tag:blogger.com,1999:blog-88187002331631585052024-03-13T13:14:16.314+01:00Chervil & Misoaka Homecooked by Aizi... juggling work, hobbies and cooking, but enjoying every minute (or that s what i tell myself)Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-8818700233163158505.post-67305330424873994552013-10-20T15:39:00.002+02:002014-08-19T12:37:41.117+02:00seriously the best ever triple chocolate chip cookieswith just a tiny little healthy twist... naturally... i ve got to be able to give myself an excuse for indulging in these babies<br />
<br />
as autumn was suddenly right on our doorstep, there was no way i could deny my urge to bake these cookies, and chocolate definitely had to be the main ingredient.<br />
<br />
i do have a little recipe i always turn to, but this time i wanted a double whammy, chocolate cookie dough AND chocolate chips... ofcourse there s dozens of recipes out there, but this one jumped out at me screaming (not quite Halloween yet, but still, it was screaming) to be tested. whose better then to try out than <a href="http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29" target="_blank">Ms Nigella Lawson s big cookies</a>.<br />
<br />
so that s exactly what i did:<br />
<br />
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<br />
and they came out as she promised, but there was something a little overpowering about them, pure chocolate in the dough, pure chocolate chips (and loads of them) mixed in, you really need a huge glass of cold milk or a good mug of something hot and sweet to counterbalance that.<br />
<br />
then i thought i might just want to add a little bit more sweetness, not by adding sugar, but using the bittersweet chocolate only in the dough, and exchanging white and milk chocolate chips for the pure ones, then adding pine-nuts and dried cranberries for the 'health' kick... plus an extra soon-to-be-not-so-secret ingredient...<br />
<br />
wow, if i may say so myself, these turned out to be the best ever chocolate chips cookies i d ever made (i probably need to have a go at a few other recipes before i should be saying this, but hey, when a cookie is good, a cookie is good)<br />
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here s my recipe:<br />
<br />
INGREDIENTS:<br />
<br />
125 grams dark chocolate<br />
150 grams plain flour<br />
30 grams cocoa powder, sieved (not the drinking chocolate kind thingy)<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
125 grams unsalted butter, softened<br />
125 grams light brown sugar<br />
1 medium sized egg<br />
1 heaped tablespoon full-fat cream cheese (yes, the secret ingredient)<br />
45 grams milk chocolate chips, or a bar cut into little chunks<br />
125 grams white chocolate chips, or a bar cut into little chunks<br />
100 grams dried cranberries<br />
80 grams pine-nuts<br />
<br />
METHOD:<br />
<br />
1. preheat the oven to 170°C <br />
2. melt the 125 grams of dark chocolate au-bain-Marie<br />
3. mix the flour, cocoa powder, baking soda and salt in a bowl<br />
4. cream the butter and sugar in another bowl<br />
5. add the slightly cooled melted chocolate to the creamed butter and sugar, and mix well<br />
6. beat in the egg and the cream cheese<br />
7. mix in the dry ingredients and lastly add the chocolate chips, cranberries and pine-nuts, and mix to distribute all ingredients evenly<br />
8. using an icecream scoop, place equal mounds of the dough on a lined baking sheet. do not flatten the mounds and leave enough space in-between because they will spread a little. i scooped 6 per tray and got 21 cookies out of the one recipe, although Nigella says she gets only 12 cookies; she must have a huge icecream scoop! bake for 17 minutes.<br />
9. once baked, leave to cool slightly and then transfer the cookies to a wire rack to cool completely before storing in airtight container, or gobble up one or two immediately<br />
<br />
ok... yumm....Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-2544334352022668822013-09-12T20:38:00.006+02:002013-10-20T15:59:02.403+02:00tofu & mince little pillows of flavor4 months?<br />
<br />
really... has it been 4 months? <br />
<br />
wow.<br />
<br />
after that long cold winter, and spring that just didn t seem to happen,
all of a sudden we had hot hot days of summer, which somehow passed in a
blur, and now we re back into that normal rhythm of life again.<br />
<br />
so i m back, with a little recipe that ll make your heart sing, well, it did mine, because this is a recipe you can play around with, but i stuck to the Chinese flavorings just to keep it simple.<br />
<br />
inspired by a picture i saw on Facebook, i just thought i d have a go, and came up with this combo:<br />
<br />
TOFU & MINCE QUENELLES<br />
<br />
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<br />
<br />
INGREDIENTS:<br />
<br />
300 gr silken firm tofu<br />
