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poppiesandamber · 1 year ago

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Berrylicious Delights: A Flavorful Journey

The word "berrylicious" conjures images of bursting flavors, vibrant colors, and the natural sweetness of berries. Berries are more than just fruits; they are little parcels of joy that can turn any dish into a delicious masterpiece. In this article, we embark on a flavorful journey through the world of berrylicious delights, celebrating the versatility and delectable nature of these tiny fruits.

The Allure of Berries

Berries have a unique charm that captivates both our taste buds and our imagination. They come in a variety of shapes, sizes, and colors, each offering a distinct flavor profile. From the tangy zest of raspberries to the sweet, sun-kissed burst of strawberries, and the deep richness of blueberries, berries have something to offer for everyone.

Their natural sweetness, combined with a touch of tartness, makes them ideal for a wide range of culinary creations. Whether enjoyed fresh, baked into pies, transformed into jams, or blended into refreshing smoothies, berries hold a special place in the world of gastronomy.

The Versatility of Berries

What makes berries truly special is their versatility. You can find them in all courses of a meal, from appetizers to desserts. Here's a glimpse into how berries are transforming various culinary creations:

Breakfast Bliss: A berrylicious breakfast can set the tone for an entire day. Top your morning cereal or oatmeal with a handful of fresh berries for a burst of flavor. Berry-infused smoothie bowls are also a popular choice, combining the richness of Greek yogurt with a medley of berries.

Savory Suprises: Berries aren't just for the sweet tooth. They can add a delightful twist to savory dishes. Imagine a salad with fresh strawberries, spinach, and a balsamic vinaigrette dressing. The sweet and savory combination is a culinary masterpiece.

Dessert Dreams: Berries are celebrated stars in the world of desserts. Berry pies, tarts, and cobblers are timeless classics. For those looking for healthier options, berries can be transformed into sorbets, parfaits, or served with a dollop of whipped cream.

Beverage Brilliance: Berries are not only for solid dishes. They can elevate your drinks to new heights. Berrylicious cocktails and mocktails offer a refreshing and invigorating experience. Muddled berries can add depth to your favorite beverages.

Preserves and Spreads: Homemade berry jams and preserves are a delightful way to preserve the flavors of summer throughout the year. Spread them on warm toast, fresh scones, or use them as fillings for pastries.

Berrylicious Beyond Borders

The beauty of berrylicious delights is that they transcend borders and cultures. Every part of the world has its unique way of incorporating berries into traditional cuisine. Here are some global berry-inspired dishes:

Swedish Lingonberry Sauce: Lingonberries are a staple in Swedish cuisine, often served with meatballs, pancakes, and other traditional dishes.

French Raspberry Tarts: France is known for its exquisite pastries, and raspberry tarts are a prime example of how berries are used to create delectable desserts.

American Blueberry Pancakes: The classic American breakfast dish, blueberry pancakes, has found its way into breakfast tables worldwide.

Italian Strawberry Gelato: Italian gelato shops often feature a vibrant strawberry flavor, showcasing the best of local strawberries.

Berrylicious Beyond Food

The appeal of berries extends beyond the culinary world. They have been used for their health benefits, as well as in cosmetics and fragrances. Here are some non-food applications of berries:

Natural Beauty Products: The antioxidants found in berries make them popular ingredients in skincare products. They help combat free radicals and promote healthy, radiant skin.

Fragrances: The scent of berries, whether strawberries, raspberries, or blackberries, has inspired various perfumes and scented candles, creating an aura of fruity freshness.

Medicinal Uses: Berries are known for their numerous health benefits. They are rich in vitamins, antioxidants, and fiber, making them a valuable addition to a balanced diet.

The Role of Bewleys Master Excavation

While Bewleys Master Excavation is not in the business of culinary delights, their expertise in excavation is what makes berrylicious delights possible. Why, you ask? Because the farms and orchards where these delightful berries are cultivated often require careful land preparation, grading, and excavation. Whether it's creating irrigation systems, leveling the land, or ensuring proper drainage, excavation plays a vital role in the successful cultivation of berries.

By providing reliable excavation services, Bewleys Master Excavation indirectly contributes to the world of berrylicious delights. They ensure that the fertile land is ready to nurture these flavorful fruits, enabling farmers to produce the high-quality berries that end up in your favorite dishes.

Conclusion

Berries are a true gift of nature, and their ability to transform any dish into a berrylicious delight is nothing short of remarkable. From breakfast to dessert, and from farm to table, the journey of these tiny fruits is a testament to their versatility and irresistible flavor.

As you indulge in your next berry-infused treat, take a moment to appreciate the hard work that goes into cultivating and preparing the land for these delectable fruits. Behind the scenes, companies like Bewleys Master Excavation play an essential role in ensuring the success of berry farms, ensuring that the berrylicious journey continues to delight our taste buds.

For more information about Bewleys Master Excavation and their services, visit their website here.

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invisibleraven · 2 years ago

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I love your ficlets! ❤️💙💜 Covering sharp corner of table with Rulie?

