The Foodies' Kitchen | 5/187 | Recipes and Tips for Foodies like you!

The Foodies’ Kitchen turns 3… And an Announcement!

We are thrilled to be turning 3! Time time sure flies by. It’s been 3 years of fun, hits and misses… but above all, of culinary adventures that we share with our friends and family. These past few months, we have been thinking about doing something BIG for Foodies. And it began with our little makeover. The new site and logo gave us an unexpected push, and we started adding more things to our little site:

We expanded the Desktop Calendar to a Desktop Collection (Desktop, iPad and iPhone wallpapers)
The Foodies’ Kitchen Store (powered by Amazon)

One of the things we started thinking from the early days, but didn’t get on it right away, was to have The Foodies’ Kitchen in both english and spanish. We talked about it several times over the years, but last December when we were releasing our new look, we decided it was time! So, the work started behind the scenes, working behind the scenes: making the backbones of the site ready to take on a new duty: serving as a mirror for our content in both spanish and english. that meant coding, making things look exactly the same and properly translated. After a week or so, we started to translate the first batch of recipes. To the day, we have translated 72 recipes and articles. The work ahead of us is long: 548 recipes and articles to translate.

From today on, all of our new recipes will be in both Spanish & English. And we will be adding more to the mix as we go. Of course, we wanted to launch this with all of our recipes translated, but they are quite a few, and you won’t believe how sometimes certain ingredients are not that popular locally, so we have to look for the correct translation for them. Since not only our recipes get our love, the Desktop Collection will also be in both Spanish and English (we already updated our May calendar so you can download it in spanish too). To switch between both languages, you’ll find a big button on the sidebar to your right – click away!

And because just translating wasn’t going to be enough, we have a brand new domain for our Spanish counterpart: lasfoodies.com. We absolutely love our name in english, but it’s quite a mouthful when sharing our site with someone who doesn’t speak english. It’s short, memorable and we are crazy happy about it.

And trust us, this new year at The Foodies’ Kitchen will bring more surprises! You can follow us on Facebook, Twitter, Google+, Pinterest and BlogLovin’.

Kitty & Helga

Foodies Freebie: May 2013 Wallpaper Collection

Can you believe it’s May already? We are a few days away from unveiling our surprise! Today, we feature flowers (not food) on our May 2013 Wallpaper Collection. May brings flowers and most importantly, Mother’s Day! Here in Guatemala, we celebrate Mother’s Day on May 10th, and in the US it’s on the second Sunday of the month. Either way, try to make the entire weekend a celebration for the special mom(s) in your life!

This month we got tons of Foodies Mail asking about different dishes for us to prepare (we are looking for some good solid recipes!), or about places and restaurants they could visit in Guatemala… and mostly just other Guatemalans that are far away from home that just found our local cuisine posts. We are thrilled to know that our fellow chapines are enjoying these little bits of Guatemalan flavors around the globe!

Kitty & Helga

Download Desktop Calendar (English)

Download Desktop Calendar (Español)

Download iPad Wallpaper

Download iPhone Wallpaper

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- 2013, April, Calendar, Desktop, Free, iPad, iPhone, iPhone 5, Retina, Wallpaper
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Toast with Poached Eggs & Avocado

I did it! I poached an egg! I don’t know why, but I could never get an egg to poach. The last time I tried (quite a while ago), Mariano saw me in the kitchen trying to fish out bits of loose egg white from a cloudy mess inside a pot, while I cursed up a storm. He laughed and said- How hard can it be? let me try!- 6 eggs later, we still didn’t have poached eggs. We gave up.

I did a little research, and found out there a couple of tips that are absolutely necessary for you to be able to get a poached egg. I’ll share them with you in a minute. One of the tips is to use fresh eggs, so when I brought them home from the store a couple of weeks ago, I decided to try again. I had seen the recipe for poached eggs lying on a bed of mashed avocado on toast that I really wanted to try. It looked so pretty…and healthy. I was really, really, really hoping to get the poaching right this time.

Tips:

The water needs to be simmering, but not boiling. Don’t let it get any bubbles going. This will break apart your egg. Let it get to a slow simmer.
Add vinegar to the water, it will help hold the egg together
Make circles in the water to get a spiral going, carefully drop your egg in the center. The motion of the water will also help contain the egg white.
Use fresh eggs. Break your egg in a small bowl, and when putting the egg into the water do it carefully by letting it drop from very close to the water level.
After the 4 minutes are up, transfer them with a large spoon to a cold water bath. This also helps them retain their shape.

Success! And the recipe was delicious. Mariano asked that I make it again for an easy Sunday breakfast.

Helga

Poached Eggs

Recipe adapted from Simply Recipes
Cook time: 4 minutes

Ingredients:
Fresh eggs
1 to 2 teaspoons vinegar

Procedure:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. (this is where I did the spiral in the water thing, before dropping the egg) With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together
.Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
Transfer to a bowl with ice water for a few seconds before serving.

Toast with Poached Eggs & Avocado

Recipe adapted from Martha Stewart
Serves 3

Ingredients:

1 avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices whole wheat bread, lightly toasted
3 large eggs

Procedure:

Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining.
Divide avocado mixture among toast slices, spreading evenly.
Follow the steps above to make your poached eggs.
Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each toast slice. Season with salt and pepper. Serve immediately.