Ginger Chews

By Julie

One thing I love about being on vacation is scouring a foreign market or supermarket for interesting foods. This time, we spent our vacations only two hours away from home, yet in another country, France, so most of the available foods were somehow familiar. I found more variety, which is either due to French people being less conservative about cooking than Spanish or simply, more holidaying foreigners. Eventually, I picked up some candied ginger and took an oath in front of my husband to use it for some cookies. And this is the result - divine and chewy crunchiness!

© Diana Chaccour

Barley Salad with Parmesan Cheese

By Diana

For this week I decided to try out barley, an ingredient that I have never used before but that it has been repetitively recommended by one of my vegetarian friends -the only one with decent taste, I have to say-. So thanks to her, here I am again, fighting my prejudices and tasting my cooking boundaries. I tried to bear in mind that barley is nothing but just another grain.. a vegetarian harmless grain that could not do anything to hurt my appetite or to jeopardize the reputation of the blog -if we have one at all-. I compared its colour and consistency to the one of wheat or giant couscous, and from those premises I opened the fridge and improvised the following recipe. The results, as you will see, turned out surprisingly well: a refreshing salad with a diversity of textures and a slightly Mediterranean flavour that can be served warm or cold and can be eaten as complement of your main meal or as a dish in itself. 

I hope you like this week's simple recipe and as Da Vinci said -or Google affirms- "Simplicity is the ultimate sophistication". Enjoy!

© Diana Chaccour

Lemon Cream Sponge Cake

By Diana

As I promised a few posts ago, the results of my Tuscany holidays will be progressively published here in The Teaspoon. One of the souvenirs that I brought with me in my suitcase -and as a present for my beloved husband who had the misfortune to stay in rainy London while I enjoyed myself abroad- was a delicious and very Italian, Note di Limone. 

I selected this particular cake from the supermarket shelves for the only reason that I recognized the brand: Mulino Bianco. I remember that a few Decembers ago, one of my mum's patients gave her as a present a Panetonne of this brand and its flavour remains as one of the most exquisite Christmas experiences we had. So I knew that the Note di Limone in the Florence supermarket was not going to be anything but another exceptional case.   

This is a simple sponge cake, cut in half and filled with lemon cream or crema al limone -similar to British lemon curd I believe-. Although I was hoping the results to be the same as my souvenir, the truth is that any home-made recipe could ever equal the magic and enchanting touch of food preservatives -even the most pathetic well elaborated attempts like mine-. Anyway, I tried modestly to recreate it here for you guys, so you can enjoy it in one of the last outdoor picnics of the "summer", picturing yourself in one of those traditional little towns in the lovely region of Tuscany. 

© Diana Chaccour

Chicken Empanada Gallega

By Julie

My husband often asks me to cook novel appetizing things or try a version of something he has enjoyed in the past. This frequently includes Diana’s recipes but this time, it was a classical Spanish dish the Galician mother of his friend used to cook for the family in Venezuela, an “empanada gallega” or Galician empanada. I must say, I shied away from it for a long time, thinking this would be way too laborious but it turned out that the actual active working time is very little, it can be prepared in advance and it can feed a lot of people, so it is ideal for when you invite a bunch of friends and don’t want to spend time cooking when they are already there.

There are probably as many versions of this empanada as there are grandmothers in Galicia and typically it contains seafood but in my version today, you will find chicken. Any combination with fish or meat is fine and if you are in a hurry, you will be excused for using canned tuna instead.

© Diana Chaccour

Corn and Feta Cheese Cake

By Diana

As most of you should be aware, Venezuela was conquered by the Spanish in the late 15th century, but before that, our country was inhabited by a variety of indigenous tribes with a multiplicity of traditions, dialects and hand-craft production, as well as culinary techniques of course. Some of these tribes still exist and their traditions remain, and are reflected in the extensive range of gastronomic options that can be found in Venezuelans' dinner tables. The cultural fusion in our country is what defines it and when it comes to cooking, our national products play an essential part in this mixture. From coconut to plantain, sugar cane and rum, and of course corn, definitely the most versatile of our products. 

This week I am going to share with you one of those recipes that show the fusion of both the old and the new world: corn cake or torta de jojoto. Although the original recipe calls for fresh, hand-made, grated white cheese,  the health and safety legislations in the UK apparently prohibit fresh cheese production -my one and only answer to the difference between developed and undeveloped countries-. So I had to modify the recipe with the closest alternative: Greek feta cheese - which do nothing but emphasize the cooking multiculturalism that I just told you about-. 

The results, not too sweet neither too savoury, this cake is perfect for those with exotic appetites in need to satisfy -or just for those looking to do something useful with the seasonal corn on the cob now in the supermarkets- So here you go, a new treat to offer to your friends at tea time. 

© Diana Chaccour

Traditional British Pasties

By Diana

I believe every country have its very particular style of pastries that define somehow the character of their people. In Venezuela for example, we have our empanadas, made out of pre-cooked white cornmeal that we fill in with a variety of possibilities: from fresh hand-made white cheese, to cooked meat or even black beans for the vegan taste. We even have one with our whole national dish inside that people usually eat very early in the morning before heading to the beach. Unlike other countries' pastries, ours are not baked for hours but are fried quickly in deep quantities of vegetable oil. I will share of course the recipe with you guys one day -it's on my list of promises for the blog- but not today. 

In Britain, as most of you are aware, they eat a slightly more elegant kind of pastries. They take their time to make what they call a Cornish Pasty: a well elaborated pastry made with uncooked beef, onion, potatoes and swede that they bake for one hour in the oven. Cornish is referred to the region of Cornwall, which is the most decent part of the British coast, with apparently lovely beaches that I am planning to visit before the summer ends. My point is that coincidentally, like in Venezuela, British people eat empanadas in the beach too!

