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Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts

Friday 28 November 2014

Lemon Slices

I don't know why I bought a heap of lemons, but I did and so I had to find some way to use them up. I wanted to make a lemon meringue pie but it was just a bit too damp for it and there wasn't really anyone around to eat it. So I settled for some lemon slices from my Martha Stewart holiday cookie book. I've never tried them before and they turned out super delicious. The recipe says they last 2 days in the fridge but mine are still good a week on.



Ingredients:

Crust
6 oz Cold butter
1 3/4 cups Flour
3/4 cups Sugar (fine)
3/4 tsp. Salt
Filling
4 lrg. Eggs, lightly beaten
1 1/3 cups Sugar
3 tbsp. Flour
1/4 tsp. Salt
3/4 cup Fresh lemon juice
1/4 cup Milk
Icing sugar, for dusting

Method:

I made the crust just like all my other crusts, by hand! First I cut up the butter into little pieces and then added it to the flour and the salt. 


I left the sugar until the end because I wasn't looking forward to rubbing sugar between my fingers. I guess in retrospect my fingers would have been well exfoliated!
Once I had my breadcrumbs I added the sugar and mixed it well. 



For this recipe it is important that you have the correct sized dish because the filling is liquidy before it is baked and you will have a big mess if you pour it into a shallow dish. I used a 9 by 13 inch cake tray which I lined with parchment paper. 

Then, with my hands, I pressed the mixture into my baking tray and then ... popped the crust into the FREEZER for 15 minutes. It might be prudent to check if you have space in the freezer before you start. If you're experiencing winter, then just throw it out on the balcony or the windowsill. 


Time for the oven to go on and the filling to be made. I set my oven to 160 C because I use a fan oven, with a regular oven I believe it is 180 C or 350 F. 

The filling is also relatively easy. The worst part is squeezing the lemon! I needed 3 1/2 large lemons to get 3/4 cup. I'm assuming that you could use lime juice too, (I always substituted lime juice for lemon when I'm cooking in Sri Lanka) although I think you'd need quite a few limes. Since limes tend to be more citric than lemons you might also want to consider using less than 3/4 cups. And I just had a brain wave, why not use any citrus fruit. I'm sure it would work with orange, grapefruit, etc.


Then I hand whisked the eggs, sugar, flour and salt together.



Stirred in the lemon juice and milk and voila! The filling was done. Really simple. In fact a great recipe for those little chef's in your house. Up until now there were no sharp utensils and no heat involved. I think I'm going to add this to my daughters recipe book.

The pastry was now ready and so was the oven so I popped it in and baked it for around 18 - 20 minutes. As you can see it was getting a bit brown in places when I took it out. Once you get this thing out of the oven you need to reduce the heat by about 10 C (25 F) so that the oven is ready to cook the lemon filling.


Onto this hot pastry, I poured my lemon filling and then carefully put it back in the oven for around 18 minutes. At around 18 minutes the filling was set and so I took the thing out and let it cool for a bit. Then, very carefully I tried to take the whole slab out of the pan. I was really freaking out at this point because I was sure it was going to break. But it didn't! I think that if I hadn't pressed in the dough so well at the beginning that it may well have cracked.

I left it on a wire rack to cool and then once it was cool cut it into rectangles. I don't remember how many I got out of it. You can cut them smaller if you are serving them together with a lot of other things and larger if they are being served by themselves. Use a really sharp knife to cut them because the bottom is crispy. Finally I dusted the squares with icing sugar. I did this by putting the icing sugar in a sieve and then shaking it over the squares. It didn't last long though. The squares are rather damp and absorb the sugar almost immediately so it wasn't pretty for long. If you are serving them for a special occasion (or photographing them!) I would recommend sprinkling them just before you serve them.



Find your Chef friendly version here!

Monday 17 November 2014

Scotch Crispies

My goodness the last time I made these sweet treats must have been around 20 years ago! I discovered them in an old Sri Lankan exercise book of mine. And just to prove how old this book is, it has 120 pages and cost just 15 rupees! Now what can you buy for 15 rupees nowadays? A Dot toffee maybe???

