Dear Turquoise Lovers,
November's seasonal food is awash with veg that love a nip of frost, while rich game meats complement hearty root vegetables.
With winter just around the corner, it's the perfect time to warm up with comfort food classics made with November's seasonal ingredients! How about pot roast chicken served with creamed vegetables? Although the fruits of summer are long gone, November's offerings of quince, pomegranate, and apple work in both sweet and savoury dishes from slow cooked lamb and pomegranate to apple pear and quince tarte tatin.
I will just prefer suggesting you some vegetable dishes based on the italian fagiolini ( haricots verts in french) and a comfort tart inspired on the YouTube Cheesecake Soufflé that is now ravaging the Web!
But this tart of mine...well... is an Italian recipe! :)
Enjoy the reading and always waiting for your recipes pics!
With sunny Turquoise feelings,
MY COOKING CLASSES IN NOVEMBER 2015
A fast menu to impress! 3rd round!
Rue des Tongres , Etterbeek
Another session of easy tasty original and speedy dishes that you can cook for your guests or yourself when you are back from office! We will travel from South to North...I cannot wait to prepare it!
Pasta cacio e pepe alla Romana ( one of the most wonderful and easy recipes of pata, where the dosis of the ingredients make it all!)
Pomodori gratinati alla Pugliese (the famous Tomatoes ARRAGANATI!)
Pere alla Piemontese con salsa caramellata al vino rosso e cioccolato fondente ( Piedmont pears with red wine caramelized sauce and chocolat fondant)
A fast menu to impress! 4th round!
FRANCE - PARIS
At the end of October, chocolate lovers should head to Salon du Chocolat in Paris, a worldwide event that hosts more than 550 international participants and attracts thousands of visitors who, together, celebrate the magic of chocolate. Chocolate and pastry show demonstrations, conferences, courses and a Chocolate Fashion Show are just some of the activities that visitors can enjoy at this five day long chocolate experience!
SHOW DATES AND OPENING HOURSFrom Wednesday 28th October to Sunday 1st November, 2015
Open from 10am to 7pm every day
VENUEViparis - Porte de Versailles
1 place de la Porte de Versailles
ENTRANCE FEESFull price: € 14.00
Children from 3 to 12 years old: € 6.50
Free for children under 3
ITALY -ALBA WHITE TRUFFLE FESTIVAL
The White Truffle Festival in Alba is one of the largest truffle festivals in Italy. From the 10th of October until the 15th of November, treasure hunters search underground for white truffles. The festival will offer many homemade and traditional dishes at the gastronomic stands, as well as a wide variety of entertainment such as concerts, auctions, guided walks and donkey races. Go and have a taste of this delicacy!
Piazza Medford 2 - Alba (CN)
tel. +39 0173 361051 - email@example.com
ITALY - CREMONA FESTA DEL TORRONE
The Festival of Torrone in Cremona,the sweetest event of the year, returns to the Lombard city for nine days of shows, cooking demonstrations, children's workshops, tastings, live music, historical parades and meetings where the focus will be on more than 150 manufacturers of nougat from Italy and the world. The festival, sponsored also by Expo Milano 2015 and the Region of Lombardy, has been promoted by the Province, the City and the Chamber of Commerce of Cremona. The gluttonous event will also feature Foody , the mascot of Expo Milano 2015.The city of Cremona will be alive for the first time with a double calendar of events embracing food, musicand obviously the usual shows!
UK - LONDON
Taste of London returns to East London’s Tobacco Dock from 19th – 22nd November 2015.A venue packed with character, Tobacco Dock’s Victorian architecture and modern fittings are the perfect setting for the festive instalment of the world’s greatest restaurant festival.
Sample incredible signature dishes from London’s hottest restaurants, see top chefs put their individual twists on winter classics in live demonstrations, get hands on with interactive masterclasses, indulge in cheese, wine and chocolate tastings and browse the markets for unique festive foodie gifts.
