MOUSSE PASSION FRUIT

MOUSSE PASSION FRUIT

INGREDIENTS

·         1 can of condensed milk

·         The same measure of passion Maguary *

·         1 can of cream milk

 

METHOD OF PREPARATION

Place the condensed milk, the cream milk and the same measure of Maguary passion fruit concentrate, in a blender blend for a few minutes. Then put in an ovenproof dish you prefer.

After place in refrigerator for half an hour and is ready to delight!

* You can change the passion Maguary to 200 ml pure passion fruit juice, but the juice has to be concentrate.

By Denise Batista

International Cuisine

Vietnamese Sandwich

Nepal Food

Italian Pizza

My favorite thing in Atlanta is the variety of international cuisine. In here, you almost can find food, groceries, or restaurants from different countries all around the world. Most of the time, you even can find more than one great restaurant in the same kind. I am from Asia, of course I love Asian food. I love Korean, Japanese, and Vietnamese food. In addition, I also like Italian, Mediterranean, and Mexican food. Tasting around is one of my main thing to do on the weekends. Some people might say that Atlantans don’t do much cultural activities, such as going to sophisticated museums or admirable symphony concerts like New Yorkers. Atlantans either go outdoor for sun bath or indoor for eating and shopping. I would say that just because the lack of high-end cultural facilities, southern people here turn to spend a lot of time getting together with friends and family. Not only preparing food in their culture, they also dine out a lot. Maybe this is why there are numerous restaurants being introduced around. And also thanks to the immigration society, so there are always wide selections of international cuisine.

Taiwanese Chicken Nuggets

Sichuan Style Spicy Fish

---Ya-Shu Huang

Family & Tree & Food

          

       

I came to Atlanta October last year.When I arrived at the land of Atlanta, I was attracted by the wall, it contains a lot of art patterns at the airport.  My aunt and her child, my brother and my sister already wait for my family sometime. When we see each other, we all were very glad and delighted. Then my aunt drive her car and took us to her house.  It took us nearly one year to prepare a variety of procedures, when I arrived at Atlanta, I think it’s all been worth.

In my aunt’s house, I first see squirrel stanged in the yard. In the later day. I often see the squirrel. Sometimes in the road, sometimes in the tree. Atlanta have a lot of trees and I have not seen some, so looking at the high trees and beautiful gardening, I feel very glad.

　

I love food and cooking. I often buy special ingredients in China. But I found that many kinds of flour, spices, vegetables I had wanted to buy in Atlanta’s supermarket, so I feel very happy. Sometimes I buy some finished cake, cookies, turkey, cheese. Like most Asians, Chinese didn't like eat too many sweets, but I love them.

In Atlanta, I rode by subway, bus, car, different way to travel to let me feel not the same style. If I have the opportunity, I also want to take a private plane.

Now I am learning language in GT. I met my teacher Kim and many students from different countries, I feel happy in class. In Atlanta, my everyday is very happy.

---Anne Wang

Brigadeiro (Brazilian Chocolate Sweets)

Brigadeiro (Brazilian Chocolate Sweets)

Brigadeiro is a typical sweet of Brazilian cuisine. It is common across the Country and is present in almost all birthday parties.

 Ingredients

1. 1 can of sweetened condensed milk
2. 1 tablespoon of unsalted butter
3. 3 tablespoons of cocoa powder
4. Chocolate sprinkles for rolling

Directions

1. In a heavy saucepan, add condensed milk, butter and cocoa powder and cook over medium heat. (reduce the heat if you use a thin-bottomed saucepan).
2. Stir constantly until you reach the right consistency - one minute after it starts to pull away from the sides of the pan and the bottom.
3. Pour the mixture into a greased plate, let cool and, with buttered hands, shape into small balls and roll in chocolate sprinkles.

- By Luciana Carneiro

Shakshuka

Shakshuka may be for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side.

Ingredients:

• 1 tbsp. olive oil 
• 1 medium brown or white onion, peeled and diced
• 3 clove garlic, minced
• 1 medium green or red pepper, chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp. tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper (or more to taste-- spicy!)
• Salt and pepper to taste
• 5-6 eggs
• 1/2 tbsp. fresh chopped parsley (optional, for garnish) 

  

 Instructions:

1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
2. Add the bell pepper, sauté for 5-7 minutes over medium until softened.
3. Add tomatoes and tomato paste to pan, stir till blended.
4. Add spices stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences.
5. Add salt and pepper to taste or more cayenne pepper for a spicier shakshuka.
6. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
7. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.

