Posts tagged TopMind
Cruz de Maiz con Pecado
eatnologist_Cruz+de+Maiz+con+Pecado_food_recipe_guatemala_chichicastenango_modern_pico_de_gallo_spread_preview3.jpg
 

Red Radish, corn and Tomato Tapa Salad with red chili pepper, peppermint and fried shredded pork skin (chicharrones)

Ingredients:
a. 3 cherry tomatoes sliced (different colours) and seeded.
b. 1/4 white onion diced
c. 3 red radish sliced
d. 1 red chili pepper  and seeded if you want a more mild taste
f. 1 tsp cup peppermint minced
g. 2 tablespoons freshly squeezed lime juice
h. some shredded fried pork skins.

How to prepare:
Place all ingredients into a large bowl.
Mix and season with salt, to taste.
Add the chicharrones right before serving.

Garnish with some edible flowers.

 
 
 
 
Oh! she has Spines

That Recipe on my Mind | Inspired, Croatia

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Raw Sea Urchins with Lemon Foam/Air Recipe

 

Makes 2 servings

 

Ingredients
a. 6 Sea urchins in shells
b. 1 cup Lemon juice
c. 1 cup Water
d. 3g Soy Lecithin

How to prepare:

Sea Urchins:
Sea urchins spines are venomous, so prompt and proper care is important.
Wear gloves while you trim off the spines to protect your hands from accidental stings.
1. Insert scissors in hole located on domed top of sea urchin.
2. Rotate around top of shell, cutting toward outer edge, exposing flesh.
3. Arrange sea urchins on plates

Lemon Foam / Air:  
1. Mix all 3 ingredients in a high container. 
2 Hold blender in the upper part of the liquid to bring the largest amount of air, so that a foam forms on the surface.
3. Collect the upper part with a large spoon. Arrange on sea urchins.

Maldivian Island Hopping

That Recipe on my Mind | Maldives

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Fihunu Mas (Maldivian grilled fish spice mix) on shredded coconut, herbs and algae.

Ingredients:

3 fish fillets with skin on: tuna, red snapper and sea bass gutted and descaled

1 red dried chilli, finely chopped

1/2 chopped onion2 cloves garlic

1 teaspoon cumin powder

2 curry leaves

1 teaspoon black peppercorns

Salt to season.

Plating:

3 teaspoons shredded coconut

1 teaspoon algae (nori seaweed stripes)

1 teaspoon coriander

How to prepare:

Blend the spice mixture to a smooth thick paste. Make deep slashes along the sides of the descaled fish, and pack with the spice paste. Grill over hot coal (or a grill pan), on both sides until done.

Place the grilled fish on the shredded coconut and garnish with herbs and algae

 
 
 
 
 
Tom Yum Ice Tea Cocktail with grilled Prawn

That Recipe on my Mind  | Inspired, Thailand

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Tom Yum Ice Tea Cocktail with grilled Prawn Recipe

Ingredients:
a. 30 ml lime juice
b. 1 cup finely chopped lemon grass
c. 1 tsps palm sugar
d. 2 Kaffir lime leaves
e. 4 galangal slices
f. 1 red chili, sliced
g. 2 to 3 ice-cubes, to serve
h. 1 prawn (grilled)

How to prepare:
Combine the lemon grass, 2 slices of galangal and sugar with 2 cups of water in a pan and bring it to a boil.
Remove from the fire, allow to cool overnight (or 8 hours). Strain through a muslin cloth to get an infusion.

In the serving glass, put kaffir lime leaves, galangal and chili and 2 to 3 ice-cubes and pour ¼ cup of the cold infusion.
Top with the lime juice, stir gently, and garnish with a grilled prawn (skewer the shrimp with satay or wood sticks and place on top.)

Serve immediately.

