What’s cooking in Bolivia – Pique a lo Macho

Written by Leandro Agostini on August 3, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Top Traditional Bolivian Food

Pique Macho

Pique macho or pique a lo macho is the ultimate and emblematic dish of Bolivian cuisine.

Although it was created in Cochabamba in 1974, it was very quickly adopted by the entire population of the country. According to a survey, pique macho is the favorite dish for a third of Bolivians. Its simplicity of execution, its variety of condiments and its flavor are the winning combination of a dish adopted by a whole nation.

Restaurants, markets, street vendors, caterers, street stalls serve pique macho at all hours of the day and sometimes even until the end of the night to satisfy hungry night owls. This plate or dish to share is an overabundance of ingredients, among which you can find sautéed beef, fried potatoes, onions, boiled eggs (soft or hard), tomatoes, hot peppers, sausages or even spices like cumin. Pique macho means a large portion while a pique is a single serving. The most hearty version is generally spicier than the other. It is assumed that you are a “real man” only if you manage to finish the big version by yourself. You deserve the title of macho! Usually, Bolivians are content to share a large portion between friends or couples.

HOW TO MAKE PIQUE MACHO
To make a good pique macho, the quality of the beef is paramount. Loin is an extremely tender and tasty part, probably one of the best and in fact it deserves to be treated with care. Its cooking must be perfect according to the tastes of whoever will eat the pique macho. Nevertheless, it is better not to overcook the loin because it is much better rare or medium rare, with a nice caramelization all around.

In order to focus on the cooking of the beef, it is best to cut all the vegetables ahead of time. You can start by frying the potatoes, then the sausages. The meat is mixed with some spices. Peppers, onions and tomatoes are briefly seared then comes the cooking of the beef loin. You can end by warming the sausages and proceed to assemble the dish, starting with a bed of French fries topped with pieces of beef loin and sausages, vegetables and hard-boiled eggs, before finishing with raw vegetables, mustard and mayonnaise.

WHAT IS THE ORIGIN OF PIQUE MACHO?
Although the origin of the pique macho is clear, its history is surrounds by urban legends. People claim that after a long day of work, a group of workers went to a restaurant in Cochabamba in the hope of finding a good, invigorating meal. As he was about to close, the restaurant owner assembled all the ingredients that he had, brought this dish to the workers and challenged them: “Eat if you are a man” (piquen machos in Spanish).

What is more certain is that this dish is the creation of Mr. Honorato Quinones and his wife Evangelina Gomez Quinones, both owners of Restaurante Miraflores in Cochabamba, Bolivia. The restaurant is still in operation today, and you can obviously order a pique macho that is known to be quite spicy. The restaurant offers chorizo in addition to sausages and a version with pork loin instead of beef loin. The potatoes are cut into cubes and not French fries.

Pique macho is a rich and caloric dish. Although this dish is unique, it is not unlike Quebec poutine where a bed of French fries is topped with melted cheese and sauce. Montreal restaurants offer many versions where meat of all origins and vegetables are added. It is also reminiscent of Peruvian lomo saltado, although lomo saltado has Chinese influences and is served with rice.

Ingredients
2 lb beef loin
1 lb sausages , sliced
8 medium potatoes , cut into French fries
3 tablespoons vegetable oil
4 large onions , chopped
2 medium tomatoes , peeled, seeded and diced
8 chili peppers , diced
2 cloves garlic , chopped
1 teaspoon cumin
Frying oil
Salt
Ground black pepper
4 hard-boiled eggs

Instructions
In a pot, heat a large volume of oil at 350 F / 170 C, and add the potatoes. Fry for 8 minutes.
Drain and set aside. Keep the cooking oil.
Heat 5 tablespoons of the cooking oil in a pan and fry the sausage slices for a few minutes. Drain and set aside.
Cut the meat into small pieces and season with salt, garlic, black pepper and cumin. Mix well by hand to soak the seasoning.
Heat 3 tablespoons of vegetable oil in a pan and fry the locotos for 2 minutes, stirring constantly. Add the onion, tomato and a pinch of salt. Mix well.
Add the meat and mix well.
For the cooking time of the beef:- Rare: 2 minutes, over very high heat.- Medium-rare: 3 minutes over high heat.- Medium: 4 minutes, over medium heat.- Well done: 5 minutes over low heat.
Heat the large volume of oil again to 375 F / 190 C, and fry the potatoes again for 3 minutes. Drain and season with salt immediately.
Add the reserved sausages to the meat and mix everything.
Serve with hard-boiled eggs.
Garnish with strips of raw locotos, sliced raw tomatoes, mustard and mayonnaise.

