The History of Tile in 5 Stops

Look around your kitchen or bathrooms, or those in magazines, and you're likely to see tile of one variety or another. Used to bring color to a room, to draw your eye around a space, or just to create a stunning mosaic, tile is a versatile decorative art.  Today we're going on a tour around the world, exploring some of the oldest and most beautiful examples of ceramic tile work. We'll travel around the globe to Mesopotamia, Egypt, China, Rome and Byzantium.

Ancient Mesopotamia 12,000 BCE

Currently the oldest known glazed bricks (the predecessors to tiles) are those in the Elamite ziggurat of Chogha Zanbil. These date back to the 13th century bc. While they were 'only' glazed kiln fired bricks, it's still the oldest example of advanced pottery that archaeologists have found. An amazing example of this is the Ishtar gate that's been partially rebuilt at the Pergamon museum in Berlin. It's thought that the kiln fired bricks (an upgrade from sun-dried bricks) were developed as a protective outer coating for the more important buildings. Examples here include temples, gates, walls, and palaces. On top of being more easily decorated, kiln fired bricks were also extremely durable and made the structures stronger. (Just think how far we've come! From making buildings more durable to decorating our homes! Although those bricks would still be nice if you were building a custom outdoor kitchen. )

Egypt: 4,700 BCE

Photo Belongs to Hannah Pethen

Ancient Egypt is our next stop on this journey, as it's where tile work seems to have originated. The technique is called "faience," and it can be either translucent or opaque. Made of sand or crushed quartz, it was primarily used to bring shades of green, blue and turquoise to pieces. Tiles spread from being used to coat the homes and tombs of the wealthy to also being used for pottery and jewelry. (Of course the pieces were much smaller when they were used for the latter two.) We think these tiles would be amazing in the bathroom, and so soothing as well.

Rome: 200 BCE

In Rome we see something new: the concept of using multiple tiles to create a larger image, the mosaic. While this had been done before with pebbles and chips of stone, this is where mosaics started to be crafted out of tile.  Instead of every tile being carved and painted individually, smaller tiles were created to be brought together into great mosaics that covered the floors of the wealthy, or the public spaces across the empire. Known as opus vermiculatum, one of those that championed this art-form was Sorus of Pergamon , "whose work, especially his Drinking Doves mosaic, was much copied for centuries after." This was also the first time that colored grout was used to match the colors of tiles. Mosaics are still very popular today and can be utilized all over the home. Take a look around your home and consider where you might put a painting and then imagine a mosaic instead.

Byzantium: 400 CE

Photo Belongs to Pallas Web

Skipping forward in time and moving eastward geographically, we come to the Byzantine empire. Here, mosaics and tile work were elevated even further. They were used everywhere. From sacred spaces as the Egyptians had done, to covering public spaces as the Romans had, to using them to depict their rulers, such as Justinian I. Of course, no discussion of the artwork surrounding ceramic tiles would be complete without touching on the Hagia Sophia. The ceramic tiles there have been added to and preserved over the centuries and are truly a fine example of the beauty of tile. Here we combined the artistry of mosaics with the glazes and fine drawings from both China and Iran to create some of the most well known examples even today.

China: 2100 BCE

As we head to China we also head back in time. "It is believed that, like so much in building technology, the use of baked clay tiles stemmed from China." While using baked clay tiles might seem more humble than some of the other masterpieces we've seen, never doubt that even the most simple of objects was ornamented. Even the first examples of pottery drainage pipes had geometric patterns carved into them, according to records from the time. As the technology continued to advance, beautiful pieces were created such as the tile ends that are traditional in a Chinese roof.

With five stops we've traveled around the world and through history, seeing how we went from glazed bricks to thin tiles like we use today. Whether you're looking to do a tile backsplash in your kitchen, or a floor for your bathroom, consider the history of tile. It might help you bring some interest to your home in a way you hadn't thought of before. Or you can just appreciate how far humanity has come as you admire your new subway tile. 

