Andreja Brulc's Blog

MEXICO Project: Happy 2013 from Mexico!

Posted in Greetings Cards, Marketing material, MEXICO by andrejabrulc on 31/12/2012

Thank you for following my blog – I wish you a prosperous Happy 2013 and greetings from Mexico!

This typo ‘Happy 2013’ card consists of food ingredients, all of which are staple foods and native to Mexico. It starts and ends with the essential ingredients of Mexican cuisine – beans as in beans and beans as in chocolate. The ‘typo card’ is my idea of Como agua para chocolate (transl. Like Water for Chocolate), a popular novel published in 1989 by Mexican novelist and screenwriter Laura Esquivel. If you have not read the book or seen the movie, read or see it in 2013! Only then you can understand Mexican ‘love affair’ with their food!

Feliz 2013! Srečno 2013! Glücklich 2013! Felice 2013!

Happy_2013

HFrijol (bean) – One of the Three Sisters that were the three main native crop plants that originated in Mexico: the other two are maize (corn) and squash. These tasty beans come in or with just about anything. I am hooked!

AChayote (pear squash) – It is a delicious salad ingredient. Definitely absolutely hooked!

PCatarina chile – It is related to the Cascabel chile (rattle chile) group that originates in Mexico. All other chillies, when dried, looked at first quite similar to me, while I fell under the spell of these two species almost immediately as they look so different, interesting and recognisable with their teardrop shape. They are also quite musical – their rattling sound of the seeds inside when shaken surpasses all the maracas on the market, a traditional Mexican toy that has unfortunately almost disappeared (thanks to China!) and therefore hard to find. The chilli is used to make tamales, marinades, stews and soups. Tamales are a must when in Mexico!

PTomatillo ( Mexican tomato) – It is an essential ingredient to prepare green moles (sauces) together with the poblano chile peppers. One of my favourite dishes – Angela’s Espagueti con chile poblano, our chef at Arquetopia. I was spoiled rotten!

YChile de arbol – This species of chilli literally translates as a ‘tree chilli, as the bush on which it grows resembles a small tree. The chilli is a very narrow and curved that starts out green and matures to bright red colour. Unlike many chillies, this one remains bright red even after drying. The fresh version has the same name. So, definitely another chilli pepper that I can easily recognise – and I better as it is so so so hot! They are very small, and the smaller the chilli pepper grows to the hotter is its burning sensation. I managed to get them into my eyes when taking photos – of course, naturally, I ‘cried’! FYI, wash your eyes with warm water as soon as you can.

2Habañero chile – These chillies – the hottest chilli peppers found in Mexico – are the dreaded and deadly Yucatán killer, known to the Mayas as the ‘crying tongue’. They are very small (2–6 cms long) and lantern-shaped. They range from light green when unripe to bright orange when ripe. They are grown on the Yucatán peninsula only and are thus an essential ingredient of Yucatán food. When researching this chilli I found the following warning:

The peppers are actually so hot and dangerous that precautionary measures should be taken when handling them, including nylon or latex gloves and goggles to prevent getting capsaicin in your eyes. Capsaicin is the chemical used in Pepper Spray. When cooking with these, be conservative in the amounts used. Habanero chilies are rated 100,000–350,000 on the Scoville scale.

Another account tells me that some chillies [habañero are part of it] are so pungent that a farmer needs to wear gloves in order to avoid the skin on their hands from blistering. Blimey! An exeggeration or what! But I only now understand my agony of 10 years ago when I was in Yucatán – my food must have contained this chilli! I am now absolutely certain. The sensation of the heat in my mouth felt as if I was buring in hell! I had to drink 5 bottles of cerveza afterwards and yet I was still in agony! The only positive outcome of that experience is that I now feel I am a true veteran – I can eat anything containing chillies and nothing will ever surpass that unique experience of Tolumn!