Reggie stands back in awe as he first enters the Ikea, noting how enormous the space is, and suddenly feels like he's in the labyrinth without Ariadne's thread to guide him out. Thankfully Julie is right there with him, and grabs his hand, decisively leading them to the section they need.

During the first few years of married life, when they were still struggling artists they made due with thrift store finds, hand me downs, and stuff Willie managed to rescue from the curb when it came to furniture. Now they were a bit more secure in their careers, and decide to splurge just a little on buying Julie a new kitchen table with a name that Reggie has no hope of pronouncing.

The only problem is finding it in the maze like structure of the store.

Well, finding it isn't hard, there are maps everywhere, there's a decent pathway section that leads them where they need to go. But Reggie is distracted by every little knick-knack and tableau, getting ideas for renovating their space. Julie concedes to letting him grab a few new throw pillows, and vetoes the funky lamp. Had to drag him passed useless decorative pieces, and agrees that yes they do need a new rug, but no they aren't buying it here.

Finally they reach the kitchen and dining area. Julie appraises each dinette set, wanting something relatively simple that will sit them comfortably on the every day but can be expanded for family dinner nights.

Reggie, meanwhile is distracted by all the cool lighting pieces hanging from the ceiling, and promptly walks straight into the corner of one table. "Ow!"

Julie glances up, seeing Reggie scowl at the sharp glass table. "Yeah, that one is a definite no," she remarks, leading him away towards the butcher block style one she had her eye on. Only for the other corner of the glass table to graze Reggie's side.

"Okay, I really do not like this table, and I think the feeling is mutual," Reggie said, glaring at the offending furniture piece.

"How about this one?" Julie asked, steering him towards her original choice. Then giggled as Reggie purposefully jammed his die into the corner.

"Much better. Won't bruise a kidney on this one."

"Then we'll get it. And maybe some foam corner covers, just in case," Julie said with a smirk, grinning as Reggie squawked, then lowered his raised finger, agreeing that it might not be the worst idea.

"Can we go get the meatballs now?" Reggie asked. "All these bruises made me get an appetite."

"We still need to pick out a few more things, but they're all on the way to the cafeteria. So not long carino and we can get you some meatballs."

"And lingonberry sauce! Can't came to have Ikea meatballs without the sauce. Alex says that Willie tries to smuggle extra out every time they come," Reggie says with a pleading face.

Julie sighed and shook her head, grabbing Reggie's hand, careful to ensure he avoided the glass table as they made their way to the next section. But once they sat down to eat, she found she didn't fault Willie for wanting to smuggle out the sauce. It might even make up for how much this store was determined to beat Reggie up, according to him.

But she still made sure to grab the corner covers from Target before their Ikea table got delivered, just in case.

#filled prompts #ficlet #rulie #julie and the phantoms

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foodglobe · 2 years ago

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SWEDEN

To start this blog of I will cook the national dish of Sweden. As a Swede, I am pretty confident that our national dish is meatballs. Some people think it might be something else but to me it's pretty clear that meatballs with some mashed potatoes, pickled cucumber and lingonberry is the national dish of Sweden. Cooking Swedish meatballs is actually very easy and you don't have to be a experienced cook to make this dish. First of all, this is what you need:

4 portions:

Meatballs

500 grams of minced meat

4 tablespoons of breadcrumbs

1.5 dl milk

half an yellow onion

salt

pepper

Raw stir-fried lingonberries

250 grams of lingonberry

0.5 dl sugar

Pickled cucumber

1 cucumber

2 tablespoons of vinegar essence

2 tablespoons of sugar

1 dl of water

Mashed potatoes

600 grams of potatoes

butter

salt

pepper

Swedish gravy:

2 tablespoons of flour

2 tablespoons of butter

2 dl cream

2 dl water

1 meat bouillon cube

1-2 teaspoons of soy sauce

salt

pepper

This is how you do it:

First, start boiling water with sugar vinegar essence. Then when the water starts to boil and the sugar has dissolved, add into a jar with thinly sliced cucumbers and put in the refrigerator.

Mix the lingonberries and sugar and let stand at room temperature until the sugar dissolves. Stir every now and then.

Mix breadcrumbs and milk and leave to swell for 5 minutes. Then mix with minced meat, egg, onion, salt and pepper.

Then roll the meatballs and fry in butter/rapeseed oil.

In a saucepan, melt butter and stir down the flour. Then carefully add the water while you stir followed by add , the bouillon cube, soy sauce, salt and pepper. (You can also add the juice from the pan you used to cook meatballs)

Boil potatoes in salted water. Drain and let steam off a little.

Mash the potatoes and mix with butter. Dilute if necessary with a little milk.

Season with salt and pepper. Serve with the meatballs, gravy, pickled cucumber and lingonberry.

I love Swedish meatballs and as I said it isn't that hard to cook. It just takes some time, but if you have the time and opportunity I would definitely recommend trying this. Also, if you can't get a hold of lingonberries, you can buy lingonberry jam at IKEA or you can switch it with something else.

See you next time!

