As far as food tours go, I must say that one of the best I have ever taken is the Bologna food tour. As a fan of food tours, I have visited many and I was very much looking forward to this one. I had scheduled it as part of my holiday in Italy. I knew that they do some pretty amazing things with ham, cheese and vinegar in this regions but I wasn’t prepared for all the delights that I experienced. To understand why I would recommend this tour to anyone who is visiting Italy, let me take you through exactly how the food tour went.
The Parmesan cheese tour
We had a pretty good guide, Julio, for our tour. He explained to us that in most cases, the Parmesan cheese tour takes place in the morning so that visitors can see the entire process, right from when the milk is delivered. It was true; we set off at about 7.30 in the morning for a factory in Bologna. We were able to see the milk delivery. Julio explained to us that all the milk comes from the region and the cows that produce it are fed on only hay and grass from the region – no chemicals at all. That is why this particular Parmesan cheese has a “”Denomination of Protected Origin” or DOP status. We watched the cheese maker turn the milk into cheese, shape it, brand it and then set it up for curing. We had a cheese tasting right at the end and I must say that this cheese is different from any cheese that I had ever tasted before.
The Balsamic vinegar tour
The most surprising thing about this part of the food tour was that I discovered that what I knew as Balsamic vinegar is nothing like the real thing made in Bologna. It is thick, black, bittersweet and can turn everything, even sugary foods, into a complete delight. The skill of making Balsamic vinegar is passed down from generation to generation and only the makers really know what the secret ingredients are. What Julio was able to tell us is that it was discovered quite by accident when a bottle of wine was forgotten for a long time. The vinegar is made from a combination of grapes and it is aged for years; to be exact, the youngest is 7 years old and there are some that are as old as 45 years. Again, we were able to sample the vinegar at the end of the tour.
The Parma ham tour
This was to be the last stop of the tour and we were able to see why Parma ham is so special. It is made through a painstaking process of cleaning, brining and curing the ham for several weeks. We were able to see the ham makers pressing the ham gently so that all the moisture came out of it and then salting it. We also saw the dark, cold rooms where it is cured and of course we were able to taste it
Gabriele is a dedicated travel and food writer who contributes to the food blog of Emilia Delizia
Every country and culture has its own traditions about what to eat on New Year’s Day in order to bring them luck. We have gathered the top ten International food dishes that are considered both delicious and lucky!
1) Hoppin’ John. This traditional New Year’s dish of the American South consists of black eyed peas cooked with bacon and served over white rice. No self-respecting Southerner would dream of starting out the New Year without a heaping plate of this for breakfast. Just have the Beano ready . . .
2) Mango with sticky rice. In Thailand the New Year doesn’t actually begin until April, when the farmers traditionally begin flooding their rice fields to plant their first crop of the year. Mangoes ripen the same month, and there are vendors everywhere selling sliced mango with a lump of sticky rice on the side, all covered by sweet coconut syrup – the whole thing served on a fresh banana leaf. If you share the dish with your boyfriend/girlfriend it is guaranteed you’ll be married before the year is out.
3) Fried chicken feet. In southern China the New Year is feted with fireworks, rice wine, and fried chicken feet. The Chinese eat the whole foot, bone and cartilage and all, and will tell you it tastes delicious and is very good luck. Reports from foreigners who try it vary – some say it tastes like burnt toast but otherwise is harmless; others have had to go to the local ER to have their stomachs pumped due to the bone fragments. Apparently, it’s all a matter of mastication.
4) Ha’penny pudding. In Great Britain they make a sort of mincemeat pie without the crust, and hide a coin inside it. Everyone is served a portion of the pudding on New Year’s Day and whoever gets the piece with the coin will be blessed with good luck all year. In Scotland the thrifty people have replaced the coin with a small gherkin.
5) Raw calf liver with citrus chutney. Argentina is a meat-eating country, since they produce more beef and export more beef than any other country in the Western Hemisphere. So it makes sense they would celebrate New Year with plenty of good red meat. But exactly why you have to eat your liver raw is unclear – most Argentines say it is a native custom that the Spaniards kept on. The citrus chutney, made of grated lemons, oranges, grapefruit, and imported bergamot from Italy, mixed with fiery chili peppers, is said to discourage the flu bug; children are often given it as a cold medication when they come down with the sniffles.
