tag:blogger.com,1999:blog-73972460096602681872024-03-05T18:58:13.030-08:00Oh!Glorious FoodDijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-7397246009660268187.post-46624535465892529582012-08-03T06:51:00.000-07:002012-08-03T06:51:07.107-07:00Generally bad 'film', summer frustrations and chocolate salami<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Everyone, who at least once had been strolling around this blog, knows that I dislike summer. 'Dislike' is probably the mildest version of my real feelings towards this particular season, but I won't be enter into negative monologue. I have promised myself to try and to use negative words to the minimum, so, I would like to keep the promise.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Summer has not been kind to me, but this particular one has driven me to the very edge of my sanity, up to the point that sometimes I need to pinch myself and check if I'm awake or it is just a bad dream. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ever since it started, I have not been out, except to grab a couple of groceries and hang the laundry on the roof. And even those, seemingly simple and harmless tasks have had negative impact on my well being.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I remember what my brother told me last summer when he came to visit: 'It's just a bad film, it's all in your head.'</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I can partly agree with that statement, except for the part that it is 'in my head'. I've been plagued with nightmares, haven't had much luck with the choice of books that I'm reading and I don't even want to start talking about the choice of movies on offer.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fortunately, the scientist have discovered that the simple act of eating CHOCOLATE triggers the release of endorphins. Those little buggers that are giving the humanity that happy feeling. In that case, I should be just about the happiest person in the Universe, but I won't be going to pick that bone now. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I was going through some scribblings (let's call them 'manuscript' for sake of argument), and I came to the realization that if I pushed myself a little more and a little harder, well, certain best-seller wouldn't be a best-seller today. It would have been my book.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Still, I do have 200.000 words to inspect, re-check, re-think and mostly other 're' tasks, but when I will feel confident enough, then I will put the machinery in motion. Not a moment before that and not a moment after.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Silly thing, while most people have been known to have fear of failure, I have been told that I have fear of success. It seems even 15 odd years since I got that feedback that nothing has changed on that plan.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Don't take me wrong, there is nothing wrong with success, but I really dread what other things would come with it. Like people trying to get a picture of you, asking one too many questions and generally invading the space that one would like to keep private and intact. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I must admit that I never felt comfortable on the pedestal. I'm one of the people that can do their 'magic' best behind the scenes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">So, I'm sitting nicely yesterday, fantasizing of a cool breeze and hoping for at least a waft of fresh air, when I remembered something that my mom used to make. It was a dessert that we called 'sweet salami.' Unfortunately, I didn't remember the measurements or the complete list of ingredients and calling my mom was out of question. I mean, I love talking to my mom, but when it comes to recipes, a simple conversation will turn into a seven course dinner conversation, so I just jotted down the ingredients I had remembered and went on to look through books and the Internet for something similar.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The finished product came out divine. Even Mr.F who is not chocolate fan, said that he loved it. And that is (just about) all that matters.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">While we're on nice subjects and good results, I just want to say that I got a really nice surprise from a certain company that I'm buying stuff from, but that deserves a post of its own and I shall write it when my gift arrives. Probably in a week or so.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Without further ado, here's what is most important today:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Chocolate salami with nuts (no pun intended)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 grams good quality dark chocolate (70-80% cocoa solids)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 grams unsalted butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cocoa powder (I used NoMU. Expensive, but gorgeous!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp Cointreau or other orange liqueur</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 crushed pettit beurre biscuits</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">60 grams roughly chopped walnuts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">80 grams roughly chopped pistachio nuts</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cayenne pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 egg yolks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">icing sugar for dusting</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Method:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Beat the yolks with the tablespoon of sugar until pale and set aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a double boiler melt the chocolate (broken into pieced) and the butter (cut into large chunks). Stir occasionally to combine. When melted, add the cayenne pepper, cocoa and salt and mix well. Remove from the heat and add the nuts and biscuits. Stir to combine and then add the orange liqueur. Mix well again and add the yolk mixture. Give it one final stir to combine everything and when the mixture has cooled down, put in the fridge to chill about 30 minutes, so you can shape it easier.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Take a piece of cling film and pour the chilled mix onto the centre. Pulling the ends, form a sausage/salami shape, secure the ends and wrap in aluminium foil. Put in the freezer for hour or so.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">On a piece of waxed paper or baking parchment sift some icing sugar. Take out the chocolate salami and roll in the icing sugar, to cover completely. Discard the extra icing sugar, wrap the chocolate salami in the parchment and return to the freezer.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">It is best to remove from the freezer 5 minutes before serving, so the slices won't break (like mine. I didn't have the patience... 5 minutes IS long time).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span><br />
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<br />Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-33143302918180835262012-07-26T04:21:00.005-07:002012-07-26T04:21:57.847-07:00Kanafeh (Kadaif) & Hummus recipes<span style="font-family: Georgia, 'Times New Roman', serif;">I just love healthy disagreement. However, when someone is too craven to introduce themselves on a blogpost that I have written, I'm not dignifying their comment with a publication and/or a reply. Simple as that. I made an exception recently, just because it was too funny not to.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When you come on my turf, it is my castle-my rules, it can't get simpler than that. I don't expect (or want) the whole world to agree with me, it would be boring and mind-numbing, but oh boy, do the research before you enter into the ring, as 'just because I said so' is not an acceptable argument... except when my mom or my dad says it.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">And remember: I'm responsible for what I have written, NOT for the way you interpret it!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">On a cheerier note, for the people of the Muslim faith, it is the Holy Month of Ramadan. That means that the ethnic shop in my town is stocked to the gills with delights that usually aren't on the menu.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">A simple thing like kanafeh is not easy to come by around here and it is a pity, because I do love it! I remember my mom cooking it, usually in winter. The syrupy sweets were always reserved for winter, while the creamy, fluffy ones we were indulging into were sort of 'summer sweets'.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Originally, I went into the shop to purchase some tahini paste, to make me some hummus when I spotted 2 large dishes of ready made, sliced kanafeh. I didn't wanted to get the ready one, as it is too sweet for my taste, so I asked the lady on the checkout if they have the pastry. To my absolute delight, she went to the freezer and came out with a bag of fresh kanafeh pastry. I felt like hugging her! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">"Armed" with my goodies, I knew that it was going to be a good day, and indeed it was.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I made myself batch of hummus and happily dipped with toasted pita bread. Some call that a snack, but I call it dinner. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;">OK</span></span><span style="font-family: Georgia, 'Times New Roman', serif;">, OK, I'll get to the recipes before you get bored of my rant.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><i><span style="font-size: large;">Kanafeh (Kadaif)</span></i></b> recipe</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">400 grams fresh OR 500 grams dried kanafeh pastry</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">350 grams sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">600 ml water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">juice of 1/2 lemon + slices of the other half</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla essence or 1 tbsp vanilla sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 generous handfuls sultanas</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100 grams chopped walnuts* (I used cashew nuts this time)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">*see note*</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 180 degrees Celsius.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Arrange half of the pastry into a baking dish taking care not to break too much of it. Sprinkle the sultanas and walnuts, saving just about 1/3 and then arrange the rest of the pastry on top. Sprinkle the reserved sultanas and walnuts and put in the oven for 25-35 minutes or until golden brown on top.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">While the pastry is in the oven, you have to make the syrup by combining the water, sugar, lemon juice & slices and vanilla. Put all ingredients into a pan and stir to dissolve the sugar. Bring to boil, then turn down the heat and let it bubble for 7-8 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When you take out the kanafeh from the oven, fish out the lemon slices and arrange on the top. Using a ladle, pour some of the syrup all around the pastry. Do NOT pour it all at once. You have to use up all of the syrup.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pop in the oven for another 10-15 minutes and then remove. Leave it to cool completely before serving.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">This dessert is best made a day in advance.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">*Note: </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Some recipes call for melted butter, but I find it best not to use it. In my personal opinion, it loads the dish with unnecessary calories and fats. However, if you do decide to use it, you have to melt 200 grams of butter and pour over the pastry before putting it into the oven (before the syrup too, the syrup is just about the last step).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">You can completely omit the walnuts and/or sultanas. The dessert can be served plain or with topping of your choice. I never tried it with cashews, but it was too hot outside to embark on an adventure of going out to buy walnuts, so I made a do with whatever was available in the pantry. The result? Excellent, of course!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><b>Hummus</b></i></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">There are just about million recipes for hummus on the internet and every imaginable cookbook, but I'm going to share the one that works best for me. It is not exactly a labor of love, as I use canned chickpeas (garbanzo beans), but still, the result is decent dish.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 can of chickpeas (garbanzo beans) that amounts to 200-260 grams of drained weight</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 clove of garlic</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">juice and zest of 1/2 lemon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pinch of ground cumin </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pinch of smoked sweet paprika</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pinch of cayenne pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pinch of salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 generous tbsp of tahini paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp extra virgin olive oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">water as needed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Drain and rinse the chickpeas and remove the outer skin. Put them in a food processor together with the rest of the ingredients. Pulse until you get homogeneous mixture. If the mixture is too dry, add a tablespoon or two water and continue pulsing until you're happy with the consistency. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I like mine on the dry side for spreading and on the runny side for dipping :)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with toasted pita bread or crudities.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy every bite!