Pão de Queijo (Brazilian Cheese Bread)

How to Make Pão de Queijo (Brazilian Cheese Bread)

Makes approximately 2 dozen puffs

Ingredients

1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
2 cups (10 ounces) tapioca flour or sour cassava flour
2 eggs
2 cups grated farmer's cheese, or any firm, fresh cows milk cheese ( or

1 - 1 1/2  cups Parmesan cheese)
  

Equipment
2-quart saucepan
Long-handled spoon
Standing mixer with paddle attachment (or mixing bowl and elbow grease)

Directions
Preheat the oven to 450°F. Line a baking pan with parchment and set aside.

1. Boil the Milk and Oil: Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.

2. Add the Tapioca Flour: Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.

3. Cool the Dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.

4. Beat in the Eggs: Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.

5. Beat in the Cheese: With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooke dough.

6. Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.

7. Bake the Puffs: Transfer the sheet with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.

Note:
Finding Tapioca Flour: Sour cassava flour or sour tapioca flour can be tricky to find in the United States. Look for it at Latin American markets. Plain tapioca flour lacks the slight sour, fermented flavor, but makes a fine substitute. You can find plain tapioca flour from Bob's Red Mill at most natural foods stores. 

***You can find the Tapioca flour in Brazilian markets at  Marietta.

In these markets you find it by the name of  "Polvilho".

Adress of Brazilian Market in Marietta: 2555 Delk Road Southeast, Marietta, GA 30067 -Minas Emporium. ***In Atlanta you can buy frozen cheese bread at Whole Foods Market, 
and also in Brazilians markets and bakeries  in Marietta. 

Whole Foods

Brazilians Market and Bakeries

- By Luciana Carneiro

How to make the Kimbap

Koreans eat rice 3 times a day. Koreans don’t have special meal for breakfast, but they have many kinds of cooking rice. Kimbap is good for picnic or lunch box. Also, you can try put some food what do you like. For example, many Koreans put tuna and mayo in it, it’s not traditional. Just call name what in Kimbap : Tuna Kimbap, Cheese Kimbap, Bulgogi Kimbap, Vegitable Kimbap and so on. Let’s try today!

Ingredients

4 sheets dried laver seaweed : You can buy it near grocery the named is ‘sushi seaweed’

2 cups cooked Short grain or sushi rice

½ yellow pickled radish : radish’s name is Daikon. You can buy ‘danmuji’ at Korean grocery.

10 oz bag spinach or 1 cucumber

1 large carrot or 5 oz shred carrot

2 large eggs and 3 medium eggs                                      

1 sheet of fish cake

2 lines imitation crab sticks

2 lines spam or ham

Sesame oil

Olive oil

Salt

Roasted sesame seeds

Soy sauce

Sugar

Instructions

1. You cooked rice and make it a little cooler for touch it. Mix ½ Tbsp sesame oil, ¼ Tbsp salt and  ½ Tbsp vinegar into rice.
2. Slice yellow radish into ½ inch thick slices.
3. Saute 5 oz shred carrot into the pan with some oil about 30 seconds.
4. Boil salted water and put 10 oz spinach about 30 seconds. After that drain and make cool with water. Squeeze them. Put them into the bowl, mix ¼ Tbsp sesame oil, and 4 grams salt.
5. Break 2 or 3 eggs and add 2 grams of salt. Whisk well during heating pan with olive oil. Pour in the eggs and let it cook until the bottom is firm. Flip the it over and cook same way. Move it to cutting board and cut into ½ inch thick slices.
6. Slice crab sticks into ½ inch and roast it 1 minute.
7. Slice spam or ham into ½ inch and roast it 1 minute, too.
8. Slice fish cake into 2/3 inch like stick. Put into the pan, pour 1 Tbsp soy sauce and sugar during heating pan. When fish cake looks like brown, move them.

Assembly

1. Place a sheet of seaweed on the bamboo mat. Spread ½ cup rice flat. It start edge on the bottom to 2/3 height of seaweed.
2. All of the filling on the rice those should a little way off bottom about 2 centimeters.
3. Roll the seaweed sheet with the mat. It starting from bottom.
4. Brush some sesame oil on the surface of Kimbap. Slice the Kimbap using knife. Sprinkle some sesame on the slice Kimbap.

- By Kyoung