If you’ve never tried it please make sure to ask for it when you travel to Bolivia

spotted in www.196flavors.com

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Where in the World Azerbaijan

Written by Gill Dewar on July 30, 2021. Posted in Where in the world, Whats cooking.

Azerbaijan:

Did you know that there is a country where the tea tray gives a good indication of how the matchmaking is progressing? If there is no sugar in the tea, more negotiating needs to be done. If it is sweet, then the wedding will take place.

Amazing, right?

Tea in Azerbaijan is served freshly brewed, hot and strong. It typically has a bright colour and is served in crystal or any other glasses or cups. Azerbaijanis often use traditional armudu (pear-shaped) glass.

Tea is served continuously when there are guests or when there is an interesting conversation. For Azerbaijanis tea is associated with warmth, hospitality. tradition says that one should not allow the guest to leave the house without at least one cup of tea.

Tea in Azerbaijan is also served during matchmaking. After the negotiations by matchmakers are complete, the maid will bring out tea. If the tea is served without sugar, that is a sign that the chances for marriage agreement are very low; conversely, if tea is served with sugar, it means that there will be a wedding.

Azerbaijanis say about tea “Çay nədir, say nədir” which can be translated as “when you drink tea, the cup count doesn’t matter” and means that tea is something almost “sacred” in Azerbaijan.

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Four Seasons Hotel Milano Reopens After Renovation

Written by Leandro Agostini on July 29, 2021. Posted in Destination news, Hotel, Whats cooking.

Travel news from around the world

Italy:

Four Seasons Hotel Milano has reopened in the heart of Milan’s fashion district following a six-month renovation, unveiling renewed spaces with contemporary interiors by designer and architect Patricia Urquiola. Situated in a former 15th-century convent, Four Seasons Hotel Milano, which first opened its doors in 1993, has transformed its lobby area, restaurant, bar and garden in the first phase of renovation.

New Dining

Through the lobby, guests reach Zelo, the new restaurant helmed by Executive Chef Fabrizio Borraccino. During the day, the restaurant changes its identity to Zelo Bistrot, and the expanded outdoor area allows for seating both inside and out. Zelo Bistrot offers a menu of light dishes, while in the evening, Zelo proposes both an à la carte menu as well as a tasting menu of the chef’s creations. The menu, Four Seasons says, has been completely redone to reflect guests’ evolving tastes and Chef Borraccino’s focus on Italian cuisine and the best local producers.

The Camino—the Italian word for fireplace—has also been transformed into a lounge with a wine cellar/tasting room. Here, guests can experience sommelier Lorenza Panzera’s wine list while listening to the beats of a DJ seat.

The Garden. The hotel’s cloister garden, which hosts seating areas for both Stilla and Zelo, has been renewed by landscape architect and agronomist Flavio Pollano, an expert in vertical green, botanics and garden design. The garden will also host a new raw bar, where guests can enjoy food and drinks on summer evenings while listening to the tunes of a DJ.

The renovated areas also feature curated contemporary artwork selected to interplay with the hotel’s past.

With this first phase of renovation completed, Four Seasons Hotel Milano reopens its doors while embarking on the phased renovation of rooms, suites and meeting areas.

Visit www.fourseasons.com/milan.

spotted in meetingspotlight.com

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Amsterdam Coffee Festival – A festival event for coffee lovers and industry professionals

Written by Leandro Agostini on July 28, 2021. Posted in Destination news, Featured events, Whats cooking.

Travel news from around the world

Amsterdam:

The Amsterdam Coffee Festival 2021 (5 – 7 November)

A festival event for coffee lovers and industry professionals featuring artisan coffee, gourmet food stalls, barista demonstrations, live music and art exhibitions. Founded 2014. Date: rescheduled for 5-7 Nov 2021. Location: Westergas, Amsterdam.

Complete with a coffee mixologist competition, a live latte art spectacle and coffee-tasting together with well-paired foods, it’s one of the tastiest and most alluring festivals in Amsterdam this spring! Taste, smell and enjoy one of the world’s most popular hot drinks at the Amsterdam Coffee Festival!

Dedicated to coffee
The Amsterdam Coffee Festival is an event dedicated to coffee, tea and chocolate. A variety of coffee brands are represented by professional roasters, expert baristas and true coffee lovers, giving coffee aficionados the opportunity to discover the latest trends in taste, aroma and presentation.

The festival attracts about 12.500 visitors each year. It is an absolute must for coffee lovers and specialists in the coffee industry.

