I can wonderful Finnish Gingerbread house/cookies - Pipparkakut

Dear Readers,

Christmas is at the corner, no one can remain indifferent to such a magical and wonderful atmosphere. The decorations, the lights, the smells, the gifts, Family, friends, typical X.mas meal, X.mas sweets and delicatessens.

In my many different cultural experiences, one that I cherish the most is my period in Finland or as they call it there SUOMI. Finland is a magical land, for me coming from warm Algarve (Portugal), Finland was like another planet. I was in paradise. Wonderful nature, lakes, pristine landscapes and a very pragmatic population. Finns are at first glance cold, shy folks, but once you come to know them they can become your best friends for life.

So, my contribution for the festivities is the typical Finnish gingerbread cookies (pipparkakut). You can prepare simply the cookies or for the bold ones you can try building the house. I have done it together with my kids and they have loved it. We managed to prepare, both the cookies and a house. Now at home, not only we have a wonderful gingerbread smell but also a beautiful gingerbread house that creates a magical Christmas feeling.

Our neighbour’s loved it and ask us when we will eat it. Hope that you will enjoy it.

Here's the shopping list:

1 1/2 cups butter

1 cup granulated sugar

3/4 cup dark molasses

3 teaspoons cinnamon

3 teaspoons ground ginger

1 1/2 teaspoons ground cloves

1 1/2 teaspoon ground cardamom

3 teaspoons orange zest

2 eggs

2 teaspoons baking soda

5 cups all-purpose flour

Suggestion: Mix all spices and leave it to rest in a dry container for a period of time.

Step 1) Combine butter, sugar, molasses and spices in a saucepan.

Step 2) Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.

Step 3) Remove from heat and transfer to a mixing bowl.

Step 4) Allow sugar mixture to cool to room temperature.

Step 5) Stirring occasionally might help speed up this process.

Step 6) Stir eggs into cooled sugar mixture.

Step 7) Sift flour and baking soda together and add to sugar mixture.

Step 8) Mix well.

Step 9) Roll dough into a ball.

Step 10) Cover and chill in the refrigerator for 8-12 hours or overnight.

Step 11) Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.

Step 12) Cut into desired shapes.

Step 13) Bake in preheated oven at 350°F for about 7-8 minutes, or until firm to the touch.

Step 14) Cookies can be left plain, or decorated with pipped icing.

Step 15) NOTE: This makes a crisp cookie, pay attention to the cooking as cookies tend to burn easily.

Step 16) For the house, cut the dough into shapes (roof, walls, floor, trees, Santa, etc) and glue them together with hot caramel.

Season greetings and Bon Apetit

Chef Gourmet Du Art

I Can "Delitaly", food and wine holidays

 Dear readers,

You must have noticed that recently I have Posted about Wine Tourism, thus as promised here’s the second official guest of the “I Can Gourmet” Blog to be interviewed.

Gianni Martino, is a passionate "Milanese Sicilian", President of H.T.M.S. International, the world largest Destination management consulting firm.
A true globetrotter able to run the international offices of his 25-year-old company, while opening a wine-bar in the centre of Milan, teaching in English at the prestigious MIB School of Management in Trieste and dreaming to farm his own vineyards in Sicily where his "stress reduction" resort is under construction.

Chef Gourmet Du Art: So, Gianni, thanks for conceding us your first interview in our Blog, can you briefly describe us your latest adventure, DELITALY?

Gianni: Delitaly is the first tour operator that specializes in food & wine holidays and short-breaks in Italy and abroad. A true specialist providing Italians and foreign travelers with unforgettable travel experiences.

CGDA: Uau, that is really exciting, I am sure that our Blog followers worldwide will appreciate such opportunity, can you tell us how really differs from a normal Tour Operator?

G: Food and wine tourism it's not just part of the activities within the company. It's the sole objective. Note that the initiative is a joint venture between a tourism international firm: HTMSM International; and a wine marketing and distribution specialist: Autoctono.

CGDA: You know that the I Can Gourmet Blog has a global audience, is DELITALY only meant for Italians or anyone from anywhere in the world can use your services?

G: It's actually more focused on food and wine conscious travelers no matter where they come from. Locations and services are combined to match the highest traveler’s expectations.

CGDA: How can they contact DELITALY?

G: One can call at +39 02 92112658;or visit us  via web at: www.delitaly.it ; or simply sending us an e-mail to: info@delitaly.it

CGDA: Can someone already with a trip booked for Italy, or that owns Summer house, use only the Cooking courses or any of the organized trips to vineyards for example?

G: All travel packages are combinations of services that could be in most cases booked separately. Cooking classes and wine tasting in particular can be booked out of a wide range of opportunities for both individuals and groups. Very interesting is the offer for corporate clients that can experience a number of team building and motivation activities as well as conference related programmes.

CGDA:  I know that you are a very busy person, but still I have to make you this question, how do you do it? You are involved in so many different projects?

G: Just passion. Most of the projects that keep me busy are focused on providing customer with positive food and wine related experiences. That's positive for me as well. At the end of the day my dream is to be the farmer of my own farm in Sicily. The opening there of the retreat in April this 2013 will take me closer.

Well, thank you Gianni for your interview, we will be looking forward also to have you here in our Blog once again to discuss about your future projects.

As they say in Italy “in bocca al lupo” All the best.

Bon Apetit,

Chef Gourmet Du Art

Quinta do Vallado awarded "Best Of Wine Tourism 2013"

Dear Readers,

One of the newest trends is the food and wine tourism, I promise to write about this particular trend in the weeks to follow, today I would like to congratulate the “Quinta do Vallado” that representing the city of Oporto, Portugal received the “Best of Wine Tourism 2013” award.