6) Beery chicken. Take one whole chicken, drown it in a gallon of Foster’s overnight, and then stew it and serve with parsnips – that’s the way to woo Lady Luck in Australia. Australian sheep shearers, who pretty much live on a diet of mutton and Foster’s Ale all year long, have been known to go on strike if they don’t get their beery chicken on New Year’s Day.
7) Poutine. This Canadian staple is not exactly touted as a good luck charm on New Year’s Day. Instead, it is prepared for all those unfortunates who overindulged the night before and are now suffering from a hangover; it is purported to cure hangovers in a trice. Poutine is made of French fries covered with melted cheese curds and brown gravy. If you can stomach such a disgusting mess on New Year’s Day you probably deserve some good luck.
8) Palm grubs. Now this one is on shaky ground. Expats who live in Cambodia swear that the native population chop down dead palm trunks on New Year’s Day to extract the large, pasty white, beetle grubs that infest it, and eat them raw, with relish. This may be a holdover from the famine times Cambodia experienced during the 70’s and 80’s, but the Khmer natives we have spoken with disavow any such disgusting tradition. This is probably a case of expats pulling some travel writer’s leg.
9) Reindeer steak. Norwegians celebrate the New Year with a large, juicy steak provided by their northern neighbors, the Laplanders. It’s extremely expensive, and so only the well-off can afford to have it. Still, those Norwegians in humbler circumstances manage to get ahold of some ground up reindeer meat to make “kjottebolle”, or meatballs, for their New Year’s Day supper. Eaten with boiled potatoes and lingonberry relish.
10) Devil pasties. In South Africa housewives pride themselves on making the spiciest devil pasty in the neighborhood. A holdover from the days when Cornish miners worked the gold and diamond mines, the pasty is a fried pie with a filling inspired by spices brought over by Indian indentured servants during the 19th century. If it doesn’t coat your tongue with ash, goes the South African saying, you won’t be getting any good luck for the New Year.
One of the best things about spending time in a foreign country is the chance it provides to sample new flavours and to experience new foods. If you’re moving to Canada then you’ll have plenty of time to experience the meals and drinks that are popular throughout the country. Here are six favourite Canadian flavours that are loved by residents and by tourists:
Something of a Canadian staple, maple syrup can be added to sweet and savoury dishes. It’s enjoyed as an addition to mashed potato, it’s used to cover pancakes, it’s added to porridge, used as a dip for fresh fruit, drizzled over ice cream and served with sausages. It’s also used to make sweets and to flavour cakes, and can be used as a coating for popcorn or a glaze for meat or fish. 85% of the world’s maple syrup is produced in Canada.
Tim Hortons’ Hot Chocolate
Tim Hortons’ famous hot chocolate has a rich, creamy flavour and is a very satisfying drink. Tim Hortons is a Canadian fast food restaurant serving sandwiches, snacks and drinks and on the menu you’ll find varieties of hot chocolate ranging from the traditional cocoa drink to flavours including vanilla, toffee, caramel, mint and hazelnut. There are also seasonal favourites including gingerbread and the much-loved Candy Cane flavour with white hot chocolate, mint flavouring and coloured sprinkles.
Another Canadian speciality, the butter tart is a dessert tart made with butter, syrup, egg and sugar in a flaky pastry. Traditionally, raisins are added. The recipe for the butter tart varies across Canada, with many families having made their own modifications. Often, additional ingredients include nuts, coconut, currants, butterscotch, peanut butter, maple syrup and chocolate.
Authentic Canadian bacon is a lean roasted joint that has been rolled in cornmeal. It tastes fresh and is unsmoked. You might think that a joint of meat is best served as an evening meal, but many Canadians also serve Canadian bacon with pancakes and maple syrup as a breakfast dish.