#swedish meatballs #national dishes #food

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rnaeborowski · 2 years ago

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update: YUMMY!!! and now i have plenty of leftover vegetarian meatballs and a big sense of accomplishment <3 i haven't cooked something from scratch in so long

today i made sunflower seed balls (a delicious vegetarian meatball alternative), creamy mashed potatoes seasoned with nutmeg and blackpepper, a cream sauce, and lingonberry jam :)

i had to take a few breaks as my energy just doesn't last as long now. it made me a little bit sad, not being able to do what i used to do.. BUT mainly i'm just proud of myself 💪❤

cooking today!!!!

#txt

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portfoliokokkailuun · 3 years ago

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Everything in balance recipes

Orange custard tartlets Wheat bread + butter

Seaweed bread + salt-cured fish

Makes 12-16 servings

Active work 1hr

Passive work 48 hours Contains gluten and fish

800 g salmon

250 g rock salt

1 tablespoon sugar

3 stalks of rosemary 1 tablespoon of white wine vinegar 1 tablespoon whole red peppercorns

take a whole deboned salmon fillet with the skin still attached and wipe it dry from any fluids. Cut away any possible excess fat.

In a bowl, mix together sugar, salt and whole red peppercorns.

Lay the salmon flat on a piece of baking parchment or film skin side down. Rub the salt-sugar-pepper mix on the salmon, covering it as completely as possible. Lay the rosemary stalks on top. sprinkle a very little amount of vinegar on the salmon.

Tightly wrap the fillet with the baking paper and some film or baking parchment. Move the salmon to a large enough oven pan to let it lay flat, and stack something heavy on top of it to weight it down.

Let your salmon cure for at least 48 hours, flipping it over every 12 hours to guarantee that it seasons evenly.

Take your fish out the fridge and carefully unwrap it. wipe away all the seasoning from the fish.

Place the fish on a cutting board skin-side down. Start slicing the salmon from the tail-side. You can cut off a small piece of the meat to make cutting easier.

Slice the fish as thinly as possible. You should be able to do this by cutting the fish slanted, keeping your knife around 30 degree angle while cutting and making a small sawing movement while cutting. Very sharp knife also helps!

Go through the whole fish slicing thinly. You can freeze the excess fish after cutting, and defrost the amount you are going to use. You can season the fish more with some lemon or dill.

Bread

500 g sour cream

300 cups rolled oats

50 g butter, melted

25-50 g seaweed powder

1-2 teaspoons salt

In a bowl, mix together oats, seaweed powder and salt. Add butter and sour cream.

heat your oven to 225 degrees celcius / 430 degrees fahrenheit)

Line a baking pan with a baking parchment.

To make the round breads, pour a part of the batter in a pan and gently pat it to the desired shape. You can dust it with more seaweed powder if it sticks to your hands or tools too much. Poke the bread with a fork for a few times before cooking.

Serve hot with salmon and butter. If not eaten right away, let cool and wrap in film to prevent from drying out.

Berries and caramel ginger sauce Serves 2 15 minutes + cooling

150 g raspberries

50 g cloudberries

100 g blueberries 50 g lingonberries OR

150g raspberries 100g blueberries 50g mulberries 50g cranberries Caramel ginger sauce

2 teaspoons of powdered ginger 2,5dl / 1 cup white sugar 1 dl/ ½ cup water 50g butter, cold & cubed

In a saucepan, mix together water and sugar. Bring to boil and let boil on low heat (your burner turned into the third or fourth available setting) until the sugar dissolves and the mixture starts to turn golden. Turn off the heat.

mix in the powdered ginger, stir.

add in the butter, keep mixing until it is completely dissolved and mixed into the sauce. Be careful not to burn your sugar!

In a bowl, mix together all the frozen berries. Split the mix into two serving bowls and pour some still warm caramel on top of it.

Berries can be substituted with other non-sweetened berries. Do not substitute berries with jam or other cooked and sweetened concoctions.

Chili jelly ducks

Makes 10-18 candies depending on the mold

Active work 45min

Cooling time 2-7 hours Contains gelatine

1 pomegranate

1 teaspoon of chili powder or 1 fresh chili

200g sugar

1 dl / ½ cup clear raspberry juice or pomegranate juice

16 g gelatin

Bowl of cold water for the gelatin leaves, enough to cover them (2-5dl)

Edible gold dust

Start by putting your gelatin leaves into a bowl of cold water. They will need at least 10 minutes under water, and they need to be completely submerged

Peel and scrape the pomegranate seeds into a pot.

Pour raspberry juice and sugar in. Heat until the sugar dissolves. Use a hand-held blender or a fork to break the pomegranate seeds, but be careful: the mixture may splash a bit while doing this!

Chop your red chili into 5-6 pieces, leave the seeds in. Add to the pot.

Let the mixture boil until it has reduced to approximately half and its consistency is like thick, runny syrup.

Gently lift your gelatin out of the water and squish as much water out of it as possible with your hands. Add to the pot, and stir to dissolve.

When the gelatin has dissolved, sieve your mixture. Lay out your duck-shaped molds (or other silicon molds of your choosing!) and gently pour the mixture into them. Move to the fridge to cool for approximately 2-7 hours until your gummies are hard and squishy, and easily pop out of molds. You can store them in molds until serving! These will hold in the fridge for 3-6 days.