BBC GOOD FOOD SHOW LONDON
If you appreciate fine cuisine and love dining out, you will be in your element at the Pop-Up Restaurant & Street Food Experience. The Pop-Up Restaurant & Street Food Experience is located downstairs at London’s Olympia, and will open at 11am each day. The ultimate celebration of gourmet food, the Pop-Up Restaurant & Street Food Experience brings together a selection of restaurants, giving you the opportunity to sample their signature dishes. With such an array of tantalising menus from an assortment of exciting culinary traditions, you will be spoilt for choice.
15 Nov 2013 to 17 Nov 2013
15 Nov 2013 to 17 Nov 2013
Opening Times: Fri: 9:30am-6pm
River Street Events
- See more at: http://olympia.london/whatson/bbc-good-food-show-london-2013#sthash.XNq4qNOb.dpuf
Side dishes from Sicily
INSALATA DI PATATE POMODORI E FAGIOLINI ALLA SICILIANA
Serves 4 people
time: 30 min
Ingredients for 4 people:
2 large potatoes
200 grams of green beans
3 salad tomatoes
1 large onion
Cut the potatoes into chunks and place in a saucepan with the onion, cut into large pieces. Cover with water and bring to a boil; as soon as the water boils, add the green beans and cook for about twenty minutes.
Drain the vegetables and place in a salad bowl; let them cool, then add the tomatoes, washed and cut into wedges. Season to taste with chopped basil leaves, olive oil, vinegar, salt and pepper.
.GREEN BEANS WITH GARLIC AND BREAD CRUMBS
Green beans with garlic and bread crumbs are crisp an ideal side dish to accompany seconds rustic dishes or grilled as meatballs, sausages, meat or grilled fish and all cooked on the barbecue.
The bread crumbs browned in oil with the garlic give to this vegetable a pleasantly mild flavor, which in this recipe is enhanced and enriched by the other ingredients.
Fagiolini 600 gr
Panemollica rafferma 60 gr
Oliodi 5 tablespoons olive oil
Check and wash the green beans, possibly remove the strands and let them boil in salted water; drain them when they are still crunchy. Put in a pan two tablespoons of olive oil, a clove of garlic, peeled and cut in slices ( that you will lightly brown; add the beans well drained, salt and cook in the pan for a few minutes until they dry their water.
Meanwhile, take the bread crumbs and reduce it to crumbs, maybe helping with the blades of a robot. In another pan, put 3 tablespoons of olive oil and a clove of garlic cut in slices; when the oil is hot add the bread crumbs and fry everything until it becomes golden brown and crispy. At this point add all the ingredients in one pan , cook a few seconds to mix them, sprinkle with chopped parsley, salt and turn off the heat. Serve with garlic green beans and crispy crumb still hot.
TORTA AL FORMAGGIO CON CIOCCOLATO BIANCO E SALSA ALL ‘ARANCIA
On the wave of the now super famous cake with just 3 ingredients on the web, the Cheesecake Soufflé of the japanese Ochiron on YoutTube, her for you a classy recipe perhaps just a few minutes longer, the cheesecake with white chocolate and orange, but the result is really priceless!
400 g of white chocolate
500 g of natural yoghurt
240 g of butter
600 g of dry biscuits
400 g of cream cheese
6 tablespoons orange marmalade
16 g gelatin sheets
Crush the biscuits, melt the butter without letting it fry and add it to the crumbs. Mix and divide it in a springform pan of 26 cm pressing it well . Let it rest in the fridge for about half an hour. Meanwhile in a small bowl dissolve the cheese and yogurt, add the chopped white chocolate in a mixer, and 3 tablespoons of orange marmalade. Prepare the jelly according to the instructions and incorporate into the mixture. Stir well and transfer this cream over the biscuit base. Place the cake in the fridge for at least a couple of hours. Before serving cheesecake with white chocolate and orange, garnish with some spoonful of jam.