Friday is aimed at selected professionals in the business. Thereafter, all visitors and coffee fans from far and wide can enjoy the best coffees in the world during the weekend. This year’s Amsterdam Coffee Festival takes place at the Westergas in Amsterdam.
Highlights of Amsterdam Coffee Festival

During the festival, you can follow different workshops about coffee, tea and food pairing, and there will be music and art on show. Previous weekends included interesting activities such as:

The Coffee Mixologist Competition
Coffee and cocktails form a dangerously delicious combination. During The Coffee Mixologist Competition, baristas and cocktail sommeliers will form pairs and create the ultimate coffee cocktail. Mix it, shake it, stir it!

In previous editions, the world’s best latte artists came together to show off their skills in Latte Art Live. Professionals compete against amateurs during informal Latte Art Throwdowns. Would you like to create a beautiful latte yourself? Learn from the latte masters at one of the interactive masterclasses.
Check out exclusive Coffee & Food Pairing Experiences in the VIP-suite with coffees.

Spotted in Amsterdam Coffee Festival (iamexpat.nl)

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Hong Kong Is Home To Many Cuisines, But Traditional Cantonese Is Above And Beyond

Written by Leandro Agostini on July 27, 2021. Posted in Destination news, Whats cooking.

Travel news from around the world

Hong Kong:

When visiting Hong Kong, no trip is complete without taking a food tour of traditional Cantonese food, its flavours, and its history.

It’s not that challenging to find a wide array of dishes while traveling through Hong Kong but if this thrilling city is on your bucket list, then traditional Cantonese should also be on your list. This is the native cuisine of Hong Kong and is specific to the region itself, meaning no trip is complete without trying some of its most popular dishes. Cantonese has long been enjoyed by locals and visitors alike, especially when it comes to the diversity and bold flavours that shape each dish.

From egg tarts to roasted pork buns, there’s nothing not to love about the cuisine that has shaped Hong Kong and its culture and the best part is that all of its most popular dishes offer a unique view into its culture. It’s a blend of unique spices and flavours which help to create an experience as well as satisfy cravings travellers likely didn’t even know they had. When you’re traveling through Hong Kong, be sure to stay on the lookout for these dishes.

Roasted Pork Buns, Chair Siu Bao
Pork buns can be found throughout the world now and in many fusion restaurants but there’s truly nothing like eating them in Hong Kong. Roasted pork buns, also known as chair siu bao, are traditional and are made by wrapping a tender dough around barbecued pork that has been slow-roasted. When they’re steamed, all of these flavours melt together and make for the perfect small bite when served as dim sum or a precursor to a meal.

Roast Goose
Barbecue is very popular in Cantonese cuisine which is where goose comes in. This poultry is barbecued until the exterior skin is perfectly crispy and the interior is tender and supple. The meat is also flavoured with a traditional marinade that usually consists of garlic, soy sauce, scallions, and honey, giving it a sweet and salty edge. It’s comforting and warm, with flavors that are reminiscent of the region and rooted in Hong Kong’s oldest cuisine.

Hainan Chicken Rice
Hainan chicken rice is such a simple dish but it’s so delicious in its simplicity. Originating on the island of Hainan, this dish is so popular that it can be found throughout Southeast Asia as well as Hong Kong, and it’s paired with garlic-flavoured rice that balances out the flavors of the poached chicken perfectly. Served alongside both of these are soy sauce, scallions, and ginger, although chili and cucumber are also commonly found as sides to the main chicken dish.

Congee
Congee is also popular throughout much of Asia but in Hong Kong, this porridge is usually served with pork and a century egg. Century eggs can be a bit intimidating as both their colour and preserved nature can come off strong and rich, but it’s delicious when the flavors are mixed together. The congee is mild and creamy in flavour and texture while the pork is lean and meaty.

Rice Noodles
There are different types of rice noodles that can be found throughout Hong Kong and each one has a purpose. Flat noodles are served in a stir-fried beef dish which has flavors of soy sauce, bean sprouts, and onions, making for a savoury dish that’s filled with umami. The noodles themselves are textured and chewy, making for a well-balanced dish that’s full of flavour and texturally interesting.

Rice noodles are also used in a dish called cheong fun, also known as ‘intestine noodles’ but don’t worry – these contain no intestinal parts whatsoever! They’re given the odd nickname due to their shape, which also allows them to be stuffed with char siu (barbecue pork), shrimp, or beef.

Egg Tarts
In bakeries throughout Hong Kong, egg tarts are popular snacks and can be fun nearly everywhere. These sweet little treats are known for their light, buttery, and flaky crust, which is filled with a sweet and creamy egg custard. They’re not overly sweet and would be considered mild compared to other sweet custard tarts, but they’re absolutely delicious when served hot out of the oven.