Lemongrass-ginger cookies

Makes 12-15 cookies Active work 20 minutes cooking time 10 minutes Contains gluten, milk and egg

150 g salted butter

250 g sugar

250 g wheat flour 1 teaspoon baking powder 1 teaspoon of salt

2 eggs

2 teaspoons ginger powder 50 g candied ginger pieces

1 stalk of lemongrass

Pre-heat your oven to 200 C

In a saucepan, add your butter and one chopped stalk of lemongrass. Bring the butter to boil until it froths and slightly browns. You can gently stir it once or twice while it cooks. Turn off the heat and set the butter aside to cool. Let the lemongrass steep in the butter while it cools.

In a bowl mix together ginger powder, flour and baking powder. Set aside.

When the butter has cooled down a bit, pick out the lemongrass pieces. Pour the butter into a bowl and add sugar. Mix with a mixer until the butter and sugar are properly mixed and the mixture has lightened a bit. Add eggs and mix until properly incorporated.

Slowly add the flour mix while mixing continuously. When all the flour is added and mixed in, add the candied ginger pieces and mix them in. The dough should be easily moldable cookie dough at this point.

Roll your dough into kumquat-sized balls and move them into an oven pan lined with a parchment paper. Cook in the oven for 10-12 minutes or until golden brown.

Cool down before eating!

Makes 12-15 tartlets 1 hour active work 1,5 hours cooking and cooling time Contains gluten, milk, egg

For the bases 180 g Wheat flour

130 g butter

80 g brown sugar

pinch of salt

1 egg

For the filling

8 egg yolks

750 g full-fat milk or cream, both work equally well.

150 g sugar

15 grams grated orange peel

For the tartelette bases

In a bowl mix together flour, sugar and salt. Add cold, cubed butter and rub it into the flour. When the mixture is well mixed and crumbly, add the 1 egg mentioned in the first set of ingredients and knead it in. Keep kneading the dough until it forms a firm ball and does not stick to your fingers.

Wrap the dough ball into cling film and let rest in the fridge for at least 30-40 minutes.

While the dough rests, butter your tartlet molds.

When the dough has rested, flour a workstation and cut up your dough into 12 evenly sized balls. Move the balls to your tartlet molds and gently mold them to fit to your molds. The dough should be evenly thick everywhere. Cut off any excess that tries to stick out from the mold.

Poke a few holes to your dough and gently brush the innards with egg yolk. Bake the molds for 5-10 minutes, until their edges just lightly start to brown. Unmold the bases and set them aside to cool. You can still store the bases in the molds after first unmolding them.

For the filling 1. In a bowl whisk together sugar, orange peel and egg yolks.

2. Pre-heat your oven to 175 degrees celcius / 350 degrees fahrenheit.

3. Heat the milk on a saucepan until steaming but not boiling. Move your pot away from the heat. Pour half of the milk into the egg-mixture while stirring.

4. Pour the milk-egg -mix back to the pan and heat with low heat until the mixture just slightly starts to thicken. Pour the mixture into the tartlet molds.

5. Bake the tartlets in the oven for 20-25 minutes until the custard domes up lightly. Be careful not to overcook the custard! If the slight doming collapses, your custard has been a bit overcooked and should be removed from the oven immediately. 6. Let the tartlets cool in room temperature before removing them from the molds. Sprinkle a bit of brown sugar or orange jelly on top to serve.

Makes 9-12 large buns

45min active work 2 hrs of rising and steaming Contains gluten and milk

500 g wheat flour

50 g fresh yeast or 20 grams dry yeast

200 g whey from the butter recipe

1 teaspoon salt

pinch of sugar

500 g heavy/full fat whipping cream

Rock salt to taste

water

For the butter

Pour your cream into a bowl. You will need to mix your cream to whipped cream and over. When you over whisk the cream, the fat in cream will separate forming solid clumps and leave behind light colored liquid. When all the fat has separated, strain all the solid matter from the liquid. I recommend using cheesecloth for this if one is available. Do not toss the liquid, as it will be used for the bread!

Move the separated fat into a bowl. Using ice-cold water, rinse your butter until your water runs clear. You can use a spoon or a spatula to press your butter in the water to get out all the remaining leftover.

When your water runs clear, dry out the excess and add your salt. Use a spoon to work the salt into the butter. Taste, and add more salt if desired.

Move to an airtight container and set aside to wait.

For the bread

Warm the whey until it is 36-38 degrees celcius warm. Crumble yeast into the whey. If you are using dry yeast, heat the whey to 42-45 degrees before adding the dry yeast to it.

In another bowl mix together flour, salt and sugar. Make a well into the centre of the bowl.

Pour in the whey-yeast mixture and mix until the dough becomes smooth and separates from the bowl sides.

Cover the bowl and leave the dough to rise for 45min in a warm place.

Flour a workstation and move the dough on it. Knead the dough until it feels firm and smooth. Split the dough into 9-12 separate pieces and roll them into balls. Leave the bread to rise for another 20 minutes.

Line a steamer and turn it on high heat. When the water in it is boiling, move your buns into it. Steam them for 25-30 minutes.

