Flower blouse

New project for this month...CARDIGAN

I saw this cardigan in Facebook post and I want to do it. So i started already using black color yarn, cotton. It is just a graphic oattern because the pattern in one of the blogspot belong to an Ukrainian blogger.  So I will do my best to do this. Goodluck to me.

Cardigans

Spring time in Bonn

Bonn is one of the most visited cities in Germany most especially during spring time because of the cherry blossoms in Altstadt and the Ludwig van Beethoven house. And also because of its Museums. Thousands of tourists all over the world come and see the very beautiful, spectacular ,  pink  cherry blossoms in most small streets of Altstadt in the center of Bonn. Altstadt ìs where the city hall located to. Most of the tourists composed of Asians mostly from Japan and China.

PAELLA

You Need

12 black mussels, scrubbed and beards removed
12 prawns, peeled and deveined
12 clams, scrubbed
125g scallops
200g white fish fillets, skinned and cut into chunks
Row Squid (calamari) rings
4 large Crab legs (optional)
100g Cherizo, sliced (if you do not find Cherizo or do not eat them, you can use good quality cheese filled hot dogs instead)
1 slice bacon, chopped
75g frozen peas
1 red capsicum, finely chopped
1 ripe tomato, skinned and roughly chopped
1 red onion, chopped
1/2 red onion extra, chopped
4 cloves garlic, crushed
1 cup medium grain rice
1/4 cup olive oil
2 cups chicken stock
1/2 cup white wine, or extra chicken stock if not using wine
1/4 tsp or a pinch of good quality Saffron threads
a pinch of cayenne pepper
Finely chopped parsley for garnish

In a sauceapn, heat onions and wine or chicken stock if not using wine, once steaming add the mussels, cover and cook over high heat for 5 minutes. Shake the pot twice throughout, instead of opening the lid and stirring. Remove the pan from heat, drain, reserving liquid, and discard closed mussels.

While this is cooking, blend the saffron with warm chicken stock, set aside.

In a paella pan or a braising pan, heat the olive oil, bacon, garlic and extra 1/2 red onion, add red capsicum and cook for 3-4 minutes. Add the tomatoes, chorizos and cayenne pepper. stir to coat. Season with salt & black pepper. Stir in the reserved liquid from cooking the mussels. Add the rice and spread around the pan.

Add the soaked saffron and stock and stir into the paella pan. Bring to a boil, then simmer on low heat, uncovered for 15 minutes. Do not stir at this point.

After 15 minutes are done, add peas, prawns, calamari rings, and push them in a little bit. Cover the pan and cook on low heat for 10 minutes. When 5 minutes are done, uncover and turn the rice mixture over once. Cook till the rice is tender and the seafood is cooked through, do not over cook or seafood will turn out rubbery. if the rice still has a bite, add a little extra stock and cook for 5 minutes extra.
Add the mussels and Scallops in the last 5 minutes of the cooking.

Remove from heat, and let it rest for a few minutes. Sprinkle with chopped parsley and serve warm...

ARROZ ALA VALENCIANA

ARROZ ALA VALENCIANA

3 cups cooked rice
4-5 cloves chopped garlic
1/3 cup chopped onion
¼ cup extra virgin olive oil
2 small cans tomato sauce
2 lbs. chicken drumettes
½ red bell pepper, cut lengthwise
1 piece chorizo de Bilbao, sliced into thin rounds
¼ cup frozen green peas
2 hardboiled eggs, cut lengthwise
Salt to taste

1. Cook the rice in advance. You can combine the long grain with sticky rice by using 2 cups long grain and 1 cup sticky rice.

2. Hard boil the eggs. Set aside and let cool.

3. Heat up the olive oil in a big pan or wok on medium heat. Saute the garlic for about 20 seconds, add the onion and cook until glassy. Add the chicken and tomato sauce and cover the pan. Bring down the flame to, low to medium. Simmer for about 15 minutes. Stir everything around to cook the chicken evenly. Add the chorizo. Cover the pan and simmer for 10 minutes. Add the bell peppers and salt to taste. Cover the pan and simmer for another 5 minutes or until the chicken is cooked.

4. Separate the chicken from the sauce. Pour the sauce into a heat resistant container. Add the rice to the pan a little at a time, alternately with the sauce until evenly coated.

5. Microwave the green peas for about 20 seconds or until thawed. Arrange the rice and chicken by layering them on a serving dish. Garnish with hard boiled eggs and green peas. Serve immediately.

http://www.theredgingham.com/2011/06/arroz-ala-valenciana.html

Vigan longganisa

Vigan Longanisa Recipe

Ingredients:

1 kilo ground pork pigue or ham
1/4 cup garlic, crushed
1 Tbsp. onions, chopped
2& 1/2 tsp. salt
1 tsp. black pepper, ground
1/3 cup soy sauce
2&1/4 Tbsp. vinegar
2 yds sausage casing
1/2 cup water
2 Tbsp. cooking oil

How to cook vigan longanisa:

In a bowl, mix thoroughly the first seven ingredients until well blended.
Stuff the mixture into casing and tie every 2 inches long with a string.
Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.
Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
When all liquid has evaporated, pan fry until brown.
Serve hot with fried rice, tomatoes and sliced salted eggs.