The Olympic FND

As you all know (unless you’ve been living under a rock), the Olympics took place in London this year (Go Team GB!) In honour of this, we had an Olympic-themed dinner while we watched the Opening Ceremony. We had food representing some of the different countries and had a great time celebrating the Olympics, laughing, and watching the Queen arrive by jumping out of a helicopter 🙂

Pigs in A Blanket (Germany):

Ingredients:

  • Mini hot dogs
  • Cheddar cheese, cut into small pieces (optional)
  • Caramelized onions (optional)
  • 1 large egg
  • All-purpose flour (for work surface)
  • 1 box puff pastry, thawed
  • Mustard & ketchup (for serving)

Directions:

  1. Cut hot dogs lengthwise, about 3/4 of the way through if using cheese and onions and place both inside the hot dog. If not, poke the hot dogs a few times with a knife.
  2. On a lightly floured work surface, roll puff pastry into an 11×14 in. rectangle. Cut lengthwise into seven 1 1/2 inch-wide strips. Cut each strip into 4 rectangles.
  3. In a small bowl, beat together egg and 1 tbsp. water and set aside. Line baking sheet with parchment paper & place to the side. Place a hot dog on the narrow end of one rectangle of pastry. Roll it up and brush with the egg mixture; place on baking sheet. Repeat with the remaining hot dogs, then transfer to the refrigerator and chill for 15 minutes.
  4. Preheat oven to 450°.
  5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool slightly and serve with mustard and ketchup.

Pigs in a Blanket

Scampi Pasta (Italy):

Ingredients:

  • 1/4 cup olive oil
  • 1 lb. peeled and deveined shrimp
  • 4 large garlic cloves, minced
  • Pinch dried red pepper flakes
  • 1/2 cup dry white wine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 5 tbsp. unsalted butter
  • 3/4 lb. angel-hair pasta
  • 1/2 cup chopped parsley

Directions:

  1. Bring a pot of salted water to the boil.
  2. Meanwhile, heat oil in 12-inch heavy skillet over moderately high heat until hot, then sauté shrimp, turning once, until just cooked through (about 2 minutes), and transfer with slotted spoon to a bowl. Add garlic to the remaining oil in skillet along with red pepper flakes, white wine, salt and pepper, and cook over high heat for 1 minute, stirring occasionally. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
  3. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup of the pasta water, then drain pasta. Toss pasta well into the shrimp mixture and parsley in a large bowl, adding some of the reserved water if needed to keep moist.

Scampi Pasta

Guacamole & Chips (Mexico):

Ingredients:

  • 3 avocados, halved, seeded, and peeled
  • 1 lime, juiced
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • 1/2 medium onion, diced
  • 2 tomatoes, seeded & diced
  • 1 tbsp. chopped cilantro.
  • 1 garlic clove, minced

Directions:

  1. In a large bowl, place the avocado and lime juice, toss. Drain and reserve lime juice after avocados have been coated.
  2. Add the salt, cumin, and cayenne, and mash. Fold in the onions, tomatoes, cilantro, and garlic. Add 1 tbsp. reserved lime juice. Let sit for 1 hour and serve with tortilla chips.

Guacamole

Coffee Cake (England):

Ingredients:
(Cake)
  • 1/4 cup sugar
  • 1/4 cup margarine
  • 1/2 cup Golden syrup
  • 1/2 cup self-rising flour
  • 1 egg
  • 2 tbsp. milk
  • 2 tsp. coffee powder
(Frosting)
  • 1/3 cup butter
  • 3/4 cup icing sugar (confectioner’s sugar)
  • 1 tbsp. coffee essence
  • M&M’s
Directions:
(Cake)
  1. Place sugar, margarine and syrup into a saucepan and heat gently until the ingredients are well mixed together and the sugar is dissolved. Do not boil. Remove from heat and allow to cool.
  2. Sieve flour and coffee powder together into a bowl.
  3. Beat the egg and milk together and add to the cooled syrup mixture.
  4. Pour egg/syrup mixture into the flour and mix well.
  5. Pour into a greased 7″ cake pan and cook at 375°F for 20-25 minutes
(Frosting)
  1. Cream the butter until soft and gradually beat in the confectioner’s sugar.
  2. Add the coffee essence to the mixture.
  3. ***This is supposed to be a very stiff frosting, so I usually have to add more sugar than the recipe says.
  4. Once the cake has cooled, frost the top of the cake.
  5. Arrange M&M’s in shape of Olympic rings on cake.

Olympic Coffee Cake

Extra English Treats:

Cheese straws, Chupa Chups lollipops, Cadbury’s Fingers, Assorted Toffees & Eclairs, Union Jack Rock

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One thought on “The Olympic FND

  1. Mary August 27, 2012 at 12:18 pm Reply

    Amurica!

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