Thank you for joining us on this trip! Did you find it interesting? Let us know over on our Facebook, we'd love to hear from you. 

Do you have another example of home decorating arts that we can explore? Tell us in the comments and we'll be happy to look into it. 

And remember, if your appliances are giving you trouble, or they've broken down, give us a call and we'll set you up with one of our technicians. We're rated one of the best in Plano for customer service and appliance repair and we want to be there for you. 

Lunch or Dinner, Falafel is fast and delicious!

Let’s face it, things are chaotic across the country right now, and many of us are looking for ways to make food go a bit further. What if I told you that you could get an easy lunch or dinner thrown together in less that 30 minutes of work? 

Not enough? What about the fact that it provides the same amount of protein and nutrients as a burger? 

And you get to fry it, and it stays healthy? 

Yes it does exist. This week’s recipe is for falafel. We found this recipe from Nourishing Days’ new book Traditional Meals for the Frugal Family. It’s a great book and teaches a variety of ways to get healthy food into your family, without a ton of prep work. 

Credit for this photo goes to Marco Verch

Ingredients 

2 cups dried chickpeas, sprouted or soaked in water for 24 to 48 hours

1 large red onion, roughly chopped

1 small bunch of parsley

1 small bunch cilantro

2 tsp sea salt

1 tsp red pepper flakes

8 cloves garlic

2 ½ tsp ground cumin 

2 tsp baking powder

1 to 2 tbsp garbanzo bean flour

Lard, ghee or coconut oil for frying in

Wraps or bread 

A tangy sauce for topping 

Instructions

Start by draining and rinse the sprouted or soaked chickpeas and place them into a food processor. Add the onion, parsley, cilantro, salt, red pepper flakes, garlic and cumin. Pulse until everything is roughly chopped and well combined. Be SURE to stop before it begins to puree. It should be coarse and similar to bread crumbs in both size and texture. 

Scrape the mixture into a large bowl and sprinkle with the baking powder. Mix well. Test the consistency of the mixture by forming it into a walnut sized ball in your hands. It should be tacky and moist but should no longer stick to your hands. Add 1 to 2 tablespoons of flour, at the most,  if it is still too wet. Mix well to incorporate the flour, keeping in mind that the resting period will help the mixture absorb more moisture.

Cover your bowl with a plate or plastic wrap and refrigerate for at least 2 to 3 hours before frying. 

To fry: Place a 10-inch cast-iron skillet over medium heat and add enough of your frying medium to a depth of 1 inch in the pan.. Allow the medium to heat to roughly 375* F. 

You can test this by: 

Placing a tiny piece of the falafel mixture in the skillet and making sure it sizzles.

Flicking water on the surface of the oil to see if it sizzles. 

Using a thermometer. 

Scoop up about 2 tablespoons of the falafel mixture and loosely form an oval shape. Be careful not to compact the dough. You want to give it room to spread and form that signature fluffy interior. Carefully place  the mixture in the oil and repeat. (We suggest using a spatula. Your quirky blogger got splattered with oil at this stage after not being careful enough.)  Fill the pan but leave about ½ inches between the falafel. 

Continue to fry in batches until you have as many freshly fried falafel as you desire. Any remaining mixture can be refrigerated for up to 4 days or frozen. If you opt to freeze the mixture, make sure to squeeze all of the air out of the bag. Alternately, you can turn them into individual servings by making them into patties and wrapping them in wax paper before you place them into the storage bag. 

Serve the falafel in a wrap, a sandwich or atop a salad with sauce as  you please. 

Notes 

On Soaking 

When it comes to soaking, this is the fast and dirty method. This is the “shoot, I didn’t think about a meal for tomorrow when I was out shopping, what do I have on hand.” Easy, throw your chickpeas into a pot with enough water to cover them, and then another inch on top of that.  Let them soak overnight, rinse them once and then you’re good to go! (If you’ve really planned ahead, you can soak them for 48 hours, rinse after the first 24 hours and then once more before you use them.)

