You don’t have to read a Sagittarius daily horoscope If you want to get to know your Sagittarius friends better – instead, you can get to know them through their stomach! A person’s food preferences are greatly influenced by what inspires their soul and what they personally find comfort in. For all our firey Sagitarrius friends who have a birthday coming up, why not cook up something extra special just for them?
When the Sun is in Sagittarius, we all feel a little more friendly and adventurous. We are all ready to be a little more daring and experiment with new foods. As you prepare your holiday meals and party dishes, you will find these delicious dishes are also a great way to start a conversation because they are both rich in flavour and cultural history. Spread some cheer and love from your own kitchen this year, Sagittarius style.
Here are some of the key traits we love about Sagittarius that you can point out to make them feel loved on their birthday, or any day for that matter!
They will usually love a kick to their dish so add something spicy like chilis, cayenne or ginger.
If you had to go to three cities away to get ingredients, had to order special online or found a secret recipe this will tickle their fancy. Find something with a good story like your own special a family recipe or choose from the traditional recipes we gathered from around the world below.
Of course, you could wow them with a dish from a place they always speak of visiting to inspire them to finally go there! If you want to inspire the traveller in them, choose something obscure from a place many people haven’t heard of. Get creative!
Why show up to a holiday party with something everyone has already tried? Take a page from a Sag’s book and think outside of the recipe box. Sugar cookies and candy canes are delicious but predictable, so instead try these fun recipes to get people talking and mingling for a Sag-approved party!
2 clementine zests1 pack Filo pastry50g melted butter1 egg (beaten)1/2 cup flour for dusting100g mincemeatIcing sugar50g flaked almonds, a dash of brandy25 dried cranberries250g puffed pastryNow here are simple instructions for mini mince pies. Preheat that oven to 400 degrees. Mix mincemeat, chopped up cranberries, clementine zest, and brandy. Put down some flour and roll the puff pastry to a 1/4 inch thickness. Spread mincemeat on top leaving a 1/2 inch border. Roll it up and pop it in the refrigerator.
Butter two cupcake trays and put a layer of filo over the tray. Brush the filo with butter and add another layer and again butter it. Press the filo into the holes. Cut the pastry roll into 24 even slices. Place each in a hole and brush with egg and sprinkle with almond. Bake for 25 minutes. Let cool and pop the individual mini pies out. Then sprinkle with icing sugar.
2 tbsp. flour8 tbsp. sunflower oilSalt and pepper, to tastePreheat your oven to 425 degrees and grease frying pan. Wash that carp in and out using water and dry with paper towel. Brush fish in and out with oil and season with salt and pepper. Sprinkle with flour and bake 35 minutes until browned lightly. You can brush the fish with oil a few times while cooking. If you prefer to not eat a whole fish, make a schnitzel alternative with pieces of fish prepared the same way.
2 cups all-purpose flour,1/2 teaspoon salt,2/3 cup of butter,6 tablespoons water.For the meat filling you’ll need:
1 lb. ground pork1 lb. ground beef1 small onion, minced1 clove garlic, minced2 potatoes1 egg (beaten)1/8 tsp. pepper1/4 tsp. salt1/4 tsp. nutmeg1/4 tsp. ground cloves1/2 tsp. ground cinnamon1/2 tsp. poultry seasoningFor the pastry portion, mix the flour and unmelted butter and mix. Then add water until dough like. Make a round disc and wrap. Put in the refrigerator. Boil potatoes and mash but save 1/2 cup of potato water. Cook onion, garlic, beef, and pork in pan, drain the fat and make sure no pink is left. Combine the seasonings first then add them to the meat. Add the potato water and let the mixture simmer ten minutes.
Stir in mashed potatoes and cool as you preheat oven to 400 degrees. Flour a surface and roll out half of the dough to a 12-inch circle. Put this in the pie pan and then add the meat. Brush the top with egg and roll the rest of the dough to cover the top. Pinch the edges of the crust or fold top under bottom crust. Brush with egg and slice vent holes. Bake 30 or 35 minutes until it’s golden and light brown. Cool for 10 minutes before enjoying.
