Saint Patrick and the culture of Navarre in London

This week we have celebrated St Patrick's Day, a special day for the Irish people in the world and those who like the culture of the ancient Celts. You can have a look to a recent article of this blog here.

But today we are going to talk about our region and city which are being promoted in London. Here there is a short article and references you may use to learn about, and if you're in London these days, do not hesitate to try the products.

Of course the best reason of promoting all these is our love for our land.


After the visit of the branch of Navarra in the world to NY
, there is now another promotion in another English spoken country: London, England.
15th - 21st OF MARCH AT IBERICA FOOD & CULTURE THE NAVARRA PINCHO WEEK IN LONDON

A long-standing custom in Navarre is for groups of friends to leisurely stroll from one bar to another, to drink Chiquitos (small drinks) and eat Pinchos. In northern Spain these appetisers are. generally referred to as Pinchos, whilst Tapas is used in central and southern Spain. Pinchos, always prepared with fresh, fine quality produce, range from simple and savoury bit-sized food to sophisticated miniature haute cuisine.
Each year in spring, the Pincho Week is organised in Navarre, with the participation of a hundred or so bars (this year the contest is to be held from 17th to 25th April). Each bar prepares two Pinchos which are served at the bar, accompanied by a drink. The culinary standard of these signature morsels is high, whilst the price is as low as possible (€2.20 per pincho - tapa). Pincho Week has become a social phenomenon, attracting crowds of people on a scale similar to the San Fermin bull running festivities in July.
In fact, the bars in Navarre, headed by those in the city of Pamplona, have become a benchmark for miniature haute cuisine, a point of reference for other areas of Spain

More info: in Facebook, THE NAVARRA PINCHO WEEK

Cadbury World is gone

The Birmingham based sweet factory, Cadbury, which accepted the last offer from the American company Kraft, is the last British firm which is sold to overseas companies as the crisis is overwhelming.
After three month talks between both companies, Cadbury couldn't say no to the bid of the giant American food company Kraft, which estimated Cadbury's value in about 12,765 million euros. Therefore, each share is 850 pences worth ( 500 p. in cash and the rest in Kraft shares ).

Each Cadbury's shareholder can obtain 10p. for each share, but everybody in the bussiness says it's a good deal between two giant companies. There are more than 40 branches all together and each of these branches obtain more than 60 million euros benefit.

Cadbury, of more than 186 years old, has famous branches in chocolate as Dairy Milk, Flake, Creme Egg, Milk Tray and Cadbury Rosery, among others. Cadbury is the leader in the chocolate sweet market in Spain after they bought the Spanish group Dulciora ( Huesitos, Tokke, Bubbaloo, Trident and Halls are famous branches ).

Kraft, of more than 107 years old, is in more than 155 countries and 90,000 employees in the world. Their famous branches are Kenco and Saimaza coffee; creme cheese Philadelphia and El Caserio; chocolate branches as Toblerone, Milka, Cote D'Or and Suchard; Oreos buiscuits; Royal cakes; Tang drinks and, of course, Kraft sauses.

Finally, we must remember that other British companies are suffering from the economical crisis as famous companies like Boots Chemists or Jaguar and Land Rover car companies were sold to other overseas companies. The airport company BAA was bought by the Spanish Ferrovial and the British bank Abbey by the Spanish Santander.

RECIPES

RECIPES

SHAMROCK SILK PIE

1 all ready pie crust

1 tsp. flour

3 oz. cream cheese, softened

2 Tbsp. flour

2 eggs

1/2 c. semi-sweet chocolate chips

1/4 c. Irish Mist liqueur

8 oz. La Creme topping

1 Tbsp. Irish liqueur

green food coloring

In a large bowl, combine sugar, cream cheese and flour,mixing at medium speed of electric mixer, until well blended.Add eggs, chocolate and Irish Mist, mix well. Add one cup LaCreme whipped topping; pour into all ready pie crust. Bake at 375 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean. Combine remaining Irish Mist, whipped topping and a few drops green food coloring. Mix well. Spread overpie.

SHAMROCK COOKIES(Makes About 3 Dozen)

1/2 c. butter or margarine

3/4 c. sugar

1 egg

1 tsp. vanilla

1 1/2 c. unsifted flour

1/3 c. cocoa

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt
Shamrock glaze (see recipe)

Cream butter, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture, blending well. Chill 1 hour or until firm enough to roll. Roll a small portion of dough at a time on lightly floured board or between 2 pieces of wax paper to 1/4-inch thickness. Cut with shamrock-shaped cutter; place on ungreased cookie sheet. Bake at 325 degrees for 5 to 7 minutes or until no indentation remains when lightly touched. Cool cookies on sheet 1 minute;remove to wire rack to cool thoroughly. Frost with shamrock glaze.

