#1: From Navarra, Spain, Garbancita (ES) shows off with a delectable "Mermelada de Cebolla" (Onion Marmalade). According to the creator, it is amazingly easy to prepare and it is delicious served with foie. She prepared it two months ago and brought it along with the biggest foie she found, as a gift for her friends David and Cindy in Donosti. The verdict was just one word: outstanding! Head over to her blog and get the recipe now!
#2: From Italy, Pia & Co: Serenading Mamma and Limoncello. The poignant eulogy from her mother's memorial service and a very unique recipe to prepare this well loved spirit.
#3: From Stockholm, Sweden, A Cat in the Kitchen reveals a scrumptious recipe to prepare Cappuccino Ice Cream Cake:
Cappuccino Ice Cream Cake is the perfect frozen cake to have in your freezer when a friend pops by or when you need a cold delicious treat.
It’s super easy to make and you don’t even need an ice cream maker. If you’re planning a 3 course dinner this may be the perfect ending,
especially as you can prepare it long before the dinner. I’ve made this ice cream cake a few times and it’s always popular. Continue reading and get the recipe now!
#4: From Denmark, Food and Thoughts writes "Comfort Me with Cake" which includes a recipe to prepare Cream Cheese Pound Cake.
A rich, decadent cake that I'm sure would do very well with some fresh berries. But I had it with a big mug of tea while the rain pounded on my windows and I was feeling sorry for myself. It worked like that also, and very well. Yes, sometimes, things are as simple as a piece of cake.
I used Boyajian lemon oil in place of the lemon extract and you can most definitely taste it. I might even go as far to say you taste the lemon too much. I'll cut it down to about half next time.
#5: From Canada, Wasabi Cowgirl explains how to prepare Pineapple Buns (Bor Lor Bao)
Lately, I have had a mad craving for Hong Kong Pineapple Buns, aka Bor Lor Bao. Instead of heading down to Chinatown to buy some, I decided to try my hand at making this treat from scratch. Bor Lor Bao are basically sweet yeast-leavened buns with a buttery, sugary "cap." They're called "pineapple buns" because of the criss-cross pattern on top, which looks like the surface of a pineapple. Ready to cook? get the recipe now…
#6: From the U.K. and India, Lulu Loves London reveals her recipe to prepare Yellow Squash Kootu / Curry:
It's a very simple recipe but the chana daal takes a while to cook in the pressure cooker and you need a hand blender to whiz up the cooked dal. Also, the squash can end up being a bit bitter so cook well till it gets soft and a bit mushy. Read more…
#7: From Yamagata, Japan, Foodie Confidential prepares a recipe that I am sure will help many of you: Kid's Favorite Sweet Corn Soup!
It was one of those days. All my two year old wanted was chocolate milk. No rice. No dal. No vegetables. No fruit.
As a last ditch try I threw in all vegetables I had at home into one bit pot, and voila, a soup she actually liked. She had 4 helpings. Wow…so this recipe is a keeper. Almost 4 cups of chopped vegetables, all of it sauteed, some of it pureed, no artificial additives unless you wish to add soup-cubes to boost the flavour. How much healthier can it get! Get cooking…
#8: From Colombia, PandaSpace: Tales from their year in Colombia, including a visit to Salento, which is the gateway to the Valle de Cocora. Do not miss the photo galleries and the local specialty: deboned-fried fresh trout with a giant "patacon."
The ways to cook "patacones" or "tostones" vary from one Latin American country to another. Basically they are sliced-fried green plantain, or green plantain rounds fried twice (this is how we prepare them in Panama).
#9: From Uruguay: Diarios de Cocina (ES) tickles our love for South American food by sharing many scrumptious recipes, including: Dulce de Leche Soufflé, Empanadas Salteñas, and Flan.
#10: From Turkey and Panama, Coolinary Spot on "Food in Panama," and "Turkish Food: One of the World's Great Cuisines"
Have a tasty week!