 
 
A Glimpse of Summer

That Recipe on my Mind

 
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Grilled Calamari Recipe

Ingredients:
a. 6 Medium Fresh Squid  cleaned, rinsed, and well dried
b. 3 Garlic cloves, thinly sliced
c. 1/4 Cup olive oil
d. 1 Lemon (juice)
e. 2 tsp Dried oregano
f. 2 springs fresh Parsley
g. Salt and black pepper


How to prepare:
a. In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole parsley and oregano.
b. Heat a grill pan over the high heat. (In summer you can cook the squid on the grill) When very hot, add the squid and char each side for 1 minute.

 
 
I left my Heart in Capri

That Recipe on my Mind

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I left my Heart in Capri | Miniature Caprese Salad Recipe

Ingredients
a. 1 tsp tomato seeds
b. 1 slice fresh mozzarella cheese
c. 1 fresh basil leaves chopped
d. 1 tsp extra-virgin olive
Salt 

How to prepare:
Place the mozzarella slice on a spoon. Add tomato seeds, the salt and the chopped basil leaves. Add the extra-virgin olive and serve.

 
 
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Good Morning from Bali

That Recipe on my Mind | Bali, Indonesia

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Nasi Goreng with Spinach Omelette (Indonesian fried Rice)

Makes 4 Servings

 

Ingredients:

a. 6 shallots
b. 3 garlic
c. 5 g shrimp paste, toasted
d. 10 g red chili
e. 3 eggs
g. 150 g chicken breast, deep-fried and shredded
h. 1/4 cup cooking oil
i. 600 g rice, cold
j. 1 tsp pepper
k. 1 tbsp soy sauce
l. 1 spring onion, chopped
m. 2 eggs for the spinach omelette
n. kecap manis
o. 1 cup baby spinach

How to prepare:

Spinach omelette: In a bowl, beat the eggs, and stir in one shallot and the baby spinach
Season with salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Cut the omelette in pieces like in the picture above (just an example).

Indonesian fried Rice: Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.
Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.
Add spring onion and kecap manis. Mix well and reserve.

Plating: Place the first omelette piece on a plate and add carefully the fried rice on it. Place the second omelette piece on the fried rice and add carefully the fried rice on the spinach omelette. Repeat. Garnish with some herbs, greens and some drops of sambal oelek (an Indonesian hot sauce).

 

 
A styrian Summer

That Recipe on my Mind | Austria, Inspired

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Trout with Berries and styrian pumpkin seed oil yogurt marinade.


Ingredients:
1 whole trout
olive oil
3/4 cup of yogurt
sea salt
freshly ground black pepper
1 cup fresh blackberries, blueberries, redcurrant.
a few knobs butter
1tsp styrian pumpkin seed oil

How to prepare:
In a small bowl, stir together 3/4 cup plain yogurt, 1 teaspoons finely chopped garlic; season with salt and ground pepper. Reserve.

Preheat oven to 230 C (450 F), grill function. Place the fish over the rack of the oven and place the rack on a baking tray lined with parchment paper or aluminum foil, so all the grease can drip there. Sprikel with butter or vegetable oil over the fish. Place in the preheated oven till it's done.


Clean trout and remove heads.
Preheat grill to searing temperature around 250 degrees.
Coat outside of trout with oii.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium degrees and place trout on grill.

Place the grilled Trout. Garnish with  fresh blackberries, blueberries, redcurrant and a bit of the yogurt sauce. Add some drops of Styrian Pumpkin Seed Oil (Kernöl)

 
Du Feigling, Du!

That Recipe on my Mind | Greece, Inspired

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Fig-Riesling tartare Recipe

One serving


Ingredients:
4 fresh figs
3 capers
1 medium shallot
1 tsp olive oil
salt
pepper

1 glass of riesling wine
1 tsp honey
1 tsp fresh rosemary leaves

2 tsp of chopped pine or macadamia nuts
2 thin slices of parmesan


How to prepare:
Syrup:
Place the wine, the honey and the rosemary in a saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is reduced by half.

