tag:blogger.com,1999:blog-83155210267782513642016-10-24T12:07:38.539+02:00The kitchen finesseVerahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-8315521026778251364.post-6372999941850667432014-05-07T00:15:00.003+02:002014-05-07T00:15:48.383+02:00Going Going Green<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xNxxOsAI-co/U0_scP9eZEI/AAAAAAAACuM/WPL9OnL1gok/s1600/favabeanpeasaladwithegg_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xNxxOsAI-co/U0_scP9eZEI/AAAAAAAACuM/WPL9OnL1gok/s1600/favabeanpeasaladwithegg_blog.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">I don't know why, <i>somebody please explain it to me</i>, whenever I decide to go on diet, I get immediately hungry. Or when I decide to seriously cut back on sugar and carbs, I crave a large chocolate cake. Not a slice, a cake, and believe me, at that point I could easily finish it.</div><a name='more'></a><div style="text-align: justify;"><br />There was no different this time either. As soon as I thought on the magic word of diet, I was starving for sweets, and in 30 minutes I managed to empty the entire cookie shelf I have. After that of course followed the huge remorse, but I couldn't help myself. And it is the same struggle every single day. I'm quite determined in the morning to keep up the good will and not breaking the diet, but by the clock hits 6 pm, I cannot help myself..... I &nbsp;must stay strong! I must stay strong, I must....&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Time has come, the temperature is reaching the 25C outside, and the bathing season is just around the corner. I have to, and I will stay strong this time. Although it seems like the Summer is not the key motivating factor, I seriously have to find something that keeps me away from the cookie shelf.<br />So if everything goes right, a new era is coming in the life of the blog, that will from now on called The Green era. I will bring all kinds of greens to you, starting with this gorgeous veggie plate. you might want to join in me on the diet. I would love that, knowing that I'm not alone struggling in this endless fight against myself.</div><div style="text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z4Q-AMtcz8c/U0VXt60S9jI/AAAAAAAACtI/PQme8dVNRVs/s1600/favapeas_dip_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-z4Q-AMtcz8c/U0VXt60S9jI/AAAAAAAACtI/PQme8dVNRVs/s1600/favapeas_dip_blog.jpg" height="477" title="" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-canyqxTm-QI/U2lUdX2DkyI/AAAAAAAACus/qUpV31-8Prg/s1600/favabeanpeasaladwithegg_blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-canyqxTm-QI/U2lUdX2DkyI/AAAAAAAACus/qUpV31-8Prg/s1600/favabeanpeasaladwithegg_blog2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h4>Warm Fava Bean &amp; Peas Salad&nbsp;</h4><br /><i>Ingredients:</i><br />fava beans<br />peas<br />young salad leaves<br />an egg<br />butter<br /><br /><u>Lemon chili dressing:</u><br />50ml fresh lemon juice<br />100ml extra virgin olive oil<br />chili flakes<br />1 garlic clove (minced)<br />pepper<br /><br /><span style="font-family: inherit;">1. In a small bowl, combine lemon juice, olive oil, garlic and chili flakes.</span><br /><span style="font-family: inherit;">2. Melt butter in a sauce pan, and saute peas and fava beans for 10 minutes.</span><br /><span style="font-family: inherit;">2. Remove from heat and stir in the lemon sauce.</span><br /><span style="font-family: inherit;">3. For poached egg, bring water in a saucepan to almost boiling, then lower the heat until it is simmering.&nbsp;</span><br /><span style="font-family: inherit;">4. Crack an egg into a small cup, then carefully drop the egg into the water. With a spoon, nudge the eggwhite closer to the yolk.&nbsp;</span><br /><span style="font-family: inherit;">5. Leave the egg in the water for few minutes until the eggwhite is cooked.&nbsp;</span><br /><span style="font-family: inherit;">6. Top the salad with poached egg and serve with warm toasted bread. </span><br /><span style="font-family: inherit;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1A5Zz6c1eMQ_-jJcGm5EYPaVPeol2fvZbUyZJxpgWj9I/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="http://1.bp.blogspot.com/-KIQVMSHNwGI/U2lX3kFX2MI/AAAAAAAACu4/-ESr21-1AsM/s1600/printtherecipe.jpg" /></a></div><span style="font-family: inherit;"><br /></span><br /><br /><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com6tag:blogger.com,1999:blog-8315521026778251364.post-71636066318930234142014-04-06T17:15:00.004+02:002014-04-06T18:35:53.185+02:00A Perfect Combination<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tcv6vIC0LYI/Uz-krbqlEGI/AAAAAAAACrc/6XyqnJ1GFFk/s1600/yogurttart_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tcv6vIC0LYI/Uz-krbqlEGI/AAAAAAAACrc/6XyqnJ1GFFk/s1600/yogurttart_blog.jpg" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When it comes to dessert, I prefer the simple and easy kind. Especially on Fridays and Weekends, when my other half is fixated on having some sweet. He does have a sweet tooth just like I.</div><a name='more'></a><div style="text-align: justify;">The funny thing is, and I really do not have any idea how this could have happened, but my daughter does not really like sweets. This is a mystery, or a joke that mother nature is playing on me, because I love to bake. Not only sweet she detests, but also bread, chocolate and any kind of pastry with one exception. She seems to like brownie like chocolate cake. I have seen her eating it with my very own eyes in the kindergarden. But kids seem to be more experimental among peers. I have a hard time every year what birthday cake to prepare for her, but this year I am already certain that it will be an airy chocolaty kind. Hope she will still like it by then.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So she does not eat cakes, but she has lots of fun helping to prepare them. This time I was hard press to save the tart shell from her caring hands, and she insisted to help pouring the yogurt cream in the tart shell. It is not an easy job to take photos while my helpful two and a half year old is around. I was hoping that after so much help she will at least lick the cream, but no. She even made a disgusted little snort. Well, only if she knew that this yogurt lime combination is made in heaven. It is the best filling I can imagine on sunny days. It is refreshing and just on the right balance between sweet and sour. It is a regular at our house every time the temperature reaches the 22C and it is warm enough to sit out on the terrace. I still hope that someday she will take a bite from this heavenly tart or the strawberries at least.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IuRntIVTpt4/Uz-kjYPGAtI/AAAAAAAACrY/5EVZGSHl-Mc/s1600/yogurttart_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IuRntIVTpt4/Uz-kjYPGAtI/AAAAAAAACrY/5EVZGSHl-Mc/s1600/yogurttart_dip.jpg" height="476" width="640" /></a></div><br /><h4>&nbsp;Cheats Yogurt Tart</h4><br />Ingredients:<br />300g puff pastry<br />150g greek style yogurt<br />150ml heavy cream<br />2 teaspoons lime juice<br />1 teaspoon lime zest<br />4 tablespoon caster sugar (or to your liking)<br /><br />Preheat the oven to 180C. Fill a loose bottom tart pan with the puff pastry, pressing it also on the sides.<br />Cover with parchment paper and fill with ceramic beads or dry beans and bake blind for 10-15 minutes.<br />Remove ceramic beads/dried beans, push down the pastry in the middle if it puffs. Brush the sides with egg wash and scatter with sugar.<br />Bake the trat shell for another 10 minutes or until sides turn golden. Let it cool in the pan.<br />For the filling, in a bowl whip the yogurt, heavy cream, lemon juice, zest, and sugar until thick and creamy.<br />Spoon filling into tart shell and top it with fresh fruit.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1IIdlpH2hiGre8pBChTuF__bYAh9hwKdvmEbt6a_BL10/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TU8no_BV6hY/U0Ftgn5J31I/AAAAAAAACrw/8nPhGXaTAwU/s1600/printtherecipe.jpg" /></a></div><br /><br /><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com4tag:blogger.com,1999:blog-8315521026778251364.post-86511083402035956352014-03-13T08:44:00.002+01:002014-03-13T08:44:15.298+01:00Chocolate Indulgence<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RUE35E0J5xo/UyFaGe2AIMI/AAAAAAAACqo/WIq0b2zVMik/s1600/chocolatepavlova_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RUE35E0J5xo/UyFaGe2AIMI/AAAAAAAACqo/WIq0b2zVMik/s1600/chocolatepavlova_blog.jpg" /></a></div><br /><br /><div style="text-align: justify;">Let's face it. I've been a miserable food blogger lately, but now I'm determined to bring this blog again up and going. I won't bore you with the details why I haven't been around and why I abandoned this precious baby of mine. Let's just leave it there that I've been in a some kind of work coma and was just about time that I awake.&nbsp;</div><a name='more'></a><div style="text-align: justify;">Hope you will find back your way to my blog, and join me down on the road with all those delicious recipes that I have here awaiting for you. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The minute I decided to make this utterly delicious dessert, I knew I will start blogging again. I mean, look at his beauty. This has to be shared. As you already know by now, I'm a fool for desserts and any kind of sweets. Honestly, I should really cut back on the this area but show me a person who can resist chocolate, whipped cream and those sexy red strawberries. I just can not, want not and it is so delicious that is worth all the bad conscious after.&nbsp;</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-iDSN-abHZGY/Ux3BXpfxbbI/AAAAAAAACqU/_W3yMCstTIU/s1600/pavlova_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iDSN-abHZGY/Ux3BXpfxbbI/AAAAAAAACqU/_W3yMCstTIU/s1600/pavlova_dip.jpg" height="476" width="640" /></a></div><br /><h4>Chocolate Tonka Bean Pavlova</h4><br /><b>Ingredients:</b><br /><span style="font-family: inherit;">2 egg whites</span><br /><span style="font-family: inherit;">110g caster sugar, sieved</span><br /><span style="font-family: inherit;">3 tablespoons cocoa powder</span><br /><span style="font-family: inherit;">1 teaspoon cornstarch</span><br /><span style="font-family: inherit;">1 teaspoon white wine vinegar</span><br /><span style="font-family: inherit;">a pinch of tonka bean</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Heat the oven to 140C and line a baking tray with parchment paper.</span><br /><span style="font-family: inherit;">Whisk the egg whites with an electric mixer until they form stiff peaks, then whisk in caster sugar, 1 tablespoon at a time, until the meringue looks glossy.</span><br /><span style="font-family: inherit;">Whisk in the vinegar, cornstarch, tonka bean and cocoa powder.</span><br /><span style="font-family: inherit;">Spread the meringue on the parchment paper creating a tall circle. The sides should be little higher than the middle.</span><br /><span style="font-family: inherit;">Bake the pavlova for 30 minutes &nbsp;then turn off the heat and let the Pavlova cool inside the oven.</span><br /><span style="font-family: inherit;">Serve it with whipped cream and fresh strawberries.</span><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1RiTx3kb58JPux_SghnS43Qrld3v-b74_SaAZgBUslyQ/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-D5QL4KQ0YuU/UyFeGtqGU-I/AAAAAAAACq0/IUN_tve1Yro/s1600/printtherecipe.jpg" /></a></div><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com5tag:blogger.com,1999:blog-8315521026778251364.post-16043613680946693672013-12-13T20:33:00.005+01:002013-12-13T21:19:24.743+01:00Twelve days to Christmas<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0wVuQmqcr1U/UqtLsNNobyI/AAAAAAAACpo/gFfwVXAFCZA/s1600/SFxmasvodka_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0wVuQmqcr1U/UqtLsNNobyI/AAAAAAAACpo/gFfwVXAFCZA/s640/SFxmasvodka_small.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">It is always a shock to me how fast Christmas arrives. It is no difference this year either. All I know is we hit November, and all of a sudden the calendar shows December. </div><a name='more'></a>Where did all the November go? And most importantly, what have I been doing beside work? End of the year is really a rush, cannot take even a small break off of work. I love my job, I really do, but it would be nice to finish the wrapping of presents, baking, cleaning, and who knows what else without being stressed out. I promise each and every year, that the next one will be different, of course. I will make sure that everything is done on time, and I enter the holiday season with a huge, relaxed smile on my face.<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">&nbsp;I love to give home made presents to my family. I really cook my heart into the cookies, cakes I give away, and I also prefer to get self made gifts. If you are short on time, like me, this is a great gift to anyone. These surprises are prepared for my cousins. I am sure they will love this home made cranberry and orange infused vodka. I cannot think on something easier to prepare, really. All you need is quality vodka, fruits and clean jars. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NZ5pabr2MeI/UqtLtyrFt3I/AAAAAAAACpw/ZfnguFmh07c/s1600/cranberryvodka_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NZ5pabr2MeI/UqtLtyrFt3I/AAAAAAAACpw/ZfnguFmh07c/s640/cranberryvodka_dip.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="font-size: large;">Cranberry and Orange infused Vodka&nbsp;</span></b><br /><br />1. Spoon two handfuls of cranberries in a jar (300ml).