Steamed Sticky Rice
Steamed sticky rice is a dish that consists of more than just rice although that is a big part of it. This dish comes wrapped in a lotus leaf after being steamed with mushrooms, chicken, brown sauce, and sausage, which makes up the filling that can be found inside of the glutinous rice package. The flavours that explode out of this lotus leaf are unreal, with a bold saltiness and savoury umami that develops during the steaming process.

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What’s cooking in South Africa

Written by Gill Dewar on July 23, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Good ol’ melktert; the Afrikaans name for ‘milk tart’; the classic, South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking.

Milk tart is omnipresent in South Africa; it appears at every church bazaar, bake sale, home industry, supermarket, or bakery, and has surely featured on every South African food blogger’s blog.

Melktert stems from the Dutch settlers in the Cape in the 1600s.

Traditionally, the crust consisted of short-crust pastry. These days, many use ready-made puff pastry dough instead. Ancestors would turn in their graves hearing that crustless melktart has become a thing.

The large proportion of milk in the filling is evidence that melktert was introduced to us by the Dutch dairy farmers who settled the Cape of Good Hope in the middle of the century.

Cinnamon, introduced to us by Javanese slaves, is often sprinkled over the surface.

Ingredients

For the crust

Follow the directions for my easy no-roll crust

For the filling

2cups milk
½cup heavy / whipping cream
5egg yolks
¾cup sugar
2½tbsp cornstarch / cornflour
2tbsp flour
2tbsp salted butter (alternatively use unsalted butter and 1/2 tsp salt)
½tsp almond extract
½tsp vanilla extract
pinch of nutmeg
2tsp cinnamon

Instructions

Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
Pass the custard through a fine-mesh sieve. Beat in the butter.
Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
Before serving, dust the cinnamon over the milk tart. Slice and serve.

If you’ve never tried it please make sure to ask for it when you travel to South Africa.

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5 Foods That You’ll Fall In Love With In Russia

Written by Leandro Agostini on July 22, 2021. Posted in Destination news, Whats cooking.

Travel news from around the world

Russia:

Russia’s food is not known worldwide, but the country produces plenty of heavenly dishes that are simply unforgettable.

Depending on where you live, Russian food might be pretty hard to come by. Many of the dishes haven’t achieved the international popularity that foods from other cultures have on the world stage. So while traveling throughout Russia, one of the greatest surprises is often the amazing food!

There are a handful of delicacies that you should definitely try before you leave Russia. Fair warning: Nearly all of them contain sour cream. They are all packed with flavor and will leave you feeling full and satisfied.

Check out these 5 foods that you’ll fall in love while in Russia.

Sweet & Sour Soup: Solyanka

The Russians are known for their delicious soups. Although they serve up some tasty chilled soups, their hot soups are to die for. One of the most popular is called solyanka, which is essentially a sweet and sour soup.
The ingredients that go into a standard solyanka include pork, chicken, and beef, both fresh and cured. Pickled cucumbers, tomatoes, onions, olives, and capers. Fresh herbs such as parsley and dill are then added. This dish is perfect for warding off the extreme cold that you may experience in Russia during the winter.

Super Creamy: Beef Stroganoff

You don’t have to be Russian to have heard of beef stroganoff. This classic dish is now popular all over the world, but of course, you will still find the most authentic version in Russia. Basically, beef stroganoff consists of beef strips that are tossed in a sauce made with butter, mustard, onions, white wine, and sour cream. You can eat it by itself, but most people like to have it served with starchy noodles.

Sour cream is a staple ingredient in many Russian dishes. In the local language, it is known as smetana.

Sweet Honeycake: Medovik

As far as sweets go, Russia definitely has its fair share of desserts. One of the most popular is a type of honey cake called medovik. Of course, the other star ingredient in this sweet dish is sour cream which has been sweetened.

Historically, medovik was beloved by the Imperial family. It consists of think layers of honey sponge cake which are alternated with layers of sour cream. The cake is normally stacked quite high, usually containing between five and 15 layers. Nuts are often sprinkled on top to absorb some of the cream.

Adopted Classic: Borscht

If there was one Russian dish that was more famous than the rest combined, it would be borscht. This soup is thought of as quintessentially Russian, but interestingly, it originated in another Eastern European nation: Ukraine.

The base for the soup comes from beets, which gives it the vibrant purple-red color. Meat and vegetables go into the soup which makes it super filling and hearty. Some recipes use everything from carrots to cabbage to potatoes in their ingredients. The best thing about borscht is that it can be served either hot or cold.

Versatile Pancakes: Blini

The Russian answer to the French crepe is known as blini or blin. These pancakes are incredibly versatile because they can be both savory and sweet. When sweet, they are rolled with fillings such as chocolate syrup and jam. When savory, they tend to contain cheese, caviar, onions, and of course, sour cream.