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-56555241673862419672012-07-09T04:02:00.000-07:002012-07-09T15:00:21.410-07:00Profiteroles<span style="font-family: Georgia, 'Times New Roman', serif;">Hot. I mean really, really hot. And I'm not talking about me, I mean the birds outside know that I'm hot, let alone the people.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I don't function well in the heat, I'm getting the strangest of ideas and sometimes I even bake. Scary thought at 42<span style="background-color: #f5f5f2; text-align: center;">ºC (or </span><span style="background-color: #f5f5f2; text-align: center;">107.6 ºF if you will). The kitchen is kinda the hottest room in the house even before I turn on the oven, so you can only imagine how it feels having the oven turned at 200</span></span><span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">ºC. Hell, I'm tellin' ya!</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">In a fit of insanity (courtesy of the heat), I decided to make profiteroles. I haven't done them probably in 15 years or so, but one thing I remember was auntie Desa telling me 'do not be tempted to open the oven while baking them!'</span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">You see, it was the village/town feast here and as every year, I was to go for lunch at my mother in law. I knew that she will have the traditional trifle (she makes mean trifle, by the way), but every year we get her a bottle of wine and some store bought sweet. Not this time. I mean I didn't made the wine, granted, Mr. F bought it :)</span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">I'm admitting, before I even type out the recipe, I cheated... I didn't made the custard that went in them from scratch :( I'm kinda bummed about that, cause my home made tastes awesome, but again, blaming the heat for that. I simply did not have the will to stir and pay attention to my custard, so I took the easy way out... got ready made :( </span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">I'm going to go on a limb here and tell you that these are quantities for 2 dozens profiteroles, but that depends on the size, so more or less, it's just right.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMleqoF_WO3KlKnJUWZJNOfnT86fjSpXRahAMXV0OsEytizJ9arTQDXoR9I2umJVt6tQZD8ETCcsqmSbUmOoqsUUGKxwNOg9NuguiTIr19cuhCg3_Qe2WeRwAEdozeZrexuoJu2NLAik/s1600/profiteroles1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMleqoF_WO3KlKnJUWZJNOfnT86fjSpXRahAMXV0OsEytizJ9arTQDXoR9I2umJVt6tQZD8ETCcsqmSbUmOoqsUUGKxwNOg9NuguiTIr19cuhCg3_Qe2WeRwAEdozeZrexuoJu2NLAik/s320/profiteroles1.png" width="320" /></a></div>
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">Ingredients:</span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">300ml cold water</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">6 tsp sugar</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">128 grams unsalted butter</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">173 grams plain flour</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">pinch of salt</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 large eggs, beaten</span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><br />
<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">Method:</span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">Preheat the oven to 200</span><span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;">ºC and place small roasting tin filled with water at the bottom of the oven. You need to generate steam in order to have crunchy choux pastry.</span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Place the water, sugar and butter in a medium saucepan and heat until the butter has melted. Crank up the heat and in one go, pour the salt and flour into the pan. Beat vigorously with a wooden spoon until the pastry comes away from the edges of the pan. Transfer to a bowl and let cool for 15 minutes.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Beat the eggs with a fork in a measuring jug and add some to the pastry while beating with electric whisk. It will look crumbly, but do not fear, all is good. Pour the eggs into 3 times and when everything is mixed, place the pastry into a piping bag fitted with plain nozzle, or you can use 2 teaspoons to drop pastry onto a baking sheet lined with baking paper.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Leave about 2cm space between each.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 25-35 minutes (depending on the strength of the oven), and DO NOT OPEN THE OVEN DOOR.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">After taking them from the oven, pierce them with a knife at the side, so the steam will go out. This will prevent your profiteroles from being soggy.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cool on a wire rack.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">You can fill them with custard or whipped cream after they have cooled down and glaze them with some chocolate ganache.</span></span><br />
<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">For the chocolate ganache, scald half a cup of double cream and add 60 grams of dark chocolate chips into the cream. Add small knob of butter and stir until you have shiny, glossy mass. Pour over the profiteroles and let cool down before storing them.</span></span><br />
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<span style="background-color: #f5f5f2; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy responsibly :D</span></span><br />
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<span style="background-color: #f5f5f2; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-1020118114220645692012-06-28T03:26:00.004-07:002012-06-28T03:26:45.391-07:00Raspberry mousse cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBgxwHkuOcu3Vb429cbLz-zrAlurV1V8FS4Ztv4RSKsNbDnUa_vFOubH_YXlWQoO2ZOuDW56hXrUPe8M7uU1eogkOicLrEubyaj9CoIDE0g7NQtzKoeX0tcb0h-Gae7Oc_Ug38uhpDWk/s1600/mousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBgxwHkuOcu3Vb429cbLz-zrAlurV1V8FS4Ztv4RSKsNbDnUa_vFOubH_YXlWQoO2ZOuDW56hXrUPe8M7uU1eogkOicLrEubyaj9CoIDE0g7NQtzKoeX0tcb0h-Gae7Oc_Ug38uhpDWk/s320/mousse.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I never could understand why some people dreaded Mondays. I have been quite fond of them since I can remember. Early on, that meant that I would go to kindergarten and color to my heart's desire, then it was school (which I LOVED by the way), then work. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Every Monday was a new beginning, new adventure for the week, until this past one.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I don't think I will hate Mondays, but now I can say that I have had a bad one.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">So, I'm sitting nicely and trying to sort out my cooking books when one of them opened on a desserts page. Mousse! I love mousse. Fluffy, light and delicious. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Couple of weeks ago, I was glancing through some blogs and the idea was born. It was the day for the Raspberry mousse cake to be made.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I gathered all of the ingredients, measured everything and started. So far, so good. No glitches, no hitches. I made the cake, stashed it in the fridge and I was pretending to watch TV. I use the TV only as a background noise, to drown the construction works going right, left and centre, but I had few hours to kill until the cake was set, so I can add the final touch, the chocolate topping. I stared at the TV with no purpose, read the online newspapers and 'killed' those couple of hours. Oh yeah, it was chocolate time!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I'm melting the chocolate (in the microwave) and seeing that the blasted chocolate chips aren't losing their form. Hmm, lemme check if they're still cold, maybe there's something wrong with the microwave.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">BIIIIGGGG mistake! Touched one of the chocolate chips in the dish and in that very instant, I got me a blister on the left forefinger. That will teach me not to use short-cuts. Chocolate SHOULD be melted only in double boiler. Period.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I did the double boiler thingy and started stirring the chocolate with a little oil to cool it down. Then, the doorbell rung. OK, I said to myself, here goes another concerned citizen about the state of my soul. Lately, I've been plagued by people that claim that want to save my soul. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I picked up the intercom and was ready to say 'no speak English', but then I heard familiar voice: 'Hiya, it's the vet!'</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I had totally forgotten that Fluffy had to get his vaccine and Mikki (the cokatiel) had to have her wing checked, as she was holding it on a strange angle.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I buzzed the vet in and left my bowl of chocolate on the counter top.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">We had a little small talk before he got around the animals, Fluffy was fine, he was a very brave boy, didn't even blink when he gave him the needle. Mikki was a proper lady, a little scared, but not biting (which surprised the vet, as cokatiels are somewhat ferocious biters). The verdict was that she had broken her wing, but it will mend on its own. All righty... Paid the vet, saw him to the door and went back to my cake.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">By the time I was back in the kitchen, the chocolate looked a lil' bit thick, but I really didn't feel like reheating it (hey, you can't blame me, it was 40 degrees Celsius in the house).</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">So, I poured the chocolate over the mouse and uh-oh... it wouldn't spread. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">After some unladylike behavior and bunch of profanities spewed at inanimate objects, I shoved the cake in the fridge and decided that Tuesday should roll out as soon as possible.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Several hours later.....</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Tuesday</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I woke up in a good mood, but the cake bit was bothering me. Opened the fridge, stared at the cake, no changes... lumpy chocolate covering. I sighed, made some oatmeal and while mindlessly eating it and staring into some of the ceiling patterns, I decided that dessert after breakfast is the new 'in'.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Took the PINK knife, poured some water over it and cut me a slice. I removed the lumpy mess of a chocolate and slid the spoon through the mousse. Like a hot knife through butter. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">It was a love at first bite! Yummylicious, delicious, everything wickedly -icious! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, the day went fine and after dinner, I offered Mr. F a slice of cake. He's not very keen on desserts, but he didn't find a fault. Yay me!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Wednesday</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">As usually, I spend the day reading, writing, doing some housework until dinner. Mr. F wanted spaghetti with 'surprise me' sauce, so I made for him, but I wasn't hungry, so I 'attacked' a peach. After taking the dishes to the sink, I couldn't believe what I heard:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">'Do you still have a slice of that raspberry cake?' </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mr. F ASKING for a cake!!! Second time in the history of our togetherness!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thursday</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Despite the lack of aesthetics, I decided to share the recipe with you, hoping that you'll do the chocolate bit right. So, here it goes:</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">For 20cm cake mould you will need</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 small (store bought) Swiss roll</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">450 grams raspberries</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">70 grams sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp lemon juice</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">500 ml heavy cream</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4 tsp gelatin granules</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">For the chocolate topping:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">50 grams dark chocolate chips</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp cooking oil</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the Swiss roll into thin slices (3-4mm thick). Line the bottom and the sides of the cake tin with the slices.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Puree the raspberries with a stick blender or in food processor. Pass the puree through a sieve to remove pips. You'll end up with about 350 ml of nice, pip-less puree.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In 1/3 of the puree, add the gelatin and let it stand for 5 minutes. In the remaining 2/3 add the lemon juice and sugar.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat the puree with gelatin on low flame, until the gelatin has melted. Add it to the rest of the puree and put it in the fridge until you whip the cream.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">When the cream is nicely whipped, ad the raspberry puree and stir to combine. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour into the cake tin and chill for at least 5 hours before you do the chocolate glazing.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">For the chocolate topping, melt the chocolate in double boiler and add 2 tsp of cooking oil. Stir until cool and pour over the top of the cake. Spread evenly with a palette knife and return to the fridge until serving time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarBZ8FFgb50U8rzHlZ7YxTc7KPv1Ox6BTpZuL4qXeeqG4vZjDow3xry6cz3hoHZ1WyUhVPigaKwPXllSB6B2RAjELz53msOEUDZCU-sPW44f-R62rKMkav6tSSqKv9NU7uzgVS-GoemA/s1600/100_1892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarBZ8FFgb50U8rzHlZ7YxTc7KPv1Ox6BTpZuL4qXeeqG4vZjDow3xry6cz3hoHZ1WyUhVPigaKwPXllSB6B2RAjELz53msOEUDZCU-sPW44f-R62rKMkav6tSSqKv9NU7uzgVS-GoemA/s320/100_1892.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-85615463611572985712012-06-21T05:48:00.001-07:002012-06-21T05:48:42.638-07:00Bite my... bagel!