<br />2. Crush the fruits a bit with a fork or muddler.<br />3. Top the cranberries with thinly cut orange skin (about 3-4 slice).<br />4. Fill the jar with vodka, seal it and let it stand for about 2 weeks.<br /><br />&nbsp;At the end the vodka will get a nice red tint, and super fruity taste. Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com2tag:blogger.com,1999:blog-8315521026778251364.post-37450693427285063292013-08-10T17:25:00.003+02:002013-11-12T13:16:56.944+01:00A diet worth breaking for<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K6XSg92ZDwo/UgZPfauLlSI/AAAAAAAACmk/HUgUD9_Rrn0/s1600/pudding-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-K6XSg92ZDwo/UgZPfauLlSI/AAAAAAAACmk/HUgUD9_Rrn0/s1600/pudding-blog.jpg" /></a></div><br /><div style="text-align: justify;"><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a> This is THE sweet that is worth breaking your diet for. I did, just now, and I enjoyed every spoonful of it. I wasn't planning on breaking my diet plan at all, it just happened.</div><a name='more'></a><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The morning started as usual. At 8 a.m. sharp, my daughter opened her eyes next to me and woke me up calling "Mommmmmyyyy" as loud as she could manage. Now, this is the thing about being a mommy. I would have been mad at anyone shouting in my ear early in the morning, <i>or any part of the day,</i> but not at my daughter. I think this is the sweetest thing waking up to. So the day went on with breakfast, cleaning, shopping and lunch, the usual stuff really. But as soon as she was in the bed for the afternoon nap, a plan<i>, or better to say,</i> a cake started to take shape in my head.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I've been a pretty good girl so far, never cheating on the diet, keeping the carbs as low as possible, and I already lost a size in 3 weeks. I definitely deserved a cake. Not just any cake, but a luscious, sticky and sweet chocolate peanut butter and red fruit self saucing pudding. And so it happened! In fact, I'm eating it right now. Simply delicious! And because this day is already lost from my diet point of view, I asked my hubby to take us out to dinner to the local (100% authentic) Italian restaurant. Ooohhhhh yessss !!! I'm having a huge bowl of carbonara in mind. But for sure I coming home for the dessert!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a2jjCITXXlw/UgZPfA-LLVI/AAAAAAAACmw/MQopkQ4lsaA/s1600/pudding-blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-a2jjCITXXlw/UgZPfA-LLVI/AAAAAAAACmw/MQopkQ4lsaA/s1600/pudding-blog1.jpg" /></a></div><a href="//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><br /><br /><h3>Chocolate Peanut Butter &amp; Red Fruit Self Saucing Pudding</h3><br /><h4>Ingredients:</h4><br />250ml raw cane sugar<br />250ml almond flour<br />2 large tablespoons peanut butter<br />4 eggs<br />80g 70% dark chocolate<br />125g butter<br />3 cups mixed red fruit (raspberry, strawberry, red currant)<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat up oven to 180C (fan forced).</div><div style="text-align: justify;">In a double boiler melt chocolate and butter. With an electric mixer, whisk together eggs, sugar, peanut butter and almond flour. Pour in melted chocolate and mix it well with the batter.</div><div style="text-align: justify;">Fold the fruits into the batter, and spoon it in a cc. 20 cm diameter oven proof dish. Cover with foil and bake it for 30 minutes.&nbsp;</div><div style="text-align: justify;">Let it cool for 10 minutes before serving and top it with whipped cream.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1hyjFKJCeIB2Wi67MOYXKPtY1W9NhsMyQNaGKZaJQIsY/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2ODyCgN9HiY/UgZbEKrYI7I/AAAAAAAACm8/RIaT7KzS1Cg/s1600/printtherecipe.jpg" /></a></div><br /></div><br /><br /><script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com2tag:blogger.com,1999:blog-8315521026778251364.post-91326258441355640112013-07-18T22:32:00.003+02:002013-07-18T22:32:31.171+02:00The Heat is On<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-j_A-t_yjwr0/UehLJ3fmpDI/AAAAAAAACkE/eQQ21qzQvXE/s1600/granita_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-j_A-t_yjwr0/UehLJ3fmpDI/AAAAAAAACkE/eQQ21qzQvXE/s1600/granita_blog.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Finally, the heat is on! 30+ Celsius, and I cannot think on anything else just drink and maybe some icy treats.</div><a name='more'></a><div style="text-align: justify;">My diet is going just fine, thanks to the hot weather. I eat tons of fruits- only- and drink like a seaman -water exclusively. I love you summer! Lately I have been doing golf. I wanted to start it years ago, but something always messed up my plans. So for a few months now, I started to play and it is even better than I imagined. It is just unbelievably peaceful out there in the green, the sun is shining, you are really part of the nature out there and when you hit the ball right just makes it even better.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This year I'm Superwoman when it comes to my garden, everything looks unusually tidy. All the veggies and fruits are growing like crazy. Strawberries and rhubarbs are new, and from the very first harvest I had to make something that all the sweet red flavors shine through.<i> ( I really have to show you once the best Grandma's rhubarb pie ever)</i> Granita is much better than an ice cream. It is definitely healthier and more refreshing. After having ice cream I'm usually just thirsty, but a not so sweet granita can really help in the cooling down. If you want to have something even sexier, just hit it with a splash &nbsp;of white rum.&nbsp;</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-k0ysprws9ps/UeP-JVfZDVI/AAAAAAAACjs/IdJogkL7IZo/s1600/strawberryrhubarb_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-k0ysprws9ps/UeP-JVfZDVI/AAAAAAAACjs/IdJogkL7IZo/s640/strawberryrhubarb_blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3>Red fruit granita</h3><div>Ingredients:</div><div>200 g strawberry</div><div>200 g rhubarb</div><div>100 mm ginger root</div><div>200 ml water</div><div>sugar/xylitol or any other sweetener according to taste</div><div class="separator" style="clear: both; text-align: left;">white rum (optional)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Cut the rhubarb, ginger and strawberries. In a sauce pan combine all fruits with sugar and water. Cook it for 10-15 minutes, or until fruits turn mashy. Remove from heat and let it cool to room temperature. Spoon fruit mixture into a shallow pan and freeze it. As soon as it starts to set, remove and use a fork to scrape any ice crystals that have formed on the side or bottom of the pan. Once mixture is thoroughly frozen fluff it with a fork.</div><div class="separator" style="clear: both; text-align: justify;">Serve it with white rum.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1Mdck_JGkvdvP7APRauuSRZTesTgQwJyPVysxeZGwn6A/edit?usp=sharing"><img border="0" src="http://4.bp.blogspot.com/-Dj_ypQiJuhE/UehOpqblqvI/AAAAAAAACkU/dNhA3RMJI0Y/s1600/printtherecipe.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-afFTSaJ7FSM/UXm1eDY41bI/AAAAAAAACZo/Xd86_sbXw-g/s1600/strawberryplacing.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-afFTSaJ7FSM/UXm1eDY41bI/AAAAAAAACZo/Xd86_sbXw-g/s1600/strawberryplacing.gif" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com2tag:blogger.com,1999:blog-8315521026778251364.post-17222963160788937822013-07-03T16:46:00.002+02:002013-07-03T16:46:21.955+02:00Summer Eating<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hFonEJUhTak/UdQqJ5O03QI/AAAAAAAACjA/20cfN2aRQM8/s1000/potatosalad_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hFonEJUhTak/UdQqJ5O03QI/AAAAAAAACjA/20cfN2aRQM8/s1600/potatosalad_blog.jpg" /></a></div><br /><br />It is time to start my annual diet. Again. <br /><a name='more'></a><div style="text-align: justify;">I have always had problems with my weight. Don't get me wrong, I'm far from being obese, but I'm having difficulties getting rid of that 5+ kilos. But this is over now. I decided to finally say goodbye to my love handles. <i>I will not start to blog about it or mention is further on, but I had to write it down to sort of officialize it. </i>This time, I have to stick to it, no more excuses. I'm so determined, that I even bought a new pair of running shoes.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When it comes to salads or sides, I prefer the simple ingredients. The less is more, also in this case. Just go out to the garden, or visit the nearest farmer's market and grab all the fresh veggies. I would say everything works in this combination. The key to this salad is the sauce. The spicy, sour, fresh cream is heavenly. &nbsp;This salad is tasty even if you don't follow any diet.&nbsp;</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hRIZxlz4xio/UdQqIe3lcAI/AAAAAAAACi4/CYklz16tfnA/s1000/saladingr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hRIZxlz4xio/UdQqIe3lcAI/AAAAAAAACi4/CYklz16tfnA/s1600/saladingr.jpg" /></a></div><br /><h3>Spicy-Sour Potato Salad</h3><br /><b><i>Ingredients:</i></b><br />500g potato<br />fresh peas<br /><div style="text-align: justify;">green of fennel</div><div style="text-align: justify;">cherry tomato</div><div style="text-align: justify;">1/2 tablespoon Harissa (or according to taste)</div><div style="text-align: justify;">200g creme fraiche</div><div style="text-align: justify;">2 tablespoons buttermilk</div><div style="text-align: justify;">salt</div><div style="text-align: justify;">pepper</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut potatoes into wedges or halves and cook them in salted water until tender. Strain potatoes and cool to room temperature.</div><div style="text-align: justify;">For the sauce, in a pan combine harissa, creme fraiche and buttermilk. Season with salt and pepper.&nbsp;</div><div style="text-align: justify;">Mix the sauce with the potatoes and serve with fresh peas, tomatoes and top it fennel.</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/16ghEvyZDM9vnqpdZq9mXRNrWjJFo13rbWBbZMoE7hQA/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MpYbiKnehUw/UdQxfXM5NBI/AAAAAAAACjQ/Twx0jCab4rY/s200/printtherecipe.jpg" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com11tag:blogger.com,1999:blog-8315521026778251364.post-53789099783382647572013-06-24T23:09:00.000+02:002013-06-24T23:10:34.345+02:00Spiced Wreath <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZwOYbwWp0_I/UXqQYo0SUEI/AAAAAAAACZ4/EC86TPzqT58/s1600/wreath_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZwOYbwWp0_I/UXqQYo0SUEI/AAAAAAAACZ4/EC86TPzqT58/s1600/wreath_blog.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Ever since I've seen a wreath pastry, I've been itching to try it. There is something utterly sexy and elegant in the pastry. I've been dreaming about the crunchy caramel crust and the luscious fruity filling for weeks.</div><a name='more'></a><br /><div style="text-align: justify;">This spring I was surprisingly busy in the garden. I planted strawberries, zucchini, fava beans, tomatoes, herbs, carrots, radishes, cherry -, apple- and peach trees and many many more. Unfortunately the weather is way too wet and cold this year, and many of my plants just drowned in the loads of water. I did not give up though, I shred a tear and started the whole farming from the beginning, and guess what, I loved it. It is so relaxing and wonderful feeling to see my babies grow and bloom day by day. I just cannot wait to harvest the fruits of my garden.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After a long and exhausting but perfect day in the garden I treated myself with this sweet dough and a cup of cold milk. It is really worth the work, was just as juicy and spicy as I imagined.&nbsp;</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-t4-uCPfAtEI/UXqRLZB-IBI/AAAAAAAACaI/CeQlaUjvaKw/s1600/strawberrywreath_dip_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-t4-uCPfAtEI/UXqRLZB-IBI/AAAAAAAACaI/CeQlaUjvaKw/s640/strawberrywreath_dip_blog.jpg" width="640" /></a></div><br /><h3>Spiced fruit wreath</h3><i><span style="color: #444444;">Ingredients:</span></i><br /><span style="color: #444444;"><i><br /></i><i>Dough</i></span><br /><span style="color: #444444; font-family: inherit;"><span style="background-color: white; line-height: 18px;">250 g flour</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">75 g soft butter</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">12 g fresh yeast</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 egg</span></span><br /><span style="color: #444444; font-family: inherit;">1 egg yolk<br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">60 ml luke warm milk</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1/2 tablespoon sugar</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">1 pack vanilla sugar</span><br style="background-color: white; line-height: 18px;" /><span style="background-color: white; line-height: 18px;">pinch of salt</span></span><br /><span style="color: #444444; font-family: inherit;">1/2 teaspoon cardamom&nbsp;</span><br /><span style="color: #444444; font-family: inherit;">1/2 teaspoon cinnamon</span><br /><span style="color: #444444; font-family: inherit;">pinch of ground tonka beans<br style="background-color: white;" /><span style="background-color: white; line-height: 18px;">milk to brush the pastry</span></span><br /><span style="font-family: inherit;"><span style="background-color: white; color: #444444; line-height: 18px;">1-2 tablespoon muscovado sugar</span></span><br /><span style="color: #444444;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><i>Filling</i></span></span><br /><span style="color: #444444; font-family: inherit;">200g strawberries</span><br /><span style="color: #444444; font-family: inherit;">4 tablespoons sugar</span><br /><div style="text-align: justify;"><span style="color: #444444;"><br /></span></div><span style="background-color: white; color: #444444; font-family: inherit; line-height: 18px;"></span><br /><div style="text-align: justify;"><span style="background-color: white; font-family: inherit; line-height: 18px;"><span style="color: #444444; font-family: inherit;">In a medium sauce pan cook strawberries and sugar for 10 minutes and cool down jam.