According to Trip Savvy, there is a religious festival in Russia where blini are eaten to celebrate. Known as Maslenitsa, the festival takes place before the beginning of the religious season known as Great Lent.

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Whats cooking in Lebanon

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Lebanon

Kafta Kofta kebab kebob. There are so many pronunciations for Middle Eastern grilled meat but they are all practically the same thing. Arabs love any excuse to get the grill on. It is after all the most ancient form of cooking. You can’t really have a Barbecue or a grilled meat platter without including some kafta alongside some grilled lamb skewers, shish tawook and garlic sauce known as Toum.

Kafta is the classic Lebanese Kebab made from ground meat. It is mildly spiced and has very finely chopped parsley and onions blended into the mixture.

However it is mostly grilled on charcoals and also incorporated into other famous Lebanese dishes such as kafta bil sanieh (baked kafta in a tray) along side tomatoes and potatoes. Kafta can be made into meatballs and cooked in a tomato stew as with the curiously named ‘Dawoud Basha’ and is usually eaten with some vermicelli rice.

It can also be pressed between two flatbreads known as ‘Arayes’. These are also sometimes cooked on the grill or in a panini maker.

Ingredients

500 g ground beef

1 onion

Handful of parsley approximately 1 cup when chopped

1/4 tsp black pepper

1 tsp seven spice

1/4 tsp salt good pinch

Instructions

1-Finely chop the onion and parsley either in a food processor or by hand

2-In a mixing bowl, add the ground beef, spices, salt to the chopped parsley and onions

3-Knead together well until evenly distributed. You can also do this using the food processor until you have a fine texture

4-Shape into patties or around a grilling skewer. You may like to dip your hand occasionally into a small bowl of water to reduce sticking

5-Grill on high heat either on the barbecue or skillet until slightly charred on the outside

Recipe Notes

You can also fry kafta in a skillet wth a little vegetable oil or bake it in the oven.

Lebanon concentrates many flavors and a unique cuisine.

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Whats cooking in Argentina

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Argentina

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European and Latin American cultures. The name comes from the Galician verb empanar, and translates as “enbreaded”, that is, wrapped or coated in bread.

They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

Talking about Authentic Food in Argentina would not be complete without talking about its Authentic Empanadas. There are as many variations of empanadas as there are cooks in Argentina.

The most common is “carne” or meat generally mixed with some onions, vegetables, and in some cases eggs or potatoes. There are different types of empanadas and the ones from Buenos Aires are not exactly the same as the ones in the rest of the country. In fact, each province has its own special touch.

The nice thing about empanadas is that you can eat them at any time. They are great as an appetizer to start off a meal. They can also be eaten as a full meal by the dozen for lunch or dinner or you can buy just a few of them at a panaderia (bakery) as a snack.

Ingredients

3Tbsp. extra-virgin olive oil, divided

1kg ground beef (20% fat)

2 medium onions, chopped

2 small red bell peppers, seeded, chopped

Kosher salt, freshly ground pepper

3 Tbsp. ground cumin

2 Tbsp. sweet paprika

1 Tbsp. dried oregano

¼ tsp. cayenne pepper

1½ cups low-sodium chicken stock or broth

2 tsp. sugar

½ cup raisins

3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise

Preparation

Step 1

Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Step 2

Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Step 3

Preheat oven to 190°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Step 4

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Step 5

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

There are many flavors in Argentina.

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Whats cooking in Japan

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Japan

Along with sushi, ramen is the Japanese food you’ll find on the must-eat list of nearly every traveler to Japan

Ramen is a Japanese adaptation of Chinese wheat noodles. One theory says that ramen was first introduced to Japan during the 1660s The more plausible theory is that ramen was introduced by Chinese immigrants in the late 19th or early 20th century at Yokohama Chinatown. According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859.

But asking which ramen-ya (ramen shop) has the best ramen in Tokyo (or Japan) is akin to asking which pizzeria in New York has the best slice, or which taqueria in Mexico City makes the best tacos.

Despite ramen’s rising reputation, until fairly recently the word ramen (at least outside of Japan) was synonymous with instant ramen: the iconic Cup Noodles made famous worldwide.

Ingredients

• 2 chicken breasts (boneless, skin-on)*

• kosher salt and freshly-ground black pepper, to season

• 1 tbsp unsalted butter

• 2 tsp sesame or vegetable oil

• 2 tsp fresh ginger, minced

• 3 tsp fresh garlic, minced

• 3 tbsp low-sodium soy sauce

• 2 tbsp mirin

• 4 cups rich chicken stock

• 1/2 cup fresh shitake mushrooms

• 1–2 tsp sea salt, to taste

• 2 large eggs

• 1/2 cup scallions, sliced

• 2 packs dried ramen noodles

Cook the chicken*: Preheat the oven to 190 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

Japan has many flavors and traditions.

