Chow Down to Eurovision 2014 - Albania

Mirëmbrëma this is Albania calling, home to our 6th stopover on the Chow Down to Eurovision 2014.

There are many sources of inspiration for the dishes that appear in the chow down, be they friends, cook books, Google, my own travels, or the Eurovision contestants themselves.

This dish of lamb baked in yogurt came from watching YouTube, and some follow up Googling. 

My Albanian is not what it use to be or ever existed so I am happy that I can cook by watching. It may be the culinary equivalent of musically playing by ear.

2010 saw Albania came 16th in the final with Juliana Pasha's It's All About You, with some fantastic backing singers. I promise those toes will be a tapping!

 
 

 

 

Lamb baked in yogurt (the translated name was cooking casserole sour)

Ingredients

• 600g cooked lamb (I used some left over braised lamb shanks, bone removed)
• 1/2 cup cooked rice
• 3-4 spring onions finely sliced (optional not pictured)
• 500g natural yogurt
• 2 eggs
• 2-3 gloves garlic (crushed)
• Salt and pepper
• 15g butter

Method

• Preheat oven to 180°C
• Place the cold cooked lamb in a baking dish and season to taste
• Sprinkle over rice and spring onions
• In a mixing bowl combine yogurt, eggs, garlic, pinch of salt
• Pour yogurt mixture over the lamb
• Dot the top with butter
• Bake for 30 mins
• Serve with a simple salad I went for just rocket and tomato nothing fancy, but a great way to use left over lamb roast.

 

 

Oh feel the comfort.........get me a blanket I'll be on the lounge with Eurovision re runs!

 

 

Albania did not qualify for the final of Chow Down to Eurovision 2013 and in Malmö so let's see what 2014 brings for them.

  

 Hersi (Herciana Matmuja) will perform One Night's Anger but lets hope that one night wont be in Copenhagen in May.

 Fat i mire!

 

Chow Down to Eurovision - 2014 Iceland

Gott kvöld, I hope the jet lag is well under control as we have made it to Iceland.

The dishes in Chow Down to Eurovision range from authentic traditional to just a homage to the contestant or country, so really anything goes if I can create some form of a link.

Iceland will be represented by a Battenberg cake that almost made itself when I first saw the Icelandic contestants, Pollapönk.

You never know if we searched hard enough we may find that the Battenberg cake is all the rage in Iceland......or will be.

Pollapönk

 I'm not sure which one is Jeff but I do hope he manages to stay awake!

In 1992 Iceland went for bold solid colours with Heart 2 Heart and they did alright out of it, they came 7th.

Part of the reason I was also so keen to do a Battenberg was that I was given a tin for Christmas by AB's Aunt.

I had fallen in love with the tin ever since I had seen Mary Berry use one on the Bake Off....yep me and gadgets again.

Pollapönk Battenberg

This recipe comes from the maker of the tin, with a few adjustments from me

Ingredients

• 175g  butter
• 175g caster sugar
• 3 eggs
• 175g Self raising flour
• Few drops of food colouring in appropriate colours
• 3 tbsp. jam (any flavour I had some apple, sieve it to remove lumps)
• 350g pre made fondant (I used fondant as I'm not a huge marzipan fan)

Method

• Pre-heat the oven to 180 °C
• Assemble, grease and flour the Battenberg pan
• Cream together the butter and sugar until light and creamy
• Gradually add the beaten eggs
• Fold in the flour
• Divide the mixture into 4 equal amounts
• Put a few drops of food colouring into the separate mixtures and gently mix until desired colour is achieved
• Spoon each mixture into separate sections of the tin
• Bake for approximately 30 - 35 minutes, or until evenly coloured and firm to the touch
• Allow the cake to cool in the tin
• If the cake has risen above the top of the tin, use a serrated knife to cut across the top to remove excess cake (I think less batter is a better option but need to work out the amounts)
• Remove the cake from the tin
• When completely cold, brush the jam onto the long sides of the cakes and join
• Brush the jam over all the long sides
• Roll out the fondant to a rectangle large enough to go around the cake
• Place the cake onto the fondant so the one edge is lined up to the edge of the marzipan and completely wrap the marzipan around the cake.
• Trim away any surplus fondant and to make a neat(ish) cake, just trim both ends with a clean knife.
• I gave the fondant a distressed look and brushed on some silver petal dust for some extra glamour

Iceland qualified for the final of Chow Down to Eurovision 2013 with a tasty lamb flap luncheon roll, will they get there again?

Pollapönk will bring us one on the best themed songs this year, No Prejudice....I wonder if that message alone will be enough for Eurovision 2015 to be held in Iceland.

Gangi þér vel!

