tag:blogger.com,1999:blog-18629583164898979822024-03-05T11:49:05.370+00:00Food LoristsLove food, Love cooking, Love to know what going on, 'd love to teach it...Unknownnoreply@blogger.comBlogger231125tag:blogger.com,1999:blog-1862958316489897982.post-12035324404737503532010-06-29T10:53:00.005+00:002010-06-29T11:16:15.016+00:00L'apperot a la francaise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcZxFq0i0DpcOaWzJoSx_TW6ww9OZ5bv-dVO0NSfUzKemQZZRLbkxiv53D4FTSYnFYa7xe9UWTwb92ERWMeOotffI8tHmuYL7wS2SeNmVI4j8u_RxtPowNS1dULCEOtuhrG14fmCV1tM/s1600/French+and+Irish+flags.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcZxFq0i0DpcOaWzJoSx_TW6ww9OZ5bv-dVO0NSfUzKemQZZRLbkxiv53D4FTSYnFYa7xe9UWTwb92ERWMeOotffI8tHmuYL7wS2SeNmVI4j8u_RxtPowNS1dULCEOtuhrG14fmCV1tM/s320/French+and+Irish+flags.jpg" alt="" id="BLOGGER_PHOTO_ID_5488148292594216578" border="0" /></a><div style="text-align: justify;"><br />Despite our football history, greatfood.ie and sopexa are celebrating the French apperitif way of life.<br /><br />Visit the L'Aperitif section on www.Greatfood.ie or on Facebook (www.facebook.com/aperitifalafrancaise) to get some superb, yet simple, French recipes. If you live near an outlet of Donnybrook Fair, pop in during July to pick up any of the French ingredients required for the recipes, check out their price offers, enjoy the free samples and enter their great competitions. Or why not sign up to one of their special L'Aperitif events taking place in The Cookery School (learn how to make French cocktails and canapes) and The Restaurant at Donnybrook Fair, Morehampton Road (special 4-course French food and wine dinner) on 21st and 27th July respectively.<br /><br />There's a vast array of French food and drink products involved in this year's L'Aperitif a la francaise celebrations ranging from plums, melons, tomatoes, cheeses, ham, chocolates and jams to wines, lemonade and mineral water. Sponsors include Barton & Guestier, Febvre Wines, Horgan's Delicatessen Supplies, Richmond Marketing and Sheridan's Cheesemongers, as well as newcomers, Donnelly Fruit & Veg and Comptoir du Cacao chocolates.<br /><br />Here are a few simple sweet and savoury L'Aperitif recipes :<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5IGNuNs6zfrMo5z7Ps-5ysEAF2t8kxFXSrzUUYBfaG6gFISgQr_K6a55RFx0hmgi0SE9I3Auxcpo5x0C_sx_8Kdt_wo2QgGM-2pZZW4Z9cQFQiHeb3lvxvG6l0kzrWNJxIZIunCfgqs/s1600/comte+and+boursin+savoury+muffins-lo.jpg"><img style="cursor: pointer; width: 100px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5IGNuNs6zfrMo5z7Ps-5ysEAF2t8kxFXSrzUUYBfaG6gFISgQr_K6a55RFx0hmgi0SE9I3Auxcpo5x0C_sx_8Kdt_wo2QgGM-2pZZW4Z9cQFQiHeb3lvxvG6l0kzrWNJxIZIunCfgqs/s320/comte+and+boursin+savoury+muffins-lo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488150083125093506" border="0" /></a> Comte, Boursin & Le Foue Savoury Mini-Muffins<br />Makes 24 mini-muffins or 12 large ones<br /><br />310g plain flour<br />4 level teaspoons baking powder<br />A good pinch of salt<br />55g Comte, grated<br />1 slice Le Foue Ham, diced<br />2 eggs<br />375ml milk (full fat)<br />160g melted butter<br />75g Boursin Ail & Fines Herbes, crumbled<br />12 chives, chopped finely<br /><br />Directions<br />1. Preheat the oven to 210ºC (415ºF/Gas Mark 6).<br />2. Put paper cups into a muffin tray or if you are not using them, oil the muffin holes well (use a non-stick pan).<br />3. Get two bowls ready, one large, one medium. Sift the flour, baking powder and salt into a large bowl. Add the grated Comte and the diced Le Foue ham and stir. In another bowl, lightly whisk the eggs, milk, melted butter and the Boursin together. Add the chives and a good pinch of salt.<br />4. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix with a wooden spoon to gather everything together (you may not need all the milk). The mixture should be lumpy, don't be tempted to over-mix it. It's meant to be that way.<br />5. Spoon the mixture into paper cups in the muffin tray or straight into oiled muffin holes. Bake for 20-25 minutes or until a skewer comes out clean (ovens vary so keep an eye on it near the end). They should have risen beautifully and be golden. Leave to cool in the tin for a few minutes, then lift out and place on a rack to cool.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">~~~~~~~~~~~~</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0l6dA90Lmjk-4rAQQjNchyQS8V-_sLU5-PGsDo5Fhit1zBYVPxIAq-V4F-S_9leS7B_Jp6IHkE7NfpzvUcpC-_-Y4fZ-agzCu25ycaDG6U1h17_609IUUGHVRx8C0TdWVv1OwBWI1Kjw/s1600/tomato+tart+with+comte+-lo.jpg"><img style="cursor: pointer; width: 100px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0l6dA90Lmjk-4rAQQjNchyQS8V-_sLU5-PGsDo5Fhit1zBYVPxIAq-V4F-S_9leS7B_Jp6IHkE7NfpzvUcpC-_-Y4fZ-agzCu25ycaDG6U1h17_609IUUGHVRx8C0TdWVv1OwBWI1Kjw/s320/tomato+tart+with+comte+-lo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488150088659790290" border="0" /></a> Tomato Tart with Comte and Selles-sur-Cher<br />Makes about 8 mini-slices of tart<br /><br />200g puff pastry<br />50g Comte cheese<br />50g Selles-sur-Cher cheese<br />2 exotic tomatoes<br />Pinch of salt<br />Black pepper<br />5 pitted black olives, halved<br />1 tablespoon extra virgin olive oil<br />5 fresh basil leaves<br /><br />Directions<br />1. Oil a baking tray with a little of the olive oil and preheat the oven to 180ºC/360º/Gas Mark 5.<br />2. Roll out the puff pastry to a rough circle (about 5mm thick) and place on the baking tray. Cut the Comte into thin slices. Cut the Selles-sur-Cher cheese into small pieces. Lay the cheese over the pastry sheet leaving an inch all round free. Slice the tomatoes and place on top of the cheese. Sprinkle on a little salt and a few grindings of black pepper. Spread the olives evenly.<br />3. Drizzle olive oil over the pastry and bake for 20-30 minutes or until the cheese is melting and the pastry is golden. Dress with fresh basil leaves and cut into mini-slices.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">~~~~~~~~~~~~</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-Fo7p0bG6VVqTecp-d5sqm1aDeS4Pqg21TxPvTANcT6r-KE0sC1a-hW8ftXRXW3S3_jqWNswZG9p05iRqSBbVkOqCU552evn0N7MYZlcQbckZC9u2-6tWUrQCTKs0G-JWZ5QT7uvKaE/s1600/bleu+d%27auvergne+dauphinois-lo.jpg"><img style="cursor: pointer; width: 100px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-Fo7p0bG6VVqTecp-d5sqm1aDeS4Pqg21TxPvTANcT6r-KE0sC1a-hW8ftXRXW3S3_jqWNswZG9p05iRqSBbVkOqCU552evn0N7MYZlcQbckZC9u2-6tWUrQCTKs0G-JWZ5QT7uvKaE/s320/bleu+d%27auvergne+dauphinois-lo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488150073414852498" border="0" /></a> Bleu d'Auvergne Dauphinoise Squares<br />Serves 6 as an aperitif (recipe doubles easily)<br /><br />Knob of butter<br />5 medium potatoes, peeled<br />300ml single cream<br />A pinch of salt<br />Black pepper<br />Pinch of nutmeg<br />50g Bleu d'Auvergne cheese<br /><br />Directions<br />1. Pre-heat the oven to 190ºC/375º/Gas Mark 5.<br />2. Butter a small baking dish.<br />3. Thinly slice the potatoes and line the baking dish with the slices in a circular fashion until you have created 5-6 layers.<br />4. Mix the cream, a pinch of salt, a few grindings of black pepper and a few gratings of nutmeg together and pour over the potatoes.<br />5. Sprinkle the Bleu d'Auvergne cheese on the top layer.<br />6. Bake for about 40 minutes (covering the dish with tin foil if the cheese is getting too brown) or until the potato is cooked (you can check this by piercing it with a knife). Leave to rest covered loosely in tinfoil so the dauphinoise can solidify, then cut into small bite size squares and serve.<br />Note: This dish may also be served hot direct from the oven as part of a main meal, e.g. with roast lamb.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">~~~~~~~~~~~~</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnBFCJokPiiQKuuRC_RbmC7XePjyRdYe3e5uVBveTHICItdFNxNR0FlHajWvFl8IkQtT45tyvi46WXyTSP8QLioPQzZr6TQlrBJsyKrxNievGyKXLAK6OlwLp5GU7gofaROkRJfKzOSE/s1600/plums+with+cinnamon+syrup%2B+choc-lo.jpg"><img style="cursor: pointer; width: 100px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnBFCJokPiiQKuuRC_RbmC7XePjyRdYe3e5uVBveTHICItdFNxNR0FlHajWvFl8IkQtT45tyvi46WXyTSP8QLioPQzZr6TQlrBJsyKrxNievGyKXLAK6OlwLp5GU7gofaROkRJfKzOSE/s320/plums+with+cinnamon+syrup%2B+choc-lo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488150091961072530" border="0" /></a> Plums with Cinnamon Syrup served with Comptoir du Cacao Chocolate<br />Serves 6<br /><br />6 Philibon plums<br />100g caster sugar<br />450 ml cold water<br />2 sticks of cinnamon<br />1/2 teaspoon of orange zest<br />1 teaspoon of vanilla extract<br />100ml red wine<br />6 Comptoir du Cacao Chocolate Croquants<br /><br />Directions<br />1. Halve the plums and remove the stone. Put the caster sugar and cold water in a saucepan and bring to the boil. Turn the heat down to medium and add the plums, cinnamon, orange zest and vanilla extract. Add the red wine and simmer for 20 minutes or until the plums become soft, turning them once.<br />2. Remove the plums to a serving dish and turn the heat up under the saucepan. Cook the liquid until it reduces to a loose but sticky syrup. Pour over the plums. Serve one plum per person in individual little dishes with a Comptoir du Cacao Chocolate Croquant on the side<br /><br />Philibon Plums come in a range of colours: yellow, red, purple, and have a smooth skin with a bloom and a superbly sweet flavour which means not only does this taste good, it looks great too. Comptoir du Cacao fine single-origin chocolates are made from pure cacao butter in unique flavours.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">~~~~~~~~~~~~</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BVVUPvo0JOYrBFQkfvaN_uiTmPsYtOLyJcmC6f7qJWZ8-wAOEIc3WIp0VrGlG5CJotalWkHdL9TWReeFxlv0XvGlF9mN-UsD8SX3xGS1CnSlJHMfzyXDb4IolP3nxsBZrZLOL1L9H1c/s1600/charentais+melon+and+strawbs-lo.jpg"><img style="cursor: pointer; width: 100px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BVVUPvo0JOYrBFQkfvaN_uiTmPsYtOLyJcmC6f7qJWZ8-wAOEIc3WIp0VrGlG5CJotalWkHdL9TWReeFxlv0XvGlF9mN-UsD8SX3xGS1CnSlJHMfzyXDb4IolP3nxsBZrZLOL1L9H1c/s320/charentais+melon+and+strawbs-lo.jpg" alt="" id="BLOGGER_PHOTO_ID_5488150079108018418" border="0" /></a> Charentais Melon and Strawberries with Lorina Pink Lemonade<br />serves 6<br /><br />1 Charentais Melon<br />1/2 punnet of strawberries, hulled<br />1 bottle of Lorina Pink Lemonade<br />6 leaves of fresh mint (plus one for garnish)<br /><br />Directions<br />1. Cut the melon into balls using a melon baller (cut it into neat chunks if you don't have one).<br />2. Cut the strawberries into quarters.<br />3. Chop the 6 leaves of mint finely.<br />4. Combine everything in a large glass dessert bowl or divide among individual glasses. Chill, and just before serving, pour chilled Lorina Pink Lemonade over the dessert at the table so you can see the bubbles! Serve with a glass of Lorina Lemonade on the side for thirsty guests.<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1862958316489897982.post-34906297497873842152009-11-13T11:46:00.003+00:002009-11-13T11:58:32.842+00:00Qype<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq8cclIdXfEICX_86dzjDlg_Q6lEqdbFU_Ub_FD8fDRksA8f4SRHm6mQHxq2fKuiaoxqA_e3iBF3mll7AfxXGYE7q9mlCPxxhwljbZpzUohyphenhypheno0nR3jLc8kgbpfRACIMKiLerROXKsS4Q/s1600-h/qype.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHq8cclIdXfEICX_86dzjDlg_Q6lEqdbFU_Ub_FD8fDRksA8f4SRHm6mQHxq2fKuiaoxqA_e3iBF3mll7AfxXGYE7q9mlCPxxhwljbZpzUohyphenhypheno0nR3jLc8kgbpfRACIMKiLerROXKsS4Q/s320/qype.jpg" alt="" id="BLOGGER_PHOTO_ID_5403553651910720946" border="0" /></a>
<br /> <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"> <title></title> <meta name="GENERATOR" content="OpenOffice.org 3.1 (Linux)"> <style type="text/css"> <!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } A:link { so-language: zxx } --> </style> <p style="text-align: justify;">A couple of month ago I had to plan a stag night in London for a chef, friend of mind. As you may know it takes a lot of planning. Most of the guys going to the three days trip to London were chef or waiters. So the pressure was on to make sure that the <a href="http://www.qype.co.uk/uki/categories/1-restaurants">restaurants</a> and pubs that I picked were up to their standard. So, I ask my girlfriend if she knew where to look for the best places. She told me that she came across Qype web-site a while back when she had to check on some information about pubs in London.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">So, I took her words of advice and log on to Qype to sort out the <a href="http://www.qype.co.uk/uki/categories/1-restaurants">restaurants</a> and pubs that we were going to visit during our stay in England. <i> </i><span style="font-style: normal;">I have to say it was very handy. The site had hundreds of reviews and critics under the the tag <a href="http://www.qype.co.uk/uki/categories/1-restaurants">restaurants London</a> as well as <a href="http://www.qype.co.uk/uki/categories/21-pubs-in-london">pubs London</a>. I found everything that I needed to know. But the good thing about it was that it was customer review based. Now, it can go either way when it is in that format. Not everybody knows its food or drinks. But I have to say that we did not get much surprises when we got there. Most of the reviews were quite accurate. So I recommend it</span> .</p><div style="text-align: justify;"> </div><p style="margin-bottom: 0cm; text-align: justify;">I had a quick look around the web to check who is behind Qype.I wanted to make sure that those reviews and critics were genuine and the site was not fed by reviews from books or fed by restaurant owners.This is what I found: Launched in 2005 <a href="http://www.qype.co.uk/uk?from_search="><b>Qype</b></a> has become the biggest pan-European local review site on the net. It offers a reliable and fairly intuitive users, reviews and critics, based search engine that allows you to find from restaurants, a place to stay or get pampered, etc. Well, almost everything you'd need to know about more than 15 000 cities around Europe.
<br />It is multi-platform too. Qype can be consulted on your pc, mobile phone or i-phone.