On Sprouting

When it comes to sprouting, there’s a couple of different reasons to do this. 

-It  adds more flavor if you let them sprout for a day or so.

- It goes from being a creamy texture to a more of a  vegetable flavor. 

-Its proven to be easier on your stomach and digestion. 

For this  what you’ll need is 2 cups of your grain or bean of choice (in the case of falafel, that’s going to be chickpeas)  

And water. Lots of water. 

Place your grains into a  ½  gallon sized jar or a bowl of equal size. Add 6 cups of water and let it soak for 12 hours. 

After 12 hours, drain and rinse the grains or beans. If you’re using a jar, put a fine mesh over your lid and rest your jar in a bowl at a 45* angle and allow the liquid to drain into the bowl. 

And that’s that!  We hope that you like this recipe as much as we did! If you are interested in more meals like this one, let us know over on our Facebook page. We love to hear from you and what you’re interested in. 

If you’re looking to continue working in the kitchen, and maybe using up some leftover bananas you have around, check out this post for banana bread. 

And last but not least, if any of your appliances are acting strangely, or are flat out broken, please reach out and schedule an appointment.  We want to help you and keep your home running smoothly. 

How Do They Do Laundry In Space

Have you ever thought about how laundry is done in space? 

We hadn’t either until a client brought it up, wondering just how it is that astronauts deal with their dirty clothes in space. Digging into the material, we found that there’s a lot that goes into dealing with laundry, and none of it is what you think. 

At the moment, when astronauts go to the International Space Station, they bring clothes for their entire stay with them. With tours lasting up to six months, that can easily add up to 900 pounds of extra weight to the typical space launch!  And that’s for only six people. 

According to NASA the dirty clothing presents multiple problems. 

• Where to store the dirty clothes

• It’s still 900 pounds of weight 

• Lint from the clothes can clog filters 

• The SMELL.

And even though they’ve brought clothing, they can still end up wearing clothes for days on end before they can change.  Living in that way can spread germs, which actually multiply faster in space, and makes the astronauts susceptible to getting sick. 

Why Can’t They Do Laundry Like Us? 

Well, the short answer is that scientists and engineers, for all the amazing problems they /have/ solved, haven’t figured out how yet. 

The longer answer is that gravity and how water works doesn’t let them. On Earth water flows and falls to follow gravity until it hits something it can stick to via water tension.  In space, while water tension still exists, the water floats around in globules till it hits something. You can imagine that having the water and clothes floating around in your washing machine would make things difficult. Since water weighs so much and costs even more to transport than the clothing, it doesn’t make much budgetary sense to find a way to do laundry.  (Water costs $10,000 per pound to get to the ISS! Talk about being worth your weight.) 

In order to ensure that they have ‘enough’ clothes astronauts have to wait a week in between changing their underwear and even longer before changing their outer clothes. How long do you think it’ll be before their clothes develop the ability to move on its own do you think? 

What Do They Do Then? 

At the end of a long day, working out, studying space, and breaking ground for humanity, you want to change into clean clothes. As we’ve discussed though, astronauts only have a limited supply of clean clothes. So what are they supposed to do?

Astronauts have three options as of right now:  

They can wear the same clothes again

They can turn it into a fireball (our personal favorite) 

Use it to grow plants? 

So the first one is the most straight forward. Wake up the next day and wear the same clothes again. Repeat the process until you reach your next ‘clean clothes day’ and really celebrate when you do. Since the ISS is so  strictly monitored for temperature, the astronauts don’t sweat much, unless they’re doing their mandated workouts. 

Second up is the fireball! The majority of the shuttles that go to the ISS are non-reusable. The Russian Space Program sends up unmanned Progress shuttles that are only good for a one way trip.  This means that once they’ve made their trip up, they have to be disposed of in some fashion. What astronauts do is to load all of their trash, including their now (sentient?) clothing into the shuttle and sending it back to Earth. The course they set it on ensures that it burns up in the atmosphere rather than making it back to Earth whole. So the next time you see a shooting star, it might actually be a shooting shuttle? 

