INDIAN SPICES

CAKE

250 g soft butter
230 g brown sugar
4 eggs - lightly beaten
160 g raisins
160 g currants
185 g mixed dried fruit - dates, figs, apricots, prunes
60 g dried cherries
60 g Amarena cherries - substitute with cocktail cherries
95 g powdered almond
90 g almond slivers
240 g all-purpose flour - sieved
1 teaspoon baking powder - sieved
2 tablespoons rum
120 g whole almonds - peeled

Notes about the ingredients:
The original Dundee cake is made with currants, raisins and sultanas. My mother substituted the sultanas with a variety of mixed dried fruit. Tante Stephanie also used cocktail cherries in her version of the cake. My own touch was substituting theses with delicious Amarena cherries. Furthermore, Tante Stephanie used dried orange an lemon peel in her cake, which gave a wonderful fragrance. This time I chose to use dried, slightly sour cherries. Cranberries would also make a great additions to the cake.

Pre-heat the oven to 150 degrees C. Prepare a round cake form (20 cm diameter) as explained above.

In a mixing bowl cream the butter and sugar using a hand mixer or your kitchen machine, until smooth. Slowly add the eggs in portions - beating each portion until in has been fully incorporated into the batter.

Transfer to a larger mixing bowl and add all of the dried fruit, Amarena cherries and the almond slivers and powder. Fold into the batter.

Add the sieved flour and baking powder and pour in the rum. Using a metal spoon carefully fold into the butter cream.

Pour the batter into the cake form and smooth out the top. Line with the whole almonds. Bake for 2 to 21/2 hours. About half an hour before the the time is up check to see if the cake is done. Place a toothpick into the middle of the cake, if it comes out clean it is ready to be taken out.

Allow to cool for at least 4 hours, recommended overnight. Store in an airtight container for a few days, to allow the flavors to infuse.

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MOROCCO

Thai Mango Passion Cocktail

INGREDIENTS:

• SERVES 6-8
• 2 ripe mangoes
• 1/2 cup vodka
• 1/4 cup lime juice (or juice of 1/2 lime)
• pinch of salt
• 1/2 cup natural syrup (like maple syrup), or substitute 1/4 cup palm or brown sugar
• 1 bottle champagne, OR sparkling white wine (OR substitute sparkling spring water if you prefer less alcohol)
• Garnish: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice

Thai Pineapple Salad with Cucumber and Peanuts

INGREDIENTS:

• SERVES 4 as a Salad or 2 as a Main Entree
• 1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
• 1 English cucumber, or 1 medium field cucumber
• 3 spring onions (green onions), sliced
• 1 red bell pepper, sliced thinly, or diced
• 1/2 cup dry whole roasted unsalted peanuts
• handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
• 1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
• SALAD DRESSING:
• 2 cloves garlic, minced
• 1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
• juice of 1/2 lime (about 1 Tbsp.)
• 2 tsp. brown sugar
• 1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
• optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
• OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu

THAI FOOD

click on image to see the recipe :)

Beautiful Mock Oysters

This beautiful Thai appetizer looks remarkably like oysters. However, the initial taste, unlike oysters, is crisp and crunchy, followed by a hit of seafood (shrimp) combined with a wonderful taste-explosion of Thai flavors. A perfect appetizer to serve at a party or any social gathering. Pairs nicely with various wines (I like it with a shiraz/syrah), as well as ice-cold lager. Just follow the steps to this gourmet appetizer that is sure to please even the more discerning of tastes!

Special Thai Finger Food: "Miang Khum"

This special Thai finger food can only be described as tastebud-tantalizing! "Meng Khum" combines ingredients like coconut, peanuts, dried shrimp, and lime. Traditionally it is served on banana leaves, but spinach or basil leaves work just as well (and unlike banana leaves, they're edible). Serve this delight to your friends at your next dinner party and wait for the "wow!" to escape their lips!

Coconut Shrimp

Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut - scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with a dip (like my fresh mango salsa - see next recipe below). As a bonus, this coconut shrimp recipe includes instructions for a gluten-free version (which is just as yummy!), so no one has to miss out. ENJOY!

Easy Mango Salsa

This Thai-fusion mango salsa recipe is so easy, it takes just minutes to prepare. Simply toss the ingredients in your food processor, or chop and combine by hand. Either way, this simple salsa tastes divine! Use it as a dip for cooked prawns (makes a great party dish), or tortilla chips. Included are instructions on how to buy and cut a mango. ENJOY!

Sweet & Spicy Glazed Nuts

These Thai glazed cashews are a tantalizing combination of sweet, salty and spicy, making them an excellent beer nut or snack food. Perfect for the holiday season, these glazed nuts can be made in a matter of minutes and served alongside your party platters. Great with beer and cocktails, but also delicious sprinkled over salads or desserts (excellent on ice cream!). Or fill a pretty jar with these glazed nuts and give them away as a gift to the Thai food lover on your list. ENJOY!

Pineapple Salad with Cucumber, Peanuts, & Fresh Herbs (New!)

