFU

4 un-ripened plantains
1 lb cassava
1 1/2 C + 3Tbsp water, divided

1. Peel the plantain and cut it into cubes. 
2. Peel and scrape the cassava, de-string it and also cut into cubes.
3. Place the cassava and plantain into the blender.
4. Add 1 1/2 C water and blend the ingredients into a smooth paste.
5. Heat the paste in a saucepan over medium heat. 
6. Stir constantly with a wooden spatula for 8 to 10 minutes to remove any lumps.
7. Add 3 tbsp of water to the mixture.
8. Reduce the heat to the lowest setting, cover with a lid and steam for another 8 to 10 minutes.
9. Increase the heat to medium setting and stir. The fufu might look too soft, but it will become firmer as it cools down.
10. Transfer the fufu into a bowl and sprinkle one teaspoon of water on the surface to prevent forming a film. Let it cool completely.
11. Enjoy with stew!

(Source: Fufu) 

 

PEANUT SOUP

1 chicken, deconstructed
1 tbsp of peanut oil
3 sprigs of thyme
2 onions
2 garlic cloves, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 habanero pepper, chopped
Juice of  half a lemon
1 C of smooth peanut butter
1 small can of tomato paste
2 C chicken stock
1-2 C water

Salt

1. Chop chicken into large chunks. 
2. Heat a large frying pan to medium high. 
3. Place thyme in a big pot. 
4. Quarter and slice one of the onions.
5. Add a tablespoon of oil to the frying pan and fry the chicken, skin side only, until the skin is golden and crispy.  
6. Once skin is golden and crispy, add to the big pot with the thyme. 
7. When all the chicken has been fried, add and fry the sliced onion. 
8. Add the onion to the pot. 
9. Add 1 C of the stock, bring to a boil and then simmer, covered, for 10 minutes.
10. Chop up the other onion roughly and blend with the ginger, garlic, habanero, lemon juice and the rest of the stock. 
11. Add this to the pot and simmer for 20 minutes.
12. Add the peanut butter, tomato purée and 1 C of water and simmer for 40 minutes.
13. Serve with fufu and enjoy!

(Source: Peanut Soup) 

 

The verdict?  This was good!  I didn't think I was going to like the fufu, because I don't like plantains.  But I really couldn't taste the plantains, and the fufu helped mellow out the spice of the soup.  It was quite spicy!  I've always thought that peanut butter and chicken are such an odd combination, but it really does work.  I've always enjoyed it when I eat it.  The soup was spicy, so if you don't have fufu to eat with it, I would make some rice to help mellow it out.  Overall, though, a very good dish!

 

      

 

ME

Taste of Fufu (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Fufu (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Peanut Soup (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 5

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Peanut Soup (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us next time in Vanuatu!

 

 

New Zealand

 Welcome to New Zealand!  I was talking to my Amazing Aunt and she suggested New Zealand as the next country.  I'm glad she did!  This is a bucket-list country, for sure.  The pictures look incredible, and who doesn't love the accents?!  From the pictures I have seen, the mountains remind me of those in Alaska.  Some day, I hope to visit!  According to Google, the population of New Zealand is 5.3 million people and the capital is Wellington.  Their national dish is...

 

 

None!

That's right: another country without a national dish!  Since there was not official national dish, I looked for popular meals, and one of the ones I found over and over was meat pie.  Sounded interesting, so we gave that a try.  To go with the meat pie, we made melting moments, which apparently are popular around Christmas.  We also made Hokey Pokey candy.  I had two of my Courageous Coworkers over for dinner as well, and we all ventured to the cuisine to New Zealand.  Here's what I did:

 MEAT PIE

1 tbsp of avocado oil
1 onion, finely chopped
1 lb ground beef
1 tbsp cornstarch
3/4 C beef stock
1/8 C tomato paste
1 tbsp Worcestershire sauce
1 tsp vegetable bullion 
2 gluten free pie crust sheets (I made my own)
1 egg, beaten

