Funky Kitchen Utensils Design

Another day, another post on one of my many passions....design and decor!

Food Nostalgia- Portuguese food I miss... (Part 1)

This post is dedicated to those food items which make me lick my fingers, happy to indulge and not regret it one bit. A collection of my favorite and most missed Portuguese food items...food nostalgia at its best!

1. Pasteis de Bacalhau (Codfish fritters)

These little crunchy pieces of heaven can be eaten cold or fresh off the pan. The interiors have a soft and soothing  consistency, backed by the saltiness of Portugal's most loved fish (Codfish) and a bit of herbed potatoes. Found in most pubs, restaurants, cafes...they can be had any time of the day, and in plenty of numbers!

2. Lapas Grelhadas com limao (Grilled Limpets seasoned with garlic, butter & lemon)

This sublime (ah...finally an opportunity to cleverly refer to this blog's title!) platter is typical of the Madeira Island region and sadly, it's hard to find elsewhere. Limpets are saltwater snails (aquatic gastropod mollusks) which fishermen (and anyone who is ready for a challenge) expertly pluck/collect from sea-side rocks where they generally house themselves in colonies. They are absolutely
wonderful with tons of garlic, lime juice and butter and are eaten as an appetizer or as bar/pub food to
be downed with a chilled beer!

3. Pasteis de Nata (Mini Egg Custard Tarts with Cinnamon)

These mini tarts are a celebrated traditional dessert/snack, very much in demand through the year. They are cooked in the oven to perfection (I love the slightly burnt ones on top) and finally sprinkled with powdered sugar and cinnamon at the time of eating. Had on their own, with coffee, as a dessert or as pure gluttony they have a beautiful crunch on the outside, while their inside is a warm and moist delight!

4. Fios de Ovos (Angel's Hair/Egg Threads)

 Like most portuguese desserts, Fios de Ovos are presumed to be invented by monks and nuns around the 15th- 16th century. Made primarily of egg yolks, they acquire their thread-like consistency by being passed through a special cooking utensil right before falling into and being boiled in a decadent sugar syrup. They can be had on their own or used as garnish in cakes/side-dishes. Believe me, once you have a spoonful, you are doomed...they are divine!

5.Chamucas de Galinha com Caril (Chicken Samosas with Curry Spices)

    Now, while I do live in India and while I like Samosas in general and I don't dispute their Indian origins and authenticity...I have to admit to preferring the Portuguese adaptation of the dish. Most of the easily (and cheaply) available samosas in India are vegetarian in nature (which in this case means, lots of potato filling with some peas) and are quite thick and heavy. The Portuguese version commonly found in bars and once again, generally accompanied with some beer is quite thin on the crust and absolutely filled with a beautiful chicken mince. It's also nicely infused with spices for a great kick in the senses! Strangely enough, I sometimes had then cold and still enjoyed... :)


More to come soon! 

Cooking Experiment   

 In an attempt to revive a friend's slightly bland red pepper rice, and having decided to dedicate time to start learning/experimenting how to cook this year, I came up with what I think is a pretty random yet scrumptious Mexican/Fusion inspired dish.
    I threw some onion, olive oil, ginger and garlic paste, soy sauce (not so Mexican but always nice), Worcestershire Sauce , Old Monk Rum (a favorite in India) chilly flakes, red chilly powder, apple cider vinegar, mixed herbs, lemon juice, chicken stock cube and water into a pan, let it all heat up and added boneless chicken breasts allowing it all to cook for a good 20 minutes in this strange concoction.
    For the already cooked rice,once again I caramelized some onions, added chilly flakes, apple cider vinegar, some peas and  a can of baked beans in tomato sauce with a generous helping of butter and kept stirring and mixing while the heat was on.
   The result was this spicy yet sweet sauce which dripped over the rice and tasted over the chicken pieces, really filled our stomachs and hit an unexpected soft spot of pure and bizarre indulgence!
   Bottom line, don't be afraid of experimenting and being inventive in the kitchen...you never know what you might achieve :)

Here's a not so appealing image of the outcome...taken from my phone after the lazy cooking session!