This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect pineapple salad that looks and tastes like summer itself. A nice salad to accompany other Thai food dishes. Or take it to a barbecue party or potluck where it's sure to be the talk of the party! Recipe

Carrot Soup with Ginger & Lemongrass (Vegetarian)

This Thai version of carrot soup also includes the health benefits of ginger, garlic, and lemongrass. With its potent combination of vegetables, rice, and fresh Thai herbs and spices, this soup is an excellent remedy for a cold or flu. High in vitamins A and C, plus calcium, it is also extremely delicious, and makes an elegant soup to serve guests. Enjoy it as an appetizer, or add a crusty loaf of French bread on the side for the main course. A nice vegetarian Thai recipe that's also easy to make - ready in just 30 minuteS.

Lemongrass Coconut Noodle Soup (Vegetarian)

This comforting soup recipe is a great natural remedy if you're suffering from a cold or flu bug - or simply want to warm up on a cold day. It's also a great way to get your greens, with broccoli, Chinese cabbage, carrots, and fresh basil added to a mound of thin Thai rice noodles. Combined with vegetable (or chicken) broth and coconut milk, this quick and easy soup is a cup of warm comfort on a cool fall or winter day

Tom Yum Soup with Coconut Milk ("Tom Khaa")

Try this spicy Thai soup with my easy-to-follow recipe. A great natural cold and flu remedy, this Thai soup recipe is like medicine in food form. A very healthy soup, it will boost both your mood and your immune system (for more on the health benefits of this soup, see the link attached to this recipe)

PATE

It is generally made from a finely ground or chunky mixture of meats such as liver, and often additional fat, vegetables, herbs, spices, wine and other ingredients.

Vegetarian pâtés based on mushrooms, nuts or various beans are particularly popular. These pâtés do not require cooking and are easily made with a food processor

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POLISH DRINK

Bak's Advocaat

This velvety smooth and creamy drink, with its delicate accents of cognac and vanilla, is made entirely from natural ingredients. Based on traditional Polish recipe, it is produced using the latest in modern technology; thus, this award winning Cream Advocaat from Polmos distilleries in Poland guarantees the very highest degree of quality.
48 Proof

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Cherry Cordial (Vis-nuv-ka)

It is the best and most popular cherry vodka in Poland. It is made of fresh cherries and has a natural fragrance and flavour.
It is a semi-sweet vodka. It tastes best when drunk directly at room temperature, can also be an elegant addition to many cocktails.
80 Proof

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Cherry Magic

Cherry Magic is a fine representation of the elegant old Polish Cherry Liqueurs served at the finest tables, The advantageous climate and soil conditions in Poland yield succulent black berries varieties. Their sweet, ruby colored juice with aromatic flavor of incomparable bouquet produces…Cherry Magic! Its low alcohol content and unique taste are sure to please the most discriminating connoisseurs.

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Goldwasser

An old, famous herbal-spicy liqueur called gold water, first produced in Gdansk in the XVIIth century. It is made of rectified spirit, flavored by essential oils and distillate of many spices.
An additional attraction of this product is the floating thin flakes of gold.
It is as an addition to coffee and desserts.
80 Proof

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Honey Magic

Prepared from bees honey and various spices and aromatic herbs according to Polish recipes many hundred years old.
80 Proof

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Krupnik (kroop' ~nik)

A unique liqueur made of natural wild bees' honey gathered in forests, and spices to enhance its bouquet.
80 Proof

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Piast

An old Polish favorite - Piast Honey Wine. Made from honey wine with elder flowers and juniper berries. For a wintertime treat simmer a cinnamon stick, clover and a dash of ground ginger with your Piast wine.
28 proof

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Rectified Spirit

Poland is a big, world producer of spirit obtained by the fermentation of grain or potatoes. The purification of the spirit is made by rectification in modern automated plants. Spirit obtained in this way is of an ideal purity; it is natural and serves as the basis of Polish vodka, world famous for their high quality. It is sought by consumers in order to make home made infusions of fruits and for healing purposes.
151, 192 proof

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Rowan Berry Vodka (Ya-zem-be-ak)

One of the most popular dry, fruit vodkas in the country. It is prepared from the tinctures of rowan berries with an addition of tinctures of prunes, figs and raisins. Its delicate, slightly brandy taste and scent is due to the high quality wine distillate. It has a rich bouquet and tastes best at room temperatures. It can also be used as a base for cocktails.
80 Proof

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Sliwowica

This delightfully dry, plum-flavored brandy is distilled from freshly picked ripe plums and fortified with the addition of neutral spirits.
Following a double distillation, designed to obtain maximum quality, the resulting product is then aged for several years in small oak casks, a process that accentuates its well-rounded process.
The presence of high quality spirit serves to enhance the subtle and enticing bouquet that is so typical of a fine plum brandy.
80 Proof

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Winiak (Vin-yak)

Luxury Brandy is a product of high quality, produced with stored compositions of wine distillate, natural flavours and fragrant additions.
The quality of this product is similar to domestic products from countries with a long winemaking tradition.
Served in brandy glasses it is an ideal accompaniment to coffee and in popular cocktails it substitutes original brandy.
86 Proof