Shamrock Glaze:

3 Tbsp. butter or margarine

2 c. powdered sugar

1 tsp. vanilla

2 to 3 Tbsp. milk
green food color

Melt butter over low heat. Remove from heat; blend in sugar and vanilla. Add milk gradually; beat until proper consistency is reached. Blend in 2 or 3 drops green food color. Makes about 1 cup.

SHAMROCK SALAD

4 bell peppers

8 oz. cream cheese

1/2 c. diced celery

1/2 c. chopped pimiento

1/2 c. chopped pecans

1 c. crushed pineapple lettuce

Wash bell peppers and cut off the tops. Remove the insides, seed, etc. and make them stand up straight. Take cream cheese, celery, pimiento, pecans and crushed pineapple and mix together. Pack into peppers and chill overnight.Arrange lettuce leaves on individual plates. Slice peppers horizontally so that they resemble shamrocks, arrange on lettuce and top with a touch of mayonnaise.

SHAMROCK ROLLS

1 pkg. active dry yeast

1/4 c. water

1/2 c. hot mashed potatoes

1/4 c. shortening

1/4 c. sugar

1 1/2 tsp. salt

1 c. scalded milk

1 egg

4 to 4 1/2 c. sifted flour

Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in 2 cups flour. Beat well. Add remaining flour, knead 6 to 8 minutes. Place in greased bowl. Cover and let rise for 1 hour. Shape in ball. Cover 10 minutes. Let rise on greased sheet for 1 hour. Bake at 400 degrees for 10 to 12 minutes. Makes 2 dozen rolls.

ST. PATRICK'S GREEN SALAD

1 (3 oz.) pkg. lime gelatin

1 small pkg. cream cheese

2 c. miniature marshmallows

2 c. hot water

1 small can crushed pineapple

1/2 pt. Cool Whip

1/2 c. chopped pecans

Dissolve gelatin, cream cheese, and marshmallows in hotwater. Then add pineapple. Set aside to chill and when almostthick add Cool Whip and pecans.

ST. PATRICK'S DAY GREEN VEGETABLE DIP

1 c. mayonnaise

1/2 c. sour cream

1 c. parsley, chopped

1/4 c. grated onion

1/2 lb. crumbled Blue cheese

1/4 c. vinegarsalt and pepper

Combine ingredients and serve with fresh vegetables.

ST. PATRICK'S DAY SOUP

1/2 lb. corned beef, diced

1/2 small head cabbage, shredded

2 c. milk

2 cans condensed cream of potato soup

1 Tbsp. prepared mustard

1/4 tsp. pepper

In large saucepan, add cabbage to 3/4 cup boiling water.Cover and heat to boiling. Reduce heat and simmer 8 minutes until tender; drain. Add remaining ingredients, except corned beef. Bring just to a boil on medium heat, stirring occasionally. Add corned beef, stirring to break apart. Cover and heat 2 to 3 minutes more. Serves 4.


ST. PATRICK'S PORK LOIN ROAST

1 (5 to 6 lb.) boneless pork loin roast

1/2 c. chopped parsley

1/4 c. minced onion

1/4 grated lemon peel

1 Tbsp. chopped fresh basil

3 medium crushed garlic cloves

1/2 to 1/3 Tbsp. olive oil

3/4 c. dry sherryfresh parsley and lemon slices

Pat pork dry. Score with sharp knife. Combine parsley,onion, lemon peel, basil and garlic in processor. Whisk in 1/2cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Preheat oven to 350 degrees. Brush roast with 3 tablespoonsoil. Set on rack in shallow pan. Roast to 170 degrees for 2 1/2hours. Set meat aside on platter. Degrease pan juices, blend sherry into pan juices. Cook 2 minutes. Decorate platter with fresh parsley.

ST. PATRICK'S DAY BREAD

2 c. sifted flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Tbsp. sugar

6 Tbsp. butter

1/2 to 1 c. raisins

1 Tbsp. caraway seed

1/2 to 2/3 c. buttermilk

Sift flour, baking soda, salt and sugar together. Cut shortening into flour mixture until of the consistency of coarse corn meal. Stir in raisins, seeds and add buttermilk gradually. The mixture should not be dry. Knead briefly and shape into a round loaf or a 9 x 5-inch one. Put the dough in a greased bread pan; cut a bold cross on top, letting it goover the sides so the bread will not crack in baking. Brushthe top with milk. Bake at 375 degrees for 40 to 50 minutes