<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_29E8Wwn2MIYnpCIC9JdIT42bKN5RhJ-MAnbQJUmqswQWVucZX7hW4GGkGP5NXJs81OwOdYoZT-kg0OoEpYr0QF0JXwdhigVPYJx_xzXWcnCDp5oyxzknexNvQl8zMv0I1QChXckjpbY/s1600/100_1869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_29E8Wwn2MIYnpCIC9JdIT42bKN5RhJ-MAnbQJUmqswQWVucZX7hW4GGkGP5NXJs81OwOdYoZT-kg0OoEpYr0QF0JXwdhigVPYJx_xzXWcnCDp5oyxzknexNvQl8zMv0I1QChXckjpbY/s320/100_1869.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ah, New York! Home of the Statue of Liberty, Wall Street, Brooklyn Bridge...</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Home of millions of people, smells and flavors. Fusion of the old, new and ultra modern.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">And you know what? I never been there *sad face*</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I have seen one too many movies and documentaries back in the day to know the landmarks and I even went as far as asking native New Yorker how the city smells.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">One of my favorite TV programs was taking place in New York, Ugly Betty. Now, Betty was far from ugly and she was very smart girl, so whenever her boss would feel angry or hungry, she would bring him a bagel. Cream cheese and onion one. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I always wondered how bagels taste. You see, living in a world couple of worlds away from NY has some disadvantages. I just can't pop out and get me a bagel. In fact, I could, if I wanted a dreadful little thing called bagel, full of additives and heaven knows what. There's a place that brings frozen bagels and bakes them, but I'm not after that experience. In fact, I had tasted one of those and it was rather disappointing, so I rolled up my (proverbial) sleeves and set to make me a NY style bagels. And the adventure began....</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I'm sitting nicely yesterday, mumbling about the heat and hating summer before it even (officially) started, and in a fit of sheer insanity, I decided to bake! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">It's not that I am a bad baker, mind you, but the thing is, the thermometer was about 37C or 98.6F if you will, and I'm not blasting the air conditioner just yet. Insanity, I know, there's no other word for it.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I made the dough and let it prove, it said you need to let it hang in the bowl for an hour. Yeah, no problem, I'll just play some mind numbing game on a social network and the time will pass soon enough, I said to myself.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">It did pass fast enough and I was doing whatever I had scribbled in my little notebook, oven heated at 220C/425F, large pot of boiling water hissing at the stove, adding a couple of degrees to the overall heat and I'm profusely losing great percentage of my body water, but that didn't stop me. Despite the fact that I suffered moderately mild dehydration just few days ago.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So I did all things in order and put the first batch in the oven, happily baking. After some 10 minutes I went to peek through the oven glass and pouff! The oven light went off. Oh well, I shall call someone to change it, I made mental note. But then... it was too quiet... I couldn't hear the monster fan in the living room. That means two things then:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1. I made some booboo and cut the electricity supply</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2. The electricity company made some booboo and we have national blackout</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I went downstairs where the electricity meter is, opened the box and everything seemed fine. Then I heard Jane shouting out of the window, asking Mary if she has electricity, it was in the lines of: "Aww, Mariiii, ghandek dawl?" and Mary shouting back "Leeeee, m'ghandix!"</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I put two and two together, or Jane and Mary in the case, and figured out that it is the number 2 on my possible scenarios. It might not have been national blackout, but good half of the island didn't have electricity. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Well, that wasn't problem for my bagels, my oven is not running on electricity (one of the things I'm very grateful about), but it was not going to be very convenient to live in the house for the next couple of hours. Yeah... I'm "strange" allright... I DON'T have doors between the rooms. Of course, there's the front door, the door to the bathroom and the stairway door, but that's pretty much it. Doors make me feel restrained and I'm not the type that likes restraints. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Long story short, I finished my bagels which came out divine, by the way, but the electricity was out for whole 4 1/2 hours... at the worst (read HOTTEST) part of the day. And now, I vented, said what I wanted to say, the only thing that is left to do is give you the recipe for</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aUv2cb2Kcm-Vtos5B9BonLbKc-fePqpUbkgJwoA3sIeshA_gKada_l0VYdZHDJD-MJ8VXqV1XtjNKeWRFhQd3L5VibN5ELs_1Wdb_028fj0BRNKyukwzyvMEOsrHNTRGAXvybUzeXlw/s1600/100_1871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aUv2cb2Kcm-Vtos5B9BonLbKc-fePqpUbkgJwoA3sIeshA_gKada_l0VYdZHDJD-MJ8VXqV1XtjNKeWRFhQd3L5VibN5ELs_1Wdb_028fj0BRNKyukwzyvMEOsrHNTRGAXvybUzeXlw/s320/100_1871.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">New York style bagels (with my twist, of course!)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients for 8 medium sized bagels:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;">2 teaspoons of active dry yeast</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">1 ½ tablespoons of sugar</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">1 </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px; text-align: left;">½</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px; text-align: left;"> cups of warm water </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;">3 ½ cups (500g) of bread flour or high gluten flour</span><br style="line-height: 19px; text-align: left;" /><span style="line-height: 19px; text-align: left;">1 ½ teaspoons of salt</span></span>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;">Little olive oil for greasing the baking sheet</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;">Large pot of boiling water</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;">2 tbsp honey</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;"><br /></span></span><br />
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;">If you would like to use topping:</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;">1 egg white</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;">1 tbsp cold water</span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px; text-align: left;"><br /></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: left;"><span style="line-height: 19px;">For (optional) topping you can use sesame seeds, caraway seeds, poppy seeds... whatever tickles your fancy. I used poppy, sesame and nigella seeds.</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: left;"><span style="line-height: 19px;"><br /></span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: left;"><span style="line-height: 19px;">Method:</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="text-align: left;"><span style="line-height: 19px;"><br /></span></span></span><br />
<span style="line-height: 19px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for 5-6 minutes and then stir until it all dissolves in the water.</span></span><br />
<span style="background-color: white; line-height: 1.5em; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Mix the flour and salt in a large bowl and make well in the middle. Pour in the yeast and sugar mixture.</span></span><br />
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<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. </span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">It needs to result in a moist and firm dough after you have mixed it.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Lightly brush a large bowl with some olive oil and turn the dough to coat. Cover the bowl with a damp tea towel. Let prove in a warm place for 1 hour, until it has doubled in size. Punch the dough down, and let it rest for another 10 minutes.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Divide the dough into 8 equal sized pieces and form a ball. Work it against smooth surface, so the ball would be seamless. Repeat the procedure with the rest of the dough and place them on lightly oiled baking sheet.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">After shaping the dough, dip the handle of a wooden spoon into little flour and make a hole in the centre of each piece. Stretch the hole about 3cm (1 1/4 inch), and let them rest for 10 minutes.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">In the meantime, preheat the oven to 220 degrees Celsius and bring a large pot of water to boil. Add 2 tbsp of honey in the boiling water and reduce the heat to simmer.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Use slotted spoon to drop the bagels in the water. Do not overcrowd them, they need their space. Let them boil for 1 minute on each side, or if you want the NY experience, make that 2 minutes on each side. Drain the water and place them on oiled sheet. If you want to use topping, make eggwash from 1 egg white and 1 tbsp of cold water. With a pastry brush apply the eggwash and then your chosen topping.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 20 minutes, until golden. The sound should be hollow when tapped at the bottom. Transfer to a wire rack to cool down and enjoy! </span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">You can freeze them for up to 3 months.</span></div>
<div style="line-height: 1.5em; margin-bottom: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-89335036848997862342012-06-14T11:56:00.003-07:002012-06-21T05:50:13.670-07:00Choco-mint cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxHG1pnolKH30gDy9PflJ45ehYHiW22l4Da-YIBhPwGvYF_XAB0e_Jg1IcbKwfGbq4rF8cOOybCPaJ8A34mGrvVSKnZ3wKx4OwVgQPcLWtPXEFlf0Llh6tnUgknps0DYrq9bUfCml78c/s1600/100_1866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxHG1pnolKH30gDy9PflJ45ehYHiW22l4Da-YIBhPwGvYF_XAB0e_Jg1IcbKwfGbq4rF8cOOybCPaJ8A34mGrvVSKnZ3wKx4OwVgQPcLWtPXEFlf0Llh6tnUgknps0DYrq9bUfCml78c/s320/100_1866.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Lately, I've been hung up on mint, like there's no tomorrow. (OK, besides my mint smokes. Bad, bad, bad Dijana.)</span><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Out of the gazillion (and then some) cooking books around the house, I couldn't find one thing that appealed to me mint-wise, so I decided to experiment. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Earlier in the day while running an errand, I took a quick turn to the supermarket and a bottle of green food coloring caught my eyes. Pretty, I thought, but then I do like green (a lot), so of course that green equals pretty. I picked up a couple of odd things and the tiny bottle with the green color too. What's better than having a minty idea and getting a bottle of green food color, eh?</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Well, I still had bunch of errands to run, but I had about 2 hours to kill at home, so the choco-mint cupcakes were born. Oh so light, oh so fluffy, oh so delicious *HUGE smile*, oh so NOT green *sad, sad, sad face*.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">However, the lack of 'greenery' didn't affect the taste, so it is worth sharing the recipe. I cannot stress enough, use your trusted brand of coloring, do not try new one just because it looks pretty.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For 6 cupcakes (regular size, or slightly smaller than regular) you will need:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">50 grams unsalted butter (at room temperature)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">50 grams of sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">50 grams plain flour</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking powder</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 large egg</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 heaped tablespoon (unsweetened) cocoa powder</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon of milk</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla essence</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon mint extract</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon green food coloring (your trusted brand, NOT the one that looks pretty in the bottle)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 180 degrees Celsius.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the flour with the baking soda and baking powder and set aside. Beat the butter and sugar until pale and fluffy. Add the egg and beat well until amalgamated. Add the flour and then the milk while still beating.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">When all is well amalgamated, divide equally between 2 bowls. Beat the cocoa powder and vanilla essence in one and the mint extract and the green food coloring in the other.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Line muffin tin with paper cases and spoon alternatively of both colors into the cases. With a toothpick, give a little swirl, but do not overdo it, it has to be green AND brown.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake 18-20 minutes (depending on your oven, or until toothpick inserted in the centre comes out clean).</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cool about hour or so before frosting, if you decide to frost them, although they're delicious even without the frosting.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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</div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-53082768700234464552012-06-11T00:52:00.000-07:002012-06-11T00:52:41.548-07:00Microwave made Strawberry jam<span style="font-family: Georgia, 'Times New Roman', serif;">Sometimes I wonder if it's 'old' age catching up with me or it is simply the fact that I have too many things, that I'm getting forgetful. Scary thought, either way.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I'm rummaging through the fridge and searching for that blasted piece of cheese that I know I have and it pops out a whole box of strawberries! I had forgotten that I bought them!