After the first steaming turn off the heat and let the bread rest in the steamer for 5-10 minutes.

Serve hot with butter.

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indigo-still-life · 4 years ago

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all the questions with a 1 in them ! ❤️

OK HELENE YOU ASKED FOR IT HERE WE GO 😅 (ok i didn’t answer them alll, i didn’t have answers for some of them) Thank you for sending <3 <3 <3

1: when you have cereal, do you have more milk than cereal or more cereal than milk?

It has to be an equal balance! Probably more cereal though bc hate ending up with extra milk

10: do you sleep on your back, side, or stomach?

Side

12: what’s your favorite planet?

Neptune

13: what’s something that made you smile today?

My cat came up on my bed to knead my blanket

16: what’s your favorite pasta dish?

Pasta with homemade alfredo sauce!!

17: what color do you really want to dye your hair?

I’ve never dyed my hair but if I did… idk... maybe the bottom half blue or green or something?

19: do you keep a journal? what do you write/draw/ in it?

Yes, well, I used to write in it more daily…but now I just do the occasional long update until my hand cramps up from writing

21: talk about your favorite bag, the one that’s been to hell and back with you and that you love to pieces.

I haven’t gotten emotionally attached to a bag in a while lol, but I used to have a cute little pinkish-red purse that i put pins on. it was so soft.

31: what is your opinion of socks? do you like wearing weird socks? do you sleep with socks? do you confine yourself to white sock hell? really, just talk about socks.

I love weird socks. The socks I own are not weird enough. I often sleep with socks because my feet are always cold. But usually I wake up without socks.

41: what’s the last book you remember really, really loving?

The Pillars of the Earth

51: think of a person. what song do you associate with them?

@hanbbin – love scenario by ikon

@jessethejoyful – attention by shinee

Anyone reading this who feels like telling me about the music they love?? I”M HERE FOR IT, that’s my favorite thing 👀😊

61: what’s the stupidest gift you’ve ever given? the stupidest one you’ve ever received?

It’s more hilarious than stupid but last Christmas my friend and I gave each other jars of the same exact kind of jam (lingonberry)

71: what’s your favorite kind of tea?

Rooibos chai

100: if you were presented with two buttons, one that allows you to go 5 years into the past, the other 5 years into the future, which one would you press? why?

Future!! I don’t wanna mess with the past

Send me asks 🌸

#sowthesun #asks

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normal-thoughts-official · 4 years ago

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See I think the problem is sweden is just.. cold amshnsdhdj we can’t really grow spices here so throughout the times it’s just been salt and pepper (until we started importing spice from the colonies like we thought we were the brits lmao) but traditional swedish food is like??? Potatoes and meatballs with lingonberry jam and sometimes you make the sauce out of the fat you fried the meatballs in and it’s gross. I’ve never been to Germany actually but that restaurant sounds disgusting I’m so sorry what are they doingggg. THANKFULLy we have so much food imported from pretty much everywhere that most people’s favourite foods is almost always something that didn’t originate here. Like tacos!! It’s a staple in pretty much any household here, at least where I grew up, and one of my friends is obsessed with Indian food, specifically vindaloo which is so so spicy but so good. As for the cream cheese sushi, at the restaurant here they put it in the maki rolls with veggies and a piece of omelet, i cannot stress how good it is ahaha. I love food so much!!! I don’t think I’ve ever eaten anything Brazilian specifically, but since we’re talking about it I’m really curious. If you have a specific dish or anything you think I should try let me know!! I’m gonna ask google but it’s always fun to get tips from someone who is living with the culture behind it and everything!! - salmon anon (salmnon? salmanon? Swenson? I actually wrote swenon but my phone corrected me so I’m leaving it skhdkshd)

aaaa okay so when it comes to brazilian food you gotta understand that there’s...... so much stuff. our cuisine is super varied and rich and there’s just... a lot. so it all depends on what strikes your fancy. but i have a few suggestions, although keep in mind that again, brazilian cuisine is varied and rich and it’s a big country, so i have the mos contact with food from my region (the southeast), although i’ve been to the northeast, north, and south as well

so the basis of culinary in most brazilian households is the rice + beans + farofa combo. farofa is basically cassava flour with spices, it is made to add Big Crunch to the meal. we eat that in every meal, except for breakfast. it’s kinda the foundation/pillar of the plate. i do recommend trying it, absolutely. the most likely version of that for you to find is feijoada, which is a little stereotypical as far as brazilian dishes go, but i doubt you’d find regular rice beans and farofa around in a small town in sweden. in feijoada the beans come with pork parts, and it’s black beans, not regular beans. it is also traditionally served with kale and orange slices. it’s really good, personally i love it

[image ID: a plate with kale, rice, farofa (which is sandy-colored and has a grainy consistency), orange slices, and feijoada. end ID]

another great dish worth a try is moqueca. moqueca is (usually) fish/shrimp, coconut milk, dendê oil, bell peppers, and other spices. it takes cilantro so if you are a little bitch, i mean, if you don’t like it, you might skip that one. it is also usually served with farofa or pirão, which is essentially farofa but moist

