The Crema Catalana recipe is a classic of the Spanish cuisine, worldwide famous, but often confused with another culinary masterpiece: the Creme Brulee. This dessert is great for all the occasions: the end of a family dinner as a little sin before going to bed! This creamy dessert is enriched with a thin crust of caramelized sugar, crunchy and delicious. Here the recipe and the history of Crema Catalana!
Indian Ghee butter is the most traditional seasoning of the Asian sub-continent, thanks to its flavor and properties. Cooking indian recipes like curries and Dal, the use of this fat is essential, and give an unique mark. Homemade ghee is very easy to make and, contrary of the commercial version, it is tastier, so I strong recommend to try it on once in your life!
This Garam masala chicken stew is one of my preferred Indian style recipes. To prepare this tasty dish I used traditional spices adding a personal touch: before stewing, the meat is braised into pale ale beer. This little exception to the traditional rules will give a special flavor to the meat: I’m sure you’ll love it as I do!
Surrounded in the ocean Caribbean, Caye Caulker is a place where time runs slowly and the asphalt has not yet come. “Go slow” suggest the local people when you arrive to the island: the racket of mass tourism has stopped in San Pedro while luxury lovers prefer the resorts in the South of Belize. The nearby reef, the second largest in the world, is an irresistible attraction for divers, while the neighboring atolls offer white beaches and mangrove forests to explore. But, Caye Caulker is not just sea and sand; the influence of nearby Mexico and the Creole culture is felt deeply in the Belizean food and on this small island it is possible taste great dishes, simple, but well prepared. So between a boat trip sailing and a dive at the reef, you can relax with a cocktail at the Split savoring tasty grilled fish, burritos and excellent examples of Creole cuisine.