It’s been over 2 weeks and the image and taste of this cake are still floating around in my head. I’d wanted to make it for ages, since I heard so much about it, and I was pretty nervous when I started. So different from any other cake I ever baked before, so light and fluffy. My Christmas was epic, my mother and I cooked for days, and we really brought Christmas to another level this year. But for me this cake was one of the highlights, so I will share the recipe with you guys! Because I know this is a cake that makes everybody yearning for more.
Guinea has a very tough history! They’ve gone through many struggles over the centuries. Nonetheless they are a very brave nation. During their struggle for independence one of their slogans was: “We prefer poverty in liberty to riches in slavery!” and who can blame them. Freedom is one of the most important basic human rights! But when the French let them have their independence they immediately cut off all financial and physical support which let to a disastrous fall into poverty. After gaining independence from France, Guinea turned to the Sovjet Union for support. The first president introduced a socialist government. Thousands of people were killed or tortured during this time. Today, the country is trying to become a democracy, but the process is not easy. At this moment there is still no light on the horizon for Guinea. The most recent disaster was the Ebola virus which wiped out a chunk of Guinea’s the population.
- Guinea was a part of the Mali empire between the 13th and the 15th century.
- Guinea was the first country gaining independence from the French on October 2nd 1958
- The literacy rate of Guinea is very low.
- Guinea has a rich musical tradition like other West African countries.
For Guinea I made an African snack called puf puffs. You can compare them with beignets only there is onion in them which strongly seems to work perfectly!!!!
Ingredients: 2 cup of all-purpose flour,, 1 and ½ cup of warm water, 1 tbsp of dry yeast, ½ cup of sugar, 1 tsp of salt, ½ tsp of vanilla extract, 1 tbsp of finely grated onion (optional)
- Dissolve the yeast in the water and pour on the flour. Mix it really well .
- Add the sugar, salt, vanilla extract and onion. Cover with a napkin and let it rise for at least 2 hours
- Heat the oil and use your hand or a spoon to drop the mixture in the oil, fry until each side is brown.
- Tips: To get the puff puff right make sure that the batter is not too thick nor too thin. And the also the temperature of the oil is important. The oil should be hot enough but not too hot.
Guam and Northern Marianas a few tiny dots in the middle of the ocean. Famous for being close to the Mariana Trench which is the deepest part of ocean anywhere in the world! Scientists say there are so many fish and other sea creatures that are undiscovered. Guam’s economy survives on Japanese tourists who come to visit these exquisite dreamy tropical islands! As Micronesia’s most populous island, Guam is about as ‘cosmopolitan’ as it gets in the middle of the ocean.
Some people are against it since the shopping malls are everywhere and the traditional Chamorro language is barely spoken on the islands. But then again if you think about it it’s kind of amazing, shopping malls in the middle of the ocean!
Things you didn’t know about Guam:
- Guam has the tallest mountain in the world 11 277,6 meters! Mount Lamlam is 1,332 feet above sea level. But thanks to the Marianas Trench (the deepest part of all the world’s ocean), it’s underground base becomes the greatest change of elevation on Earth compared to the height of Mt. Everest.
- Brown Tree Snakes are pests to Guam. They are not indigenous to Guam. It has been theorized that they stowed away on ships from Australia and Indonesia and sneaked their way onto the shores of Guam. Since they are not naturally from Guam, they do not have any predators. Therefore killing Brown Tree Snakes is socially accepted, so if you see someone smashing a snake it is considered normal.
- Guam is part of the USA!!! I never knew this. It’s closer to the Philippines then to US but still it’s part of the USA.
Ghana has existed since medieval times. Its name comes from the former Ghana Empire of West Africa: “Ghana” was the title given to ruling kings. The Portuguese arrived in 1471 to the land they called the Gold Coast (for its abundance of the stuff), and mercantile trade of African products to Europe commenced. Because of geography, Ghana became the center for the brutal trans-Atlantic slave trade on land subsequently colonized by the British and the Dutch (of course we had a part in it). Now Ghana has one of the fastest growing economies in the world, and political stability. It’s considered to be Africa’s success story. The Ghanese are very superstitious they are very firm believers in black magic and witchcraft, when you go to church on Sundays the services will be very loud with a lot of music to drive out the evil spirits.
Things you didn’t know about Ghana:
- The name Ghana means warrior king and dates back to the days of the Ghanian empire during the 9th and 13th centuries.