If you’re ready for this challenge, go ahead and Google the recipe yourself. This recipe is long and would have tripled the length of this article! Here’s one recipe that looks relatively easy to follow. Because this is a big project, you may want to give yourself 2 or 3 days and make sure you look up how to prep real green bananas and plantains.
2 cups masa harina1/2 cup beef or chicken broth1/2 tsp. baking powder2/3 cup lard (optional)8 oz. dried corn husks1/2 tsp. cuminFor the filling, you’ll need refried beans and Mexican rice with a blend of cheeses.
Soak the corn husks in boiling water for 30 minutes. Using a mixer, combine lard and broth 3-5 minutes. Add the masa harina, salt, cumin, and baking powder and then stir in lard with mixer. Add more broth to make the dough soft and mix more. The consistency should be like peanut butter and you’ll know you’ve mixed enough if a small dough ball floats in water. Prepare a corn husk laid flat with glossy side up. Place spoonful of masa on the husk and cover with plastic wrap pressing it into a thin layer. Add a scoop of filling towards the wider end and fold one side in 1/3 of the way and the other side to cover it. Fold the bottom of the husk up.
Cover the bottom of a steamer pan with water and place tamales upright so folded end is on the bottom. Steam for 50 minutes. They are done if the husk pulls off easily.
2 1/2 pounds of eel2 cloves of garlic1/2 bay leaf per piece of eel~ 2 tbsp. olive oilSalt and pepper1 tbsp. white wine vinegarAll-purpose flourVegetable oil for fryingCut the fish into 3-inch slices and rinse and dry. Crush the garlic, cut it in half and rub the fish with it. Season with pepper, salt, olive oil and vinegar. Top them with bay leaf. Let them marinate for an hour. Roll in flour, fry in medium hot oil to a golden brown and let the oil drain off on paper towel. Add more salt and pepper and serve with lemon wedges.
4 eggs2/3 cup sugar3 tbsp. cocoa2 tbsp. water1/2 tsp. cream of tartar1 tsp. vanilla extract1/2 cup ground almonds1/2 cup cake flour2 tbsp. powdered sugarChocolate buttercream icingSalt1/2 cup pistachios, choppedYou’ll also need a jellyroll pan.
Here’s how to make this thing! Preheat oven to 375 degrees. Grease the pan, line it with wax paper, grease the wax paper and powder with flour to prevent sticking. Beat egg yolks (not the whites) with mixer. Add 1/3 cup sugar, water, vanilla, almonds, cake flour and cocoa. Next separately beat egg whites at high speed. Add cream of tartar and salt. Add 1/3 cup sugar 1 tablespoon at a time. Gentle mix into egg yolk mixture. Spread into the pan and bake for 10 minutes.
On a cooking towel, sift powdered sugar in a 10×15 inch rectangle. As the cake is done, loosen it and turn it onto the towel. Take wax paper off. Roll up with the towel from the narrow end and cool on a cooling rack with the edge down. Unroll and remove towel. Spread icing. Reroll and wrap to place in refrigerator. Cut a small diagonal slice and place angles together as if it’s a branch. Top with frosting with the edge down on serving plate. Score with a fork to look like wood grain. Surround with crushed pistachios to look like moss.
Think about using spices that aren’t used in a common kitchen, like wasabi, ginger, curry or even jalapenos. If it’s not bland, they’ll love it. You can find interesting sweeteners like monk fruit, dates, or coconut sugar to try something new as well.
If a food or ingredient isn’t something many people use, a Sag will probably be interested! Capers, caramel glazes, peanut sauce, or berry compote are all fun and unique flavorful ingredients that could inspire you when cooking.
If you go to a food market that sells unique foods from other places in the world, you’ll find plants and spices that are more obscure like kumquat, horseradish, buddha finger, durian, or cherimoya. Check out this fun guide to 30 fruits from South America and see how many you’ve heard of or tried.
If you have dietary concerns or food allergies, you can always make gluten-free or vegan versions of these. You can also find recipe alternatives online so you don’t have to figure it all out yourself! Cooking new things and trying new flavours enhances creativity and builds self-confidence, so channel that Sag fire and go for it!