Food, Surviving Chaos

Tea Sandwiches: English Tradition

150-year old English tradition, afternoon tea is synonymous with England. What better way to complement your tea than with tea sandwiches. Tea sandwiches are a delicious snack that can be filled with all sorts of things – fresh veggies to fruit jams to fancy cheeses! No matter what you fill them with, these finger foods are always light and dainty and they won’t fill you up too much for dinner. Want more English culture, check out our London, England trip here.

Ingredients

  • 6 thin slices of your favorite bread
  • Cheddar-Apple Sandwich
    • 2 slices cheddar cheese
    • 1/4 apple, thinly sliced into rounds
    • 1 tablespoon (14 g) mayonnaise
  • Egg Sandwich
    • 2 hard-boiled eggs, roughly chopped
    • 1 tablespoon (14 g) mayonnaise
    • 1 1/2 tablespoons (8 g) mustard
    • salt and pepper to taste

Let’s Make It!

  • Cheddar-Apple Sandwich
    1. Spread mayonnaise onto two slices of bread
    2. Layer the cheddar and apple rounds on one slice of bread, then top with the other slice.
    3. Cut the crusts off of each sandwich, then slice them into thirds.
  • Egg Sandwich
    1. Mix chopped up eggs, mustard, mayonnaise, salt and pepper in a bowl.
    2. Spread the egg mixture onto two slices of bread, then put them together.
    3. Cut the crusts off of each sandwich, then slice them into thirds.

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Food

Farm to Fork Travel

Farm to fork” travel or agri-tourism is a new way to travel and have the best food experiences. With many people looking for fun and creative ways to travel and experience all that nature has to offer, agri-tourism is the perfect option. Now more than ever we are more conscious of what we eat, where are food comes from and its impact on our environment and community. As a global movement, farm to fork travel spans many countries and brings lots of tourists to rural areas all over the world. Travellers can either stay on a farm, ranch or small holding or, to become truly involved in the experience, work the land. What you farm you eat! Authentic food is the heart of local culture and the heritage of your destination so why not embrace it!

The country of destination gets to opportunity to share the culture, experiences, and way of life with all travellers through food. Farm to fork travel is not just about the good food and farm lifestyle; many destinations offer tours of the land and trails that celebrate the local farmers, their heritage and sustainable development. So where are some of the best places for farm to fork travel? Here’s a list of some of our favorite farm to fork destinations. Where will you go for the best eats in town?

  • Maui, Hawaii
  • The Cotswolds, England
  • The Winelands, South Africa
  • Provence, France
  • Donahue, Iowa

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Food, Surviving Chaos

Brigadeiro: Traditional Brazilian Desert

Brigadeiro

How about a chewy candy to start your new year off right! Brigadeiro are rich “little chocolate nuggets” popular in Brazil and were created by confectioner Heloisa Nabuco de Oliveira. Brigadeiros typically accompany birthday celebrations but you can have them for any celebration. This Brigadeiro recipe is easy, kid friendly and makes quite a few….12-14 total!

Ingredients

  • 1 14 oz (300 ml) can sweetened condensed milk
  • 3 tablespoons (22 g) unsweetened cocoa
  • 1/2 cup (120 ml) water
  • 1 tablespoon (14 g) butter
  • chocolate or rainbow sprinkles

Let’s Make It!

  1. Use half of the butter to grease a big plate or platter.
  2. In a small bowl or cup, mix the cocoa and water so the cocoa dissolves.
  3. In a medium-sized, heavy saucepan, use a wooden spoon to combine the dissolved cocoa, condensed milk, and the remaining butter over medium-low heat.
  4. Keep stirring until the mixture thickens and starts to look a bit like brownie batter. When you drag your spoon across the bottom of the pan, it should take a moment before the gap fills back in. Hang in there, this step can take as long as 20 minutes.
  5. Spread the chocolate on the buttered platter and let it cool to room temperature. If you want to speed up the cooling, pop the platter in the fridge.
  6. Once the mixture is cool, grease your hands with a little butter. Scoop up some chocolate in a spoon and then roll it between your palms to form a ball.
  7. Roll the ball in sprinkles. Scoop and roll the rest of the chocolate the same way. Enjoy!
  8. Muy delicioso!!

