••••WINTER SOLTICE 2019❄️🥶☃️⭐️🌈!!••••

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••••WINTER SOLTICE 2019❄️🌟✨💫!!

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••••SANTA DAD🎅❄️☃️!!

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❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️❄️✨⭐️

••••THE TRADITION OF CHRISTMAS🎅🤶🎄❄️!!••••

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••••THE TRADITION IF CHRISTMAS!!

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          ••••ENJOY THE TRADITONS  OF                                                           ••CHRISTMAS🎄🎅❄️!!

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••••ENJOY THE VIDEO!!

🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅

❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅❄️🎄🎅

••••C🎅A🎄T🌎W••EASY TAMALES••(COSTA RICA)🇨🇷🥘🌽🧀🧈🌯!!••••

(Source:travelandandleisure.com and touropia.com photos and fluentin3months.com and unsplash.com and fonders travel guide and travel excellence.com and tripmasters.com and study abroad photos and Pinterest and Jess wandering photos and mexicanplease.com and Patrick Calhoun recipe and photos and The Tico Times video and Nani Nani Kids video and Phoenix and Scott video and Marcia Perez-Del Valle video)














••••C🎅A🎄T🌎W••EASY TAMALES (COSTA RICA)🇨🇷!!

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 
Servings: 4 (10-12 tamales)
 Calories: 832kcal 
Author: Mexican Please

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Ingredients

1.5 cups masa harina (corn flour)
1 cup stock (plus more to combine dough)
1 teaspoon salt
1 teaspoon baking powder
6 tablespoons lard
3 tablespoons butter
20 dried corn husks
Tamale filling (feel free to customize to your liking):
2 cups bean dip
1 cup cheese

Instructions

Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got.

 You can use a bowl or plate to keep them submerged if they float to the surface. 

To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. 

 Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.

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Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. 

 Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.  

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Add half of the masa dough to the fat and combine using the hand mixer on medium speed. 

 Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. 

 I usually end up using my hands to give it a final mix.

Drain the corn husks and pat dry a few of them. We'll use the husks that are widest and intact. 

Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side.

 I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk.

 You could also use the back of a spoon or a spatula to spread the dough. 

Add 2-3 tablespoons of filling to each tamale. I used bean dip and cheese for this batch.

Fold the tamale onto itself and seal the edges so that you have a cocoon of tamale dough surrounding the filling. 

 Roll the remaining husk around the tamale and fold the bottom portion of the husk upwards. 

Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer. I used a large stock pot with approximately 1" of water in it. 

Bring the water to a boil and then lower heat to mediumish. My stove setting for this batch was between medium and medium-high. 

Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam.

 Cover the tamales with the remaining corn husks to prevent water from dripping into the open ends.  

Steam for 60-75 minutes.
 Keep an eye on the pot to ensure that there is always water to steam; if it runs low you can add more. When the husk pulls away readily from the tamale then they are done.
 Ideally the tamale has a light, moist consistency. 

Serve immediately with your choice of Salsa and sides. 

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Notes
Whipping the fat using a hand mixer will incorporate some air into the fat and result in lighter, fluffier tamales.

To simplify the process, I usually make these tamales using leftover fillings, but feel free to make any filling that sounds appealing to you. 

I usually start checking on the tamales after they've been steaming for an hour. If the husk pulls away readily from the tamale then they are done. Ideally, the dough has reached a light, moist consistency. 

I used homemade, unsalted stock for this batch. If you're using store-bought stock high in sodium then you won't need to add as much salt as I did. 

Keep an eye on the pot during the steam to ensure that it always has water in it. If it runs low simply add more water to the pot. I used a larger pot for this batch so I didn't have to add any additional water during the steam. 

••••RECIPE BY PATRICK CALHOUN!!

🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫🥘🌯🥫

••••C🎅A🎄T🌎W••SAFFRON BUNS••(SWEDEN)🇸🇪🥛🍶🍚🍳🥘🥯🧈!!••••

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••••C🎅A🎄T🌍W••SAFFRON BUNS (SWEDEN)🇸🇪!!

••••LUSSEBULLAR SAFRON BUNS!!
🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪 ••••ENJOY THE VIDEO!!

PREP 40 mins
COOK 15 mins
DIFFICULTY More effort
SERVES/MAKES Makes 12

Ingredients

300ml whole milk
½ g pack saffron
75g unsalted butter, cut into cubes
500g strong white bread flour
100g golden caster sugar
7g sachet fast-action yeast
1 large egg, beaten, plus extra for egg wash
a little oil, for greasing
24 currants

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Method

Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.

In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.
Knock back the dough and divide into 12 equal portions. 

Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C 
fan/gas 6

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when ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

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🇸🇪🎅🌎🇸🇪🎅🌎🇸🇪🎅🌎🇸🇪🎅🌎🇸🇪🎅🌎🎅🇸🇪🌎🇸🇪🎅🌎🇸🇪🎅🌎🇸🇪🎅🌎🇸🇪🎅🌎