Chow Down to Eurovision 2014 - Armenia

Բարի երեկո (Good Evening) this is Armenia calling, proudly the first contestant for Chow Down to Eurovision 2014.

It seems only yesterday the bunting was being packed away and we were celebrating the win of Norway's cardamom lard fried morsels for Chow Down to Eurovision 2013.

For those of you joining the Chow Down to Eurovision for the first time, buckle up we have 37 countries and 37 dishes to get through before we arrive in Copenhagen. 

For those of you that are back for more, I love you!

 

Armenia has been a powerhouse in Eurovision since they joined in 2006 placing top 10 every year except 2013.......oh and 2011 when they sent a lass in a giant boxing glove, fun times.

 

Armenia made it to the final of Chow Down to Eurovision 2013 with an Apricot and Nutmeg cake which has had several repeat bakes in this house. 

 

 

They were also right on the money when they sent Sirusho with Qele Qele in 2008.  

 

What could be better than a young lady in shakeable fringing singing her heart out while surrounded by 3 blokes with mullets performing a hybrid of gymnastic gyrations and liturgical dance?

 

 

Our first entrant is starting us off slowly with a salad.....just so our sequined hot pants have a little room to breath. (Not intentionally it's the luck of the running order draw!)

 

 

Eech - Bulgur and Tomato Salad

Ingredients

• 1 cup bulgur wheat
• 1 small green capsicum
• 6 Roma tomatoes
• 3 spring onions
• 3-4 sprigs of flat leaf parsley
• Juice of 1 lemon
• 2 tbsp. olive oil (approx.)
• Salt and pepper to taste
• Finely sliced red chilli (optional...but highly recommenced) 

Method

• Bring 2 cups of water to the boil in a medium saucepan
• Turn off heat
• Add bulgur and stir
• Cover and allow to rest for 20 minutes
• Transfer the bulgur to a mixing bowl (drain any excess water, but it should be all absorbed)
• Finley chop the capsicum, tomatoes, spring onions and parsley
• Add to the bulgur
• Combine the oil and lemon juice together and stir through the bulgur and vegetables
• Season to taste
• Garnish with red chilli if desired
• You could also go to town adding other herbs such as coriander, mint or red onions
• The perfect take to work lunch, so refreshing and many of you know my negative feelings towards tomatoes! 

 

I will also showcase the contestants that with be performing in Demark but I promise no spoilers as I know many people like to save the surprise for the night.
I use to be one of them but this year I have pre-listened and so glad I did.......No Spoilers!

Armenia will be represented by Aram mp3 who is the firm favourite to win but really who can pick it??



Հաջողություն!

 

Chow Down to Eurovision 2013 - Armenia

Bordered by Iran, Turkey, Azerbaijan and Georgia our host nation for this edition of the Chow Down to Eurovision 2013 is Armenia.
After debuting in 2006 (have I mentioned I was there??)Armenia has reached the finals with each entry except 2011 with the song Boom Boom. The previous entries drew heavily on the marriage of Armenia's musical heritage mixed with modern pop but Boom Boom was pure Euro pop glittered with camp gimmicks set in a boxing ring. The 2010 song Apricot Stone by Eva Rivas has been the influence for Armenia's entry in the Chow Down to Eurovision 2013 incorporating apricots into the traditional nutmeg cake.

 

Apricot and Nutmeg Cake with Apricot Cream
Ingredients

• 115g unsalted butter grated
• 2 cups brown sugar
• 2 cups self raising flour
• 1 egg
• 1 cup milk
• 400g can of pie apricot mashed (1/4 cup reserved for cream)
• 1/2 tsp. baking powder
• 1/4  of a nutmeg grated ( or 1 1/2 tsps. ground nutmeg)
• 300 ml thickened cream
• Icing sugar to dust

Method

• In a mixing bowl add the grated butter, brown sugar and flour
• Rub together to form a bread crumb like mixture
• Add 2 cups of the crumbs to a greased 23cm round cake tin
• Press down as if making a pie base
• Add to the mixing bowl (with the remaining bread crumb mixture) egg, milk, apricots, baking powder and nutmeg
• Mix to combine
• Pour into the cake tin
• Bake for about 1 hour at 180°C 
• A skewer will come out clean when cooked
• The cake can be served warm or cold
• Dust with icing sugar
• To make the cream add the 1/4 cup of apricot and cream to the bowl of a food processor and pulse till cream is whipped but not curdled. You could puree the apricot first and then use electric beaters to whip the cream, but I'm all about the less bowls the better.
• While working on this recipe I also tried apricot halves, they would create little moisture pockets and the cake would be a bit doughy. I preferred the mashed version but either cake served warm with cream and/or ice cream and I'm not going to say no. 

 

 

 

 

 

Lonely Planet performed by Dorians is Armenia's offering this year, will they take the place back in the finals?

Հաջողություն!