"A Global Movement of Positive Energy!"
VERTIKAL LIFE Magazine

 

Along with carving the ham and eating gingerbread cookies to our hearts' content, there's another big food tradition that comes on Christmas day.  For over a century, Jewish families in the U.S. have been paying a visit to their favorite Chinese restaurant for a special annual meal.  Today, the occasion has become such a tradition that Chinese restaurants fill up quickly and see business boom for the day. New York City's Shun Lee, for example, has received around 1,300 reservations for the day in the past.

But while people now excitedly anticipate the popular custom, its roots are bittersweet. Though there are several theories as to how this practice began, some experts agree that it's rooted in finding unity amid adversity.

Being the two largest immigrant groups at the turn of the century that weren't Christian, Chinese and Jewish people both understood "what it's like to be outsiders."

Jennifer 8. Lee, a producer of "The Search for General Tso," explained to The Atlantic that being the two largest immigrant groups at the turn of the century that weren't Christian, Chinese and Jewish people both understood "what it's like to be outsiders."

Published in Cultural Chef

While this recipe by children's cookery author Annabel Karmel might be for the kiddies, we think it's pretty perfect for adults too.

 Eggs make the perfect breakfast, and this omelette by Annabel Karmel is one that will have all your family craving more. Filled with new potatoes, courgettes and tomato, it's the perfect combo of nutritious and filling.

The Perfect Spanish Omelette Recipe

Makes: six portions

Ingredients:

100g small new potatoes
1tbsp olive oil
1 small onion, peeled and finely chopped
1 courgette, diced or grated
2 tomatoes, peeled , deseeded and roughly chopped
4 eggs
1tbsp milk
2tbsp freshly grated
parmesan cheese
salt and pepper to taste

 

Method:

Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce to a simmer and allow to cook for around 12 minutes, until tender. Drain, leave to cool and then cut into slices.  Heat the olive oil in an 18 to 20cm non-stick frying pan. Add the onion and sauté for two minutes, then add the chopped courgette and sauté for around six minutes.  When the courgette is cooked, add the tomatoes and cook for two minutes, then stir in the potato slices.  Beat the eggs together with the milk, parmesan and a little seasoning. Pour the mixture over the vegetables and cook over a medium heat for about four minutes or until the eggs are set underneath.  Place the frying pan under a pre-heated grill and cook for around three minutes, until golden and set.
Allow to cool, then cut into wedges and wrap in foil.

Published in Cultural Chef
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