Tartare:
Peel the figs and cut into small pieces. Cut the capers and shallots in the same way.
Mix figs, shallots, capers, olive oil, and a tsp of the riesling-honey syrup in a chilled large bowl. Season with salt and pepper. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend.

Serving Suggestion:
Roast the pine (or macadamia) nuts in a pan till golden brown and reserve.
Place a 6 cm ring mould on the plate and fill it with the iced fig tartare. Remove the mould and top with 2 thin slices of parmesan.
Decorate with chopped pine or macadamia nuts, or a mixture of both, and some drops of the riesling-honey-rosemary syrup. 

 
 
 
 
Juanita Banana Bling Bling

That Recipe on my Mind | Cuba, Havana inspired

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Banana Mousse with Herring Caviar Recipe

Ingredients:
2 bananas
2 spoons sparkling wine
2 tsp lemmon juice
2 tsp sour cream
salt
pepper
4 tsp herring caviar

How to prepare:
Place banana, sparkling wine, sour cream, lemon juice, salt and pepper in a blender
Process for 15 seconds at high speed until smooth. Set aside in the refrigerator for at least 30 minutes to allow the flavors to blend and process once again before serving. 

Pour mixture into small bowl (I used a small empty tuna can) and top with a layer of caviar. 

Serve immediately

 
 
 
Shades of Nero di Seppia

That Recipe on my Mind | Ravello, Amalfi, Italy

 
 

Linguine al Nero di Seppia Recipe (Orig: Probably Sicily)-Cuttlefish black ink pasta.


Ingredients:

500 grams medium cuttlefish, cleaned & diced
spaghetti for 2-3 serves
4 tbsp oil
3 cloves garlic
1 onion
500 grams tomatoes, quartered
1/2 cup white wine
the little black ink sacs from the cuttlefish
bunch of parsley, chopped finely


How to prepare:


Boil water for the pasta.  When the water boils, add the salt then the pasta. When the pasta is cooked keep it warm. 
In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
Put back to medium and add the quartered tomatoes.  Cook for about 15 minutes. Season with salt & pepper.
Stir in the black ink sacs, breaking them apart with a spoon. 
Once mixed, add to the already boiled linguine or spaghetti and continue to keep warm.
Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the diced cuttlefish on high heat for 1 minute (2 minutes max).
Stir into the pasta and drizzle with extra virgin olive oil before serving. 

 
 
 
 
 
 
 
 
 
Magen verbindet

That Recipe on my Mind | Inspired, Austria

 
 
 

Styrian Tripe Soup with Turkish Sumac Delight

(Altsteirische Flecksuppe mit Turkish-Sumac-Delights)

 

Tripe soup 

Ingredients:
500 g Tripe, washed  - chopped fine  
1 Onion- chopped fine   
1 Garlic clove - chopped fine             
 2 bayleafs
1/2 tsp black pepper    
1 liter  Water                                    
1 tsp  Paprika powder       
Salt                                       
1 t  Vegetable oil       
1 tsp Lard                                       
1 tsp Flour                                            
some grated nutmeg
0,5 - 1cm crunchy bread croutons   

 


How to prepare:
Put chopped tripe into pan. Add water, bayleafs, black pepper and salt to taste and simmer slowly 1-2 hours until meat is tender. Strain the stock.
In a pan, add diced onion, garlic and lard, cook to golden brown. Add flour (in Austria this procedure is called „Einbrenn“). Heat paprika powder and add to the mix. Dilute with some water, mix well and add it to the strained stock. 
Add some grated nutmeg. Mix well again with an egg beater (or with an styrian egg beater if you want to keep it traditional) till foamy.       
Serve the soup, add a dollop of sour cream, place on top some smashed bread croutons and the turkish sumac delights cubes (see recipe bellow).