Last but not least is the curious experiment of one doctor, using his shorts to grow plants. Science Officer Don Pettit wanted to grow plants aboard the Shuttle to see what would happen. Unfortunately he didn’t have any soil. He took what he did have though, which was a pair of folded up underwear and ‘toilet paper’ to make a planter. “The toilet paper isn’t what we think of it consisted of two layers of coarsely woven gauze, 4 by 6 inches in dimension sewn together at the edges with a layer of brown tissue sandwiched in-between.” After solving a problem wherein the seeds were still too cold to germinate, Pettit managed to get both tomato and basil seeds to grow.  

If these three methods aren’t appealing, we have to say we understand. Fortunately there are scientists who are looking to find ways to keep astronauts and their clothes cleaner for longer. 

If you have other questions about things are done in strange places, you might check out this post from our favorite guest writer Todd, Who In the World Repairs Appliances On A Plane?

Did you learn something new? Do you have more questions? Tell us on Facebook! We’d love to hear from you. If your washing machine here on Earth is busted, or any of your appliances,  make an appointment with one of our technicians today. We want to keep your home in tip top shape. 

Additional Reading

How To Hand Wash Your Clothes

Remodeling Your Kitchen Guide: Part One

Have you ever looked around your kitchen and thought “I hate the way this looks. I really need to change it,”? 

It’s not unusual to have that feeling, whether you’ve been in a place for a while, or after you’ve just moved in. And certainly many of us have been staring at our walls long enough that we’re starting to daydream about ways to change things up. 

This poor man is bored silly.

Starting this week we’re going to be walking you through how to plan a  kitchen remodeling project. 

Before you get to start tearing out cabinets or painting walls, you need to create a budget.  After all there’s no point in picking out tile if you only have the funds for replacing cabinets and painting.  It’s also a good idea to prioritize. 

Start by taking a look around at what exactly you want to change. Make a list.  Do you love the window you have but want to re-frame it? What about new cabinets and appliances? Or are you looking even larger and wanting to take the room down to studs so you can expand or shrink it?  Or change it from a galley kitchen into something like a U shaped one?

This is where you start, by figuring out what all you want to do, and how much of it needs to be right now vs what you’d like to do in say 10 years. 

Based on the numbers prior to the outbreak of the coronavirus, a major remodel should be roughly 15-20% of the value of your home. So if your home is valued at $300,000, you should be setting aside something between  $40,000 -$60,000 for accomplishing this. Making this type of investment in your home can see a return of up to 85%. 

We took a look over at Lowes.com and found that they had a breakdown on doing a Refresh, vs a Minor Remodel, vs a Major Remodel. Many of the items repeat at every level because what changes is not what you are doing (say replacing a sink) so much as the cost of what you’re purchasing (such as that all granite sink.)

Refresh $1,500-$10,000 

MAY INCLUDE:

• Painting existing cabinets

• New cabinet hardware

• New countertops and backsplash

• New sink and faucet

• New lighting

• New window treatments

• One or more new basic appliances

• Painting your walls 

So if you're wanting to do a weekend project, this is what you are going to be looking at spending.

Minor Remodel $10,000-$25,000

MAY INCLUDE:

• New window treatments

• All-new budget-friendly appliances

• New countertops and backsplash

• New lighting

• New basic cabinets and hardware

• New ceramic tile or laminate flooring

The first three on this list would be able to be completed in a weekend, either by yourself or with someone else installing them. The second four though, unless you have someone installing them, are not going to be done in a weekend. 

Major Remodel $25,000+

MAY INCLUDE:

• Mid-level or premium cabinetry

• Professional-style appliances

• Stone countertops and backsplash

• Apron-front sink and pull-down faucet

• New island

• Stone flooring

• Multilevel lighting

• Designer window treatments

• Tearing out walls

• Redesigning your kitchen's layout 

Again, the first four are going to be something that can be done in a weekend. The remaining six not so much. These are ones that are going to take far more planning.  

