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A sweet dream in pink, red and white and very simple to make – it just hast to be spring when the strawberries are full of flavour. Legend has it that this desert was invented in Eton where a small shop offered it to the students from 1930 onwards. I like that it doesn’t require any skills, just make a nice mess and indulge!
Southern Fried Apples for the Global Cuisine Challenge.
This winter recipe comes from my part of the world, the mountains of the Southern USA. These sweet fried apples are an easy and comforting dish to whip up on a cold evening, and the cinnamon gives them a warm holiday flavor. Our family loves to eat them as a side dish to pork, roasted vegetables, or bacon and eggs. I created this illustrated recipe with watercolor, oil pastels, colored pencil, and digital media. The title lettering was created by my mom Shelley in watercolor, ink, and digital media, and was inspired by the iconic print shop Hatch in Nashville, TN.
Russia is known for her snowy and cold weather most of the time. And in order to eat fruits and vegetables during the winter, Russians love to make a preserved cucumbers,tomatos, mushrooms, pepers and every desert includes home made jam.
I remember my mother used to do lots of preserved vegies and cook many sorts of jams from different fruits we gathered during the summer. And in a snowy winter we used to sit around the table, drink a hot tea and eat our treasures from the summer.
When I was a kid, I loved all the Christmas smells and scents coming from the kitchen! From the french toast that we would eat for breakfast to the delicious roasted chicken, not the boiled cabbages (ugh), the house smelled like cinnamon, spices, and pine. I called my mom to ask for her Drunken Pears recipe because the Holidays are coming and I want to fill my house with those smells from my childhood. Except that now I might eat the pears instead of just drinking the hot syrup, like when I was kid :D
For the Global cuisine challenge.
One of the most convincing combinations of simplicity and tastefulness is the Spanish version of breakfast: toasted bread, soaked with olive oil and topped with fresh tomato puree + salt is the perfect way to begin a day. It has everything: crunchy, warm, fruity, fresh and healthy – and with an extra slice of jamon iberico it is a delicacy.
I am very fond of South Indian cooking! It has such a great variety, many different vegetables are used, as well as many spices – and most of all because it is cooked with coconut oil and freshly grated coconut. So here is one of my favorite curries, acutally very simple to make and sooo tasty.
One of my favourite memories of drinking Mulled wine was at the Christmas markets in and around Frankfurt. Although it was bitterly cold there was a lovely smell of spicy warming, wine infused with the cinnamon and cloves. As well as other delicious foods that were being served at the markets.
For the Global cuisine challenge