Italian food pilgrimage https://journals.worldnomads.com/sirinne/ Mon, 6 Apr 2026 21:07:40 GMT World Nomads Adventures I am a self-taught photographer with a passion for music and travelling. I have done an internship in one of Finland's biggest entertainment media and while I still love rocking out in the photopit and continue shooting concerts this is a starving artist area of the photography business and I have to do it as a hobby and not a job. I am currently unemployed but still hold some hopes of entering the professional field before I give up and get a 9 to 5 job and this trip could be a great opportunity to expand my portfolio and hopefully open some possibilities for me to go pro in a different area of photography. Of course I am stoked about the chance of getting advice and mentorship from a seasoned pro, this experience was absent from my studies. And of course I am beyond excited about the chance of travelling to a destination I know I'd never be able to go to on my own and possibly seeing a real ocelot :) During my internship I learned good work ethics in both photography and journalism. I have some experience as a photoassitant. I am respective of other people's culture and always do my best to not be a burden to my travelling companions. https://journals.worldnomads.com/sirinne/photos/49485/Italy/My-Scholarship-entry-An-unexpected-journey-Sorrento-To-Capri-And-Back-Again Travel Italy sirinne https://journals.worldnomads.com/sirinne/photos/49485/Italy/My-Scholarship-entry-An-unexpected-journey-Sorrento-To-Capri-And-Back-Again#comments https://journals.worldnomads.com/sirinne/photos/49485/Italy/My-Scholarship-entry-An-unexpected-journey-Sorrento-To-Capri-And-Back-Again Wed, 22 Oct 2014 09:51:00 GMT 0 Ingredients: For goulash: 300 g good quality beef 4 medium-sized potatoes 1 carrot 1 onion 200 g champignons 1 green paprika 1 red paprika 3 tomatoes 2 cloves of garlic 1-2 tbsp ground paprika 0,5 teaspoon cumin 1 tsp chili paste 1 tsp salt 0,5 tsp black ground pepper Beef broth cube For sauce: 30 g butter 1 tbsp flour 2 tbsp creme fraiche 0,3 l crushed tomatoes or tomato paste Cut the beef into 1-1,5 cm cubes. Put the beef into a thick-bottomed pan, add ground paprika, salt, cumin seeds, black pepper, chili paste, the beef broth cube. Add water to cover the meat. Gently bring to a boil, then allow to simmer over a low flame with the lid for about 2 hours. Cut the potatoes into 6 chunks, chop carrots lengthwise and crosswise.Add to the mixture and cook on low flame for 10 minutes. Cut the mushrooms and the red and green paprika into half a centimeter thick slices.Add to mixture and cook on low flame for another 10 minutes. Dice the onion, add to mixture. To prepare the sauce melt the butter on a low flame in a frying pan, mix in the flour. Add creme fraiche and crushed tomatoes. Add water if the sauce is too thick. Slowly bring the sauce to a boil, allow to simmer for 5 minutes. Slice the tomatoes. Add tomato slices, minced or finely chopped garlic and sauce to the soup. Let the soup stay under the lid on a warm stove for 10 minutes. Serve hot. The traditional goulash does not have mushrooms, onion or tomatoes as ingredients, and the sauce is optional but adds thickness and a creamy taste to the dish. Extra ground paprika and chili paste can be added to taste depending on how spicy you like your food. The story behind this recipe The recipe is my own modification of Hungarian goulash. I discovered this nourishing soup during a short thrift trip to Budapest. It was late autumn. I flew in with a friend on Friday and we were due to leave Saturday afternoon. Our funds were severely limited and at first we were a bit suspicious of Hungary's signature dish because of its laughably low price and were not convinced anything short of a beef chop with a generous serving of fries could keep hunger away for long. Yet once we tried it that's what kept us warm in between racing from one sight to the other on a windy November day. Not only was a plate enough to keep you full for hours of sightseeing, the soup was delicious beyond measure. Obviously the waiters were not ready to surrender the whole recipe, so a plan was devised to order goulash in several restaurants and ask just one question at each eatery about how the soup is prepared. After ordering at 4 different places in one day and getting too stuffed for comfort I was able to piece together the main idea behind preparing the dish. I experimented with the recipe multiple times on my return home and built upon it, finally coming up with a dish that is healthy, filling and extremely flexible in additional ingredients. https://journals.worldnomads.com/sirinne/photos/45950/Hungary/Passport-and-Plate-Goulash Travel Hungary sirinne https://journals.worldnomads.com/sirinne/photos/45950/Hungary/Passport-and-Plate-Goulash#comments https://journals.worldnomads.com/sirinne/photos/45950/Hungary/Passport-and-Plate-Goulash Tue, 11 Mar 2014 07:09:00 GMT 0