foodblog

25. Bosnia and Herzegovina: Cevapi with Ajvar (Roasted Red Pepper Sauce)

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Bosnia Herzegovina a country plagued by so many wars, but still going strong. I remember when I was really small, seeing the horrifying images on television. I think it’s one of the first big new events that I remember.  It all seemed so far away back then, but now I realize it wasn’t that far at all. Only a 3 hour flight away! Bosnia & Herzegovina are to parts, the Bosnian region is mostly covered by thick dark forests and the Herzegovina part is flat farmland.

bosnia

So here we go fun stuff about Bosnia

  • It has the last remaining jungle in Europe at Perućica: It may not be huge being some 6 kilometres long and 1–3 kilometres wide, but with an area of 1,400 hectares, the Perućica forest has many trees that are 300 years old, and the forest’s vintage is stated to be 20,000 years. You don’t need to go to some far away exotic destination to have your own jungle expedition!
  • People drink hard liquor to start the day: brandy to be specific (well that’s what I call a breakfast of champions)
  • Bribing cops is the rule not the exeception
  • Births and Weddings are still celebrated with “celebratory gunfire”.
  • The Eurovision Songcontest is really big in Eastern Europe, also in Bosnia.

Here is the recipe for this week, it was a really really good one! Quick, easy and tasty!

cevapi

Cevapi

Ingredients Roasted Red Pepper Sauce:  1 jar roasted red bell peppers,  1 medium eggplant, 5 teaspoons freshly minced garlic (about 5 medium cloves), 1/4 cup sunflower or olive oil, 1 tablespoon white vinegar, 1 teaspoon Kosher salt, plus more to taste, Freshly ground black pepper to taste and a teaspoon of sugar.

Ingredients Cevapi: 350 gr ground beef, 350 gr ground lamb, 1 finely minced shallot, 3 cloves of garlic finely minced, 1 1/2 teaspoons paprika, 3/4 teaspoon baking soda, salt to taste, pepper to taste

Several toppings I used garlic sauce, cucumber and cilantro

CEVAPI RECIPE

In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined. Form meat mixture into finger-length sausages 3/4-inch in diameter. Bake the sausages on the BBQ or in a griddle pan.

AVJAR RECIPE

Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin, Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.

16. Bangladesh: Chicken Korma

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Bangladesh a country where the difference between rich and poor is incredibly large. Apart from that Bangladesh also has a lot of positive things.

Here are some things you didn’t know about Bangladesh:

  • The worlds largest beach is located in Bangladesh
  • It is immature to smile a lot. Hence the Bangladeshis tend not to smile much. (This would not be a country for me)
  • Women love to be as colorful and shiny as possible! It is their everyday life to wear colorful saree or saluar khamiz with matching shining earrings, necklaces, bracelets, make up and shoes. Yes, everyday! Whenever you step out your home, you need to look as good as possible, because others are looking at you, you know?
  • There are two typical questions that people ask each other every day:  “What did you eat? Did you take a shower?” Here everything is about eating! (I can relate to this, the first question my little brother used to ask in the morning was: Mom what’s for dinner tonight?) They eat a lot and in every meal there are lots of items on a table. And because it’s hot here, people sweat, so personal hygiene is very important.

I already love curry but this was extreme!

Schermafbeelding 2014-07-30 om 10.36.57

Ingredients: 1 kg chicken pieces, washed, 2 large onions, finely chopped, 1 1/2 tbsps ginger garlic paste, 1 large tomato, chopped, 1 tsp red chilli pwd, 1/4 tsp turmeric pwd1 1/2 tbsp lemon juice, salt to taste, 2-3 tbsps oil, chopped coriander leaves for garnish 

Dry roast: 1 tsp cumin seeds, 1″ cinnamon, 2 cardamoms, 5 tbsp grated fresh coconut, 8 cashew nuts, 1 tbsp roasted chickpeas

Roast: (in 2 tsps oil for 5 mts) 6-8 curry leaves, 8-10 shallots/sambar onions, 4 green chills, 3 tbsps chopped coriander leaves, 15 mint leaves

Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside. Heat oil in a heavy bottomed vessel, add curry leaves and saute for few moments. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts. Add the ground paste and cook over medium heat for 7-8 mts. Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat. Serve with rice

 

11. Australia: Shrimps on the BBQ and Chocolate Banana on the BBQ

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Aaaah Wednesday my favorite day of the week! Love waking up with the thought in my head that I can publish another recipe! “Put another shrimp on the barbie!” I think this is the best known quote non-australian know. That why I of course made shrimps on the BBQ also because the weather is so beautiful that it would be a shame not to eat BBQ. S0 Australia,… The first thing that comes to mind when I look at the map of Australia,is that al the big cities are centered around the coast. This is because the interior of the continent is mostly hot desert. What else’s comes to mind when I think about Australia: Surfing, field hockey, AFL, cricket, crocodile dundee, kangaroos, koala’s, Steve Irwin. And the Aborignals with their amazing art But what about the stuff you don’t know about Australia.