Ketchup, for serving 

1. Heat the oil in a saucepan over medium-high heat. 
2. Add the onion and fry for 3-4 minutes or until soft and translucent.
3. Add ground beef and cook until browned.
4. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
5. Add remaining beef stock, Worcestershire sauce, tomato paste and vegetable bullion to beef. 
6. Stir well to combine. 
7. Add cornstarch mixture to the meat mixture and bring to a boil. 
8. Reduce heat to low and simmer for 10 minutes or until thick. 
9. Remove from heat.
10. Preheat oven to 428 degrees.
11. Use one of the pie sheets and line a pie dish, making sure to leave a little around the edges to attach the top pie sheet to.
12. Fill the pie with meat mixture and brush rim with water.
13. Place pie top over meat. Use a fork to press edge to seal, and trim edge if necessary. 
14. Brush top with egg.
15. Place pies on to a baking tray and bake for 20 minutes or until golden. 
16. Serve with ketchup and enjoy!

(Source: Meat Pie)

MELTING MOMENTS

For the cookies
14 tbsp butter, softened
1/2 C powdered sugar
1 C gluten free flour

1 tsp xanthan gum
1 C cornstarch
1/2 tsp ground ginger

For the lemon cream
4 tbsp butter, softened
2 tsp lemon zest

1 C powdered sugar
1 tbsp lemon juice

1. Preheat oven to 350 F.
2. Sift the flour, xanthan gum, cornstarch, and ground ginger together.
3. In the bowl of a stand mixer, beat the butter and powdered sugar until the mixture is light and fluffy.
4. Add the sifted flour mixture to the butter and powdered sugar.
5. Knead quickly until forming a homogeneous mixture.
6. Divide the dough into 24 equal pieces and roll them.
7. Place them, well spaced, on a baking sheet lined with parchment paper.
8. Gently press each ball with a fork to flatten them slightly.
9. Bake for 15 to 20 minutes. The top of the cookies should be pale, but the bottom should be lightly golden.
10. Let stand on the baking sheet for 10 minutes before transferring them to a baking rack to cool them completely and stuff them.
11. Beat together the butter, lemon zest and powdered sugar.
12. Add the lemon juice to give it a spreadable consistency.
13. Spread this cream on half of the cooled cookies.
14. Cover each cookie coated with cream with a remaining cookie.
15. Enjoy!

 (Source: Melting Moments)

HOKEY POKEY

10 tbsp sugar

4 tbsp golden syrup

2 tsp baking soda

1. Grease a plate or pie dish.
2. Heat the sugar and golden syrup in a medium-sized pot at a medium-low temperature.  
3. Stir constantly with a wooden spoon or a whisk until the sugar has melted.
4. Simmer on a medium-low heat for 5 minutes, stirring continuously, until it turns a golden amber color (until it reaches 293 F). 
5. Take the pot off the heat and immediately add the baking soda.  Stir madly and watch it foam up.
6. Immediately pour it on to the greased plate/dish and leave it to become cold and set.
7. Break apart and enjoy!

(Source: Hokey Pokey) 

The verdict?  The meat pie was VERY good.  We really enjoyed this.  It was very similar to a shepherds pie, but the flavors were wonderful.  The pie crust was delicious as well.  We will be making this again for dinner...  I was surprised at how well I liked the ketchup on the meat pie.  I am not a fan of ketchup at all, but it really added a nice sweetness to this meal. We also really enjoyed the melting moments.  The cookie part was a little dry, but the filling was so delicious and together just melted in your mouth.  These were also pretty easy to make, so they could become a fun cookie to do when you need something quick.  We were not a fan of the Hokey Pokey.  This tasted like burnt sugar.  It was pretty funny making it though - it made quite the mess!  The good thing is, it was pretty easy to clean up.  I wouldn't recommend that dessert...But overall, we really enjoyed New Zealand!