I picked to make these because I needed to put together something simple and quick to take to a friends place for tea and I was not in a cake mood. Turned out to be a good idea because my kids really like these things (and they are not too unhealthy).



Makes 16 to 20 pieces; Preparation time 1 hour (15 mixing, 45 baking)

Ingredients:


2 oz Self-raising flour
or
2 oz Plain flour + 1/2 tsp baking powder
8 oz Rolled oats
1/4 tsp. Salt
1/2 tsp. Baking soda
4 oz Butter (or margarine)
4 tbsp. Black treacle
2 oz Sugar

Method:


Set your oven to 150 C (300 F).

This is an easy peasy recipe. It's great if you have a little cook in the house. My little cooks were all occupied making loom bands for their aunts, uncles and cousins for Christmas. Not a bad thing, they have a list of over 20 people, it's going to take a while!

So my first step was to put a pan on the cooker and drop in the butter, "black treacle" and sugar. So the "black treacle" makes this sweet a very Scottish thing but I'm not going for Scottish, I'm going for "unique"! That means instead of 4 tbsp. of Scottish stuff I put in 2 tbsp. of Goldsaft (some kind of fruit molasses) and 2 tbsp. of Kittul Pani (Sri Lankan honey from the Kittul tree). I know I've made it with 100% Sri Lankan honey and I'm guessing bees honey would work too. You just have to figure out how you want it to taste. The Goldsaft is nice and dark but it is way too strong for my taste that's why I only used half the amount and made up the rest with the Sri Lankan treacle.

Impatiently I put my cooker on high heat until the butter was melted (I stirred it all the time) and then reduced the heat to medium to dissolve the sugar. I kept stirring the thing so that the sugar dissolved quicker and because I was worried that the butter might burn. This step doesn't take too long and it's not an exact science so if the sugar does not dissolve 100% don't worry too much.



I took it off the heat and set it aside. My recipe says to let it cool but I don't have too much patience for that. At least I let it stand while I mixed the other ingredients. Actually that would be all of the other ingredients: I measured them all out into one big bowl and then stirred them up.



Since I was supposed to let the butter/sugar mixture cool I took the time to line my baking sheet with parchment paper. You could also butter the tin. As per my recipe I used a 9" by 11" tin. Turns out that I really should have used an 8" by 8" but it wasn't too tragic as you will see in a bit.

Next I dumped the flour/oat mixture into the butter/sugar pan and stirred it until it was well combined. Then this went into the baking tray.


Now you could use the back of a spoon to press the mixture into the pan but a clean hand works much better. The result is a nicely compressed crispy!



The thing went in the oven for 45 minutes. As soon as it comes out cut it into pieces. Later it will be too hard. Then let it cool.


Okay it can be, and was, eaten hot but then it is not crunchy. Let it cool before storing it else it will get soggy. And then enjoy with a hot cup of tea!



Find your Chef friendly version here!


Half an Hour Vegetarian Spaghetti Bolognese

After I was totally taken over by my blog I went and totally neglected it! I don't think I've been here for a week now. I haven't really cooked anything special either :( I tried making pol (coconut) toffee but that didn't work out. Everything else has been same old, same old.

Yesterday I got to pig out! I took my Asian noodle salad to the chivara pujava and got to eat an awesome Sri Lankan lunch. The salad didn't turn out too well, not something that I would try again, but the rest of the food was delicious! I don't know when I last had gotukola sambol, it tasted so good. Needless to say I am still stuffed a day later.

But this post is not about Sri Lankan food, it's about Italian food and to be specific our all time favourite spaghetti bolognese. My kids absolutely love spaghetti bolognese just like all the other kids. Mine has a bit of twist and contains some vegetables as well. This recipe is one of those keepers. We've been eating it for at least 8 years now. Unknowingly my oldest helped come up with the recipe when she was about 2 years old!