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Whats cooking in Morocco

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Morocco

A tagine is an important part of Moroccan cuisine and has been a part of the culture for hundreds of years.

The word tagine actually has two meanings. First, it refers to a type of North African cookware traditionally made of clay or ceramic. The bottom is a wide, shallow circular dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.

Second, the word tagine also refers to the succulent, stew-like dish which is slow-cooked in the traditional cookware. Typically, a tagine is a rich mixture of meat, poultry, or fish, and most often includes vegetables or fruit. Vegetables may also be cooked alone in the tagine.

Most people agree that the tagine’s origin dates back to the late 18th century when Harun al Rashid ruled the Islamic Empire. However, there is another school of thought that the use of ceramics in Moroccan cooking is probably of Roman influence; Romans were known for their ceramics and likely brought that tradition to their rule of Roman Africa. Either way, the first appearance of recipes cooked tagine-style appeared in the 9th century in the publication The Thousand and One Nights.

Ingredients

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1.1kg cubed lamb shoulder

2 large onions, grated

2 tbsp olive oil

2 tbsp argan oil

3 cloves garlic, crushed

570ml tomato juice

2 x 400g tinned chopped tomatoes

115gdried apricots, cut in half

55g dates, cut in half

55g sultanas or raisins

85g flaked almonds

1 tsp saffron stamens, soaked in cold water

600ml lamb stock

1 tbsp clear honey

2 tbsp coriander, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

Method

1 – Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

2 – Preheat the oven to 150C/300F/Gas2.

3 – Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4 – In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

5 – Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

6 – Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

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Whats cooking in France

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in France

If the French have elevated cookery to an art form, boeuf bourguignon is perhaps the most prized of their national collection — beef cooked slowly in fruity red wine until so soft, sticky and deliciously savoury that to call it a mere stew feels almost insulting

This classic of provincial French cooking was described by the great post-war British cookery writer and Francophile Elizabeth David as ‘the domain of French housewives and owner-cooks of modest restaurants rather than of professional chefs’. These days, however, the boundaries between home and haute cuisine are less strictly drawn, and you’re as likely to find it deconstructed in one of Burgundy’s many Michelin-starred restaurants as you are at the kitchen table.

Bourguignon, of course, means, ‘of Bourgogne’, or Burgundy, a region in eastern France between Lyon and Paris best known for its wine. Indeed, along with Champagne to the north, and its great rival Bordeaux to the south west, it can fairly claim to be one of the most famous production areas in the world. It’s here the traveller will pass road signs bearing names more often spotted towards the bottom end of the wine list; places like Mersault and Nuits-Saint-Georges — pretty villages lapped by a green sea of meticulously tended vines.

looks delicious!!!

INGREDIENTS

1.6kg/3lb 8oz good-quality braising steak (chuck steak)

4–5 tbsp sunflower oil

200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces

1 large onion, finely chopped

2 garlic cloves, crushed

75cl bottle red wine

2 tbsp tomato purée

1 beef stock cube

2 large bay leaves

3 bushy sprigs fresh thyme

25g/1oz butter

450g/1lb pearl onions, or 24 baby onions

300g/10½oz chestnut mushrooms, wiped and halved or quartered if large

2 heaped tbsp cornflour

2 tbsp cold water

flaked sea salt and freshly ground black pepper

chopped fresh parsley, to garnish

Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C Fan/Gas 3.
Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.
Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.
While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.
A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.
Mix the cornflour with the water in a small bowl until smooth.
Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.

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Whats cooking in Malaysia

Written by Leandro Agostini on July 6, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Malaysia

Malaysia is a country of diversity, and the food reflects that. Chinese, Indian, and local southeast Asian Malay flavors are the trio blend of ingredients and cooking techniques that have been adopted into Malaysian cuisine.

Nasi lemak, possibly the national dish of Malaysia and beloved by all local Malaysians is a dish known as nasi lemak. It’s something you most definitely must eat when you’re in Malaysia.

There are a few different varieties of nasi lemak and many variations, but the basis of the dish is rice cooked in coconut milk, topped with spicy sambal chili sauce.

The most basic version is a pocket of rice topped with sambal, perhaps a hard boiled egg on the side, and wrapped up in a banana leaf.

looks delicious!!!