0Aguacate (avocado) – Well, do I need to say more … ! Our favourite party dish of all generations – guacamole dip – with tortilla chips, accompanied by a bottle of cerveza! Scrummy! I will never forget the experience of the best-flavoured avocado I ever tasted in my life – the very last one and freshly picked from a tree by the mother of my Spanish teacher in her garden in Tlacolula. The most generous and delicious gift ever given to me as the experience of that avocado melting on my tongue like butter made me feel I was double in heaven!

1Calabacín (squash or courgette) – Leaving in a boring land of northern Europe where exotic fruits and vegetables have a long way to travel to, to my pleasure, squash can grow quite well in our climate, so no wonder why courgettes find their way on my plate quite often (yeah, I am a bit of a courgette addict!).

3Maíz (maize or corn) – A daily staple food to make tortillas, a Mexican ‘bread’. It comes in three colours: white, yellow and blue.

! Granos de cacao (cocoa beans) – Essential: CHOCOLATE, yes, with capital letters! ‘I can resist everything but ???‘ Perhaps my new year’s resolution but I shall say no more!

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‘Lost and Found’: How to Dye Easter Eggs in Onion Skin with Leaf Pattern

Posted in Lost and Found by andrejabrulc on 07/04/2012

Easter Saturday is for different cultural traditions the last chance to prepare for the great Feast on Easter Sunday, and one of the most important elements to this Feast are of course Easter Eggs. Our today’s preference may be for the one made in chocolate, but the making of Easter Eggs is traditionally not associated with chocolate but rather with the process of dyeing.

Lost and Found

Today, I shall be testing my culinary skills by using the traditional method of dyeing chicken eggs in onion skin and making patters using various leaves I can find in the garden. The method, described below, is very easy indeed, enjoyable and fun thing to do with your kids that does not take very long (1 hour max).

Why the ‘lost and found’ notion in the method? When I moved to London 20 years ago, even I could not resist the temptation of the modern chocolate eggs for many years to come but a few years ago the above result came into existence, a mixture of both worlds (below pictures from 2012, my second attempt)  – the traditional method, however, comes from the kitchen of my granny and my mum as well as many women before them in Slovenia, and it certainly seems to be one of the most popular methods in Central Europe. By a quick browse of the internet, the origins of the method of dyeing in onion skin seems to have been widely used in various traditions including in the Greek Orthodox Easter, though the Jewish Passover seems to be by far more closely related to the method I shall describe as it uses various leaves for making patterns. It would be a fun to find more about the origins of this method by next Easter! According to my British mother-in-law, who was brought up in her second home around Newcastle away from the bombs flying over Kent to London during the WWII, dyeing eggs in onion peel also has a very long tradition in the North of England, and I believe, in Scotland. She told me today, this Easter Sunday, that leaves are also added to the egg but onion skin is then attatched to the egg. However, in her method, the leaf design comes out more blurred or even abstracted. I am glad we are able to share our experiences in the making of Easter Eggs. Through reconnecting to our roots and traditions, preparing Easter Eggs is indeed the basic way how to share our experiences in similarities and differences – isn’t that what ‘multi-culture’ is all about? It goes back to the kitchen! And, also it is the place where the competitions begin – here, Master Chef competition series comes in mind! The aim about this article is not to compete but to share, as the making of Easter Eggs is also a celebration of our generations.