Serves 4; Preparation time: 30 mins.

Ingredients:


250 g Spaghetti
2 tbsp. Olive oil
100 g Vegetarian mincemeat
1/2 cup Corn
1/2 cup Peas
500 ml Pasta sauce (tomato)
1/4 cup Whipping cream
1/2 cup Cheese

Method:


Oh this is the simplest of recipes and it gets consumed so fast that I had to wait to post this until I could get a photo of the finished product!

The first thing you need to do is to boil the water for the spaghetti. If you want to speed up the process then boil the water in the kettle and then transfer it to the pot. Another way I speed up this recipe is to use super fine spaghetti (called capellini) that cooks in 3 minutes. With both of these tricks I can actually get the dinner on the table in 20 minutes.

Once the water boils put in the spaghetti, give it a stir to make sure all the past is covered with water, bring water back to the boil and set a timer according to the instructions on the packet.

Now comes the tedious job of making the sauce. Put a heavy bottomed saucepan on the stove and put it on medium high. Once the pot is hot add the olive oil and then the vegetarian mincemeat.

Just a note about the vegetarian mincemeat: There are many types of such "fake" meats out there. Some are fine and some are not. I prefer the fine fake meat because you don't notice the texture so much. In Germany I've found two types. The first is produced by Eyckeler Malt and I'm not a fan of their "granules".

Basically they rot too quickly and frequently grow mold before their expiry date. But once upon a time that was all I could get. Now I buy this type:


The granules are much finer and it's much better packed. The only deal with this one is that it is so tightly vacuum packed that I have to first break up the "meat" with my fingers. And no it doesn't make it any easier when the stuff is warm. I thought that it might fall apart once it was in the pan and heating up, but it doesn't.


Now back to the pot! The vegetarian mince does not have to cook for long. 2 - 3 minutes should do the trick. Next add in the corn, peas and pasta sauce and stir everything up. Bring the sauce to the boil and add in the cream.






The cheese can either be added to the pasta sauce or saved to sprinkle on top. I usually sprinkle Parmesan and any other cheese I put in the pot. If you have any herbs you could add them now. I usually have basil growing near by so I throw a bit of that in, or maybe some dried oregano.  But herbs are not a necessity.


By now the spaghetti is done so drain it, wash it under cold water and then put it into the pot with the sauce and mix it all up. Heat it through and it's ready to be served.

Now I'm really sorry about the lack of pictures but it got consumed to fast and I haven't made it again since.

Wednesday 5 November 2014

Eggplant Parmesan

It's been a busy week and I haven't gotten round to cooking much. Okay, I did cook yesterday but that was just caramelized leek quiche and a pumpkin pie. The first I've already posted and the second... well let me say that no one except me enjoyed it :( Unfortunate for the "others" they are stuck with it for dessert until it is over :)
Today was busy too but the eggplant was not going to last much longer. I figured eggplant Parmesan would be a good option to use it up. I search for the recipe on food.com (that's where I first found the recipe). But oh my, our internet connection has been really slow for many websites (thank goodness not blogger) and I could not download the recipe. I had to kind of go at it blind. So what you have here is not a traditional eggplant Parmesan but some modified version of it!



Serves 8; Preparation time: 1 hour 20 minutes

Ingredients

1 kg Eggplant
Salt for sprinkling
1 Egg
1 tbsp. Flour
3 tbsp. Milk
2 cups Bread crumbs
Oil for frying
800 ml Pasta sauce (tomato)
3 tbsp. Cream
1/4 cup Basil leaves (loosely packed)
2 tbsp. Thyme
125 g Fresh mozzarella
1/2 cup Grated Parmesan

Method:


I'd decided on eggplant Parmesan pretty early in the afternoon. So I took a break from my work and sliced the eggplant into slices about 1 cm thick. (Note this is a European eggplant so it's big and fat. If you have the Asian variety I would slice it lengthwise instead of crosswise.) Then I sprinkled it liberally with salt and put it in a colander to rest. I went back to work and literally forgot about it!