INGREDIENTS

coconut milk steamed rice

2 cups rice

3 screwpine leaves, tie them into a knot

salt to taste

1 can coconut milk (5.6 oz. / /150 ml-180 ml)

some water

TAMARIND JUICE

1 cup water

tamarind pulp, size of a small ping pong ball

SAMBAL IKAN BILIS (DRIED ANCHOVIES SAMBAL)

1/2 red onion

1 cup ikan bilis, dried anchovies

1 clove garlic

4 shallots

10 dried chillies

1 teaspoon belacan, prawn paste

1/4 teaspoon salt

1 tablespoon sugar

OTHER INGREDIENTS

2 hard boiled eggs, cut into half

3 small fish, sardines or smelt fish

1 small cucumber, cut into slices and then quartered INSTRUCTIONS

1 – Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

2 – Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

3- Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor. Slice the red onion into rings. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

4- Heat some oil in a pan and fry the spice paste until fragrant. Add in the onion rings. Add in the ikan bilis and stir well. Add tamarind juice, salt, and sugar. Simmer on low heat until the gravy thickens. Set aside.

5- Clean the small fish, cut them into half and season with salt. Deep fry. Cut the cucumber into slices and then quartered into four small pieces. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. Serve with fried fish, cucumber slices, and hard-boiled eggs.

Malaysia has many flavors and secrets.

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Whats cooking in Brazil

Written by Leandro Agostini on July 5, 2021. Posted in Whats cooking.

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What’s cooking in Brazil

Feijoada, a popular Brazilian dish, owes its name to its main ingredient, black beans (feijão). It is a rich stew traditionally made from different parts of the pig.

Some historians say that feijoada (pronounced fay-jwa-da) is a dish that was created by African slaves. After feasts given by the owners of the plantations, the slaves would pick up the leftovers and mix them with black beans, making a new stew.
This new dish they served with farofa (fried cassava flour with bacon) and orange slices.

Whichever the story is, feijoada is a symbol of the fusion within Brazilian gastronomic culture. It is a Brazilian icon.

Ingredients
• 450 grams dry black beans
• 4 tablespoons extra virgin olive oil
• 450 grams pork shoulder, cut into chunks
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped
• 450 grams carne seca or corned beef, cut into chunks
• 225 grams fresh sausages, such as chorizo or Italian sausage
• 450 grams smoked sausage, such as linguica or kielbasa
• 1 smoked ham hock or shank
• 3-4 bay leaves
• Water
• 400 grams of crushed tomatoes
• Salt

1 – Soak beans in hot water
Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 – Brown the pork shoulder
Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
3 – Brown the onions, add garlic
Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.
Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
meat, bay leaves, cover with water, simmer
4 – Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.
5 – Add soaked black beans, simmer
Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
6 – Add tomatoes and simmer
Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice, Orange slice and hot sauce. A classic side dish would be sautéed collard greens.

It has been claimed that biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

However, this information has been contradicted with the claim that Anzac biscuits were never sent to soldiers and were instead eaten by Australians and Kiwis at home in order to raise funds for the war.

In general, it is unclear which of these two competing claims is true. However, it’s delicious and will be great to cook it!!!

it look delicious!!!

Ingredients

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

1/2 cup coconut

125g Butter

2 tbs golden syrup

1 tbs water

1/2 tsp bicarbonate of soda

Method

1 – Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

2- Melt the butter in a saucepan, then add golden syrup and water.

3 – Stir the bicarbonate of soda into the liquid mixture.

4 – Add the liquid to the dry ingredients and mix thoroughly.

5 – Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.

6 – Biscuits will harden when cool.

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Whats cooking in Greece

Written by Leandro Agostini on July 5, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Whats cooking? A delicious taste of Greece

This dish is a legend! Creamy, juicy and absolutely delicious! Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every taverna and prepared in every household on special occasions and big family meals!

So what is Moussaka? Its a traditional Greek bake with luscious layers of juicy beef or lamb mince cooked in a tomato based sauce, layered with delicious eggplants and potatoes, topped off with a creamy béchamel sauce and baked until perfectly golden!

ngredients

3 potatoes

2 zucchinis, medium

2 eggplants

salt

pepper

For the ground meat

1 onion

2 tablespoon(s) olive oil, for sautéing

1 clove(s) of garlic

1 tablespoon(s) thyme

3 pinches granulated sugar

1/2 teaspoon(s) cloves

1 level teaspoon(s) cinnamon

1 tablespoon(s) tomato paste

500 g ground beef

400 g canned tomatoes

salt

pepper

1/2 bunch parsley

1/2 bunch basil

For the béchamel sauce

100 g butter

100 g all-purpose flour

750 ml milk, 3,5%

salt

pepper, ground

1 pinch nutmeg, ground

100 g parmesan cheese, grated

3 egg yolks

Method

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat

Place a pot over high heat and add the olive oil.