According to Architecture Design Pro, 

" Costs of American kitchen remodels are as varied as the styles of homes across the nation. Spending ranged from $1,024 for a single replacement to upwards of $19,000 for a full remodel, with more than 48% of respondents indicating they spent over $15,000 on a complete renovation. If you're wondering what your fellow homeowners are splurging on, the study found that 48 percent of total spending went to appliances and cabinetry, whose average costs are $3,995 and $3,903, respectively. Some things are worth the investment."

The thing is you don't want to cut corners, but you also don't want overspend if you don't have to. Why pay someone else to paint your walls if you can buy the paint and get it done on your own in is how we look at things. By that same token though, and to continue the analogy, you don't want to buy the cheapest paint you can just to save money because it's going to look terrible not long after the paint dries.  It is a delicate balance that you have to consider when you’re organizing a project. A poorly done remodeling job doesn't just look bad and reduce the price if you ever decide to sell. They can also land you with structural problems for your home and expensive safety hazards that you then have to pay to have repaired. 

So, while you are considering your project at this phase, also look into these important questions. 

-Do you know the entire scope of what you're wanting to do? From the budget, to the materials needed, to the codes that your city and state requires? 

- Do you have the skills, knowledge and tools that are needed for every stage of the job? 

-Do you have the time needed for the project? 

-Can you deal with acquiring permits, licenses and having people do inspections? 

If the answers to some of these questions are no, that's alright. There are plenty of skilled tradesmen who are willing to take on the project for you! We commend you for knowing when you cannot do something yourself, and when to call in others. We'll circle back around in a later post to cover how to find contractors/builders/designers to help you in your remodel. 

If you answered yes to all of these questions, consider checking out this free printable from Lowes that covers everything from what layout you want to why you're doing this project and how you can pay for it. 

Thank you for starting this journey with us, and we hope to see you next time when we'll be talking about inspiration, layouts and features. 

If you have any questions, please, let us know either in the comments below or over on our Facebook. Or if you have any suggestions or topics that you'd like us to cover in the future, let us know about those as well. 

If on the other hand you need help with your appliances now, go over to our scheduling page and set up an appointment with one of our technicians. We're here to help for any all of your appliances and keeping your home running as smoothly as possible. 

Easter Feasts From Around The Globe

As promised, this weekend we are checking out Easter feats from around the World! Even if Easter isn’t something you celebrate, join us anyway! After all, everyone loves food! We’ll be travelling all over the world for this post so grab you notebook and buckle in. 

To make things easier on your poor pilot this weekend, we’re going alphabetically down our list.

Feel free to click any of the sections below to skip around.

Argentina

Bermuda

Brazil

Bulgaria

Colombia

Czech Republic

Denmark

England

Ecuador

France

Germany

Greece

Italy

Mexico

Netherlands

Norway

Poland

South Africa

Spain

Sweden

Argentina

 First up is a quick stop in Argentina. 

In the traditionally Roman Catholic country, even the well known empanadas are given a makeover for Lent. Called empanadas de vigilia the usual fillings of chicken or meat are swapped out for tuna, white fish, or a  mix of blue cheese and walnut. From Argentina with Love has shared a delicious recipe for these that we had to try out! 

After the period of Lent has ended though , everyone wants to celebrate! This means gathering around with all of your family and friends invited for a barbecue, which the Argentinas call an asado. There’s lamb, chicken, beef, chorizo and all the malbec you could want. There’s also homemade chocolate eggs, although that tradition is sadly waning with time.  

Bermuda

When you go to Bermuda for Easter, there are two big traditions, when it comes sto food at least. Cod fishcakes and hot cross buns.  It’s customary to have the fishcakes before you go off to church on Easter Sunday. The former is thought to have arisen from an old superstition that your home would burn down if you didn’t eat one. (If you are from Bermuda, please let us know more about this one in the comments? We are curious!)  The Bermudian has an amazing recipe for cod fishcakes, as well as other Good Friday traditions over on their blog.