<br />This is a very handy web-site to bookmark if you plan a trip to Europe or within the old continent.</p>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1862958316489897982.post-89477820867702087002009-05-19T23:03:00.007+00:002009-05-20T00:47:07.493+00:00"Fresh from the sea"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSjL1uyQ-G5vUc1u0peeeRn2A2lCQqdrHi1Ms-mUV3RkLJiDBApAtcNl5TVjuBbgx0e15Iuk0CTNEBolYSFSbcoFz_WntpAnu7oZWYq3-2maEmTDYFJ79xsbAvq9rXrPW4rrIvPt1Wxs/s1600-h/Fresh+from+the+Sea.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 281px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSjL1uyQ-G5vUc1u0peeeRn2A2lCQqdrHi1Ms-mUV3RkLJiDBApAtcNl5TVjuBbgx0e15Iuk0CTNEBolYSFSbcoFz_WntpAnu7oZWYq3-2maEmTDYFJ79xsbAvq9rXrPW4rrIvPt1Wxs/s400/Fresh+from+the+Sea.jpg" alt="" id="BLOGGER_PHOTO_ID_5337685182686484210" border="0" /></a><br /><div style="text-align: justify;">The latest cookery publication by Gill and MacMillan is coming out on the 22nd of May. "Fresh from the sea" by Tv culinary show host and lecturer at the University of Gastronomic Sciences of Colorno (Italy): Clodagh McKenna ; is the base for her new mission: bring back people to fish, dispel the bad memories of heavy, overcooked fish dishes that were looked as a kind of penance.<br /><br />This book brings in a simple and nicely illustrated format, all the tools, basic knowledge about cooking fish and explains the different kinds of fish and shellfish and the fishing industry. It also, offers a wide variety of fish dishes for all occasions to the most fussy eaters as well as the gourmets.<br /><br />I found "Fresh from the sea" interesting and well documented. Italian photographer Alberto Peroli's illustrations are pleasant to the eye and the recipes are simply and clearly described.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUwEzH4YESCp6PwMc4Qz9bU-f2iGJM4dI2JJj-hyr1rXSkHq6TByRarRYHXQJ8e69rS-xv6yjhgyXgYFFKlSA__hxhEBhh4H43giQsgTJ6i8wVayLRSG21V_rHSYU9VnJRPYx_HjtX2E/s1600-h/Clodagh+and+Fingal+Ferguson.jpg"><img style="cursor: pointer; width: 158px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUwEzH4YESCp6PwMc4Qz9bU-f2iGJM4dI2JJj-hyr1rXSkHq6TByRarRYHXQJ8e69rS-xv6yjhgyXgYFFKlSA__hxhEBhh4H43giQsgTJ6i8wVayLRSG21V_rHSYU9VnJRPYx_HjtX2E/s320/Clodagh+and+Fingal+Ferguson.jpg" alt="" id="BLOGGER_PHOTO_ID_5337686305106497170" border="0" /></a> "Fresh from the sea" will be out on the 22nd of May 2009 in all good bookshops and at <a href="http://www.gillmacmillan.ie/Ecom/Library3.nsf/CatalogByCategory/D3AC5155EFA0779080257521005C38A0?OpenDocument">Buy fresh from the sea</a>.<br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1862958316489897982.post-40148688089273121642009-05-19T20:22:00.010+00:002009-05-19T23:01:14.011+00:00Chronic Neuropathic Pain<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyj4PK82znG3C3ISL43hF5EVuao0sMCvNTw8F25NZwr49cMEvIXBm8eDtOuSP3zJMevBPDA3MYuL_4mceIbg8P9D2EsLiaw4FzIJ4gl9tCfeh6nrHsMY_CiLXPFR3nyYkdM1YPJdmdkM/s1600-h/lightning_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyj4PK82znG3C3ISL43hF5EVuao0sMCvNTw8F25NZwr49cMEvIXBm8eDtOuSP3zJMevBPDA3MYuL_4mceIbg8P9D2EsLiaw4FzIJ4gl9tCfeh6nrHsMY_CiLXPFR3nyYkdM1YPJdmdkM/s400/lightning_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5337642907985520914" border="0" /></a><br /><div style="text-align: justify;">You will tell me, this post has nothing to do with food or cooking. In some ways it does. In this article I would like to tell you a little a bit about myself and a lot about a subject close to my heart: <span style="font-style: italic; font-weight: bold;">Chronic neuropathic pain</span>.<br /><br />This is why:<br /><br />About three years ago I sustained an injury to my right shoulder during a pretty hectic dinner service. The place was pact and I was short staffed. Well a classic kitchen's scenario. From this injury I developed a condition called chronic neuropathic pain also known as <span style="font-style: italic; font-weight: bold;">chronic pain syndrome</span>. The result of this condition leaves me with sharp, burning, stabbing pain sensations in my chest, shoulder, neck, arm and hand. I also have coordination and strength problems with my right hand as well as hyperalgaesia and numness in my arm and hand.<br /><br />Not mentioning that it was the end of my career!<br /><br />This is a condition that a lot of people do not know much about. But touch from 1.5 to 7% of the population. It is believed that:<br /></div><ul style="text-align: justify;"><li>4.5 million people (1.5 percent) in the U.S<br /></li><li>3 million people (7.5 percent) in the United Kingdom</li><li>2.5 million people (6.4 percent) in France</li><li>3.5 million people (6.0 percent) in Germany</li><li>2.1 million people (7.7 percent) in Spain</li><li>120 000 people in Ireland.<br /></li></ul><div style="text-align: justify;">suffer from chronic neuropathic pain. There are no cure for this condition but only pain management solutions for the sufferers.<br />If you wish to find out more about the condition I invite you to visit these few sites:<br /></div><ul style="text-align: justify;"><li><a href="http://www.chronicpainireland.org/">Irish chronic pain association</a><br /></li><li><a href="http://www.blogger.com/www.neuropathicpainnetwork.org/english/members/pdf/NeP_Burden_of_Illness.pdf%20-">The burden of chronic neuropathic pain</a></li><li><a href="http://www.chronicpain.org/">The chronic pain.org</a><br /></li></ul><div style="text-align: center;"><div style="text-align: justify;">So, as I was following a pain management program in January I was told by a member of the pain unit team that the I.C.P.A and <span style="font-style: italic;">Pfizer</span> had launch a writing competition asking chronic pain sufferer to describe what it was to live with the condition and the challenges that chronic pain brought to their life. The five winners, which I was a lucky one of them, had their story made into a short films by three young talented directors and were produced by Jim Sheridan.<br /><br />The following movie is based on my story. It was directed by a young Irish and very talented director: <a href="http://www.imdb.com/name/nm1802381/">Darren Thornton</a> and produced by Antidote.<br />I hope that it will make you more aware about this condition. Enjoy the "movie".<br /><br /></div><span style="color: rgb(255, 0, 0);font-size:130%;" ><span style="font-weight: bold;">HEAT</span></span><br /><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzanZsCsec6Ou7trxy2pFmJcK3XoeyR0op3vdKo0SHzTbpLUcj7_Srfyk7oDJYc0hzmWCvlCYNnQPbjBLtaHA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></div><span style="font-size:78%;"><span style="font-style: italic;">Copyright Pfizer Healthcare Ltd<br /><br /></span></span><div style="text-align: left;"><span style="font-size:78%;"><span style="font-style: italic;"></span></span><span style="font-style: italic;font-size:85%;" >The other 2 winning stories can be found at: http://www.chronicpainireland.org/aboutus.asp</span><br /><br /><br /><span style="font-weight: bold;font-size:85%;" >For help and support:</span><br /><span style="font-style: italic;font-size:85%;" >- <a href="http://www.chronicpainireland.org/">Irish chronic pain association</a><br />- <a href="http://www.chronicpainaustralia.org/">Chronic pain Australia</a><br />- <a href="http://www.theacpa.org/">American chronic pain association</a><br />- <a href="http://www.painstudy.com/NonDrugRemedies/Pain/p3.htm">North American chronic pain association of Canada</a><br />- <a href="http://www.chronicpain.org/">Pain concern</a></span><br /><span style="font-size:78%;"><span style="font-style: italic;"></span></span></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1862958316489897982.post-38641589534783379412009-02-22T15:43:00.004+00:002009-02-22T16:02:19.063+00:00Papillote<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vXZuCxCmtR7IkLVuwfhDutcDfg1vT1q5es7YelSJhv3XJn-_XSlKSyMaP48FpGJtjWw2UmJLUUUQ1WLaSknfdldufQCYDxxPs2V3fzWM3MtfagagVn3HXdCVHoWJCKMZdr9QhmH_NRc/s1600-h/Papillotes06.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vXZuCxCmtR7IkLVuwfhDutcDfg1vT1q5es7YelSJhv3XJn-_XSlKSyMaP48FpGJtjWw2UmJLUUUQ1WLaSknfdldufQCYDxxPs2V3fzWM3MtfagagVn3HXdCVHoWJCKMZdr9QhmH_NRc/s400/Papillotes06.JPG" alt="" id="BLOGGER_PHOTO_ID_5305649093469991346" border="0" /></a>
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CYANNSE%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="State"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="MsoNormal" style="text-align: justify;"><a name="OLE_LINK1">A while ago I had to attend a pain management programme in which as a group we had to prepare lunch together using the few tools that we were taught to help us dealing with our chronic pain problems. To do so, I thought that cooking a dish “en papillote” would be the best option for us. It is simple, quick and manageable even for people with chronic pain who can have serious problems standing, staying in the same position for a long period of time, using their arms or hands. The other good thing with this technique is that it can be prepared in advance and it requires a minimum of attention.</a></p> <p class="MsoNormal" style="text-align: justify;"><span style="">So there are the principles of cooking in papillote.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">The way a papillote works is that all the ingredients cook together, in their own steam, in a casing made of tin foil and parchment. This cooking technique has the advantage to be healthy. To make sure to get it right you must keep in mind </span><span style="">how long the main ingredient, which could be meat, fish, vegetables, cooked pasta, cheese, fruits, etc, will take to cook. You will have to cut your vegetables, accordingly </span><span style="">and/or part-cook</span><span style=""> them first. </span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">So, let’s say that we are making a papillote containing a chicken breast. A medium sized breast of chicken off the bone and seared will require about 20 minutes of cooking, plus ten more minutes to bring the parcel to the right temperature. During my pain management program we cooked a medium-sized chicken breast with some baby potatoes, peppers, tomatoes, courgettes, shallots, fresh herbs and garlic. So, to make sure that the potatoes would be cooked we had to cut them in three pieces, the courgettes were cut no more than one centimetre thick but not smaller than half a centimetre. </span><span style="">The peppers had to be cut in dices no more that a couple of centimetre aside.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">Now, if we had used a medium size piece of salmon, for example, the cooking time would have been only ten minutes. Then our vegetables would have had to be cut into smaller pieces. Well, I am sure that you get the gist of it.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">The other very important thing is to make sure that the casing is tightly sealed. So to achieve that you can brush the edge of the tin foil with a little bit of egg white that will seal any gaps when cooking. Failing to seal your parcel properly will lead to the food </span><span style="">cooking unevenly, some drying out and/or burning. Another problem that can arise is to damage the parcel when manipulating it. So, extreme care is necessary when putting them in the oven.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">Another little tip is to put a couple of spoons of liquid (water, stock, wine, etc) into the bag before closing it. This will increase the steam into the parcel and allow the ingredients to cook evenly and compensate for any loss of steam during the cooking process. It will also bring its own flavour to the dish.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">Now, enough talking, more cooking!</span></p> <p class="MsoNormal" style="text-align: justify;"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv2kZ_2tRrsqeIz_bIOIuv38_yDVJdfoBRQkms7GYeDB0QyuwWEVFEk41BSkICZK9ZZx3MMMQL80NbHrXwD3f38j_8Z_4Y1JWBzs1CHx0gGtLbbC2_fjzM-SmNylNbsfiG4wVH76ZcA8/s1600-h/Papillotes01.jpg"><img style="cursor: pointer; width: 227px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv2kZ_2tRrsqeIz_bIOIuv38_yDVJdfoBRQkms7GYeDB0QyuwWEVFEk41BSkICZK9ZZx3MMMQL80NbHrXwD3f38j_8Z_4Y1JWBzs1CHx0gGtLbbC2_fjzM-SmNylNbsfiG4wVH76ZcA8/s200/Papillotes01.jpg" alt="" id="BLOGGER_PHOTO_ID_5305650744289777570" border="0" /></a> </p><p class="MsoNormal" style="text-align: center;"><span style="">Recipe for a chicken with Mediterranean vegetables en papillote:</span></p> <p class="MsoNormal" style="text-align: justify;"><span style=""><o:p> </o:p></span></p> <ul><li><span style="">1 Chicken breast, off the bone, skin off</span></li><li><span style="">½ a courgette</span></li><li><span style="">¼ of a pepper</span></li><li><span style="">1 small shallot</span></li><li><span style="">1 clove of garlic</span></li><li><span style="">6 cherry tomatoes</span></li><li><span style="">2 baby potatoes</span></li><li><span style="">a teaspoon of freshly chopped thyme, marjoram, rosemary, oregano and summer savoury mix</span></li><li><span style="">Salt and pepper</span></li><li><span style="">1 Tablespoon of Greek extra olive oil</span></li><li><span style="">1 teaspoon of medium dry white wine</span></li><li><span style="">a sheet of tin foil large enough to contain all the ingredients (45cmx30cm)</span></li><li><span style="">a small sheet of parchment</span></li><li><span style="">1 egg white</span></li></ul> <p class="MsoNormal" style="text-align: justify;"><span style=""><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">First, sear your chicken breast until golden brown. Then, slice the courgette in pieces a centimetre thick; dice the pepper in the same way. Finely slice the garlic and shallot.</span><span style=""> Peel the potatoes and slice them (about 1/2cm thick). Wash the cherry tomatoes.</span></p> <p class="MsoNormal" style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCRmzlN1-B2FRqmlY9FPWM1FH2FmAolnQVDSv2XLn_kacrDcUE805HhWBEQidVivvt6rbKRT-bv1rZpURGKvdPljcF0YAXhbwin8HFIhhYk-DmUh3u6c6TMPzReDSs06Zum1vVTRLiJc/s1600-h/Papillotes09.JPG"><img style="cursor: pointer; width: 117px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCRmzlN1-B2FRqmlY9FPWM1FH2FmAolnQVDSv2XLn_kacrDcUE805HhWBEQidVivvt6rbKRT-bv1rZpURGKvdPljcF0YAXhbwin8HFIhhYk-DmUh3u6c6TMPzReDSs06Zum1vVTRLiJc/s200/Papillotes09.JPG" alt="" id="BLOGGER_PHOTO_ID_5305650748234329970" border="0" /></a> <span style="">Put your sheet of tin foil flat on a clean surface. Pl</span><span style="">ace the piece of parchment in the middle. Place the slices of potatoes on it, then the courgettes and peppers. Sprinkle the garlic and shallots on the top of it as well as the fresh herbs. Season well. Finally, place your breast of chicken on the top of the vegetables. Then add the wine, olive oil and cherry tomatoes.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">The next step is to close the parcel. Brush a little bit of egg white around the edges of the tin foil. Lift the tin foil length wise and make it stick. Then, start folding it down, tightly 4 or 5 times. You must leave some space for the parcel to expand. So, do not fold all the way down.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">Cook in a pre-heated oven at 200˚C for 30 minutes. </span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">Serve as it is, but before that the bag starts collapsing. Like a soufflé.</span></p><p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXiWWNVyLkkRFz_ocB4V0KZd-cFyGADIcXAcmUoyVqfu-c6RkgjR_6TkBiNZKosd91xNEaoFvSndnBfWPFtS1jyDm_NdJ-KUH6yJnVT6CZ0uddj5CYU4y29GF7nZUJaPYAiW26LtSPz8/s1600-h/Papillotes16.JPG"><img style="cursor: pointer; width: 244px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXiWWNVyLkkRFz_ocB4V0KZd-cFyGADIcXAcmUoyVqfu-c6RkgjR_6TkBiNZKosd91xNEaoFvSndnBfWPFtS1jyDm_NdJ-KUH6yJnVT6CZ0uddj5CYU4y29GF7nZUJaPYAiW26LtSPz8/s200/Papillotes16.JPG" alt="" id="BLOGGER_PHOTO_ID_5305650745638639730" border="0" /></a></p> <p class="MsoNormal" style="text-align: justify;"><span style=""><span style=""> </span></span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">Use this recipe as an example. Almost everything can be cooked in a papillote, just let your imagination guide you.</span></p> <p class="MsoNormal" style="text-align: justify;"><span style="">