Next there was the rush... 15 minutes to move dinner along before running out of the house to pick up my youngest one from Viola lessons. What could I possibly get done in 15 minutes and without a recipe? So I just guessed. I put two skillets on the cooker on high heat (with one I was never going to be done in time). Then I washed the salt off the eggplant and beat up an egg with some flour and milk. I didn't measure anything precisely but I know that I used 2 heaped teaspoons of flour, which is probably the same as in the ingredients above. I must have put about 3 tablespoons of milk in. But you know what, it's not a precise science. I just needed something that would stick the breadcrumbs to the eggplant. Anything that you use to make a cutlet or Chinese roll should do too. I do believe that the egg makes it crunchy so don't leave that out. 

To fry eggplant you need a lot of oil. There is something about eggplant that makes it only taste good if it is doused in oil! So I poured some oil into the pan then one by one patted the eggplant dry with a kitchen towel, to remove some of the dampness so that the batter adheres better, dipped them in the batter then into the breadcrumbs and fried them. When I turned them I added extra oil to the pan else the breadcrumbs would not become golden brown. And I reduced the heat else the breadcrumbs start burning and that is a mess. Here is what they looked like:


It took me 15 minutes to finish all of them and get out of the house. I was in time to pick up my child. Phew!!

Once I got home again I had to put everything together. I first set the oven to 160 Celsius and then got to work. I picked my largest casserole dish and poured in about 300 ml of pasta sauce from a jar. Then I arranged the fried eggplant on top of it. Since I had so much eggplant I put two layers of eggplant. Then I used the cream to clean out the empty pasta sauce jar and poured that on top.



There were some herbs that still had not died! A basil plant, which is on it's last legs and the thyme plant which was bought for the quiche. Actually the thyme has been doing really well since I started watering it. I didn't bother picking off the leaves of the thyme because the stalks were really soft so I just kind of broke it up over the dish. I did the same with the basil leaves (no stalks please!).



Then the rest of the tomato sauce was poured over and evenly distributed. Finally on went the cheese. The fresh Mozzarella was shredded and the Parmesan finely grated. All of this was popped in the oven for around 30 to 40 minutes. At some point I felt like the cheese was not browning quickly enough so I increased the temperature by 10 degrees. This helped speed up the cooking.


And while that all was cooking I managed to clean up the kitchen and make some pasta to eat with it. I took the opportunity to finish the linguine that I used for the half an hour pasta with mushroom dish. You can also eat it with bread or rice and serve a nice green salad with it if you want to be fancy.





Wednesday 15 October 2014

Caramelized Leek Quiche

Oh my, oh my! Last night I could hardly sleep. 60 page views in one day AND the discovery of a caramelized leek quiche that was amazingly delicious. So delicious that it just had to be shared.

When I went grocery shopping on Monday (restocking after Paris!) not only did the savoy cabbage look good but so did the leeks. They were massive and fresh. I've always had problems with leeks. All the recipes that I know use the dark green part of the vegetable, but in Europe and the USA most of the dark leaf is cut off leaving light green leaves and a white stalk. But I was in the mood to buy what was cheap and fresh looking so I bought two huge stalks of leek.

Somehow I had in my mind that I wanted to make them into a quiche, it just felt right. So I went to my old friend (Google!) and asked him for a recipe. This is the one that I chose:


But you know how that goes, one has to modify the recipe a bit to accommodate ones specific situation! So I'll post my modified recipe here.

For all of you who just hate vegetarian food, this is for you. The final product tasted unbelievably as if it had some type of meat in it!

Feeds 4. Prep time 1 - 2 hours depending on how you do the pastry.