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I don't like wasting food, so I decided to see what can be saved. Out of 600 grams of strawberries, I managed to come up with 400 grams of a bit sad strawberries, but I wasn't in the mood to eat them. Looking through some magazines, I came upon a recipe for strawberry jam made in a microwave oven. Well, it was time to try it. I adjusted the quantities and I came up with a full jar and 2 teaspoons of pure delight.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">400 grams of strawberries</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">55 ml lemon juice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">300 grams jam sugar (or caster sugar)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Put the strawberries into a deep dish and put them in the microwave on high setting for 4 minutes. Remove them and add the sugar and the lemon juice. Make sure that the dish is really DEEP, as the melting sugar and the juices will rise.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Set the microwave oven to high and the timer to 20 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Voila! You've got yourself a strawberry jam! Pour into a sterilized jar, seal and let it cool completely. Refrigerate after it has cooled down. It won't last ages, as it doesn't have preservatives, but that's good for you :) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-9874717980603332812012-06-10T14:32:00.001-07:002012-06-10T14:53:17.216-07:00Gluten free cupcakes (Almond cupcakes)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLKbktW_NjwF_vkybWBcGn25d2U3lOHqwf5OY29g3mrXB-RXj832ZiFOl5QzMgxaLDo_fzH_quF2kxAkUFze7TbkRb7-tFMAINvotxea2452hNK1iAJAj40uluc4ijrRgDljEEmcgCLE/s1600/cupcake01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLKbktW_NjwF_vkybWBcGn25d2U3lOHqwf5OY29g3mrXB-RXj832ZiFOl5QzMgxaLDo_fzH_quF2kxAkUFze7TbkRb7-tFMAINvotxea2452hNK1iAJAj40uluc4ijrRgDljEEmcgCLE/s320/cupcake01.jpg" width="213" /></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 14px; text-align: left;"><br /></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 14px; text-align: left;"><br /></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 14px; text-align: left;">Ingredients:</span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 14px; text-align: left;"><br /></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 14px; text-align: left;">300 grams ground almonds</span><br style="line-height: 14px; text-align: left;" /><br style="line-height: 14px; text-align: left;" /><span style="line-height: 14px; text-align: left;">2 teaspoons sea salt</span><br style="line-height: 14px; text-align: left;" /><br style="line-height: 14px; text-align: left;" /><span style="line-height: 14px; text-align: left;">1 teaspoon bicarbonate of soda</span><br style="line-height: 14px; text-align: left;" /><span class="text_exposed_show" style="display: inline; line-height: 14px; text-align: left;"><br />1 tablespoons ground cinnamon<br /><br />1 teaspoons of ground nutmeg<br /><br />1/4 cup olive oil<br /><br />3 tablespoons demarara sugar<br /><br />5 large eggs<br /><br />125 grams grated carrot<br /><br />100 grams crushed pineapple<br /><br />150g sultanas or raisins<br /><br />handful of chopped walnuts (optional)</span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="text_exposed_show" style="display: inline; line-height: 14px; text-align: left;"><br /></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="text_exposed_show" style="display: inline; line-height: 14px; text-align: left;">Method:</span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"><span class="text_exposed_show" style="display: inline; line-height: 14px; text-align: left;"><br />Preheat the oven to 170C<br /><br />Whisk lightly by hand: the eggs, the oil and the sugar until they are completely combined.<br /><br />In another bowl mix the almond with the spices, salt, carrots, dried fruit and nuts (if using).<br /><br />Mix both together until thoroughly incorporated.<br /><br />Place a tablespoons each of this mix into silicone muffin shapes: there should be exactly for 12.<br /><br />Bake for around 20-25 minutes or until a toothpick comes out clean. Let the cakes cool</span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 14px; text-align: left;">thoroughly (around an hour) and then smear with a cream cheese frosting: a mix of cream cheese and, if you like, icing sugar (or even sweetener: since there is no cooking involved it will keep its flavour). Decorate if you like.</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 14px; text-align: left;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xV3_dof5Zcr7n8Mte8aW7xKM4jBuZmBhj9bh3IH5R4MWfpSRwTC-9MQODyerFx6FIZYrCemSCxQO8oG3bOEn-TjMD7QIe9zpwuQWIn9Rg-V2eacfiEmJVg3PvppnuwNT-aPewejE9ME/s1600/cupcake02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xV3_dof5Zcr7n8Mte8aW7xKM4jBuZmBhj9bh3IH5R4MWfpSRwTC-9MQODyerFx6FIZYrCemSCxQO8oG3bOEn-TjMD7QIe9zpwuQWIn9Rg-V2eacfiEmJVg3PvppnuwNT-aPewejE9ME/s320/cupcake02.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 14px; text-align: left;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-65578136068172099252012-06-10T03:14:00.000-07:002012-06-10T03:14:41.575-07:00Pindjur<span style="font-family: Georgia, 'Times New Roman', serif;">If there's one thing I sincerely miss from my homeland, it would be pepper. Not the black pepper or the bell pepper or whatever. The one called 'banana pepper'. Subtle and mild taste, the lovely crunch and the yellow/green color. Oh, and the versatility!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In 12 or so years I have been living on this little rock, once only I found these peppers in supermarket. And that was it. Never again.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Just a couple of weeks ago, while shopping for fruit and vegetables, I found some green (bell) peppers that looked well, a bit strange. They were quite light of color and the flesh wasn't as thick. Got me a couple, I like throwing them into salads. Our summers aren't cook friendly.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So I was going through the fridge and thinking what to do for lunch, and then, I found my funny green peppers, 1 red and 1 yellow pepper. I decided to make my very favorite pepper dish, Pindjur (pronounced pin-joor for the English speaking world).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">If peppers and tomatoes could dream, their dream would be to be made into pindjur. Yeah, it is THAT good. All you need is a piece of white (Feta style) cheese and some crusty bread. Forget forks, forget manners and dip your heart out. I know I did.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I'm not going to give you quantities and persons of number serving size, but there's a rule. The more-the better. Oh, and it tastes soooo lovely the day after... when all flavors have mixed.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">The original recipe calls for the above mentioned 'banana' peppers, but nothing wrong with the regular green ones. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 large green peppers</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 large yellow pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 large red pepper</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 chilli pepper (optional, for those that like it hot)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 cloves of garlic </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 large tomatoes</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp olive oil (any vegetable oil will do)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Roast the peppers in the oven until they have the skin blackened. Turn them several times, so they blister nicely on all sides. Close them in a plastic bag (or pot with lid) and let them cool down. Peel off the skin, remove the seeds and tear them into strips with your hands.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Cut up the tomatoes into small chunks and set aside.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In a mortar and pestle, ground the garlic with little salt into a paste. Add the pepper strips and pound and ground. Don't overdo it, you still need some texture. Add the tomatoes and continue pounding and grounding. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the contents into a deep dish and add salt to taste.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In a separate dish, pour the oil and bring it to sizzling point. Remove from heat and pour over the pindjur. Mix well. If you're using chilli, add thinly chopped chilli just before you add the oil.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with crusty bread and a chunk of white cheese.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu8bXerIrPS6vzIvrOz6WEYO0oUI4tuYZtR3GWQsdM0Ohmxm_TtlIVLDEt6K9aZx3dXvbwAvc5bdCx-IwJE65nOXEs1HRpMJewlvfyusrflrnQsn936ikxpkWxf_hh6oi6-zc-2RDYOA/s1600/100_1858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu8bXerIrPS6vzIvrOz6WEYO0oUI4tuYZtR3GWQsdM0Ohmxm_TtlIVLDEt6K9aZx3dXvbwAvc5bdCx-IwJE65nOXEs1HRpMJewlvfyusrflrnQsn936ikxpkWxf_hh6oi6-zc-2RDYOA/s320/100_1858.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-10201432974300382232012-06-09T07:57:00.001-07:002012-06-09T07:57:29.050-07:00Persian rose water ice cream<span style="font-family: Georgia, 'Times New Roman', serif;">For the fast version of this wonderful ice cream, you will need:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 litre vanilla ice cream</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 pinch of saffron (about 100 micrograms)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon hot water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon rose water</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4-5 tablespoon shelled and chopped pistachios</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Let the ice cream soften at room temperature for about 10 minutes. Mix the saffron in the hot water and add to the ice cream.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the rose water and pistachios and mix well to combine.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Return to the freezer for 3-4 hours before serving.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Scatter some chopped pistachios on top and enjoy!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCqK_74k2W8O9DBDoD2twwuIp2G2BTJsdx5KL6ilPNwrktVYEz9utDBqAeiRlCYX34aJwz-rWOx6vBmsM_CaqjjVIxeC9GM9D2O6umFO7mfaG3-2EmifvlC9vwzXNvBOk09b5T7xSJaw/s1600/100_1864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCqK_74k2W8O9DBDoD2twwuIp2G2BTJsdx5KL6ilPNwrktVYEz9utDBqAeiRlCYX34aJwz-rWOx6vBmsM_CaqjjVIxeC9GM9D2O6umFO7mfaG3-2EmifvlC9vwzXNvBOk09b5T7xSJaw/s320/100_1864.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-406698467545975872012-06-05T06:52:00.002-07:002012-06-05T06:52:19.745-07:00Glutton's Heaven (aka Chocolate zucchini cake)<br />
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">I had prepared a long rant
before I wanted to share the recipe. Now, it is all forgotten. <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Why, you ask? <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Let me tell you why.<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Because I just ate a slice
of what seems the most wonderful cake in heaven, hell, Earth, Middle Earth and
the Universe, that’s why. <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">I’m in glutton’s heaven and
the world is at peace. Birds are chirping, the breeze is swaying the curtains
and wonderful smell of spices fills my house.<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Because I’m up to my elbows
covered in cocoa, chocolate and spices.<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Because I was able to
forget my troubles for blissful couple of minutes and enter a different
dimension, preceded by explosion of flavours on my tongue. A feast for all
senses allright. Almost, just almost as good as s*x. <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">And now, I’m not going to
taunt you, but will share the recipe for:<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Chocolate zucchini cake<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients for the cake:<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 cup vegetable oil</span></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br />
<span class="apple-style-span">1 cup of light muscovado sugar</span><br />
<span class="apple-style-span">1 ½ teaspoon vanilla essence</span><br />
<span class="apple-style-span">1 teaspoon baking soda</span><br />
<span class="apple-style-span">½ teaspoon baking powder</span><br />
<span class="apple-style-span">½ teaspoon salt</span><br />
<span class="apple-style-span">2 large eggs</span><br />
<span class="apple-style-span">½ cup of yogurt</span><br />
<span class="apple-style-span">2 cup of all-purpose flour<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">½ cup of unsweetened cocoa
powder</span></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br />
<span class="apple-style-span">2 teaspoons of espresso powder</span><br />
<span class="apple-style-span">2 cups of
grated zucchini</span><br />
<span class="apple-style-span">½ cup of dark chocolate chips (70% cocoa)<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">seeds of 6 cardamom pods,
ground with a mortar and pestle<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">¼ tsp ground cinnamon <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br />
<span class="apple-style-span">Ingredients
for the ganache:<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
<span class="apple-style-span">1 cup of heavy cream</span><br />
<span class="apple-style-span">1 ½ cup of chocolate chips <o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">generous knob of butter at
room temperature<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="apple-style-span"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Method:<o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 170 degrees Celsius. Grease your baking
pan and dust with cocoa. Shake the excess. In a bowl, sift the flour, baking soda, baking
powder and salt. In a separate bowl, cream together the oil, sugar &
vanilla. Beat in the eggs one at a time until well combined. Stir in the yogurt
alternately with the flour mix. Then add the cocoa and espresso powder and the
spices, mixing well until smooth. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">At the end, fold in the zucchini and the chocolate chips.