As their name would suggest, Beaver Tails are flat pastry snacks in the shape of a beaver’s tail. They’re fried like a doughnut, and typically topped with butter. Then, Canadians add anything from cinnamon or chocolate to dried banana slices, pieces of fudge, nuts, fresh pieces of fruit, Nutella and, of course, maple syrup. Lemon can also be drizzled over an untopped Beaver Tail, or used as an accompanying flavouring.
Poutine is a Canadian fast food dish made of chips, gravy and cheese curds. It’s certainly not healthy, but it is surprisingly satisfying. Poutine has long been a Quebec staple, but it’s now becoming more popular across the country and has recently been added to the menu of all Canadian McDonalds restaurants.
You don’t have to be living in Canada to try these meals and drinks. Thanks to online shops and the fact that many ingredients are available elsewhere, it’s possible to try these popular flavours without ever entering Canada. Have you got a favourite Canadian dish? Do you have any to add to this list? Why not comment with your thoughts?
Susan Lewis is a cookery blogger originally from England, and now lives in Canada preparing authentic Canadian dishes for the whole family.
Nothing says great comfort food like southern dishes. These are often hearty and packed full of protein and carbohydrates that deliver an amazing flavor. There is almost always some type of chicken on the table, and biscuits are a necessity so that they can be used for dipping in gravy. The following has four fairly common, but very fun, southern dish ideas for you.
This is a classic when it comes to southern food. There are several ways to prepare fried chicken, but the easiest way is to roll it in flour and fry it in about an inch of vegetable oil. Add a little salt and pepper to the flour for seasoning. You can also get a chicken breading that gives a little more kick to the chicken. Make sure you thoroughly cook the chicken through so that there is not any blood left in the meat.
Another classic southern dish is potato salad. This can also be made in a variety of ways, but it is best if you use simple ingredients. Begin by boiling about eight large potatoes. When the potatoes have finished boiling, you can chop them into small pieces. Add one and a half cups of mayonnaise to the potatoes and one tablespoon of mustard. You can also add diced hard boiled eggs to add some richness to the flavor. Sprinkle a small amount of paprika on top of the potato salad for seasoning. Diced onions can be added to the salad for an extra kick.
Pork Belly Roast
A pork belly roast isn’t so common as the other three on this list, but it’s very southern, and very delicious if done properly. You can buy pork belly online and place it in a crock pot for a delicious roast that falls apart as soon as you remove it from the water. Only put a small amount of water in the bottom of the pot because the pork belly will create its own juices as it cooks. Cook the roast on low heat for about six hours. Remove the roast, and slice it or pull it apart to make BBQ. A smoky sauce is an excellent addition to the pork. You can also add a southern BBQ sauce that is made with vinegar for a tangy dish.
When it comes time for something sweet, pecan pie is a decadent dessert that is delicious with vanilla ice cream. Use fresh pecans for the best flavor, and if possible, make your own crust instead of getting a frozen crust. This is among the southern dessert classics you and your other diners will come to love.
Whether you are preparing a dinner for the holidays or for a Sunday lunch, southern food is something that is easy to make. Seasoning is everything when it comes to the dishes. Don’t go overboard, but make sure there is plenty of flavors that combine well, and don’t forget to use the freshest ingredients possible for the best consistency of the dish.
- Waffles. (without the chicken, PLEASE.)
- Donuts. (I’ll take a dozen – hold the saliva.)
- Cream of Wheat. (Stir in some Nutella for a taste bud orgasm!)
- Fried chicken. (as long as someone else does the frying.)
- Mashed potatoes. (the day there is enough gravy for ‘em is the day I know I’ve died and gone to heaven.)
- Green bean casserole. (the only thing canned mushroom soup is good for, outside of cleaning grout.)
- Meatball sandwich. (if it don’t drip, it’s a rip!)
- Grilled cheese sandwich. (with tomato soup, natch.)
- Matzo ball soup. (You were thinking we wouldn’t remember, maybe?)
