Pascualina

The games have begun and soccer fever has taken South Africa by storm! I never thought I'd say this (after all I am probably the most un-sporty person on the planet), but I've been caught up in the excitement too and found myself shedding a tear during the opening ceremony and screaming like a banshee during the opening game (SA vs Mexico). For the past few nights I've gone to sleep with the drone of a distant vuvuzela and the same sound has greeted me when I wake up in the mornings. To say that the atmosphere in South Africa is electric would be a severe understatement. We last had this kind of vibey atmosphere during the Rugby World Cup in '95 - how privileged am I to experience both in my lifetime!

But first let me get on my soapbox regarding the much-maligned vuvuzela. Yes, the noise can be irritating at times, but it represents so much more than that. Like it or not, the vuvuzela is a huge part of our national identity. Something that we desperately need to nurture, a unifying symbol if you will. For the overseas visitors - I am truly sorry if your eardrums are affected by the noise, but this is Africa baby! You've got to accept a foreign country warts and all and unfortunately this wart is here to stay.

Now that I've got that out of the way, I decided to delve into the food of Uruguay in honour of South Africa's next game against them on Wednesday. Okay, perhaps the good looking Uruguayan team had a leeetle something to do with it too... Boy, there's some talent in that team!

But I digress. This spinach tart is one of Uruguay's most popular dishes and is a tried-and-tested way for Uruguayan moms to get their kids to eat spinach (apparently that's a universal problem). The tart is also actually a pie as the filling is usually encased in pastry, but the sunny eggs looked so pretty on top I couldn't bear to cover it up. You can make the dough from scratch, but I believe that puff pastry is regarded as an acceptable substitute. One bite into this tart and it's clear why it's such a classic - buttery puff pastry and creamy spinach topped by golden eggs - what's not to love?

Pascualina
Adapted from Food of South America 
Serves 6 - 8 (as side-dish)

1 tbsp olive oil 
1 tsp minced garlic
1 large onion, finely chopped
2 bunches of spinach, washed, stalks removed and roughly chopped
salt & pepper to taste
5 eggs
1/4 cup breadcrumbs
1/2 cup grated cheddar cheese
400g (approx 1 lb) ready-rolled puff pastry


1. Pre-heat oven to 180C (350F). Heat olive oil in a large frying pan over medium-high heat. Add garlic and onion and fry until soft, stirring occasionally.
2. Add spinach to the pan along with a little water, then cover and allow to steam until soft - this will take about 5 minutes.
3. Remove spinach from heat, drain and season to taste with salt and pepper. Beat one egg and add to the spinach mixture along with breadcrumbs and cheese. Mix to combine.
4. Line the bottom of a greased ovenproof casserole dish with the puff pastry dough. Spread spinach mixture evenly on top, making 4 indentations in the filling. Using the four remaining eggs, break one egg into each indentation. Sprinkle with salt and a little bit of pepper, then place in oven and bake for

Nutritional info (per serving): Calories 439.4 , Total fat 29.4 g, Saturated fat 6.1 g, Polyunsaturated fat 12.9 g, Monounsaturated fat 8.3 g, Cholesterol 160.3 mg, Sodium 309.2 mg, Potassium 661.9 mg, Total carbohydrate 30.7 g, Dietary fiber 3.3 g, Sugars 0.8 g, Protein 13.5 g

Good source of: Vitamin A 188.4 %, Folate 60.1 %, Manganese 59.2 %, Vitamin C 48.0 %, Selenium 37.9 %

Diri Jon Jon (Mushroom Rice)

What do you get when you mix one food blogger with too little time and a challenge deadline? Well, if this blogger approached any sense of normality, they would do the sensible thing and opt out of the challenge with fervent promises to join in again the following month.

However, if you're me, you procrastinate up to the very last minute, get up early to finish frying your main course and take photos, then fire of three blog posts in 24 hours, kamikaze style. Opting out is not an option! Especially considering I'd never tasted Haitian food - a fact which should've added to the many reasons for opting out of this round.  But clearly, I'm insane and so, I bring you post number two, in a series of three posts on Haitian cuisine**

Also known as Du Riz Djon Djon, Diri Jon Jon is one of two well known rice dishes in Haiti, the other being Du Riz et Pois Coles (rice with red beans). Doesn't saying that make you feel fancy? Djon djon mushrooms are considered a delicacy in Haiti and give the rice its characteristic taste, colour and aroma. Unfortunately, I couldn't find djon djon mushrooms and had to substitute with the only dried mushrooms I could find - dried porcini. I know, I know, this probably doesn't even come close the the real thing. I compensated though by leaving the mushrooms in the final dish for good measure.

