Hadjúszoboszló, Puszta & Debrecen - Pure Food & Travel Puszta in Hungary: Back to nature! I was with an enthusiastic Hungarian tour guide and a group of journalists and bloggers on a press trip in Hungary. On our program were visits to the Great Plain, spas and thermal baths in Hajdúszoboszló and the city of Debrecen. The Puszta is the largest contiguous grasslands in Europe, a vast plain where herds of animals live. Egészségedre! The first evening, we toast with pálinka, the spirit of Hungary, which has at least 37.5% alcohol. Pure food in Hungary ‘Jó reggelt’, good morning! The next day the sustainable Silver Major Resort is on the program. Largest spa in Hadjúszoboszló Then it’s time to visit Hungarospa, the largest spa complex in Central Europe, which can be found in Hajdúszoboszló. Fun and exciting are the slides. Photo credits: Annelies Rigter Hortobágy National Park In 1973, Hortobágy, Hungary became the first national park. Every twenty kilometres you can find a csárda – resting place – on the Great Plain. Eco-farm restaurant
purple cauliflower with garlic & saffron I think I have writer’s block? I’ve been staring at this screen for two days now trying to write about purple cauliflower, the most psychedelic of the cruciferous vegetables (Ok, except for Romanesco broccoli). To break through the block, I decided to listen to Foxygen, but then just cut to the chase and went straight to Donovan. “There is a Mountain” seems to have cleared things up for me nicely. I mean, the mountains, Juanita, the caterpillar, what else is there? Purple cauliflower. I can’t really say that it’s much different in flavor or texture than the plain old white kind, but you know, it’s purple, and that’s cool. Sautéed Purple Cauliflower with Garlic and Saffronserves two as a meal, four as a side Heat all but one tablespoon of the olive oil in a large cast iron, or otherwise heavy-bottomed, skillet over medium heat. Turn heat up to medium-high, add the remaining olive oil, the florets, paprika, pepper, and a good-sized pinch or two of salt.
Food and Travel Festival Five Herb Pesto Recipe Last week we updated the collection at QUITOKEETO, for summer, and sprinkled some new recipes across the shop site as well. One of the recipes I did was this simple twist on a classic pesto. It starts with toasted coriander seeds smashed with garlic and salt, before you work in almonds and lots of lemon zest. I chose a mix of fresh basil, arugula, oregano, chives as the blend of herbs, and immediately noted how much I Iike the chives for their strength and fragrance. There's lots of grated Pecorino cheese, and a final thinning with good olive oil. Bright, summery, and a offbeat - it's all the things I love. Other new recipes in the QK archive: - Milk & Honeydew Granita - Cultured Honeydew Butter (you can make it with honey as well!) Welcome summer! - More Basil Recipes - - More Herb Recipes - - More Basic Techniques - Toast the coriander seeds in a dry skillet until fragrant, and grind finely using a mortar and pestle. Makes about 2/3 cup. Print Recipe
Coming soon: SLOW Menorca - Pure Food & Travel Read my SLOW Menorca travel tips on my Dutch website puuruiteten.nl. Coming soon in English. Later this week I will explore SLOW Menorca. Fundació Destí Menorca Visits to Ciutadella and Maó, a hiking tour and many more activities. After three visits to Ibiza, I can’t wait to see more of the Balearic islands. I saw pictures of Cova d’en Xoroi, that must be the coolest bar in Menorca, with its stunning sea view. Happyolks | Recipes and Stories for Happy Folks Food Travel Guides — With Husband in Tow What Is a Food Travel Blog? There are travel blogs. There are food blogs. Travel blogs provide stories and tips on how to travel. Food blogs tend to focus on the food in a few destinations, maybe a particularly city, often times they focus on recipes, or restaurant reviews. With Husband In Tow is a food travel blog, and as part of that I want to share a series of food travel guides. Food travel is a different way to travel. We often receive questions from our readers and followers about food travel. What Is A Food Travel Guide? Our Food Travel Guides provide the stories behind the food: the chefs, the wine makers, and even the ingredients. But, these guides also provide specific recommendations, such as which foods to track down when exploring a new destination, which food markets to explore, and where to go eat all of this amazing food. As we continue to explore, and continue to refine our food travel niche, I hope this selection of food travel guides continues to grow . . .
Best Care Package Ever My adventurous little mom gets to do all kinds of fun outdoor stuff now that she lives in Portland, OR. EVERY time I talk to her she’s up to something cool…hiking somewhere…exploring new and rocky shorelines…roaming through botanical gardens…whale watching…biking and getting stuck in the rain. Retired life sounds grand – they say you’ve got to stay active, right? Anyway, of all her escapades, the abundance of fresh and wild edibles she has at her fingertips is what I’m most envious of . I was so eager to eat these chanterelles right up while they were as fresh as possble that I really didn’t want to think too much about how to prepare them. Once soft, I added a little drizzle of olive oil and some white wine. Next up were the matsutake mushrooms a.k.a. They’re stems are tough like little tree trunks so you really just cook the caps. Matsutakes are often used in soup because of their strong flavor creates a nice broth. P.S. This soup has a really nice and clean flavor. You need:
Thai Food and Travel – Explore with Kasma Loha-unchit mango pesto Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. But mango pesto – so delicious, who knew? This post is part 2 of my Mangover series for The National Mango Board. Ingredients 1.5 packed cups of fresh basil 1 garlic clove 1/4 cup toasted pine nuts, plus extra to go on top 1/3 cup diced mango juice of 1 small lemon 1/3 cup olive oil pinch of red pepper flakes salt & pepper sliced cucumbers, for serving Instructions In a small food processor, place the basil, garlic, pine nuts, HALF the mango, lemon juice, salt and pepper.