GRAVLAX

A delicately flavoured dish of salmon marinated with dill - a specialty of Sweden and other Scandinavian countries.

675 middle cut of salmon, filleted , with central bone removed and skin left on 1 small bunch fresh dill.

Curing Mixture

2 tabllespoons coarse sea salt

2 tablespoons Light Muscovado (brown sugar)

2 tablespoons cracked peppercorns mustard and dill sauce to serve

Rinse the salmon fillets and pat dry with kitchen paper. Remove any remaining small bones. Separate the dill sprigs and twist off the coarse stalks. Combine sea salt, Muscovado sugar and cracked pepper for the curing mixture. Place one half of the fish, skin-side down, in a shallow dish. Sprinkle with half the curing mixture and rub into the flesh. Top with a good layer of dill sprigs. Rub the other half of the fish with the remaining mixture and place it, skin-side up, on the first fillet, forming a sandwich.

Cover with a plate and a heavy weight. Refrigerate for three days, turning the fish every 24 hours. Lots of juices form during the curing time , and the flesh of the salmon is compressed and deepens to the colour of smoked salmon. Scrape off any curing mixture, slice at a low diagonal very thinly and serve with the mustard and dill sauce.

Sauce

Combine 2 tablespoons white wine vinegar, 2 level tablespoons Dijon Mustard, salt and milled pepper and 2 tablespoons clear honey and mix well. Stir in 100 ml grapessed oil and 3 tablespoons chopped dill.

Grilled Shrimp

1/2 kg of medium shrimps with skin and whithout head
1 tablespoon of olive oil
4 garlic chopped

Put the shrimps dived in salt in a grill , heated at 180 degrees. When gold spread the garlic until golden in the same grill, 2 minutes before taking spread the olive oil to get a good aroma.

Take and serve with some lemons and a rucula salad.

Sausages buckled in Sugar Cane Brandy

•    ingredients 
  
•   1/2 kg of sausages (as you wish)
  
• 50 ml of Sugar Cane Brandy ( engenho d´ouro - azuladinha, highly recommended)
• 1 cravo da india 
• 
  

 Firstly, cut the sausages in pieces of 10 cm and make some holes with the fork. In a frying pan (or a pan) boil the pieces of sausages in water with the cravo (this boiling is very important, to take the water excess presented in the sausage and the fat). 

 

 After boiling take the sausages off the frying pan and dry in a towel paper. Put the pieces in a big and dry frying pan, pouring the sugar cane over all the pieces, lighting and buckling. 

 Serve immediately. 

 

 This dish follows mustard (Dijon) and french bread cut in pieces or garlic bread.        
  

For you Ge - Pine nut-crusted cheese with roasted pepper

If you are travelling around Brazil, mainly in the northeast, take a look at this recipe with queijo coalho. Also, you can find this cheese everywhere.


http://technicolorkitchen.blogspot.com/2008/08/queijo-coalho-em-crosta-de-pignoli-com.html

Sugar Cane Brandy Colors

Colorful Bottles

Tagliatelle with shrimp sauce

 This is a very good recipe for a traveller who  spent all day on the beach and need a strong and light meal before going out at night and have some drinks with the colleagues. 

 Firstly, the ingredients required are: 

•  500 g of tagliatelle 
  
•   3 onions  chopped
• 4 cloves of garlic, crushed 
• 1 kg of shrimp 
• sweet peppers (yellow, green and red)
• 2 boxes of light cream 
• salt and pepper 
•  2 tablespoons of olive oil
• 1 tablespoon of butter

 Heat the butter in a large frying pan. Add the onion and garlic and cook until the onion is soft. Add the shrimp,  the salt and pepper and cook until golden. Add the sweet peppers and after some minutes add the light cream. Simmer for 5 minutes . While the sauce is cooking, cook the pasta in a large saucepan of boiling water until al dente. Drain an return the pan . Finally put the sauce and bon apetit.  

Greetings

 Hi everyone,

 It is with great pleasure that I am starting this blog in order to support all the hostel nation worldwide whose hobby is travelling and searching new cultures. In this blog I´ll do my best to provide you with the most useful and fast menus. Everybody deserves to eat well; it doesn´t matter if you´re travelling, you´ve got to feel good and healthy. 

Finally, I hope you enjoy a lot. 

Thanks 

Alexandre Melo