Kao Sankaya....A Sweet Memory.....

There are many countries that I love, but there is a special country that it has a special place in our heart....Laos...

Laos is a tiny little country in Asia,  its food reminds me a delicate combination between Vietnamese and Thai cuisine...although my Laotian friends would say that Laos cuisine just belong to Laos.....

Their people are extraordinary, and deeply Buddhist.....and the way they live their life is like to go back in time.....one of the few countries where at night you can see the stars.....there are not much street light at night.....

After we had a precious time in Wat Si Muang.....we finished the day with a simple dessert.....Kao Sankaya  (Sweet rice with coconut milk topping with mango).....

With this recipe I participate in the contest "UN RECUERDO UNA RECETA" from the wonderful blog Pucherete de Mari Thanks Mari!

Kao Sankaya (adapted from http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm)

1 cup Thai Sweet Rice (it is also called "sticky rice")

1 3/4 cups of coconut milk (light)

1 can coconut milk (full fat)

2 mangos ripe (in pieces) or frozen mango (but is not the same with frozen mango.....)

1/4 cup plus 2 tablespoons of sugar cane (you can use brown sugar)

Pinch of salt

2 tablespoon of grated coconut

1 teaspoon of coconut flavour

2 teaspoon of cornstarch

Preparation:

Soak the Thai Sweet Rice in 1 3/4 cups of coconut milk (light) for 1 hour.

This rice can be either steamed or cooked in a pot. I steamed it in a traditional conical basket. If you are going to make it in a pot, then do not drain it. Use the same coconut milk where you soak it plus 1/4 can of coconut milk (full fat), pinch of salt, grated coconut, coconut flavour, and two tablespoon of cane sugar. Simmer it, and cook it at low temperature (about 25 minutes) until the liquids have been absorbed.

For preparing the sauce, mix the rest of the can of coconut milk (3/4) along with 1/4 cup sugar, coconut flavor and cornstarch. Heat (but do not boil it) it until is thickened. Taste the sauce for sweetness. Mix the rice with the sauce (little by little...), until you have a creamy rice texture.

Place in a plate ripe mango in pieces, and on top put the rice warm. Serve it with Thai fortune cookies.....ENJOY!!

 

As Life Changes Us..... and Changes .... ....

Firstly, apologies for come and go .... but the truth is that we took vacations knowing that we need to move to another home, and the search for a new home was more exhausting than we thought....... but the result ..... it has thrilled us .... 

Here, nobody moves in the winter, all the movings are made between May and August, for that reason is a super tiring process.....In these period houses and apartments go flying..... and although we lost a couple of homes ..... we found the right house in the right neighborhood..... so in late August we will change .....and we are very happy!!

Now with the holidays .......

With my husband, we have always been very weird for vacations..... Bhutan, Tibet, Nepal, Laos PDR and many other unknown destinations have been our main places to visit ..... But, to say the truth we have never rested on vacations ..... we used the time to know places, to watch sunsets in the temples, to walk after sunsets, to visit museums ...... and if there is something we always  promised with my husband is that NEVER...... NEVER  we would go to Disneyworld....that was not for us ...... but things have changed ..... we have a 4 years old daughter  .... and this time she made us go to Disneyworld ........ 

 Magic Kingdom

EPCOT

The truth, I did not expect much ..... we were reluctant to the idea ...... but I must confess not without some embarrassment that I love it !..... ..... I think part of the visit Magic World awoke my childhood innocence that was  sleeping ..... returning to believe in fairy tales and happy endings ..... feel that children and their innocence is not finished in us .... I enjoy to be a child again and enjoy the magic of stories......

 EPCOT

  Animal Kingdom

Disney Hollywood Studios

Disney has 4 parks, but for us EPCOT and Animal Kingdom were simply the best ..... later I will put a summary of them so you can travel  from home.... 

 

 

Mary Poppins.....

Now that we have a home, I return to the routine ...... to get into your kitchens and recipes  ..... ENJOY! 

And here you have the e-book with the recipes of our contest....THANKS EVERYBODY!!

Open publication - Free publishing - More textura blanda

Chilean Centolla with Aguacate Cream....a Tapita to Enjoy!!!..........

