Chicken Empanada Gallega

By Julie

My husband often asks me to cook novel appetizing things or try a version of something he has enjoyed in the past. This frequently includes Diana’s recipes but this time, it was a classical Spanish dish the Galician mother of his friend used to cook for the family in Venezuela, an “empanada gallega” or Galician empanada. I must say, I shied away from it for a long time, thinking this would be way too laborious but it turned out that the actual active working time is very little, it can be prepared in advance and it can feed a lot of people, so it is ideal for when you invite a bunch of friends and don’t want to spend time cooking when they are already there.

There are probably as many versions of this empanada as there are grandmothers in Galicia and typically it contains seafood but in my version today, you will find chicken. Any combination with fish or meat is fine and if you are in a hurry, you will be excused for using canned tuna instead.

© Diana Chaccour

Corn and Feta Cheese Cake

By Diana

As most of you should be aware, Venezuela was conquered by the Spanish in the late 15th century, but before that, our country was inhabited by a variety of indigenous tribes with a multiplicity of traditions, dialects and hand-craft production, as well as culinary techniques of course. Some of these tribes still exist and their traditions remain, and are reflected in the extensive range of gastronomic options that can be found in Venezuelans' dinner tables. The cultural fusion in our country is what defines it and when it comes to cooking, our national products play an essential part in this mixture. From coconut to plantain, sugar cane and rum, and of course corn, definitely the most versatile of our products. 

This week I am going to share with you one of those recipes that show the fusion of both the old and the new world: corn cake or torta de jojoto. Although the original recipe calls for fresh, hand-made, grated white cheese,  the health and safety legislations in the UK apparently prohibit fresh cheese production -my one and only answer to the difference between developed and undeveloped countries-. So I had to modify the recipe with the closest alternative: Greek feta cheese - which do nothing but emphasize the cooking multiculturalism that I just told you about-. 

The results, not too sweet neither too savoury, this cake is perfect for those with exotic appetites in need to satisfy -or just for those looking to do something useful with the seasonal corn on the cob now in the supermarkets- So here you go, a new treat to offer to your friends at tea time. 

© Diana Chaccour

Traditional British Pasties

By Diana

I believe every country have its very particular style of pastries that define somehow the character of their people. In Venezuela for example, we have our empanadas, made out of pre-cooked white cornmeal that we fill in with a variety of possibilities: from fresh hand-made white cheese, to cooked meat or even black beans for the vegan taste. We even have one with our whole national dish inside that people usually eat very early in the morning before heading to the beach. Unlike other countries' pastries, ours are not baked for hours but are fried quickly in deep quantities of vegetable oil. I will share of course the recipe with you guys one day -it's on my list of promises for the blog- but not today. 

In Britain, as most of you are aware, they eat a slightly more elegant kind of pastries. They take their time to make what they call a Cornish Pasty: a well elaborated pastry made with uncooked beef, onion, potatoes and swede that they bake for one hour in the oven. Cornish is referred to the region of Cornwall, which is the most decent part of the British coast, with apparently lovely beaches that I am planning to visit before the summer ends. My point is that coincidentally, like in Venezuela, British people eat empanadas in the beach too!

So here is the recipe, extracted from Borough Market's recipe index. I hope you all enjoy it!

© Diana Chaccour

Vanilla Panna Cotta with Summer Fruits

By Diana

I went to Tuscany last month in a attempt for holidays, obviously to enjoy good gastronomy, mountains of Peccorino cheese and drink abundantly the famous Brunello di Muntalcino. As food has transformed lately into my primary work of art I couldn't help bringing the blog in my head, a notepad and the camera of course, my true loyal friend. 

One of the main objectives of my trip was capturing the authentic flavour of Italian Panna Cotta  -cooked cream-. And although I searched deeply  on the menus of Florence's many Trattorias, I found just one restaurant where Panna Cotta was served. To my disappointment and frustration, the place was outrageously expensive and I have greedily resisted to invest in a dessert that, as far as I know, turns out well in my kitchen.

So I am sharing it here, just for you guys. My legitimate -BBC modified- Vanilla Panna Cotta recipe, adorned with appropriate seasonal summer fruits. 

© Diana Chaccour

Almond,Citrus and Olive Oil Cake

By Diana

The last few weeks have been a little bit maniac here at The Teaspoon. The summer, my mum coming to visit, Julie moving houses when the babies are asleep and the queen jumping out of an helicopter have taken away most of our cooking time. We did go to Florence for a sort of "field test", but we are still processing the findings and we'll publish the outcomes in the upcoming weeks. Nevertheless, our -previously mentioned- friends from Zaytoun have come to the rescue during this busy period and kindly asked us to produce some images for an amazing almond, citrus and olive oil cake that they will be using to promote their tasty products. I still cannot tell if it was my Arabic blood or just my usual empirical excitement in the kitchen, but the blend of flavors and aromas of this delicious cake are indescribably unique and I hope you will agree with me when you try it at home. 

© Diana Chaccour