<br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="">There are few great combinations that I invite you to try out:</span></p> <p class="MsoNormal" style="text-align: justify;"><span style=""><o:p> </o:p></span></p> <ul><li><span style="">Shoulder of lamb, garlic, rosemary, potatoes and a hint of cumin (caraway)</span></li><li><span style="">Salmon, garlic, thyme, lemon, </span><st1:state><st1:place><span style="">Sichuan</span></st1:place></st1:state><span style=""> pepper and lemon</span></li><li><span style="">Seafood, white fish pieces, leeks, carrots, celery, lemon, coriander</span></li><li><span style="">Corn fed chicken, onion, baby potatoes, and truffles</span></li><li><span style="">Smoked haddock, baby potatoes, milk, spring onions and cumin</span></li><li><span style="">Lemon sole, mushrooms, tomatoes, tarragon and a dash of medium dry white wine</span></li><li><span style="">Pork chop, red onion marmalade, sweet potatoes</span></li><li><span style="">Lamb shin, aubergine caviar, garlic, potatoes</span></li><li><span style="">Slice of ham, pineapple, rum and brown sugar</span></li><li><span style="">Lamb shoulder, olives, tomatoes, courgettes, garlic and mixed herbs</span></li><li><span style="">Apple, cinnamon, dark rum and brown sugar</span></li><li><span style="">And my old favourite a whole banana, dark bitter chocolate </span></li></ul> Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1862958316489897982.post-36125176341685497722008-12-04T21:56:00.024+00:002008-12-05T17:33:56.498+00:00Around the World in 80 Traditional Christmas Dishes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun3BqdsWGGplKIo6Z2U6Ag_iGypCTqUhygoENWA_rWs9zmpuLxm2OKSGDZBY2QghYOUF-MmT2CUP4LvPgVdqVFv8oL7E9c-quRhsKZkSPF2tOvF4WaCCS56T9J29EL-k3OZxQW1-Wc2Q/s1600-h/old-world-map.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiun3BqdsWGGplKIo6Z2U6Ag_iGypCTqUhygoENWA_rWs9zmpuLxm2OKSGDZBY2QghYOUF-MmT2CUP4LvPgVdqVFv8oL7E9c-quRhsKZkSPF2tOvF4WaCCS56T9J29EL-k3OZxQW1-Wc2Q/s400/old-world-map.jpg" alt="" id="BLOGGER_PHOTO_ID_5276069708552888770" border="0" /></a><div style="text-align: justify;"><span style="font-size:130%;"><span style="font-weight: bold;"><br />A</span></span>s I just finished reading <span style="font-style: italic;">"Around the world in 80 days"</span> , the book by Jules Verne, the idea came to me to make my own journey around the world -but in 80 dishes. As Christmas is just around the corner and as I was never a big fan of the traditional Christmas dinner I started to explore the web, my books, mailed my friends and family and foreign chefs who I have worked with and drew on my own experience, to gather together 80 traditional Christmas dishes from around the world.<br /><br />These are classified by type and a link to each recipe follows their name.<br /><br />If you want to share traditional Christmas recipes from your part of the world, bring some precisions or corrections to these recipes feel free to do so in your comments.<br />Enjoy and <span style="font-weight: bold;">have a tasty and merry Christmas!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTmswlX5i6d7Or_UHOxSphKzDc9oC5UEILqaXxM1PosCH8VB1ahxSkudd5vengkFxz_0rZmwtWXGKzoDXvGguH8Vv9GSXAkt98mpdjVRLhVM3npjY7DJClJAzfQ726APz-wWc9Sjjt7U/s1600-h/holly.gif"><img style="cursor: pointer; width: 45px; height: 53px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTmswlX5i6d7Or_UHOxSphKzDc9oC5UEILqaXxM1PosCH8VB1ahxSkudd5vengkFxz_0rZmwtWXGKzoDXvGguH8Vv9GSXAkt98mpdjVRLhVM3npjY7DJClJAzfQ726APz-wWc9Sjjt7U/s200/holly.gif" alt="" id="BLOGGER_PHOTO_ID_5276096862954638402" border="0" /></a><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhIHaDhUf8AfQFSxz89eaCEQJzJs1diw-AHlXuahG7tFkwY_DKVaPDwSJ2CQ6WKvtHkm-XHs6NsU85vlACHxYvcATWhAktVidZSQp5PlaurELxSg3VRjAgfIFBCA4h9nUXzAEiSdUfM8/s1600-h/Gluhwein.jpg"><img style="cursor: pointer; width: 180px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhIHaDhUf8AfQFSxz89eaCEQJzJs1diw-AHlXuahG7tFkwY_DKVaPDwSJ2CQ6WKvtHkm-XHs6NsU85vlACHxYvcATWhAktVidZSQp5PlaurELxSg3VRjAgfIFBCA4h9nUXzAEiSdUfM8/s200/Gluhwein.jpg" alt="" id="BLOGGER_PHOTO_ID_5276066487811488914" border="0" /></a><div style="text-align: justify;"><div style="text-align: center;"><span style="font-weight: bold;">Drinks</span><br /></div><br /><div style="text-align: justify;">- <span style="font-weight: bold;">Sorrel Punch</span>, <span style="font-style: italic;">Jamaica</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059887200911458" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/sorrel-punch.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ponche</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crema</span></span>, <span style="font-style: italic;">Venezuela</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163064353858" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/ponche-crema.html"><span style="font-style: italic;">here</span></a></span><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Atole</span></span>, <span style="font-style: italic;">Mexico </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163058372258" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/atole.html">here</a></span></span><br />-<span style="font-weight: bold;"> Mulled Wine</span>, <span style="font-style: italic;">U.K and Ireland </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163058372258" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/mulled-wine.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Gluhwein</span></span>, <span style="font-style: italic;">Germany </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062162152718386" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/gluhwein.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ponche</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Navideno</span></span>, <span style="font-style: italic;">Mexico </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062161023844162" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/ponche-navideno.html">here</a></span><br />- <span style="font-weight: bold;">Ti Punch</span>, <span style="font-style: italic;">French Caribbean Islands and La <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Réunion</span></span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060350057658418" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/11/ti-punch.html">here</a></span><br /></div><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHkmnF6VAtokvjyYFLohX94mubj6uTxxpPHJu5O54JyXbH3gMeHaaed0V_Q6X5BcGl4JZP16wqa-E2IUbC020f2yF-ByJS9V61-pq_Ub71hq4_DTRgC9GWEtK-VYme0itV_m9mnclmVw/s1600-h/fois-gras.jpg"><img style="cursor: pointer; width: 180px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHkmnF6VAtokvjyYFLohX94mubj6uTxxpPHJu5O54JyXbH3gMeHaaed0V_Q6X5BcGl4JZP16wqa-E2IUbC020f2yF-ByJS9V61-pq_Ub71hq4_DTRgC9GWEtK-VYme0itV_m9mnclmVw/s200/fois-gras.jpg" alt="" id="BLOGGER_PHOTO_ID_5276066470112381138" border="0" /></a> <div style="text-align: justify;"><div style="text-align: center;"><span style="font-weight: bold;">Starters</span><br /></div><br /><div style="text-align: justify;">- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tamal</span></span>, <span style="font-style: italic;">Peru </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060352602518226" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/tamal.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Roast <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Teriyaki</span> Chicken Tights</span>, <span style="font-style: italic;">Japan </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060350057658418" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/roast-teriyaki-chicken-tighs.html"><span style="font-size:85%;">here</span></a></span></div></div></div><div style="text-align: justify;">- <span style="font-weight: bold;">Oyster stew</span>, <span style="font-style: italic;">U.S.A</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060350057658418" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/oysters-stew.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Irish Smoked Salmon platter</span>, <span style="font-style: italic;">Ireland </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062155432910210" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/irish-smoked-salmon-platter.html"><span style="font-style: italic;"><span style="font-size:85%;">here</span></span></a><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Paté</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Créole</span></span>, <span style="font-style: italic;"> La <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Réunion</span>, La Guadeloupe & La Martinique </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/pat-crole.html">here</a></span></span><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Zakouski</span></span>, <span style="font-style: italic;">Russia </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060350057658418" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/zakouski.html">here</a></span><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Pirojki</span></span>, <span style="font-style: italic;">Russia</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060352602518226" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/11/pirojki.html">here</a></span><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_15">Potage</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Congolais</span></span>, <span style="font-style: italic;">R.D.Congo</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060354655454546" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/potage-congolais.html"><span style="font-style: italic;">here</span></a></span><br />- <span style="font-weight: bold;">Breton style Seafood Platter</span>, <span style="font-style: italic;">Brittany, France </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060353266428114" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/breton-style-seafood-platter.html">here</a></span></span><br />- <span style="font-weight: bold;">Terrine <span class="blsp-spelling-error" id="SPELLING_ERROR_17">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Fois</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Gras</span></span>, <span style="font-style: italic;">France </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060352602518226" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/terrine-de-foie-gras.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Oysters like in Brittany</span>, <span style="font-style: italic;">France</span><span style="font-style: italic;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060354655454546" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/oysters-like-in-brittany.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Tahitian Marinated Fish</span>, <span style="font-style: italic;">Tahiti </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163064353858" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/tahitian-marinated-fish.html">here</a></span></span><br />- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Halaszle</span></span>, <span style="font-style: italic;">Hungary </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163058372258" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/halaszle.html"><span style="font-size:85%;">here</span></a></span><br />-<span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Boudin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Antillais</span></span>, <span style="font-style: italic;">French Caribbean Islands and La Reunion </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060354655454546" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/12/boudin-antillais.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />-<span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Piftie</span></span>, Romania <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083303271890" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/12/piftie.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />-<span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Gravalax</span></span>, <span style="font-style: italic;">Scandinavia </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062162152718386" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/11/gravalax.html">here</a></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWYrGPRWigGd3U1Q2xgFy1lh2q0n9ATKo9YnGLDBfW6vxZRKuShHDV9cY9Slz-2QUTSvaMbHdCmvP2syVYk1mOmFfzDFsaJwlzgw7FH3SYq3S6FcAT921Tlm83ycQ9FlwZhuJPUdSbpc/s1600-h/christmas-turkeys.jpg"><img style="cursor: pointer; width: 181px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWYrGPRWigGd3U1Q2xgFy1lh2q0n9ATKo9YnGLDBfW6vxZRKuShHDV9cY9Slz-2QUTSvaMbHdCmvP2syVYk1mOmFfzDFsaJwlzgw7FH3SYq3S6FcAT921Tlm83ycQ9FlwZhuJPUdSbpc/s200/christmas-turkeys.jpg" alt="" id="BLOGGER_PHOTO_ID_5276066479438533026" border="0" /></a><br /><span style="font-weight: bold;">Main Courses and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_25">Accompaniments</span></span><br /><br /><div style="text-align: justify;"><div style="text-align: justify;">- <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">Pasteles</span></span>, <span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_27">Puerto</span> Rico </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060352602518226" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/pasteles.html">here</a></span><br /><span style="font-style: italic;">- </span><span><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Latkes</span></span></span><span style="font-style: italic;">, Israel </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060353266428114" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/latkes.html"><span style="font-size:85%;">here</span></a></span><br /><span style="font-style: italic;">-</span><span style="font-weight: bold;">Irish Potato Stuffing</span><span style="font-style: italic;">, Ireland </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/irish-potato-stuffing.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Goan Fish Xacuti</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, India</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062155432910210" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/goan-fish-xacuti.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">-</span> </span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Chayote Gratin</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, French Caribbean Islands</span>, </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060354655454546" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/chayote-gratin.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">-</span> </span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Boudin Blanc with Carmelised Apples</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, France</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmCp8TAa5t6L9SU-rMeMJIix6rNBMI42NA-8h7nH64Aka6gSEIbbquRWRyu_2yf_Jm6PI_149u6FQdw6vVB62HYXclFTPsAZGfwy7JyI7bHkSOs3TcGT3FQWrvnV6mdfm0kr_VgAQ_wk/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060350057658418" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/boudin-blanc-with-caramelized-apples.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Char Siu</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, China</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060353266428114" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/char-siu.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">-</span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;"> Kiviak</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Greenland</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060071865243378" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/kiviak.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Kebbe Bil Sanieh</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Lebanon </span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060075612061954" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/kebbe-bil-sanieh.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Lap Sine Gnoua</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Laos</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062161023844162" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/lap-sine-gnoua.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Mielie Pap</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Namibia</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062162152718386" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/miele-pap.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Lumberjack Pie</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, U.S.A</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060089580373074" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/lumberjack-pie.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">-</span> </span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Tiep Bou Dienn</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Senegal</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163058372258" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/tiep-bou-dienn.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">-</span> </span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Grilled Spiny Lobster</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, La Réunion Island</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059867961366450" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/grilled-spiny-lobster.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Roast Goose with braised Red Cabbage, chestnut</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">, ...</span> Germany</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059876485725202" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/roast-goose-with-braised-red-apples.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Finish Roast Wild Duck</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Finland</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163064353858" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/finish-roast-wild-duck.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Maori Hangi</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, New Zealand</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083731870274" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/maori-hangi.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Polish Fried Carp</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Poland</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060089580373074" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/polish-fried-carp.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Jollof Rice</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Nigeria</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/jollof-rice.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Roast Suckling Pig</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Cyprus</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059882555786914" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/roast-suckling-pig.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Doro Wat</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Ethiopia</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059878202287666" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/doro-wat.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Dinde aux Marrons</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, France</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/dinde-aux-marrons.