WORLD CUP TREATS
Even though I wouldn’t call myself a big sports addict, I always enjoyed watching the most important competitions in every area, even if we’re referring to tennis, swimming or football. With the World Cup Finale only a few days away, I decided to get into the festive spirit and prepare some delicious appetizers and drinks to match the BIG EVENT – as a tribute for the two big finalists, Germany and Argentina, I browsed the web for some of the most appreciated local dishes in both of the countries. This way, because I have no favorite on the field, I will choose one after tasting both of these deliciously looking recipes. I posted them below, in case you want to support your faves with their countries’ local dish. Enjoy!
FOR THE: ARGENTINA SUPPORTER
BAKED QUINOA EMPANADAS
INGREDIENTS:
3/4cup Quinoa / 1large carrot, grated / 1/2cube chicken bouillon / 1 pinch fine salt / 1 tablespoon Olive Oil / 1 large white onion, finely chopped / 1 clove garlic, chopped / 1 bay leaf / 4 ounces goat cheese, cut into small cubes / 3 ounces black olives, pitted and finely chopped / 1 1/2 teaspoons paprika / 1/2 teaspoon ground cumin / freshly ground black pepper to taste / 1 recipe standard empanada dough (enough for 10 empanadas) or 10 prepared discs empanada dough / 1 egg yolk, lightly beaten, for brushing the empanadas
DIRECTIONS:
Wash the quinoa thoroughly in cold water 7 times. Each time rub the grains together firmly to remove the bitter coating. Put the quinoa in a small pot with 1 1/2 cups cold water, the grated carrot, bouillon cube and salt. Bring to a boil. Once the water starts to boil, let it go for another 10 to 15 minutes and remove from the heat. Drain off whatever water remains and leave to cool. Heat the olive oil in a medium skillet over medium-high heat. Add the onion, garlic and bay leaf and lightly fry. Remove from the heat and mix with the cooled quinoa. Add goat cheese, black olives, paprika, cumin and ground black pepper and mix well. Preheat the oven to 400 degrees F. If you make an empanada dough, roll it out to 1/4-inch and cut out circles of about 4 inches. Holding the circle of dough in the palm of your hand, wet the outer rim of one half of the circle with a bit of egg yolk – this will help you seal the empanada. Place a heaping spoonful of the mixture in the middle of the circle and join the two halves of the circle. Going from left to right, twist and fold the edge of the dough over onto itself to form the traditional repulgue (you can also complete the seal by pressing down on the edge with a fork). Place on a baking sheet. Repeat with the remaining dough and filling. Brush the formed empanadas with egg yolk. Bake until golden brown, about 15 minutes.
CYNAR NO.1 COCKTAIL
INGREDIENTS:
1 ouncelemon juice / 1ounce simple syrup / 1sprig Mint / 1 slice cucumber / 1 slice orange / 1 slice lime / 1 slice lemon / 4blueberries /2 strawberries, sliced / 2 ounces Cynar /cracked ice /mixers (soda water, ginger ale, sparkling lemonade, tonic water)
DIRECTIONS:
In a large wine goblet, add the lemon juice, syrup, mint and the fruit. Stir and muddle with a bar spoon to stimulate the aromas. Add plenty of cracked ice, Cynar and stir again. Complete with the mixer of your choice (soda water, ginger ale, sparkling lemonade, tonic water all of them work very well).
FOR THE: GERMANY SUPPORTER
GERMAN POTATO SALAD
INGREDIENTS:
2 pounds white new potatoes, cut in half / Kosher salt / Extra-virgin olive oil / 8 bacon slices, cut into lardons / 1 onion, cut into 1/4-inch dice / 1/2 cup chicken stock / 1/4 cup apple cider vinegar / 1 bunch fresh chives, finely chopped
DIRECTIONS:
Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
APFELSCHORLE
INGREDIENTS:
32 ounces best-quality apple juice / 1 (32 ounce) bottle carbonated mineral water
DIRECTIONS:
Mix equal parts of apple juice and carbonated water in a tall glass.You may mix equal parts of Apfelschorle with white wine for a “Weinschorle”, or with Berliner Weisse beer for a “Apfel Berliner Weisse”, -or- mix the apple juice with sparkling lemonade for a “Susser Schorle”; garnish with a slice of fresh lemon.