Ingredients:


Pastry:
6 oz Four
3 oz Butter, cold
1/4 tsp. Salt
Filling:
2 tbsp. Olive oil
500 g Leeks (white and light green part)
2 tsp. Fresh thyme leaves
Salt and pepper to taste
100 g Gruyere, grated
3 Eggs
125 ml Whipping cream

Method:


For the pastry follow this link http://vinitasfamilyblog.blogspot.de/2014/09/basic-pastry.html

So I made the pastry and then went out to the store to buy the Gruyere and the thyme. Here in Germany you usually buy herbs in a pot. I found this very weird in the beginning but I've figured out how to keep (at least!) my basil alive so I can reuse it over and over, so now I love it :)
Here is my thyme plant that now adorns my kitchen windowsill. Lets see how long it lasts!



Back at home I rolled out the pastry and put it in my favourite flan pan. It's an amazing non-stick pan that I bought many years ago. The pastry is always crisp and it never, ever sticks. And because it never sticks I can slide it right out of the form onto a plate so I never have to cut my quiches or flans while they are still inside and thus damaging the non-stick coating.

I pricked the base with a fork and then stuck it back in the fridge.

Then I cut up the leeks. First quartering them and then cutting them into slices around 1 cm thick.



Then I had to deal with the thyme leaves. Oh now that was a royal pain. Having first washed the thyme the tiny leaves kept sticking to my hands. But I painstakingly removed the leaves from the stalks until I had what looked like enough.


Then the fan oven went on at 180°C to pre-heat for the pastry shell. Into a large skillet went the olive oil and it was heated on medium-high heat. And then went in the leeks, thyme and salt & pepper to taste. The thyme smelt divine. The leeks need to be stirred every now and then because you want to caramelize them (i.e. make them brown) and not BURN them, which I very nearly did. You also want them to be evenly cooked (and caramelized) and stirring them will help you achieve this.


With the leeks cooking and the oven heating I took out my pie dish and coated it with aluminium foil and filled it with baking beans. Now for those of you who are looking for an alternative to those expensive artificial baking beans that you can buy in the store. I have the answer: mung beans! I first used mung beans because I wanted to roast some to make some mung kauwm (which is a yummy Sri Lankan sweet meat that requires roasted mung flour). I never got round to using the mung beans for anything other than baking beans. I've been using them for years and they work wonderfully.



By this time the oven was hot so in went the pie shell to bake for 20 minutes.

While the leeks were cooking I grated my cheese and mixed together my eggs and cream with more salt & pepper to taste. Now if you are wondering why I didn't follow the recipe here the answer is simple. It looked like I had too many leeks and the milk and extra egg would not have fit in my dish. Plus I really hate to waste egg white.
If you are short on cream I think that whole milk would work fine. I know my mum always made quiches with milk in Sri Lanka and they turned out delicious.

Once your leeks are caramelized they will look like this:



If you have time allow them to cool.

After 20 minutes take out the pie shell out of the oven, remove the baking beans and the foil and put the shell back in the oven to bake for a further 10 minutes or so.

Now the original recipe says you should let the pie shell cool before you fill it but I had to fill it immediately because I had to have the quiche cooked before I went to pick up my girls from their musical project. And if I let the shell cool, then the oven would have to be reheated again which is really a waste of electricity. And so I sprinkled half the cheese into the base of the hot pie shell, put the leeks on top of it spreading them out to fit in all the corners and then poured over the egg and cream mix. On top of that went the rest of the Gruyere and then in the oven for a total of 30 minutes.



Off went the oven, the door was propped open to let some, but not all, the heat and out of the front door I went. Off to perform my soccer mum duties!






Monday 6 October 2014

Xi'an

Oh today is my lucky day! I've been waiting for so long to get to this post but I had to get through Hangzhou first which was difficult. I think it has something to do with the fact that there was no good food associated with it!!

The old town of Xi'an is compact and quaint. Yes, there are lots of people but you should be used to that by now! And the main attractions is... the FOOD (Ah! And you thought it had something to do with terracotta warriors, didn't you?). Oh I so wish that we had stayed longer so that I could have eaten more.

