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Having spent only the first six years of my life in the Philippines and now living in London I’ve had the desire to explore my culture through learning more things about my favourite dishes. Adobo is quite a simple dish to prepare but through my mother I learnt that some of the ingredients she uses are not used in all of the regions of the Philippines. My artwork illustrates a recipe past down from my grandmother to my mother and then to me.
A stew using garbanzo beans, with African flair.
Of course, the beans can be soaked and cooked from scratch, fresh peppers can be roasted and peeled, fresh tomatoes can be peeled and chopped and spices can be freshly ground, rather than using ready-prepared ingredients if desired.
The spice quantities in this recipe produce a relatively mild flavour. For spice enthusiasts the amounts can be increased for a more punchy result.
Baked beans are one of my favourite comfort foods. In Eastern Canada, a traditional winter activity is to visit a "cabane à sucre", or sugar shack where they produce maple syrup. Part of the experience is a meal where foods like sausages, eggs, pancakes and baked beans are enjoyed in a communal setting! Traditionally, these beans are baked with lard but this recipe is vegetarian for all to enjoy!
The following Illustrated recipe is a tribute to Grandma and her love for cooking. This is also a tribute to all the love grandma's dedicate towards their grandchildren. This recipe is one of the best recipes that come from North Indian cuisine and one of my personal favorites!
This recipe is probably 100 years old. I named it after my grandmother, who I called "Honey". This was her mother's recipe. Her mother came to this country from the Azores in 1904, as a widow with 5 children. She brought the oldest, a son, and the youngest, my grandmother with her. As she earned money cooking on Ranches in the San Francisco Bay Area, she was able to bring her other three children to the United States.
I never knew they had "Pink Beans" as this recipe calls for. I was sure the local market wouldn't have them, but there they were. My husband loves these beans and he says he has never tasted anything like them. I serve with some crusty garlic bread. Always delicious.
A traditional Bulgarian soup made of beans, onions, carrots, olive oil, herbs and spices cooked over low heat in a big clay pot.
The recipe is simple and easy to find on the internet. The magic is that each family has its own unique combination of spices and the recipe is passed on from generation to generation.
In the past it was the bean soup that gathered the family together after a hard day's work on the field.
Nowadays it is often served for dinner and loved by everyone.
If happens that you love a lot your onions, garbanzos and chicken I'm convinced that you will fall in love with this recipe.
This traditional comfort chickpeas soup is a worth dish to try in any season, it's fulfilling with vermicelli rice.
For the rise preparation just toast a hand full of vermicelli in 2 tablespoon of butter to golden brown, then add the washed rise and cover it with water, cook on low heat until cooked. Serve warm.