Dear friends and Turquoise lovers,
I'm going to be real honest and say that, after a harsh month of September for me, having lost my dear Mum at the beginning of this Fall, with the temperatures slowly declining, and humidity taking it all, in Brussels, the kitchen activity has thankfully picked me back again and is slowly lifting me up.
I recall the days spent to prepare exotic food for her in the kitchen and I am convinced that all the love we shared will remain around us and the food she did love to eat and not to cook (was my father the real good one!) will bring joy to many of you through my sharing.
She was intrigued by all the beautiful things and exoticism was fascinating her, from the beautiful Caribbean seas and Hawaii Islands to the wonderful colored parrots and toucans..
This simple salad from the 80s was something that she asked me to prepare many times, after me letting her discover it. Is a fresh dip into a world of Summer, that can let us forget about our Fall realities and future hard days of Winter...
I remember at that time I was using canned pineapple, not very easy to find a fresh one every day, so now we have these beautiful naturally sweet pineapples , and they will make the salad much much better!
I will be more than happy to see your pics preparing and tasting it in the future, this will bring me back in time and love.
With Love, Gaia
Ingredients, serving 4
1 crisp Romaine Lettuce
3 stalks of celery, chopped
200 gr. of crab meat
450 gr. shrimps
3/4 tablespoon of Cocktail sauce
1 fresh pineapple
salt and pepper
Wash and chop finely the Romaine lettuce as well as the celery. Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.Cut up 1 cup pineapple small chunks
In a large bowl, toss together the lettuce, pineapple, shrimps, celery, crab meat, salt and pepper. Pour the dressing over salad and toss to coat.
Mound in pineapple shells.
Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafood The sauce, and the dish for which it is named, were invented by British cook Fanny Cradock.
Measure all ingredients into a mixing bowl and mix with a fork or wire whisk until smooth and creamy. If you like a sauce with more bite, add more Tabasco sauce.
EVENTS IN BRUSSELS
Brussels foodies will be spoilt for choices October with two nice food related events:
With a tasting glass in the hand, you’ll walk through the corridors of the biggest wine fair in the Benelux, where you get the chance to explore 412 exhibitors and to taste a thousand wines coming from more than 35 different countries.
Yet the personal aspect doesn’t get lost: direct contact with the wine producer allows you to get acquainted with his passions and stories.
Wine contests, workshops, wine accessories and supplies, master classes, conferences and show cookings with food pairings made Megavino into this unique wine event that you don’t want to miss.
SALON DE L'ALIMENTATION
From Saturday 10 till Sunday 25 October 2015, from 10 am to 6 pm, at Brussels Expo.
150.000 visitors are expected in this fair centred on gastronomy, comfort and well-being.
Du samedi 10 et jusqu’au dimanche 25 octobre, le Salon de l’Alimentation prend ses quartiers à Brussels Expo.
Découvrez-y les nouvelles tendances culinaires et les futures stars de la gastronomie belge !
Voir, entendre, sentir, goûter… Durant 2 semaines, vos sens seront stimulés par des dégustations, des démonstrations et des concours. Mais le Salon de l’Alimentation, c’est aussi un focus sur la mode, le bien-être et l’aménagement d’intérieur.
En famille ou entre amis, rendez-vous sur 'le plus grand marché belge' !
SIMPLE RECIPE OF THE MONTH
Simple is usually the most sustainable solution and Simple allow us to love the time we spend in the kitchen after a hard day of work!
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients (for 3 people):
250 g fresh ricotta
4/5 punches breadcrumbs
extra virgin olive oil
Slice the onion very thin and put it to brown in a pan with oil: when caramelized, add
about 300 ml of tomato sauce and 200 water and cook over high heat until it is tight. Add some oregano to taste.
Meanwhile, prepare the mixture by mixing the ricotta with the breadcrumbs: you'll have to make a soft but consistent (very dependent on the consistency of the ricotta). I've used homemade breadcrumbs using organic brown bread with seeds.
Form the balls rolling them in between your hand's palms and lately roll them in the flour. Gently deposit them in the sauce so that they are well-covered, and simmer for another 4-5 minutes.
Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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