Getting Around:

There are plenty of options here. As usual there are taxi's everywhere but they might not take you if you are not travelling for a long enough distance. There is a subway that runs north south but if you have luggage it's not the easiest to get to from the old train station, which is where the sleeper trains arrive. The high speed trains come into a different station further north of town and this station is hooked up to the subway. The buses are not crowded and are pretty easy to use.
Of course you are here to see the terracotta warriors which are on the outskirts of Xi'an so you'll need to either take the bus or hire a taxi to go there. There are air conditioned buses that leave from the old train station and they are very comfortable and reasonably priced. Read about our experience for some insider tips on catching the bus :)

Hotel:

We stayed at the Jiahe Hotel which goes under many different names!! That totally confused me and I was really worried that I might have been hoodwinked. The reason is, that just like in Shanghai, Expedia has the hotel positioned incorrectly on the map! This 陕西省西安市碑林区南大街4F伊莎美尔美容院, cut and paste into Google maps, will give you the correct location.
The hotel was nice and clean. The staff were grumpy when they were busy but otherwise they were helpful. They spoke English, which was nice. Don't take the breakfast the other alternatives are fantastic and cheap.
Our room looked something like this (without the couch, with a dinning table by the window and two double beds):


The windows are thin and don't quite close properly so there is a bit of noise from the street. A great price for four people, plenty of space and the best location ever. During our stay we only used motorized transport to get to and from the train station.

Day 12

So arriving refreshed and well slept in Xi’an we decided to catch a taxi to our hotel. It proved to be a challenge even with the address written in Chinese and my husband speaking the language (albeit brokenly). Most of the drivers claimed to not know where it was. We think that the hotel was just too close by and they wanted to get a better hire. This seemed to be a common problem all across China and it only got worse when we got to Beijing. Finally we found someone who was willing to take us and he was really nice. The hotel we stayed at is in an area that is difficult to access with a taxi (at least not without driving around in circles) so we were dropped off on the main road and pointed in the right direction. We had no idea where we were supposed to go and could not figure out where the front door was to the hotel. The best thing to do is to walk around the big shopping mall on the corner and eventually you will see it since it looks out onto the mall (or alternatively inform yourself before you go by pasting the Chinese address above into an online map).

Of course we were too early so our rooms were not ready so we left our bags at the reception and went out to explore. First of all we walked south along the main north-south road, appropriately named "south road" on the southern side of the bell tower.  A short walk brought us to the city walls and gate. On one side was a small side street with loads of shops selling calligraphy stuff. At the beginning of the street we picked up some noodles and tofu for lunch from a friendly street vendor. Be careful almost all the food in Xi’an is hot. And when I say hot I mean HOT! Ask for no chili … it will still be hot.
We took our noodles up to the city walls and ate under the only patch of trees on the wall overlooking the courtyard.



From here we had a nice view of everything. If you are lucky you might get to see an enactment of how people were greeted in years gone by when they entered the courtyard. My husband saw it last time he was in Xi’an but we did not. It’s apparently a bit like Disney Land and my husband thinks that it’s performed when the big tourist buses pull in.




After walking around a bit we decided to rent bikes and bike to the Northern gate. This was not as easy as it seemed because the office we first went to would not rent us bikes because our kids were too young. The minimum age is 10 years and although our eldest is 10 she does not look it. We were a bit bummed and wondered what we could do. We finally decided that my husband would go to the rental office on the other side of the gate and try to rent two tandem bikes. This was not a problem. With the kids and me not in sight they were happy to rent him two bikes. We left our 8 year old on a bench and told her to wait there until we had picked up the bikes. Neither of our two had a problem riding on the backs of the bikes. In fact they peddled way too fast for me and I had to keep shouting at them to stop pedaling, but I’m not too good at riding a bike.




We biked around the west side and stopped along the way to take in the old buildings inside the wall, which was an amazing contrast to the skyscrapers just outside the wall that stretched as far as the eye could see. 