 

Turkish Sumac Delight

(like common Turkish delights, just with sumac water instead of Rose water and  -optionally - fine salt instead of sugar powder)


Ingredients:
Few drops of Sumac Juice/water* or diluted sumac syrup.
8 leaves gelatine
500g granulated sugar
Few drops of pink liquid food colouring
2 tbsp fine salt
1 tbsp cornflour
18cm square sandwich tin

How to prepare:
Pour 300ml water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.
Remove the pan from the heat and stir in Sumac water and food colouring, until it's pale pink. Wet the sandwich tin with cold water, then pour in the sumac water. Leave this in a cool place to set overnight.
Sift the salt and cornflour together onto a plate or board. Use a long knife with a damp blade to cut the jelly into 0.5 or 1cm squares. Coat all cut surfaces in the powder mixture (salt and cornflour).


(*)
Sumac Juice

Ingredients:
1 ripe sumac berries
Cold water

How to prepare:
Immerse at least six-eight ripe smooth or staghorn sumac berry clusters in a pitcher-full of cool water. (Do not short-cut with hot water, as it makes the drink bitter).
Mash with wooden pestle or potato masher.
Let liquid stand for at least four hours.
Strain through cloth or a fine mesh strainer.

 
 
 

About eatnologist

Hi, I´m Fred, a mix of austrian and spanish. At Eatnologist I explore, sketch and also relive culinary experiences by travelling back inside my mind and putting them down on canvas.

I love old cook books, usually they have no pictures of the dishes, so I love to imagine them.

What happens when you close your eyes and think about a certain kind of dish or recipe? What kind of images, emotions, memories, stereotypes, reflections and associated thoughts come to mind? 

Besides being a set of instructions describing how to put together a culinary creation, a recipe can mirror many aspects of culture, identity and how a whole society or single person relates to its environment. 

 

Read more about Eatnologist and That Recipe on my Mind here  >

 
 

"Quirl"

 
 
Ginger, the Crab

That Recipe on my Mind | Inspired, Laos

 
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Ginger Crab Cakes Recipe

Ingredients:
6 cups crabmeat
1/4 cup minced green onions
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 eggs
3/4 cup dry bread crumbs
1/4 cup vegetable oil

How to prepare:
In large bowl, mix together crabmeat, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.
In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over.
In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

 
 
 
 
A Summer Tapa

 That Recipe on my Mind | Malaga, Spain

 

Boquerones en Vinagre (Marinated Anchovies) Recipe

Ingredients:
½ kg very fresh boquerones (fresh, uncured anchovies)
½ liter white wine vinegar
125 ml extra virgin olive oil
2 tablespoons fresh minced parsley
2 garlic cloves, peeled and chopped

How to prepare:
Clean the fish well, removing the head and the spine, as well as the tails and the insides. Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.
Drain off the vinegar, then dress them with a bit of salt, olive oil, and vinegar, and the garlic and parsley. Can be served immediately with fresh crusty bread on the side, or can be stored, covered, in the refrigerator for up to three days.

 
 
 
 
 
 
 
Chicken Bus Recipe

That Recipe on my Mind | Guatemala

 

Guatemalan Chicken with Pineapple Recipe

Ingredients:

2 tablespoons olive oil or 2 tablespoons vegetable oil
3 -3 1⁄2 lbs broiler-fryer chickens, in pieces
1 medium onion, chopped
2 cloves garlic, minced
1 pineapple, cut in 1 inch cubes or 1 (20 ounce) can unsweetened pineapple chunks, drained
1⁄2 cup dry sherry
2 tablespoons vinegar
1 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1 dash pepper
2 medium tomatoes, coarsely chopped
hot cooked rice (can cook concurrently so all is ready at the same time)

 

How to prepare:

Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
Return chicken to skillet.
Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
Bring to a boil, reduce heat, cover, and simmer 20 min.
Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
Serve with rice.