300 gr fine grind pork mince<br />
1 tablespoon of dried shrimp, soaked (if you don t have dried shrimp, not to worry, it s not essential)<br />
10 French string beans, finely chopped into rings<br />
2 spring onions, finely chopped into rings <br />
1 tablespoon soy sauce<br />
1 tablespoon sriracha sauce (that s a Thai chili sauce, hot hot hot, but you could use 1 tablespoon of really very finely chopped fresh red chili)<br />
1 tablespoon sesame oil<br />
1 tablepoon mirin<br />
1 tablespoon of xiao hsing rice wine<br />
1 clove garlic, grated<br />
1 thumbsize piece of ginger, grated<br />
a seriously good grinding of black pepper <br />
cornflour<br />
vegetable oil, for frying<br />
<br />
METHOD:<br />
<br />
1. in a bowl, mix all the ingredients together except the string beans, spring onions and cornflour until it is almost a smooth paste<br />
2. mix in the string beans and spring onions and combine well<br />
3. if it seems too wet, add cornflour until it holds together and you think you ll be able to make <a href="https://www.youtube.com/watch?v=MXcIZ4aRHBU" target="_blank">quenelles </a>out of them<br />
4. heat up about a centimeter of the oil in a thick-bottomed frying pan<br />
5. shape your quenelles and drop them gently in the hot oil<br />
6. don t move the quenelles around! be patient, wait until they release from the bottom of the pan, you ll feel that after about 4 minutes they will have a golden crust and you know you ll be able to turn them so you can fry the other side... be gentle, they are very fragile<br />
7. also, don t crowd the pan! take your time, they don t need to be hot, you can serve them warm<br />
<br />
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<br />
i served these with rice and some stir-fried pak-choi, but should you decide to change the flavoring, i m sure you could go for a Thai vibe by adding some green or red Thai curry paste instead of the sesame oil and the rice wine, or go Moroccan with some lemon tagine paste perhaps?<br />
<br />
happy eating!<br />
<br />Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com2tag:blogger.com,1999:blog-8818700233163158505.post-66483685476746233122013-05-20T16:17:00.000+02:002013-10-20T15:59:39.486+02:00roasted spiced chickpeas... cuz we need some heatok, so i was wrong, the sun did peek thru the clouds a few times, and flowers have been stubbornly blooming, but where s the warmth?<br />
<br />
guess we just have to make some ourselves, so here s what i did (and yes, i do admit it, the power of the internet showed me some inspiring ideas via Pinterest etc...)<br />
<br />
so here goes, i m making it simple now:<br />
<br />
take 400 gr of cooked chickpeas (canned is fine), wash and drain:<br />
<br />
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<br />
and now have some fun choosing your own spices; i use 1 tablespoon of this Chili Explosion mix from the Santa Maria brand because it makes life easier (but feel free to make any spice mix you like... cayenne pepper, ground chili, ground black pepper, ground cumin, garam masala, a touch of salt... the combinations are endless) mixed with 2 tablespoons of olive oil, then toss the drained chickpeas into this spicy oil until well coated.<br />
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<br />
roast the chickpeas on a lined baking tray in a hot oven (200°C / 400°F) until crispy, that is between 30-40 minutes.<br />
<br />
watch out, once you start (and they re great still hot from the oven) it s hard to stop munching on these babies...<br />
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Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-70125911728522400302013-05-03T10:34:00.001+02:002013-05-03T10:38:25.415+02:00spring... finallywhere to start...<br />
<br />
it has been a long long long winter, but i believe that finally the sun is getting the upper hand and the winter gods have given up in this part of the world.<br />
<br />
and just when the nights were warming up little by little, our waterheater decided to blow its last breath... so, there were a few nervous moments trying to find a good plumber (actually pretty hard even tho there s so many around) who also had the time to come as soon as possible to install a brand new heater (i can take a bit of cold, but not going without hot water for too long)!<br />
however, as i write this, they re here... banging away, and hopefully by this evening, i ll be able to have a long hot bath! <br />
<br />
meanwhile, food-wise, spring means new young fresh vegetables and lighter dishes.<br />
<br />
whereas during the dark months i d happily go for musky woolly mushrooms in a risotto, this time i just had to go for the season s white asparagus combined with little sweet peas.<br />
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<br />
and when you need some time to clear your head and just contemplate the cooking process, making a risotto can be meditative and relaxing.<br />