Spoon the batter into the baking dish. Bake the cake for 35-40 minutes or until
a wooden skewer or a toothpick inserted in the centre comes out clean. Remove
the cake from the oven and cool in the pan for 5 minutes. Run a knife around
the edges of the dish and transfer the cake on a wire rack. Cool for hour or so before pouring the
ganache.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;">To prepare the ganache, scald the cream in a saucepan over
medium heat. Remove from heat and pour in the chocolate chips. Stir until
completely combined and glossy. Add the knob of butter and let it cool.</span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-18952233203149182842012-06-04T04:43:00.003-07:002012-06-04T04:43:57.325-07:00...Let me play among the stars<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/mQR0bXO_yI8" width="420"></iframe>
I sincerely cannot explain my fascination with stars. Not the people that we call stars, but the real deal and the geometrical shape.<br />
Every time I talk on the phone (usually with my mother, as those calls are really, really long), I have piece of paper and a pen and doodle stars and hearts. Maybe it's the child in me, never wanting to grow up, attracted to all things cute, shiny and pretty.<br />
So, when I got a baking magazine and found a recipe for star shaped cakes, that day, my world was complete.<br />
The recipe is adapted from 'Baked & Delicious'.<br />
If you don't have little star shapes, you can always make cupcakes :)<br />
<br />
Espresso flavored star-spangled bites<br />
<br />
Ingredients for the sponges<br />
<br />
50g unsalted butter at room temperature<br />
100g caster sugar<br />
125g plain flour<br />
1 1/2 tsp baking powder<br />
a pinch of salt<br />
95ml milk<br />
2 tsp espresso (or any instant coffee granules)<br />
2 tbsp hot water<br />
1 large egg<br />
1/2 tsp vanilla extract<br />
<br />
Ingredients for the buttercream<br />
<br />
50g unsalted butter at room temperature<br />
125g icing sugar, sifted<br />
1 tbsp milk<br />
a few drops vanilla essence<br />
<br />
Equipment:<br />
<br />
Star shaped silicone mini moulds<br />
<br />
Method:<br />
<br />
Preheat the oven to 170 degrees Celsius.<br />
Put the butter, sugar, flour, baking powder and salt into a bowl and beat to fine crumb consistency with electric whisk. Pour in half of the milk and beat until just combined.<br />
Dissolve the coffee granules with 2 tbsp of hot water. Add the coffee, egg and vanilla to the remaining milk and whisk together. Pour this mixture into the batter and mix until smooth.<br />
Use a teaspoon to fill the moulds. Bake for about 10-12 minutes, until the tops are springy to the touch.<br />
There should be enough batter to make 36 stars.<br />
<br />
For the buttercream, beat the butter with electric whisk until fluffy and light. Gradually add the sifted icing sugar, milk and vanilla essence. Beat until pale and creamy.<br />
<br />
Cool the star-spangled bites on a wire rack for about 50-60 minutes and then spread or pipe some buttercream and decorate as you wish.<br />
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<br />Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-28610814823938673442012-05-26T13:49:00.002-07:002012-05-26T13:49:39.766-07:00Bread pudding (Pudina tal-hobz)<span style="font-family: Georgia, 'Times New Roman', serif;">In our house, sometimes, there's so much bread that we could feed a small army. However, since no hungry army ever showed up, we end up wasting the bread and it is a pity.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In these times when people go hungry even in first world countries, food wasting is not something to be proud of.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I have been looking at almost whole loaf of bread and thinking what to do. Then it dawned on me, bread pudding!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Usually, this pudding is eaten in winter, but trust me, after you pop it in the fridge it can be a real treat on a hot summer day.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Thanking my mother in law for the recipe, I'm sharing it with all of you who stop by.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 stale loaf of bread (or bread rolls, baguette, whatever makes up about 400 grams)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 heaped cup of flour (plain or self-raising)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5 tbsp of sugar (I used Demerara sugar)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp cocoa powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 heaped tbsp mixed spice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 heaped tbsp cinnamon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">handful of dried raisins</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">10-12 glacee cherries</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">about 2x5cm lemon, orange and mandarin peel, diced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">handful of hazelnuts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">10 dates, roughly chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp candied peel</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">30 ml of brandy, whisky or bourbon (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">some butter for greasing the baking dish (if you're using non-stick dish, you can omit the butter)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 200 degrees Celsius.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tear the bread into chunks and soak in plenty of water for 15 minutes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Squeeze out as much water as you can and put the bread into a mixing bowl. Knead well with your hands, so there are no lumps. Add the rest of the ingredients (in no particular order) and mix well with a wooden spoon until you have the consistency of a lumpy porridge.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture into a baking dish, level the top with a spoon and loosely cover the dish with foil.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 40 minutes like that and then remove the foil and return to the oven for additional 15-20 minutes, so the top gets little crust.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Let it completely cool in the baking dish before serving.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-89518995583053085292012-05-25T06:49:00.002-07:002012-05-25T06:49:29.940-07:00Cherry brandy clafoutis (Long live new and old friendships!)<span style="font-family: Georgia, 'Times New Roman', serif;">As most of my readers already know, I am quitee fond of cooking...and trying out new recipes. Over a year ago one of my cousins added me to a cooking group on a social network and I have been sharing my recipes and taking note of new ones. All this with people I have never met, and there's a beauty to it. We do tend to help each other with advice, come up with an idea for a quick snack and whatnot.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Just a couple of weeks ago, the administrator of that group contacted me to tell me that I've got a surprise. Oh boy, what a nice surprise that was! A lady that (again) I never met, decided to send me a gift of a cook book, just because. No reason, no catch. What a lovely sentiment!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I promised the lady and the rest of the group members that I will make something and share it with them, so the first thing of course, was dessert. I love me my sweet thingies.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdmVpbGL7Cn7q0NaRmz5yLUAYA0rJc3_tbph5DS3pUsnvC4HdFVSB2wZ6Gi0Hy3WevVENkmw_TL0W2epckHnF13EtA7bvMc0bdckvycAv-nnVkDG2izmiWFUDX24xR_vSZzedPD9xVrk/s1600/100_1835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdmVpbGL7Cn7q0NaRmz5yLUAYA0rJc3_tbph5DS3pUsnvC4HdFVSB2wZ6Gi0Hy3WevVENkmw_TL0W2epckHnF13EtA7bvMc0bdckvycAv-nnVkDG2izmiWFUDX24xR_vSZzedPD9xVrk/s320/100_1835.jpg" width="240" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Now the recipe.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">To serve 4:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200-250 fresh cherries, stoned and halved</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp cherry brandy</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">75 grams plain flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">55 grams light muscovado sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">250 ml semi-skimmed milk</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">icing sugar to dust (optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 200C.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Divide the cherries equally among four 300ml ovenproof dishes, spreading them in an even layer. Drizzle the brandy over the cherries and set aside.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sift the flour into a bowl and add the sugar.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In a jug, whisk the eggs, milk and vanilla, then whisk into the flour mixture to make smooth batter.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Divide the batter equally among the dishes, pouring slowly over the cherries.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake about 20 minutes or until lightly set and pale golden. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dust with icing sugar if you like and serve warm.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-74204544091581219312012-05-24T01:11:00.000-07:002012-05-24T01:11:07.229-07:00Salmon goujons<span style="font-family: Georgia, 'Times New Roman', serif;">Just in case someone is wondering what on Earth goujons are, let me tell you, it is not something complicated. Goujons is just a posh word for breaded strips of chicken or fish. Not quite fish fingers, but something along the lines.</span><div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Lately, I've developed an appetite about salmon and I'm always on the lookout for new ways of preparing it. I mean come on, how many ways you can bake or grill it, eh? No, frying is out of question, I tried once and decided not to do that ever again. Salmon is oily enough as it is.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">So, I won't drag you around the corners of my mind and the thoughts around, but I will give you the recipe.</span></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Ingredients:</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">To serve 2 persons</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2 boneless, skineless salmon fillets (about 6cm wide) </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Some plain floor for coating</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 egg, beaten</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">zest of 1/2 lemon</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">2 generous handfuls of dry breadcrumbs</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 small handful of sesame seeds</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 small handful of pumpkin seeds</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">1 small handful of sunflower seeds</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Some olive oil for greasing the dish</span></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Method:</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 200<span style="background-color: #fcf8f1; text-align: left;">ºC</span></span></div>
<div>
<span style="background-color: #fcf8f1; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Set up a breading station by putting the flour on a shallow plate, then the beaten egg and the breadcrum mixture closest to the cooker.</span></span></div>
<div>