</span></span></div><span style="background-color: white; color: #444444; font-family: inherit; line-height: 18px;"></span><br /><span style="color: #444444;"><br /></span><div style="text-align: justify;"><span style="color: #444444;"><span style="background-color: white; font-family: inherit; line-height: 18px;">Combine yeast, sugar and the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).&nbsp;</span><span style="background-color: white; font-family: inherit; line-height: 18px;">Whisk remaining milk with egg yolks in a bowl and set aside.&nbsp;</span><span style="background-color: white; font-family: inherit; line-height: 18px;">Mix flour, and a pinch of salt, spices and butter in the bowl of an electric mixer until combined. Add yeast mixture and eggs. Beat on medium speed until a smooth dough forms (4-5 minutes).&nbsp;</span></span></div><span style="color: #444444; font-family: inherit;"></span><br /><div style="text-align: justify;"><span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Cover and stand until doubled in size (1hour).&nbsp;</span></span><span style="background-color: white; line-height: 18px;">Meanwhile, preheat oven to 160C.</span></span></div><span style="color: #444444;"><span style="font-family: inherit;"></span><span style="font-family: inherit;"><div style="text-align: justify;"><span style="background-color: white; font-family: inherit; line-height: 18px;">Knead the dough on a lightly floured surface until smooth. &nbsp;Roll out the dough into a large circle and top it evenly the strawberry jam. Cut the circle into two and roll them into shape of rope. Braid the dough ropes and bend them into a circle.&nbsp;</span></div></span></span><br /><div style="text-align: justify;"><span style="color: #444444;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Brush the top with milk and scatter with muscovado sugar. B</span></span><span style="background-color: white; font-family: inherit; line-height: 18px;">ake wreath until golden and risen (30-35 minutes). &nbsp;</span><span style="background-color: white; font-family: inherit; line-height: 18px;">Cool on a wire rack.</span></span></div><span style="background-color: white; color: #202020; font-family: inherit; line-height: 18px;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1mR89wjzQMTW6EekPBPOoVpgc_ezTRqJoglVKQA8x430/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-aL8c1zPTrnA/Uciyha3_eVI/AAAAAAAACh4/Bea1uISUU68/s1600/printtherecipe.jpg" /></a></div><span style="background-color: white; color: #202020; font-family: inherit; line-height: 18px;"><br /></span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R8ZivL1_Joc/UXqRbfz-u0I/AAAAAAAACaQ/nQfapW0PkNU/s1600/strawberrywreathmaking.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-R8ZivL1_Joc/UXqRbfz-u0I/AAAAAAAACaQ/nQfapW0PkNU/s1600/strawberrywreathmaking.gif" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com5tag:blogger.com,1999:blog-8315521026778251364.post-73979819678968444012013-05-19T23:24:00.001+02:002013-05-19T23:28:46.971+02:00Chocolate Brownie for Lazy Days<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eAnw11sTXyI/UZk3AzNKdiI/AAAAAAAAChQ/snf1W1x7Oms/s1600/brownie_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eAnw11sTXyI/UZk3AzNKdiI/AAAAAAAAChQ/snf1W1x7Oms/s1600/brownie_blog.jpg" /></a></div><br /><br /><div style="text-align: justify;">It is Sunday today, which means it is a day I cannot stand. I'm stuck at home, no where to go nothing to do really. Everything is closed, nothing is happening.<br /><a name='more'></a><i>Alright, there is one&nbsp;exception, I'm excited on every third Sunday, when my beloved vintage market takes place.</i>&nbsp;Otherwise, this is the day I truly hate. I'm already tired in the morning, not wanting to get out of the bed and counting the hours until midnight. This is the day I do the less interesting works at home, like laundry. Sundays get a bit better in spring and summer. At least the sun is up, usually not raining, and we can grill and play out in the garden. But as unlucky as I was so far this year, almost every Sunday was filled with rain, and this fact just doesn't help to change my feelings about Sundays.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Today was no different than usual, only I added a bit of chocolate cake into the day to make it sweeter. It helped me to occupy myself and I could do a bit of soul searching while the cake was baking &nbsp;-<i>only this didn't get me anywhere</i>.The result was even better than I imagined. Not only cheered me up a bit but according to my husband, this is the best chocolaty cake I've ever made. Chocolate makes everything better, even Sundays.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H1oP5CE8tfQ/UZk3Bs5O_SI/AAAAAAAAChY/2R4wdYryxIs/s1600/brownie_blog_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-H1oP5CE8tfQ/UZk3Bs5O_SI/AAAAAAAAChY/2R4wdYryxIs/s640/brownie_blog_dip.jpg" width="640" /></a></div><br /><h4>Chocolate cheesecake brownie cake</h4><br /><i>Ingredients:</i><br /><i><br /></i><i>for Brownie</i><br />100g dark chocolate, coarsely chopped<br />100g butter, chopped<br />1 egg<br />2 egg yolks<br />120g raw cane sugar<br />60g &nbsp;plain flour<br />1 tablespoon cocoa powder<br /><br /><i>for Cheesecake filling</i><br />200g cream cheese, Philadelphia<br />1 egg<br />2 tablespoon corn starch<br />1 teaspoon vanilla extract<br />1 tablespoon raw cane sugar<br />20g butter<br /><br /><br /><div style="text-align: justify;">Preheat oven to 160°C. Line a 18 cm diameter cake pan with non-stick baking paper, allowing sides to overhang. &nbsp;Melt the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water. Allow the chocolate mixture to cool slightly. Whisk the eggs and egg yolks until combined. Stir in melted chocolate. Combine the sugar, cocoa powder and flour in a large bowl. Add the chocolate mixture and stir until just combined. Pour 3/4 of the batter into the prepared pan and smooth the surface.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For cheesecake filling, whisk together cream cheese, eggs, sugar, vanilla extract, corn starch and melted butter. Spoon remaining chocolate batter over filling. Cut through batter with a knife to swirl the chocolate.</div><div style="text-align: justify;">Bake in oven for 45-50 minutes or until crumbs cling to a skewer inserted into the center. Set aside for few hours or overnight to cool. This helps the brownie to set.&nbsp;</div><div style="text-align: justify;">Serve with whipped cream and fresh fruit.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1hEFiINHmUAb5ovKKGS-n4QWy52aMd-beoRmnPDhZH_A/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9v6xY5DKWiQ/UZlBPc4_mUI/AAAAAAAAChk/FRV35QLHnzk/s1600/printtherecipe.jpg" /></a></div><div style="text-align: justify;"><br /></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com8tag:blogger.com,1999:blog-8315521026778251364.post-82326368593186428292013-03-27T12:00:00.000+01:002013-03-27T12:00:16.410+01:00The best that can happen to an egg<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BqnwHI7kv1w/UUTobGNM5aI/AAAAAAAACYQ/BBnes2JyU-Q/s1600/custard_blog2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-BqnwHI7kv1w/UUTobGNM5aI/AAAAAAAACYQ/BBnes2JyU-Q/s1600/custard_blog2.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tonka bean custard</td></tr></tbody></table><br /><div style="text-align: justify;">I've been always fascinated by the eggs. Just love the smooth, even surface, their shape and color. It can come in several color range from the white, to green to spotted brown, and in several sizes, ranging from very tiny to a small hands size, but I like all of them.</div><a name='more'></a>Lately, I'm also having the crazy idea to make my own tiny chicken farm in the backyard. Nothing too big though, just a few chickens running around. &nbsp;I've seen so many times those great looking greenish or duck eggs, but I've never been so lucky to actually have one. You can imagine my excitement when few weeks ago at my favorite shopping place I accidentally ran into the green and the duck eggs at the same time. I already had overspent that day -buying props can be heavy on the wallet that's for sure- but I had to grab a couple of dozens of those eggs. I was a child yet again in the candy store.<br /><div style="text-align: justify;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Del8Cq414G8/UUTobLyLCyI/AAAAAAAACYU/8DXa7mAMb-w/s1600/custard_blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Del8Cq414G8/UUTobLyLCyI/AAAAAAAACYU/8DXa7mAMb-w/s1600/custard_blog.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Frangelico custard with amaretti</td></tr></tbody></table><br /><br /><div style="text-align: justify;">They were just as beautiful as I imagined. I could have looked at them for days. I've been making plans what to cook with them. After all, they are nothing like regular eggs, they are something extraordinary and precious to me. What should it be, I argued with myself. Should it be omelette with truffles maybe. Or smoked duck eggs, or something more exotic. But after careful consideration, I've cast my vote on custard. Nothing would suit the eggs more than the creamy, sweet and sexy custard. And so it happened. I prepared custard from all of the eggs. One day it was flavored with a splash of Italian nut liquor. Hmmmmmm, it was just was heavenly. &nbsp;The other day, I added a bit of decadence to the classic custard. Tonka beans add some incomparable twist to the sweet. And finally, I prepared something more childish but just as tasty. Rice custard. The soft creamy rice was a nice surprise in the sweet cream. I enjoyed every bits of it and I still cannot have enough. I'm craving for more. <br /><br />This post you can also read on Sonia's blog, the <a href="http://www.oggipanesalamedomani.it/" target="_blank"><b><span style="color: #444444;">Oggi pane e salame, domani...</span></b></a>, check out her gorgeous site.&nbsp;</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H-umag75uME/UUh2cKrYMqI/AAAAAAAACZY/6T5qwLN-aYs/s1600/eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-H-umag75uME/UUh2cKrYMqI/AAAAAAAACZY/6T5qwLN-aYs/s640/eggs.jpg" width="640" /></a></div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Q-QlxC6kvHw/UUTrcgag4tI/AAAAAAAACY4/saGW6vN_DE0/s1600/custard_blog4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Q-QlxC6kvHw/UUTrcgag4tI/AAAAAAAACY4/saGW6vN_DE0/s1600/custard_blog4.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rice custard</td></tr></tbody></table><br /><br /><h4><span style="font-family: inherit;"><span style="color: #444444;">Basic custard (</span><span style="color: #444444;">Creme brulee)</span></span></h4><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-family: inherit;"><span style="color: #444444;">Ingredients (for basic custard)</span></span></i></div><div style="text-align: justify;"><span style="color: #444444; font-family: inherit;">5 egg yolks</span></div><div style="text-align: justify;"><span style="color: #444444; font-family: inherit;">500ml heavy cream</span></div><div style="text-align: justify;"><span style="color: #444444; font-family: inherit;">5-6 tablespoons sugar&nbsp;</span><br /><span style="color: #444444; font-family: inherit;"><br /></span></div><div style="text-align: justify;"><i><span style="color: #444444; font-family: inherit;">Add the flavor to your liking, like:</span></i></div><div style="text-align: justify;"><i><span style="color: #444444; font-family: inherit;">vanilla beans</span></i></div><div style="text-align: justify;"><i><span style="color: #444444; font-family: inherit;">tonka bean</span></i></div><div style="text-align: justify;"><i><span style="color: #444444; font-family: inherit;">lemon zest</span></i></div><div style="text-align: justify;"><i><span style="color: #444444; font-family: inherit;">nut liquor</span></i></div><br /><div style="text-align: justify;"><span style="background-color: white; color: #444444; line-height: 18px;"><span style="font-family: inherit;">Preheat the oven to 170C (fan forced).</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #444444; font-family: inherit; line-height: 18px;">For custard, combine warm heavy cream and sugar. Stir mixture until sugar dissolve. Add egg yolks and stir with an electric mixer until fully incorporated. Add flavoring, and spoon the cream into the ramekins.&nbsp;</span><span style="background-color: white; color: #444444; line-height: 1em;"><span style="font-family: inherit;">Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.&nbsp;</span></span><span style="background-color: white; color: #444444; line-height: 1em;"><span style="font-family: inherit;">Place the tray onto the center shelf of the oven and bake for 45 minutes, until just set.