In honour of the Netherlands and Spain making it into the World Cup finals this year, we tried to choose foods from each nation as part of our brunch:
Chorizo Pamplona
Chorizo Castellano
Leerdammer cheese
Smoked Maasdam (or a type of Gouda? I can't remember)
which were all procured at Oyama Sausage Company on Granville Island.
Claudia made delicious potato pancakes that we ate with the chorizo, cheese, and some scrambled eggs.
Liz brought cinnamon buns and gluten-free banana bread that weren't representative of any country other than the one called awesome.
And finally, we finished the meal with mimosas made from Spanish sparkling wine that both Brendan and Ian coincidentally brought. I checked afterwards and apparently I opened the bottle incorrectly because I twisted the cork and not the bottle. And I definitely didn't cover the cork with a cloth because I'm that badass.
Since the weather has been scorching lately I made Irish coffee milkshakes, but neglected to take a picture since it was melting....meeeeltiiiing. However, I took the leftover coffee and made myself an iced latte that I drank while writing the previous post.
Irish Coffee Milkshake
Breyer's Vanilla Ice Cream
Bailey's
Kahlua
Cold coffee
I stirred together two packets of Starbuck's Via instant Italian Roast with 500ml of cold water and put it in the fridge for a couple of hours. In a 4L pyrex measuring bowl I put two-ish shots of Bailey's with a shot of Kahlua and about half the coffee. I then scooped in a little over a half a carton of ice cream and blended it with a hand mixer until it was an even consistency. I put the mixture in the freezer to let it settle, stirring once in about a half hour. It was still pretty runny when when I served it, so give it more than an hour if you want it to be more like ice cream than a beverage.
Photos by Richard and Janos.
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