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Roast Goose with Sour Apples</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Russia</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062161023844162" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/roast-goose-with-sour-apples.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">Pavo Trufado de Navidad</span></span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Spain</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPkh5WpKURVpSG3fw1Ol_EQmGOLr8MG2-cxSE13CEAh-TAGqCtj14hjgppePL54Oqi0xszk5ByAUp-fIQ_eoaEGhNyIgG4lhNxah0wqKhti7QHpbyZWXb43IWkIJtBpGVWIyQAL22Ob4/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060354655454546" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/pavo-trufado-de-navidad.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Nasi Kuning</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, Bali</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060353266428114" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/nasi-kunig.html">here</a></span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">- </span></span></span><span style="font-weight: bold;"><span style="font-size:85%;"><span style="font-size:100%;">Traditional Turkey and Ham</span></span></span><span style="font-style: italic;"><span style="font-size:85%;"><span style="font-size:100%;">, U.K and Ireland</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRKXLP32a_Xmqb9tqR5LgMOZILCPtQu3ACaolxPwE9_Ynsw5oY3bBm8SmvPjeDsg-bPudtX1dVBMsV-7UQM6FlpPGeq4YsgUOFVsZKmjzd09OQBkN3KqE9iaBmClzpnVq6jrwFnL7Llw/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060352602518226" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/traditionla-turkey-and-ham.html">here</a></span></span><br /></div><span style="font-style: italic;"><span style="font-size:85%;"><br /><br /></span></span></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCAuyF8tV0cxlOm4gFsHznwM5bCfs9iKzKaylDWcyP4Ive8Qww0pBtpd4_TNWJjLJCdOyFPqL-3Jqpo6IB_czx-F6uwWL_6da3ZfhyphenhyphenhhnM5Mi8g0kMu323Mt6yGg1Zex3Q_jy47l6hpc/s1600-h/buche+de+Noel.jpg"> </a></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCAuyF8tV0cxlOm4gFsHznwM5bCfs9iKzKaylDWcyP4Ive8Qww0pBtpd4_TNWJjLJCdOyFPqL-3Jqpo6IB_czx-F6uwWL_6da3ZfhyphenhyphenhhnM5Mi8g0kMu323Mt6yGg1Zex3Q_jy47l6hpc/s1600-h/buche+de+Noel.jpg"><img style="cursor: pointer; width: 180px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCAuyF8tV0cxlOm4gFsHznwM5bCfs9iKzKaylDWcyP4Ive8Qww0pBtpd4_TNWJjLJCdOyFPqL-3Jqpo6IB_czx-F6uwWL_6da3ZfhyphenhyphenhhnM5Mi8g0kMu323Mt6yGg1Zex3Q_jy47l6hpc/s200/buche+de+Noel.jpg" alt="" id="BLOGGER_PHOTO_ID_5276066464206827826" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><br /></span></span><span style="font-weight: bold;">Desserts and sweets</span><br /><br /><div style="text-align: justify;">- <span style="font-weight: bold;">Yule Log</span>, <span style="font-style: italic;">Canada</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/yule-log.html"><span style="font-style: italic;">here</span></a></span><br /><span style="font-size:85%;"><span style="font-size:100%;">- <span style="font-weight: bold;">The 13 Christmas dessert of Provence</span></span>, <span style="font-style: italic;"><span style="font-size:100%;">France</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059887200911458" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/13-christmas-desserts-of-provence.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;">-<span style="font-weight: bold;"> Scandinavian Julegrot, </span><span style="font-style: italic;">Scandinavia</span></span><span style="font-style: italic;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059882555786914" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/scandinavian-julegrot.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-size:100%;">- <span style="font-weight: bold;">Bohemian Christmas Cookies</span>, <span style="font-style: italic;">Czech Republic</span></span><span style="font-style: italic;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJw1qzIuybLNjCdlrrJ-RmrcmPDVmsYXhdi-fY6Sc7siGmN0KvV86uOFczZokElx2TvhRs2lxfjt18iyZZ9nVLaX6IcoJT7Fn3A_kfpMdZu3_mGnDIpds5St1a39q4_dylZ2EJtQA54e0/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060353266428114" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/bohemian-christmas-cookies.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Japanese Christmas Cake</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Japan</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059867961366450" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/japanese-christmas-cake.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Puto Bumbong</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Philippines</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059878202287666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/puto-bumbong.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;font-size:100%;" >- </span><span style="font-size:100%;"><span style="font-weight: bold;">Assida Zgougou</span></span><span style="font-style: italic;font-size:100%;" >, Tunisia</span><span style="font-style: italic;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059882555786914" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/assida-zgougou.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Bebinca</span></span><span style="font-style: italic;"><span style="font-size:100%;">, India</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059876485725202" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/bebinca.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Melomakarona</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Greece</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWaZiPVmj7J6ZtT-nNTt2iBbKNdHYAtau9v37L23t5rbgKWbPWkttSeSDmH5-OpshQPxgfCN1GHi-Ju51BbFytWE8i91OwWJ1VCOiPD0JW6VIQdkDRzDwJHJLS3vTAMkSvLL9oM56yeU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163064353858" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/melomakarona.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Kourambiedes</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Greece</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZooSp2P1k9g7s_csOcz8X2j8Fc6CRLZINnYI-nZTT9mGu9wFC0Iyq6xYtaByL7v_2XcoVlLIPvyMM1ZyVb6gXjMsu2GdJqSvuP1IZdOWo_BBKuz5ARBpULDNl8RX8_oZxTZf9ig26NYg/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062163058372258" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/kourambiedes.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Colombian Bunuelos</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Colombia</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ULPfZvsaPZ9AZ15GCQxGbGBh8A7wV7b48mSOb9BclKcVRBcIqK4ggzE_SLZb9cs339xycrzgfZxMCrBJsMUkUD2huiicest9Cwf58TEB1LElwUo7xzTM_XfmLWoQKmTtLXS5-_6hZnI/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062162152718386" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/colombian-bunuelos.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Natilla</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Colombia</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWS2tTG_PZ0JITZ80-_BkH3RyKKW-ogBI1q2Ipynn1TaWBuj5ZuDWsjUWjGd4RWfYuhhEAyWGD91Cp8WfETtV58Px5uLJWH25DptDRRLkDFoH5KCvAMvflgw_couJXwqdPxgpQbEcIKwc/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062161023844162" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/colombian-natilla.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Makowiek</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Poland</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062155432910210" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/makowiec.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Rabanadas</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Portugal</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LP_PBPwYVwqa__c_Z5uF0RNI6lkU6rL71XHggTt0TLtMfWztlrEuovZUhoSljPQZYutwL4_jDQw7rv5T215_ELFWnMEZtETzyJX3s7ZAF6Wx8_59xH3mmtHJFbOrQ5bD5yExs61YMU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059867961366450" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/rabanadas.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-size:100%;">- </span></span><span style="font-weight: bold;"><span style="font-size:100%;">Turron</span></span><span style="font-style: italic;"><span style="font-size:100%;">, Spain</span> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg159qs6-5gl7pdSoxKjZ8z6cta9P-dRIKGZ12uODYqO9zHabU85B3OrAYpADUV9UkYhPJW3dFSFNYHcg-65prGy0Z2ZhVS4zpl02m9AUgRv2aQLCtrZk7qj6pKKB5K462jk3ggzigDorQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059876485725202" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/turron.html">here</a></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"> </span></span></div></div><div style="text-align: justify;"><div style="text-align: justify;">- <span style="font-weight: bold;">Mince Pies</span>, <span style="font-style: italic;">U.K</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059878202287666" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/12/mince-pies.html">here</a></span><br /></div>- <span style="font-weight: bold;">Buche de Noel</span>, <span style="font-style: italic;">France </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059887200911458" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/buche-de-noel.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Christmas Biscuits</span>, <span style="font-style: italic;">South Africa </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060075612061954" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/12/chistmas-biscuits.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Sweet Potato Pie</span>, <span style="font-style: italic;">U.S.A </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060071865243378" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/sweet-potato-pie.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Christmas Pudding</span>, <span style="font-style: italic;">U.K <span style="font-size:85%;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083731870274" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/12/christmas-pudding.html">here</a></span><br />- <span style="font-weight: bold;">Anoushabour</span>, <span style="font-style: italic;">Armenia </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083303271890" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/anoushabour.html"><span style="font-size:85%;">here</span></a></span><br />- <span style="font-weight: bold;">Boukete</span>, <span style="font-style: italic;">Belgium </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYS053G08-CCOVQeGs2yrYbJsdLnTJUAvhQUqxl9odhutfh5MSkCuSc9HkZaNvg46T6v798advOkI3fEQXi0nfsRzDIDKPuxjbMfKPjPT-8wvvoaWyKFeERWYKDDXC76s9gIPlDYY8wck/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059878202287666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/12/boukete.html">here</a></span></span><br />- <span style="font-weight: bold;">Prianiki</span>, <span style="font-style: italic;">Russia</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIuT0QQwZGKUDBhwgafnFyQ2LYUlFYa80Wz9Bs33SAje3rtGeemL84rNvoa9zJgDC06_zvE_i6eQeob1a_nhg2xXLtp1hbRL1fUsvKp0iX6A1GmBsdQAjtqbpSpzK4jXPHlW7FyWcng4k/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059887200911458" border="0" /></a><span style="font-size:85%;"><a style="font-style: italic;" href="http://foodlorists.blogspot.com/2008/11/prianiki.html">here</a></span><br />- <span style="font-weight: bold;">Lebkuchen</span>, Germany <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUheO8R6Q9SI8LinoPCnueZ-_S5HA7su4_Yx-9KstNygAkXhiv6XockFi-aA6T2OEJP2T5znoBEYqoLSp1z7NSdZJgqyQ01sxNWoQxxb3Dr8vd0v0ORRr7OGVTJKAJcpQhi1gZiQQbLlY/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276059882555786914" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/lebkuchen.html"><span style="font-style: italic;">here</span></a></span><br />- <span style="font-weight: bold;">Payasa</span>, <span style="font-style: italic;">India</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7-z_fBQH7m1blG-tBXMVzpNPBC8R281sI77sXm3ljTpP2kBNlqwx6tde7l0HLDiVHmk3L9_HIREnYm3nEGdokjSZR8km7qF6JyFUuVDcOxca0zeQ_geo8c9TVogbV12slMFBQd2VsnM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060345300187298" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/payasa.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Banketstaaf</span>, <span style="font-style: italic;">Holland </span><span style="font-style: italic;"> </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SzTZFxsxgSnrAi975ShUPLZRzynOxey3sRMuT5FlI-qJ5pHpUJybziE_NvlAwdLyU9AXvqABuM9J0ovbvL0rvIVdOTS_X8Iq_CRDpRN_j4lrZZMh-yPXnZrRs21soPmJqyHGCwJFypQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276062155432910210" border="0" /></a><span style="font-style: italic;"><a href="http://foodlorists.blogspot.com/2008/11/banketstaaf.html"><span style="font-size:85%;">here</span></a></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp71eXAIY0R8Z1qOjBGr0kMLlmaYNlwlXCUKPXrSfcmQ722xteTvYFAkqT9IRjVrJK9aMKmuMb1l_S6x9P4ebyK7snifCLDkrpXt0lJnXR3Evz9-QH8NSj8-A8FHMbVriZDj38Vsw146M/s1600-h/Panettone.jpg"><img style="cursor: pointer; width: 180px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp71eXAIY0R8Z1qOjBGr0kMLlmaYNlwlXCUKPXrSfcmQ722xteTvYFAkqT9IRjVrJK9aMKmuMb1l_S6x9P4ebyK7snifCLDkrpXt0lJnXR3Evz9-QH8NSj8-A8FHMbVriZDj38Vsw146M/s200/Panettone.jpg" alt="" id="BLOGGER_PHOTO_ID_5276066482565366066" border="0" /></a><br /><span style="font-weight: bold;">Breads</span><br /><br /><div style="text-align: justify;">- <span style="font-weight: bold;">Cougnolle</span>, <span style="font-style: italic;">Belgium </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslSo0H9QMsz17fpXZ2EzpStPeBplpSQEcgI6N9YNJL5Eo1BGUOlQovg9T0NruSZlvZx-VnfSX8qU2TNAQXOPRRGt4gnQ6dXWKTF6lbR5HXJvZFa6TRaIc7aT7VSykRAI_vlciU6dAINs/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060071865243378" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/12/cougnolle.html"><span style="font-style: italic;">here</span></a></span><br />- <span style="font-weight: bold;">Panettone</span>, <span style="font-style: italic;">Italy <span style="font-size:85%;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUVYOKn1FDxl9HE7qkjuEa643G1O1DK0a1TrABFnIzS3pnuHGr-B8z-CM5Uh5VR4jwuZVdLFslL320VNf9zd7TVaAfd1helw6pexBKILV1fL998ld51PUz48QAg7iYjQ9UhYmAiPZgkU/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060075612061954" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/12/panettone.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Lussekatter</span>, <span style="font-style: italic;">Sweden</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkXnHYftZG0QL8fsK9YX-1uFGTbquNfOgrgATvMcRsoh-hVdJYrhDFY_a6x_ZxAAs5ITuW5JZ2al04uWzw5DEtV9StTQkXTzmrk5tMWLPSYSXB8YABtSDh6GI_X8rjs3vEFGzV1c3xnQ/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083731870274" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/12/lussekatter.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Weihnachtsstollen</span>, <span style="font-style: italic;">Germany </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9kf4OrcXHaPRq4iQ5RI3r1sPhi4_BeSSoyWuqEezC6XeKPfZsj8877rhHas_f_V6m3dxkCmQLxybob6mgRKlrZVlHYFEcASzqj84Mo2FmGMaNL-VQIhTvPx5kyWjci6FD5lF4W27LRM/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060083303271890" border="0" /></a><a href="http://foodlorists.blogspot.com/2008/11/weihnachtsstollen.html"><span style="font-size:85%;"><span style="font-style: italic;">here</span></span></a><br />- <span style="font-weight: bold;">Pan De Pascua</span>, <span style="font-style: italic;">Chile </span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s1600-h/Pot.gif"><img style="cursor: pointer; width: 20px; height: 20px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiissJTVKxQY742uaMSF1EW0CUGU8W4jh3RRDd1NpMWWLPgzg6QQHWZ31Knb885RsE4dcjw1SaHGJD00mmo606tb2BOcNGs1Gz7OeBtPPGCC0gYJMRyHcVu90LnIs_E1DYAodLMzOcb6Ew/s200/Pot.gif" alt="" id="BLOGGER_PHOTO_ID_5276060089580373074" border="0" /></a><span style="font-size:85%;"><a href="http://foodlorists.blogspot.com/2008/11/pan-de-pascua.html"><span style="font-style: italic;">here</span></a></span><br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBokedDlBS4Reh9xH4y6vedGMacRPbQ73X_N5sfL7k_GMmsjjrLRvu0Bl7PeavQ2ExnMxZQm4dYyCqvQq8GUAYDIR5q-7BrZwtm6MDAXsynI8XrHMIQ7alnGqhP5e4XiMG4ArgxUn2LA/s1600-h/holly.gif"><img style="cursor: pointer; width: 25px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBokedDlBS4Reh9xH4y6vedGMacRPbQ73X_N5sfL7k_GMmsjjrLRvu0Bl7PeavQ2ExnMxZQm4dYyCqvQq8GUAYDIR5q-7BrZwtm6MDAXsynI8XrHMIQ7alnGqhP5e4XiMG4ArgxUn2LA/s200/holly.gif" alt="" id="BLOGGER_PHOTO_ID_5276155299412936562" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLWLAoK1fCcvUpIggNOcnZgoxf8sR5Q_wx7bndhgw6-eh-owLuyGrTEH4Itjq8l4xFxPbp5UYVsEhfYOFytq8_LAeMQb2pMVq7lluf5hyphenhyphenNji2XtiD-8yEsdqHPgVAu_8loAY7m7dvSk0/s1600-h/holly.gif"><img style="cursor: pointer; width: 25px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLWLAoK1fCcvUpIggNOcnZgoxf8sR5Q_wx7bndhgw6-eh-owLuyGrTEH4Itjq8l4xFxPbp5UYVsEhfYOFytq8_LAeMQb2pMVq7lluf5hyphenhyphenNji2XtiD-8yEsdqHPgVAu_8loAY7m7dvSk0/s200/holly.gif" alt="" id="BLOGGER_PHOTO_ID_5276155290578537282" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdL0yQcaP369qYpRBb2SZIz2FU2m3_wtPSHe7C-FwGAoo_2jhzTZdBdCMc9bcn1-nDKdSrqkkUidSJ89oizdcxN5kINuhHhspa3vbIdRAP-KzMnCV_pKaMBngskv8oCIaneJCvINwBc/s1600-h/holly.gif"><img style="cursor: pointer; width: 25px; height: 25px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFdL0yQcaP369qYpRBb2SZIz2FU2m3_wtPSHe7C-FwGAoo_2jhzTZdBdCMc9bcn1-nDKdSrqkkUidSJ89oizdcxN5kINuhHhspa3vbIdRAP-KzMnCV_pKaMBngskv8oCIaneJCvINwBc/s200/holly.gif" alt="" id="BLOGGER_PHOTO_ID_5276155285560400594" border="0" /></a><br /></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1862958316489897982.post-82669725535564956552008-12-04T16:30:00.005+00:002008-12-04T17:07:39.047+00:00Traditional Turkey and Ham<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOblN8vDzRYeNy5pUJ0sqFjRChNV9fLT1s7n_JEdY1dy4cE9d_7X9AsCS-XUKm4efKDbBvdwsapz1ab9HcXZLlbz8x5rEuoJYcN54IT6GyGCFf3bpB3KrSG5-ycpKCHi5HBO6vk4Zvygw/s1600-h/christmas-turkeys.