Half way around there is a decent toilet which was welcome. We handed our bikes in at the north gate and headed down to the main street. We now had the option of taking the subway, catching a bus, or walking back to the hotel. We chose to stay out and walk back passing by the Muslim quarter on the way.

It’s a pretty long walk but don’t fear you cannot get hungry or thirsty along the way. There are so many cool places to buy food. We stopped at a place on a side road and got some bakery type stuff. We got a couple of large cookie like things and some bread like stuff. It was delicious. At that point we were wondering if it would be possible to go back to the place to get some more. This thought did not last long as we past a small shop that was making bread in a tandoori oven. This stuff not only looked delicious but it also tasted delicious. We bought a bread, sprinkled with sesame seeds, straight out of the oven. Oh! So delicious that my mouth is watering right now. 


On Maixian Street parallel to North Street
Our next culinary stop was at a sweet store where I bought a box of candied peanuts, sesame and goodness knows what else. Again delicious (on Beiyuanmen St.). Our journey continued and we walked along a small side street to get to the mosque. We had an off-line map to help us navigate our way there. There were so many side roads and so much to take in that we would have otherwise been lost. I was told it was a small mosque so we would not take long to look it over. The walk to it was amazing. There were so many cool looking things to eat. So many that we could not stuff in our bellies. We decided to come back and sample everything for dinner. Especially the crisps (chips) on a stick.

The mosque turned out to be anything but small! It was delightful to walk around the gardens and see the mixture of the cultures. Naturally Chinese culture was the dominant one. 



After the mosque we walked out towards the drum tower and back to our hotel so that we could check in. The bazaar between the mosque and the drum tower is very touristy and was not to our liking so we took a side street to get away from it and out into the open. At the hotel we were finally able to check in. The lady at the desk was really apologetic to us because they didn't have the room that we had booked. So she asked if we would mind terribly if we were given an upgrade!!! Of course we were devastated at the thought of a free upgrade!!

After settling in we headed out for dinner. We went back to Beiyuanmen St. where things were now bustling. And oh I can't even list all the things we tasted while walking down the street. 

Making Peanut Brittle

Quail Eggs on a Stick

Some Type of Candy

Stretching the Candy

Something Like Pittu

Tofu

Oh shoot! We didn't get to take a picture of the crisps on a stick. They were consumed too quickly!

Once we had walked the whole block plus more we were soooo stuffed. And not just stuffed, we also had bags with food in them. Wonderfully flavourful fried stuff, which we munched for days. Even though they lost their initial taste they were still good a couple of days later.

We were pooped and headed back to our hotel stopping only for a couple of photos of the illuminated bell tower.


 Day 13:
The next morning we were up early to make the trek out to see the famous warriors. My husband went out and purchased breakfast and lunch for us from a hole in the wall place (or should I say open air place) around the corner. The kids dinned on sesame balls and long doughnuts that we haven’t had since we left San Francisco. Everyone was in heaven. We packed up some vegetarian dumplings for lunch along with the left over goodies from last night and off we went. We asked at the front desk which bus to take to the train station and it turns out it stops right outside the hotel on the main road. Fantastic, it was a double decker bus! 

The terminal stop was the train station where the buses to the warriors leave. We crossed the road, went under the city walls and turned right. There was a long line but my husband had been here the year before on a conference and said the bus stop was quite far away. So we assumed that this line (which was worse than any Disney Land line I have ever seen) was for something else. However, as we got closer and closer to the bus stop we realized that we were wrong. This line was indeed to get to the warriors. Not willing to wait for so long we wondered up towards the private buses that were waiting for passengers. The first lady tried to sell us seats to all the sights and probably some shops too but when we explained that we ONLY wanted to see the warriors she pointed us to some other buses. We went over, confirmed that that is where they were going and got in. The bus was full of locals and I just hope we did not jump the line. The price was fractionally higher than what our guide book quoted but well worth not having to stand in that long line.