<span style="background-color: #fcf8f1; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Grease a baking dish with some olive oil.</span></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the breadcrumbs with the 3 kinds of seeds in a large dish and set aside.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pat dry the salmon with a kitchen tissue, season with salt, pepper and lemon zest and cut 3 strips out of each fillet.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll the salmon strips into the flour, shake off excess. Then, dip into the beaten egg and at the end into the breadcrumb mixture. Place onto the baking dish and then continue with the rest of the strips.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 9-10 minutes, turning half way, until golden and crispy.</span></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Note:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">If you wish to add some more color, use 1 tsp of paprika into the bread mixture.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I used 'Panko' breadcrumbs that put the crunch in crunchy :)</span></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYw7prgnNAwk2UTKVQw7qudY42FP08jElFQG9ITCdDfmAO-ANBgK9uZdocYtq0gc-4oF4dtH5-w1FgZpPVFrORcdW-SkwWzfUU8EAvIr_kxYSEg_uybHk6I40dbZGp0XefAhum9f4yWn8/s1600/100_1832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYw7prgnNAwk2UTKVQw7qudY42FP08jElFQG9ITCdDfmAO-ANBgK9uZdocYtq0gc-4oF4dtH5-w1FgZpPVFrORcdW-SkwWzfUU8EAvIr_kxYSEg_uybHk6I40dbZGp0XefAhum9f4yWn8/s320/100_1832.jpg" width="320" /></a></div>
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<br /></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-21196679320630664262012-05-22T23:32:00.001-07:002012-05-22T23:32:32.165-07:00Koftas with yoghurt dip<span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Koftas</span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Ingredients:</span><br />
<br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">1 kilo minced beef (or you can use any mince of your choice, lamb, turkey, chicken)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">10 eggs</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">10 tablespoons olive oil (or any oil you like)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">10 tablespoons flour</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">half litre (500 ml) of water</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">1 heaped teaspoon baking powder</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">salt and ground black pepper to taste</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">little finely chopped parsley</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">1-2 cloves of garlic (very finely chopped or pressed)</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Mix all the ingredients in a bowl and let them stand 10-15 minutes.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Drop tablespoons of the mixture in hot oil. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Note: You can deep fry them or you can put about an inch of oil in a frying pan and turn them with the help of 2 forks.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">You can adjust the quantities given these measurements. For example, out of 200 grams meat and the rest of ingredients reduced to scale, you get 12 koftas. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Enjoy!</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;"><span style="font-size: large;">Yoghurt dip:</span></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">1 small tub (200 grams) Greek style yogurt</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">½ cucumber grated</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">1 clove pressed garlic</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">5-6 leaves of finely chopped mint</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">pinch of salt.</span><br />
<br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">Mix together all ingredients and put in a bowl or individual bowls.</span> <br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;" /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys-OvlsPz0dBaG-VCN8ZWcf6NJRZE5YZm45AIdUPvMEg-2bzzd0ZrFd3smP7RpASBR_V9D44ALMmV_bjVxYnMfS1VTqqsyYbNco4kknlIdUNZo9dYU-yRAXTxb6yzhu00qJfhYfeXf_A/s1600/koftas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys-OvlsPz0dBaG-VCN8ZWcf6NJRZE5YZm45AIdUPvMEg-2bzzd0ZrFd3smP7RpASBR_V9D44ALMmV_bjVxYnMfS1VTqqsyYbNco4kknlIdUNZo9dYU-yRAXTxb6yzhu00qJfhYfeXf_A/s320/koftas.jpg" width="213" /></a></div>
<div style="text-align: left;">
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="line-height: 14px;"><br /></span></span></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-83066013964402165992012-05-22T04:39:00.000-07:002012-05-22T04:39:44.089-07:00Zucchini burgersFor 10 (small-ish) burgers you will need:<br />
<br />
500 grams finely diced zucchini<br />
2 tbsp olive oil<br />
75 grams buffalo mozzarella<br />
50 grams fresh breadcrumbs<br />
2 cloves finely diced garlic<br />
zest of 1/2 lemon<br />
1 lightly beaten egg<br />
some finely chopped parsley<br />
50 grams grated Parmesan<br />
salt and freshly ground black pepper to taste<br />
little flour for dusting<br />
<br />
Method:<br />
<br />
Preheat the oven to 190 degrees Celsius.<br />
<br />
Heat the oil and lightly fry the diced zucchini about 5 minutes. You need texture, so do not over-fry them. Set on several sheets of kitchen paper to absorb the oil.<br />
Add the zucchini into a mixing bowl and add the buffalo mozzarella. Break with the back of a wooden spoon.<br />
Add the breadcrumbs, garlic and lemon zest and stir to combine. At the end, add the lightly beaten egg, Parmesan and parsley and season with pepper and salt.<br />
With damp hands shape small burgers, dust them with little flour on both sides and put on a baking tray lined with baking parchment. Bake for about 10 minutes on each side, or until golden.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpMynHf_yg21V_hiE6D8W7xcB1MbDipThtdNne02DBIYInW45WK5MYARCh0kiG8BIGT0SK2I3FdWUGT8pEbEks10j14F1lPxxv2SBHxTTY-cxsBlIN8M6D83nSuAoNheyauvYQUx0Wgc/s1600/100_1830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpMynHf_yg21V_hiE6D8W7xcB1MbDipThtdNne02DBIYInW45WK5MYARCh0kiG8BIGT0SK2I3FdWUGT8pEbEks10j14F1lPxxv2SBHxTTY-cxsBlIN8M6D83nSuAoNheyauvYQUx0Wgc/s320/100_1830.jpg" width="320" /></a></div>
<br />Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-52083389945171410652012-05-15T08:27:00.001-07:002012-05-15T08:29:03.166-07:00Chicken schnitzel with grilled vegetables and messy Caprese salad<br />
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Ingredients:</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
200g stale sourdough bread</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
50g Parmesan cheese, grated</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
6 sprigs thyme, leaves only</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
2 sprigs rosemary, leaves only</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
couple of chopped flat parsley leaves</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Pinch of salt and some ground black pepper</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
2 chicken breast fillets</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
1 egg</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
2 tablespoons milk </div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
70g plain flour (seasoned with salt and pepper)</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
3-4 tbsp olive oil for frying</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
20g butter</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; text-align: left;">
<span style="color: #333333; font-family: Georgia, serif; font-size: x-small;"><span style="line-height: 20px;">Grilled vegetables:</span></span></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
1 medium aubergine (eggplant) thinly sliced</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
1 large zucchini sliced at angle</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
1 red capsicum</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
1 yellow capsicum </div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
For the Caprese salad:</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Handful of cherry tomatoes sliced in half</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
3-4 bocconcini mozzarella</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
2-3 basil leaves, torn by hand, not chopped</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
dash of extra virgin olive oil</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
freshly ground black pepper</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Method:</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
In a food processor put the stale bread torn in bite size pieces and add the grated Parmesan. Pulse until you have coarse crumbs. Add the herbs, season with little salt and black pepper and continue pulsing until you have nice, small breadcrumbs.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Take the filleted chicken breast, place on a chopping board in between 2 sheets of cling film and lightly pound with a meat mallet, to flatten it.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Place the seasoned flour on a flat plate. Whisk the egg and milk in a bowl with a fork and place the breadcrumbs mixture in a deeper dish.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Take a fillet, place in the flour and lightly coat on both sides. Shake the excess.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Nest, dip the fillet into the egg mixture, let it drain and then dip into the breadcrumb mix.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Fry on olive oil, about 3-4 minutes on each side. </div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Just before the bottom side is done, reduce the heat, add the butter and let it brown.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Place the schnitzels on a plate lined with kitchen paper, to drain the excess oil.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
For the grilled vegetables, arrange the sliced veggies into a bowl and add some salt and little olive oil. Let them stand until the griddle pan is getting heated.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Lightly brush the pan with some olive oil and arrange the vegetables on it. Grill for about 4-5 minutes on each side.</div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
<br /></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
Caprese salad:<br />
<br />
Mix the torn mozzarella and tomatoes in a bowl. Add some torn basil, a sash of extra virgin olive oil and little freshly ground black pepper. Toss lightly, so the mozzarella and tomatoes are nicely covered with the oil.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgeBD8QbUC9LcVO-8IeFldvaJK34vaULgLzemM7MYvPrik4Sp3xjQxgJa0vD7Nm35bY7veH1DUKqJnj5ISbFQ6OypeJOfy13pVtg-OXCfInaHS8UGdRR9_fKryBnMN2AUwSRwSas2kS4/s1600/100_1827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgeBD8QbUC9LcVO-8IeFldvaJK34vaULgLzemM7MYvPrik4Sp3xjQxgJa0vD7Nm35bY7veH1DUKqJnj5ISbFQ6OypeJOfy13pVtg-OXCfInaHS8UGdRR9_fKryBnMN2AUwSRwSas2kS4/s320/100_1827.JPG" width="320" /></a></div>
<div style="background-color: #ffffcc; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: left;">
</div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-72093764121482303592012-05-10T13:20:00.002-07:002012-05-10T13:20:27.358-07:00Let them eat cake!<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">For a couple of years I have been hearing about this stunningly beautiful setting of a particular restaurant and a caffe. However, after looking at their price list, I won't be going there any time soon. I find the notion of paying </span><span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">€ 6.00 for a slice of cake</span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 20px;"> </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: large;">utterly ridiculous. No slice of cake is worth that much, even if the owner of the restaurant is of noble birth.</span></span><div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: large;">I don't really read newspapers, I admit, I only buy them on Sundays, and this past Sunday, there was lovely surprise in a form of a food magazine together with the newspaper.</span></span></div>
