Pizza at North of the Island in Tenerife

What is the difference between Samosas of India, Spring Rolls of China, and Chagio of Vietnam???, the stuffing right? ...... On the same theme, here is the new snack, with stuffing that contains a piece of white cheese, wrapped with a spinach leaf and fried in the crispy rice flour wrapping, served in the bed of sweet and sour sauce with a dash of soya sauce....imagine the taste….its yum...gone in a second leaving behind its lingering taste....but wait.....what I like the best is...er..the serving appetizer spoons...I need to buy those......

The chef said, “Its on the house, my new creation”.

He was introducing a new snack, Paquetos de quesos y espinaca con salsa agridulce and he wanted me to try it.

I gave him full marks.

I like restaurants that care for its clients and are always trying new creations and this Italian restaurant ‘Tasca Pizzeria Maracay’ gets a brownie point.

I actually went for pizza because that is what it specializes in. They have oven-roasted pizzas with great variety of combination. We ordered three kinds

Pizza cuatro quesos: Pizza with four different cheeses: Mozzarella, Parmesan, Camembert, rogurfort.

Pizza Stramboli: with tuna, ham and prawns

Pizza Vegetariana: with Mushroom, asparagus, black olives and capsicum.

The oven-roasted pizzas have their distinct burnt taste, that sets it apart from the normal ones.

Since most of the Spanish food has bland taste, I like restaurants that have good sauces to go with the meals. We ordered ‘Queso asado con dos mojos (cilantro and rojo pimientos’ which is actually roasted white cheese soaked in two sauces :coriander and red capsicum.

We also had a pretty looking salad, okay, it was not just pretty, it was delicious too. With the combination of rocket leaves, lettuce, black and green olives, asparagus, cherry tomatoes, red cabbage, basil, olive oil, it is hard to imagine it can be anything but tasty….

Tasca Pizzeria Maracay’ is an Italian restaurant in the north of the island at La Guancha in Tenerife. It has very good ambience with pine furniture and many artifacts decorating the walls. They have bamboo furniture outside in the open and on a bright sunny day, it’s a perfect place to spend an afternoon.

Venezuelan Cuisine in Canarias

Whenever I come to Canarias, first thing I pick up from the shelf in the supermarket is fresh white cheese. It resembles somewhat like our paneer in India but the flavor is soft with sour touch. It is firm, fresh and slightly salty. This type of white cheese is cured for only 7-35 days.

Canary Islands are proud to be best cheese award winner. 

Its’ success is mainly due to its climatic conditions as well as 3 different breeds of goat. All cheeses are homemade or based on antique cheese making traditions. They vary from very fresh and soft cheese to cured and strong flavored cheese.

I normally eat it in a sandwich with salad leaves and tomatoes, 

or stuff it in cachapas, (a Venezuelan corn pancake) with avocado and chili sauce. The cachapas have the sweetish taste and it marries the soft sour taste of cheese.

Cachapas is the favorite meal for Canarias who enjoy Venezuela cuisine. You get the corn flour in packets, there are many different brands, but I find this brand quite tasty. (This corn flour is not same like the one we use in chinese cooking for thickening the sauce). This flour is different, it contains precooked corn leaves, sugar, wheat flour, precooked corn flour, milk serum, salt and sweet corn aroma. When the pancakes are roasted on girdle, they emit the sweet aroma of corn.

The pancakes are made from this flour by adding ¾ cup of water to 1cup of this flour. Some people add egg too to add that extra flavor.

For vegetarians just white cheese is good enough. But for non-veg person, these cachapas can be stuffed with any number of savory toppings like shredded meat/fish/vegetables or any other fillings. Adding avocado dip makes it more interesting and of course, some chili sauce too.

Some even eat it with fresh mangoes right off from the tree.

Food Demo at Kala Ghoda festival

When I reached 5-All Day restaurant, Apollo hotel, there were just few people inside the room. It was still early, fifteen minutes before the hall would fill up. Small group of women sat discussing the menu. The chairs were arranged in ten rows which could seat about 80 people. I took the seat closer to the work-station. I was to attend the demonstration of Tartine at Kala Ghoda Festival that was hosted by ‘Le PainQuotidien’ the bakery-café.