Brazil 

While this recipe initially came from Portugal, it has become an Easter tradition in Brazil. Called Bacalhau, or salt cod, it is to Brazilians and Good Friday what ham is to Americans on Easter Sunday.  While the salted cod is eaten year round, at Easter it is paired with wine, which is special for a country that usually opts for beer. Check out this recipe over at Oliva’s Cuisine to try it for yourself. 

Bulgaria 

One of the most popular traditions of Easter week in Bulgaria is the making and eating of the braided loaf kozunak. This sweet loaf is made with the juice and zest of a lemon and rum soaked raisins. On Easter Sunday the kozunak takes center stage along with a feast of all the other foods prohibited during Lent. For an absolutely amazing recipe and step by step photos check out the link for Viktoria’s Table.

Colombia 

Easter both is and isn’t a large holiday in Colombia. On one hand, the entire country shuts down for Maundy Thursday and Good Friday.  On the other hand, events, feasts and the exchange of sweets aren’t much of a thing there. There is one traditional meal though and that is  potaje de la vigilia . This recipe is closer to its roots in Castille, but the recipe is still similar. The Happy Foodie has a lovely recipe for it.

 

Czech Republic

While this baked lamb is the cutest recipe on here, the story behind it comes from ingenuity, making it even more special. Many times it wouldn’t be possible in the Czech Republic to get hold of lamb for the Easter meal, and so families would bake this  sweet bread in its place.

Go see the recipe for it over at Gourmetpedia.

Denmark

If you get the chance to go to a Danish Easter feast, you’ll find roast meats and herring paired with sliced cheeses and meats.  Most people pair schnaps and beer with the meal, although the breweries make a special Easter beer that is stronger than normal. You’ll also find these delicious tarteletters which are pastry shells filled with chicken and asparagus. We found the recipe for them over at Gourmand Trotter.

England 

Next up, England! Here the traditional feast is similar to others we’ve encountered, centering around roasted lamb at the center. The dessert is what we’re here for though, which is the delicious simmel cake. It’s a fruit cake that is covered over with a layer of marzipan and 11 marzipan balls to represent the 11 faithful apostles of Jesus.

Our recipe for this one comes right from the BBC where you can learn even more of the history behind this tasty cake.

Ecuador 

If we hop over to Ecuador, we’ll find another soup for our feast called Fanesca. Made from cod, beans and squash the soup originally came from Spain. The Ecuadorians have made it their own though by mixing in local ingredients  like hot peppers and Andean grains not to be found in the original recipes.

You can find this delicious looking recipe over at Laylita.

France 

Heading back to Europe we find France where instead of the Easter Bunny they have the blessed bells. Church bells ring every day of the year in France, except for the three days of Easter. During these three days, as legend holds, they are making a trip to Rome to be blessed. On Easter Sunday the bells make their return and tour the country leaving chocolate eggs and other treats in gardens all over.  A traditional luncheon meal is Pate de Paques Berrichon, which while delicious is also equally simple to make. A dough wrapped around meat and eggs then baked, and you have a delicious lunch and handy lunch. 

Finland 

If you go up to Finland you can try out their bread pudding that’s only made for Easter, Mämmi. It’s a soft and chilled rye flour ‘cake’ that’s made with orange zest and dark molasses then served with milk or cream.  Check out the Finnish Food Girl to learn how to make this delicious treat.

Germany  

Although this is technically eaten on Gründonnerstag or ‘green Thursday’ before Easter Sunday, we found this recipe so interesting we had to share.  Called Seven Herb Soup, this is just one of many entirely green dishes that Germans consume on this day. Go over to Curious Cuisiniere to learn how to make your own. 

Greece

 If you’re going to Greece, you have to start your Easter feast with Magiritsa, a special soup made from lamb, dill, lettuce and onion, served in an egg and lemon juice broth. My Greek Dish has an amazing recipe on their blog. 