        

      

 

ME

Taste of Meat Pie (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Meat Pie (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Melting Moments (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Melting Moments(1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

ME

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 2

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 2

 

HANDSOME HUSBAND

Taste of Hokey Pokey (1 is terrible, 10 is amazing): 3

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

 

We're making our way through all the countries!  Join us next time in Ghana! 

 

 

Croatia

 Welcome to Croatia!  If I were honest, I didn't know where exactly this country was.  I've heard about it, but couldn't tell you where on a map it was.  But when I saw pictures, I told Handsome Husband that we needed to visit.  It looks STUNNING.  Some fun facts about Croatia: the necktie was invented there, Dalmatian dogs are said to have originated there, Nikola Tesla was Croatian, and they have a literacy rate of over 99%!  According to Google, the population is 3.8 million people and the capital is Zagreb.  Their national dish is...

 

 

None!

That's right, they don't have a national dish.  Which means, I got to research different recipes that they are known for.  So I found Pasticada, which is a braised beef, served on gnocchi.  To go with that, we made Cheese Strukli, which is like a white cheese lasagna, and a cherry strudel for dessert.  Sounded like a full meal!  The problem was the gluten free filo dough for the strudel.  Read on to find out what I did about that.

PASTICADA

3 lb pot roast
6 garlic cloves, sliced
Red wine to cover the meat

Apple cider vinegar - 2 tbsp per cup of wine
1/4 C avocado oil
1 tbsp bacon fat
3 tbsp cornstarch
2 onions, quartered
3 carrots, cut into 2-inch pieces
1 celery root, peeled and quartered
1 parsnip, halved lengthwise and cut into 2-inch lengths
1 cup beef broth
2 bay leaves
2 tbsp tomato paste
1/3 C sweet dessert wine
1/2 C red dry wine

1/2 tsp ground cloves
1/2 tsp ground allspice
6 prunes
4 dried figs, cut in half
4 dried Medjool dates, pitted
1 lemon, cut into slices
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 tsp freshly grated nutmeg
2 tbsp Dijon mustard 
1 tbsp balsamic vinegar
2 tsp apple cider vinegar
Arrowroot slurry (for thickening, if desired)
1 lb gluten free gnocchi

Salt and pepper, to taste

1. Pierce the meat with the sharp point of a knife.  
2. Place the sliced garlic in the bottom of the Zip-Loc bag.  
3. Combine enough red wine and vinegar using the ratio of 2 tablespoons vinegar per cup of red wine to cover the roast.  
4. Pour the wine/vinegar mixture over the meat.  
5. Seal the bag, pressing out as much air as possible.  The wine/vinegar should cover the meat.  
6. Place the sealed bag in the fridge for at least 8 hours or up to 48 hours. 
7. The next day, remove the meat from the wine/vinegar; pat dry.  
8. Fish the garlic slices out of the marinade and reserve.  Discard the marinade.
9. Heat a Dutch oven over medium heat.  
10. Add the bacon fat and olive oil to the Dutch oven.
11. Add the meat to the hot fat and do not move the meat for at least 2 minutes to allow it to brown.  
12. Using a tongs, turn the meat and let it brown, not moving the meat for 1-2 minutes.  
13. Remove the meat from the pot; set aside on a plate with an edge.
14. Add the onions, reserved garlic, ground cloves and allspice to the pot and saute for a few minutes. 
15. Return the meat to the pot and add broth and bay leaves.  Simmer for about 6 to 8 minutes.
16. Stir the tomato paste into the dessert wine.  
17. Add tomato paste and dessert wine, along with the red wine and the dried fruit, to the Dutch oven.  
18. Simmer for one hour and then add the carrots, celery, parsnip, lemon slices, rosemary and thyme sprigs.  
19. Continue to simmer, covered, on LOW heat for 3 hours or until the meat is completely tender.  
20. About 10 minutes before the meat finishes cooking add the ground nutmeg.
21. When the meat is tender, remove it to a plate and cut into 1/2-inch thick slices.  
22. Remove the sprigs of fresh herbs.  
23. Whisk in enough arrowroot slurry to thicken the mixture.  
24. Remove the pan from the heat source and stir in the mustard and the balsamic vinegar into the sauce.  
25. Taste and add salt and pepper, if needed.
26. Serve with potato gnocchi and enjoy!