The table was laden with different kinds of sauces, breads, and other ingredients that the chef would use during the demonstration. A big screen dominated one corner of the room, which would be ideal for people sitting at the back to be able to view the demonstration clearly.

A senior couple sat next to me. They included me into their conversation, informing me the citation of all the events that they would be attending during the 9 days festival, their favorite being food and literature. Gradually the hall began to fill up, all the seats were occupied and there were about dozen standees. Each person was given the menu, recipe card and one pair of muffins. The evening looked good. It is important to watch food demonstration on a full stomach to be able to concentrate on the tutorials.

I munched on muffins.Soft and sweet, they melted easily after the first bite flooding my mouth with sweetness.

With brief introduction of the chef, the restaurant and about the festival, the demonstration began. All eyes fixed on the big screen and an occasional glances at the chef, we all sat enthralled watching each dish, drooling on every presentation.

Chicken and Pesto Tartine with Brie cheese &Pears

1. 1.     Chop the roasted chicken breast into cubes and add pesto (basil+oliveoil+salt+pepper) and Mayonnaise to make chicken-pesto mix.
   2.     Apply butter to the toasted bread.
   3.     Spread the chicken-pesto-mayonnaise mix.
   4.     Place the sliced Brie cheese on it.
   5.     Place thinly sliced pears on.
   6.     Cut into triangles.
   7.     Insert sliced cucumber and thinly sliced radish between the triangles.
   8.     Spread chopped tomatoes on it.
   9.     Add more pesto sauce on it.
   10.   Decorate it with rocket leaves and parsley.
   11.   Serve it cold

Roasted Chicken &Smoked Mozzarella Tartine with Basil Pesto & Tomato

1. 1.     Thinly slice the roasted chicken.
   2.     Apply butter to the toasted bread.
   3.     Arrange the thinly sliced chicken on the bread.
   4.     Spread thinly sliced green apples over it.
   5.     Cover it with thinly sliced smoked mozzarella.
   6.     Put it in the oven for 5 minutes or till the cheese has melted.
   7.     Cut it into triangles.
   8.     Insert thinly sliced cucumber and thinly sliced red radish between the triangles.  
   9.     Drizzle basil pesto on the top.
   10.   Add chopped tomatoes.
   11.   Decorate with arugula leaves and dill sprig.
   
   
   Mushroom & Chevre Tartine with Balsamic Peppers.
   
   
   
   
   
   

1. .     Make the mixture of chopped mushrooms and white sauce.(butter+flour+milk).
   2.     Roast (red+green+yellow) pepper, remove the skin and thinly slice them.
   3.     Mix Balsamic vinegar and salt to it.
   4.     Butter the toasted bread.
   5.     Apply the mushroom mixture to it.
   6.     Cover it with balsamic roasted pepper juliennes,
   7.     Sprinkle goat cheese on the top.
   8.     Bake it for 5 minutes.
   9.     Cut the bread into triangles.
   10.   Insert thinly sliced cucumber and thinly sliced radish between the triangles.
   11.   Place arugula leaves on the top.
   12.   Decorate with salad leaves.
   
   

Buffalo Mozzarella Tartine With Olive Spread And Marinated Tomatoes

1.      Thinly slice the tomatoes and Buffalo Mozzarella cheese.
   2.     Toast the wheat bread.
   3.     Apply butter and black olive paste (Olive tapenade) evenly on the bread.
   4.     Arrange tomatoes, mozzarella slices and arugula leaves alternately.
   5.     Bake it for 5 minutes till the cheese melts.
   6.     Cut it into triangles.
   7.     Drizzle basil pesto on it.
   8.     Garnish with thinly sliced cucumber and radish.
   9.     Serve warm.

Mint Lemonade

1.      Make the basic mixture using 30ml orange juice, 40 ml lime juice, 150ml water and sugar syrup.
   2.     Take a heavy bottom glass and muddle a few sprigs of mint leaves in it.
   3.     Add little hot water to the mint sprigs and allow it to seep for few minutes.
   4.     Add ice to fill up glass.
   5.     Add the lime-orange mixture. 

With demonstration complete it was time to feast.