- The trade in Ghana was built on salt and gold, that’s why British merchants later referred to it as the Gold Coast
- Ghana was ranked as Africa’s most peaceful country by the Global Peace Index.
- Ghana was the first country in sub-Saharan Africa to gain independence post-colonialism. It gained its independence on March 6, 1957.
- Ghana has the largest market in West Africa. It’s called Kejetia market and it’s located in Kumasi, the Ashanti region’s capital. There you can find everything under the hot Ghanaian sun, from local crafts, beads, cloth and sandals to second-hand jeans and clothing, and meats, fruit and vegetables.
- Water is not drank from bottles but from little plastic bags.
Ingredients: 1 tablespoon sunflower oil, 300g minced meat, 1 medium onion, 1/2 teaspoon tomato puree, 2 teaspoon all purpose seasoning, 1 small maggi (stock) cube, salt to taste, 1 large green pepper, chopped in little cubes
Add a little oil to a large frying pan and heat up. Add the mince and onions and cook on medium heat until it browns, stirring in between.
Mix in tomato puree and cook for 2 minutes. Stir into mince with all purpose spice, maggi (stock) cube and salt. Remove from heat and leave to cool, then stir in chopped green peppers.
Sift flour and salt into a large mixing bowl.
Add butter to the flour. Rub in using your fingertips. Add all the cold water at once and use your fingers to bring the pastry together.
Turn the dough onto a lightly floured work surface and knead very lightly.
Pre-heat oven to 180 degrees celcius.
Line a baking tray with greaseproof paper.
Roll out the dough on a lightly floured work surface. Rolling should be be carried out in short, sharp strokes, with light, even pressure in a forward movement only. Turn the pastry as you roll.
Cut circles in the dough and place a quarter cup of mincemeat in the centre of the circle.
Fold dough over making it into a semicircle. Take a pastry brush and dip in water and moisten edges of dough circle then pinch sides together with a fork. Use a fork and poke holes on the top of the meat pies.
Place pies on baking tray.
Brush the tops of meat pies with egg wash and bake in oven for 25 – 30 minutes or until the pies are golden brown.
Finland, home of Santaclaus, his reindeers and his elfs. Finland is the only country in Scandinavia I haven’t been. History proves that the Finns are tough people, tough enough to fight of nazi’s during the Second World War and the Russians, and don’t forget the climate with freezing long winters and very short summers. What else is Finland famous for; sauna’s of course their national obsession! They even organize the world championship saunaing (is that a word? I don’t know). The Russian contestant died and the winner was Finnish and had 3th degree burns all over his body. Kind of taking it a little to far there.
Things you didn’t know about Finland
- Finland is referred to as the Land of a Thousand Lakes, but that number doesn’t even come close. There are an astonishing 187,888 lakes within Finland – the most of any country in the world. If you’re more comfortable roaming around by foot, there’s a total of 179,888 Finnish islands to explore.
- Are you fast and furious and mega rich? Then you better not get caught zooming through Finland. The cost of traffic and speed violations is calculated by the offending driver’s annual income. One unfortunate, mega rich dare devil was once fined over 200,000 dollars for a single speeding offense.
- The North of Finland is the least populated area in Europe
I made this tart for my friends, I was really nervous about it coming out properly from it’s form since I transported it from Amsterdam to my friends in Utrecht by train. But it was perfect!
This Blue Berry Tart is amazing! It’s sort of like a cheesecake more tart like, healthier and quicker.
Ingredients Pastry: 100g butter, softened, 50ml sugar, 1 egg, beaten, 200g plain flour, 1 teaspoon baking powder, 1/2 teaspoon ground cardamom
Ingredients Filling: 400g blueberries (fresh or frozen), 50ml milk, 200ml sour cream or 200g cream cheese (full fat versions!), 50g sugar, 1 egg, 1/2 teaspoon vanilla extract
- Preheat the oven to 200°C (400°F).
- Make the pastry – cream everything into a smooth dough. Press over the bottom and sides of pie dish – don’t worry about it being a little rough, the rustic look is part of the charm.
- Sprinkle the blueberries into the pie dish. Mix the milk, sour cream/cream cheese, sugar, egg and vanilla until smooth. Pour slowly over the berries.
- Bake for 30 minutes or until the filling is set (it should wobble, but not look runny). Remove from the oven and allow to cool. Serve cold.