<div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: large;">Surprise, surprise, Baroness Muffy shared 3 of her cake recipes with everyone who bought the newspaper that day!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwn4MW2PC71kyi1SPXQSHMrnH_edP-CRDuZsHq0RzLPOpSuGkdwVuXokK7yRQPvBPHGWUTHY5fqIRIexXlGy-zpE-Qm9gQe1RFZoBF336F8hzN-0hv-jlw55J-X99SvfaaQCQDNuvyk2w/s1600/afternoon-tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwn4MW2PC71kyi1SPXQSHMrnH_edP-CRDuZsHq0RzLPOpSuGkdwVuXokK7yRQPvBPHGWUTHY5fqIRIexXlGy-zpE-Qm9gQe1RFZoBF336F8hzN-0hv-jlw55J-X99SvfaaQCQDNuvyk2w/s320/afternoon-tea.jpg" width="320" /></a></div>
<div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: large;">I told you that no cake is worth those </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: large;">€</span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">6.00. (Photo borrowed from Trip Advisor. Told y'all that I haven't been there).</span></div>
<div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">So, I decided to try, guess which one of Muffy's cakes?! The Chocolate Layer Cake, of course!</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Here's what you will need for about 8-12 slices, depending how big or huge you want to cut them.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Cake ingredients:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">225 grams unsalted butter</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">225 grams caster sugar</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">4 eggs</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">175 grams self-raising flour</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">55 grams cocoa powder</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">1 teaspoon baking powder</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Buttercream frosting:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">200 grams unsalted butter</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">350 grams icing sugar</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">150 grams dark chocolate</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Method:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Preheat the oven to 180 degrees Celsius. Line a 20cm cake tin with a little butter and then baking parchment.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">In a bowl beat together the butter and sugar until light and fluffy. Gradually beat in the eggs. </span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Sift the cocoa, flour and baking powder and fold into the butter mixture. Spoon into the baking tin and bake 45-50 minutes until soft and springy.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Leave to cool in the tin for 5 minutes and then turn onto a wire rack to cool completely.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Slice the cake horizontally into 2 layers ready for frosting.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">For the frosting:</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Melt the chocolate over a pot of boiling water. Stir in the butter and allow to cool before adding the sugar. Stir occasionally until the mixture is a thick spreading consistency.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Use half of the mixture to spread on the base of one sponge and use the rest to cover and decorate the cake.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8VzGWohtCPS_wnuBBoC5jFYpxSiUtGAYZVB0AaqSK67hRR4f1CfIRNigR7J1eq2shHrhrKHRK-PShfEg-g9QAG3IE-2nbN1Cjc16IoiL3gtrRer_542nw3TdousDnsJguK11o0VXEEA/s1600/ccc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8VzGWohtCPS_wnuBBoC5jFYpxSiUtGAYZVB0AaqSK67hRR4f1CfIRNigR7J1eq2shHrhrKHRK-PShfEg-g9QAG3IE-2nbN1Cjc16IoiL3gtrRer_542nw3TdousDnsJguK11o0VXEEA/s320/ccc.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">As you can see, I decided to add my own twist to the decoration and went little enthusiastic with the cream. The strawberries are there just because I think that there's nothing better than strawberries, chocolate and cream in one place :)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: large;">Although it is indeed a good cake, I repeat, one slice is not worth </span><span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">€6.00, considering that with that money you will gather the ingredients for the whole cake... and feed between 8-12 people with it!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sfQtlA_pWiVB_JoHXkSCDus8AyPaC9UVErXtsed_0vWeUl1Vo1PJzOZgKIo6R2ylmKNKMlgvkFfwr1vbCZ_ukpcwZer1tB6yJBXVReV4CnZer2Ohe2CQYmVwDA4q09PsbQTlv6lolNE/s1600/100_1820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sfQtlA_pWiVB_JoHXkSCDus8AyPaC9UVErXtsed_0vWeUl1Vo1PJzOZgKIo6R2ylmKNKMlgvkFfwr1vbCZ_ukpcwZer1tB6yJBXVReV4CnZer2Ohe2CQYmVwDA4q09PsbQTlv6lolNE/s320/100_1820.jpg" width="320" /></a></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></span></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-79762071846277020912012-05-03T15:17:00.002-07:002012-05-03T15:17:22.016-07:00Work in progressSorry about the mess...it is a work in progress :)Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-2686285696024193242012-05-03T05:02:00.003-07:002012-05-03T05:03:32.525-07:00Beauty is in the eye of the beholder<span style="font-family: Georgia, 'Times New Roman', serif;">Sometime, somewhere, I had read that muffins are just ugly cupcakes. Strongly believing that (almost) everyone is entitled to their opinion, I disagree with that statement and claim that muffins and cupcakes are cousins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Speaking of cousins, brings me fond memories of my cousins and my grandma Stefana. She had this little cottage and there was meadow behind where we used to run and pick flowers. Ah, memories! The reason I'm ranting about muffins and my grandma in a same place has a point, I promise. You see, it is thanks to my grandma (may she rest in peace) that I discovered poppy seed. She was visiting and one day, she took me to see a cousin of hers. I was probably 6 or 7 at that time. As the custom goes in the ole' country, when guests arrive, you start taking out food and piling it on the table. Among the piles of food, there was something I hadn't seen before. It was poppy seed cake and I fell in love with the taste!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I haven't been quite successful in trying to reproduce that particular flavour, but that's probably due to the fact that I never tried. However, my mom can do that with closed eyes.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Recently, while shopping in a health food store (yeah, I do know where they sell healthy stuff), I took a small pack of poppy seeds. I don't know why I did it, but nonetheless, I got it.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So, today I'm sitting bored out of my wits and hating the pile of clothes that needs to be ironed and suddenly I remembered the poppy seeds. Off to the lab and experiments! So, here's the result, fluffy, flavoursome and just as intended.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7473qMvlsXlmPIFbWsplaWf-TH62Y76brzQsSdYHPXjNhTVRd594ElTNvqN33hQO6Ca3BZB5jnyLAiOhAZisxm9ZkWaZLiQNdZLhIyDwJ_SjbtqYIetU-TCr6wlfKJL_blaBDHF268Ig/s1600/536430_10150754153158768_588278767_9770911_1382846228_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7473qMvlsXlmPIFbWsplaWf-TH62Y76brzQsSdYHPXjNhTVRd594ElTNvqN33hQO6Ca3BZB5jnyLAiOhAZisxm9ZkWaZLiQNdZLhIyDwJ_SjbtqYIetU-TCr6wlfKJL_blaBDHF268Ig/s320/536430_10150754153158768_588278767_9770911_1382846228_n.jpg" width="320" /></a></div>
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Lemon & Poppy seed muffins</div>
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<br /></div>
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For 4 BIG muffins, you will need:</div>
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<br /></div>
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75 grams sugar</div>
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1 large egg</div>
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155 grams flour</div>
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1/2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/8 tsp salt</div>
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60 ml plain yogurt</div>
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15 grams poppy seeds</div>
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1 tbsp lemon juice</div>
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1/2 tsp vanilla essence</div>
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2 tbsp olive oil</div>
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5-6 tbsp milk</div>
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<br /></div>
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Method:</div>
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<br /></div>
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Combine the dry ingredients in a bowl and set aside. Preheat the oven to 180 degrees Celsius. Combine the wet ingredients with a whisk and add to the dry ingredients. Mix just enough to combine. Divide the bater equally among 4 large muffin cases and bake 20-25 minutes. </div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-43859935057967913082012-04-24T07:27:00.003-07:002012-05-22T23:53:26.044-07:00Rose water cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRT4UI3Kmf0VditJ2Kzli1LRV_JTm6vp_uFuwDzoGKuXTerq8AQe40WCwDi4pdJkAz-49PZ1cvuJgmcwrOAwg7g1p4duAoVfaArKIpIriD-uBqaFG8Yf3Vg9Zi58Ds86zkX_cud_V9oE/s1600/Rose+water+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRT4UI3Kmf0VditJ2Kzli1LRV_JTm6vp_uFuwDzoGKuXTerq8AQe40WCwDi4pdJkAz-49PZ1cvuJgmcwrOAwg7g1p4duAoVfaArKIpIriD-uBqaFG8Yf3Vg9Zi58Ds86zkX_cud_V9oE/s320/Rose+water+cookies.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Well, hello there!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I know, I know... It has been literally ages since I blogged about something, but life sometimes can be overwhelming. Sometimes in good ways, sometimes in ways that nobody should be conscious while going through some things.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Spring is in the air, the flower scents make my heart sing and I bake. Lately, a lot. At times I bake because I feel sad, other times I bake because I feel like to terrorize the world with cookies and hugs.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Today's baking was one of the later ones, where I want to conquer the world with cookies and I strongly believe that these cookies can literally stop the world from spinning, at least for a split second.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I won't be going with my rant for too long, as you might skip reading the recipe, so here we go:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">For approximately 18-20 cookies you will need:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">96 grams all purpose
flour</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">30 grams ground
almonds </span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">85 grams butter (room
temperature)</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">96 grams icing sugar (sifted)</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">¼ teaspoon salt</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">½ teaspoon vanilla
essence</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">1 tablespoon rose
water</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">1 large egg (room
temperature)</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">About 50 grams icing
sugar (sifted) for dusting</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;"> </span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;">Method:</span></h2>
<h2 style="background-attachment: scroll; background-color: #fcfcfc; background-image: none; background-position: 0% 0%; background-repeat: repeat repeat; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small; font-weight: normal;"> </span></h2>
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</h2>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Sift the flour and almond meal in a bowl and set aside. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">In a separate bowl, beat the butter with electric whisk
until pale (about 2 minutes on medium speed). Add the sugar, salt, vanilla
& rose water and beat on medium speed for about a minute, until amalgamated