10. Mac and Cheese. (out of a box – we ain’t on Iron Chef, baby!)
If you are tired of going to the grocery store and buying processed foods that aren’t good for you, you are not alone. Food should be nourishing, and still taste good. You will see the benefits when you put sincere effort and energy into preparing foods that are healthy for the whole family. Here we’ll discuss six ways to focus your efforts on homemade food that can actually be fun to make, not to mention the superb nutritional value found in all of of these ideas:
Raise organic, backyard chickens for fresh eggs
Chickens make wonderful, delightful and low maintenance pets once you have the right supplies. The egg is considered nature’s perfect food because it contains a completely balanced set of essential vitamins and nutrients. Serve sunny side up on a bed of arugula with onions and olive oil for a unique, healthy meal. Raising your own chickens for eggs can be fun for the whole family, and you will know that there isn’t anything added to the eggs that you don’t want to consume.
Did you know that fermented foods naturally contain probiotics and good bacteria for building your stomach and digestive health? For kimchi, a Korean staple, all you need is a large jar or food-safe bucket, a few heads of cabbage, salt, hot pepper sauce and some other ingredients if you wish. It takes a week to ferment fully. Kimchi is very healthy and easy to make.
Make your own apple sauce and cider
If you don’t grow your own apples, go apple-picking at your local orchard during late august to early fall. By going to a local orchard instead of the grocery store, you are getting fruit that is more organic and healthy. Use an apple grinder to make your own apple sauce, or make your own cider. You could also save the pulp for canning other foods.
Use a Crock pot
Cooking healthy, homemade food doesn’t mean it has to take you all day to prepare. Crock pots are a great way to mix your organic ingredients and let it do the cooking for you. Cooking meats and vegetables in a crock pot with your own sauce is a great way to pull out the flavor of any meal, with little effort on your part.
Whether you want to enjoy low-fat ice cream or a healthy yogurt, adding fruit toppings is a fun way to incorporate variety to your desserts. Make your own fruit syrup, or simply add fresh fruit to your yogurt or ice cream for a healthy alternative to chocolate or sugar.
Use Flavored Olive Oil
Using flavored olive oil is a great way to add a lot of flavor to your meals with little extra effort. On top of that, it is a healthy alternative to all the additives you will likely find in many frozen foods. You can find olive oil with a garlic or lemon base, or made with different herbs specifically designed for certain dishes.
By following these tips, you will find that it is much easier to cook healthy, homemade foods that the entire family will love.
Just when you think you’ve conquered a plate filled with scorching hot chilies, there are other dishes which stand in your way of complete food domination. Thai food in particular contains a wide range of delicacies which many are unheard of because it never leaves the country. The dishes that are presented in this article are dishes that challenge iron stomachs. Not only for their visual appearances but for taste and smell as well. If you’re looking for a Thai dish challenge, this is a great way to learn about your opponents and how to tackle them effectively!
Phad Sataw (Stir Fried Stinky Beans)
I know, the name doesn’t even sound remotely appealing. However, this one of the dishes which is delicious, according to south Thailand people (for example, my dad). Sataw, or stinky beans is an elongated, flat bean stalk with oval seeds. Take out the seeds and stir fry it into huge pan with shrimp paste, garlic, chili, fish sauce and lime; you’re all set. The stench of this dish is unbearable but nobody can discount that stinky beans are appetizing. If you have a stomach and nose of steel, go for it.
Kaeng Tai Pla (Fish Kidney Soup)
This doesn’t sound like the number one dish you’d order but not surprisingly; this dish is served very often at dinner tables. Kaeng tai pla consists mainly of fish guts, gourd, green beans, shrimp paste, turmeric and carrots. The stench is unbearable and the spicy taste shoots up your nose. It’s horrible, but in a good way. You may have to deal with the fact you’ll be eating fish guts rather than fish meat itself, by the way.
Yum Kai Mang Da (Mixed Horseshoe Crab)
I can’t even find a relevant translation for this dish just because of how fishy it is, no pun intended. This dish seems to be a dish created to give you nightmares. The dish itself, not as presentable as you’d hope, contains an overturned horseshoe crab and mixed with shredded green mango, lime and chili. The smell in this dish isn’t bad at all but if you close your eyes and pretend that the dish is something else, you may be able to stomach this prehistoric dish! Don’t expect to find this dish in every restaurant; horseshoe crabs are difficult to come by and are quite expensive. Try this dish if your wallet allows it.