(Source:  Pasticada)

CHEESE STRUKLI

Gluten free lasagna noodles, uncooked

2 eggs
12 oz cottage cheese
3/4 C sour cream
5 oz white cheddar cheese, shredded and divided, more for topping
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp ground nutmeg
3/4 C half-and-half
Salt and pepper, to taste

1. Preheat the oven to 400 degrees F and grease an 8x8 baking dish. 
2. In a bowl, mix the cottage cheese, sour cream, shredded cheese, eggs, thyme, garlic powder, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper together.
3. Line the bottom of the baking dish with a layer of lasagna noodles.
4. Spread one-quarter of the cheese mixture over the noodles.
5. Repeat with the remaining lasagna noodles and cheese mixture (I made 4 layers). 
6. Pour half-and-half over the top and sprinkle on the remaining shredded cheese.
7. Bake for 45-50 minutes, until the tops are puffy and golden, even in the center of the pan. 
8. Cut and serve!

(Source: Cheese Strukli) 

CHERRY STRUDEL

28 oz sour cherries
1 package rice paper wraps
2 tsp cinnamon
Splash of vanilla 

7 g sugar
150 g brown sugar
25 g gluten free breadcrumbs
75 ml oil
75 ml milk
Powdered sugar, for dusting

1. Preheat oven to 356 degrees (can you tell yet that this recipe was converted from the metric system???) and line a rimmed baking tray with parchment paper. 
2. Place cherries in a bowl and add the vanilla, sugar, brown sugar and cinnamon and carefully mix.
3. In a pie dish, mix oil and milk and soak the rice paper wrappers, one at a time, until soft and pliable.
4. Sprinkle breadcrumbs over the mixture on the rice paper wrapper, then add the cherries.
5. Roll the rice paper wrapper and cherry mixture like a burrito, and place on the baking tray.
6. Bake for 30 minutes, until slightly crispy.
7. Once ready let it cool and sprinkle with powdered sugar on top.
8. Enjoy!

(Source: Cherry Strudel) 

The verdict?  This was an interesting one.  The Pasticada was nothing special.  It had a sweet taste to it, and it tasted just fine, but there was nothing special about it.  This surprised us, because of all the ingredients that were in the dish.  It was also weird on the gnocchi.  I would recommend eating it with mashed potatoes - I think that would be much tastier.  The Cheese Strukli was delicious.  It was a little dry, but tasted so good.  We think it would be good with some Italian sausage or some kind of meat.  This was, by far, our favorite part of the meal.  The cherry strudels were not great.  Part of that was using rice paper wrappers.  I had read that this was a good substitute for filo dough, but it was disappointing.  The wrappers didn't crisp up and it wasn't flaky like filo dough should be.  The breadcrumbs in the strudel were weird as well.  I wouldn't recommend making this one.

           

ME

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Pasticada (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

ME

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Cheese Strukli (1 is terrible, 10 is amazing): 7 

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Cherry Strudel (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

Another one down!  Join us next time in New Zealand! 

 

 

Cyprus

 Welcome to Cyprus!  This looks like a fun place to visit - maybe one day!  It has some history with Greek mythology, has some beautiful mountains, beaches and trees (at least from the pictures...).  According to Google, the population of Cyprus is 1.3 million people and the capital is Nicosia.  Their national dish is...

 

 

Magarına Bulli!