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 397px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOblN8vDzRYeNy5pUJ0sqFjRChNV9fLT1s7n_JEdY1dy4cE9d_7X9AsCS-XUKm4efKDbBvdwsapz1ab9HcXZLlbz8x5rEuoJYcN54IT6GyGCFf3bpB3KrSG5-ycpKCHi5HBO6vk4Zvygw/s400/christmas-turkeys.jpg" alt="" id="BLOGGER_PHOTO_ID_5275982239591906946" border="0" /></a><br /><div style="text-align: justify;">Now, back to Ireland and its center piece for Christmas dinner: turkey and ham. It was brought here by the British during their years in control of Irish people destiny. It consists on a pretty big turkey, roasted and stuffed with bread based stuffing, a poached ham, roast potatoes and some Brussels sprouts the lot served with gravy.<br /></div>So, this is how I would cook this turkey and ham in the restaurant.<br /><br />Recipe for 10+ people:<br /><ul style="text-align: justify;"><li>1 turkey (10-16 lb bird), with giblets<br /></li><li>1 ham (I prefer bone in)</li><li>1kg fresh bread crumb</li><li>500g butter</li><li>1 tablespoon fresh sage</li><li>1 bundle of fresh parsley</li><li> 4 onions</li><li>1 clove of garlic</li><li>3 carrots</li><li>2 stocks of celery</li><li>3 cloves</li><li>10 black peppercorn</li><li>sprig thyme<br /></li><li>2 bay leaves</li><li>1 glass white wine<br /></li><li>salt and pepper</li></ul>Place the ham in some fresh water over night and change the water at least a couple of time.<br /><br />Trim and get the turkey oven ready.<br /><br />In a large pot, sweat off one chopped onion, 2 chopped carrots and the chopped celery. Add the ham, the garlic and cover some cold water. Then, add the thyme, bay leaf, peppercorn and cloves. Cook at a gentle simmer for 3-4 hours, skimming from time to time.<br /><br />Meanwhile, cut the giblets in small dices, finely chop the onion (keep a couple of spoons on the side for the gravy), wash and chop the parsley and sage. Heat up 400g of butter into a cast iron pot, add the giblets and the onions cook them for few minutes. Then, add the herbs and the bread crumb. Stir well and set aside.<br /><br />Put some of the stuffing into the turkey and roast it. Tips and advice on roasting a turkey <a href="http://foodlorists.blogspot.com/2007/11/physics-and-christmas-diner.html">here</a> and <a href="http://foodlorists.blogspot.com/2007/01/roasting.html">here</a>.<br /><br />Towards 2/3 of the turkey cooking place the stuffing into the same tray as the bird.<br /><br />When the turkey is cooked, take it out of the roasting tray as well as the stuffing and the potatoes if you're cooking them with the turkey. Get rid off the excess fat and put it on the range, add the onion left over, a chopped carrot and <a href="http://foodlorists.blogspot.com/2007/10/culinary-terminology.html">sweat them off </a>for 5 minutes. Add the glass of wine, allow to <a href="http://foodlorists.blogspot.com/2007/10/culinary-terminology.html">reduce</a> by half, then add a couple of pint of water. Let reducing by half, strain the sauce and put it in sauce boat.<br /><br />Serve the turkey with ham on a tray with some stuffing, put the rest of the stuffing to the side in a dish. Put the sauce on the table along with roast potatoes and Brussels sprouts and some cranberry sauce (optional).<br /><br />And let the head of the household do the rest!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PdyxB5U9f-eehGJnoBobrqfhSCT06Cu9XV_h9AIjlfsePcLxtad1AENaKYG0-jiBpFbdp6eWCZ2o9ulDpZ9GhEIn_StrtkuPdQmgGCyENhwV5uCIftoSTO7z05QtrHWd5HayIovKxbM/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PdyxB5U9f-eehGJnoBobrqfhSCT06Cu9XV_h9AIjlfsePcLxtad1AENaKYG0-jiBpFbdp6eWCZ2o9ulDpZ9GhEIn_StrtkuPdQmgGCyENhwV5uCIftoSTO7z05QtrHWd5HayIovKxbM/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275980552278977090" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7h0CwuCgstMMPdFPQw5nh6gJnJzzJmBCb3bULqpyYOpQ5Gf3dixFWLU_EwX9whbbsjt4ryabhFs3V3v2-ywm5o7_cnPlCZdaYw7nrXFt0NACQ9_FkFvCWiK5-dMWbv7ivbeWxrBNu4Ys/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7h0CwuCgstMMPdFPQw5nh6gJnJzzJmBCb3bULqpyYOpQ5Gf3dixFWLU_EwX9whbbsjt4ryabhFs3V3v2-ywm5o7_cnPlCZdaYw7nrXFt0NACQ9_FkFvCWiK5-dMWbv7ivbeWxrBNu4Ys/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275980552272026786" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Suitable for pregnant women, nut free.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-81322339287705351412008-12-04T16:04:00.007+00:002008-12-04T16:30:55.521+00:00Nasi Kuning<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTljoHPYeXqiuUJkHaVKy3z30RPfrSAACM_7aJL7sI7X1XGEojeM7jyhd3RmtgKW8oraCtwC1ffULUsgHeebiZFtoY2dTZziimfuuvHbINH4hDUmnL6K9UBb75yMt8SGykfAXFfE0l6r0/s1600-h/nasi+kuning.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 375px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTljoHPYeXqiuUJkHaVKy3z30RPfrSAACM_7aJL7sI7X1XGEojeM7jyhd3RmtgKW8oraCtwC1ffULUsgHeebiZFtoY2dTZziimfuuvHbINH4hDUmnL6K9UBb75yMt8SGykfAXFfE0l6r0/s400/nasi+kuning.jpg" alt="" id="BLOGGER_PHOTO_ID_5275972794004133410" border="0" /></a><br />While being on holiday in Bali during the Christmas period a friend of mine was served nasi kuning has part of the lunch in celebration of Christmas. Christmas is not a traditional holy day in Bali as most of the population is of Muslim faith. But still, the family in which had welcomed him for 2 weeks did have a small celebration on Christmas day when simple presents were exchanged and a festive meal was served at lunch time. So, he gave me this recipe for the traditional nasi kuning from Bali.<br /><br />Recipe for 4 people:<br /></div><ul style="text-align: justify;"><li>1 1/2 cups long-grain rice, washed and drained</li><li>2 1/2 cups coconut milk</li><li>3/4 cup chicken stock</li><li>1 <i>salam</i> leaf*</li><li>1 <i>pandan </i>leaf**</li><li>1 stalk lemon grass, bruised</li><li>2 tablespoon turmeric</li><li>2 cm <span style="font-style: italic;">laos</span>***, cut in 4, lengthwise<br /></li><li>1 tablespoon salt</li></ul><div style="text-align: justify;">Combine all ingredients.<br /></div><p style="text-align: justify;">Cook the rice over high heat until the liquid comes to the boil, then lower heat. Then, simmer gently, so that the coconut milk does not catch and burn on the bottom of the pot.</p><p style="text-align: justify;">Remove the lemon grass and <i>laos</i> before serving.</p>--------<br /><div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzmmdaQy8PXrEsjzIah2GFcAQGU_R-z0onR3xMde7eDmrBqFbKyAEkI5ZljSFfUKVBviGpeGvGdDdatO836jiab6BGwLLuvLzzo4qXr0QOTxMexAxMkkhxrdhQmftKnmbjSrUueyK9Oc/s1600-h/Salam+leaf.jpg"><img style="cursor: pointer; width: 49px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzmmdaQy8PXrEsjzIah2GFcAQGU_R-z0onR3xMde7eDmrBqFbKyAEkI5ZljSFfUKVBviGpeGvGdDdatO836jiab6BGwLLuvLzzo4qXr0QOTxMexAxMkkhxrdhQmftKnmbjSrUueyK9Oc/s200/Salam+leaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5275972249293914018" border="0" /></a> *<span style="font-size:100%;"> <span style="font-style: italic;">salam leaf</span> is </span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >a subtly flavored lead of the cassia family, this bears no resemblance whatsoever to the taste of a bay leaf, which is sometimes suggested as a substitute.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4yFqd3Xr6J9NhaXH_L25_cINvQkmnmJmwoGsFylb9djNfichr02sq9zO7iJdY8Cnrm3JcHmmAOh5Nujy_1s3NHXeFV1DWfFfyi7NkiDL3ZBRPFB0W9ahPCDyBkeBVRiwBvmgd0R25Pg/s1600-h/Pandang+Leaves.jpg"><img style="cursor: pointer; width: 99px; height: 87px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4yFqd3Xr6J9NhaXH_L25_cINvQkmnmJmwoGsFylb9djNfichr02sq9zO7iJdY8Cnrm3JcHmmAOh5Nujy_1s3NHXeFV1DWfFfyi7NkiDL3ZBRPFB0W9ahPCDyBkeBVRiwBvmgd0R25Pg/s200/Pandang+Leaves.jpg" alt="" id="BLOGGER_PHOTO_ID_5275972245678397730" border="0" /></a> <span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >** <span style="font-style: italic;">pandan leaf</span> is </span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >the fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor dessert and cakes.</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >*** <span style="font-style: italic;">laos</span> is the name for galangal in Bali and Indonesia.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPoIrKYrV0NWClBTriJkmRfj_jvoOw2SaW6qfHCUwLtgRVEX30vQxletRYVq9iPheAHcf5Cb5nDhHwClf8aUdcNYtDC_rbJ_QHfyC8OPv8EQcBIG4ecavXajFwvnP02OngRNNUga0zj8/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPoIrKYrV0NWClBTriJkmRfj_jvoOw2SaW6qfHCUwLtgRVEX30vQxletRYVq9iPheAHcf5Cb5nDhHwClf8aUdcNYtDC_rbJ_QHfyC8OPv8EQcBIG4ecavXajFwvnP02OngRNNUga0zj8/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275971522732642866" border="0" /></a> <span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" ><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 204, 0);">lactose free, gluten free, suitable for pregnant women.</span></span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-72953630316908314512008-12-04T14:44:00.004+00:002008-12-04T15:32:53.304+00:00Pavo trufado de Navidad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXC3mpYifNuOl-dss5ppC64BeAmkdtO0rn78til6FFUyTsbrVA0VXZSylqLMpVGxChiSJZj5aTf-NiPZ_scD0nXorIFfYWaGOm6quMbG6hCBQfoTGWXm19f6Jkfx6atH10U2sbeK7b88/s1600-h/pavo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 128px; height: 96px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXC3mpYifNuOl-dss5ppC64BeAmkdtO0rn78til6FFUyTsbrVA0VXZSylqLMpVGxChiSJZj5aTf-NiPZ_scD0nXorIFfYWaGOm6quMbG6hCBQfoTGWXm19f6Jkfx6atH10U2sbeK7b88/s400/pavo.jpg" alt="" id="BLOGGER_PHOTO_ID_5275958215167363138" border="0" /></a><br /><div style="text-align: justify;">In many parts of Spain the center piece of Christmas dinner is the "pavo trufado de Navidad" or Christmas turkey stuffed with truffles.<br /><br />Recipe for up to 10 people:<br /></div><ul style="text-align: justify;" class="t"><li>1 turkey of 4 kg. </li><li>½ kg. minced lean pork </li><li>1 kg. minced veal </li><li>Salt and ground black pepper </li><li>1 glass of brandy </li><li>2 large glass of dry sherry </li><li>90g black truffles<br /></li><li>150 g "jamon serrano" </li><li>200 g sliced pork belly </li><li>6 eggs </li></ul><div style="text-align: justify;"> </div>First bone the turkey. Place the turkey upside down, cut the skin along the spine, and using the fingers, ease away the skin in one piece, first on one side of the backbone and then on the other. Take the breast apart and flat them out by opening them like a book making small cuts into the thickest part of the flesh, cut the fillets into strips. Bone the legs and wings and mince it .<br /><br />Put the pork and veal mince into a bowl along with the minced turkey and mix them well. Season with salt and ground black pepper, add the chopped truffles and the ham and pork belly cut into fine strips on the top of it. Sprinkle the mixture with the brandy and sherry and leave to marinate for 4 hours.<br /><br />Remove the sliced truffles and the strips of ham and belly of pork, and reserve. Then fold in the beaten eggs.<br /><br />Spread out the skin of the turkey on a clean surface and lay the fillets on top of it. spread some of the meat mixture onto the breasts. Then put a layer of strips of ham , pork belly , turkey fillets and slices of truffle, repeat until the ingredients are all used up. Using a stout needle, sew together the edges of the skin and secure the holes made by the wings and legs.<br /><br />Place the sew-up skin with its filling on a clean muslin cloth, roll it and secure the lot by a string on both sides.<br /><br />Put the roll into a large saucepan, together with the carcasses cut in small pieces and cut up vegetables and pour over some dry sherry. Cover with 3 liters of cold water . Bring to the boil and allow to cook at a gentle simmer for 3 hours. Make sure that it is evenly cooked, then remove the roll and leave it on a dish to drain and cool.<br /><br />Remove the cloth and place the roll onto a wire rack for few minutes to strain. Wrap the roll in some cling film and put it on a dish, place a chopping board on top, and put it to press , in the fridge for 12 hours.Cut the roll into slices about 1 cm thick.<br /><br />Serve with stewed apples and plums and decorate with slices of fresh pineapples and orange and with maraschino cherries.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq2yyOC1mk3yqQEPxs_fq1WxeSzOjjl6gouvNqN4gRWtsxSWqm26CP7Jb7Kb9b2nRBxTuWPpndZgd7mBw86RMNoMMazctL3I4pmQKvSZG0GIFoX5tDwTFyR78xLcVqQEXkg3pH23tQZM/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXq2yyOC1mk3yqQEPxs_fq1WxeSzOjjl6gouvNqN4gRWtsxSWqm26CP7Jb7Kb9b2nRBxTuWPpndZgd7mBw86RMNoMMazctL3I4pmQKvSZG0GIFoX5tDwTFyR78xLcVqQEXkg3pH23tQZM/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275956683313666418" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsjJhKykySXFHSd0xROP7fxt8DTSTVR5SA_GPcfqtWntUZbCfdWFBxMvfGHMAuKMD7kilOV_PJItTQGwzB2v6f6ev5QzU6Em3AH7oGvKoTWrm3KlJzcXCqatcN3ShQZ_TOwvUPxbeM00/s1600-h/Coin.gif"><img style="cursor: pointer; width: 14px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsjJhKykySXFHSd0xROP7fxt8DTSTVR5SA_GPcfqtWntUZbCfdWFBxMvfGHMAuKMD7kilOV_PJItTQGwzB2v6f6ev5QzU6Em3AH7oGvKoTWrm3KlJzcXCqatcN3ShQZ_TOwvUPxbeM00/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275956681169131746" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pzPlm6mBhwSI8VvYeD3Y5ECvGns1KBRYfgk4ShNB7-PWuIuFvUCQOJx7TrIpDp-c3t2dvRcwbi3p0_obpjAHe97HXJUXG_bvxpfMWKG9WesEKAq1-arGfzbL95k0eoQUq1WkRJ3AE8A/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pzPlm6mBhwSI8VvYeD3Y5ECvGns1KBRYfgk4ShNB7-PWuIuFvUCQOJx7TrIpDp-c3t2dvRcwbi3p0_obpjAHe97HXJUXG_bvxpfMWKG9WesEKAq1-arGfzbL95k0eoQUq1WkRJ3AE8A/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275956680735577298" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Gluten free, lactose free, nut free, suitable for pregnant women.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-18282122679764783582008-12-04T14:17:00.005+00:002008-12-04T15:33:42.759+00:00Roast goose with sour apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRRGgiXRmpoV5VGTY8tUEwITK1_uxVCwq37ucyEbEY34w1JbPu7vsHq-Gvbqm4lY4MgQJyROhDfPBZwWo0y23ZOrMZ7NQGVtMuHVrGoCDh3pad4ba4gkgPSQn_sbVdzGdpvxIcR8BaD8/s1600-h/Stuffed+goose.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 190px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRRGgiXRmpoV5VGTY8tUEwITK1_uxVCwq37ucyEbEY34w1JbPu7vsHq-Gvbqm4lY4MgQJyROhDfPBZwWo0y23ZOrMZ7NQGVtMuHVrGoCDh3pad4ba4gkgPSQn_sbVdzGdpvxIcR8BaD8/s400/Stuffed+goose.jpg" alt="" id="BLOGGER_PHOTO_ID_5275945533839860402" border="0" /></a><br /><div style="text-align: justify;">In Russia, traditionally, the center piece of Christmas dinner is a roast goose with sour apples served with stewed cabbage, potatoes and steamed buckwheat kernels.<br /><br />Recipe for 6 people:<br /></div><ul style="text-align: justify;"><li>1 goose (5kg bird)</li><li>1.5kg sour apples (antovka apples or other depending where you leave)</li><li>1 tablespoon butter</li><li>1/2 cup water</li><li>salt and pepper</li></ul><div style="text-align: justify;">Peel and core the apples. Slice them. Trim your goose and season it well (the inside cavity too).<br /><br />Fill the bird with the sliced apples and close both end by sewing them together. Grease well the goose.<br /><br /><a href="http://foodlorists.blogspot.com/2007/01/roasting.html">Roast</a> your bird for 2 to 2<span style="font-size:85%;">1/2 </span>hours in preheated oven at 180 degrees Celsius (356F). Half way through the cooking add the cup of water the roasting tray.<br /><br />Serve hot, the apple to the side and some stewed cabbage, potatoes and steamed buckwheat kernels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxWta1Ch75tDHiigkbckX67eZRCn121jDYDlQ8_cxuLLWLOpGewyB8L7iT99nhFpRpeomwP_6q5c1ER5bOOv3CCDNGT1u_m3ZIa-1s7ZOf29xLBA0JTzr6t44OxB7cpbU3dUKFDnsK6vp/s1600-h/Coin.gif"><img style="cursor: pointer; width: 14px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxWta1Ch75tDHiigkbckX67eZRCn121jDYDlQ8_cxuLLWLOpGewyB8L7iT99nhFpRpeomwP_6q5c1ER5bOOv3CCDNGT1u_m3ZIa-1s7ZOf29xLBA0JTzr6t44OxB7cpbU3dUKFDnsK6vp/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275944233596756018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_PkpRrbA0cxlT6Xy9o4S1mLOj81GIWqMbwbSroNA3Ug_mov4DZO5pUg0ADkeLxlI5r7z85ST1sdNkDTTvFrl4IYBZ4vEv5dmXdDLiN2NCVU79gZ112CC8QJH_WNiD4Wdot76MNhRaBI/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_PkpRrbA0cxlT6Xy9o4S1mLOj81GIWqMbwbSroNA3Ug_mov4DZO5pUg0ADkeLxlI5r7z85ST1sdNkDTTvFrl4IYBZ4vEv5dmXdDLiN2NCVU79gZ112CC8QJH_WNiD4Wdot76MNhRaBI/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275944233058914130" border="0" /></a> <span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 204, 0);">Gluten free, nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-78050321344940844742008-12-04T13:42:00.006+00:002008-12-04T14:16:30.067+00:00Dinde aux Marrons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF-kNntKC_YD7pCjFiW5Lf-9w5OhSTDSsMjSbPKJUT1v5CpyGoEa9bFMEgYaETsmZMDGOj9wY8prEqAOIslMnkNMYKNbdnUOy0610X6kAZG5AwHJeo9fBQHKI2ZWc7G3JYXIG8D0RsSnw/s1600-h/dinde+aux+marrons.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF-kNntKC_YD7pCjFiW5Lf-9w5OhSTDSsMjSbPKJUT1v5CpyGoEa9bFMEgYaETsmZMDGOj9wY8prEqAOIslMnkNMYKNbdnUOy0610X6kAZG5AwHJeo9fBQHKI2ZWc7G3JYXIG8D0RsSnw/s400/dinde+aux+marrons.jpg" alt="" id="BLOGGER_PHOTO_ID_5275938508823231330" border="0" /></a><br /><div style="text-align: justify;">In some part of France, the traditional Christmas dinner center piece is a roast turkey with chestnuts.<br /><br />Recipe for 8 people:</div><ul style="text-align: justify;"><li>1 turkey (a 4kg bird will be perfect)</li><li>1 tin chestnuts</li><li>200g smoked pork belly</li><li>2 onion</li><li>1 carrot, peeled, washed and chopped</li><li>150g celery, washed and chopped<br /></li><li>2 cloves of garlic</li><li>1 sprig of thyme</li><li>some oil</li><li>16 potatoes</li></ul><div style="text-align: justify;">Trim, season well and oil the turkey. Place the garlic, thyme in the turkeys cavity. Place it on one side onto a large roasting tray, start your oven at 200 degrees Celsius.