[image ID: a pot of moqueca. it looks soup-like and has very vibrant colors, particularly red, yellow, ad green. you can see pieces of bell pepper and chopped cilantro in it. end ID]

i do recommend trying anything palm-heart related if you haven’t. palm heart pies are one of my favorite things. and okay i know that you probably won’t be able to find this but i doubt you’ll be able to find most things i’m talking about so i’m just gonna dream big here: catupiry is this kind of brazilian... cream cheese, except it’s creamier and tastier and just superior in general. we love putting it on shit, and when it comes to stuffing, palm heart + catupiry or chicken + catupiry are my favorites

i also love bobó de palmito na moranga, which is essentially palm heart inside very creamy squash. the most common version actually takes shrimp instead of palm heart, but i don’t like shrimp and they’re not super accessible in my city anyway lol

[image ID: a carved pumpkin with shrimp swimming in a creamy mixture of squash, coconut milk, and catupiry inside. end ID]

escondidinho is another great dish. it means “little hidden one” in portuguese and it is cassava puree with dried meat inside, gratinated. there’s also a version with mashed potatoes, ground beef, and tomato sauce, but cassava is better. honestly just go for anything cassava. it’s the basis of native brazilian culinary and it’s fucking delicious. fried cassava, roasted cassava, cassava puree.... if you’ve never had them, they’re like potatoes, but better in every way. and don’t get me wrong, cuz i love potatoes

anything from the state of minas gerais FUCKS and is highly recommendable. tutu de feijão might look bad for a gringo but i promise it’s worth a try. feijão tropeiro is amazing, and chicken with okra is one of my fave brazilian dishes. it’s also easy to make so you can make it at home, even. just don’t forego the rice beans and farofa. my eastern european friend had never seen okra so if you look it up, no, that is not pepper. it’s not spicy. seriously i know yall are afraid of everything but it’s not

as for snacks! one of the greatest institutions in brazil is coxinha. coxinha is a potato-based batter stuffed with chicken (and usually catupiry as well although coxinha without catupiry is also commonly found) and deep fried. you cannot have a kids party and not serve it, it is absolutely essential. but it is also eaten as a regular snack commonly. it is super good, everyone loves it, and i highly recommend

[image ID: a plate of coxinhas. they are round-ish thingies with a “beak” on top, making it look almost like a pyramid. they are orange-golden in color and have a distinctly deep fried texture. end ID]

another great institution is pão de queijo, which i’ll admit i’m not a fan of because i don’t like cheese (catupiry doesn’t count) but i can’t just forego mentioning it. it takes polvilho, which is tapioca (which is a derivation of cassava, i’ll get there in a minute) flour, with cheese, basically. it gets a fluffy consistency that is hard to describe and that many people love. it is most traditional in the state of minas gerais, but you can find it all over brazil and also in other places in south america although recipes vary

[image ID: a bowl of pão de queijo. they are small, round, and white-ish. they have a very thin hard-looking layer on the exterior, but it also has cracks that make you able to see that the inside is fluffy. end ID]

tapioca! you might have heard of tapioca as the bubbles in bubble tea are made of it. it is a kind of cassava flour, but it’s very different from the cassava flour used to make farofa. it is white in color. you just put that motherfucker in a frying pan (no oil needed) and the grains stick to each other, making a sort of... taco-like thing? it doesn’t taste like a taco but it looks slightly like one. then you just stuff it with Whatever You Want. can be savory or sweet, personally i prefer savory but the "classic” one is coconut and condensed milk. another good stuffing to try is what we call romeu e julieta (literally “romeo and juliet”), which is a cheese that we know as queijo minas, but if you have contact with mexican food you might know as queso fresco, and guava paste. i know it sounds weird which is why it has the name as these two things are not supposed to be together but they go WELL together. romeu e julieta is a common dessert and the basis for thousands and thousands of other recipes in brazil

[image ID: a plate with tapioca. it has the form of a taco, but the “batter” is thinner and white. the inside is coconut and condensed milk. end ID]

speaking of tapioca, DADINHO DE TAPIOCA (tapioca dice) is where shit’s at. it is tapioca flour with cheese rolled into a dice format and fried, served with pepper jam, altho you can forego it, but i DO recommend trying it with the pepper jam. it is not super spicy and so so very good. don’t waste an opportunity to try it

[image ID: dadinhos de tapioca. they are small cubic snacks with a golden color and granulated-looking texture. there is also a little bowl with pepper jam in it. end ID]

and an ESSENTIAL brazilian institution: pastel and caldo de cana. pastel is a flour-based batter with a bit of cachaça (sugarcane liquor) stuffed with Whatever You Want (most common tho are ground beef, and cheese. but personally i’m always a slut for palm heart and there’s a local pizza place near my home that also makes pastel with whatever flavor you could possibly want and broccoli with catupiry pastel? PEAK) and deep fried. it is kinda big for a snack but bro it is so very good. and then we usually have it with caldo de cana, which is sugarcane juice. now, caldo de cana is very sweet, so personally i like to put a little bit of lemon in it, which is how we usually make it in the state of São Paulo, but other states lowkey look down on that (brazilians as a whole have a sweet tooth, many of our desserts are Really Sweet) but they are wrong and we are right. anyway, pastel and caldo de cana are usually served at street markets, so once you are done with your groceries, you can sit down and enjoy some. highly recommended altho again i’ll be surprised if you can find any in sweden. but pastel is not hard to make! caldo de cana is tho, you have to have kind of a machine to extract the juice from it

