Posts tagged thatrecipesummarycover
Oh! she has Spines

That Recipe on my Mind | Inspired, Croatia


Raw Sea Urchins with Lemon Foam/Air Recipe


Makes 2 servings


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


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


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.


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

I left my Heart in Capri

That Recipe on my Mind

ITA_caprese_heart_DSC09146_E 2.jpg

I left my Heart in Capri | Miniature Caprese Salad Recipe

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

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.

Good Morning from Bali

That Recipe on my Mind | Bali, Indonesia


Nasi Goreng with Spinach Omelette (Indonesian fried Rice)

Makes 4 Servings



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).


Juanita Banana Bling Bling

That Recipe on my Mind | Cuba, Havana inspired


Banana Mousse with Herring Caviar Recipe

2 bananas
2 spoons sparkling wine
2 tsp lemmon juice
2 tsp sour cream
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.


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 

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       
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)

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

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  >



Chicken Bus Recipe

That Recipe on my Mind | Guatemala


Guatemalan Chicken with Pineapple Recipe


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.

Sex on the Beach

That Recipe on my Mind


Sex on the Beach Cocktail Recipe

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.