When Lidia wrote that she would be doing a contest for the anniversary of her blog, I knew not only that I wanted to contribute to her contest, but also I knew what I wanted to share for her initiative......a tapa made with Chilean Centolla (Chilean King Crab or Antartic King Crab).......Wonderful!

This is my contribution to the Concurso de Aperitivos of Lidia...Thanks Lidia!!

One of the seafood that I like the most is the Chilean Centolla. Although I am far away from the paradise of seafood, I have been very lucky to always have my pantry full of Chilean products......erizos, machas, almejas, centolla, locos, and lucuma!!!.....We have very good friends that send us these treats, and is very easy to find them here or online....Thanks to our friends for those wonderful gifts!!

Chilean Centolla with Aguacate Cream (quantities are up to you and the number of people)

Chilean Centolla

Olive oil mayonnaise

Greek yoghurt

Avocado

Shallot

Salt

Pepper

Lemon

Bread. I made barras rusticas from the great blog of Eva.....Thanks Eva!!

 

Mash one avocado. Add the rest of the ingredients, but no the centolla. For one avocado, I use 1 tablespoon of mayonnaise, one teaspoon of Greek yoghurt, 1/4 teaspoon of shallot (chopped), lemon, salt, and pepper to your taste.

Spread over slices of bread, and on top place the centolla. Sprinkle with lemon drops, salt and olive oil. ENJOY!!

 

You can serve them on small glasses....ENJOY

 

 

Quinoa Carrot Cream and Light Frittatas....Recipes for Mamas Cocinera y Especiales

Quinoa Carrot Cream

It seems that blogger did not like my lobster pasta!!.....hahahahaha!!.....they said they will restore  the comments...If blogger does not restore them, then I will post them manually.....Thanks for your kind words in the previous post!!!!

Today, I want to share some recipes for the contest that I'm hosting (I'm going to contribute with recipes to my contest, but I will not participate in the award....hahaha.....)

These are very easy and tasty recipes.....I hope you like them!!

These recipes will be in the booklet of:

Quinoa Carrot Cream

2 cups of baby carrots
3/4 cup of cooked quinoa (measured after cooked)
Salt
Oregano
Milk
Water
Olive oil
Mushrooms for garnish (if you want)

Wash and cook the baby carrots. When the carrots are cooked, puree them in a blender with milk. Use milk until you have the consistency you want for it (I use 1 cup of milk). Put it back in a pot, add the quinoa, and season it with salt, oregano and olive oil. Simmer at low heat for 5 minutes to blend the flavours. Serve it and decorate it with sautee mushroom and olive oil on top. Enjoy!

 

 

 

Light Frittata Dishes 

Frittata is made with cream, a lot of eggs, and cheese. I have made a light version to lower the calories intake.  These dishes can be used as a side dish, or cold for a picnic.

Vegetables and Parmiggiano Cheese Light Frittata

3 cups of cooked and cut veggies (I used broccoli, cauliflower, orange and yellow carrots)
4 eggs
1/2 cup of milk
50 grams of Parmiggiano cheese
Salt
Pepper
Oregano
Olive oil

Beat the eggs with the milk. Add the Parmiggiano cheese, salt, pepper, and oregano. Mix it with the cooked veggies.

Brush an oven proof dish (round one) with olive oil. Place this mix and bake it at 435F for 20 minutes, or until cooked. Enjoy!

 

 

Vegetables, Rice and Parmiggiano Cheese Light Frittata

2 cups of cooked and cut veggies (I used broccoli, cauliflower, orange and yellow carrots)

1 cup of cooked rice (you can use leftover rice)

4 eggs

1/2 cup of milk

50 grams of Parmiggiano cheese

Salt

Pepper

Oregano

Olive oil

Beat the eggs with the milk. Add the Parmiggiano cheese, salt, pepper, and oregano. Mix it with the cooked veggies, and cooked rice. 

Brush an oven proof dish (round one) with olive oil. Place this mix and bake it at 435F for 20 minutes, or until cooked. Enjoy!

 

Rice, Spinach, Feta and Parmiggiano Cheese Light Frittata

2 cups of cooked rice

1 cup of cooked spinach

4 eggs

1/2 cup of milk

50 grams of Parmiggiano cheese

75 grams of Feta Cheese

Salt

Pepper

Oregano

Olive oil

Beat the eggs with the milk. Add the Parmiggiano cheese, crumbled feta cheese, salt, pepper, and oregano. Mix it with the cooked rice and spinach. 

