German banana Nut bread " German bananenkuchen"

Those of you that have traveled to Germany know that one of the best things that you can enjoy is some very good homestyle bread in many varieties and forms.  You may also know that most of Americas bakery comes from Europe and especially to countries like England and Germany.
This recipe is very simple.  Part of the secret is to use extremely ripe bananas, almost caramelized.

Ingredients
6 very ripe bananas
2 -1/4 cups of brown sugar
3 sticks of softened butter
3 cups of flour
1-1/2 tsp. soda
3 eggs, beaten
2 cups of chopped pecans or walnuts
pinch of salt

Cream together all ingredients and add then the mashed bananas and nuts.  Pour into two bread molds previously greased and bake in a 300 degree oven until done.  This recipe can be frozen.

Pisto- " Ratatouillle" ( Castilla/ La Mancha, Murcia - Spain)

This dish is a very simple and delicious dish that goes well as an accompaniment to eggs, fish or pork.  It has a very similar sister in France " Ratatouille".    Ratatouille has its origin in the region of Provence The dish consist of diced fresh vegetables ( onions, peppers, zucchini, eggplant, potato and lots of fresh tomatoes)  The french version adds spices like marjoram, bay leaf, basil and thyme.

In Spain, this dish is basically the same but without the spices and instead might add a little garlic.  The recipe is as follows:

2 Onions
2 Zuchinis
1 Potato ( if desired)
1 Eggplant ( if desired)
1Green pepper
1 Redbell pepper
6 to 8 Red ripe tomatoes
2-3 garlic cloves

Olive oil

In a large frying pan put enough olive oil to cover generously the pan.  Chop into small pieces all the ingredients adding the scalded tomatoes at the end.  Add salt to taste and let cook uncovered  till all ingredients are cooked and all water from the vegetables has evaporated.  Serve warm typically with fried eggs and some bread but it also goes well with Tortilla española.

Cannelloni (Spain - Catalonia, Italy)

Cannelloni are traditionaly Italian but  we do not think that in Spain.These have been part of the Spanish cuisine for many years and especially in the region of Catalonia where on St. Stephens day, the 26th of December it is traditiobn to have these.  St. Stephens is a holiday in which the purpose is to rest after the holidays of the 24th and the 25th.  In England this would be Boxing Day, which is a very observed holiday.

Cannelloni can be made of different kinds of meats, fish or sefood.  Also quite popular are vegetarian Cannelloni.

Here I will be giving a Tuna Cannelloni recipe:

INGREDIENTS

1 medium onion diced

2 medium tomatoes diced

2 cans of Albacore tuna cut in small pieces

Salt and pepper to taste

In a frying pan add about two tbsp of olive oil. Then add the above ingredients and sautéed till the onion and tomatoes are tender. Set aside to cool

Bechamel sauce

In a sauce pan, melt half a cup of butter or one stick of butter. Then add about 1/4 cup of flour to the butter and stir to form an even mixture. Gradually add milk to the flour and butter and stir till it thickens to form a nice smooth semi thick sauce. The amount of milk needed may vary  but you will need about 3 cups of milk. Better to use whole milk. Add salt to taste.

You will need some Cannelloni pasta. They sell different kinds of Cannelloni pasta, some are flat sheets that you will have to boil in water and then cool, others are ready in a tube shape. What ever type you use, follow the intructions in the packaging before filling them with the tuna mixture. As you fill the Cannelloni, place each one in an ready buttered baking dish. When complete, pour the Béchamel sauce evenly over all the Cannelloni.  Then add about two cups of Spanish fried tomato sauce.

Finish by adding grated Provolone and Parmesan cheese to the dish. Bake on an oven of 350 degrees Farenheit for about  20 to 30 minutes until  the cheese is melted and golden. 

Serve hot with a nice Romaine lettuce salad.

Vegetarian Red Lentil Pate ( Indian/British Fusion Cuisine)

Britain's past relation with its colonies, and in this case India, has had an influence in the amount of food, produce, restaurants and especially in how vegetarian food is treated.
Vegetarian pates are a favorite in Britain.  i was first exposed to them through a famous restaurant located in London, near Oxford street, CRANKS.  This restaurant had some incredible food back in the mid eighties.  Today the restaurant does not exist but it has become a small chain of fast healthy vegetarian choices to kind of grab on the go.
This recipe of my own is inspired though on some of CRANKS pates.  Recipes is as follows:

INGREDIENTS

One cup of red lentils (Soak over night in water)
One small yellow onion chopped
Two or three cloves of garlic
One teaspoon of curry
Two teaspoons of red chile paste
One tablespoon of honey
One small glass of white wine
Salt to taste

Cook the lentils in a saucepan with just enough water to cover and with the small onion and garlic chopped.  Add salt and let simmer till the water is consumed and the lentils and onion is tender.
Drain excess water if any and then cook over heat the remaining ingredients.
Prepare a non flavoured gelatin.  Add to the gelatin flovor by addin some wostershire sauce, wine, curry and a pich of sugar.
Pour gelatin into a mold, then add the mixture of lentils ( these will have an almost puree consistency). Finaly add another layer of gelatin mixture over the top of the lentils.  Cool in fridge.  When cold and firm unmold carefully and sprinkle some Red pepper and Paprika on the top.  Enjoy with Indian bread or crakers.