Nom Wua Yang (Grilled Udders)
Out of all the dishes on this list, this is the least gross of them all. Not only that it looks utterly (yes, utterly not udderly) familiar to kor moo yang (grilled pork); the taste isn’t that bad either. What you may have to deal with is the rubbery texture of the meat. Being that the meat is from a cow’s udders, chewing it over and over may cause distaste in the long run. That’s why the meat needs to be dipped in spicy sauce, to mask the taste and texture.
Duck feet. You cannot go wrong with any sort of feathered feet in Asia. In China and Hong Kong, they eat chicken feet are a delicacy so why not duck feet? In Thailand, people also eat chicken feet as well as duck feet. It’s said that duck feet contain large quantities of collagen which is highly valued in Thailand. Though, before eating it, one has to get over the fact the dish is slimy, gooey and highly cartilaginous. Perhaps if you can swallow the sight of more than 2 pairs of feet on your dish, you’re bound to try anything at this point.
After reading this, do you now dare to try your stomach at Thailand’s unorthodox foods?
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- License: Image author owned
- License: Image author owned
- License: Image author owned
- License: Image author owned
Emily Chu is a Asian foodie at heart. From eating food side stalls to noteworthy cuisine at The Playground, she loves trying different types of Thai food when she visits the country every year. Her favorite dishes are chicken feet and duck feet.
One incontrovertible fact about the United States is this: they know how to do comfort food over there. Nostalgic dishes that remind you of good times every time you tuck into them. Even as I write this, my mouth is watering and my stomach is grumbling, and I’m planning what to eat the next time I visit the States. Some of these dishes, such as apple pie or mac and cheese, are prepared and consumed all over the country in different styles, but they’re unmistakably true to the original.
Here I have compiled short list of some of Americas greatest comfort foods and where in my opinion is the best place to sample them. I’d be interested to hear yours.
Key Lime Pie
The official pie of Florida since 2006, this dish is thought to have originated in the nineteenth century, possibly from native sponge fishermen around Key West. The basic ingredients are very simple – egg yolks, sweetened condensed milk, and the essential, Key limes, a very tangy and flavoursome fruit found throughout the Keys. It can be made with other limes of course, but then it’s not a Key lime pie is it. When ordering, combine with a martini for an even fresher taste.
Southern Fried Chicken
Scottish immigrants would deep-fry chicken joints, but it was also of course a delicacy among the African-American community, particularly taken up in the south. What distinguishes SFC is to leave the skin on and season it well, so it crisps up deliciously. Some of the best you’ll ever taste comes from roadside joints in the American south, but why not plump for Buffalo wings in New York City too? Cold beer goes great with this dish, but a standard coke is just as good.
Another southern dish, this has Creole origins, being a mix of Spanish and French cooking. Essentially it boils down to just four elements – meat, usually chicken or sausage; vegetables; rice, and stock. They can be either mixed together or cooked separately and combined at the end, but you want to see a minimum simmering time of around forty minutes for the best flavour, so expect to wait a while for the best meals. Red or white wine pairs nicely with jambalaya but make sure you get one that will compliment the spicy kick.
Macaroni and Cheese
There’s little more to this dish than a pasta bake really, but the number of ways you can vary it has ensured longevity, and it’s been a staple of American households since Thomas Jefferson introduced it to the White House at a state dinner in 1802. For that reason alone, I’d suggest trying it in Washington DC, since this is where it originated in North American culture. There are many drinks that go fantastically with mac and cheese, but some English pale ales seem to be a perfect match.
There are numerous claims to who invented this most iconic American foodstuff, and there are thousands of places you can get a good one, even some fast-food chains. The best are those which use good-quality meat, and an interesting selection of cheeses to top it. It’s generally accepted that cheeseburgers originated in California so that’s a good a place as any to eat one, and I would suggest a strawberry milkshake as the classic accompaniment.