Estonia I had no feeling at all when I heard Estonia before researching it this week. For 50 years Estonia has been suppressed by the Sovjet Union. Estonia has a history of been suppressed by a lot of countries like Denmark, Russia and Scandinavia. Luckily the city of Tallin remained untouched in it’s medieval glory and is now put on the Unesco list. In 1991 Estonia finally became independent again, despite the suppression they managed to stick to their own culture. After the liberation of Estonia a lot of Russians stayed behind, in hope of a better future, since the economy in Russia was breaking down. Even now 40% of the population of Tallin consists of Russians. Together with Lithuania and Latvia they are called the Baltic States. Estonia is the smallest of Baltic states with only just over 1,5 million inhabitants.
Things you didn’t know about Estonia
- The Estonians are one of the most tech savvy nations on earth, for instance you can pay everything by phone and they invented Skype!
- Zero tolerance policy for drunk driving. The sale of take away alcoholic beverages in shops is prohibited after 10pm. After this time alcohol can only be purchased and consumed on the premises of restaurants and bars.
- Remember as a kid you used to try and swing over the bars and it never worked? That because the design of our swings. In Estonia however swings are designed differently. . Essentially they built a better frame, designed solely for the purpose of going all the way over the bars—and doing so is basically the entire point of the sport. It is extreme, insane, and incredibly cool. It’s called Kiiking
- Every single year, several European countries get together for a rather strange sport, called “wife-carrying.” The sport sounds pretty odd, and it is exactly as odd as it sounds. The idea is that the male contestants actually carry their wives or girlfriends, and try to get the best time possible on the course
I think this is one of the best things I have baked ever! Delicious and it looks spectucular! Like a pro made it! I made the filling extra rich because I was so enthusiastic.
Ingredients filling: chocolate covered pecan nuts (or chocolate chips and nuts), marzipan, cinnamon, sugar, butter (measurements of the filling is very personal! But I put in a lot!)
You start by preparing the dough. Put all the ingredients for the dough in a large bowl and knead until you have a soft compact cough. Make a ball and allow to rise for 1 hour in a warm dry place. After 1 hour it should have doubled in size. Tear up the marzipan by hand until you have tiny crumbs and sprinkle with cinnamon. Roll out the dough with a rolling pin to give a rectangular shape as regular as possible and scatter over the marzipan crumbs and the rest of your filling! Roll up de dough so it looks like a giant Swiss roll. Slice open in two your roll but leave one end whole. Twist the rolls around each other and then close the ends together. So you have a nice circle. Brush a little egg yolk on your beautiful creation and put in a preheated oven for 25 to 30 minutes.
El Salvador, a small Central-American country squeezed in between: Mexico, Guatemala, Honduras and Costa Rica. Glimpses of tropical paradise, national parks as you want them to be just astonishing untouched nature, colonial splendor astride pristine volcanic lakes, searing colors and a fierce creative vision sit quietly in the shadows of an indomitable local pride.That’s what El Salvador is all about. A place not many people go but when they do they can’t shut up about it until they convinced you to go there aswell Here you’ll find a stunning coastline with world-class waves, a cultural capital famed for its nightlifex and small-town charm by the plaza-load. Things you didn’t know about El Salvador
- The smallest country in Central America and the only one without a Caribbean coastline.
- El Salvador is the only Central American country that has no visible population of African descent. This is in part due to laws established during colonial and modern times prohibiting entrance to the country of people of African descent. (So far for super racist laws!)
- It is known as the “Land of the Volcanoes” because of the more than 20 volcanoes in the territory. Two of them are currently active.
- Salvadorans are known as “guanacos.”
- El Salvador went to war with Honduras after a soccer match; which was later known as the “Soccer War”.
Well pupasas they are a great tasty snack my only objection would be that they are quite heavy Ingredients the beans: 3⁄4 cup red beans (cooked), 1⁄8 small onion, 1⁄8 cup corn oil, 1⁄4 tablespoon salt, 1⁄4 cup water (I use cooking liquid from the beans)
Ingredients cheese: 3⁄4 lb mozzarella cheese(shredded), 1⁄8 green bell pepper (diced), 1 chile
Ingredients Masa: 1 cup masa corn flour (I use maseca brand), 1⁄2 cup warm water
- Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
- While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
- Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
- Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
- Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
- Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
- Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
- Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
- Next — and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
- Set the cheese aside and get ready for the masa.
- Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
- Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
- Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
- The pupusa should be a little less than 1/2 inch thick.
- Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.