<br /><br />Put your turkey in the oven and roast it. Turn your bird around every 15 minutes for 1h. Advice for roasting a turkey <a href="http://foodlorists.blogspot.com/2007/01/roasting.html">here</a> and <a href="http://foodlorists.blogspot.com/2007/11/physics-and-christmas-diner.html">here</a>.<br /><br />Half way through the cooking place the finely chopped onion, the chestnut, the diced up smoked pork belly and the potatoes (peeled and washed) into the roasting tray.<br /><br />When the turkey is full cooked, take it out of the roasting tray along with the chestnuts and potatoes. Take the excess fat out. Put your tray on the range, add 1 chopped onion, the carrots and celery and sweat them off for about 10 minutes. Then, deglaze you tray with a glass of white wine. Allow to reduce down by 2/3. Then, add a pint of water, allow to reduce by half and strain this jus into a sauce boat.<br /><br />Serve your turkey with the chestnut to one side of a hot tray and the potatoes to the other side and the jus in a sauce boat.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY_RGsZTo3wktULmneG6XAwvI1UOsbApa7RartIMwVGMtNMBaV-I0kK8CZJ8EAiLiXz6F7N49adkKHKZaDhn0d7A85eUJ3xMrutabLxJl11eLo7NCoTfcPkfid0prd98yQttYauYCpLrX/s1600-h/Coin.gif"><img style="cursor: pointer; width: 17px; height: 15px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY_RGsZTo3wktULmneG6XAwvI1UOsbApa7RartIMwVGMtNMBaV-I0kK8CZJ8EAiLiXz6F7N49adkKHKZaDhn0d7A85eUJ3xMrutabLxJl11eLo7NCoTfcPkfid0prd98yQttYauYCpLrX/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275938192652191122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjlCEHbwDMoQ0yOp7O3ltVsHKv9Q-VSjJRYSogZz93ZY2yTUdcanV7fqLkLVVWT_OGJdC7QHX4PiER3IQLwJYkr4d7qIANceWRCx1DJH4L_HksvSJass-Y0TLVqViPv7cz9TKysFwsQ-L/s1600-h/Coin.gif"><img style="cursor: pointer; width: 17px; height: 15px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjlCEHbwDMoQ0yOp7O3ltVsHKv9Q-VSjJRYSogZz93ZY2yTUdcanV7fqLkLVVWT_OGJdC7QHX4PiER3IQLwJYkr4d7qIANceWRCx1DJH4L_HksvSJass-Y0TLVqViPv7cz9TKysFwsQ-L/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275938090515921634" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Lactose free, gluten free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-24388920755950198472008-12-04T13:19:00.004+00:002008-12-04T13:41:51.684+00:00Polish Fried Carp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6Xj8FRlA0m4NS0B30TAcVNlMtobKBav5NhS7Im8Ulaa_2Cz80hzDDNgtPCDTD_swPobf6nKNA39noBt417n03BtUOkpdfZnrYYyD-7k_iaFUJIq_nbFjTTCAuzvAO5gVE6gJv4WhRf0J/s1600-h/Fried+carp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6Xj8FRlA0m4NS0B30TAcVNlMtobKBav5NhS7Im8Ulaa_2Cz80hzDDNgtPCDTD_swPobf6nKNA39noBt417n03BtUOkpdfZnrYYyD-7k_iaFUJIq_nbFjTTCAuzvAO5gVE6gJv4WhRf0J/s400/Fried+carp.jpg" alt="" id="BLOGGER_PHOTO_ID_5275929632357745010" border="0" /></a><br /><span style="font-family: georgia;font-size:100%;" ><br /></span><div style="text-align: justify;"><span style="display: block; font-family: georgia;font-size:100%;" id="formatbar_Buttons" ><span class="down" style="display: block;" id="formatbar_InsertUnorderedList" title="Bulleted List" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 16);ButtonMouseDown(this);"><img src="http://www.blogger.com/img/blank.gif" alt="Bulleted List" class="gl_list_bullet" border="0" />In Poland it is custom to eat a fried carp part of the Christmas eve dinner. In all small towns and cities you will find street shops selling live carps. People will buy their carps live and keep it alive until Christmas eve when it will be killed and cooked.</span></span><br /><span style="font-family: georgia;font-size:100%;" >Recipe for 4 people:</span><br /></div><ul style="color: rgb(51, 51, 51); font-family: georgia; text-align: justify;"><li><span style="font-size:100%;">1 carp of 1kg<br /></span></li><li><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">10g salt</span></li><li><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">1g white pepper</span></li><li><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">20g butter</span></li><li><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">5 cloves of garlic</span></li><li><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">400g olive oil</span></li></ul><div style="text-align: justify;"><span style="font-family:georgia;font-size:100%;"><span style="font-size:10;"><span style="font-family: georgia;font-size:100%;" >Kill and gut the carp and wash them thoroughly.</span></span></span><br /><br /><span style="font-family:georgia;font-size:100%;"><span style="font-size:10;"><span style="font-family: georgia;font-size:100%;" >Brush the inside of the fish with the garlic, season well and shallow fry them.</span></span></span><br /><br /><span style="font-family:georgia;font-size:100%;"><span style="font-size:10;"><span style="font-family: georgia;font-size:100%;" >Take the fish out on kitchen paper.</span></span></span><br /><br /><span style="font-family:georgia;font-size:100%;"><span style="font-size:10;"><span style="font-size:100%;">Serve hot.</span></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6qSumfz_qm1ArYqRliwcSOQdAExq-PDMBorCecp7q1tLqwwOe5UVg5OJWeIRDOC8vFtoGWexIQ_GzQFP_81ZhiHw8nPglg3Y-uNcfuAqqAUWIBtf6Y3I3X4n8ipnsixTDL6qGCeghQmT/s1600-h/Coin.gif"><img style="cursor: pointer; width: 17px; height: 15px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6qSumfz_qm1ArYqRliwcSOQdAExq-PDMBorCecp7q1tLqwwOe5UVg5OJWeIRDOC8vFtoGWexIQ_GzQFP_81ZhiHw8nPglg3Y-uNcfuAqqAUWIBtf6Y3I3X4n8ipnsixTDL6qGCeghQmT/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275928268434067186" border="0" /></a> <span style="font-family:georgia;font-size:100%;"><span style="font-size:10;"><span style="color: rgb(255, 204, 0); font-style: italic;font-size:85%;" >Gluten free, lactose free, nut free.</span></span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-73845318370444915922008-12-04T12:46:00.004+00:002008-12-04T13:18:52.046+00:00Piftie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQRqzDv28P-450_pLQQ0cHG8FTIBUhHDlLi2ewaURVbNKOGW_7302Gb7UqZPrIrLOFhgER_Ncqvd1Bj5L2FX8JNiM-mjsszo1rHDDauB12NumWtyLaGf5BU7IdxJERVYvEz0I5tjewxTf/s1600-h/Piftie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQRqzDv28P-450_pLQQ0cHG8FTIBUhHDlLi2ewaURVbNKOGW_7302Gb7UqZPrIrLOFhgER_Ncqvd1Bj5L2FX8JNiM-mjsszo1rHDDauB12NumWtyLaGf5BU7IdxJERVYvEz0I5tjewxTf/s400/Piftie.JPG" alt="" id="BLOGGER_PHOTO_ID_5275923696912669362" border="0" /></a><br /><br /><div style="text-align: justify;">A Romanian Christmas lunch will usually start by a traditional piftie. It is a kind of pork meat jelly or "aspic".<br /><br />Recipe for 10 people:<br /></div><ul style="text-align: justify;"><li><span style="font-family: georgia;font-size:100%;" >3 lbs. (1.5kg) Pork feet and head</span></li><li>1 onion</li><li>2 carrots</li><li>1 parsnip</li><li>1 parsley root</li><li>1 celeriac</li><li>2 bay leaves</li><li>4 juniper berries</li><li>4 garlic cloves</li><li><span style="font-family: georgia;font-size:100%;" >salt</span></li></ul><div style="text-align: justify;"><span style="font-size:100%;">The day previous making your piftie, wash and clean the pig's trotters and pig's head. If hairy, singe them and put them in some cold water with some vinegar to soak over night.</span><br /><br /><span style="font-size:100%;">The next day, wash and dry the pig's head and trotters. Split the pig's trotters in two lengthwise and break the head with the mallet. Place in a large pot and some water so that there are 3-4 inches of water above the pork pieces. Boil over slow to medium heat for 2-3 hours. skim from time to time. Then add the vegetables, bay leaves, and juniper berries and allow to cook for another hour.</span><br /><br /><span style="font-size:100%;">Take the meat of the bones and place it at the bottom of deep oven dish.</span><br /><br /><span style="font-size:100%;">Chop the garlic and add it to the meat bouillon that you will have strained through a muslin cloth. Then pour on top of the meat in the dish. </span><br /><br /><span style="font-size:100%;">Refrigerate until it sets.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVRxuZUnCnwNimJ6ZBjMyj5JZwSVshL-oV2aStJDcTXEJF8iUQkp_FuQtZ52Rajim52UpusIrQq3Wz11rjOH9m_V1K2pa7BOyx-wMm_ERSle9D5qftmc2DcQeamVtuhWbstZpbi5gBkf/s1600-h/Coin.gif"><img style="cursor: pointer; width: 16px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TVRxuZUnCnwNimJ6ZBjMyj5JZwSVshL-oV2aStJDcTXEJF8iUQkp_FuQtZ52Rajim52UpusIrQq3Wz11rjOH9m_V1K2pa7BOyx-wMm_ERSle9D5qftmc2DcQeamVtuhWbstZpbi5gBkf/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275921466572532034" border="0" /></a> <span style="font-size:100%;"><span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Lactose free, gluten free, nut free suitable for pregnant women.</span></span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-65741680975774302172008-12-04T11:50:00.015+00:002008-12-04T12:46:31.445+00:00Maori Hangi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO-qy47KDvOPrgcvmQdOEegtHDTBQuHS4DQzXR1ekf3rAtTvOxGcbLxWHRXS0qDk6zSeJDAlEcQsZ1Zf6epe6isyzUzsG6vQIZgpXbbTefnb4c_eLL4WcsO_0xO3RTeQE524pDlRVSev9/s1600-h/Maori+hangi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 261px; height: 196px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO-qy47KDvOPrgcvmQdOEegtHDTBQuHS4DQzXR1ekf3rAtTvOxGcbLxWHRXS0qDk6zSeJDAlEcQsZ1Zf6epe6isyzUzsG6vQIZgpXbbTefnb4c_eLL4WcsO_0xO3RTeQE524pDlRVSev9/s200/Maori+hangi.jpg" alt="" id="BLOGGER_PHOTO_ID_5275908056095737314" border="0" /></a><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 10"><meta name="Originator" content="Microsoft Word 10"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CYANNSE%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">In <st1:country-region><st1:place>New Zealand</st1:place></st1:country-region> most people will traditionally have their Christmas dinner outside. It may be a barbecue or a full traditional British style turkey dinner. But some people will make a traditional Maori hangi cooked in the traditional stone and earth oven ; the umu.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">The amount of each ingredients needed will depend on how many people are at the party:<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* A loin of pork, rolled and secure with a roasting string<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* A Boned leg of lamb rolled and secured with a roasting string<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Chicken legs<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* cabbage, washed and cut in four<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Kumara*<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Pumpkin, cut in large dices<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* some thyme and rosemary<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Salt and pepper<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Bread Stuffing, a traditional bread, sage and onion stuffing<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><span style=""> </span>* Steam Pudding, usually most people would use the traditional Christmas pudding <o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Food<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Usually most of the preparation is done the night before so that everything is ready for the morning for the lighting of the Hangi.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">It is very important to place the food in the correct order in the baskets as everything will be cooking together. So place the large roast meat on the bottom of the baskets with chicken on top. Put the potato's and kumara in next and cabbage quarters to fill in any gaps. Finally place the stuffing in an oven bag or mutton cloth on top. Salt<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Ground<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Make the hole a bit bigger than your basket size so you can tuck the sacks and mutton cloth<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">down the side. The hole doesn't have to be very deep, just enough to hold for the stones and about a third of the depth of you pots.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Some people differ in this next part as to preference but most Maori build the fire over the hole. Now that you have dug your hole, you need to fill the hole with screwed-up newspaper as this will be used in the morning to ignite the fire. Next place the small log of wood on top of the paper and build a typical fire placing the wood in increasing size order, criss-crossing by layer until all the wood is used. Then stack the rocks on top of the wood.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Place a protective cover over the fire-stack to protect it from the morning dew and to ensure a dry start in the morning.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">The next morning, light your fire allow to burn until all the wood has burned down. Then, use a shovels and rakes to scoop out any smoking embers so that there is only rocks left in the hole. Make sure to do this carefully.Get rid off the ashes left around by a quick spray of the hose on the rocks.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Making of the Hangi<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Flatten out the rocks as much as possible and place the basket on the stones. give the stones and basket a quick spray with the hose to create some steam, then immediately place the cloths over the basket allowing the edges to go down the sides of the hole. Place a potato on the top of the cloth as an indicator of the state of the cooking process. Place the wet sacks on this, layering them as to cover the basket but dot allow them to go down the side of the basket so that they lay on the top of the ground. Place the dirt on top of this stack of cloth. Make sure to seal off any places where steam is escaping.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Cooking time for one basket is around 2 1/2 - 3hours.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Taking out the Hangi<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">Uncover dirt from the sacks and peel back the sacks being careful not to spill any dirt into the basket. Check the potato to see if it is cooked. Remove the cloth and use the sacks as protection to hold the hot basket. Take to the kitchen and serve.<o:p></o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;"><o:p> </o:p></span></p><div style="text-align: justify; font-family: georgia;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">
<br /></span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:85%;">* Kumara is the Maori name for the common sweet potato.</span></p><p style="text-align: justify;font-family:georgia;" class="MsoNormal">
<br /><span style="font-size:100%;"><span style="font-size:8;"><o:p></o:p></span></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:100%;"><span style="font-size:8;"><o:p> </o:p></span></span></p><div style="text-align: justify;"> </div><p style="text-align: justify;font-family:georgia;" class="MsoNormal"><span style="font-size:100%;"><span style="font-size:8;"><o:p> </o:p></span></span></p><div style="text-align: justify;"> <span style="font-style: italic; font-weight: bold;font-family:georgia;font-size:85%;" >Information thanks to <a href="http://www.whanaushow.co.nz/">"the Whanau show"</a>.</span>
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<br /></span></p><p class="MsoNormal"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYmvXfnOcgOttgkoJ6qDVopJxHWpjR8oP6Egkzeg01tArYWJZxDYF2uU7wdXARYGqDaS1VZIK-qPhqomwFwwELkmnLKuI3zF5BQjLwvCmAbtsJUIf-VKR1khBwar0VT6B1FEHsXmVpjKh/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYmvXfnOcgOttgkoJ6qDVopJxHWpjR8oP6Egkzeg01tArYWJZxDYF2uU7wdXARYGqDaS1VZIK-qPhqomwFwwELkmnLKuI3zF5BQjLwvCmAbtsJUIf-VKR1khBwar0VT6B1FEHsXmVpjKh/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275905195137660018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3oTTuvh_OSYCmgUqRxyHuofoUpF3iAH8bDxNoe-a3_EPktk0HUyKnPvYBq2ZxYSqgEq-fTZphfdO1BEN5rXChusqrbkY6rbJxcXfKfdiny25M5f4QTC5w0At9vC-1xt12agyBnYwMWEj/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3oTTuvh_OSYCmgUqRxyHuofoUpF3iAH8bDxNoe-a3_EPktk0HUyKnPvYBq2ZxYSqgEq-fTZphfdO1BEN5rXChusqrbkY6rbJxcXfKfdiny25M5f4QTC5w0At9vC-1xt12agyBnYwMWEj/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275905255342779906" border="0" /></a> </span><span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Suitable or pregnant women, nut free, lactose free, gluten free.</span></span>