No such vagueness with clam chowder – the only place you should eat this incredible seafood dish is in New England, where with luck the clams will be fresh off the boat. Boston has always been one of my favourite American holidays, for the simple reason that they have superb form with chowder, and I especially love eating it out of a bread bowl – when you finish off the bread at the end it tastes sublime. White wine and oyster crackers are mandatory.
Nothing says America quite like Apple Pie. It came over with the Pilgrims, and this is one dish that has become intertwined with American culture like no other. Eaten steaming hot with vanilla ice-cream, with freshly-picked apples and baked pastry, there’s no more comforting of foods. New Mexico is reputed to do it best. There are many drinks you could match it to, but personally I would prefer no other tastes to compete until I’d finished.
Rob’s greatest ambition is to sample the ultimate comfort food from every American state.
Mary Creagh MP states, “Britain is the seventh richest national in the world yet we face a growing epidemic of hidden hunger, particularly in children The reality of parents unable to feed their children whilst food goes to waste is one of the starkest examples of the squeeze on living standards faced by many British families.”
Britain’ shameful food-wasting habits have been all over the media lately thanks to Jamie Oliver’s latest series – Jamie’s Money Saving Meals. According to Jamie’s website, the average Brit “spends £1320 per year on fast food, eating 12 take-aways per month.” He also revealed “40% of food bought in Britain ends up in the bin.” But the last truth about first world eating habits, extended beyond Brits alone, shockingly he claims that the “US spends enough money on junk food each year to potentially end world hunger.” A report published by Stuttgart University also revealed that Germans throw away about 181lbs and £190 of food per person, each year.
The Guardian stated that the findings of a survey carried out by frozen food giant Birds Eye, uncovering that “vegetables topped the list of the most commonly wasted food group, followed by bread and fruit.” It also revealed that Brits don’t feel good about these figures, 40% of them feeling guilty about food wastage and wanting to do something about it.
Awareness is the first step to change, and with the help of media personalities like Jamie Oliver and government-run initiatives like Love Food, Hate Waste -together, we can all do our part to reduce food wastage. Will Thomas from Eccount Money believes “sensible food planning is an essential part of this strategy.” He also added that “food is a big part of the family budget, and now more than ever, people need to reduce their spending to help meet the rising cost of living. Minimising waste not only has larger, social impact, but it can also help you personally reduce your monthly spend.”
Understanding the labels
According to Love Food/Hate Waste, the UK wastes £12.5bn a year on food that we buy, only to throw away. They believe the biggest culprit is lack of understanding when it comes to ‘use by’ dates. The website advises consumers to understand that BEST BEFORE dates “refer to quality rather than food safety. Foods with a ‘best before’ date should be safe to eat after the ‘best before’ date, but they may no longer be at their best.” Where as USE BY dates refer to food safety, urging consumers to always follow the correct storage advice on the package to get the longest shelf life. DISPLAY UNTIL instructions are purely for retail staff, to help them arrange their products on the shelves.
TOP TIP: To extend the life of food beyond its date, freeze it before the use-by date. When defrosting however, be sure to use the food within 24 hrs of defrosting.
Portion and planning
Other than simply buying more than you need, another major reason cited for wasting food was “lack of meal planning prior to shopping… with one in three people admitting to not planning.” According to The Fabian Society, “to get people to be more thrifty with their food habits, big supermarkets need to take the lead.” While some of the big companies are actively do so, others fail to even comment on the situation.
While politicians and campaigners can take care of the bigger contributors, there are ways you can waste less at home. Everyone knows that planning meals and writing a shopping list can save you pounds every week. Most mums become a wiz at menu planning and grocery store thrift, but if you need a little help, Love Food/Hate Waste has a portion planning tool on their website to help you find out how much food you actually need to buy for your meals. They also have some quick tips for your shopping list;
- keep a pen and pad in the kitchen
- write a menu plan for the week, and only buy enough for those meals
- check the shelves at the shops for the longest used-by date on all perishable items
- check the freezer and store cupboards before you write your list so you don’t buy things you already have
TOP TIP: make one meal per week using only ingredients you already have in the cupboard, fridge and freezer. This will reduce the cost of your weekly shop by one meal, and ensure that you’re using up existing ingredients.