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Wisniak (Vis-ne-ak)

Wisniak is a fine representation of the elegant old Polish Cherry Liqueurs served at the finest tables. The advantageous climate and soil conditions in Poland yield succulent black berries varieties. Their sweet, ruby colored juice with aromatic flavor of incomparable bouquet produce…Cherry Magic! Its low alcohol content and unique taste are sure to please the most discriminating connoisseurs.
48 Proof

POLAND FOOD LİST

If you want to try traditional Polish cuisine, stop counting your calories. Typical meals are very hearty and often contain a lot of meat. Just sampling them is enough to discover that they are really delicious and worth putting on a few ounces. The most recommendable dishes are: bigos, kotlet schabowy, pierogi and gołąbki (see below). Poles boast that their two basic products are bread and sausages.

Soups

Chłodnik litewski: cold yoghurt-and-beetroot soup served with a hard boiled egg, originally from Lithuania.
Barszcz biały: sour thick wheat starch soup with marjoram, potatoes, sometimes with cream.
Barszcz czerwony: refreshing beetroot soup with vegetables and sour cream or served clear with dumplings.
Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf.
Krupnik: barley soup with a smattering of vegetables and smoked meat.
Kapuśniak: sour cabbage soup.
Zupa ogórkowa: hot sour cucumber soup.
Zupa koperkowa: dill soup.
Rosół z kurczaka: golden chicken consommé with noodles.
Zupa pomidorowa: tomato soup, often with rice or noodles.
Grochówka: thick pea soup.
Zupa grzybowa: mushroom soup with cream.
Flaki wołowe: beef tripe soup.

Hors d'Oeuvres

Smalec: partially double fried lard with onion, marjoram and sometimes with apple or prune. It is spread over bread and served together with pickled cucumbers as an appetizer before the main meal.
Śledzie w śmietanie: herring in sour cream, usually with onion.
Boczek ze śliwką: bacon stuffed with prunes.
Tatar: steak tartar; raw minced beef with chopped onion and raw yolk.

Main Course - Beef & Veal

Eskalopki z cielęciny: veal in a blanket.
Polędwiczki wołowe: beef sirloin, often with rare mushroom sauce.
Ozór wołowy: soft steamed beef tongues.
Sztuka mięsa w sosie chrzanowym: boiled chunk of beef in horseradish sauce.
Zrazy zawijane: beef rolls stuffed with bacon, gherkin and onion or red pepper, in a spicy sauce.

Main Course - Pork

Golonka w piwie: fat, but tasty pork knuckle, sometimes in beer sauce, always with horseradish; very traditional, originally from Bavaria.
Karkówka: tenderloin, usually roasted
Kotlet schabowy: traditional breaded pork cutlet (a tasty choice if you do not want any risk).
Kiełbasa: Polish sausages - white sausages are especially very tasty. They go well with pickled cucumbers (gherkins) in combination with beer or vodka and fresh air.
Żeberka w miodzie: spare pork ribs in honey.

Main Course - Poultry

Kaczka z jabłkami: baked duck in apple.
Kurczak de volaille: chicken steaks spread with butter, filled with mushrooms and bread crumbed, originally French.
Wątróbki drobiowe: chicken liver.

Main Course - Other meat courses

Baranina: roasted or even grilled lamb – great, especially in the mountains.
Klopsiki: meatloaf, often with tomato sauce.
Bigos: appetizing, seasoned "hunter" stew made from sauerkraut with chunks of various meats and sausages, extremely traditional.
Dziczyzna: game.
Fasolka po bretońsku: cheap bean and sausage stew.
Gołąbki: cabbage parcels originally from Lithuania, they are stuffed with meat or meat and rice.
Kaszanka: grilled or baked solid pieces of buckwheat blended with pork blood and shaped as sausages.
Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit.

Main Course - Fish

Karp po żydowsku: carp in aspic with raisins, originally Jewish.
Łosoś: salmon, often baked or boiled in a dill sauce.
Pstrąg: trout, sometimes flambé.
Sandacz: pike perch.

Vegetarian dishes

Pierogi: very traditional small white dumplings, larger than ravioli, filled with sauerkraut with mushrooms, cheese and potatoes or with fruit. They can be also with meat (z mięsem).
Naleśniki: omelettes stuffed with jam, fruit, cottage cheese etc. and very similar to crepes.
Knedle: potato dumplings stuffed with fruit, usually plums.

Side dishes

Frytki: chips.
Kopytka: hoof-shaped dumplings.
Kluski śląskie: Silesian dumplings, made from boiled potatoes.
Kasza gryczana: buckwheat groats.
Placki ziemniaczane: potato pancakes.

Sweet Titbits

Faworki: pastry twisters.
Galaretka: very sweet jellies.
Makowiec: sweet poppy cake.
Pączki: doughnuts.
Sernik: delicious fat cheese cake.
Szarlotka: cake with apples, sometimes served with whipped cream.