&nbsp;</span></span><span style="background-color: white; color: #444444; line-height: 1em;"><span style="font-family: inherit;">Remove the ramekins from the water and let it cool to room temperature.&nbsp;</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #444444; line-height: 1em;"><span style="font-family: inherit;">Sprinkle the top of the custard with &nbsp;sugar &nbsp;then caramelize with a chefs' blow-torch.</span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1fsYGBSA9uAGP1u1__DQGWy4Uu2Ew7xgWFqM_JgGcjFc/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2EGiHq-vflU/UUgn_lJH0QI/AAAAAAAACZM/fzarUbujKHk/s1600/printtherecipe.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LgIZHBsYxl8/UUTpK95XqfI/AAAAAAAACYw/ieDIj82npX0/s1600/custard_blog_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://3.bp.blogspot.com/-LgIZHBsYxl8/UUTpK95XqfI/AAAAAAAACYw/ieDIj82npX0/s640/custard_blog_dip.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><h4 style="text-align: justify;"><span style="color: #444444;">Rice custard</span></h4><div style="text-align: justify;"><span style="color: #444444;"><i><br /></i></span></div><div style="text-align: justify;"><span style="color: #444444;"><i>Ingredients</i></span></div><div style="text-align: justify;"><span style="color: #444444;">75g risotto rice</span></div><div style="text-align: justify;"><span style="color: #444444;">400ml milk</span></div><div style="text-align: justify;"><span style="color: #444444;">450ml heavy cream</span></div><div style="text-align: justify;"><span style="color: #444444;">1 teaspoon lemon zest</span></div><div style="text-align: justify;"><span style="color: #444444;">1 vanilla pod</span></div><div style="text-align: justify;"><span style="color: #444444;">4-5 tablespoon sugar</span></div><div style="text-align: justify;"><span style="color: #444444;">4 egg yolks</span></div><div style="text-align: justify;"><span style="color: #444444;"><br /></span></div><div style="text-align: justify;"><span style="color: #444444;">Heat up 400ml milk in &nbsp;sauce pan and add risotto rice, vanilla seeds and lemon zest. Cover with a lid and on medium high heat cook it until soft. (about 20 minutes) Let it cool to room temperature.&nbsp;</span><span style="color: #444444;">Heat up the heavy cream in a sauce pan and add sugar. Stir until sugar dissolves. Until it cools, beat the egg yolks until pale and fluffy then add it to the cooled heavy cream with the milk rice. Spoon the cream into ramekins and cover with foil.</span><span style="background-color: white; color: #444444; font-family: inherit; line-height: 1em;">Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. &nbsp;</span><span style="background-color: white; color: #444444; line-height: 1em;">Place the tray onto the center shelf of the oven and bake for 45 minutes, until just set.&nbsp;</span><span style="background-color: white; color: #444444; line-height: 1em;">Remove the ramekins from the water and let it cool to room temperature.&nbsp;</span></div><div style="background-color: white;"><div style="text-align: justify;"><span style="color: #444444; line-height: 1em;">Sprinkle the top of the custard with &nbsp;sugar &nbsp;then caramelize with a chefs' blow-torch.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1hDcbTYIBFn1tGUEB-fHHyxkJKOhkl2VIBLRpgOl2SSo/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2EGiHq-vflU/UUgn_lJH0QI/AAAAAAAACZM/fzarUbujKHk/s1600/printtherecipe.jpg" /></a></div><br /><div style="color: #3a3a3a; font-family: Arial, Tahoma, Verdana; font-size: 12px; line-height: 18px;"><span style="font-family: inherit; line-height: 1em;"><span style="color: #444444;"><br /></span></span></div></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com7tag:blogger.com,1999:blog-8315521026778251364.post-16389119892599561832013-03-12T21:42:00.001+01:002013-03-12T21:42:17.797+01:00Paleo Tiramisu<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MlMABW6VcEc/URVEwxHoN0I/AAAAAAAACWg/zpgE7Q3WyNA/s1600/tiramisu_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MlMABW6VcEc/URVEwxHoN0I/AAAAAAAACWg/zpgE7Q3WyNA/s1600/tiramisu_blog.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It's just about time I start writing this blog again. The past few months were crazy, but I prefer it so. Spring is finally here, and I cannot seem get enough fresh flowery air into my lungs.</div><a name='more'></a><div style="text-align: justify;">My daughter and I got back to our old routine and walk every afternoon an hour. Although, I have to carry her in my arm most of the way, it gives me much pleasure. We usually take the same path, but we're always excited, especially about the neighbour's rabbits. These are the cutest little bunnies I've ever seen, and my sweet baby enjoys how they jump around. She starts to giggle as we're walking toward them. I've dozens of plans for hiking and I'm not much of a hiker, but the nice weather makes me to explore, to do other things than usual.</div><br /><div style="text-align: justify;">Lately I'm very much into the Paleo diet. There are certain things I could not give up, like the peas, beans etc, but cooking sometimes sugar and dairy free and without flour is really exciting. I feel much better about myself, and also about my little daughter's health. One of my friends is not only following this lifestyle, but she is also a paleo recipe writer. (<a href="http://alexandrastable.blogspot.ch/" target="_blank"><span style="color: #444444;"><b>check out her blog</b></span></a>) She cooks gorgeous meals. One of the most interesting recipe of hers is this paleo tiramisu, which has no sugar, no flour and no dairy in. The base of cream is the custard apple. This fruit is not easy to find, but is worth waiting for. It has a sweet, vanilla like taste and a creamy texture. I made this at least three times in the past two months, and I stored some custard apple in the freezer just in case. From now on, Alexandra is also contributing three paleo recipes in every issue of The Spoon mag. In the<a href="https://itunes.apple.com/us/app/the-spoon-volume-3/id614814841?mt=8" target="_blank"> <b><span style="color: #444444;">new spring &nbsp;issue, The Spoon Vol 3</span></b></a><b><span style="color: #444444;">,</span></b> you'll find three gorgeous desserts which you can eat guilt free. Do you follow any lifestyle diet like paleo?</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YlRtuBf8Hyo/URVEkXHsCTI/AAAAAAAACWQ/X0jQ8LOjdW0/s1600/tiramisu_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-YlRtuBf8Hyo/URVEkXHsCTI/AAAAAAAACWQ/X0jQ8LOjdW0/s640/tiramisu_diptych_blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h4>Paleo Tiramisu</h4><div class="separator" style="clear: both; text-align: justify;"></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: start;"><b><span style="font-family: Verdana, sans-serif;"><br /></span></b></div><div style="background-color: white; line-height: 18px; text-align: start;"><b><span style="font-family: inherit;">Ingredients for the sponge cake</span></b></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;">2 eggs</span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;">8 tbsp almond flour (almond meal from blanched almond)</span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;">1/2 tsp apple cider vinegar</span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;">1/2 tsp bicarbonate soda</span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;">zest of a lemon</span></div><div style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: inherit;"><br />Preheat the oven to 180 C. &nbsp;Prepare a 20x20cm baking tin with baking paper.<br />Separate the eggs and whip the whites and the apple cider vinegar with an electric mixer for about 10 minutes.&nbsp;Mix the egg yolks and add them to the hard egg whites gently so you don't deflate the egg white mixture. Mix the almond flour, the zest of a lemon and bicarbonate soda, then add gently to the egg white mixture.<br />Pour the mixture to the prepared tin and bake it for about 15 minutes or until it is golden brown.<br /><br /><b>Ingredients for the cream</b><br /><br />1 custard apple (approx. 350ml mashed custard apple without the seeds)<br />1 egg white<br />1/2 tsp apple cider vinegar<br />1 tsp gelatin dissolved in 50ml hot water<br /><br />Cut the custard apple in half and use a spoon to scoop out the flesh. Discard the seeds then make a puree of the flesh by a food processor. Pour the mash into a colander lined with cheese cloth and let it drain above a bowl while beating the egg whites.<br />Whip the egg white with the apple cider vinegar with an electric mixer for about 10 minutes. While beating, s<span style="font-family: inherit;">lowly add the dissolve gelatin to it. With a wooden spoon, mix the custard apple gently to the hard egg white.&nbsp;</span></span><span style="font-family: inherit;">Alternatively, you can use agar-agar or psyllium husk instead of gelatin. This case you have to add them to the custard apple instead of the egg whites.</span><span style="font-family: inherit;"><br /><br /><b>Layering</b><br /><br />150-200ml fresh espresso coffee or nescafé, cooled<br />splash of almond liqueur<br />sugar free cocoa powder, eg. Dutch cocoa<br /><br />Cut the sponge cake to 15x100mm stripes. Lay half of them to a 12x12cm glass or ceramic dish.<br />Combine the coffee with the liqueur. With a spoon, pour some from the coffee mixture to the sponge cake.<br />Cover the sponge cake with half of the custard apple mixture. Repeat the layers one more, ending with the cream. Dust generously with cocoa then cover with plastic wrap and refrigerate for at least 4 hours.</span></div><div style="background-color: white; color: #666666; line-height: 18px; text-align: start;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1YHwOiWVAP9fCCt0D1xm9NxeeDKf3T_ml1NtmRCw14Lo/edit?usp=sharing" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="http://4.bp.blogspot.com/-dGiv1jRYjP8/UT5Ip0Ur7-I/AAAAAAAACXo/iaRU9ZzrJYw/s1600/printtherecipe.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-miXcpxdOqhg/URVEjEJx4FI/AAAAAAAACWE/10b7kWmdw94/s1600/cherimoya_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-miXcpxdOqhg/URVEjEJx4FI/AAAAAAAACWE/10b7kWmdw94/s640/cherimoya_diptych_blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Read more about the custard apple<b><span style="color: #444444;"><a href="http://articles.timesofindia.indiatimes.com/2012-03-18/diet/28355078_1_custard-apple-daily-diet-fruit" target="_blank"> here</a>.</span></b></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com14tag:blogger.com,1999:blog-8315521026778251364.post-15160468562635587352013-01-11T22:00:00.002+01:002013-01-11T22:20:11.251+01:00Addicted to Coffee<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--TFvEq6YDSI/UPBy8tm1IwI/AAAAAAAACUw/lu2YyO4BJzM/s1600/coffee_blogcop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--TFvEq6YDSI/UPBy8tm1IwI/AAAAAAAACUw/lu2YyO4BJzM/s1600/coffee_blogcop.jpg" /></a></div><br /><br /><div style="text-align: justify;">It is January again, happy new year folks! I'm always excited in January about the new year, the new start, the new adventures. I'm full with hot ideas and plans that's for sure.&nbsp;</div><a name='more'></a><div style="text-align: justify;">What about you? Are you the same way fired up by the new start as I am? I couldn't wait to get back to the kitchen after the Christmas holidays at my parents. I love to spend this time of the year with family, but it is beyond words how good it is to be home again. Cooking feels a lot better, since I got a dishwasher as &nbsp;a post-Xmas present, and you know just how much I love cooking. I was literally begging for it, although I was the one voting against it when we were rebuilding the kitchen a few years ago. I must have said about a thousand times to my hubby that he was right. It's a life(time)saver I must tell.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The same way as the coffee in the mornings. I couldn't imagine starting my day without it at all. The smell of the ground coffee is overwhelming, I could sniff on it the whole day. I miss going to coffee houses with my friends. We visited our favorite place every single day back then. *sigh* I would be happy to see them once a month now. I'm getting sentimental again, I'm surely getting older. But let's get back to the coffee, shall we. I like it in almost anything, preferably in desserts. This is one of the easiest and most delicious way to turn the kick of the day into a sexy dessert.&nbsp;The recipe was published in <a href="http://thespoonmagazine.com/volume-2/" target="_blank"><span style="color: #444444;">The Spoon Winter issue.</span></a> We just made a special Valentine's issue, featuring easy and catchy recipes from her to him and from him to her. Check out <a href="http://thespoonmagazine.com/love-volume/" target="_blank"><span style="color: #444444;"><b>The Spoon Love volume here</b></span></a>, it's really my favorite from all.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c2xMsma8F9c/UPB4-HC0JnI/AAAAAAAACVM/q2wiSVSgOnU/s1600/coffee_dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-c2xMsma8F9c/UPB4-HC0JnI/AAAAAAAACVM/q2wiSVSgOnU/s640/coffee_dip.jpg" width="640" /></a></div><br /></div><h4><span style="text-align: justify;">Coffee flan&nbsp;</span></h4><i><br /></i><i>Ingredients&nbsp;</i><br />300ml heavy cream<br />1 Tbsp instant coffee<br />3 Egg yolks<br />4 Tbsp sugar<br />150g sugar for caramel<br /><br /><div style="text-align: justify;">Preheat oven to 160C. Heat 150g sugar until it turns golden. Divide caramel among ramekins, coating bottoms evenly. Whisk remaining sugar and egg yolks in a bowl. Add instant coffee to the cream, and stir until dissolves. Place ramekins in a deep pan and divide custard among ramekins and cover each with foil. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Transfer pan to oven and cook for 40 minutes. Remove ramekins and let cool completely in the refrigerator. Dip the ramekin into hot water and turn it upside down on a plate.&nbsp;</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1h-ORSr7IBx06J-QIo-KEAaD5UKMkASfilLmePDxFSu8/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="http://3.bp.blogspot.com/-qr5FDBHcEd8/UPB82WBZWxI/AAAAAAAACVo/HMHuUu-reL0/s1600/printtherecipe.jpg" /></a></div><div style="text-align: justify;"><br /></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com14tag:blogger.com,1999:blog-8315521026778251364.post-4080051189728492962012-12-18T21:52:00.001+01:002012-12-19T01:31:35.934+01:00It's Christmas time<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aBlJYvUCZ1I/UNAr2kFBTpI/AAAAAAAACRg/6XtbRUE9ao0/s1600/advent_pudding_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aBlJYvUCZ1I/UNAr2kFBTpI/AAAAAAAACRg/6XtbRUE9ao0/s1600/advent_pudding_blog1.jpg" /></a></div><br /><div style="text-align: justify;">So it is soon Christmas again. I wonder where the time went. So many things happened to me this year, that it just cannot seem to fit into 365 days.<br /><a name='more'></a></div><br /><div style="text-align: justify;">I will not bore you with all the details, because I can get way too sentimental, but here are just a few. I'm the most proud on our little baby<span style="color: #444444;">,<span style="background-color: white;"> <b><a href="http://thespoonmagazine.com/" target="_blank">The Spoon magazine</a>.</b></span> </span>After a bumpy start earlier this year, we have 3 issues out, including the <a href="http://thespoonmagazine.com/volume-2/" target="_blank"><span style="color: #444444;"><b>Winter issue</b></span></a> out <i><a href="http://issuu.com/thespoonmagazine/docs/the_spoon___volume_2_issuu_-_free_version?mode=window&amp;backgroundColor=%23222222" target="_blank"><span style="color: #444444;">(here is the free sneak peek)</span></a></i>, and have many many more surprises for you in the future. I'm so excited to share, that The Spoon Volume I. is selected into the best Christmas Cooking Apps by Apple. Thanks guys!<br /><br />In November, the blog was also featured on the Saveur,<a href="http://www.saveur.com/article/siteswelove/Sites-We-Love-The-Kitchen-Finesse" target="_blank"> <span style="color: #444444;"><b>Sites we love</b></span></a><span style="color: #444444;"><b>.</b></span> I was so thrilled and still am. I love the magazine, and seeing myself on their website is unbelievable. I know that the upcoming year will bring even more lovely surprises. I hope I'm not getting too much carried away, but I feel like sharing all these with you. Thank you for coming here, reading my posts, liking my photos so much. I wish you all a Merry Christmas and a wonderful New Year! See you soon.<br /><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-POatsiSD84g/UNDGX_Hi7MI/AAAAAAAACSA/rf8qYJvC9bI/s1600/snow_fb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-POatsiSD84g/UNDGX_Hi7MI/AAAAAAAACSA/rf8qYJvC9bI/s640/snow_fb.jpg" width="640" /></a></div><div style="text-align: justify;"><br /><h4><b>Date &amp; Apricot Christmas pudding</b></h4><h3><i style="font-weight: normal;"><span style="font-size: xx-small;">(this recipe was also featured in the Hungarian Eva Advent)</span></i></h3><i>Ingredients:</i><br />250g flour<br />200g cane sugar<br />250ml water<br />120g butter<br />2 eggs<br />250g date, diced<br />200g dried apricot, diced<br />100g candied orange, diced<br />100g candied lemon, diced<br />80ml cognac<br />100g raisins<br />1 tsp baking powder<br />1 tsp bicarbonate of soda<br />1 tsp ground cinnamon<br />1/2 tsp ground ginger<br />a pinch of ground nutmeg<br /><br /><br />Combine dried fruits&nbsp;in a bowl and&nbsp;scatter with cognac. Combine sugar and water in a saucepan and cook until sugar dissolves. Place in butter to melt and cool to room temperature. Sieve together flour, &nbsp;spices, baking powder and bicarbonate of soda. Stir in butter mixture and eggs then add soaked fruit mixture. &nbsp; Brush a 2 liter capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl. Cover with a layer of foil. Place pudding into a large saucepan with a wire rack or a plate lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 4.5 hours, topping up water when necessary. Serve with vanilla custard.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1gpMlJdv_pa0YAbA6qx6vlD5wu_Hi8w3lgvsaQh7evmk/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="http://2.bp.blogspot.com/-_4CEJ_AE-nM/UNDXVDVEbxI/AAAAAAAACSc/jSLXPSLMcM0/s1600/printtherecipe.jpg" /></a></div><br /><br /></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com12tag:blogger.com,1999:blog-8315521026778251364.post-5144614029189548172012-11-23T22:08:00.002+01:002012-11-23T22:08:15.504+01:00Grab Something Quick<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vZmMJRdQmM4/UHNKu3hm1OI/AAAAAAAACIc/LV1BYOqkBPg/s1600/spaghetti_blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vZmMJRdQmM4/UHNKu3hm1OI/AAAAAAAACIc/LV1BYOqkBPg/s1600/spaghetti_blog2.jpg" /></a></div><br /><br /><div style="text-align: justify;">I know you must have heard this a thousand times from me, but I love pasta. I really do. It is not that good for my curves, but there are days when I just do not care. Those days are when I am in a hurry and do not have time for a sophisticated meal. It does not matter what I find in the fridge, it fits perfectly the noodle.&nbsp;</div><a name='more'></a><br /><div style="text-align: justify;">Here is a thing, there are some type I just do not like though. My all time favorite is vermicelle, then comes spaghetti, fettucini and &nbsp;fusili. I do not like penne, even I tried it over and over, and I find it just way too thick for my taste. I rather prefer the more delicate sort of noodles. Of course they taste even nicer when handmade. Do you know that very thin type, I believe they are called angle hair? My grandma used to make those too. I was mesmerized by her working in the kitchen when I was a kid. I just set at the kitchen table and watched her kneading the dough, sprinkling flour, rolling and cutting. I have wonderful memories with her. I think cooking brings people closer, opens up the minds. My daughter is one year old, and already loves to sit in the kitchen while I am cooking. She even asked for a pot and a spoon today and tried to imitate my moves. You just cannot start it early enough!&nbsp;</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KhrBTnRWpQI/UHNKvnNR79I/AAAAAAAACIo/Vtos2J6vm3U/s1600/spaghetti_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-KhrBTnRWpQI/UHNKvnNR79I/AAAAAAAACIo/Vtos2J6vm3U/s640/spaghetti_diptych_blog.jpg" width="640" /></a></div><br /><br /><h4>Spaghetti with roasted garlic</h4><br /><i>Ingredients:</i><br />400g spaghetti<br />1 head of garlic<br />1 cloves of garlic<br />250g mascarpone<br />100ml heavy cream<br />olive oil<br />salt<br />pepper<br />freshly grated parmesan<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat the oven to 200C and roast the head of garlic for 20 minutes or until soft. Pop out the garlic from the skin and add it to the mascarpone. Stir until combined, add heavy cream and minced fresh garlic. Cook spaghetti to al dente, top it with garlic sauce, sprinkle with olive oil and freshly grated parmesan.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1FLJrO5tWwZ_UtULUILp9wf_y7t8WwfictVlusKA0lNo/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="82" src="http://3.bp.blogspot.com/-nVBBCM_LMTc/UK_k4K6mcoI/AAAAAAAACPs/yZF05RlcP80/s200/printtherecipe.jpg" width="200" /></a></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0vzNsEhutcE/UHNKt4PDCTI/AAAAAAAACIY/ioJS-KIiujw/s1600/spaghetti_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0vzNsEhutcE/UHNKt4PDCTI/AAAAAAAACIY/ioJS-KIiujw/s1600/spaghetti_blog1.jpg" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com21tag:blogger.com,1999:blog-8315521026778251364.post-45993148100181267422012-11-16T21:35:00.000+01:002012-11-16T22:06:58.252+01:00Lemon - Thyme Egg nog<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b3oRqQvV-W8/UKZjFmi6lhI/AAAAAAAACNU/iiptQ_HweXI/s1600/liquor_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b3oRqQvV-W8/UKZjFmi6lhI/AAAAAAAACNU/iiptQ_HweXI/s1600/liquor_blog1.jpg" /></a></div><br /><br /><div style="text-align: justify;">Egg nog is typically a Christmas drink in our family. I always make a liter or two with rum, thick heavy cream and the exclusive Tahiti vanilla. It smells so heavenly that I have to remind myself that it does contain alcohol, so I should be careful with the snipping.</div><a name='more'></a><div style="text-align: justify;"><br />For a long time I am planning on baking a cake with lemon and thyme, but &nbsp;my plans fell over every time. I was either on diet, not having time, or simply craving something else, but I promise, I will get around it eventually. &nbsp; Lemon and thyme are a classic combination, they are really meant for each other. Just a little bit of thyme gives a nice punch to the citrus. An ice cold thyme infused lemonade in the summer is a great refreshment, I really recommend you to give it a try, you will not regret it.&nbsp;</div><br /><div style="text-align: justify;">For a few days I had a bunch of eggs lying around and I really had not much of a choice today than to either bake something or cook a lovely custard to get rid of them. I was just about to add the usual vanilla to the sauce when I changed my mind and reached for the lemons on the counter instead. As I added the lemon peels to the custard my eyes wondered over to the pot of thyme silently sunbathing in the kitchen window.&nbsp;I through in a few sprigs to the custard too. The sweet sauce would have worked well as a thyme infused lemon custard on a piece of cake, but I rather added a shot of rum and got the most decadent egg nog ever made in my kitchen. I will definitely make an extra bottle for Christmas next to the usual vanilla egg nog for sure.&nbsp;</div><br />I have another great news to share. I am so honored to be featured on the Saveur, Sites we love. Thank you so much again! <a href="http://www.saveur.com/article/siteswelove/Sites-We-Love-The-Kitchen-Finesse" target="_blank"><span style="color: #999999;">Here you can read the interview with me.</span></a><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zVBhgPx3u_k/UKZjGjckblI/AAAAAAAACNg/TIQozPBOFWk/s1600/liquor_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-zVBhgPx3u_k/UKZjGjckblI/AAAAAAAACNg/TIQozPBOFWk/s640/liquor_diptych_blog.jpg" width="640" /></a></div><br /><h4>Lemon and thyme infused egg nog&nbsp;</h4><br /><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;">3 egg yolks</div><div style="text-align: justify;">300 ml heavy cream</div><div style="text-align: justify;">150g sugar</div><div style="text-align: justify;">300 ml white rum</div><div style="text-align: justify;">Peels of 2 lemon</div><div style="text-align: justify;">2 thyme sprigs</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Whisk egg yolks, heavy cream and sugar in a sauce pan. Stir continuously over low heat until mixture somewhat thickens (15 minutes). Remove from the heat, add lemon peels and thyme sprigs. Let it cool completely, remove lemon and herb and stir in rum. Let it cool overnight, shake well before serving. <br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1GFTt_M_vOr6lxDsDB4irQxtgHRygIQ1aeorV6kS7hzg/edit" target="_blank"><img border="0" height="82" src="http://3.bp.blogspot.com/-jkTfG4wzKd0/UKaiFwHgTYI/AAAAAAAACOc/xfJegg4dlxM/s200/printtherecipe.jpg" width="200" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WtTnR4HgzIA/UKZjFHKF4FI/AAAAAAAACNQ/8ZHADCONF7w/s1600/liquor_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WtTnR4HgzIA/UKZjFHKF4FI/AAAAAAAACNQ/8ZHADCONF7w/s1600/liquor_blog.jpg" /></a></div><br /></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com9tag:blogger.com,1999:blog-8315521026778251364.post-44359049893676898042012-11-09T21:22:00.001+01:002012-11-09T21:53:35.242+01:00Finally, macaron<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-omrJOhPiC-s/UJ1YO5J9w8I/AAAAAAAACL0/PF62wz4cvSk/s1600/macaron_blog3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-omrJOhPiC-s/UJ1YO5J9w8I/AAAAAAAACL0/PF62wz4cvSk/s1600/macaron_blog3.jpg" /></a></div><br /><div style="text-align: justify;">Finally, I did it! After long long years of bad luck, today I could manage to bake a few decent looking macarons. <i>Well, I know that they could be even nicer, but I am totally satisfied right now, infact I broke out in a small celebration dance when I first saw them.</i><br /><a name='more'></a><br />I seriously started to think that I was cursed or be under a bad macaron spell, but today I broke this spell. Not that I like them so much, but once &nbsp;in a while I am happy to nibble on some Laduree or Sprüngli treats, and when they are done right, then they are really a delicacy.