<br />
RISOTTO WITH ASPARAGUS AND SWEET PEAS<br />
<br />
INGREDIENTS:<br />
<br />
500 gr white asparagus, stalks peeled and cut into 3 cm pieces, then steamed lightly<br />
280 gr arborio or carnaroli rice<br />
250 gr green peas (thawed if from frozen)<br />
2 banana shallots, finely chopped <br />
1500 ml light chicken stock, kept warm<br />
20 gr unsalted butter<br />
100 ml double cream<br />
70 ml Noilly Prat vermouth <br />
rapeseed oil<br />
salt and pepper<br />
nutmeg<br />
Pecorino Romano cheese for grating<br />
<br />
METHOD:<br />
<br />
1. using a heavy based casserole, start by gently sweating the chopped shallots in some rapeseed oil<br />
2. add the rice and toast for about 5 minutes<br />
3. add the Noilly Prat and stir until it has been absorbed<br />
4. then keep adding the stock, ladle by ladle, waiting and stirring in between until the stock too has been absorbed<br />
5. add the steamed asparagus pieces halfway through the cooking process<br />
6. at the end of cooking (it will take about half an hour to 40 minutes, working gently) add the thawed peas and warm through<br />
7. finally add the butter and cream and let it all melt in, then season to taste with salt and pepper and a grating of nutmeg (which is unusual but somehow works really well)<br />
8. serve all'onda, meaning slightly loose, with a grating of the Pecorino Romano.<br />
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<br />
a soft and gentle risotto.<br />
<br />
i m ready for those brighter days, bring it on!<br />
<br />Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-28400718253022947382013-01-01T14:13:00.001+01:002013-01-01T14:20:03.498+01:00sweet things to start with... 2013Happy New Year of the Snake everybody!<br />
<br />
this year should be a good one, at least, if my horoscope is to be believed, this year of the snake, my Chinese (or should i say Japanese) sign is supposed to bring me luck.<br />
<br />
well, i hope so, i could use some. after all the little mishaps we ve had thrown at us at the end of last year... and it has not stopped raining, but there are openings in the clouds and there is some blue sky visible now! a-HA!<br />
<br />
to kick off this 'lucky' year, i ve been asked to post two recipes of sweet things my mom-in-law made for Christmas 2012. one s a doddle to make, the other requires a little bit more work, but both were delish! i m telling you, at 77, my mom-in-law is still going strong and loves to bake up a storm! she s an inspiration.<br />
<br />
so here they are, a quick lemon cheesecake and a chocolate bûche de Noël:<br />
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<br />
QUICK LEMON CHEESECAKE<br />
(inspired by Mary Berry in the BBC GOOD FOOD MAGAZINE February 2004)<br />
<br />
INGREDIENTS:<br />
<br />
for the biscuit base:<br />
75 gr digestive biscuits<br />
40 gr butter<br />
25 gr demerara sugar<br />
<br />
for the cheesecake filling:<br />
200 gr low-fat cream cheese (Philadelphia light is a good one)<br />
397 gr condensed milk<br />
150 ml double cream<br />
the grated zest and juice of 3 lemons<br />
<br />
METHOD:<br />
<br />
1. crush the biscuits; using a freezer bag and a rolling pin is a good idea<br />
2. melt the butter, add the sugar and biscuits crumbs and mix well<br />
3. using the back of a spoon, push the biscuit mixture evenly into a 20cm loose-bottomed non-stick cake tin and put in the fridge to set <br />
4. soften the cream cheese in a bowl and beat in the condensed milk until smooth<br />
5. stir in the cream<br />
6. mix in the zest and the juice of the lemons<br />
7. pour on top of the biscuit base and smooth out<br />
8. chill in the fridge, preferably overnight<br />
9. to serve, slide a palette knife along the side to loosen the cake, lift up the bottom and slide the cake out of the tin onto a flat dish. decorate with sugared lemon slices or any fruit in season.<br />
<br />
you d think the condensed milk might be too sweet, but the lemon juice counteracts this and there s a very good balance between sweet and tart... scrumptious!<br />
<br />
now for the bûche...<br />
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<br />
BÛCHE DE NOËL<br />
<br />
INGREDIENTS:<br />
<br />
for the Swiss roll:<br />
5 eggs<br />
140 gr light muscovado sugar<br />
100 gr self-raising flour<br />
25 gr pure cocoa-powder<br />
<br />
for the chocolate ganache:<br />
80 gr evaporated milk<br />
120 gr pure (bittersweet) chocolate pieces<br />
<br />
METHOD:<br />
<br />
1. pre-heat the oven to 190°C<br />
2. butter the base and side of a 30x35 cm Swiss roll tin and line the base with baking parchment<br />
3. separate the eggs<br />
4. whisk the egg yolks with 2 tablespoons of water and the sugar for about five minutes until light and creamy