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Food, Surviving Chaos

Gyeran Mari: South Korean Rolled Eggs

Eggs can be eaten in many different ways…scrambled, hard boiled, poached…but have you eaten them rolled?? Gyeran Mari are rolled eggs that can be eaten as a side dish and at any time. These eggs are not just for breakfast! Customarily eaten as a tasty side dish; Gyeran Mari makes an appearance outside of breakfast and can be found in kid’s school lunches in South Korea. My husband has enjoyed this dish in his past visits to South Korea. You can find out more about his trip to Seoul here. This recipe is easy to make and is an egg-cellent addition to any meal!

Ingredients

  • 3 eggs
  • pinch of salt
  • vegetable oil
  • 1/2 small carrot finely chopped
  • 1 green onion finely chopped

Let’s Make It!

  1. Crack eggs into bowl and add salt. Beat eggs well with fork or whisk.
  2. Lightly grease medium sized (9 inches or 23 cm across) pan with vegetable oil. Place pan over low heat.
  3. Once pan is hot, pour half of egg mixture. Swirl (don’t stir) the egg to entirely cover the bottom of the pan. Sprinkle the carrots and onion on top.
  4. When the bottom of the egg starts to get firm but the top is still wet, roll it from one side to about the middle of the pan.
  5. Slide the rolled egg back toward the edge of the pan, and pour half of the remaining egg into the empty side of the pan.
  6. When the new egg starts to firm, roll it again from the edge to the center of the pan.
  7. Slide the rolled egg back toward the edge of the pan, and pour the last of the egg into the empty side of the pan.
  8. Once all the egg has been added to the roll, carefully move it from the pan to a cutting board.
  9. Let cool for at least 5 minutes before slicing. Mashisseoyo (Delicious)!

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Food, Surviving Chaos

Vibibi: Kenyan Coconut Rice Pancakes

Vibibi or little coconut rice pancakes is a delicious dish from Kenya. Hundreds of years ago many different nations arrived to trade in Kenya along its coasts. Many of these countries influenced and blended with African traditions within Kenya. In cities like Mombasa, Arab and Indian influences help form the spice blend we see in Vibibi. In Swahili, Vibibi means little ladies and more than one so this recipes makes about 6 pancakes. But if you only want one, just say “kibibi”.

Ingredients

  • 1/2 teaspoon (2 ml) active dry yeast
  • 1/4 cup (125 ml) water
  • 1/2 cup (118 ml) sugar
  • 1 1/3 cups (304 ml) rice flour
  • 1/8 teaspoon (.5 ml) cardamom
  • 2 tablespoons (30 ml) coconut milk
  • 1/4 cup (60 ml) vegetable oil

Let’s Make It!

  1. PLAN AHEAD: It takes an hour for the batter to rise for this recipe.
  2. In a small bowl, mix yeast, water, and pinch of sugar. Let stand for about 5 minutes and the mixture will start to foam.
  3. In a big bowl mix sugar, rice, flour and cardamom. Then add coconut milk and yeast mixture. Stir well.
    1. Note: The batter should be pourable like pancake batter. If not, add a little water.
  4. Cover the bowl with a towel and leave it alone for at least an hour.
  5. Heat 1 tablespoon of oil in a pan on medium heat. Pour roughly 1/4 cup of batter in the pan and spread to form a small pancake.
  6. When bubbles start to form, flip the pancake to cook the other side.
  7. Repeat steps 5-6 to cook the rest of the batter. Be sure to heat a little more oil on the pan before pouring.
  8. Serve with fresh fruit and enjoy!

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