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Unfortunately the closest Laduree shop is in Zürich and the Sprüngli is also not around the corner. So if I want to quite my inner macaron fan, I had to figure out how to make them. For the past couple of years, I tried to bake them several times, and I failed miserably every time. The key to the success lies in the precise measuring, and I was never a huge fan of following rules. The thing is that my sister is crazy about them and for Christmas I would love to give her a huge pack of macarons. So I woke up today and dedicated the afternoon for macaron baking to know if I am capable of mastering the secret to the macarons. Fortunately the latest recipe I got from a friend worked miracles, and also had time to snap some shots of these little beauties.&nbsp;</div><div style="text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5z52XcggGaQ/UJ1YQVwZ8sI/AAAAAAAACL4/NkwN33SCY7Y/s1600/macaron_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-5z52XcggGaQ/UJ1YQVwZ8sI/AAAAAAAACL4/NkwN33SCY7Y/s640/macaron_diptych_blog.jpg" width="640" /></a></div><br /><h4>Macaron with salted caramel ganache</h4><br /><i>Ingredients:</i><br />80 g aged egg whites<br />25 g sugar<br />100 g almond flour<br />100 g icing sugar<br />100 g sugar<br />35 g water<br /><br /><b>Salted caramel ganache</b><br />250g heavy cream<br />320g cane sugar<br />1 flat Tbsp Fleur de Sel<br />350g Butter<br /><br /><div style="text-align: justify;">Beat 40 g egg whites with 25 g of sugar until it soft peaks form. Meanwhile make the syrup, bring 100g sugar with 35g water to boil and when it reached 110°C remove it from the heat and add it to the beaten egg whites in a thin stream while beating constantly. Continue to process the egg whites until the meringue cools down (about 10 minutes) &nbsp;Stir the remaining egg whites, unbeaten to the sieved almond-icing sugar mixture. Preheat the oven to 150°C. Pipe macarons onto a silicon sheet or a baking paper covered baking sheet. Bake macarons for 18-20 minutes, depending on the oven.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the caramel filling, heat up the heavy cream with the cane sugar until the cream thickens and sugar caramelizes. Remove the pan from the heat and stir in Fleur de Sel and the chopped butter. Pour the ganache &nbsp;into a shallow container and let it cool in the refrigerator.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/168WO4mh3nI5vQ6UatfTyzr6bTi-YMTOyyYd4Jl8Aq9A/edit" target="_blank"><img border="0" height="82" src="http://1.bp.blogspot.com/-Y0A3ZFzLK2w/UJ1lE1MHvoI/AAAAAAAACMk/YNKtsL0l0Jo/s200/printtherecipe.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_T5TgLKno6g/UJ1YRYoQCcI/AAAAAAAACME/81ajHmFRbEk/s1600/macaron_diptych_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-_T5TgLKno6g/UJ1YRYoQCcI/AAAAAAAACME/81ajHmFRbEk/s640/macaron_diptych_blog1.jpg" width="640" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com10tag:blogger.com,1999:blog-8315521026778251364.post-76328158236218490272012-11-01T00:51:00.000+01:002012-11-03T15:20:56.405+01:00It is officially Winter <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QI6-da2jByI/UJGxuagepVI/AAAAAAAACKc/4odec1FaTGM/s1600/curry-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QI6-da2jByI/UJGxuagepVI/AAAAAAAACKc/4odec1FaTGM/s1600/curry-blog.jpg" /></a></div><br /><div style="text-align: justify;">It is Winter out there. I do not remember ever being in a snowstorm in October. Here is a thing, as soon as the snow starts to fall, I begin to sing the Xmas songs. My head is full with bells, rhythms, jingles, the smell of the cinnamon, cloves, nutmeg, and I crave gingerbread cookies. All this at the end of October.&nbsp;</div><a name='more'></a><br /><br /><div style="text-align: justify;">Having the stores stocked up with Christmas ornaments just makes it worth.<i> I think Xmas starts earlier and earlier in the shops, way too early. I will be exhausted from all the sparkling gadgets until December. </i>Anyway, with the snow also came the need for comforting, warming meals. I love to watch the snow fall from inside, wrapped in my favorite blanket with a steaming hot cup of tea. After a chilly walk in the snow, a hearty meals just the best to warm up. &nbsp;Lately squash has become my favorite winter ingredient. The flashing orange color is so inviting. I always stock up loads of pumpkins in the beginning of the Fall, they &nbsp;come in handy when I want to cook something quick. So as soon as the first snow was down, I prepared a spicy, hot curry from this lovely vegetable. It was nothing fancy or complicated, but just as equally good. The kind that also warms up your soul.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-r0egeFu5dNQ/UJGxwET-XCI/AAAAAAAACKs/GmAaTMYNVdg/s1600/curry-blog_diptych.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-r0egeFu5dNQ/UJGxwET-XCI/AAAAAAAACKs/GmAaTMYNVdg/s640/curry-blog_diptych.jpg" width="640" /></a></div><h4>Squash curry</h4><div class="separator" style="clear: both; text-align: justify;"><i>Ingredients:</i></div><div class="separator" style="clear: both; text-align: justify;">700g squash, diced</div><div class="separator" style="clear: both; text-align: justify;">1 large onion, diced</div><div class="separator" style="clear: both; text-align: justify;">4 cloves of garlic, minced</div><div class="separator" style="clear: both; text-align: justify;">500 ml vegetable stock</div><div class="separator" style="clear: both; text-align: justify;">2 Tbsp butter</div><div class="separator" style="clear: both; text-align: justify;">salt</div><div class="separator" style="clear: both; text-align: justify;">2 tsp sweet curry powder</div><div class="separator" style="clear: both; text-align: justify;">1 tsp ground cumin</div><div class="separator" style="clear: both; text-align: justify;">2 Tbsp creme fraiche</div><div class="separator" style="clear: both; text-align: justify;">chili (optional, according to taste)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Heat up the butter in a pan and saute onion. Add diced squash and bake for 5 minutes, or until it starts to brown. Add garlic and spices to the squash and pour in the stock. Cover the pan and let is cook for 15 minutes. Stir in creme fraiche and serve it hot with naan bread or basmati rice.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/1k0lqh6ZbMRoAvgBe8SRzJrkCdCipYl9QWxtMOtHR5Tc/edit" target="_blank"><img border="0" height="82" src="http://1.bp.blogspot.com/-WVAd9RcB0nE/UJG3rP4GODI/AAAAAAAACLI/xOHHK4Zn4-w/s200/printtherecipe.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mz_q3Nt21N0/UJGxvW_siXI/AAAAAAAACKg/Y80vRlU8P2E/s1600/curry-blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mz_q3Nt21N0/UJGxvW_siXI/AAAAAAAACKg/Y80vRlU8P2E/s1600/curry-blog1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com6tag:blogger.com,1999:blog-8315521026778251364.post-91884119724439667132012-09-23T22:45:00.003+02:002012-11-01T01:13:28.544+01:00Toffee apple pie to cheer me up<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5wjCqBk67yA/UIpyt_tP-QI/AAAAAAAACJM/Dint6ZbMOJM/s1600/applepie-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="1000" src="http://1.bp.blogspot.com/-5wjCqBk67yA/UIpyt_tP-QI/AAAAAAAACJM/Dint6ZbMOJM/s1000/applepie-6.jpg" width="667" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I had a bad day today. Actually it started out very good. I looked forward going to the local antique market, to buy something pretty, and spend the whole day with my hubby and my daughter. Everything went according to plan until the early afternoon. </div><a name='more'></a><div style="text-align: justify;">We had a great time at the market, added some new prop to my ever growing collection and shared few good&nbsp;laughter. And as soon as I felt that nothing could ruin my day, then it happened.&nbsp;I know it is silly, and probably I should get over it quickly, but I am a bit hurt. I think people are much likely to write rudely when it comes to telling opinions, especially when it is virtual, faceless, all what they see is a nice photo, which surely does not show emotions no matter what they write on the site. But there is a real person behind that photo, and I am hurt! Here is my piece of advice, always think twice what you write to someone, because you might hurt this stranger's feelings! And when I am hurt, I need to cook something sweet, not&nbsp;necessarily&nbsp;to cheer me up, but to occupy myself.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">At the end of the day, I am still not better, just cannot get out of my head what this person wrote to me, and most importantly the words she used. Anyway, at least I came up with something worth sharing with you.&nbsp;The apple pie turned out to be the best I have ever made. A layer of peanut toffee works miracles, and vanilla ice cream is a must to top the pie.&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B4dRjjn86Es/UF9oyQAnCGI/AAAAAAAACHE/Eeev_Y9YwWA/s1600/applepie_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-B4dRjjn86Es/UF9oyQAnCGI/AAAAAAAACHE/Eeev_Y9YwWA/s640/applepie_diptych_blog.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-a4XP3J3mWas/UF9ozd68LwI/AAAAAAAACHM/ZIdGrzdN0Ro/s1600/applepie_diptych_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-a4XP3J3mWas/UF9ozd68LwI/AAAAAAAACHM/ZIdGrzdN0Ro/s640/applepie_diptych_blog1.jpg" width="640" /></a></div><br /><h3>Toffee Apple pie</h3><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="color: #666666;">Pâte brisée (400g)&nbsp;</span></b></div><div style="text-align: justify;">Ingredients:&nbsp; </div><div style="text-align: justify;">250g plain flour, sifted</div><div style="text-align: justify;">1 teaspoons salt</div><div style="text-align: justify;">1 pinches caster sugar</div><div style="text-align: justify;">&nbsp;1 egg</div><div style="text-align: justify;">150g slightly soft butter, cut into cubes</div><div style="text-align: justify;">15ml cold water</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">&nbsp;Place the flour, salt, sugar, egg and butter in a bowl and cream in the butter until it is well blended. Add the icy water and mix until the dough holds together and is smooth. Roll into a ball, wrap in cling-film and refrigerate for at least 30 minutes before use.&nbsp;Preheat oven to 160 degrees.&nbsp;On a lightly floured surface, roll pate brisée disk then cut into two about 30cm circle. Fit circle into a 24cm pie dish, and fill the bottom with <u style="color: #666666; font-weight: bold;">peanut toffee, </u>and with the<u style="color: #666666; font-weight: bold;"> spiced apple wedges,</u> then top it with the other pastry circle. Seal the edges with a spoon, and brush the top with egg yolk. Bake for 25 minutes, serve with vanilla ice cream.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="color: #666666;">Peanut toffee</span></b></div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;">200g peanut</div><div style="text-align: justify;">250g caster sugar</div><div style="text-align: justify;">30g butter<br /><br /></div><div style="text-align: justify;">In a large heavy bottomed saucepan, combine the butter, sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, then add peanut.<br /><br /><b><span style="color: #666666;">Apple filling</span></b><br />Ingredients:<br />6 apples<br />2 tsp ground cinnamon<br />1 tsp vanilla extract<br />5-6 Tbsp sugar<br /><br />Mix sugar with spices. Cut the apples into wedges, and sprinkle with spiced sugar.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/166P-8VHD6pPh3KtFxA1PQNczWt8SF7knaos1fQmhHjU/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="82" src="http://2.bp.blogspot.com/-QQk039Ka34E/UF9z2KlJmoI/AAAAAAAACH4/IEgyANs_edo/s200/printtherecipe.jpg" width="200" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zTrEq48QbCI/UF9o1W3v2eI/AAAAAAAACHU/3GCqlqdwm7s/s1600/applepie_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zTrEq48QbCI/UF9o1W3v2eI/AAAAAAAACHU/3GCqlqdwm7s/s1600/applepie_blog1.jpg" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com19tag:blogger.com,1999:blog-8315521026778251364.post-16351483930551608282012-09-20T15:15:00.001+02:002012-09-20T15:41:22.433+02:00Pizza Bianco<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DvEcY-tGWFs/UFjizOcyheI/AAAAAAAACFI/CepamgqvnjQ/s1600/pizza_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DvEcY-tGWFs/UFjizOcyheI/AAAAAAAACFI/CepamgqvnjQ/s1600/pizza_blog.jpg" /></a></div><br /><div style="text-align: justify;">Do you know anything better than a pizza when it comes to fast food? Or is it fast food at all? Honestly, I consider it as an Italian specialty when it is done right. I prefer the thin crisp rounds with just a bit of a tomato sauce, mozzarella and fresh basil. There is nothing better than a hot, cheesy Margeritha.&nbsp;Right?</div><div style="text-align: justify;"></div><a name='more'></a><br /><div style="text-align: justify;">Or maybe the bianco pizza. Bianco simply means white, referring to the fact that there is no tomato sauce on the dough. In the past month I have been very busy working on holiday shoots for a magazine, and I welcome everything in my kitchen that does not smell like cinnamon, cloves and ginger. I mean, I love Xmas, but having the house smell like that in August is a bit weird. So as soon as I handed over the portfolio to the magazine I bought a pack of a pizza dough. (I know, mea culpa, but store bought pizza dough is half as bad as it seems, and I really did not have the energy to make it myself this time.) Anyway, on the way home I fantasized about bianco pizza topped with oregano and buttery chanterelle that I had laying around for a few days.