<br /><span style="font-size:10;"><o:p></o:p></span></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-28858229027307331002008-12-04T00:07:00.006+00:002008-12-04T01:29:06.827+00:00Boukete<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfkHpDeom0W3NMFtmbwXfVAXB7rDSQZCWVELz3si0Rl_HgRGlCLhe9BVYDaAYtJDpB-AdPFdoz4QFdDpDNVMNtML78y3jMjVkIOPa0bdpRejSITBFMssM2mbLrhHebf0ibic5khPO3wDJ/s1600-h/bouquettes.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfkHpDeom0W3NMFtmbwXfVAXB7rDSQZCWVELz3si0Rl_HgRGlCLhe9BVYDaAYtJDpB-AdPFdoz4QFdDpDNVMNtML78y3jMjVkIOPa0bdpRejSITBFMssM2mbLrhHebf0ibic5khPO3wDJ/s400/bouquettes.gif" alt="" id="BLOGGER_PHOTO_ID_5275728351912517682" border="0" /></a><br /><div style="text-align: justify;">In the city of Liege in Belgium it is tradition to make the "boukete" on Christmas eve for the pleasure of kids and grown ups alike. They consist of thick buckwheat pancakes flavoured with rum and raisins.<br /><br />Recipe for 10 to 20 Belgian Christmas pancakes:<br /></div><ul style="text-align: justify;"><li>500g strong flour</li><li>500g buckwheat flour</li><li>75g fresh yeast</li><li>3 eggs</li><li>50 cl milk</li><li>50 cl water</li><li>some rum</li><li>some raisins</li><li>2 tablespoons caster sugar</li><li>some unrefined, granulated sugar</li><li>butter for the cooking</li></ul><div style="text-align: justify;">Mix the yeast in some warm milk with two tablespoons of caster sugar.<br /><br />In a large bowl, mix both flour, a pinch of salt and make well in the middle. Pour the yeast and start bringing in some the four. Add the eggs and make a dough with these few ingredients. Cover and allow to raise for a couple of hours, covered in a warm place.<br /><br />Then add the milk and the water (warm). Mix well and strain to avoid lumps. Add 10cl of rum.<br />Allow the batter to raise for another couple of hours.<br /><br />Meanwhile soak the raisins in some rum.<br /><br />Cook a small ladle of batter at a time on a buttered frying pan, as you cook them add few raisins to the pancake.<br /><br />Serve warm with some unrefined granulated sugar and a glass of mulled wine.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAormDJF-c8YtpST1w3VmudaXUwuA4ygphpTyYPMt-hiFpnTL0TblIbx2YGMntBu7n6kEZ2HoU9vWElUEnp_r_3GIc0Jn4p6_mLX3c49pRvzJgoC88HMVALK3gO4fr_JVfkwzryu4627I/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAormDJF-c8YtpST1w3VmudaXUwuA4ygphpTyYPMt-hiFpnTL0TblIbx2YGMntBu7n6kEZ2HoU9vWElUEnp_r_3GIc0Jn4p6_mLX3c49pRvzJgoC88HMVALK3gO4fr_JVfkwzryu4627I/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275727728268630754" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Nut free and suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-41080701416196964792008-12-03T23:12:00.005+00:002008-12-04T01:29:40.573+00:00Finish Roast Wild Duck<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pOeJynP7nck5xPwKrHhEkJNGwbuee2NNiCKHrvv0uVNuAiFXVa2dIszrZqlWRNC67DyYA3RQ_FFq0wgP5oq334ECyhAF9ysanPHi3Ov1930L_VibE3GjLcafM5k5OPFQ2YoFvYvh9Fvh/s1600-h/Wild+roast+duck.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pOeJynP7nck5xPwKrHhEkJNGwbuee2NNiCKHrvv0uVNuAiFXVa2dIszrZqlWRNC67DyYA3RQ_FFq0wgP5oq334ECyhAF9ysanPHi3Ov1930L_VibE3GjLcafM5k5OPFQ2YoFvYvh9Fvh/s400/Wild+roast+duck.jpg" alt="" id="BLOGGER_PHOTO_ID_5275719672717653122" border="0" /></a><br /><div style="text-align: justify;">In Scandinavian countries Christmas is often made of spiced biscuits, a roast turkey or duck and finished by an almond rice pudding. So, the following recipe is a traditional wild duck recipe from Finland that a friend of mine was served on a Christmas day in the family of his girlfriend in Tampere.<br /><br />Recipe for 6 people:<br /></div><ul style="text-align: justify;"><li>1 wild duck of 1.2kg, trimmed and ready to roast</li><li>50g butter</li><li>6 slices of streaky bacon</li><li>100g cranberries</li><li>1 slice of died bread</li><li>50g Aura blue cheese</li><li>10cl creme fraiche </li></ul><div style="text-align: justify;">In a large cast iron pot, sear the duck on all sides until golden blond. Wrap it with the streaky bacon and put it to cook, cover and with a cup of water in a preheated oven at 200 degrees Celsius (390F) for about 40 minutes.<br /><br />When the duck is cooked pour the cooking juice in a sauce pan, bring it to the boil. Add the cranberries and simmer for 5 minutes. Then, add the bread and the blue cheese. Cook for a couple of minute and then add the creme fraiche. Allow to simmer for 5 more minutes.<br /><br />Carve the duck and place the meat on a hot tray, then pour the sauce over it, straining it as you go.<br /><br />Serve with a nice mixed salad and few sauté potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UP9rvjYxigiyunCz2f7nMoK1cHM1ehrXogQPUiHXF7kK43sLrd6FxN24pvXDoZlEGja8HfKbzirb6e82RKtTlkl0vS01HBPJAxEIhwUrhQ1HZTNXiPQuKkL8LB0aIc80-aFM8bbOuqKY/s1600-h/Coin.gif"><img style="cursor: pointer; width: 12px; height: 11px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3UP9rvjYxigiyunCz2f7nMoK1cHM1ehrXogQPUiHXF7kK43sLrd6FxN24pvXDoZlEGja8HfKbzirb6e82RKtTlkl0vS01HBPJAxEIhwUrhQ1HZTNXiPQuKkL8LB0aIc80-aFM8bbOuqKY/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275718221186466610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdt6zxZc40Fs5qP-walMycV2tjVZkTWV7SgktBwtV0uisiEQ4Gcrl2HZZJBjg2hVnFQ8pNNn-tQkDOqc5GdUQH4nU15YHictap9OASixO_yPOfdW_-RbQUrWGCpLWaYnvuTMKP3tD4IHR/s1600-h/Coin.gif"><img style="cursor: pointer; width: 13px; height: 11px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdt6zxZc40Fs5qP-walMycV2tjVZkTWV7SgktBwtV0uisiEQ4Gcrl2HZZJBjg2hVnFQ8pNNn-tQkDOqc5GdUQH4nU15YHictap9OASixO_yPOfdW_-RbQUrWGCpLWaYnvuTMKP3tD4IHR/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275718220191507218" border="0" /></a><span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;"> Nut free, not suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-61506155650812339452008-12-03T18:14:00.006+00:002008-12-04T01:51:26.295+00:00Roast goose with braised red cabbage, apples, prunes and chestnuts<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQpD6pOYWQoV50I8NFwwnyQsSWyrFBzZ0hOLFr0T2mHJjzUr_9PuBNIO2XeM95I-mLgLqp6_rD-J0nhnCyy61Wsi7ji4amODH4eqny3CBTTCTLhNmUQ_GT_E8m-Rxcnutsy35lY1IvM3f/s1600-h/roast+goose.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQpD6pOYWQoV50I8NFwwnyQsSWyrFBzZ0hOLFr0T2mHJjzUr_9PuBNIO2XeM95I-mLgLqp6_rD-J0nhnCyy61Wsi7ji4amODH4eqny3CBTTCTLhNmUQ_GT_E8m-Rxcnutsy35lY1IvM3f/s400/roast+goose.jpg" alt="" id="BLOGGER_PHOTO_ID_5275675753813245234" border="0" /></a><br />In Germany the traditional Christmas dinner consists of a roast goose served with braised red cabbage, dried prunes, apples and chestnut.<br /><br />Recipe for 4-6 people:<br /></div><ul style="text-align: justify;"><li>5kg female goose, trimmed</li><li>1 red cabbage</li><li>1 cup red wine vinegar</li><li>6 apples</li><li>1 tin of chestnuts</li><li>100g goose fat</li><li>1 cup brown sugar</li><li>1/2 raisins</li><li>2 cloves</li><li>5 black peppercorn</li><li>100g dried prunes</li><li>1 tablespoons grey sea salt</li><li>1/2 cinnamon stick</li><li>1 bay leaf</li></ul><div style="text-align: justify;">The day before, shred the red cabbage, put it in a cast iron pot with the goose fat, Brown sugar, peppercorn, cloves, cinnamon, red wine vinegar, raisins, two apples (peeled, cored and sliced) and sea salt. Mix well and leave over night.<br /><br />Get your goose oven ready and <a href="http://foodlorists.blogspot.com/2007/01/roasting.html">roast</a> it for 20 minutes and 15 minutes per kilos. Half way the cooking time add 4 apples, peeled, cored and cut in four, the prunes and the chestnut around the goose in the roasting tray.<br /><br />Meanwhile, put the pot of red cabbage on a medium heat to cook for 2h30.<br /><br />Serve the goose on a tray with the apples, prunes and chestnuts around it. Serve the cabbage on the side.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1hlCt2tZmJupmxyuoqdrSijmSiBUwCfdIyofn_GOMrpqB8dfRC5vyJvF9SZVdxXcZ69HI3-HaBUnuJ7BTkSMpb2sLsm3dQdJx3L-EF6Sv0PP_RujaVEn_cmuvEu9OUU-0mas51Kzfxy/s1600-h/Coin.gif"><img style="cursor: pointer; width: 16px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1hlCt2tZmJupmxyuoqdrSijmSiBUwCfdIyofn_GOMrpqB8dfRC5vyJvF9SZVdxXcZ69HI3-HaBUnuJ7BTkSMpb2sLsm3dQdJx3L-EF6Sv0PP_RujaVEn_cmuvEu9OUU-0mas51Kzfxy/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275675412380503250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuxyjlpZCkPTjIMNVCSLCb8bf3ixu7mSrb-Xa02Z0T0kbleb_vm0m_N9iVTlDDjjP_T9tf9_XNGDK_mCCopSub9JwKKoMUxceIowEHwojUOAvOHwzbG6EjLDEo48tzO8eEfDwUwVCKmjb/s1600-h/Coin.gif"><img style="cursor: pointer; width: 16px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuxyjlpZCkPTjIMNVCSLCb8bf3ixu7mSrb-Xa02Z0T0kbleb_vm0m_N9iVTlDDjjP_T9tf9_XNGDK_mCCopSub9JwKKoMUxceIowEHwojUOAvOHwzbG6EjLDEo48tzO8eEfDwUwVCKmjb/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275675404080345810" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Suitable for pregnant women, nut free, lactose free, gluten free.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-19384589665830524962008-12-03T17:53:00.005+00:002008-12-04T01:30:10.940+00:00Grilled Spiny Lobster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUVjNKUbb6UJFWlsgaspJyAM7gPVnv3HFxsjRFVL7fNFX2Vn8dYAjZ4BEbHC1kR-EZiPSNdMqkksmZgbRFMEd_37nOEqU81Odb5yNZuUfH6KkPqcxjy2quEA8jbodpUtdyKJC29KRhjI-/s1600-h/Langouste+grille.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUVjNKUbb6UJFWlsgaspJyAM7gPVnv3HFxsjRFVL7fNFX2Vn8dYAjZ4BEbHC1kR-EZiPSNdMqkksmZgbRFMEd_37nOEqU81Odb5yNZuUfH6KkPqcxjy2quEA8jbodpUtdyKJC29KRhjI-/s400/Langouste+grille.jpg" alt="" id="BLOGGER_PHOTO_ID_5275628321590483922" border="0" /></a><br /><div style="text-align: justify;">Another dish that would find its way to a traditional Christmas lunch in on the French Indian Ocean island of La Réunion is grilled spiny lobster which are plentifull in the waters surrounding the island.<br /><br />Recipe for 4 people:<br /></div><ul style="text-align: justify;"><li>4 large spiny lobster</li><li>1 lime</li><li>2 tablespoons of vegetable oil</li><li>200g of <a href="http://recipes.wikia.com/wiki/Riz_creole">riz creole</a></li><li>salt and pepper<br /></li></ul><div style="text-align: justify;">Over on the island people would start a fire on the beach and grill their spiny lobster on it. As the weather won't permit that every where, lets use our good old fashion household grill.<br /><br />Take your live spiny lobsters by the head, place them on a carving board and with a chopping knife start cutting through the "poor" crustacean digging you knife in the middle of the head, then cut towards the end of the tail. Then cut through the place where your hand was.<br /><br />Place them on a tray, drizzle with the oil and the juice of the lime. Season well and grill them for about 15-20 minutes.<br /><br />Serve straight away along with some "riz creole" and of course a glass of ti punch.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYTyuX7doLb6jrSTB87Bls-aRYv2Jn9ePj7QHp7c-i_fmxNqImSaRux99AL8cjWdw1YtYz1HmDCJGW69iIwYtrp_pkYCn3FLpDXZ6pTtAuW7Ndf4hsmlqm2puCH23Jg8B3f1v5oyofBB1/s1600-h/Coin.gif"><img style="cursor: pointer; width: 14px; height: 12px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYTyuX7doLb6jrSTB87Bls-aRYv2Jn9ePj7QHp7c-i_fmxNqImSaRux99AL8cjWdw1YtYz1HmDCJGW69iIwYtrp_pkYCn3FLpDXZ6pTtAuW7Ndf4hsmlqm2puCH23Jg8B3f1v5oyofBB1/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275627605744550898" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0QiSLrMEtHlqodieXLQ3Tz8uBOCaXstfRLCY9weTZWas9DurWD8_rtETm37WBRS5OyYV0_7VZj8Dj9x3PClP1zAGkd9qi3RZI5UYiAJfxxxPeYGY1DjNT5F_r6ca0u9oi03oQBxHiDx_/s1600-h/Coin.gif"><img style="cursor: pointer; width: 14px; height: 12px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0QiSLrMEtHlqodieXLQ3Tz8uBOCaXstfRLCY9weTZWas9DurWD8_rtETm37WBRS5OyYV0_7VZj8Dj9x3PClP1zAGkd9qi3RZI5UYiAJfxxxPeYGY1DjNT5F_r6ca0u9oi03oQBxHiDx_/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275627609309232722" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6c0-zT1a-JNfvjyW8-xEAUC26AXVjZN2j0UMoH64dslI6IEZfmxOJfAXHO8-eOOL_8Wu1rTcGmmvhqD2oetC5cp8f7ymXL-x-SS1IYlV83Ki4K010-Fw4QkqcV8FhGu0MHESNbnKy84l/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 12px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6c0-zT1a-JNfvjyW8-xEAUC26AXVjZN2j0UMoH64dslI6IEZfmxOJfAXHO8-eOOL_8Wu1rTcGmmvhqD2oetC5cp8f7ymXL-x-SS1IYlV83Ki4K010-Fw4QkqcV8FhGu0MHESNbnKy84l/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275627611712327762" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Lactose free, gluten free, nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-66385223644372007622008-12-03T16:33:00.007+00:002008-12-04T01:30:24.671+00:00Boudin Antillais<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyy41yC-2gTzGmCpnTKp2XoMlboQWeea7feExtG_m-mxTS2YYZNHO8oYpTm4uh5N8VP2l0KDVmFKG4a7d11BDPZ1UUc535M3b_cvXwPbmLLS6m5uKpDRFtweyGquWEC0ZCaaUmL6lVvgU/s1600-h/Boudin+Antillais.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyy41yC-2gTzGmCpnTKp2XoMlboQWeea7feExtG_m-mxTS2YYZNHO8oYpTm4uh5N8VP2l0KDVmFKG4a7d11BDPZ1UUc535M3b_cvXwPbmLLS6m5uKpDRFtweyGquWEC0ZCaaUmL6lVvgU/s400/Boudin+Antillais.jpg" alt="" id="BLOGGER_PHOTO_ID_5275623107495656882" border="0" /></a><br /><div style="text-align: justify;">On the French Caribbean Island of La Guadeloupe, La Martinique and the island of La Réunion in the Indian Ocean Christmas is often celebrated by, amongst other local specialties, having the traditional "<span style="font-style: italic;">boudin Antillais</span>" or black pudding from the West Indies for lunch on Christmas day.<br /><br />Recipe for 12 people:<br /></div><ul style="text-align: justify;"><li>1 litre of pig's blood, homogenised and ready to use<br /></li><li>2 metres of natural sausage skin</li><li>500g fresh bread, crust off</li><li>6 hot chilies</li><li>25cl milk</li><li>50 spring onions</li><li>1 onion</li><li>1 clove of garlic</li><li>250g fresh chives, finely chopped</li><li>100g lard</li><li>5 sprigs of thyme</li><li>2 cloves</li><li>2 "<span style="font-style: italic;">graine de bois d'inde</span>" or pimenta dioica*</li><li>pinch of nutmeg</li><li>salt and pepper</li></ul><div style="text-align: justify;">Soak the bread into the milk. Trim and crush the chilies along with graine de bois d'Inde. Wash and trim the spring onions and chop them very finely. Peel and wash the onion and chop it very finely, too.<br /><br />In a cast iron pot, cook the onion and spring onions with lard until they get a golden blond colour. Then, add the chives and thyme and allow to cook for 5 more minutes.<br />Strain the bread and mash it with a fork. Then, add it to the onions. Add the strained milk to the mixture and allow this onion, bread milk mixture to cook for 5 minutes.<br /><br />Crush the cloves in a mortar. Add the blood into the pot and stir constantly on a very gentle heat. Make sure that the mixture does not reach over 55 degrees otherwise it will coagulate. Season with the chilies, graine de bois d'Inde and salt and pepper. Continue to cook, very slowly, for another 10 minutes, stirring all the time.<br />Take your pot of the off the heat and allow the mixture to cool down.<br /><br />When the mixture has set, put it in a piping bag with a wide round nozzle. Fit the skin onto the nozzle and start piping the mixture out into the skin. Every 5 to 10 cm twist several times the skin to separate the different sausages.<br />When all your "boudins" are done, bring to a gentle simmer a large pot of salted water and cook your "boudin Antillais" for 30 minutes.<br /><br />Serve hot, with a "ti punch".<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqjKSD6uXP5gs62VV6UAsvGJwOq_z8jPLG22OeDvQCXtXxX7EhabUD7Uu1fpiXyoOT2lovsqePn4oXKwVT2tgF4OINkGbO72OU3CvviURsQAxwgqVRhXiFDWuiRo4cKuS6iz0AS_Up67Y/s1600-h/Bois+d%27inde.jpg"><img style="cursor: pointer; width: 94px; height: 76px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqjKSD6uXP5gs62VV6UAsvGJwOq_z8jPLG22OeDvQCXtXxX7EhabUD7Uu1fpiXyoOT2lovsqePn4oXKwVT2tgF4OINkGbO72OU3CvviURsQAxwgqVRhXiFDWuiRo4cKuS6iz0AS_Up67Y/s200/Bois+d%27inde.jpg" alt="" id="BLOGGER_PHOTO_ID_5275606960081058290" border="0" /></a> * The "<span style="font-style: italic;">graine de bois d'inde</span>" comes from a shrub that exclusively grows in the Caribbean. It's name was given by Christopher Columbus who thought that he had reached Indian shores. Its seeds are an essential spice of the west indies cooking. On the island of La Désirade it is macerated in rum to make the bay rum. Its leaves resemble the bay leaves and have a strange fragrance of clove, lemongrass and aniseed mix together. I could not find any translation for this spice but to me it looks like allspice so that is what I use.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHf0jIiG209MzGJaZWn2DWIwqh9gCrzcoPU2awmpzUwpiuAq0-Up9KZc8mYu_BWJh9xC95c8JDEwmAkAZjNtiRRAAHhzmS6jA1iDJrwyWZNUhgOZj-qZvFHIcC77LA6NurYBaikszADop/s1600-h/Coin.gif"><img style="cursor: pointer; width: 14px; height: 12px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHf0jIiG209MzGJaZWn2DWIwqh9gCrzcoPU2awmpzUwpiuAq0-Up9KZc8mYu_BWJh9xC95c8JDEwmAkAZjNtiRRAAHhzmS6jA1iDJrwyWZNUhgOZj-qZvFHIcC77LA6NurYBaikszADop/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275622207451839234" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dOkxfu-X5NtP-rO6PvzeFctUUetmz3bYyd-DgJitlVi8hIA1cGmz3fR-AvqeVCguNCca7iCQgdo604uyW7rvhyKUXE_PRkRcs4Iq2hr_1d7ylbx_uLH3CUCoAzQAE2n2zR0xaZXt_rLq/s1600-h/Chili.gif"><img style="cursor: pointer; width: 13px; height: 24px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dOkxfu-X5NtP-rO6PvzeFctUUetmz3bYyd-DgJitlVi8hIA1cGmz3fR-AvqeVCguNCca7iCQgdo604uyW7rvhyKUXE_PRkRcs4Iq2hr_1d7ylbx_uLH3CUCoAzQAE2n2zR0xaZXt_rLq/s200/Chili.gif" alt="" id="BLOGGER_PHOTO_ID_5275622213931860466" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8UVpH8Yoag8FgUpaOv6uw4BJzneuhvqItnIeuUDLsz17B7VAsAWJStMYI7vJprfaXnYCmdA6ZFRZm3FZxCAZdRduDE3xoFlPSlBz_VxHbvZgDOzTqY8Mbppz04YaSIrl0oBixt1YLLCb/s1600-h/Chili.gif"><img style="cursor: pointer; width: 13px; height: 24px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8UVpH8Yoag8FgUpaOv6uw4BJzneuhvqItnIeuUDLsz17B7VAsAWJStMYI7vJprfaXnYCmdA6ZFRZm3FZxCAZdRduDE3xoFlPSlBz_VxHbvZgDOzTqY8Mbppz04YaSIrl0oBixt1YLLCb/s200/Chili.gif" alt="" id="BLOGGER_PHOTO_ID_5275622217306606386" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-26191368448251736422008-12-03T12:59:00.006+00:002008-12-04T01:30:38.510+00:00Tiep Bou Dienn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintp7e8-4qX-NYVpf_5DUr-TVShThMGJCBthutU_sParuTEWfp6uiIBFfpPFX5ywFTO7_6LXvpH1H86NGFaD0i2Lh5SxoyCBGnCOA9_QgUmR248yByuflEzAVkuxbgLEkXon91WJ543GVF/s1600-h/tiep-bou-dienn.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintp7e8-4qX-NYVpf_5DUr-TVShThMGJCBthutU_sParuTEWfp6uiIBFfpPFX5ywFTO7_6LXvpH1H86NGFaD0i2Lh5SxoyCBGnCOA9_QgUmR248yByuflEzAVkuxbgLEkXon91WJ543GVF/s400/tiep-bou-dienn.jpg" alt="" id="BLOGGER_PHOTO_ID_5275561007828897458" border="0" /></a><br /><div style="text-align: justify;"><br />In Senegal, country where the majority of the people are of Muslim faith, Christmas is not a traditional holy day, but Christmas day will still be celebrated amongst the Christian community. These celebration will see Muslims and Christians sit together around the National dish the : tiep bou dienn.