Monday, April 28, 2014

Dear all,
as I'm working on a little facelift for my blog
I'll be back with new culinary adventures by the middle of May.
Until then, I'll leave you with some of my most popular posts, just for a bit of inspiration for spring.

Tomato Mousse with Basilikum Sauce

Back To Black- Tagiatelle Nero With Herbed Shrimps

A Delicate Pleasure- Sweet Omlette Soufleé

See you soon, enjoy the new season ,sunshine and great food!

Monday, April 14, 2014

Peru - A Gourmet's Paradise. Part 1: Fish and Seafood

 Peru Was Chosen The World's Leading Culinary Destination 2013 by the World Travel Awards and this is only one more landmark in the countries success story about food and gastronomy.
 Lima, the capital has become a gastronomic mecca and culinary tourism is booming.
Prestigious magazines as "The Economist" and BBC Travel published articles about Peru's Gastronomic Revolution and it's impact on the economy and social structure of the country.
Here, food cuts across all social, racial and geographic barriers.
People may literally swallow poor public administration, overpowering bureaucracy and a high crime rate but poorly prepared food is seldom tolerated.  
No matter if rich or poor, Peruvians pride themselves in eating well.
The cuisine is Fusion cuisine at is best, with a huge variety of ingredients  provided by the different geographical and climate zones of the country. The main geographical zones are the coast, the Andean Highlands and the jungle.
It is one of the ten countries world wide called "mega-diverse" regarding its bio-diversity and has one of the richest fishing grounds of our planet thanks to the cold water Humboldt Current.
The cuisine is influenced by native and foreign cuisines , brought by immigrants to the country. Spanish, Japanese, Chinese, Italian and German dishes that are adapted with local ingredients go hand in hand with indigenous plates often dating from the Inca and Pre Inca period.
The Peruvian Nobel Price winner Mario Vargas Llosa calls it "one of the most inventive and refined cuisines in the world".
 But most important of all it represents Peruvian culture and identity and is a matter of national pride to all Peruvians.  
So as you can see, I'm lucky enough to live in a foodies paradise.
But I suppose we all get hungry about so much theory so let's get right to the subject and present you some of the Peruvian flagship dishes.
As already mentioned, there is a large varity of different meals, so the first part of this gourmet trip is dedicated to fish and seafood. 
Enjoy the trip!

Arroz con mariscos (Rice with seafood)

Tiradito con salsa de ajii amarillo (raw fish cut sashimi style and  marinated in yellow chilly sauce)

The shining star of Peruvian cuisine : Ceviche mixto (raw fish and seafood marinated in lime juice with chili, fresh coriander and onions served with yellow corn and sweet potato)

Ceviche de pescado (Ceviche for purists only with white fish like sea bass)

Conchitas a la parmesana (Gratinated scallops a la Parmesana)
As you can see in this pic my son couldn't wait to try :) 

Pulpo al Olivar  (Octopus in Black Olive Sauce)

Causa (cooked, mashed yellow potatoes mixed with lime juice,chili, onions and oil.)
Stuffed with a variety of foods like fish, chicken,seafood avocados or tomatoes. It is a delicious treat and everybody has his (her) favorite stuffing.  This ones are topped with fish and avocado and the other one with black olive sauce and crab meat.

Leche de pantera (Panther's milk) 
The ceviche juice that is with vodka. Tastes fantastic and after that whether you sleep for 3 days or you climb up the walls :) 

Grilled Octupus  with a spicy cheese Sauce and a glass of chilled Pisco Sour.

Still hungry? Visit the dessert selection at my FB page.

Wishing all of you a Happy Easter and great Holidays!


Friday, April 4, 2014

Green Salad With Mango Curry Sauce

Seems to be that I'm living a total fresh veggie and vitamin ecstasy.
You might have realized that I got a crush on salads lately.
Last week after preparing my Spring Green Salad With caramelized Pears, Blue Cheese and Crisp Jamon Serrano I spend the morning checking the Farmer's Market for fresh, seasonal products.
For us in the Southern Hemisphere autumn is approaching and the weather has changed very early this year.
People are worried here in Lima after several earthquakes stroke the region, the last one this Monday at 8,3 according to the Richter Scale in neighboring Chile.
It must have been quite a shock, but fortunately, despite of the strength of the earthquake no major losses of life's or damages were reported.
This day there was a Tsunami warning for Peru and the coastal road in Lima was closed for several hours.
Thank heavens it turned out to be only prevention.
Anyhow we are trying to take some emergency measures recommended by the authorities and have a pack back with a survival kit ready by our bedside.
Actually it's quite tricky and I stumbled over the back pack last night.
Well, I suppose nobody is perfect:)
So I thought healthy comfort food might not be a bad idea.
Everybody at home loved this crunchy salad with curry sauce and as it is effortless and can be prepared in advance its perfect for entertaining as well.

You need:
1 butter head lettuce
1 frisee lettuce
150 g sugar snaps 

For the dressing:
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon curry
1 teaspoon freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
some drops Tabasco sauce
Salt and freshly ground pepper

1 small ripe mango
1 banana
1 spoonful fresh , chopped coriander

Wash salads thoroughly.
Blanch the peas in boiling salted water for about 20 seconds, then cool in ice water to preserve color and crunchiness. Drain.

In a medium bowl mix yogurt,, mayonnaise and curry.

Add lime and orange juice and season wit salt and pepper.
Peel mango and banana and cut in small cubes.

Sprinkle with lime juice to preserve color.
Mix carefully with the curry sauce.
Place salads and sugar snaps around a serving plate and arrange the curry sauce in the center.

Sprinkle with fresh chopped coriander.
Serves 2P.

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