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now, this is what I call a divine dinner that is done in really no time at all. It felt as good as a seven course meal, and I had really a reason to celebrate. The new issue of my own little magazine, <b><a href="http://thespoonmagazine.com/" target="_blank"><span style="color: #666666;">The Spoon Fall issue</span></a> </b>was also released. And not only that, but this time we also made an<span style="color: #666666;"> <span style="color: #666666;"><a href="http://itunes.apple.com/app/the-spoon-volume-1/id561277977?ls=1&amp;mt=8" target="_blank"><b><span style="color: #666666;">Ipad App from the magazine</span></b></a>.</span></span> I am most certainly very proud on our baby. Would love to hear your opinion on it, check it out please and let me know what you think. Check out here&nbsp;<b><a href="http://issuu.com/thespoonmagazine/docs/the_spoon_volume_1_free_edition/1" target="_blank"><span style="color: #666666;">the free issue</span></a><span style="color: #999999;">,</span></b>&nbsp;and <a href="http://thespoonmagazine.com/the-magazine/" target="_blank"><b><span style="color: #666666;">here</span></b></a> the extended. I have the perfect meal for you to accompany the magazine, right here. The pizza bianco is perfect for a light evening dinner.</div><div style="text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p4tnxKXPhfk/UFiFJ7ioz6I/AAAAAAAACEo/FvJnzgDawpc/s1600/pizza_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-p4tnxKXPhfk/UFiFJ7ioz6I/AAAAAAAACEo/FvJnzgDawpc/s640/pizza_diptych_blog.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZI4iRg8S-Ys/UFiFJBSiHXI/AAAAAAAACEc/5UOXEZYGl-0/s1600/pizza_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZI4iRg8S-Ys/UFiFJBSiHXI/AAAAAAAACEc/5UOXEZYGl-0/s1600/pizza_blog1.jpg" /></a></div><br /><br /><div style="text-align: justify;"><b>Pizza Bianco</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;">320g pizza dough (store bought)</div><div style="text-align: justify;">100g buffala mozzarella</div><div style="text-align: justify;">a handful grated parmesan</div><div style="text-align: justify;">fresh oregano</div><div style="text-align: justify;">2 cloves of garlic, minced</div><div style="text-align: justify;">olive oil</div><div style="text-align: justify;">250g chanterelle</div><div style="text-align: justify;">2 Tbsp butter</div><div style="text-align: justify;">salt</div><div style="text-align: justify;">pepper</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat oven to 220 C. For the mini pizza base, cut about 10 cm diameter rounds of the pizza dough. Rub the circles with minced garlic, top it with mozzarella, parmesan and oregano leaves. Drizzle it with olive oil and bake for 10 minutes or until crisp.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Meanwhile, heat up butter in a pan and saute chanterelle. Season to taste. Top the mini pizzas with the mushroom and serve it hot.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1mvYbQ_TRgPy7YO_m13EQsUTgz3tKDAhTpLvpSEGETkA/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="82" src="http://2.bp.blogspot.com/--NaaO_0grvo/UFsV5Q2-NXI/AAAAAAAACGU/OH_fZdrobp4/s200/printtherecipe.jpg" width="200" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com8tag:blogger.com,1999:blog-8315521026778251364.post-59065293483669203382012-09-19T14:32:00.000+02:002012-09-19T14:33:44.107+02:00The Spoon Volume 1 - Fall issue is finally here<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yeOADggrB-8/UFm63qvO2pI/AAAAAAAACFo/t-_8JblwsY8/s1600/001+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-yeOADggrB-8/UFm63qvO2pI/AAAAAAAACFo/t-_8JblwsY8/s640/001+(2).jpg" width="480" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It is finally here, The Spoon - Fall issue is finally available. Do you remember the first,the Summer issue? Well I think this is much much better, also because this time I had a partner who took over all the graphical design matters. It is made with love, and I really hope you will like it. This time the magazine is also available as an Ipad App.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To check the magazine and available downloads<span style="color: #444444;">,</span><span style="color: #666666;"> </span><b><a href="http://thespoonmagazine.com/the-magazine/" target="_blank"><span style="color: #666666;">click here</span></a><span style="color: #666666;">.</span></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here is <a href="http://thespoonmagazine.com/" target="_blank"><b><span style="color: #666666;">The Spoon website</span></b></a>, where you can find all magazine related posts, photos, gadgets and many more. Please, take a tour around and come back to visit often.</div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com6tag:blogger.com,1999:blog-8315521026778251364.post-8550608042234498432012-08-27T13:33:00.003+02:002012-08-27T13:33:34.344+02:00Far Breton or something like that<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Zt9G4u9yLzc/UCkz0ctd1uI/AAAAAAAACDA/019xnktApfM/s1600/farbreton_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Zt9G4u9yLzc/UCkz0ctd1uI/AAAAAAAACDA/019xnktApfM/s1600/farbreton_blog.jpg" /></a></div><br /><br /><div style="text-align: justify;">In the past days I have been desperately&nbsp;craving sweets. Usually snacking smoked almonds helps to calm the sweet tooth, but this time nothing worked. And the need for sweets was not enough, I wanted something with dry prunes. Oh, just how much I love prunes.&nbsp;</div><a name='more'></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;">They are creamy, sour and sweet at the same time and the taste is so unique, incomparable. Just heavenly. Unfortunately I seem to be alone with this opinion about prunes. My hubby cannot stand them. But again, he does not like cherries, pumpkin, watermelon, apricots, beans, dates and many more. But what bothers me the most is his dislike of prunes. How much I would love to change his opinion, only every single attempt so far failed miserably. I have so many excellent recipes for prunes, and would love to share it with him. There was no different with this French cake either. I tried my best, presenting it the loveliest way, even made sweet vanilla custard to top it, but he refused to even try because of the prunes. I had no other choice than to make another for him with blackberries. I tell you, men are everything but easy, but I give in. No more prunes for him.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I really hope French, Bretons to be more exact, will forgive me ruining their hundreds of year old recipe. Oh well, ruining might not be the right word, but for me Far Breton is made with prunes and not with &nbsp;blackberries.&nbsp;I have to admit, it was not bad at all, I would not call it Far Breton though.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And as you see, I enlarged the photos. Do you prefer to view them in such a large size, or in smaller size?</div><div style="text-align: justify;"><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-p0VdE9fDfMo/UCkz1ZeP6fI/AAAAAAAACDE/NYlFJbWYTAI/s1600/farbreton_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p0VdE9fDfMo/UCkz1ZeP6fI/AAAAAAAACDE/NYlFJbWYTAI/s1600/farbreton_blog1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3><b>Far Breton with blackberries</b></h3><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ingredients:</div><div class="separator" style="clear: both; text-align: justify;">250g flour</div><div class="separator" style="clear: both; text-align: justify;">5 eggs</div><div class="separator" style="clear: both; text-align: justify;">1 pack of vanilla sugar</div><div class="separator" style="clear: both; text-align: justify;">180g sugar (or to your liking)</div><div class="separator" style="clear: both; text-align: justify;">30g salted butter</div><div class="separator" style="clear: both; text-align: justify;">300ml milk</div><div class="separator" style="clear: both; text-align: justify;">8cl rum or cognac</div><div class="separator" style="clear: both; text-align: justify;">150g blackberries (or 100g pitted dried prunes soaked in cognac overnight)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="MsoNoSpacing"><span lang="EN-US">Preheat oven to180°C. Heat up milk in a saucepan and add butter, sugar and vanilla sugar. Stir until butter melts and sugar dissolves. Let it cool to room temperature.&nbsp;</span>Using &nbsp;a whisk, stir in the eggs, and rum then add flour to the mixture stirring continuously until you get a smooth batter.</div><div class="MsoNoSpacing">Grease a baking mold (20cmx20cm) and spread the blackberries (or prunes) then pour batter over it.&nbsp;Bake for about 30 minutes or until a toothpick comes out clean.</div><div class="MsoNoSpacing"><span lang="EN-US">Dust with icing sugar and serve it lukewarm or cold. It taste also good with vanilla custard.<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1osRnKRjqKPcC6IWEUdhyusfx8ulMlWxPYLdnTV-oaSw/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="82" src="http://4.bp.blogspot.com/-1uYV1FERswQ/UCo51F0nOsI/AAAAAAAACD4/3-D1njpj_zI/s200/printtherecipe.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LuBWxnPGglc/UCkz2DJW44I/AAAAAAAACDM/oEJtnp-0X9M/s1600/farbreton_blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LuBWxnPGglc/UCkz2DJW44I/AAAAAAAACDM/oEJtnp-0X9M/s1600/farbreton_blog2.jpg" /></a></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com7tag:blogger.com,1999:blog-8315521026778251364.post-79151070075619965212012-08-09T16:45:00.000+02:002012-08-09T19:27:08.975+02:00Back home and cooking again<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4FFS-i0M0kQ/UCKGcuwnazI/AAAAAAAACAs/0GJPI4K5364/s1600/favabean_blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4FFS-i0M0kQ/UCKGcuwnazI/AAAAAAAACAs/0GJPI4K5364/s640/favabean_blog1.jpg" width="424" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;">We are back from the holiday and I am feeling a bit homesick. It takes a while until I get back to my normal life here in Switzerland. In the first days when I opened my eyes in the morning I did not know where I was. Took me several minutes to realize that I am sleeping in my own bed&nbsp;again. If I missed something from home it was definitely my bed.</div><a name='more'></a><br /><div class="separator" style="clear: both; text-align: justify;">I do not know about you, but I hate sleeping in other beds. It is not enough that I have difficulties falling asleep, but I also have all kind of pains in the morning. If I could, I would carry my bed with me everywhere,&nbsp;would save me from a lot of trouble.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">It is crazy how quickly the 2 weeks flew by. It was quite a busy vacation, running here and there, seeing this and that, visiting everyone.&nbsp;All in all, even a month would not be enough to get everything done when I am back in Hungary.&nbsp;This time we also spent a week at the lake Balaton. I always get emotional on the way to the lake, all my childhood memories rush back, like how I was waiting for my grandfather on the beach, or having my favorite ice cream and walking hand in hand with my mother or my very first catch. And for who knows what reason, I picture everything in washed out colors, like I would be watching old Polaroid images.&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">There are so many bloggers I would love to meet once for this and that reason, and this time I was lucky to spend a nice evening and dinner with two bloggers and their better halves, with Zita from <a href="http://www.ziziadventures.com/" target="_blank"><span style="color: #444444;"><i>Zizi's adventure</i></span>s</a> and Vivianne from <a href="http://atdownunder.com/" target="_blank"><span style="color: #444444;"><i>At down under</i></span></a>. It was nice meeting you girls, hope to see you again one day.&nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KW3HvdF7sAg/UCKGe9DMo8I/AAAAAAAACA8/0P-_N9Dors8/s1600/favabean_blog3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KW3HvdF7sAg/UCKGe9DMo8I/AAAAAAAACA8/0P-_N9Dors8/s640/favabean_blog3.jpg" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">So I am back in my kitchen, cooking almost as usual. I got spoiled not having to cook or do anything during the holiday so I still did not find my usual rhythm, but there is also no rush, I am really taking it slow. Not everyone was on vacation it seems. Here at home my garden was busy literally growing into a jungle. Everything is at full bloom. There are artichokes, beetroot, carrots, swiss chard, pumpkin and finally fava beans. I have been desperately waiting for the first harvest and here it is. The less is more, especially when it comes to fava beans, so I prepared crunchy crostini with fava beans and the feather light buffala mozzarella. &nbsp;What could I say else than it was delicious, cannot wait for more fava beans to grow.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4C_LxaESs3s/UCKGbyjx3MI/AAAAAAAACAk/GA2rLQUom20/s1600/favabean_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-4C_LxaESs3s/UCKGbyjx3MI/AAAAAAAACAk/GA2rLQUom20/s640/favabean_blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qrnOeJtgv0E/UCKGf4JAaII/AAAAAAAACBE/MM9Gkc2PyH8/s1600/favabean_blog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-qrnOeJtgv0E/UCKGf4JAaII/AAAAAAAACBE/MM9Gkc2PyH8/s640/favabean_blog4.