So here is the recipe, extracted from Borough Market's recipe index. I hope you all enjoy it!

© Diana Chaccour

Vanilla Panna Cotta with Summer Fruits

By Diana

I went to Tuscany last month in a attempt for holidays, obviously to enjoy good gastronomy, mountains of Peccorino cheese and drink abundantly the famous Brunello di Muntalcino. As food has transformed lately into my primary work of art I couldn't help bringing the blog in my head, a notepad and the camera of course, my true loyal friend. 

One of the main objectives of my trip was capturing the authentic flavour of Italian Panna Cotta  -cooked cream-. And although I searched deeply  on the menus of Florence's many Trattorias, I found just one restaurant where Panna Cotta was served. To my disappointment and frustration, the place was outrageously expensive and I have greedily resisted to invest in a dessert that, as far as I know, turns out well in my kitchen.

So I am sharing it here, just for you guys. My legitimate -BBC modified- Vanilla Panna Cotta recipe, adorned with appropriate seasonal summer fruits. 

© Diana Chaccour

Almond,Citrus and Olive Oil Cake

By Diana

The last few weeks have been a little bit maniac here at The Teaspoon. The summer, my mum coming to visit, Julie moving houses when the babies are asleep and the queen jumping out of an helicopter have taken away most of our cooking time. We did go to Florence for a sort of "field test", but we are still processing the findings and we'll publish the outcomes in the upcoming weeks. Nevertheless, our -previously mentioned- friends from Zaytoun have come to the rescue during this busy period and kindly asked us to produce some images for an amazing almond, citrus and olive oil cake that they will be using to promote their tasty products. I still cannot tell if it was my Arabic blood or just my usual empirical excitement in the kitchen, but the blend of flavors and aromas of this delicious cake are indescribably unique and I hope you will agree with me when you try it at home. 

© Diana Chaccour

Oriental Fennel Chicken

By Julie

I am a big fan of fennel. To my dismay, the Spanish are not. I cannot find it anywhere here.   But this week, I had enough. I ordered it from my Ukrainian grocers of choice who normally are my ginger dealers as ginger turns out be also on the list of the less popular foods in Northern Spain. Anyway, there it was, immaculately white and green, simply appetizing and waiting for me to turn it into something delicious. You don’t even need much turning, as fennel is incredibly versatile - a friend of mine cuts it up and eats it raw from a bowl, a bit like crisps but healthy. My baby daughter has had it steamed in combination with apple and chicken or a mashed banana, she loves it and on top, it has huge calming benefits for her little tummy.

One fennel classic is a salad with orange slices and black olives, which inspired me to the following recipe. I like the quirk of the Kashmiri cuisine to add dried fruit to rice and meat dishes, so I incorporated it here to give it an Oriental flair. However, if you don’t believe in mixing savoury food with sweet flavours, you can replace the dried fruit by black olives. Now go on, off to the kitchen!

© Diana Chaccour

Chocolate Cherry Muffins

By Diana

There are certain days when I only need to cook. It doesn't matter if I have a deadline or if I have to run to work in the following hour, the only thing that I am sure about is that cooking will just make my day better. Stepping into the kitchen and following -creatively- a recipe, generates a satisfaction comparable to the one artists feel when a piece is completed. The difference is that the culinary work of art doesn't remain in a mere contemplative state but it goes back inside, to feed the hungry spirit, and better yet, the lucky spirits of the  ones whose kitchen coincides with the culinary artist's studio.

The following recipe is the result of one of those days. It happens to integrate seasonal cherries and chocolate, a combination which I am sure most of you will love as much as I do.  At the end you will have six satisfactory muffins resting in your kitchen, so you can carry on with your routine with the tranquillity that at least a good work was done today. 

© Diana Chaccour

Strawberry Gazpacho

By Diana

One of my first holiday memories is the trip to the World Expo Sevilla in the summer of 1992 with my family. I remember it was so hot that there were fountains of water coming out of the side walks, just to offer tourists a refreshment in the maniac collective perspiration. Besides remembering my brother and I running, and splashing the water desperately, one of the details recorded in my mind is the sales of gazpacho in the street. By that time I had no idea what gazpacho meant and I am sure I didn't like tomatoes either, but trying out the first traditional cold soup of my life certainly had its consequences.

What I am presenting here is a seasonal version of Gazpacho, product of a few  afternoons researching at the book shop in Wimbledon and of course, my endless -and helpless- trials with strawberries in the kitchen. This is certainly not one of the failed ones. Try it out. I promise you that it will be a unique, pleasurable and refreshing experience!

© Diana Chaccour

Watermelon Citric Granita

By Diana

Appreciating seasons is something I have learnt to do since I came to the UK. My home is a tropical country which weather is divided only in rainy and dry season, and frequently - and weirdly enough- we end up having both at the same time, making everything even more chaotic than how it is already. However we Venezuelans don't talk about it as much as British do talk about their own weather, maybe because it doesn't ruin our crops -or our budgets that are ruined enough. The continuity of the temperature -yes, about 27C all year long- allow us Venezuelans to access fruits like passion fruit and watermelon from January to December. And because it is very hot, we enjoy ourselves and our thirsty appetites with these so called exotic produce -and at reasonable and continuous prices-. What I mean is that the prices do not depend on the season but what is worst, they depend on our politics...

Anyway.. in Britain I had to wait months before buying a £1 watermelon, and I was so exited to have it in my fridge last week -in my new spacious fridge that can actually fit a watermelon without sacrificing the bread- that I decided to celebrate it by posting a summery watermelon granita that I hope you all enjoy!

© Diana Chaccour