5. sift in the flour and the cocoa powder and gently fold in until just blended (so as to keep it light and airy) and no lumps remain<br />
6. beat the egg-whites until stiff and add to the cake mixture in three batches, folding in gently every time, again so as not to lose any airiness)<br />
7. pour the mixture into the prepared tin, bake for 10-12 minutes until just firm to the touch<br />
8. leave to cool before turning out onto a tea-towel which has been dusted with icing sugar... then follow Mary Berry s technique for rolling it up: (the recipe she uses here is a bit different because it uses no flour, but the rolling up is the same)<br />
<br />
<a href="https://www.youtube.com/watch?v=XH31p3KWfnA" target="_blank">Great British Bake Off - masterclass</a><br />
<br />
9. for the ganache, simply melt the chocolate pieces into warmed evaporated milk until thickened... it may turn out quite thick when cool, but can always be re-heated until malleable for spreading out onto the cake and for decorating the roulade later.<br />
10. to make the Yule log, cut off a piece of the roulade at an angle and place against the main roll, then spread over the ganache and use a fork to shape the 'bark'... decorate with icing sugar 'snow' and eventually some Christmassy ornaments.<br />
<br />
for the filling you could use whipped cream instead, or add crushed nuts and dried red fruit, but surprisingly, the chocolate ganache is not too heavy and does work.<br />
<br />
and you don t need to make it into a log (because that s pretty typical for Christmas). whipped cream and strawberries, for example, make it a pretty good dessert for early summer too...<br />
<br />
so, here you go, two sweet recipes to start off this 2013. hope the year brings all you may wish for.
Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-16825374789794348102012-10-15T19:29:00.001+02:002013-01-01T14:16:17.202+01:00the 'hay'-box and sizing down (not that they are connected as such)hello there, it s been a while...<br />
<br />
summer, or whatever we should call that rainy july and superhot august, has once again made way for autumn, which, with a few exceptional showers, has been wonderfully crisp and fresh.<br />
<br />
meanwhile, Sam and i have gone on cycling trips, like we have been doing the past few years, but with new foldable bikes... so we were able to explore further and see more than we had before... our other bicycles only allowed us to start from home, cycle 30-35 kms at the most and then we had to make the return trip in order to get home and feed the cat!<br />
<br />
but now, we were able to load up our new bikes in the car, drive to the seaside, or to Zeeland, to Gent, Leuven...<br />
<br />
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Belgium is such a small country and it s so easy to travel around by car, but i can definitely say that there is some beautiful countryside out there that most of us city-people just miss... mainly because it s nothing to go from point A to point B on the myriads of highways we have here.<br />
<br />
one thing tho, cycling is tough when you re too heavy.<br />
<br />
the past ten years my weight has gone steadily up and up and up... and getting more and more interested in food and cooking and eating and blogging hasn t helped at all. yikes!<br />
<br />
sure, i was feeling all good, even had a check-up in the beginning of the year, and my liver is working as it should, my sugar-levels are normal, my cholesterol is perfect (the doc even seemed a bit surprised... i think he expected me to have loads of problems)...<br />
<br />
but the cycling; i knew i shouldn t be getting so tired, not out of breath exactly, but just tired, so we stopped often, usually my excuse would be that i had to take loads of pics.<br />
<br />
then we watched <a href="http://www.bbc.co.uk/programmes/p00vq8c6" target="_blank">'The Hairy <strike>Bikers</strike> Dieters'</a> (we ve been huge fans of these guys since they first started out) and both Sam and i knew we had to change our eating habits as well.<br />
anybody who follows some great tv-chefs and programmes on the BBC must also have noticed that our fave wine expert <a href="http://www.ollysmith.com/olly-films-with-the-hairy-bikers-5633/" target="_blank">Olly Smith</a> and diva-cook <a href="http://www.telegraph.co.uk/foodanddrink/9216950/Nigella-Lawson-surgery-is-the-secret-of-my-weight-loss-but-only-for-my-bunions.html#" target="_blank">Nigella Lawson</a> have shed quite a few kilos too? <br />
<br />
so, we started, not by following a fad diet, not cutting out on anything (well, some things like <b>too much</b> sugar and fats and alcohol had to go), but eating everything, just in smaller portions (god, the portions we used to have!).<br />
<br />
that s what we ve been doing the past few weeks.<br />
<br />