The ride was exciting with the bus driver bumping into another bus. Luckily he only lost his side mirror. Then the bus broke down!! Great we thought, but they were so, so nice. The bus conductor, who was female, apologized profusely and got out with us to take the next bus. The next bus was full but we all agreed that it would be better to stand the short way to the warriors in the air conditioned bus than to stand in the scalding heat waiting for the next. And who knows the next one might be full too.

Finally we arrived at the bus stop and took the long walk through the hawkers to the ticket counter. Again there were long lines that moved very quickly. Something that might be useful is that they had a large counter opposite the ticket counter for storing large luggage. This might be useful to know if you go to the warriors straight from the train, which was initially our plan but we didn’t know about the luggage storage.

You can either walk to the warriors or you can take an electric car. The electric car ride is very short and the walk is very long. Of course they make you walk a long way past all kinds of shops. Being on a budget we walked. Starving by the time we got through the first gate we stopped under some trees to eat our lunch. It didn’t seem common to picnic here. I thought that someone would come at any moment and tell us to get off the grass. But they didn’t. The only problem was the mosquitoes that smelled fresh blood and started to swarm around us. But we were ready for that and first sprayed ourselves with repellent.
After lunch we headed out to see the warriors. And I’ll just post some photos because there is not much to say except that they are truly amazing!!











Back to the bus and back to Xi’an. In Xi'an finding the bus back to the hotel was easy, it starts its route exactly where it stops it. This would have been useful for us to know (that’s why I’m putting it here!). Back at the hotel we refreshed ourselves and headed out for dinner. My husband had discovered a small hole in the wall noodle place last time he was in town so we went back there for dinner. The great thing was that you could pick what you wanted them to put in the soup. My girls were ecstatic: lots of thick noodles and tofu and NOTHING else, please. The cook was a bit perturbed by their orders but none the less he made the soup exactly as they said and they gobbled it all up. The whole adult sized portion! You could go in and sit inside but we preferred to sit on the side walk on the other side of the road on tiny little plastic stools. It was definitely an experience and the food was good too. Hot and fresh.

The Store on MaiXian St. (Cross Street: Dapiyuan)

Outdoor Seating across the Road (Indoor Seating also Available)

The Cooker

Enjoying the Noodle Soup

After dinner we had promised ourselves ice cream. We discovered this ice cream place the day before but were too full to eat any so we went there after dinner. Oh my, what heavenly ice cream. It was delicious and the flavours were from produce all around the province (okay there were some others too). The smallest portion was two scoops and they were big scoops. One topping of your choice comes with the ice cream and, get this, a cup of hot tea. I so wish we could have stayed longer but I had to find a toilet and they didn’t have one L



That was it for the day. Tiered and full we fell into bed.

Day 14:

Today was bell tower and drum tower day. We still hadn’t seen them! We managed to see both of the shows. The bell tower one was packed and although we could hear the musicians we could not see them. The drum tower was set up with a huge space at the front of the stage where all the kids went and sat. And the drumming, my it was wonderful. One of the lead drummers was female which we really enjoyed. The kids had a ball and listened intently standing at the side of the stage. Well worth watching. A pleasure to both the ear and the eye.



By now we had done all the usual sightseeing and the question was “what to do next?” If we’d been without kids we would have gone to see some more temples but the kids needed some time off. So we went to a mall that had an indoor ice rink on the topmost floor. The ice was not well kept but it was still a lot of fun. The room was not cold either. After skating around we went to find lunch. 


Being really hungry and a bit grumpy we took the first decently priced restaurant that we could find. It was not our type of place. All the staff were dressed up like 1950’s in Chicago, there were fairly lights all over the ceiling, the décor was all white, glass and chrome and the clientele looked all filthy rich. When we saw how over staffed they were we were rightly worried about how long the food would take to get to us. But it was still decent by European standards. The food was good but a bit pricey.

Leaving here we went to dunking doughnuts for dessert, walked around the streets a bit and did a bit of shopping at the lower end places (or at least our kids did). Then we picked up our packs from the hotel and headed to the train station to catch our train to Beijing, stocking up on noodle soup on the way.