This ceremony was held in Florence, Italy in the Palazzo Pitti.

The network of Wynyard’s cities celebrates this annual awards, in order to reward the best of the best in “wine tourism” players.

Besides the city of Oporto, the network also include Mainz (Germany), Mendonza (Argentina), Cape Town (South Africa), San Francisco (USA), Bilbao (Spain), Bordeaux (France), Florence (Italy) and Christchurch (New Zealand).

The awarded Wynyard “Quinta do Vallado” is still owned by the family of the famous Antonia Adelaide Ferreira, or simply Ferreirinha for the “connoisseur’s”. It received the “Best of Wine Tourism 2013” award in the category of “Architecture and Landscape”.

With its 70 hectares of Wynyard’s in the hills of both the river banks of Corgo River, nearby the town of Regua, this “Villa” is world famous for the quality of its wines and now became equally famous also for the quality of its rural wine hotel and its marvellous landscapes.

On behalf of the “I can Gourmet” blog I would like to express my congratulations for this important award that not only demonstrates the enormous potential of Portugal in this new trend of Tourism but also my pride in being Portuguese and give a helping hand in further spreading the word.

Bon Apetit,

Chef Gourmet Du Art

Gewidmet dem Deutschen Volk

Todays Post is dedicated to all Gourmet and Foodies around the world and particularly our friends in Germany, it is very important for me to teach some facts about my home country and stop the miss information and the tear down the prejudice. The first video is in German and the second in English.

Thus, pay a visit to Portugal and enjoy a marvellous country.

Bon Apetit,

Chef Du Art

Thank you for the 10K

Dear readers,

todays is a special day. I would like to thank each and every one of you, from all around the world for your visits, for your comments, for your loyalty.

The Blog is presently cruising at a speed of a thousand visits per month, thus it is with great pleasure that I tell you that we have reached the 10.000 visits.

I promise you more fun, exciting, informative Gourmet Post.

Please go and check the Post after this one, as advertised I am preparing a special post to celebrate the 10K.

Thank you once again and keep on clicking you Foodies and Gourmet Lovers around the world.

Bon Apetit,

Chef Gourmet Du Art

Wonderful Cod Fish Lasagna - Lasagna de Bacalhau

Dear Readers,

As promised, in order to celebrate the 10K milestone, here it is a surprise.

I was wondering what to do in order to properly celebrate the occasion, should I write a “Hot Post” like the famous “Is Chocolate better than Sex?” or should I present you a new recipe? Ummm… Tough call.

I have decided to reward you with a new brand recipe, just recently tried at home, my family loved it.

I have created a mix between Portuguese traditional Cod Fish Recipe and the famous Italian Lasagne. The mingle resulted as “Wonderful Cod Fish Lasagne”. I think that it is a wonderful way of not only reward your loyalty but also pay my honours to Italy (country where I am presently living) and Portugal (my birth place).

I believe that this recipe would go wonderfully with a chilled Dry White Wine why from Alentejo region of Portugal.

Hope that you will enjoy it.

Here's the shopping list:

4 pieces of salted Cod

q.b. Olive oil

q.b. Garlic

q.b. Freshly grated Parmesan Cheese

1 Large Onion

2 Packs of small cooking Cream

q.b.

Sea Salt and Black Pepper

q.b. Butter

q.b. of Clove of India (spice)

q.b. of Bay leaf

q.b. of Milk

q.b. of Black Olives

q.b. of Piri Piri (Chilli Powder)

q.b. of White Flour

1 Can of Chopped Tomatoes

1 Box of Lasagne Pasta

1 Mozzarella Cheese

1 Fresh Large Green Pepper

Step 1) Leave the Cod inside water for at least a day (change water three times);

Step 2) Cook the Cod just in water;

Step 3) After is cooked leave it to rest inside cold water, this will make it easier to the next step;

Step 4) With your hands break the Cod flesh in small pieces, be careful to remove any skin and bones;

Step 5) Chop the onion and green pepper in small pieces and fry it with the garlic and Bay leaf;

Step 6) When is golden add the Cod Fish and fry it for 5 minutes, add Pepper and if you like it a little bit spicy some Piri-Piri (chilli powder);

Step 7) Add the can of chopped tomatoes and leave it to cook (you can add a bit of white wine);

Step 8) Melt some butter in the frying pan, add the Flour and stir;

Step 9) Add some hot milk and stir, it will become solid, don’t worry;

Step 10) Add some salt, pepper, the Clove of India and the Cooking Cream, continue to stir;

Step 11) On a cooking Tray place the lasagne pasta in the bottom;

Step 12) Cover the lasagne with the Cream;

Step 13) Cover the Cream with the Cod;

Step 14) Cover the Cod with the grated parmigiano cheese and pieces of the Mozzarella cheese

Step 15) Repeat the process till you have filled the tray. Do not forget to add loads of cheese on top;

Step 16) Pre-heat the oven at 250° and lace the tray inside;

Step 17) Control the cooking process as the recipe will be ready when it gains a crispy golden colour.

Step 18) Add some black olives over the top and serve the tray directly to the table;

Bon Apetit,

Chef Gourmet Du Art

I can "9.000" visits

Dear Readers,

thank you once again for your visits.

The Blog recently reached the 9K milestone. At this rhythm we will reach the 10K quite soon.

Keep on clicking and do not forget to comment the Post of your choice.

I promise you a hot Post for the 10K occasion.

Bon Apetit,

Chef Gourmet Du Art