Coarsely chop the onion and add to pan.

Finely chop the garlic and add to pan along with thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.

Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.

Add the tomato paste and sauté so that it loses its bitterness.

Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.

Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.

For the béchamel sauce

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.

To assemble

Preheat oven to 180* C (350* F) Fan.

In a 25×32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.

Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.

Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.

Bake for 35-40 minutes.

When ready, remove from oven and allow to cool.

Serve with fresh herbs and olive oil.

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Whats cooking in Australia

Written by Leandro Agostini on July 5, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Australia

The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

It has been claimed that biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

In general, it is unclear which of these two competing claims is true. However, it’s delicious and will be great to cook it!!!

it look delicious!!!

Ingredients

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

1/2 cup coconut

125g Butter

2 tbs golden syrup

1 tbs water

1/2 tsp bicarbonate of soda

Method

1 – Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

2- Melt the butter in a saucepan, then add golden syrup and water.

3 – Stir the bicarbonate of soda into the liquid mixture.

4 – Add the liquid to the dry ingredients and mix thoroughly.

5 – Place walnut-sized balls of mixture on a greased tray and bake at 175C for 15-20 minutes.

6 – Biscuits will harden when cool.

cooking with history in Australia!

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Whats cooking in Italy

Written by Leandro Agostini on July 5, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Italy

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.

The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy

As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio.

The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.

There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for ‘charcoal burner’), some believe the dish was first made as a hearty meal for Italian charcoal workers.

Ingredients
100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves, peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper
Method

STEP 1

Put a large saucepan of water on to boil.

STEP 2

Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

STEP 3

Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

STEP 4

Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

STEP 5

Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

STEP 6

While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

STEP 7

Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

STEP 8

Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

STEP 9

Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

STEP 10

Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

STEP 11

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

STEP 12

Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

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What’s cooking in Montenegro

Written by Traveltalksteam on July 2, 2021. Posted in Whats cooking.

What’s cooking? World recipes

What’s cooking in Montenegro

Bay of Kotor Fish Stew

1 – 1,5 kg of sprat or anchovy cleaned, 0,5 – 1 kg of onions, fish soup, olive oil, white wine, celery, parsley, garlic, salt, pepper, prepared seasoning

Chop onions and put in a slightly heated pan with 1 dl of olive oil. Add celery and parsley, prepared seasoning, red pepper and garlic. Put fish on it. Put the remaining onions, celery and other over fish. Pour over white wine or fish soup, add some more oil so that the pan is almost full. Leave to boil and then cook on low heat for minimum of 2 hours. The longer the better!

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Base Whats cooking? Post

Written by Traveltalksteam on June 25, 2021. Posted in Whats cooking.

What’s cooking? World recipes

Brazil:

Did you know that the Royal Library of Portugal was moved to another country in 1807? The Royal family fled Portugal to escape Napoleon. They traveled in 14 big ships and took the Royal Library and its 60.000 items with them. And not only that, a famous city in this country became the new capital of Portugal at the same time. Pretty amazing, right? Do you know where we can find these Portuguese books and a beautiful Portuguese Reading Room to go with it?

It was November 1807, and the Royal Family of Portugal had to make a tough decision – To run to Rio de Janeiro, Brazil, to escape Napoleon and his troops.

The departure was well organised: about 15,000 people among family members and servants traveled to Brazil in 14 ships. With them, came one of Portugal’s most important riches: the Royal Library and its 60,000 items. In fact, one of the first acts of Dom João VI, the Portuguese Prince Regent, in Brazil was to establish the National Library, which went on to become the eighth biggest library in the world, with more than 15 million items.

Recognised as one of the most beautiful libraries in the world by TIME, the Royal Portuguese Reading Room in Rio de Janeiro (known as Real Gabinete Português da Leitura in Portuguese) is a hidden treasure in the city centre and an absolute must-visit. The plain exterior masks the inside which is breathtakingly beautiful with its lavish decorations and historical settings. Although founded in 1837, the construction only started in 1880 by Portuguese architect Rafael da Silva. The idea of creating the library came from a group of 43 Portuguese immigrants who wanted to spread culture and literature among the Portuguese communities living in Brazil. It was built in neo-manueline style with a limestone exterior displaying statues of past Portuguese explorers – Pedro Alvares Cabral, Luis de Camoes, Infante D. Henrique, and Vasco da Gama. It has a showcase collection of books – some 350,000 volumes of both foreign and national books and continues to receive about 6,000 new titles each year from Portugal. It houses some rare editions dating back nearly 500 years

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Ingredients

For the crust

For the filling

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Whats cooking? A delicious taste of Greece

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