 
 
 
Gazpacho Passion

That Recipe on my Mind | Andalusia, Spain

 

Andalusian Gazpacho Recipe

Ingredients:

a. 500g ripe juicy tomatoes
b. 1 garlic clove
c. 1 sweet green pepper
d. 1 cucumber, about 6-7 inches long
e. 3 tablespoons red wine vinegar
f. 1⁄2 tablespoon salt
g. 1 cup virgin olive oil
h. 1 piece French bread
 

How to prepare:

1.Put the tomatoes, bell pepper, cucumber, onion, olive oil, bread, vinegar, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. 

2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately.

 
 
 
 
Sex on the Beach

That Recipe on my Mind

 
 

Sex on the Beach Cocktail Recipe

Ingredients:
a. 25ml vodka
b. 25ml peach schnapps
c. 75ml cranberry juice
d. 75ml orange juice
e. Ice cubes

How to prepare:
Fill the chilled highball glass with ice cubes. Pour the vodka and the peach schnapps into a jug and stir well. 
Top up each glass with equal measures of cranberry and orange juice. Add a slice of lemon or a cherry to each glass and serve.

 
 
 
 
 
Pulpo Woman
 

+++That Recipe on my Mind

Galizia | Spain

 

 

Galician Octopus (Pulpo a la Gallega Pulpo Feira) Recipe

Ingredients:
a. 1 frozen octopus thawed overnight in the refrigerator (use octopus legs only)
b. 5 potatoes
c. ¼ teaspoon sea salt
d. ¼ teaspoon smoked paprika powder
e. ¼ teaspoon sweet paprika
f. 1 cup extra virgin olive oil

How to prepare:
1. Put water in a big pot until it boils. With the help of a hook or any other instrument, put it in, and remove it from the boiling water 3 times; then let it boil for 25 minutes.
2.Test with a spike its tenderness, and remove the pot from the heat letting it in the water another 15 minutes.
3.Cut the tentacles (it's the only part you eat) in slices with some scissors, place the pieces on a wooden bowl and add over it, salt, paprika and olive oil.
4. Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.

 
 
 
 
 
 
 
 
 
 
Chakalaka, the Shebeen Queen
 

That Recipe on my Mind | Johannesburg, South Africa

 

 

Chakalaka Recipe

Ingredients:

¼ cup cooking oil
1 medium onion diced
1-2 teaspoon curry powder
1-teaspoon cayenne pepper
1-2 tomatoes
3-4 cups sliced cabbage
1 Chili peppers diced seeds removed for less heat
1 large carrot grated on the large side or sliced thinly
1 medium green pepper, diced
1 medium red pepper, diced
1 14 ounce baked beans

How to prepare:

In a large saucepan or Dutch oven, heat oil over medium heat.
Add onion, give it a minute or two,
Stir in all the spices;, curry, cayenne pepper, thyme- continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots and cabbage
Simmer for about 5 minutes, stirring occasionally to prevent burns.
Finally add baked beans,  Continue cooking for about 2-3 minutes.
Serve warm

 

 
 
 
 
La Sagrada Cauliflower
 

That Recipe on my Mind | Barcelona, Spain

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Roasted Romanesco Cauliflower, grated catalan cheese and ibérico ham

Makes 4 Servings


Ingredients:
a. 1 head Romanesco broccoli
b. 2 tablespoons extra-virgin olive oil
c. 1 cup of grated Ermensenda D'Eroles (a catalan cheese) or Parmesan
d. 4 thin slices of Ibérico ham
e. ½ teaspoon salt                                                                                                               f. a dash of lemon


How to prepare:
1. Preheat the oven to 200°C  / 375°F.
2. Wash and trim the Romanesco into small florets.
3. Place the florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
4. Bake, turning halfway through, for 15 minutes, or until the florets are browned.
5. Sprinkle cheese evenly over the top and bake for 3-5 minutes more. Add lemon juice.
6. Let stand 5 minutes before serving
7. Arrange the Ibérico ham slices on top. Serve.