Italy  

Heading over to Italy, if seeing all of the bread arches doesn’t make you hungry, the smell of this Torta Pasqualina will. Filled with eggs, herbs and cheese, this is a dish that is sure to fill you up.  Check out how to make it over at Eataly. You can also try out the famous dove-shaped cake called colomba pasquale.

 

Mexico

If you make it to Mexico on Good Friday, be prepared to try out their capirotada. A sweet bread pudding that’s covered in a sugary syrup with fruits, berries, nuts and cheese, this isn’t something to be missed. Make sure that you have plenty of room for this delicious treat as you won’t want to eat anything else after you’ve had it. You can find a recipe for it over at Muy Bueno Cookbook. 

 

Netherlands

In the cold and dark of the Netherlands, family and food are what bring people together and light to our hearts before spring (finally) comes.  This means many enriched breads and pastries including paasstol. A tasty, fruity loaf that’s filled with an almond paste center it’s not to be missed. They also serve braided loaves, pumpernickel, egg cakes and jodenkoeken or buttery shortbread. Alongside these are pats of butter mouled into animal shapes, cheeses and smoked fish.  Over at In My Red Kitchen you can find a fantastic recipe for paasstol.

Norway  

Going to Norway now, a traditional Easter table is laid out with lamb, eggs, cakes, yeasted breads and more oranges than you know what to do with. The tradition of eating oranges, according to some, dates back to the when merchant ships would have brought the first of the harvest from Southern Europe during Easter. Over at Thanks For The Food, they have a traditional Easter orange cake that you can check out.

Poland 

On to Poland, to try out their White Sausage or Biala Kielbasa. This traditional meal is surrounded on the table  by rye soup, cakes with poppy seeds or cottage cheese and a very special centerpiece. A loaf of butter that has been shaped into a lamb with peppercorns for the eyes and a red bow around its neck. If you want to try out making your own Biala Kielbasa, head over to Polish Your Kitchen for their recipe.

South Africa 

Going down to South Africa, we find a very interesting take on ‘no meat for Lent.’  Here they enjoy pickled fish. Their version here is lightly curried served with onions and fresh bread.  

While pickled fish is enjoyed the world over, the South African method is unique to them. It starts with frying portions of fish that have been seasoned with salt and pepper. Separately they’ll cook a mix of onions,  and spices before adding vinegar and sugar. This mixture is then poured over the cooked fish where it is allowed to refrigerate for at least 24 hours. 

After this time has passed the fish  has achieved a delicious, sweet and tangy flavor. My Anos Kitchen has a recipe so that you can try this amazing dish for yourself.

 

Spain

Our second to last stop is Spain, to test out their Spanish Toast or  torrijas. Similar to French toast, it’s made from thick slices of bread that are soaked in milk and a beaten egg, then fried in olive oil. It’s served cool and paired with honey, powdered sugar or coated in  milk chocolate. Spanish Abores shared a recipe that she had found after her time teaching in Spain and mentions adding cardamom to the mix. Our own encounters with cardamom lead us to agree, this spice would really make your Easter dish sing. 

Sweden 

The final stop on our journey, Sweden! While many people talk about pickled herring or salmon at Easter, there is another very popular dish that we found on the country’s own website. Called Janssons Frestelse or Jansson’s Temptation, this is a creamy casserole made with potatoes, onions and anchovies. It’s usually washed down with a glass or two of aquavit. 

Thank you very much for checking out this journey with us! We hope that you learned something new or found a recipe to try. 

If you did, let us know over on our Facebook page? And if we missed anything, tell us that too! 

Or, if one of your appliances is acting strange, or outright broken, please give us a call. We want to help you and yours. Reach out to us by phone ((NUMBER HERE)), or you can schedule an appointment over here. ((INSERT LINK)) 

Thank you again for joining us and we hope to see you in two weeks time,  when we’ll be checking out a recipe for Soaked or Sprouted Chickpea Falafel. We look forward to seeing you then!

All  credit for photos belongs to the amazing bloggers who created our recipes this week.