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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Courgette Cream Soup

Hello my foodie friends! Busy times around here, so quick and healthy solutions are required without sacrificing flavour. Also, with the most caloric holiday season of the year around the corner, I like to keep it as light as possible as long as I can, before chocolates, pannetone and other Christmas delights become impossible to resist…

Last evening I prepared this simple and easy cream of courgette soup that I’d like to share, I hope you like it! An easy formula that can be applied with any other vegetable you fancy: aubergine, pumpkin, carrots…

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Simplified Dak-kalguksu – Korean Chicken Noodle Soup

Hello my foodie friends! Here I am again with another Korean comforting soup. Who doesn’t like a good chicken noodle soup during the cold months? Ideal both for lunch and supper, and of course, it makes a great left over if you want to cook some extra to take to work or freeze.

Dak means chicken and kalguksu stands for knife-cut noodles. Making Dak-kalguksu from scratch is quite time-consuming and being this a simplified version I used bought fresh noodles. As part of this simpler approach, I also choose to incorporate the seasoning, which is  usually served separately, to the stock directly. However, I did make the stock, but for an even easier version you could use bought or pre-prepared chicken stock and chicken roast left overs. Generally the vegetables used to cook the stock are discarded afterwards, but I like to cut them and include them in the soup.

Let’s cook?

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Dal Shorba (Indian Lentil Soup) with Summer Veggies

Every now and then I find myself craving for a specific type of food and I always think it is my body speaking to me, telling me I’m in need of some kind of nutrient. Apparently, there’s no scientific support for this theory, since our cravings are totally tied to our eating patterns that are in turn more related to psychological mechanisms and cultural baggage than to actual physiological needs. In spite of it all, although I’m a science believer, I usually follow my impulses when it comes to food cravings. Particularly a couple of weeks ago, when I was strongly fancying lentils, and couldn’t think of a single bad thing about lentils nutritionally speaking.

I had had a dal dish pending in my “to try” list for ever so I went for a refreshing vegetarian one and totally loved it. *In case you’re wondering, dal means lentils, but for Indians the term is generic to lentils, dried beans, chickpeas, split peas both skinned and unskinned and split peas flours. Dal is an everyday source of protein for most Indians and it can be as soupy or as thick as desired. (*Source: Madhur Jaffrey. 2010. “Curry Easy” Ebury Press. pp. 178-179.)

Would you like to give it a try? It’s a great one pot complete meal!

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Moroccan Bruschetta with Basil and Goat Cheese

I know, I know Bruschetta is Italian, so why Moroccan Bruschetta? Well because I made this one with Moroccan bread. Moroccan bread is a flat circular loaf of white bread, with a golden crust on the outside and a yellowish fluffy interior, it is delicious, I love it! I think part of its secret lies in the semolina on its composition making its flavour quite unique. There’s a local shop near my house that sells it fresh every day, so I usually keep a loaf on my fridge for many uses: breakfasts, meals, it even serves as a base for pizza (opened into two halves)!

A couple of weekends ago, we were on lazy mode and haven’t planned anything for lunch, so we simply took two slices of this wonderful bread and decided to turn them into fabulous Bruschettas, with a little help from the basil plants I grow on my balcony, that I’m today sharing with you!

It is simple, quick, delicious and frugal. Ideal for a summer (vegetarian) lunch or a great appetiser all year round! Leave the cheese out of the equation and you’ll have a perfect vegan snack!

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Piperrada/Piperade – A Basque Country Pepper Stir Fry

I recently discovered today’s recipe in the short trip we took to the Basque Country with my parents while they were here on holidays. We visited some locations both in the Spanish and the French sides and Piperrada (or Piperade in French) is cooked all over. It is basically a pepper and tomatoes stir fry, from the family of Spanish Pisto, Catalan Samfaina and French Ratatouille but with peppers as the base vegetable.

In spite of how wonderful and delicious Mediterranean cuisine is, is fair to point out that some of the best food of Spain is produced and created in the Basque Country within the less known but also fabulous Atlantic Diet. In fact, along with Catalonia, Basque Country concentrates the majority of chefs and restaurants holding Michelin stars. But there’s no need to visit a Michelin star restaurant to eat delicious food, it is served everywhere, and we indeed enjoy it!

Once in the French side, we re-visited a little restaurant in Bayonne in which we had eaten really well the first time: Auberge du Petite Bayonne; everything was certainly as good as we recall. If you happen to go, just remember to make a reservation because it is usually crowded, since not only the food, but the prices are very attractive and the staff is very friendly!

I took some pictures of the menu we had consisting of: Squid cassolette and Piperade (today’s recipe) with eggs and Bayonne ham (designation of origin, totally worth trying) as an entrée; lamb txilindrón (tomato and pepper sauce typical from Basque Country) and duck tournedos with mushroom sauce (yummy!) as a main dish. Finally, we had the marquise au chocolat as a dessert that was to die for! There is also a picture of how great an ordinary breakfast can be in a French cafeteria (that is, of course, if you enjoy croissants and bread with salted butter!).

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Piperrada

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • a dash of olive oil
  • 1 onion, finally chopped
  • 1 garlic clove, pressed
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 tin of whole tomatoes + their juice, cubed (of course you can use fresh peeled tomatoes!)
  • salt and white pepper to taste
  • 2 eggs (skip these for a vegan option)

Preparation

  1. Heat the oil in a frying pan and sauté over medium heat the onion and the garlic until translucent.
  2. Add the peppers and stir fry for some minutes
  3. Stir in the tomatoes, season with salt and pepper and simmer till the peppers have soften and the juice reduced.
  4. Break the eggs into the pan and stir until they have curdled.
  5. Serve immediately and enjoy!


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Tarator – A traditional Bulgarian Cold Soup

Hello foodies of the world! It’s a hot and sunny Sunday morning, and I’m thinking I might be going to the beach (for the first time this summer!) this afternoon, but not before I share with you another refreshing dish perfect to beat the heat!

Tarator is basically a cold cucumber and yogurt soup. It’s a very typical Bulgarian dish, also eaten all across the Balkans. As is seasoned with garlic and olive oil I thought that it would be similar to Tzatziki, but the addition of dill and walnuts really make its taste completely different and unique!

Apart from being delicious and refreshing, tarator is one of those easy to prepare yet gourmet dishes. It makes a great entrée as well as a light summer supper and is healthy!

Let’s try it?

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