In My Kitchen - April

I honestly didn't think I would get to do an In My Kitchen for April as my world at the moment is focused on Chow Down to Eurovision 2014, but with 37 countries and 37 dishes what's another post??.......Coffee??

In My Kitchen.....
....is a rosette tool.

I first saw these when I was researching Sweden for last year's Chow Down to Eurovision but didn't have enough time to order them.

The biscuit is very light and crisp (recipe here) and as I was writing the post for this year thought it would be great with a crushed peppermint lollies and icing sugar to give the illusion on a cold snowflake.

In My Kitchen....

.....is Cinderella's lift to the ball.

This year with the pumpkins, it has been size over quantity. There are another 2 progressing well in the back yard but I won't be drying them on top of the shed as I did last year as they became a possum buffet!!

 

 

In My Kitchen.....
.....is a cookie jar I bought with the indention of having on my desk at work in the spirit of community sharing.
It hasn't made it there yet...but I have taken them some breads and cakes.

 

 A selection of French patisserie for Harmony Day, Chocolate branches/fingers, vanilla bean macarons, and rose and pistachio fondant fancies.

In My Kitchen....
....is some Melbourne roof top honey seeds I bought that should be in my garden by now! I just adore the packages, so clever!

 

 

In My Kitchen.....

.....is not a sad and desperate plea but just a polite public notification that the people's choice round of Best Australian blogs 2014 is open and you are able to submit votes for Don't Boil The Sauce.

 

The voting system isn't exactly user friendly but its alphabetical so I'm on the first page, and if viewing on a mobile you need to scroll to the bottom of the page. (AB is Television.AU if you are really keen)

At this stage I don't believe you need to journey into the enchanted forest to collect Unicorn tear drops......but I'll keep you posted.

Thank you so much if you do click the link and accept this quest.

 

 

 

Thanks to Celia from Fig Jam and Lime Cordial for hosting the monthly In My Kitchen, check out the other kitchens.

Chow Down to Eurovision 2014 - Sweden

God kväll this is Sweden calling, host of last year's really, really, really wonderful show.


I think they did a marvellously job of hosting and how could you not love Petra's interval act....that I believe was inspired by Eurobeat's interval act "I'm Sarajevo, Taste me!"

 

You be the judge...... 

 

This clip is Mel Giedroyc and while I love her on Great British Bake Off, Julia Zemiro is the creator of the role of Bronya and will now and forever be the only Bronya in my eyes.
 

But as a Bronya once said, beggars can't be choosers and it's very hot could you open a window......

Lots of clips today, we are heading back to 1960 when 4 points could still get you 10th place as it did for Siw Malmkvist with Alla Andra Får Varann.

 

 

 

Our tasty delight from Sweden today was going to feature in last years Chow Down to Eurovision but due to some time constraints with ordering the tools became the first entry decided for this year.

 

I do love a kitchen gadget so when I saw how cute the finished rosettes look, I had to have one.

 



This recipe comes almost straight off the Fox Run packet the moulds came in. (not a sponsored post, I bought it with my own cashola)

Rosettes
Ingredients

• 1 cup plain flour
• 1 cup milk
• 1/2 tsp. salt
• 3 tsp. sugar
• 1 egg
• 500g vegetable shortening

Method

• Mix all ingredients into a smooth batter, I did this with a stick blender
• Heat the shortening to about 185°C in medium saucepan
• Hold the mould in the shortening for about 15 seconds to heat up
• Blot any excess shortening on kitchen paper
• Dip the mould into the batter making sure it is level and doesn't go over the top of the mould
• Hold the mould back in the shortening and fry for about 45 seconds till golden brown
• The shells may fall off the mould while frying or may require a gentle tap
• Drain on kitchen paper
• Serve dusted with icing sugar
• Or now as I'm typing this, I'm thinking icing sugar and crushed peppermint/menthol lollies for a cool hit to give the illusion of snow flakes for a white Christmas treat.

 

Sweden and their meatballs were in the final of Chow Down to Eurovision 2013 as they were the host country, will they make the finals again?

Heading over the bridge to Denmark for Sweden in May will be Sanna Nielsen, who beat previous Eurovision winner Helena Paparizou (for Greece 2005) to the job will perform Undo.

Lycka till

Chow Down To Eurovision 2014 - Estonia

Tere õhtust Saucers we have arrived in Estonia!

In Chow Down to Eurovision 2013 Estonia brought us Kyle the pigs head jelly so while this year's dish is still as interesting there are no body parts.

I have never been a fan of bread and butter pudding, or summer pudding with bread but had to try this mousse using rye bread.

After all discovering new cuisines is partly what Chow Down to Eurovision is all about, so with some tweaks this is the my take on an Estonian rye bread mousse.