well.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the egg and beat about 15-20 seconds. Do not over-beat,
as you’ll end up with tough cookies. (No pun intended).</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">On low speed, add the flour mixture and mix well until just
incorporated. About a minute or so should do the trick.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Wrap the dough in cling film and let it chill in the fridge
for 30-40 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 175 degrees Celsius and put the rack in
the lower third of the oven.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">With floured hands pinch small balls of dough, roll them
gently between your palms and place them on a cookie sheet lined with baking
paper or a silicone mat.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Space the dough balls about inch apart and bake the cookies
10-13 minutes (depending on the strength of the oven), or until golden circle
appears around the outer edge.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">As soon as you remove them from the oven, cover with sifted
icing sugar and gently pull the lining paper/silicone mat, letting them cool
completely on a wire rack.</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Let them cool about 40 minutes and then the face
stuffing feast can begin! Just in case you have some leftover from the face
stuffing feast, you can keep the cookies in airtight container on room
temperature for up to 3 days.</span><br />
<h2 style="background: none repeat scroll 0% 0% rgb(252, 252, 252); color: black; line-height: 21pt; margin: 0cm 0cm 0.0001pt;">
<span style="font-size: 12pt; font-weight: normal;"> </span></h2>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-55656979841790602672011-12-09T06:18:00.000-08:002011-12-09T06:18:53.975-08:00In the name of god!<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Couple of months ago, someone asked me why I'm not following organized religion. The person that asked me that is deeply religious which is fine by me. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I'm not a hater.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">You see, I have my own values or quirks, or call them what you will. How I could belong to a group that preaches one thing and then does other? If I cannot follow something to the 'T', I might as well not even do it. I personally believe that you cannot just pick whatever suits you from the religion/faith and then chuck the rest. Or you do it, or you don't.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Being somewhat uncomfortable with gray areas and preferring the predictability of black and white, I'm not a suitable candidate to be a 'follower'. (The way I see it, you can't say that you're this or that and then start hating. If love is one of the fundamental pillars in most religions, how come the hate gets center stage?)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Why?</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Because, I do believe in a free will for one. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Because I cannot grasp the concept of having this all loving god who can punish you. If god's grace is cast upon everyone, why the need to belong to an 'elite' club of followers?</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Because I ask questions. Too many questions. Questions that are bound to make the 'people of the cloth' uncomfortable and unable to answer.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Because of my ability to think with my own head, rather than take someones word for it.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">No, definitely I'm not a follower material.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I admire and respect the dedication and faith of all faithful, but I steer clear from the stuff. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The thing that I have to admit though, is that I am curious about all religions, but I cannot stand the competition of the sort 'mine is better than yours'.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Someone smart, somewhere had said that if you want to be respected, you have to give your respect. (It is one of the reasons that I can have great time with believers and non-believers alike).</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">However, the thing that bothers me most is not religion itself, let me tell you. Religion as such is a good thing, but the interpretations of the teachings are completely different story. There I have the problem.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">While an individual with a little bit of common sense would pause, reflect and question, the 'blind followers' mess up everything. They start going on rampages against individuals who are different than themselves, groups or associations which hold different perspective of things and the list goes from bad to worse from here on.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">So, in the name of (your) god, please don't try to 'convert' me. I am very comfortable with my choices or the lack of thereof, and prefer to believe that ultimately, it is your choices and actions that you will be remembered for.</span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Peace and light to all!</span></span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-14256853428509376922011-11-25T07:38:00.000-08:002011-11-25T07:38:51.915-08:00Pasta with broccoli, chicken and blue cheese sauce<span style="font-size: large;">This one is short and sweet. I've been neglecting my blog for some time now, but this one was too good not to share.</span><br />
<br />
<span style="font-size: large;">To feed 2-3 people, you will need:</span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">250 grams of fresh pasta (you can use the dried variety, but the fresh pasta has distinctive flavor)</span><br />
<span style="font-size: large;">1 cup of fresh cream </span><br />
<span style="font-size: large;">1/2 cup chicken or vegetable stock (you can use water too, but you'll need to adjust the seasoning)</span><br />
<span style="font-size: large;">2 heaped tablespoons crumbled blue cheese (I used Gorgonzola dolce latte)</span><br />
<span style="font-size: large;">1 heaped tablespoons grated Parmesan</span><br />
<span style="font-size: large;">1 cooked (steamed or grilled) chicken breast, diced</span><br />
<span style="font-size: large;">couple of cooked broccoli florets (about 3-4 per person)</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;">You'll have to work quick on this one, as it doesn't take too long. Cook the pasta according to packet instructions and drain into a colander. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdQKw9Wx8ZPZV2jiM6iH-yxuE4gpP-EMd77eDz3MCJ0iSqIDRi9eFP3db9wJQm486o5EcZMB2E5tEifUHIVT5eN7xXhsAGi1kqkzQ0QLqMxdqBApEBtFbX3I9KNdKl68VU8s7N0Xqvxw/s1600/100_1528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdQKw9Wx8ZPZV2jiM6iH-yxuE4gpP-EMd77eDz3MCJ0iSqIDRi9eFP3db9wJQm486o5EcZMB2E5tEifUHIVT5eN7xXhsAGi1kqkzQ0QLqMxdqBApEBtFbX3I9KNdKl68VU8s7N0Xqvxw/s320/100_1528.jpg" width="320" /></a></div><span style="font-size: large;">Combine the cream, chicken stock and the cheeses in a saucepan and heat on medium heat. Do not let it boil. When it comes to a gentle bubble, add the previously cooked chicken and broccoli and give a light stir. Remove from fire and toss into the cooked pasta. Ground some mixed or black pepper and enjoy with a glass of white wine.</span>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com0tag:blogger.com,1999:blog-7397246009660268187.post-62364451238265163482011-11-01T08:46:00.001-07:002011-11-12T14:38:02.647-08:00The Tree of Life (a bad, bad movie)<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">OK, let me make it clear from the beginning. I’m not a hater, and especially when it comes to movies, I have found that my tolerance to poorly executed movies is very generous. However, there’s limit to everything.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I have my own criteria about movies:</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1. Movies that I can watch all day long on a loop</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2. Movies that I want to see every now and then</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3. Movies that I’ve seen and forgot all about them</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">4. Movies that I wish I had never seen</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">So, yesterday I saw ‘The Three Musketeers’ (2011) and I admit, it had some awesome, pretty nice butt kicking scenes. While Mila Jovovich, Luke Evans and Christoph Waltz were successfully cast in the roles of Milady de Winter, Aramis and Cardinal Richelieu, the rest of the cast was pretty much miscast. Still, the movie wasn’t bad. However, this post is about another movie… the one I wish I never watched. Yes, it was THAT bad.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Thinking that after my ‘encounter’ with ‘The Tree Musketeers’ I’ll have some more luck in watching another good movie, I went to the DVD shop and rented ‘The Tree of Life.’ No, they should have called it ‘The THREE of Life’ as it took 181 minutes of my life that I’m never getting back. Ever. In those 3 hours I could have made a batch of pancakes or even baked a cake, but no, I decided to watch the movie.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Now, I have somewhat of a ‘rule’ or rather is a mechanism of defence when it comes to suck-y movies: If I have difficulty looking at the screen after the 7th minute is gone, the movie is not worth watching. This ‘sixth sense’ of mine never failed me, but still, in order to proclaim the movie a total waste of time, I stick watching. Eh, the things I do in order to prevent more ‘victims’ from watching lousy stuff!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">It is not my intention to bore you with the details, so I’m going to sum it pretty fast.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1. If you want scenes of erupting volcanoes, dirty waterfalls and unusually shaped rocks, turn your TV to National Geographic or Discovery channel. At least, you learn something from there, which cannot be said about the above mentioned movie.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2. Damaged people breed damaged children (or as I want to put it in my favourite words: ‘Stupid breeds stupid’). People with seriously unresolved issues only ‘transfer’ their issues to their children, thus leaving them scarred for life and in need of some serious professional help. It is the shrink or jail basically. If one doesn’t act on those issues, they end up hurting themselves, or worse, hurting other people and ending up in ‘the can’.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">3. It is useless calling on deities to explain and answer your question. When dealing with the mundane choices and their consequences, guess what?! You have to question your own choices rather than asking/blaming deities for your misfortunes.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Now, that I have nicely summed it up for you, I have trouble understanding how this movie ended up with ‘Palme D’ Or’ in Cannes. I suspect that the judges have been heavily drugged, bribed or even plainly stupid to give that award to the movie. I can go all artsy-fartsy if I wanted to, and say that the movie left me breathless and it was a work of art, but that would be just bollocking myself and the ones who read this page. (And no, I don’t like Picasso either).</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Every now and then, it comes a director that is labelled ‘visionary’, but this is not the case with Terrence Malick and ‘The T(h)ree of life’.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">So, after reading this, if you still have 3 hours of your life to waste and come to the same conclusions, please do come back and comment, so I can rub it in and say ‘I informed you thusly, oh I so informed you thusly!’</span></div>Dijanahttp://www.blogger.com/profile/13924065754779910409noreply@blogger.com4