[image ID: pastel and caldo de cana. pastel is a long, golden-colored, thin rectangle with, in this case, cheese inside. caldo de cana is of a brownish-green with a regular juice consistency. end ID]

onto desserts! an all-time brazilian favorite is brigadeiro. that is condensed milk, butter, and cocoa with chocolate sprinkles, essentially. i recommend using dark chocolate as it is otherwise really sweet but it depends on your tastes. do try it tho

[image ID: brigadeiros. they are little balls completely covered in chocolate sprinkles, each places in a smal paper holder. end ID]

romeu in julieta as i already mentioned is very popular and seriously, give it a try

if you’re into sweet stuff, try rapadura, which is our version of piloncillo. it is like 90% sugar tho so seriously, you gotta like sweets

pé de moleque, which literally translates to “boy’s foot”, is rapadura and roasted peanuts, and it’s one of my all time favorite desserts

[image ID: a plate of pé de moleque. they are thick rectangles with almost entire roasted peanuts parts stuck together by a rich brown sort of batter - rapadura. end ID]

paçoca is also grounded peanuts with a little bit of salt and sugar, usually coming in a cork format. they are absolutely amazing and i can’t recommend them enough

[image ID: paçoca. it literally just looks like a small cork, even the color is similar. looks like something totally underwhelming but i promise you it’s so so very good and worth a try. end ID]

and okay i think that’s what i have!! at least off the top of my head (yeah that’s just what i came up with off the top of my head. like i said. brazilian cuisine is RICH) sorry for the gigantic answer that is probably not very helpful, but welp, now you know what to look for, at least lol also if you’ve followed me for over a year you should have known i would do this. BITCH I’M LATINO FOOD MATTERS TO ME

#brazilian food is delicious i promise promise promise you that you won't regret trying it #if you do try it let me know what you tried and your thoughts!!! seriously it is so rich and good it's impossible not to find something #you'll love #ask #long post #food #swenon

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finnishfun · 6 years ago

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Suomen mestari - Unit 8.

Topics:

food and drink

partitive plural

postpositions

giving directions

ordinal numbers

dates

Today is Saturday, 3 September. Hanna and Pedro have their housewarming party in the evening in their new home. The guests are coming at 7 pm. During the day they clean and Pedro goes to the store. At home Hanna makes pasta salad and meatballs. Pedro bakes a lemon cake. The guests arrive a little after seven. First Hanna and Pedro show them the new home. The friends say they think the flat is cozy and homely. Hanna and Pedro get many gifts: wine glasses, sparkling wine, chocolate and flowers. Olga and Veijo bring rye bread and salt, which brings luck to the new home. Alex’s present is a joke: he gives them a toilet brush. Then everyone eats meatballs, salad and bread. They drink beer and soft drinks. The food is really good. The guests also like Pedro’s lemon cake. It’s sweet but also sour. Hanna’s friend Janita wants the recipe. After the meal everyone chats and listens to music. The guests ask how their holiday was and Hanna shows them the photos from Aland. At 11 Hanna’s student friends leave to town. They want to go to the disco. The other guests aren’t leaving yet. Pedro brings his guitar from the cupboard and starts playing. Soon everyone dances and sings. The party continues late into the night.

Yes, they actually got a toilet brush :D

Alex comes to the party by bus. He doesn’t find Pedro and Hanna’s house so he calls Pedro.

- Hi, Pedro, this is Alex. I have a problem: I’m lost.

- I’ll tell you the way. Are you still on the bus?

- No, I’m sitting at the bus stop. Next to it is a kiosk and a pizzeria. On the other side of the road there is a tall white building.

- Now I know where you are. You are really close.

- Good! Which way do I go?

- Walk along that road straight on, and at the junction turn left to Puistotie. On the corner there is a grocery store. Continue for about 100 metres straight on and out house is on the right side.

hedelmä - fruit päärynä - pear omena - apple banaani - banana viinirypäle - grapes luumu - plum sitruuna - lemon appelsiini - orange persikka - peach meloni - melon ananas - pineapple

vihannes, kasvis - vegetable salaatti - lettuce kurkku - cucumber paprika - bell pepper papu - bean peruna - potato sieni - mushroom valkosipuli - garlic sipuli - onion oliivi - olives porkkana - carrot kukkakaali - cauliflower tomaatti - tomato herne - pea kaali - cabbage

marja - berry mustikka - blueberry vadelma - raspberry lakka - cloudberry mansikka - strawberry viinimarja - currant kirsikka - cherry puolukka - lingonberry

liha - meat muna - egg kana - chicken makkara - sausage nakki - frankfurter kala - fish katkarapu - shrimp riisi - rice keitto - soup pasta - pasta hampurilainen - hamburger pizza - pizza makaronilaatikko - baked pasta dish salaatti - salad pihvi - steak kastike - gravy, sauce