  • Australia has the world’s largest cattle station (ranch). At 30,028 km2 it is almost the same size as Belgium. (For me this is kind of a shocker since I was born and raised in Belgium)
  • Melbourne has the second largest Greek population in the world, after Athens. (wait WHAT how the hell did they end up there?! I tried to find out why they went to Australia but here doesn’t seem to be a specific reason)
  • Apparently the first European settlers in Australia drank more alcohol per person than any other community in the history of mankind.
  • The native people of Australia are called Aboriginals and their art is world famous!
    Shrimps

 Ingredients: 1 kg tiger prawns,shelled and tails left intact, 4 cloves garlic finely grated, 1 tbsp chilli flakes, 1½ tsp ground pepper berries, sea salt, 1½ tbsp macadamia oil, juice of ½ a lemon, 1½ tbsp coriander leaves, chopped, thumb sized piece of ginger grated. 

Place the prawns, garlic, chilli, pepper berries, ginger and a good pinch of sea salt into a bowl, Mix well and refrigerate until needed. Heat a barbecue grill or griddle pan over high heat. Cook the prawns a couple of minutes on either side and arrange on a serving platter. Drizzle the lemon juice  over the prawns then sprinkle with the coriander leaves. Sprinkle a little more chilli flakes over, if you wish. Eat immediately.

I did a second recipe this week I am not 100% sure that it’s australian but it might as well could be. And honestly you can hardly call it a recipe! It’s an epic way to use up leftover ripe banana’s!

chocolate BBQ banana

Ingredients: chocolate chips (as much as you’d like!), a ripe banana

after BBQ cut the bananas as you can see on the picture, add chocolate chips. Put on the BBQ and wait until the banana starts to brown and the chocolate has melted and is nice and gooey!

Here is a playlist with epic music to enjoy while eating or cooking! http://8tracks.com/doe-like-eyes/aussie-aussie-aussie
O
h yes I almost forgot to mention that this week Australia won the Fieldhockey Worldcup! Congrats Australians! Well played! It was painful to watch how my country (The Netherlands) lost!

9. Argentina: Empanadas

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Argentina, the country of Maradona, Che Guevara, Evita, cowboys (gauchos) and tango.  Argentina is one of the reasons I learned spanish, I’ve been dreaming to go there ever since I was about 15 years old and saw the movie Motorcycle Diaries. A really good movie about the young years of Che Guevara, still one of my favorite movies ever with the incredibly talented Gael Garcia Bernal (yes I know he is Mexican and not Argentinian, but still he is unbelievably hot)! Another famous Argentinian and probably one of the most well known soccer players ever Maradona, he is a really funny guy. During the soccer World Cup in South Africa in 2010 he was Argentina’s coach and instead of just yelling at the soccer players he used his entire body to make clarify what he ment. I love these kind of people who get so enthusiastic,  passionate and emotional about what they are doing. It put a smile on my face every time I saw Argentina play!  But these are all things you probably know about Argentina, let’s skip to the things you don’t know about Argentina.

  • in Argentina beauty is really important 1 in 30 Argentinians  undergoes plastic surgery.
  • On the 15th of May Argentinians celebrate Friend’s Day, a day entirely dedicated to the celebration of friendship. It’s not an official holiday, but making reservations for restaurants of even a pub is advised.
  • Argentina is considered one of largest and best quality producers of wine.
  • I always wondered what the sun was doing on the Argentinian flag but apparently it’s the Sun of May (Sol de Mayo) it’s an old Inca symbol which refers to the month May. Now it’s the symbol for independency struggle during the revolution 18th – 25th May 1810.
Argentinian Empanadas
Argentinian Empanadas

Now let’s start this recipe! This week I made empanadas, and hell yeah they were delicious! And really not that difficult the hardest thing was folding the meat mixture in the dough but I had a little help with that because apparently my mom has a empanada maker which forms the dough into perfect little empanadas! very very very convenient if your as clumsy as I am! So let’s get started! Here’s what you need to make this recipe.

Ingredients: 2 tablespoons of coconut oil, 2 white onions chopped, 500 gr of lean ground beef,  2 tablespoons of sweet paprika, 3/4 teaspoon of hot paprika, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon of ground cumin, 1 table spoon of white wine vinegar, 1/2 cup of raisins, 1/2 cup of green olives chopped, 2 hardboiled eggs chopped, salt to taste, puff pastry 2 big round sheets.

Fry off the onion with the coconut oil in a pan. Remove from the heat and and the sweet paprika, hot paprika, crushed red pepper flakes and salt.  Spread the meat on a sieve and pour boiling water over it for partial cooking. (I know this sounds strange, but it really works)! Place the meat in a dish and add salt, cumin, vinegar and the onion mixture.  Add the olives raisins, and eggs ,mix well and place on a flat dish to cool. Cut puff pastry into nice round shells. and place a spoon of the meat mixture in the middle of each round. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon.  Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. (If you have an empanada maker , just put in the dough close is gently and carefully open is and your empanada will be perfect)

I found this really funny video about Argentina: 

Next up is Armenia!