Brush an oven proof dish (round one) with olive oil. Place this mix and bake it at 435F for 20 minutes, or until cooked. 

 

 

 

 

Also, I want to thanks all the bloggers friends that have sent recipes to my contest....Thank you so much!!

Some of the recipes have disappear in this blogger Tsunami, but I hope we will recover them.....If you recipe is not listed, then let me know.....my posts are still shaking after this situation!!

1. Pures Multicolores  
2. Tallarines de Tomates y Verduras
3. Risotto de Betarragas
4. Pure de Vegetales
5. Gelatina de Yoghurt
6. Olleta
7. Frutos Rojos con Mascarpone y Crujiente de Chocolate
8. Muffins de Chocolate y Platano
9. Mousse de Yogurt y Mango
10. Cremas de Alcachofa con Huevos Poche
11. Cazuela de Arroz con Marisco
12. Ensalada Tibia de Pescado
13. Falsa Pizza de Calabaza
14. Batido de Frutas con Nata
15. Tartas de Polenta con Arandanos
16. Mousse de Escalibada
17. Crema de Coliflor a la Hierbabuena
18. Crema de Zanahorias
19. Mini Hamburguesas o Mini Filetes
20. Tronco de Patata Relleno de Hojas y Queso
21. Crema de Esparragos Blancos
22. Pink Shake
23. Papas en Verbena
24. Quinoa con Verduras al Horno
25. Pastel de Verduras
26. Timbal de Patatas con Atun
27. Bollos de Aceite
28. Galletitas Integrales de Chocolate
29. Crema de Tomates Asados para Mamas Cocineras y Especiales
30. Isla de la Merluza
31. Sopa de Pasta y Verdura a la Italiana
32. Tarta de Queso y Limon con Galletas y Frutos Secos
33. Crema de Calabacin
34. Semola de Trigo con Almendras
35. Palitos de Salmon Rebozados
36. Crema de Brocoli y Zanahoria
37. Crema de Acelgas con Fideos de Huevo

Fruit Salad with Lime, Cardamom, and Mint with Mint Foam and Coconut Ice Cream......Refreshing and Delicious!!

This is a delicious fruit salad because is very refreshing during summer days ......you can do it with fresh fruit that you have, and make it in advance for the flavours to absorb.....

With this recipe, I participate in the  I Concurso de Recetas de Frutas de Temporada organized by  "Hecho en Casa "   the fabulous blog of Maria Jose....with prizes from Tescoma......Thank you Maria Jose!!

Fruit Salad with Lime, Cardamom, and Mint (I have used only two fruits, but you can use as many you wish)

Strawberries
Cantaloupe
1/2  lime (zest and juice)
3 cardamom pods (crushed)
10 mint leaves (chopped)
1 cup of water
1/4 cup of sugar

Wash your fruit and cut in pieces. Wash 5 mint leaves, chopped them, and mix it with the fruit. Put them in a bowl, and keep it in the refrigerator.

Mix one cup of water, with lime juice and zest, cardamoms, and 5 mint leaves. Boil it until it has reduced at half. Strain it, and set aside until is cool. Add to the fruit mix, and keep it in the refrigerator.

 

Mint Foam

I have to thanks my dearest friend Anna for her generosity in guiding me how to do the foam.....Thank you Anna!!

2 cups of water (500 cc)
40 mint leaves
75 grams of sugar
1 1/2 gelatine sheets
1 isi charger

Boil the water, sugar, and mint

Mix the water, mint leaves, and sugar. Boil it until reduces to half (250 cc). Strain it, and set aside. Soak the gelatine in cold water, and dissolve it in 50 cc of hot water. Mix it with the mint infusion. Put it in an ISI Whipper and follow the instructions. Keep it in the fridge.

 

Coconut Ice Cream

1 cup of fresh grated coconut
1 can of  coconut milk
1/2 cup of condensed milk
1 cup of whipping cream (33%)

Whip the cream, add the coconut milk, condensed milk, and grated coconut. Put it in the ice cream maker, and follow its instructions.

 

 

Plating: 

Serve the coconut ice cream, cover with fruit salad, decorate with foam mint, and garnish with mint leaves.

Serve the ice cream and garnish with mint leaves, and besides the fruit salad with the foam mint.