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><b>Fava bean crostini with buffala mozzarella</b></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i>Ingredients:</i></div><div class="separator" style="clear: both; text-align: justify;">fava beans</div><div class="separator" style="clear: both; text-align: justify;">pancetta</div><div class="separator" style="clear: both; text-align: justify;">garlic</div><div class="separator" style="clear: both; text-align: justify;">buffala mozzarella</div><div class="separator" style="clear: both; text-align: justify;">olive oil</div><div class="separator" style="clear: both; text-align: justify;">bread</div><div class="separator" style="clear: both; text-align: justify;"><br /></div>Bring water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin. In the meantime, dice pancetta. Heat up 1 Tbsp olive oil and bake pancetta until crispy then add crushed garlic and fava beans. Cook for half a minute then spoon over toasted bread. Serve with buffala mozzarella. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://docs.google.com/document/d/1_tjjwMOsqOPMd0P4fizv_63mKT6SMSp63ctnGYFqwGQ/edit" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="82" src="http://3.bp.blogspot.com/-wX2Yp2_-ad4/UCPJ1PmgYrI/AAAAAAAACCg/mA_M0py0Wic/s200/printtherecipe.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">And this is where we have been, Balatonfüred, one of the nicest cities at lake Balaton:</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-pmLo25Nhnzo/UCKHf3NeWnI/AAAAAAAACBM/aF2wovM1DgU/s1600/balaton_diptych_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="http://3.bp.blogspot.com/-pmLo25Nhnzo/UCKHf3NeWnI/AAAAAAAACBM/aF2wovM1DgU/s640/balaton_diptych_1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wmOjsSRYQ98/UCKMha0Ua8I/AAAAAAAACBs/H5zemAX6LkY/s1600/balaton_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-wmOjsSRYQ98/UCKMha0Ua8I/AAAAAAAACBs/H5zemAX6LkY/s640/balaton_blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iEbe1cwa-GM/UCKMjnc2CPI/AAAAAAAACB8/-Qx4Ly7G1j4/s1600/balaton_diptych_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-iEbe1cwa-GM/UCKMjnc2CPI/AAAAAAAACB8/-Qx4Ly7G1j4/s640/balaton_diptych_3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5Twdqv57YWQ/UCKMihHz22I/AAAAAAAACB0/UMe8KeQz778/s1600/balaton_diptych_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-5Twdqv57YWQ/UCKMihHz22I/AAAAAAAACB0/UMe8KeQz778/s640/balaton_diptych_2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com3tag:blogger.com,1999:blog-8315521026778251364.post-39802913241344419892012-07-19T15:15:00.000+02:002012-10-26T13:25:02.118+02:00Tart of the summer<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DauVt9oPwsw/UIpy_mZeEQI/AAAAAAAACJY/kLBN52pcfmE/s1600/peachtart-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DauVt9oPwsw/UIpy_mZeEQI/AAAAAAAACJY/kLBN52pcfmE/s640/peachtart-4.jpg" width="426" /></a></div><br /><div style="text-align: justify;">I tried, I really tried to postpone this post until we &nbsp;get back from the holiday but I just gave up. Better to say, I gave in to this tart. I thought I would be an awful, selfish person if I would not share this recipe with you today. Because it is just fabulous, no kidding, and I know that you are not supposed to talk about your own creations in superlatives, but what is good is good.<br /><a name='more'></a></div><div style="text-align: justify;"></div><span style="background-color: white; text-align: justify;">We are leaving to Hungary tomorrow, driving through the night, and until then I am packing, cleaning and using all the leftover food. I am always surprised how much food I manage to pack into a relatively small &nbsp;refrigerator. I found some puff pastry in the fridge and tons of peaches on the counter, and then came the idea. Tart and custard are always a good idea. They never fail to cheer me up regardless of the mood, weather or anything. Plus having an 11 months old around your legs, it is still fairly easy to make.&nbsp;</span><span style="background-color: white; text-align: justify;">There is only one thing, the calories... It is not the bikini friendly dessert, especially not when your are on diet. Still I have another 9 kilo to loose, but this looked way too good to pass and let my hubby take all of it. Honestly, I really easily shot down my conscious, who just kept on whispering bad things about sugar, and went for the spoon right after the first photo. And wow, &nbsp;it felt just so good! I am almost on holiday after all, and as everyone knows, when on holiday you do not gain weight ... right? (<i>It is not the moment of being honest, just, say yes please</i> :)</span><br /><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><div style="text-align: justify;">So, I leave you with the gorgeous tart for now. I really recommend a try, you will definitely not regret it. See you back in two weeks!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Oh and I almost forgot.<span style="color: #444444;"> <a href="http://issuu.com/thekitchenfinesse/docs/spoon_summer2012?mode=window&amp;backgroundColor=%23222222" target="_blank"><span style="color: #444444;">My online magazine, <b>The Spoon</b></span></a></span> had 15 000 views in the first month. Amazing, thank you so much!</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CvxbVSTGoH8/UAf9AbLIsPI/AAAAAAAACAI/eY233wtjCj8/s1600/peachtart_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-CvxbVSTGoH8/UAf9AbLIsPI/AAAAAAAACAI/eY233wtjCj8/s640/peachtart_diptych_blog.jpg" width="640" /></a></div><br /><h3> <b style="background-color: white;">Nutmeg custard - Peach tart</b></h3><i><br /></i><i>Ingredients:</i><br />320g puff pastry<br />3 peaches<br />2 egg yolk<br />250ml heavy cream<br />1 tsp ground nutmeg<br />3 Tbsp sugar<br />2 tsp corn starch<br />70g butter<br />150g sugar for the caramel<br /><br />Heat the oven to 180 degree. Line a 24cm diameter (about 9") spring form with baking paper. Cover the bottom and about 1.5 cm the side with the puff pastry. Pierce the bottom with a fork, and cover the pastry with parchment paper and fill with pie weight. Blind bake the tart for 15 minutes then remove pie weights. Bake the tart for another 15 minutes and let it cool.<br /><br />For custard, combine heavy cream, egg yolk, corn starch and nutmeg in a sauce pan. Over medium heat let the custard thicken stirring&nbsp;continuously. Add 20g butter and 3 tablespoon sugar. Pour the custard into the tart shell.<br /><br />Heat up sugar in a sauce pan until it turns into golden caramel. Take the pan off of the heat and stir in 50g butter. Add peach wedges and return to heat. Cook for a few minutes, then let it cool to room temperature. Spoon over custard and serve with whipped cream.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/14Ar6UGE9XodyRRuF748XBGfqzcHFpPw6dwB4O90Ubbk/edit" target="_blank"><img border="0" height="82" src="http://2.bp.blogspot.com/-PO51Li3rpqU/UAgIHYrOGbI/AAAAAAAACAY/EilEA6U1008/s200/printtherecipe.jpg" width="200" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_MvKWuGg0XY/UAf8-y_Ek2I/AAAAAAAACAA/iyYPgdodPFI/s1600/peachtart_blog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-_MvKWuGg0XY/UAf8-y_Ek2I/AAAAAAAACAA/iyYPgdodPFI/s640/peachtart_blog2.jpg" width="424" /></a></div><br /><br />Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com7tag:blogger.com,1999:blog-8315521026778251364.post-63199329486268049492012-07-12T21:16:00.006+02:002012-07-12T21:24:41.358+02:00A small teaser...<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ns4TU2Q4QGw/T_8gw9lfxNI/AAAAAAAAB-c/BRz_SuEfjjM/s1600/spoon_teaser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Ns4TU2Q4QGw/T_8gw9lfxNI/AAAAAAAAB-c/BRz_SuEfjjM/s640/spoon_teaser.jpg" width="480" /></a></div><br /><br /><div style="text-align: justify;">Hi everyone. I'm just so excited to tell you that we're working , not only on the next issue of The Spoon, but also on the Ipad version of the magazine. It will be just great, with lots of extra features, moving photos and many more. The credit of this goes to my partner who is an award winning graphic designer, so all in all, he knows what he is doing :)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It looks like the new mag will be out on the 10th of September, but&nbsp;<span style="background-color: white;">for sure</span><span style="background-color: white;">&nbsp;I'll be back with some sneak peak until.&nbsp;</span></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com0tag:blogger.com,1999:blog-8315521026778251364.post-65387716321622117942012-07-05T22:56:00.001+02:002012-10-26T13:25:46.203+02:00Spaghetti and fennel gratin and a little bit of me<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kOamOehsT8g/T_X3Vf8NRDI/AAAAAAAAB5k/27oCHGc_RzE/s1600/fennelgratin_blog+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kOamOehsT8g/T_X3Vf8NRDI/AAAAAAAAB5k/27oCHGc_RzE/s640/fennelgratin_blog+copy.jpg" width="424" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It has been a while that I uploaded a fresh, crispy recipe on the blog. I know, but there are so many things going on right now in my life. As you probably seen it already, I launched an online food magazine, The Spoon (<a href="http://issuu.com/thekitchenfinesse/docs/spoon_summer2012?mode=window&amp;backgroundColor=%23222222" target="_blank"><span style="color: #444444;">check it out here</span></a>), and we are already working hard on the next fall issue. It is made with love, each and every page, photo, article, I hope you will enjoy it. September is pretty close now.<br /><a name='more'></a><br /></div><div style="text-align: justify;"><span style="background-color: white;">So, this is one of the reason of my absence lately.&nbsp;</span><span style="background-color: white;">And of course I have a lovely family who also needs me. I have to make a confession right here and right now, working next to a 10 months old baby girl is not easy. For how small and young she is, she has a very strong&nbsp;character!&nbsp;I do not know how you all do it to raise one or more kids and work full time from home. I would love to hear some tips, because some days are just very hard to manage.... &nbsp;or just to say it out loud, I am about to go crazy!&nbsp;</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">Do you also have that sometime? Just want to get out of home for a few hours to find yourself? I hope it does not make me a bad mommy, but I would be even happy for a 30 minutes brake, to recharge, reboot and keep on going again.&nbsp;</span><span style="background-color: white;">So forgive me, but I am so so so very happy to go on a 2 weeks holiday. Nothing fancy, just going Home. And this time home means my parents, my country, back to home in Hungary. I will suck in as much energy as I can.&nbsp;</span><span style="background-color: white;">I guess, that is why someone should live close enough to the grandparents.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So I will leave you with this recipe for now. A very simple yet tasty meal, especially for fennel lovers. And so this would make me a huge fan of fennel. There was a period when I had fennel every single day. I am really &nbsp;fond of &nbsp;the anise notes of this vegetable. Enjoy and wish you all a great holiday! I will be back soon, with a new recipe and probably some photos of the Balaton.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B_bTg6YDZSo/T_X3bJGN1FI/AAAAAAAAB50/haGgFzn5MaM/s1600/fennelgratin_diptych_blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://1.bp.blogspot.com/-B_bTg6YDZSo/T_X3bJGN1FI/AAAAAAAAB50/haGgFzn5MaM/s640/fennelgratin_diptych_blog.jpg" width="640" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: -webkit-auto;"><b>Spaghetti gratin with fennel cream</b>&nbsp;</span><br /><span style="text-align: -webkit-auto;"><br /></span><span style="text-align: -webkit-auto;">Ingredients:&nbsp;</span><br /><span style="text-align: -webkit-auto;">400g spaghetti&nbsp;</span><br /><span style="text-align: -webkit-auto;">3 fennel bulbs&nbsp;</span><br /><span style="text-align: -webkit-auto;">250g mascarpone&nbsp;</span><br /><span style="text-align: -webkit-auto;">2 eggs&nbsp;</span><br /><span style="text-align: -webkit-auto;">100g butter</span><br /><span style="text-align: -webkit-auto;">&nbsp;A handful of grated parmesan&nbsp;</span><br /><span style="text-align: -webkit-auto;">2 cloves of garlic&nbsp;</span><br /><span style="text-align: -webkit-auto;">Salt&nbsp;</span><br /><span style="text-align: -webkit-auto;">Pepper&nbsp;</span><br /><span style="text-align: -webkit-auto;"><br /></span><span style="text-align: -webkit-auto;">Cut the fennel into small pieces. Melt the butter in a saucepan and add fennel. Cook until tender, about 10-15 minutes, if necessary add more butter. Take the pan off of the heat and stir in mascarpone and parmesan. With an electric mixer process the fennel until creamy. Season to taste and let it cool down. When it is cool enough then stir in eggs and minced garlic.&nbsp; Preheat the oven to 180C. Cook spaghetti until al dente. Fold the noodles into the fennel cream and pour into a 24cm diameter cake pan. Bake for about 20 minutes.</span><br /><span style="text-align: -webkit-auto;"><br /></span><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/document/d/14hTSxcGf0gQNSIAnerwkIq7SSyhwJGmauhZ0mTh0Wpo/edit" target="_blank"><img border="0" height="82" src="http://3.bp.blogspot.com/-GBK6ZV3VLSs/T_X_A-NOywI/AAAAAAAAB6E/u_talXwZTiY/s200/printtherecipe.jpg" width="200" /></a></div><div style="text-align: -webkit-auto;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gPkE7BXB910/UIpzK1l8mWI/AAAAAAAACJk/kaWVUw83jAA/s1600/fennelgratin-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-gPkE7BXB910/UIpzK1l8mWI/AAAAAAAACJk/kaWVUw83jAA/s640/fennelgratin-5.jpg" width="426" /></a></div><br /></div>Verahttp://www.blogger.com/profile/06437424790754025105noreply@blogger.com13