<br /><br />Recipe for 8 people:<br /></div><ul style="text-align: justify;"><li>2 sea bream, gutted, washed and cut in 6 pieces</li><li>50g of dried cod</li><li>1 bundle of fresh parsley</li><li>5 sprigs of fresh basil</li><li>2 small white onions</li><li>3 cloves of garlic</li><li>1 sprig of thyme</li><li>1 onion</li><li>2 tomatoes</li><li>15 cl vegetable oil</li><li>3 bay leaves</li><li>6 carrots</li><li>4 sweet potatoes</li><li>2 aubergines (eggplants)</li><li>12 gombos</li><li>500g rice</li><li>salt and pepper</li></ul><div style="text-align: justify;">For the sauce:<br /></div><ul style="text-align: justify;"><li>500g of shrimps from Senegal</li><li>1 onion</li><li>2 large tomatoes</li><li>the juice of 1 lemon</li><li>2 carrots</li><li>2 white turnips</li><li>3 cherry chilies</li><li>1 tablespoon of vegetable oil</li><li>1/2 root of fresh ginger</li></ul><div style="text-align: justify;">Soak the dried cod in some fresh water. Peel, wash the white onions and cloves of garlic. Finely chop the garlic, white onions and herbs. Mix them well together.<br /><br />Fill the sea bream pieces with herb, onions and garlic mixture.<br /><br />Peel and finely chop the onion. Peel and seed the tomatoes. Chop them. Sweat of the onion and the chopped tomatoes. Add the fish pieces and the cod and add 30 cl of water. Cover and allow to simmer for 15 minutes. Then, take the cooked fish pieces out of your cast iron pot and add the chopped aubergines, sweet potatoes, carrots along with 3.5 litres of water. Cover and allow to simmer for 30 minutes.<br /><br />Add the gombos and cook for another 5 minutes. Set aside. Take 2 large ladles of bouillon and cook the rice in it.<br /><br />Meanwhile, peel and wash all the vegetables for the sauce. Slice them and blanch the carrots and turnips. Then, in a cast iron pot, heat up the oil and stir fry the shrimps. Then add the finely sliced onion, ginger and chilies. Cook for 5 minutes. Add the tomatoes, carrots, turnip and tomatoes. Cook for 5 minutes. Then add the lemon juice. Allow to cook for 15 minutes.<br /><br />Serve putting the rice on a round tray, place the fish pieces on the top of it. Spoon the vegetable around it and pour some of the sauce over. Serve the rest of the sauce separately, in a sauce boat.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xReoqHupIDpdIPIyHb4y3PAAmWCOsfSKrBGS42SCJP5Rq6DHv07VwQNQX4-jkKXVp_D1zGZtRZEiR7MmUH4ZX-Wx7S0EoB_oUA9VLzNcydqum0mKDpjnrU0sx422BKwDf4VyTTXHCmdk/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xReoqHupIDpdIPIyHb4y3PAAmWCOsfSKrBGS42SCJP5Rq6DHv07VwQNQX4-jkKXVp_D1zGZtRZEiR7MmUH4ZX-Wx7S0EoB_oUA9VLzNcydqum0mKDpjnrU0sx422BKwDf4VyTTXHCmdk/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275560183666399298" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4b9CoUFZmfplw5gpCQR7mqB1sdgbdmRaUWA5dmTES-VviSwMvIg26uQsYlQzxPSUvGOGSvogaIuIKmIpeYQlPdFywAPUnbxAr_Pbbvnr71gNf2cTBWf7codWNBmbI4vkwVKy7M7h3l9m/s1600-h/Chili.gif"><img style="cursor: pointer; width: 14px; height: 22px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4b9CoUFZmfplw5gpCQR7mqB1sdgbdmRaUWA5dmTES-VviSwMvIg26uQsYlQzxPSUvGOGSvogaIuIKmIpeYQlPdFywAPUnbxAr_Pbbvnr71gNf2cTBWf7codWNBmbI4vkwVKy7M7h3l9m/s200/Chili.gif" alt="" id="BLOGGER_PHOTO_ID_5275560193930493602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Mqel4DfO5dfM608KPZZfXHUybXFVNHjD_zvqNPEjc_vpA_K2zWP99zIn0IsfF9P7NW9a5CEsFM0_5nfMdgk46Vr-YMpGFN3vD_10jtzIHx_ciBCHic9ceRIJ9-kGZ73l7W3Llq9dLmTI/s1600-h/Chili.gif"><img style="cursor: pointer; width: 13px; height: 22px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Mqel4DfO5dfM608KPZZfXHUybXFVNHjD_zvqNPEjc_vpA_K2zWP99zIn0IsfF9P7NW9a5CEsFM0_5nfMdgk46Vr-YMpGFN3vD_10jtzIHx_ciBCHic9ceRIJ9-kGZ73l7W3Llq9dLmTI/s200/Chili.gif" alt="" id="BLOGGER_PHOTO_ID_5275560187512157874" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Gluten free, lactose free, nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-25015148999728667242008-12-03T12:30:00.004+00:002008-12-04T01:30:51.668+00:00Lumberjack pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0IX1mpiSLRfhyphenhyphenXPO9tEiUFd-HwR2qcSg__2dsd5JKdRkkp7qGCBIZmhM56Kg_drF26lKgSSa27zH-93gBzaw8uonVRu73ftZOOGHK7WL7hnJHhZzi2Yqz8-C2ZvoMAy_N3632yMcLvYm/s1600-h/Lumberjack+pie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 117px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0IX1mpiSLRfhyphenhyphenXPO9tEiUFd-HwR2qcSg__2dsd5JKdRkkp7qGCBIZmhM56Kg_drF26lKgSSa27zH-93gBzaw8uonVRu73ftZOOGHK7WL7hnJHhZzi2Yqz8-C2ZvoMAy_N3632yMcLvYm/s400/Lumberjack+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5275547359049515154" border="0" /></a><br /><br /><div style="text-align: justify;">In the state of New England (U.S), most household will have this meat and potato pie for their Christmas dinner.<br /><br />Recipe for 2 pies:<br /></div><ul style="text-align: justify;"><li>1 onion, finely chopped</li><li>1 tablespoon of lard</li><li>1 kg of minced pork</li><li>1 clove of garlic, crushed and finely chopped</li><li>350 ml water</li><li>400g cooked potatoes, coarsely mashed</li><li>2 9" pie shells</li><li>250g savoury short crust dough<br /></li></ul>Preheat the oven to 190 degrees Celsius (375F). Sweat off the onions in the lard. Add the pork and garlic, season well. Cook until the meat starts to brown, stirring constantly. Add the water, cover and simmer for 30 t o 40 minutes, stirring from time to time.<br />Add the potatoes, mix well and remove from the heat. Share the mixture into both pie cases. Roll down the short crust pastry and make two 10" discs. Cover each pies with the a disc of dough. Secure the edges with a fork and brush with some egg wash.<br />Bake for 10 minutes. Increase the oven heat to 220 degrees Celsius (425F) and bake for an additional 6 to 8 minutes.<br />Keep warm and serve with a country gravy and some steamed vegetables.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPT7XrOi87VqN7y3NC_u9ImRfAunZ9M-tGsmXDSZLcEinkrLMwxCN1xtIwT8rwpozr1IVWEx9q6wHyt02jHiAlhGx-sw-TMZsJsiQe_i1kVcE1VG9uI3kQKd-VutYFsxi3-w7xxtAk_Fu5/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPT7XrOi87VqN7y3NC_u9ImRfAunZ9M-tGsmXDSZLcEinkrLMwxCN1xtIwT8rwpozr1IVWEx9q6wHyt02jHiAlhGx-sw-TMZsJsiQe_i1kVcE1VG9uI3kQKd-VutYFsxi3-w7xxtAk_Fu5/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275546055663372178" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Suitable for pregnant women, nut free, lactose free.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-1663017644819847092008-12-03T12:13:00.005+00:002008-12-04T01:31:05.491+00:00Roast Suckling Pig<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wLbrjbN2AgEcoOJS2hQsBy4Utvg_b8XAtY3s1ICZEGc_41fCkHxLQE5ofsdmSo6Gn-d-HC4N4-eq5oXGPRa9yCaZTlp6Tl51UVyIYn7tSu_lvxiMw1QwSuBH9LnA83e32vf8wx3_zzT_/s1600-h/Sucklin+pig.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wLbrjbN2AgEcoOJS2hQsBy4Utvg_b8XAtY3s1ICZEGc_41fCkHxLQE5ofsdmSo6Gn-d-HC4N4-eq5oXGPRa9yCaZTlp6Tl51UVyIYn7tSu_lvxiMw1QwSuBH9LnA83e32vf8wx3_zzT_/s400/Sucklin+pig.jpg" alt="" id="BLOGGER_PHOTO_ID_5275539789572419634" border="0" /></a><br />In Greece and Cyprus families usually sit down around a roast turkey dinner on Christmas day but in some part of Greece and most parts of Cyprus the Christmas dinner main part is a roast suckling pig or "gourounopoulo sti souvla" served with some potatoes cooked in the fire and salads.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OPkqhA2qLXREqhGLUdHHZUZywRSz_w5ASdNUYBafaUr4pPWKm9sWZMG2lB6t8VamE1Gd7hd7d2Xan0J06K_nbZ46ueVNdKDjVXbdG67dCJY2aoCF-BYTE6CCe6fEA52XazgW-m_T3nqa/s1600-h/Clay+oven.jpg"><img style="cursor: pointer; width: 101px; height: 76px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OPkqhA2qLXREqhGLUdHHZUZywRSz_w5ASdNUYBafaUr4pPWKm9sWZMG2lB6t8VamE1Gd7hd7d2Xan0J06K_nbZ46ueVNdKDjVXbdG67dCJY2aoCF-BYTE6CCe6fEA52XazgW-m_T3nqa/s200/Clay+oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5275538853563282994" border="0" /></a> This is very simple to make as soon as you have a traditional Cypriot oven range which consists on a clay oven and on bot sides, two large areas where a fire can be made.<br /><br />Recipe for 10 people:<br /></div><ul style="text-align: justify;"><li>1 suckling pig</li><li>10 large potatoes</li><li>1 cabbage, shredded<br /></li><li>10 tomatoes</li><li>1lb of Greek olives</li><li>2 lemons</li><li>3 tablespoons of olive oil</li><li>salt and pepper<br /></li></ul><div style="text-align: justify;">First make a fire. Burn the pigs hair and wash it thoroughly. Place it on a roasting stick. Brush the inside of the pig with a lemon and season well. Close the pig's tummy and attach the feet with a roasting string. Let the pig drip dry for a couple of hours.<br /><br />Then when the flames have gone done place your pig over the charcoals and turn it quite rapidly to start and more slowly after 1/2 hour. Allow to cook for about 3h.<br /><br />Meanwhile wrap your potatoes in tin foil and put them in the fire.<br /><br />Make a salad with the shredded cabbage, tomatoes and olives. Drizzle with olive oil and a lemon juice before serving.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV5ReZBvRomCvMV05h-8bjO6KdRezd4vxrYBj03QI6tYKiHWs_ydcLsIQyxXg6Sf80sZrgd3NPMihhz9VVthjsNiBAKN23A2NRsYUK5JsPC15_-YuOUMGsbO2rajMYd1uwE1POiUHjpIo/s1600-h/Coin.gif"><img style="cursor: pointer; width: 16px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV5ReZBvRomCvMV05h-8bjO6KdRezd4vxrYBj03QI6tYKiHWs_ydcLsIQyxXg6Sf80sZrgd3NPMihhz9VVthjsNiBAKN23A2NRsYUK5JsPC15_-YuOUMGsbO2rajMYd1uwE1POiUHjpIo/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275538846808046802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl_VR7FIZ7UNFXMDz4q9y5Prk3ffg22dMrkDILjRXd1U1jdYIi1ydZzBRXB_MF3Jq0ixspImTfXhc2TT82ekElqujK_xRIFNLJ5Cg2L-KBkq_gslpQDD-sf0_bd69trCSxK62WZEanK1n/s1600-h/Coin.gif"><img style="cursor: pointer; width: 17px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl_VR7FIZ7UNFXMDz4q9y5Prk3ffg22dMrkDILjRXd1U1jdYIi1ydZzBRXB_MF3Jq0ixspImTfXhc2TT82ekElqujK_xRIFNLJ5Cg2L-KBkq_gslpQDD-sf0_bd69trCSxK62WZEanK1n/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275538844303301346" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Gluten free, lactose free, nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-50761411315091380112008-12-02T23:02:00.005+00:002008-12-04T01:31:18.815+00:00Jollof rice<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AWDKN7KxmZxkWmcKpugyBIcJAtz0Ci3HMLXE1xB1VOzKRzwhcr7cWFxBxpR7D-Z1BKHtXpsyyF1tChWx5_Ai7J_oaWBFQic8IZVoUvsgaenxHZhGMxSGybWKDNqWxJBkJlMqx_EaAIJK/s1600-h/jollof+rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AWDKN7KxmZxkWmcKpugyBIcJAtz0Ci3HMLXE1xB1VOzKRzwhcr7cWFxBxpR7D-Z1BKHtXpsyyF1tChWx5_Ai7J_oaWBFQic8IZVoUvsgaenxHZhGMxSGybWKDNqWxJBkJlMqx_EaAIJK/s400/jollof+rice.jpg" alt="" id="BLOGGER_PHOTO_ID_5275334638087130018" border="0" /></a><br />Jollof rice will traditionally be part of a Nigerian Christmas feast.<br /><br />Recipe for 4 people:<br /></div><ul style="text-align: justify;"><li>1 large onion, chopped</li><li>2 Tablespoons vegetable oil</li><li>2 teaspoons tomato paste</li><li>160 g cooked rice</li><li>1 green chili, seeded and chopped<br /></li><li>100 ml meat or vegetable stock</li></ul><div style="text-align: justify;"><br />Heat up the oil in a frying pan and sweat off the onion.<br /><br />Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.<br /><br />Then, add the rice and continue stirring. Pour in the stock and bring the to a boil.<br /><br />Reduce the heat and allow to simmer until almost all of the stock has evaporated.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoAv_aBCsQu7K7gAg0w2CqSBzYN6dI2UExBie3qYzCwwL99G9nGiIUGhnHDFgr21gl8IRWGt2xVk1bhQ_PZEcpNTGCjcq-ZblpXMZvu82Y_aw3dkKO0y5jSODcZRjdNfVZMUJ4Mtv6kQG/s1600-h/Coin.gif"><img style="cursor: pointer; width: 16px; height: 14px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoAv_aBCsQu7K7gAg0w2CqSBzYN6dI2UExBie3qYzCwwL99G9nGiIUGhnHDFgr21gl8IRWGt2xVk1bhQ_PZEcpNTGCjcq-ZblpXMZvu82Y_aw3dkKO0y5jSODcZRjdNfVZMUJ4Mtv6kQG/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275333701124915970" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Vegetarian and vegan (if using vegetable stock), gluten free, lactose free, nut free.</span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-84646361896642439132008-12-02T22:53:00.004+00:002008-12-04T01:31:32.363+00:00Miele Pap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rfUtild9rcPp8tNUMOOEkcKGELoeAKC_iDKB0cyPmChw6xWEmnISdUhBdh953inkaVhOUpq6HF7I7IUG32_YSKE2my4qQjN5-f8THz83xGM5smQdH_kYOL25KHbSkORcHaneC28gTHYV/s1600-h/Mielie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 261px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rfUtild9rcPp8tNUMOOEkcKGELoeAKC_iDKB0cyPmChw6xWEmnISdUhBdh953inkaVhOUpq6HF7I7IUG32_YSKE2my4qQjN5-f8THz83xGM5smQdH_kYOL25KHbSkORcHaneC28gTHYV/s400/Mielie.JPG" alt="" id="BLOGGER_PHOTO_ID_5275331306250263474" border="0" /></a><br /><br /><div style="text-align: justify;">In Namibia, Christmas dinner usually consists on grilled red meat accompanied by a kind of porridge called pap.<br /><br />There is the recipe for Mielie pap:<br /></div><ul style="text-align: justify;"><span style=""><li>500 ml water</li> <li>3 ml salt</li> <li>700 ml maize meal (mielie)</li></span></ul><div style="text-align: justify;"><span style="">Bring the water to the boil and add the salt. Add the maize meal until it forms a little mount in the middle. Cover and allow to simmer until a skin has formed around the maize meal. Then, stir with a fork until you get a crumbly consistency. Put the lid back on and very gently simmer for 30 to 40 minutes. Stir from time to time to break the lumps.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2ceQ6QAngOMsPxJtg9fmheWwDrHyZOX65yb-CMNb_E9vqV-5c0xSfPW28g1msiGKSptsj-7wr0E9insyPqQzVCgQWR5eIYrtHGQIzTFZYBIa4-Qdg0eFoAXFeOYY_-1-lyi1Vt2fALNC/s1600-h/Coin.gif"><img style="cursor: pointer; width: 15px; height: 12px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2ceQ6QAngOMsPxJtg9fmheWwDrHyZOX65yb-CMNb_E9vqV-5c0xSfPW28g1msiGKSptsj-7wr0E9insyPqQzVCgQWR5eIYrtHGQIzTFZYBIa4-Qdg0eFoAXFeOYY_-1-lyi1Vt2fALNC/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275329979394367634" border="0" /></a> <span style=""><span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Vegetarian, vegan, gluten free, lactose free, suitable for pregnant women</span></span></span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1862958316489897982.post-48486407679347319452008-12-02T19:54:00.007+00:002008-12-04T01:31:48.103+00:00Lussekatter<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8UXBJJrKrkPfYHi75qzeTNBDX9PqMxW2sCsx3QoOMXP1D4bJ6jFdONV8fNKTgIR9fRyM2ra-1ZShmUeRhRZPdv5Ez5piE949v5APehjM0pdbiwFi85hmwKk746czclCd5KblHteIQaMj/s1600-h/lussekatt.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8UXBJJrKrkPfYHi75qzeTNBDX9PqMxW2sCsx3QoOMXP1D4bJ6jFdONV8fNKTgIR9fRyM2ra-1ZShmUeRhRZPdv5Ez5piE949v5APehjM0pdbiwFi85hmwKk746czclCd5KblHteIQaMj/s400/lussekatt.jpg" alt="" id="BLOGGER_PHOTO_ID_5275292314146563106" border="0" /></a><br />Swedish Lussekatt are traditionally eaten during advent and especially on St Lucy's day the 13th of December which marks the beginning of the Christmas season in Sweden.<br /><br />Recipe for 10-12 Swedish Lussekatter:<br /></div><ul style="text-align: justify;"><li>1/4 teaspoon of saffron</li><li>550g strong flour</li><li>15g yeast<br /></li><li>100g caster sugar</li><li>8 oz milk</li><li>4 oz butter</li><li>2 beaten eggs</li><li>pinch salt<br /></li></ul><div style="text-align: justify;">Dissolve the yeast in 1 oz of milk and a little bit of sugar.<br /><br />Heat up the rest of the milk, the butter with the saffron. Set aside to cool down.<br /><br />In a dough maker, put the flour, salt and remaining sugar. Add the eggs and set the machine on a low speed. Add the yeast. And a little while later the milk-butter mixture straining the saffron thread as you go.<br /><br />Allow to knead for 10 minutes at a medium spead.<br /><br />Place the bowl in a warm place and let the dough raise for 1 hour.<br /><br />Take your dough on a well floured surface and knead it for 10 minutes.<br /><br />Cut 10-12 pieces of dough and roll them into small tubes. Then, shape them into S or 8.<br /><br />Place them on a greased oven tray and brush them with some egg wash. Bake for 8 minutes, in a preheated oven, at 190 degrees Celsius (375F).<br /><br />Allow to cool down on a pastry rack.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUooQQgLGTfTdMP28dBvREyeS4oGndK_dr7fx6dM-mxtoSBYJQ4gJ6qqDtFSt6_zzhkklpMu-wTKYc0mqVFwFGc1ICEUno5EV_FEuxJOYzTv5MXjcr6sUDIBTAjKF78_giGF70OUMFUOdb/s1600-h/Coin.gif"><img style="cursor: pointer; width: 13px; height: 11px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUooQQgLGTfTdMP28dBvREyeS4oGndK_dr7fx6dM-mxtoSBYJQ4gJ6qqDtFSt6_zzhkklpMu-wTKYc0mqVFwFGc1ICEUno5EV_FEuxJOYzTv5MXjcr6sUDIBTAjKF78_giGF70OUMFUOdb/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275291491840833714" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M7dLsh7Vd9UmPzrVe2rZdFJqbV1LJa6x238fAg2udy6f0cY1YG0MX5YI-EOhEu4ssvr8-Lf6h33WM2qOJx17E26xDNNr4O322isFW1oue4rH29Splr2hpi9Yj7q_8EV6PCFnXVlw0uts/s1600-h/Coin.gif"><img style="cursor: pointer; width: 12px; height: 11px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M7dLsh7Vd9UmPzrVe2rZdFJqbV1LJa6x238fAg2udy6f0cY1YG0MX5YI-EOhEu4ssvr8-Lf6h33WM2qOJx17E26xDNNr4O322isFW1oue4rH29Splr2hpi9Yj7q_8EV6PCFnXVlw0uts/s200/Coin.gif" alt="" id="BLOGGER_PHOTO_ID_5275291493062924194" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7sKolNKqA1ZPxijXOIC4KfMaNrsfq4DWgHXbdEyrj5x7gYHhEz8DGe0GR4hulWxjLlx0ddNfFT_pssNoKG3B3cWPi4wRGr1guKcK5n_yxYuIocn5GeeNNDomAFurLkWR1zzVvthn1wlc/s1600-h/Snowflake.jpg"><img style="cursor: pointer; width: 12px; height: 13px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7sKolNKqA1ZPxijXOIC4KfMaNrsfq4DWgHXbdEyrj5x7gYHhEz8DGe0GR4hulWxjLlx0ddNfFT_pssNoKG3B3cWPi4wRGr1guKcK5n_yxYuIocn5GeeNNDomAFurLkWR1zzVvthn1wlc/s200/Snowflake.jpg" alt="" id="BLOGGER_PHOTO_ID_5275291489701501602" border="0" /></a> <span style="font-size:85%;"><span style="color: rgb(255, 204, 0); font-style: italic;">Vegetarian, nut free, suitable for pregnant women.</span></span><br /></div>Unknownnoreply@blogger.com0