Estonia managed to place 10th last year in Malmö but unfortunately Kyle was unable to qualify for the finals of Chow Down to Eurovision.

With today's Estonian Rye Bread Mousse being served in martini glass it's only fitting that Eighties Coming Back by Ruffus in 2003 is our hit for the day. They placed 21st.

  

 

Estonian Rye Bread Mousse

Ingredients

• 100g rye bread (I used a ciabatta I didn't bake it....shameful I know!)
• 90g butter
• 90g caster sugar
• 1 tsps. vanilla extract
• 1/2 tsps. ground cinnamon
• 300ml thickened cream
• 3-4 slices rye bread extra optional
• Blackberry jam

Method

• Dry rye bread out in a 180ºC oven for about 10 minutes
• Grate bread, some larger bits are ok
• In a fry pan on medium heat add 80g butter and 80g caster sugar, cinnamon and bread
• Stir and fry till crisp but not burnt
• Transfer to a tray and pop in the freezer for 10 minutes to cool
• Melt the 10g of butter and brush the slices of rye bread, cut however you like them
• Add a pinch of cinnamon to the 10g sugar and sprinkle over the slices
• Bake at 180ºC for approx. 10 minutes till crisp
• In a mixing bowl add the cream, vanilla and cooled breadcrumbs
• Whip together till firm
• Serve in wine/martini glasses topped with jam and crisp bread
• Serve immediately as it gets quite firm if chilled in the fridge
• There should be enough for about 4 glasses 
• I love the nutty flavour and the breadcrumbs give the illusion of a praline which could be great for people with nut allergies

 

In Copenhagen Tanja with perform Amazing for Estonia and I'm sure she will be! 

  Õnne!

 

Chow Down to Eurovision 2014 - Latvia

Labvakar (Good Evening) Saucers, this is Latvia calling.

You may remember from Chow Down to Eurovision 2013 that I had my heart set on making Latvian liverwurst till disaster struck when my old oven broke!

So this year it was definitely going to be liverwurst until it was announced that Latvia would sing Cake to Bake in Copenhagen.

So when you are given inspiration like that naturally you have a Cake to Bake!

If anyone reading this is thinking of entering the Latvian national finals next year, just think liverwurst.

Here's a head start "without you my world is cursed, I'll never forget your tasty liverwurst".
I'm sure it would sound much better in Latvian.

Latvia pulled off a win in 2002 with only their 3rd entry to the contest, I Wanna by Marie N.
Sadly since Intars Busulis with Probka (2009) they have been unable to qualify for the finals.

I've pick this song as today's hit from Eurovision's past as I enjoy the changing rhythms and I love an act that has a BYO projector screen.

 

Latvia also failed to qualify for the final of Chow Down to Eurovision in 2013 so I'm hoping this honey and walnut cake will put them over the line.
 

The glucose was added when I had run out of honey while doing another test batch, AB without knowing said it had more of a honey taste, plus it is so much easier to spread so it stayed.
 

 

Latvian Honey and Walnut Cake

Ingredients

• 200g honey
• 100g glucose
• 2 large eggs
• 250g plain flour
• 1 tsps. bi carb soda
• 600ml sour cream
• 250g mascarpone
• 150g caster sugar
• 125g walnut crumbs
• plus extra walnuts and honey to garnish

Method

• Preheat oven to 180°C
• In a mixing bowl combine honey, glucose and eggs
• Sift in flour and bi carb soda
• Fold through till well combined
• Spread thin layers on 5 lined baking trays (or repeat 5 times if you have 1 tray)
• Bake at 180°C for about 3-4 minutes
• They should be golden, risen a little and not crispy
• Lay on a lined wire rack to cool, slowly removing the baking paper while still warm
• Allow to cool completely
• In a mixing bowl beat the sour cream, mascarpone, and caster sugar till smooth
• Place 1 layer of cake onto a board or serving plate
• Cover with a thickish layer of filling and sprinkle with 1/5 of the walnut crumbs
• Repeat with remaining cake and filling
• Cover with plastic wrap and refrigerate overnight
• To serve either trim up the edges of the cake or leave it rustic
• Garnish with extra walnuts and a drizzle of honey
• Figs would also be a very welcomed guest artist  

 

 So moist and addictive reminiscent of a caramel chocolate ripple cake (or scallywag cake depending on where you grew up) 

 

This year Latvia will be represented by Aarzemnieki who have a Cake to Bake but hopefully after reading this they will definitely know how.

 

Could 2014 be the year to break the 5 year drought of Latvia not qualifying for the finals?

 

A song about cake has to have a good chance, who doesn't like cake???

 lai jums veicas!

 

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!