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Payasam

Payasam

Payasam is a South Indian creamy pudding, made with cashews and raisins.

Ingredients:
– 3/4 cup semiya or vermicelli
– 3 1/2 cups milk
– 1/8 tsp green cardamom powder
– 1 tbsp ghee
– Sugar, to taste
– Cashews
– Raisins

Cooking Instructions:
1. Heat up ghee in a pot.
2. Add cashews and fry until golden.
3. Add raisins and saute for a minute. Keep these aside for garnish.
4. Boil the milk.
5. Add the vermicelli and cook until done.
6. Add sugar. Cook for another 3 to 5 minutes.
7. Add cardamom powder.
8. Turn off when the payasam reaches a desired consistency.
9. Garnish payasam with fried nuts and raisins.
10. Serve hot or chilled as desired.

Finikia

Finikia

Finikia is a type of Greek cookies, seeped in a sugary syrup or honey.

Ingredients:
– 3 tbsp butter
– 3 tbsp superfine sugar
– Grated zest of a half of an orange
– 3 tbsp corn oil
– 1 cup all-purpose flour
– 1/2 cup semolina
– 1 tsp baking powder
– 1/4 tsp ground cinnamon
– 1/4 tsp ground cloves
– 3 tbsp orange juice
– 1/3 cup water
– 1/3 cup white sugar
– 3 tbsp honey
– 3/8 cinnamon stick
– 1 tsp lemon juice
– 4 tbsp finely chopped walnuts

Cooking Instructions:
1. Preheat oven to 175 degrees C.
2. Grease cookie sheets.
3. In a large bowl, beat together the butter, superfine sugar and orange zest.
4. Gradually mix in the oil and beat until light and fluffy.
5. Add the flour, semolina, baking powder, cinnamon and cloves into the mixture, alternately with the orange juice.
6. Knead into a firm dough.
7. Form the dough into balls or ovals.
8. Place cookies 5cm apart onto the prepared cookie sheets.
9. Bake for 25 minutes, or until golden.
10. Cool on baking sheets until room temperature.
11. To make the syrup, in a medium saucepan, combine the water, white sugar, honey, cinnamon stick and lemon juice.
12. Bring to a boil over medium heat and boil for 10 minutes.
13. Remove the cinnamon stick.
14. While the mixture is hot, dip the cookies in one at a time, making sure to cover them completely.
15. Place them on a wire rack to dry and sprinkle with walnuts.
16. Store cookies in a sealed container at room temperature.

Cod fish in olive oil

Cod fish in olive oil

Bacalhau à lagareiro, also known as Cod fish in olive oil, is a Portuguese dish made with salted cod and boiled potatoes.

Ingredients:
– 4 cod fillets
– 2 bay leaves
– 5 chives
– 1kg potatoes
– 2 bell peppers
– 2 garlic cloves
– 200ml olive oil
– 1 tsp vinegar
– Salt, to taste

Cooking Instructions:
1. Bake the potatoes with bay leaves, seasoned with salt.
2. Once the potatoes are baked, put them on a baking dish and press them slightly to open.
3. Place the cod fillets over the potatoes.
4. Cut the peppers in strips and put them around the cod.
5. Cut the garlic in thin slices and put it over the cod and potatoes.
6. Season with salt.
7. Drizzle an olive oil.
8. Bake at 220C for 30 minutes.
9. Sprinkle with vinegar before serving.

Cuban Sandwich

Cuban Sandwich

Cuban sandwich, or Sandwich Cubano, is a sandwich layered with ham, roast pork, swiss cheese, pickles and mustard. Most likely it originated in cafes catering to Cuban workers in Tampa or Key West, Florida.

Ingredients:
– 1 loaf Cuban bread
– 1/4 cup unsalted butter
– 3 tbsp yellow mustard
– 500g boiled ham, sliced
– 500g roasted pork
– 400g Swiss cheese
– 5 dill pickles

Cooking Instructions:
1. Cut the bread lengthwise.
2. Spread 2 tbsp of the melted butter on one half of the bread loaf and a thin layer of mustard on the other.
3. Place ham, pork, cheese, and pickles on the buttered half of a bread and top with the mustard-spread half.
4. Smear the remaining butter all over the sandwich.
5. Wrap the sandwich in foil
6. Heat the grill to high (280C) and close the lid, then lower the heat to medium-high (220C).
7. Flatten the sandwich by pressing down on it.
8. Place the wrapped, flattened sandwich on the grill and top with a grill press. Grill for 5 to 6 minutes per side.
9. Remove the wrapped sandwich from the grill and take off the foil.
10. Return the sandwich to the grill and grill until both pieces of bread are crispy and golden brown.
11. Cut the sandwich an angle into small triangles.
12. Place on a large platter and serve while still hot.