It is a chicken and pasta dish with cheese.  I didn't think there was much to this meal, and there really wasn't.  To go with the magarina bulli, we made Monugra, which is a fermented cauliflower.  Believe me, I had my doubts.  We had to start a week and a half ahead while making this meal, since the cauliflower needed time to ferment. When making the magarina bulli, the recipe made me laugh - you have to go read it - he did a great job!  Here's what I did:

MAGARINA BULLI

1 whole chicken
2 lemons
1/2 block of halloumi, grated
1 box gluten-free penne pasta

Chicken broth, to cook the pasta in
A handful of fresh mint, roughly chopped

A handful of fresh parsley, roughly chopped
1 onion, quartered
2 cloves of garlic
2 springs fresh rosemary
Salt, pepper, paprika, to taste
Glug of olive oil

1. Roughly chop a whole onion and two cloves of garlic. 
2. Place half of this into the cavity of the bird, filling it firmly. 
3. Slice the lemon in half and use that as a cork for the large hole. 
4. Place the remainder of the onion and garlic in the bottom of the roasting pan. 
5. Oil your bird then season with salt, pepper and paprika. 
6. Tuck the rosemary springs down by his legs or into the neck cavity. 
7. Put the chicken in an oven heated to 356 degrees for about an hour and fifteen minutes or until the juices run clear when you test the meat.
8. Allow the chicken to rest once it is taken out of the oven.
9. Bring the chicken broth to a boil and add pasta. 
10. Cook the pasta until tender, but not too soft.
11. Dish up your pasta, retaining the stock-infused cooking water, of which you should add a splash to each dish for flavor. 
12. Sprinkle the grated halloumi across the pasta and top with your carved chicken. 
13. Pile on your fresh mint and parsley and dress with olive oil and a squeeze of lemon.
14. Enjoy!

(Source:  Magarına Bulli)

MONUGRA

2 1/2 tsp active dry yeast
1 C warm water
1 1/2 C all-purpose flour
1 cauliflower

8 cups water
3 tbsp white mustard seeds

1/4 C red wine vinegar
Salt

1. Dissolve yeast in 1/4 cup of warm water.
2. Add remaining water, flour and 1 tsp of salt in a large glass mixing bowl. 
3. Stir until combined and smooth.
4. Cover bowl with plastic wrap and leave for 3 days to ferment.
5. Cut cauliflower into florets.
6. Half fill a large pot with water and add 1 tablespoon salt and bring to a boil.
7. Add the cauliflower, return to a boil then take cauliflower out with a slotted spoon. 
8. Place immediately into a bowl of cold water and drain in colander. 
9. Separately, bring 8 cups of water to a boil.
10. Let the water cool a little then gradually pour in the fermented dough, stirring well to form a thin milky liquid.
11. Add red wine vinegar to liquid and stir.
12. Pound mustard seeds in a mortar just enough to crack them. 
13. Sprinkle a little in the base of a large sterilized glass jar.
14. Place some cauliflower florets in the jar and sprinkle more mustard seeds. 
15. Repeat till all the cauliflower and mustard seeds are used.
16. Pour milky liquid over contents, covering cauliflower completely. 
17. Cover with lid or plastic wrap.
18. Each day for 8 days, turn cauliflower with your hand while stirring the milky liquid.
19. When you serve, drizzle good quality olive oil and a dash of salt.

(Source: Monugra) 

The verdict?  There really wasn't anything special about this dish.  We enjoyed the mint in the pasta, but other than that, it was just pasta and chicken.  The penne were hard to eat as a whole - I think a smaller pasta would be better for this meal.  I was not a fan (at all) of the monugra.   It did not taste good at all.  Handsome Husband said he would eat it, but I would not recommend making it.  Not a hard dish to make, but nothing super about it either.

      

ME

Taste of Magarına Bulli (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Magarına Bulli (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Moungra (1 is terrible, 10 is amazing): 1

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Moungra (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

We are trucking through these countries!  Join us next time in Croatia! 

