7/27/2010

DARING BAKERS CHALLENGE JULY, 2010-Swiss swirl ice cream cake!

DARING BAKERS CHALLENGE JULY, 2010

Swiss swirl ice cream cake!

I have been so busy lately …I guess I’ll have to sit and think and rearrange my schedule because at the end of the day when I enter my bedroom I am so tired that I star the laptop (it goes to sleep alone) and TV (it is on until next day), take a shower, get dressed, I began to “spread” a wrinkle …wrinkle whatever on my cheeks (although I don’t have wrinkles but a girl must take care of herself) when I fall asleep, and can’t finish my “anti age ritual” I am worried I will only have a young cheek because the other one is not getting any lotion…cream…ointment….whatever….Also I haven’t visited my friend’s blogs which is so bad for me, I’m really worried about that.

Well…my challenge was a complete mess, yes imagine yourself making ice-cream in a hot, Hot HOT weather, as soon as I took the homemade ice-cream out of the freezer it melted. When I softened the ice-cream to spread it on the mold covered with my Swiss roll it became an ice-cream thick soup….same this happened with the second layer of ice-cream, then when I served it and was taking pictures it began to melt again so I called it the weeping ice-cream challenge buuuuut I had a great time I laughed like crazy because I was in such a hurry making things before they melt I must say I LOVE the chocolate syrup I also made a chocolate syrup using milk and cream instead of water and it was great too. Thanks Sunita of Sunita’s world- life and food for this challenge for the recipe click here

Have a Good night, I love you all


Rum and raisins and vanilla with chocolate chips




The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

7/05/2010

The Pabellón. A true Venezuelan.

The Pabellón. A true Venezuelan.



I have been very busy cleaning the house and “decorating” the new “sewing room”, I need a place for most of my projects and a table for making and cutting patterns, Christmas crafts, Michele’s piñatas and others, also because I promise to make a blog to show my “creations” ha ha .


I cooked Pabellón a tradition Venezuelan dish, I am from the north-east part of Venezuela so here we eat the black beans sweet…yes sweet but there is an explanation for this. This part of the country is very rich in petroleum so many American engineers came to this part of the country to extract petroleum, when the locals offered them food they loved the food but not the black beans so they added sugar to the beans and this custom was adapted for most of the dishes with beans. The beans are kind of sweet but not as sweet as a dessert.In the ingredients we use sweet chili which is neither sweet nor hot; although it looks like a habanero chili.





Ingredients for the pulled meat.


1 ½ kilo meat. (brisket)


½ carrot.


1 sweet chili.


1 small onion.


For the black beans:


500 gr black beans.


For the hash:


All these ingredients to your taste but consider you need a hash for two different preparations, so you’ll need: finely chopped: green onion, onion, sweet chili, carrot, bell pepper, garlic (I used 10 cloves of garlic), parsley and coriander. Mustard, 2 teaspoons tomato paste, 2 tablespoons ketchup, soya sauce, Worcestershire, 2 chicken bouillons cubes. Grinded: Black pepper, cumin, dried oregano, smoked paprika. 3 or 4 tablespoons white sugar.


Directions:


For the meat: Place the meat and the other ingredient in a pressure pot, cook until the meat is tender, when it is done let cool and shred the meat by hand.


For the beans: the day before, sort the beans to discard any dirty or broken beans, then wash, place them in a bowl with water (three times the volume of beans) then drain the water, repeat this three times, then let the beans soak in water overnight, early in the morning drain the water and rinse, place in a pot and cook for 20 minutes then drain the water and add cold water and bring to a boil again, repeat this step thee times then add a pinch of sodium bicarbonate and cook until they are tender, or use a pressure pot. I do this in order to make the beans lighter … digestible.


Take two pots, one for meat and one for beans in the pot for meat add 4 tablespoons oil, cumin, garlic, sweet chili, cook for 1 minute then add onion, carrot, green onion, bell pepper, parsley, coriander, mustard and tomato paste and cook for three minutes then add the pulled meat, one bouillion cube, soy sauce, Worcestershire sauce, and ½ cup water, cover with a lid and simmer for 5-8 minutes cover medium heat.


in the pot for beans add 4 tablespoons oil, cumin, garlic, sweet chili, cook for 1 minute then add onion, green onion, bell pepper, parsley, coriander, mustard and ketchup, cook for three minutes then add the beans, one bouillion cube, soy sauce, Worcestershire sauce, and enough water to cover the beans, cover with a lid and simmer for 7 minutes over medium heat, then add the sugar and simmer for five minutes or until liquid is reduce by half

Serve this dish with white rise (simply boiled in salted water) and fried plantains also you can add some Casabe ( it is like a cracker made out of yuca) which along with the arepas are the typical Venezuelan breads