Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

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Pad Thai – The snow peas version

Hello my foodie friends! I am so sorry for the long hiatus, life just got in the middle, but we still cook and eat delicious home-made dishes (well, most of the time we do) and I still desire to share them with anyone in the world’s foodie community that’d like to cook with me!

I’m afraid posts will keep appearing irregularly or less frequently as the used to, but neither me nor my blog are going anywhere, so I hope you be patient with me and pop into “Around the bowl” once in while… By the way, I always share pictures of my recipes in my instagram account, so follow me if you’d like to see what I’m cooking (and some other random things that I enjoy) and please let me know if you are particularly interested in any recipe you see there that can potentially become an interesting post!

We have just finished enjoying today’s recipe, it’s easy, it’s quick, it’s healthy and most importantly: utterly delicious! Other than that, I don’t think Pad Thai needs any further introduction, doesn’t it?

Just as the tittle indicates, I’ve made some adjustments to the traditional recipe: I replaced bean sprouts by snow peas, mainly because we had loads at home that needed to be used and because I love them! and I replace peanuts with cashews because I don’t like peanuts, but I do enjoy the rest of the ingredients of a good Pad Thai, so I thought: why not?

Do you fancy trying it?

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Arroz Amarillo con Pollo – Chicken Yellow Rice

As far as I can recall, because you know memory can be tricky sometimes, this is the very first actual recipe I cooked on my own, when I was around 10 years old. I say actual, because far before then I used to “cook” cube stock with soup noodles, as you can see I’ve been obsessed with soup from a very early age.

My grandma Ajó (from my father’s side) was the one who taught me this clearly paella-inspired recipe that was one of her star dishes, along with empanadas, that everybody loved. Unfortunately, I haven’t been able to successfully reproduced her empanadas but luckily I came much closer to her arroz con pollo.

Both my grannies were the ones who introduced me to cooking, check out the first recipe in the grannies series here, which is also another legendary family dish from my other grandma, Dina. They were both great cooks, each one with their own signature style, but a common ground: they mastered a few good recipes, nothing fancy or exotic, that they repeated over the years with always the same steady and delicious result! I’ve always admired that, because my outcomes in the kitchen are much more variable. I guess it has to do with the global approach and large flow of information we have nowadays that make us keep trying different things all the time. I am happy to be able to enjoy both the traditional and the innovative approaches in my kitchen…

Arroz con pollo is a quite common dish in Argentina, where I come from, that has most probably been adapted from our Spanish heritage. The cooking principles are the same as the paella ones, with easily available local ingredients. The yellow colour comes from the saffron, which being such an expensive ingredient back in the day, was usually mixed with some sort food colouring, such as turmeric, but sold under the generic name of “saffron”.

Shall we cook now?

By the way, how do you like this year’s header, aren’t you craving soup now? yummy!

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U.S. Senate Bean Soup (with Serrano ham)


I spotted this recipe in Pinterest, pinned it and unlike most of the times, I decided to try it right away instead of pin it for another time and forget about it, as it usually happens (I’m not the only one, am I?).

As its name indicates, this is a soup served daily at the U.S. Senate restaurant from the beginning of the XXth Century. There are two official recipes, with or without potatoes, according to the U.S. Senate web page. However, the one that caught my eye linked me back to a Foodista recipe that has also carrots on it and it was the one I cooked and slightly altered to the ingredients I had at hand and to a quicker version.

I loved the result and therefore wish to share it, besides it is the first American recipe I post and it always makes me happy to broaden my culinary borders. I hope you enjoy it!

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Sopa de Legumes Portuguesa – Portuguese Vegetable Soup

Hello foodie friends, I hope you’re all having a great 2015 start! With this post I’m not only celebrating the beginning of the new year but also my one year anniversary with “Around the Bowl”, I can’t believe a year and so many soups have gone by! It’s been a pleasure, and I’m tremendously eager to keep sharing many more!

Today’s recipe is brought straight from Portugal, as we received the New Year in Porto, an enchanting city in the Douro river estuary with very kind local people and amazing food! Old and modern collide in a very special way in Porto producing amazing results design and food wise. I was totally inspired by it all: its streets, its old buildings and churches with their blue tiles, the river and the good design shops, cafés and restaurants.

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I was positively overwhelmed by Porto’s good food and the fact that soup was served everywhere; definitely my kind of town! Pastries of all kind are also typical and delicious. The majority of food establishments are open all day long, serving pastries, tea & (great) coffee during the morning and afternoon and complete meals at lunch and dinner. Check out the following places that we loved and the photo galleries for recommendations!

  • Aurora Portuguese Restaurant: a very cozy restaurant with amazing service and great Portuguese dishes with a modern approach. Also ideal to try Douro wines and of course Porto wine! We loved it so much that came back more than once!
  • Casa Grande Chocolatier: in a great location this lovely coffee shop and tea room is an ideal place where to make a stop and try delicious chocolates, cakes and pastries. We also had a light lunch one day, consisting of soup and sandwiches, as good as the sweet treats!
  • Mercearia das Flores: beautiful grocery store and tasting place for local delicatessen, located in one of the most cute streets downtown.
  • Mitica Inspiraçao: probably the most amazing pastry shop I’ve ever been to, everything is very tempting and utterly delicious. Is not centrally located, but it was around the corner from our hotel, so we enjoyed our breakfast there every single day!

Aren’t you hungry now? Then is time for a wonderful vegetable soup, so let’s cook!

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Merry Christmas and Happy 2015! (and a note)

1521384_10152125788164345_703212621_nMerry Christmas and Happy 2015 my foodie friends!

2014 was my first year as a food blogger and it has been a pleasure to share my all time favourites soup recipes, as well as the new ones and some other little things such as restaurants reviews, trips and even shoes!

I hope you all enjoy the most foodie season of the year with your love ones!

We’re welcoming the new year in Portugal (Porto), a very soupy land, so hopefully Around the Bowl will come back on 2015 with renewed inspiration and lots of around the world recipes to discover and share.

A little note: I am so sorry I’ve been sort of missing in action the last few weeks, but I’m currently on a losing weight diet. I know, in Christmas season, shocking! But funny as it may sound, is always easier for me to lose weight during winter months than in spring/summer, so here I am. It’s medically supervised, nothing crazy, but honestly extremely dull. I’m not starving, but it’s not very inspiring to post grilled fish, poultry or meat + green veggies which is basically what I’m allowed to eat now. However, on the food front, I will of course enjoy my Christmas Eve and Day and my New Year’s Holidays and come back with more recipes on 2015!

Hope to see you around!


Soup Guru (Julia)


Fideuà – The Lesser-known Mediterranean Classic

Honestly, I hadn’t heard from fideuà until I came to live in Catalonia, where I first had it and instantly loved it!  Fideuà is a sort of paella’s cousin but made with noodles instead of rice.  As it happens with paella, there are endless recipes and variants and it’s also original from Valencia, but eaten all along the Spanish Mediterranean coast and definitely a Sunday and festive staple dish in Catalonia.

You’ll find vegetable, meat, chicken fideuà, but the most traditional is the seafood fideuà. Besides the seafood, the famous “fumet” (fish stock) and noodles are the basic ingredients. In Spain you can find fideuà noodles in any supermarket, but any short thin kind of hard wheat noodle will do the trick.  In the image bellow you’ll find the two most common kind of fideuà noodles. I prefer the thinner ones.

Here it is my humble approach to Fideuà, hope you enjoy it!
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