The context

But before I describe my method, I would like to place the making of Easter Eggs into the context. The method of dyeing chicken eggs is nothing new. It goes back as far as pagan times, used to celebrate the beginning of Spring – the celebration was focused on the theme of rebirth of nature after a long period of winter and the egg became a symbol of the source of life. This concept is still a core to many cultural traditions around the world. Just like in the case of decorating Christmas Trees, the making of Easter Eggs was also incorporated into Christianity, both in Western and Eastern Churches. The process of recycling this old pagan custom gave a different meaning to the making as it became associated with the body of Christ – there are, however, some local variations, for instance in central Europe, an egg dyed or painted in red came to represent the blood of Christ. But in both cases, the egg is a symbol of resurrection. Natural dye for Easter Eggs was made from local resources, from extracting various vegetables and plants found in nature. For instance, in central Europe, such as Slovenia, one of the most common dyes used was red due to the abundance of red beets. Later on, when industrial colours became available, eggs would be painted with bright colours, or even processes such subtracting, adding, marbling or whatever pattern is desired to achieve was introduced. The method of dyeing seems to be still a more popular choice in Catholic Eastern and Central Europe as well as Orthodox Church. Furthermore, in Christianity, the Easter egg tradition may have further emerged as a celebration of the end of 40 days of fasting during the Lent period. Traditionally, all eggs would be consumed a day before the Lent begins on Ash Wednesday (Mardi Gras in French) – in UK, Shove Tuesday is reserved for making pancakes and in Slovenia, for making doughnuts as part of the carnival tradition – and then by no means to be eaten until Easter Sunday!

On the other hand, the West has predominantly embraced a more modern custom with chocolate eggs of various sizes or plastic eggs filled with confectionery such as jelly beans. Chocolate Eggs are indeed a modern invention, as a result of industrial revolution of the 19th century that enabled a mass production. They first appeared in Germany and France as Easter presents. The Continental fashion spread to UK, with Cadbury Easter Egg that first appeared in 1875 – according to the Locally Sourced, the maker informs them that their Creme Egg  is the number one best seller of Easter Eggs in the world, with more than 213 million eaten every year! The number is rather astonishing, as, in my opinion, I only tried the egg once, but could not finished – I am not a chocoholic, so for me too much sugar rather than cocoa, is rather nothing that something.

Chocolate Easter Bunnies also came from the southwestern Germanic tradition of early 17th century – the mythical humanoid rabbit that brings baskets of coloured eggs to children. The Germans further invented a very popular children’s Easter Egg Hunt, now played across the globe – in which children have to search for eggs in the garden on an Easter Sunday morning that Bunny left them hidden there over night! In addition, the Germans were also the first who created edible Easter Bunnies in the early 1800s. Rabbits and hares, of course, have nothing to do with the Christianity, so this element is purely of a pagan origin, as symbols of springtime rebirth and fertility. Many other traditional games have developed around Easter egg, including competitions of eggs rolling down the hill or tapping each other’s eggs. Also, exchanging Easter Eggs as presents has generally become a way of expressing love and friendship.

Method

I normally use a pack of 12 medium size Free Range Eggs.

Advice: while using the skin from 5 ordinary onions, add skin from 2 red onions as it gives an extra kick to the intensity of natural colour. If you do not have the red sort in your cupboard, that’s fine too, they will just appear lighter in brown colour.

If you feel lazy, you can just add your eggs straight to the water full of skin, then slowly bring to boil and cook them for 10 mins with the gas down. Once cooked – some people say it’s best to leave them in water to cool down so that they do not go green on the rims of the yellow of the egg, while others believe that if you pour over them with cold water after cooking is finished, you get a better result. I agree with the second option!

For decoration

1. First collect various leaves of plants, grass and weeds from your garden – the better the shape the better result.

2. Recycle your old tights / nylon socks – if you have them in your wardrobe, otherwise the cheapest kind in your corner shop will do, cut them into pieces larger than the egg, and find the  thread for a later use.

3. Then stick a leaf onto each egg or wrap around it, and by holding it down tight on the egg, wrap the piece of tights around the egg. Then squeeze gently the piece of  tights so that it holds the leaf well in place, and while twisting the end tightly, finally wrap around the thread, so that the piece of thighs stays put on the egg during cooking. One egg done, more to go, the same process, different design.

4. For an extra shine, when the eggs are more or less cooled down, add a bit of olive oil on a piece of paper kitchen towel, put the egg onto it and by holding them both in your hands gently roll the egg among your hands.

Of course, again, I had to add chocolate eggs, I live in London after all, where different cultures meet and mix. Happy Easter.

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