The rice turned out fluffy and flavourful, and to be honest, I quite enjoyed the bits of mushroom in every third forkful. Eaten with crispy tassot and spicy ti malice sauce drizzled on top, this was a sure-fire winner. Next time, though I'll go about it in a more relaxed fashion...

I am submitting this to Regional Recipes - Haiti, originally created by Darlene from Blazing Hot Wok and currently managed by Joanne from Eats Well With Others. 

Diri Jon Jon (Mushroom Rice)

Adapted from Island Flave

Serves 6

Traditionally served with Tassot (Fried Goat) or Griots (Fried Pork) and Sauce Ti Malice (Haitian Hot Sauce), it also makes the perfect accompaniment to just about any main meat or fish dish.

1 tbsp olive oil

1 small onion, finely diced

1/2 tsp minced garlic

1/2 tsp salt

25g dried porcini mushrooms

2 cups uncooked brown rice

4 cups water

1. Heat oil in a pot large enough to cook rice over medium-high heat. Fry onion and garlic until soft. 

2. Add salt, mushrooms, rice and water, bring to the boil, cover and simmer for 25 - 30 minutes or until cooked through.

Nutritional info (per serving): Calories 124.7 , Total fat 2.9 g, Saturated fat 0.3 g, Polyunsaturated fat 0.2 g, Monounsaturated fat 1.7 g, Cholesterol 0.0 mg, Sodium 194.2 mg, Potassium 66.0 mg, Total carbohydrate 23.1 g, Dietary fiber 1.5 g, Sugars 0.0 g, Protein 2.8 g 

** In case you missed it, you can find my first post here --> Sauce Ti Malice. And stay tuned for my next post, Tassot (Fried Goat).

Tomato Braised Cauliflower

You know what you get from bragging? Well you either get shown up - in which case you end up looking like a nincompoop - or you might end up looking like a rockstar.

This all all started a few days ago (Tuesday to be exact), when I tweeted about the "BEST.EVER cauliflower" that I'd had.

Referring of course to this tomato-braised cauliflower. I'd barely hit enter, when I was challenged by Carla of Bribed With Food. A cauliflower-off? What better way to pay tribute to the awesomeness that is this dish.

I realise that my honour is at stake here. If I am defeated I will probably skulk off home, put on a guilty indulgence type chick-flick (Pretty Woman anyone?) and grab a hunk of chocolate. Or maybe just a hunk*. Choices, choices.

So dear readers, I need you to try this out and gang up with me convince Carla that this spicy tender cauliflower in a tangy tomato sauce is in fact the best rendition of the vegetable that you've had. Can I count on you?

Tomato Braised Cauliflower 

Adapted from Steamy Kitchen on TLC

Serves 4

Delicious accompanied by succulent lamb chops and steaming rice.

1 tbsp (15 ml) olive oil

1 small onion, finely chopped
1 medium head cauliflower, broken into florets
1/2 tsp (2.5 ml) turmeric

2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) lemon juice

2 tsps (10 ml) Dijon mustard

1/2 tsp (2.5 ml) dried thyme
2 dried bay leaves

4 roma tomatoes, diced

salt and freshly ground black pepper

1. Heat olive oil over medium-high heat in a saucepan. Add the onion, cauliflower and turmeric and cook for five minutes or until glistening and fragrant. 

2. Add the tomato paste, lemon juice, mustard and thyme and fry another 1 - 2 minutes, then add tomatoes and bay leaves. Season to taste with salt and pepper, cover and turn heat down to medium-low. Simmer for 10 - 15 minutes or until cauliflower is tender.

Nutritional info (per serving): Calories 113.3 , Total fat 3.8 g, Saturated fat 0.5 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 2.5 g, Cholesterol 0.0 mg, Sodium 222.6 mg, Potassium 943.1 mg, Total carbohydrate 17.1 g, Dietary fiber 5.6 g, Sugars 1.6 g, Protein 4.6 g

Good source of: Vitamin C 160.9 %, Vitamin A 24. 7 %, Vitamin B-6 18.9 %

*Of course I mean TheHusband!