 

Bahrain

 Welcome to Bahrain!  It took a while for me to get straight that Bahrain was not in Africa, but instead is in the Middle East!  Not only is it in the Middle East, but it is considered West Asia!  Good grief, I'm turned around.  Bahrain is the third smallest country in Asia.  According to Google, the population is 1.58 million people and the capital is Capital Governorate.  Their national dish is...

 

Chicken Machboos!

We had something very similar in Qatar, so it was familiar!  Luckily I already had one of the strange seasonings mixed (thank you Qatar!), so it made the whole preparation a little easier.  The chicken machboos was a one-pot-wonder, which was nice and easy!  To go with the chicken machboos, we made an onion-lentil dish and dakous, which is like a Middle-Eastern salsa.  It was a time-consuming meal to make, but honestly pretty easy.  Here's what I did:

CHICKEN MACHBOOS

2 large onions, diced
3 tbsp butter
1 tbsp baharat
1 tsp turmeric
2 tbsp avocado oil
1 whole chicken, pieced apart
1 jalepeño, seeded and diced
1 tbsp fresh ginger, minced
5 large cloves or garlic, minced
2 large roma tomatoes, diced

1/2 red bell pepper, diced
2-3 dried limes (loomi), several holes punched throughout each one
5 green cardamom pods

1/8 tsp ground cloves
1 stick cinnamon (about 2 inches long)
2 1/2 teaspoons salt

2 1/2 C chicken broth
2 C  rice (soaked for at least 15 minutes, then rinsed and drained)
3 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped

Mint leaves, to taste
Rosewater for sprinkling

1. Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. 
2. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven
3. Add the butter, reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
4. Add the ginger, garlic, and jalepeño and saute for another 2 minutes.
5. Add the baharat and turmeric and cook for another minute.
6. Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. 
7. Add the chicken broth and stir to combine. 
8. Bring it to a boil, reduce the heat to low, cover and simmer for one hour. 
9. Add the cilantro, parsley and drained rice and stir to combine. 
10. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
11. Transfer the chicken and rice to a serving dish, and sprinkling with 1-2 tablespoons of rosewater.
12. Add some cilantro, parsley, and mint leaves as a topping. 
13. Enjoy! 

(Source: Chicken Machboos and Chicken Machboos)

 

ONION-LENTIL MIX

2 tbsp avocado oil

1/2 onion, sliced

1/2 red bell pepper, diced 

1/2 C lentils

Handful of raisins

Salt and pepper, to taste

1. Boil the lentils until they are cooked.
2.  In a pan, add oil and fry the onion and bell pepper until dark and caramelized.
3.  Drain the lentils and add to the onion and bell pepper mix.
4. Serve and enjoy!

(Source: Onion-Lentil Mix)

 

 DAKOUS

1 tbsp avocado oil

1/2 onion, chopped

1/2 red bell pepper, diced

3 cloves garlic, minced

2 jalapeños, deseeded  and chopped

2 large tomatoes

1/2 tbsp chicken bullion

1/2 tsp chili powder

1/4 tsp pepper

Salt, to taste

1. Heat the oil in a pan and saute onions, garlic, jalapeños, and red bell pepper until soft.
2. Blend the tomatoes and pour into the onion mixture and mix well.
3. Add the bullion, chili powder, pepper, and salt.
4. Let this boil for about 45 minutes.
5. Serve with lentils and rice.

(Source: Dakous) 

 The verdict?  This was a good meal! We liked it better than Qatar, but not sure why.  The dakous was spicy - very spicy.  It matched very well with the lentils, which didn't have much spice at all!  The chicken machboos was very good, and had the right amount of flavor.  The mint leaves on it was a very nice touch - it made it more fresh and less heavy.  All in all, a good meal!