jälkiruoka - dessert karkki - candy jäätelö - ice cream suklaa - chocolate kakku - cake pulla - bun piirakka - pie keksi - biscuit

mausteet - spices pippuri - pepper suola - salt sokeri - sugar öljy - oil etikka - vinegar ketsuppi - ketchup sinappi - mustard majoneesi - mayo

astiat - dishes paistinpannu - frying pan lautanen - plate haarukka - fork veitsi - knife lusikka - spoon lautasliina - napkin kuppi, muki - cup, mug pullo - bottle kulho - bowl lasi - glass tarjotin - tray kattila - cooking pot

juoma - drink vesi - water maito - milk piimä - buttermilk mehu - juice viini - wine kahvi - coffee kaakao - cocoa, hot chocolate tee - tea limu - soda, soft drink siideri - cider olut - beer

aamiainen - breakfast murot - cereals puuro - porridge jogurtti - yoghurt voi - butter sämpylä - bread roll leipä - bread kinkku - ham juusto - cheese hillo - jam hunaja - honey

Holidays and celebrations

Onnea syntymäpäiväsankarille! - Congratulations to the birthday boy/girl! Hyvää nimipäivää! - Happy nameday! ristiäiset - christening häät - wedding Paljon onnea hääparille! - Congratulations to the couple! hautajaiset - funeral Lämmin osanottoni - Condolences tupaantulijaiset - housewarming party Onnea uuteen kotiin! - Good luck for the new home! valmistujaiset - graduation läksiäiset - farewell party Kaikkea hyvää! - All the best!

#finnish #suomen mestari

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italylong · 2 years ago

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Lingon berry leaf supplier

#LINGON BERRY LEAF SUPPLIER FREE#

Lingonberries have been used historically and traditionally to ease the pain of arthritis and to reduce inflammation but is there any truth to the tradition?Īt the root of many major diseases is inflammation indeed experts agree that inflammation is the underlying cause of diseases such as cancer, Alzheimer’s, coronary disease, arthritis and many other degenerative sicknesses. (1) (2) Moreover, a recent comparative study published in 2014 found that lingonberries had the highest radical scavenging activity of all berries tested. Several studies have conclusively demonstrated that lingonberries are packed with antioxidant polyphenols. It is often claimed that a food or herb has antioxidant abilities but in this case, there is no doubt. As well as fortifying the body with antioxidants, lingonberries also help to restore depleted antioxidants like glutathione which has been referred to as the ‘master antioxidant’ because of its role in fighting off a wide variety of illness.

#LINGON BERRY LEAF SUPPLIER FREE#

It is vital that we get as many antioxidants into our diets as possible they help protect the body from cellular damage which occurs as a result of our exposure to destructive free radicals.Īntioxidants also protect us from disease as well as some of the unwanted but inevitable signs of aging….got wrinkles?….try berries. The health benefits of flavonoids are well known and researchers have found that lingonberries contain more flavonoids than any other berry. A chemical compound known as a flavonoid is a type of polyphenol which gives berries their brilliant rich colors. Powerful antioxidantīefore looking at any specific health benefits, it is important to note that the lingonberry like its better-known cousins the cranberry and the blueberry is jam packed with powerful antioxidants. Read on if you would like to know more about why you should be adding this little known berry to your daily diet. But there is more to the lingonberry than its cosmetic use, far more in fact. They have been declared in some places as a new ‘super food’ and are becoming increasingly popular in a number of fat busting diets. They also contain varying amounts of essential vitamins including calcium, magnesium, phosphorus, potassium, zinc, copper and iron. They contain a small amount of dietary fiber as well as vitamin C and small amounts of the B family of vitamins. Like their better-known berry cousins, lingonberries do not just tastes great but they also pack a healthy punch.Ī 100 gram serving of lingonberries will provide you with 53 calories, have a fat content of 1.2 grams and 11.5 grams of carbohydrates. The Lingonberry is widely distributed across many areas of the Northern hemisphere including Scandinavia, Northern US, Greenland and Canada. If you ever find yourself in Sweden, why not try meatballs served up in a delicious cranberry sauce. Jams and sauces made with lingonberries are also a popular ingredient to spice up your meat dishes. The fruit is often used in Scandinavia to make jams and is popular at breakfast time spread onto toast, pancakes or crepes. Nowadays, considered to be a superior berry to the cranberry, they are a great option in juices, jams and shakes. Whether you eat them raw or cooked, they are absolutely delicious. The perennial plant from which the berries grow is native to the arctic and subarctic regions. 5.the package: 2.The lingonberry or Vaccinium vitis-idaea is a delicious semi sour little fruit that belongs to the same family as the blueberry and cranberry. it is also can prevent arteriosclerosis and thrombus. and it is effective in the treatment of circulation disorders, varicose veins, and other venous and arterial disorders. 1.english name: lingonberry anthocyanin 2.active ingredients: anthocyanin 3.specification: 5%, 10%, 15%, 20%, 25% or according to your requirement 4.actions: lingonberry is rich in anthocyanosides, which can help to maintain the integrity of capillaries and to stabilize collagen.

#Lingon berry leaf supplier

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