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Albóndigas en salsa is a traditional Spanish dish that's typically eaten as a tapa. This appetizer consists of meatballs...
07/05/2022

Albóndigas en salsa is a traditional Spanish dish that's typically eaten as a tapa. This appetizer consists of meatballs in rich tomato sauce. The small meatballs are often made with a combination of beef, pork, veal (or a combination of the three), breadcrumbs, parsley, eggs, garlic, flour, and seasonings, while the sauce is made with garlic, onions, tomatoes, red wine, olive oil, paprika, salt, and stock.

Before cooking them in the sauce, the meatballs are usually lightly browned. When the sauce becomes thick, the dish is served, often with crusty bread and a glass of red wine on the side. It is believed that these meatballs originated as a Berber or Arab dish which was brought over to Spain during the Muslim rule.

The traditional version of this savory Greek pie employs a flavorful zucchini and feta filling which is placed between t...
07/05/2022

The traditional version of this savory Greek pie employs a flavorful zucchini and feta filling which is placed between two layers of phyllo pastry, usually the homemade type that is slightly thicker than the store bought varieties. Similar versions of kolokithopita can be layered or prepared without the crust, while the filling can be adapted with additional ingredients and zucchinis can be replaced with winter squash.

The pie comes in numerous shapes and sizes, and they can be enjoyed as a snack, an appetizer, or a light main course. The varieties prepared with winter squash are occasionally transformed into desserts, in which feta is left out, and the pie is doused in sugar syrup.

Danish tarteletter are crispy, pre-baked puff pastry shells used as containers for various fillings. They initially appe...
07/05/2022

Danish tarteletter are crispy, pre-baked puff pastry shells used as containers for various fillings. They initially appeared in the late 19th century as a sophisticated dish which slowly became popular among all social classes. Even though these shells are typically associated with sweet fillings, Danes prefer to complement them with different savory ingredients such as meat, seafood, and vegetables.

Through history, tarteletter were incredibly popular and served at parties and banquets. Even though their popularity has recently diminished, they are still a beloved Danish dish enjoyed as a quick snack or a filling appetizer.

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dum...
07/05/2022

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream.

The dumpling is traditionally oval in shape and poached in water or stock. Today, it is served either as an appetizer or as a main course, although it can still be used as a garnish. Originally, quenelle was invented in Lyon in the 19th century, and it was made exclusively with the flesh of pike–a light white fish.

This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily ...
07/05/2022

This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily boiled in a mixture of water and milk. It is then thoroughly deboned, and finally mashed until it reaches a creamy but firm consistency.

At the final stage, the fish is usually enriched with olive oil, garlic, and optionally parsley. The dish is considered to be a true delicacy that is light, packed with flavor and can vary from chunky to creamy in texture. It is usually served accompanied by grilled pieces of polenta or toasted, crispy bread.

Hailing from the region of Asturias, chorizo a la sidra is one of the most traditional Spanish tapas. It's made with fre...
06/05/2022

Hailing from the region of Asturias, chorizo a la sidra is one of the most traditional Spanish tapas. It's made with fresh or uncured chorizo sausage that's cut into thick slices and fried in olive oil with the addition of Asturian apple cider until the liquid reduces.

This tapa is traditionally served warm in small clay pots. And don't forget to pair this tapa with a glass of Sidra de Asturias on the side, because you can never have too much cider.

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the p...
06/05/2022

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consisting of a doughy base that is topped with anchovies, olives, caramelized onions, and fresh herbs.

The name of the dish comes from the French phrase pèi salat, which translates to salted fish, one of the key ingredients used in the preparation of pissaladière. It is believed that the dish was invented between 1305 and 1377, during the Avignon Papacy.

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