 

ME

Taste of Chicken Machboos (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Chicken Machboos (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Onion-Lentil Dish (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

 

HANDSOME HUSBAND

Taste of Onion-Lentil Dish (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

ME

Taste of Dakous (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 6

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Dakous (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us next time in Cypres!

 

 

East Timor or Timore-Leste

 Welcome to East Timor or Timor-Leste!  I've seen these two names interchanged on many different sites.  One map says "East Timor" and the other says "Timor-Leste" so I don't know what the actual name of the country is!  Admittedly, I don't know anything about this country (considering this whole time I was sure it was part of Africa...) so I had to do some research. This country has strong Portuguese roots and has a history of turmoil.  If you want to read more, I found information here.  According to Google, the population is 1.38 million people and the capital is Dili. Their national dish is...

 

 

Ikan Pepes!

It is fish in a curry sauce.  To go with ikan pepes, we made Batar Da'an, which is a corn/lental/squash dish.  This was all served over rice.  As I was preparing the meal, I had my doubts about the curry sauce - it had some unique flavor profiles added!  But, up for an adventure, we set off to make the meal.  Here's what we did:

IKAN PEPES

2 lb rock fish fillets (if you can find a whole fish, even better)
Banana leaves

Curry paste
1 tbsp tamarind pulp, soaked 5 minutes
2 tbsp warm water
6 aneheim peppers, chopped
1 stem lemongrass, only the inner part of the bottom, thinly sliced
5 macadamia nuts
1 small ripe tomato
1/2 tsp turmeric
1/2 tsp dried shrimp paste
1 tbsp brown sugar
1/2 C loosely packed basil leaves

Fish marinade:
1 lime sliced in half
1 teaspoon salt

1. Marinate the fish with salt and lime rubbed into the surface.
2. Grind all of the curry ingredients in a processor till they are smooth (about 2 minutes).
3. Place about 1/3 of the curry in the bottom of the sheet of banana leaf.
4. Place the first filet on the curry sauce on the banana leaf.
5. Rub about 1/3 of the curry onto the fish.
6. Place second filet on top. 
7. Ladle the remaining 1/3 of the curry over the fish and seal up the banana leaf “packet”.
8. Use string as necessary to seal the packet.
9. Steam for 20 minutes.
10. Unwrap the packet and serve over rice with chopped basil.

(Source: Ikan Pepes) 

 

BATAR DA'AN

1 lb corn (fresh or frozen)
⅔ lb dried mung beans
2 lb butternut squash, peeled and diced
4 C water
2 onions, diced
8 cloves garlic, minced
3 tablespoons avocado oil
Salt and pepper to taste

1. The night before, soak the mung beans in water for at least 10 hours.
2. Drain the mung beans.
3. Boil them for 10 to 15 minutes in a large amount of water.
4. Meanwhile, sauté onion and garlic in olive oil over medium heat for 6-8 minutes in a separate pan.
5. Add water, squash, beans and corn to the onion and garlic.
6. Increase heat to high and bring to boil. Reduce heat to medium and cook, about 15 to 20 minutes, stirring occasionally, until squash is tender and the liquid is reduced to a minimum.
7. Season with salt and pepper to taste. Serve with rice.

(Source: Batar Da'an) 

 

The verdict?  I was not a fan of the fish. The curry sauce had too many strange flavors that were competing for my taste buds.  I think the combination of the shrimp paste and the tamarind did me in.  The fish itself was good, but I did not care for the way it was  prepared.  The batar da'an was OK - it wasn't anything special.  However, the more I ate it, the more I enjoyed it.  The meal itself felt very carb-heavy with nothing fresh to balance it.  I'm sure there are plenty of recipes that could rectify that though... Overall, not my favorite meal, but not terrible!

 

 

 

ME

Taste of Ikan Pepes (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Ikan Pepes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

ME

Taste of Batar Da'an (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Batar Da'an (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

Thanks for joining us!  Next time we visit Bahrain!