Hard Boiled Eggs filled with tuna ( Spain) Huevos rellenos de atun

Spain has a love for tuna in its dishes.  I know many dishes that contain tuna fish as one of the main ingredients.  In fact, you can always find cans of tuna in my pantry because there are so many different ways you can use it.  Many tourist traveling for first time to Spain are surprised when they order their salad ( a house salad) and it comes accompanied of tuna and some olives.  Yes, tuna, I would say is one of the most common ingredients in Spanish cooking.

INGREDIENTS

One large can of tuna

One dozen eggs

Mayonnaise

Spanish tomato sauce

One small onion

This is really a very simple recipe with a lot of flavor an easy to prepare.  Start by cutting in half the boiled eggs.  Do not over cook them or the egg yolk will turn green.

Prepare a mixture of tuna, chopped onion and mayonnaise.  Fill each half egg white with the tuna mixture.  Prepare the tomato sauce or you can buy a already prepared Spanish style fried tomato sauce.  Apply a spoonful of the Tomato sauce to each egg and finally spread on top the egg yolks all crumbled with a pinch of salt all over the eggs.  Chill and serve.

Fried Tomato Sauce

To make this sauce you will need some ripe tomatoes ( 6-10)

3-4 garlic cloves

olive oil

beef flavor bouillon ( one large)

Let the tomatoes cook till all  the water has reduce and the tomatoes acquire a dark rich red color.

Once done, you will have to use a puree strainer to get a smooth mixture with no tomatoes skins.

Russian Potato Salad ( Ensaladilla Rusa) Russia, Spain, Italy, France

Russian Potato Salad  was created by a young French chef who travelled to Moscow and set up a restaurant called The Emitage where this salad became the signature dish by young Lucien Olivier and called Olivier Salad.  The salad consisted of potatoes and varied vegetables mixed with chicken, shrimp, Lobster and then mixed all together with a secret mayonnaise  elaborated by chef Olivier.  Olivier died young and never revealed his recipe but another chef colleague tried to copy Olivier recipe in a moment of carelessness.  The salad was then imitated through Russia and its popularity travelled to other European countries becoming extremely popular in Spain. You may find this recipe being served in every cafe, bar, restaurant in Spain as an appetizer or "Tapa".  It has become an established known Spanish appetizer through the entire Spanish country.
INGREDIENTS ( Ingredients may vary, here one of my personal variations)

 Two or three potatoes ( medium to large)
Two or three boiled eggs
One can of tuna
One small  can of tuna
Two to three large carrot boiled and diced
One small package of frozen peas
One can of asparagus
One can of artichoke  hearts
One small can of red bell peppers roasted
One small can of olives ( green manzanilla or pearl black)
If desired you may add cooked shrimp

For the mayonnaise
One pasteurized egg
two cups of olive oil
one tablespoon of vinegar or lemon juice
one tsp of salt

METHOD
You will boil the potatoes in large portions with the carrots and peas.  Do not allow these to get too tender and fall apart. Cool in cold water.
In a large bowl mix together the cut up potatoes, carrots, chopped onion, boiled eggs, tuna, artichoke hearts, asparagus , olives and peas.  Add to this a little olive oil for moisture.  Then add the home-made mayonnaise and  decorate with the peppers, extra egg, olives and shape to make it attractive.
Let cool in the fridge and serve with  fresh French baguette.

Ham Croquettes ( Croquetas de Jamón) Spain

Ham Croquettes or "Croquetas de jamón"

Croquettes exist in every country in varied forms.  Many are made from potato, others are made of bechamel sauce and then filled with fish, chicken, ham or almost anything that might make the filling flavorful.  Today, these croquettes are a typical favorite of all times in Spain and are also considered a " tapa" which if you travel to Spain you will see that all the bars, cafes and restaurants have a selection of varied 'Tapas" which traditionally are light appetizers  to keep you going before your main meal.
INGREDIENTS
Two hard boiled eggs
 1 cup of Serrano jam cut up in small pieces ( use cheap cuts of this jam)
Flour  (as needed)
Milk   ( as needed)
Butter (one stick or 1/2 cup)
Salt  to taste
1 or 2 eggs
Bread crumbs
Oil to fry
METHOD

Bechamel sauce

Final paste with pieces of ham

Place in a large frying pan one stick of butter to melt.  You will then add one tablespoon at a time  flour so that you make a consistent paste.  Next you slowly add milk stirring continuously so that yo always have a nice smooth paste that as you add milk and stir and it cooks it will become  a nice thick and smooth  cream.  Once you have achieve the consistency you need to form the shapes of the croquettes,  you will then add the chopped jam and the chopped hard boiled eggs.  Place then on a large plate to cool for at least one hour.
Once the paste has cooled, beat a couple of eggs in a small bowl.  On a plate put one cup of bread crumb, then take small portions of the paste with two teaspoons and make the shapes then, drop in the egg mixture and coat well. From the egg you transfer to the bread crumbs and coat well.  Then fry in a small frying pan with sufficient oil or you can use a fryer.  Drain well from excess oil and enjoy!!!!