Argentinian Food Journal

A picture is worth a thousand words, right?
Well here are a few sketchbook pages from my trip to Argentina, home to coffee, wine, chocolate, pastries and red wine. All the good good bad things...

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Food Fact of the Day

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The hottest chilli in the world is from Dorset, and measures 92,3000 Scoville Heat Units (A jalapeno has 4,500... ) Pure capsicum powder delivers 15-16 million SHU.
Pharmacists who experiment with it must work in a filtered 'toxic room' wearing a full protective body suit with a closed hood to prevent inhalation.

There are around 3,510 varieties of chilli.

Thanks to John for finding this fact for me, and all his research!

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Food Fact : It's Chocolate Week!

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The average Swiss person eats 19lbs of chocolate a year.

Hmm. That doesn't sound like all that much to me...
It's Chocolate Week! And whilst it's Chocolate Week, expect a series of Chocolate themed LouLovesFood posts...

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How to: make simple Salmon en croute

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There are some flavours that were born to be together. Some of these flavours are surprising- strawberry and balsamic vinegar, chocolate and thyme... Others are elegant; monk fish and speck... Then there are the simple ones, and I sometimes believe these make for the best combinations.
Some of these flavours are salmon and prawns or cream cheese and sweet chili, and together they make one of my favourite meals.
(And it's very hard for me to pick my favourite meals...)

So the other night was a basic variety of filo salmon en croute. Its quick and very easy, and I'm sure you all know how to make it- But in case you need reminding...

Lay out a few layers of filo rectangles. Brush each layer with a bit of egg before putting the next one down. (Two or three is enough.) On top of the rectangle of filo, place an uncooked salmon fillet. Spread on a layer of cream cheese and then place a line of peeled prawns onto the fillet. Over this, drizzle with sweet chilli sauce and finally, top with spinach.
Crack some black pepper over and pull up the sides and edges of the filo and seal it like a parcel round the ingredients. Brush the edges with a big more egg to help bind, and then brush a bit over the top of the parcel.
Stick in the oven at about 180C and cook for fifteen minutes, till the filo is flaky and a bit golden.

Five ingredients that taste like they should always be together ...

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