Knowledge is Power
The adage “knowledge is power” is never truer than for the issue of food wastage. So often food will go to waste because consumers simply don’t know what to do or how to use up the food that’s left. The best way to empower yourself to make change is to find recipes and start cooking. Becoming confident in the kitchen is the only way you can minimise food wastage and the best way to gain confidence is to practise. Watching shows like Jamie Oliver’s Money Saving Meals and buying cooking books like Fiona Beckett’s The Frugal Cook that not only show you how to cook but inspire you to try new things are all ways that you can help yourself become a better cook and learn how to eat to minimise waste. Websites like The Kitchen Revolution and LoveFoodHateWaste are a great place to start your online research and don’t forget the endless inspiration and resources available on food blogs and online publications.
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- License: Royalty Free or iStock source: http://photodune.net
Based in Chester, Jessica Bourne is lifestyle writer with a focus on how to live well on less. With years of experience under her belt, Jessica can share tips with her readers about how they can eat, look and feel better on a budget that grows ever tighter. Jessica’s money-saving articles can be found on the eccount money blog.
Delicious recipes during the holiday season make your mouth water just thinking about them. No matter how many times you taste this recipe you will not be able to get enough. There are so many occasions to use this recipe, but holidays are extra fun. Families around the world have served delicious plum pudding, and you have all the ingredients right here in this recipe, so your can make it anytime. Wow your friends with this scrumptious dish. However, keep their fingers out of the dish; they really need to wait until you finish, no kitchen samplers. I promise you, this dish will have your whole house as if it tastes delicious.
Food is a universal thing. It is fun, it starts conversations, and plum pudding tops the list of great conversation starters. This dish is easy; the ingredients do all the works. If you are not a great cook, this recipe will give you the reputation as a great one. If you like, take a tiny bit of the recipe, and let those sitting around drooling have a taste test, this will make the process fun. However, keep away from the cognac; it is off limits, recipe only. Your kitchen will be the stopping place for delicious food when you prepare recipes like plum pudding. Is plum pudding for real? You bet.
¼ Teaspoon of nutmeg
1 Cup of flour
½ Pound of dried raisins, cut finely
½ Pound of ground suet
3 Beaten eggs
¼ Pound of finely diced glazed orange peel
1 Teaspoon of salt
Soak three slices of bread in 1/2 cup of apple juice
1 Teaspoon of sugar
Hard sauce (Only if you like)
½ Cup of brandy and cognac
½ lb of dried currants, soaked with two tablespoons of cognac and covered with hot water
¼ lb of delicious flavored kumquats, diced
Now throw ¼ lb glazed lemon peelings, nicely diced
1 Teaspoon of cinnamon
1 Teaspoon of baking soda
½ lb of citron, finely diced
¾ Teaspoon of mace
½ lb of walnuts, chopped finely
1 Cup of dark brown sugar
1/3 Cup of black currant jam or if you like, preserves
With this recipe, brandy is poured over the dish. This recipe is cooked like a cobbler so have no fear in preparation, once cooked place in fridge to cool.
With this recipe, days of family sitting unable to wait until you finish cooking will return. The aroma of this recipe is tantalizing. In this day and age when almost everything comes out of a package or a jar, homemade plum pudding is a real delight. Finding the time to cook is difficult for some, but when you make a homemade recipe it, makes up for all the time you could not stop to cook.
This delicious mixture of eggs, fruit and flavoring has delighted families for centuries. The recipe has traveled throughout Europe and crossed generations. It is delicious and now available at your table by way of this easy to prepare recipe. Anyone can prepare this wonderfully easy at home dish.
+Paul Reichman is the founder of BedBathStore. Using decades of experience in home fashion, Paul offers quality bed, bath and home furnishings at affordable prices through www.bedbathstore.com.