i have banned Coca-Cola, i quit putting sugar in my coffee and tea, i use maybe about two-thirds less fat when cooking, we make spritzers of our wine, have one cookie instead of five, upped our veggie intake even more (we do love our veg), more than halved our consumption of meats...<br />
and instead of having a baguette with an omelet in the morning, i make myself a smoothie with a half a cup of frozen raspberries, a cup each of frozen mango and frozen pineapple, a cup of water and half a cup of apple juice (i hate bananas...). i don t drink this in all in one go... but have a little all thru the morning, and then not even every day, but usually on a friday, which i call my special treats day. and on top of that, i ve quit grazing... my true downfall.<br />
Sam s secret apparently is having porridge during the day... but he eats everything i make for dinner.<br />
<br />
Sam also made us a hay-box inspired by something we saw on <a href="http://www.wartimefarm.co.uk/" target="_blank">Wartime Farm</a>...<br />
believe me, this box is a wonder! whenever i m making a one-pot meal now, i just prepare all the ingredients, start it on our cooker, and once it has been boiling for about 5-10 minutes, i put my pot into the box, and leave it for a mininum of two to three hours to cook. and yes, i mean <b>cook</b>, the pot comes out of the box piping hot, and the food is cooked to a tee! since Sam and i both have busy evenings, knowing that we ll have a hot dinner without too much hassle when we can finally sit down to eat, is great, and i hope that a lower gas bill will soon also be a bonus.<br />
<br />
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yesterday, i didn t use my hay-box since what i had planned was simplicity itself, again inspired by another of my favorite chefs: Mr. Nigel Slater.<br />
<br />
he has <a href="http://www.bbc.co.uk/food/programmes/b01nd35k" target="_blank">a new show</a> on and i just couldn t resist making one of his recipes my own (and perhaps a tiny bit healthier? sorry Mr. Slater)<br />
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<br />
MAGRET DE CANARD (or duck breast) with BEANS and VEGGIES:<br />
<br />
INGREDIENTS:<br />
<br />
1 duck breast of about 300 gr<br />
1 can of cannellini beans, drained and rinsed<br />
1 can of borlotti beans, drained and rinsed<br />
3 cloves of garlic, finely chopped <br />
4 spring onions, sliced<br />
about 20 cherry tomatoes, halved (did you know 1 cherry tomato is about 1 calorie?... woah!)<br />
1 tablespoon dried sariette (or winter savory)<br />
sea-salt and black pepper<br />
<br />
METHOD:<br />
<br />
1. score the fatty skin of the duck breast diagonally<br />
2. lay the breast skin-side down in a frying pan and fry on a gentle heat, you ll see the fat come out (like crazy, there s so much, but it s <a href="http://greenmarketrecipes.com/poultry/health_benefits_duck_fat.htm" target="_blank">one of the healthiest fats</a> around, very good for your heart and cholesterol... seriously) and while the skin becomes crispy, just tilt the excess fat into a small bowl (keep it for roast potatoes or something!)<br />
3. when the skin is golden and crispy, turn the breast and brown the other side<br />
4. give it about 5 minutes, again, a gentle heat, and when the breast is about rare to medium done, take it out and leave it to rest<br />
5. meanwhile, leave about a small tablespoon of fat in the pan, and fry the chopped garlic, taking care not to brown them, add the tomatoes and the chopped spring onion and gently fry until softened, then add the beans and winter savory (this is an almost forgotten herb, but a wonder with beans - helps keep that horrible windiness, yes you know what i mean, away) with a bit of water (Mr. Slater uses marsala wine, which i thought might jeopardize the diet) and warm thru.<br />
6. slice the duck breast, warm thru with the beans and serve...<br />
<br />
seriously, seriously delish... as i m sure the version with marsala wine would be too, but hey, a few sacrifices...<br />
<br />
wish us luck, we hope to reach our target weight by next year! i did say... hope...<br />Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-25011652554258128292012-05-01T17:12:00.000+02:002012-05-01T17:21:19.011+02:00flapjacks etceterawhat s it been? thirty years or perhaps a little more when i first made these?<br />
<br />
flapjacks.<br />
<br />
always thought it a funny name, because these cookies (if they are cookies) don t <i>flap</i>, and i can t imagine where the <i>jack </i>came from, but that s what they re called...<br />
<br />
oats are not easy to find here, well, actually, if you look, ofcourse you ll find them, but most are prepared so as to make an easy and quick porridge and that s not what i needed. on a visit to Ghent though, in a very quirky store called Vits-Staelens, i found some good oats and immediately thought of making flapjacks.<br />
<br />
sweet, buttery, chewy yet crunchy... hmmm.
and i did have golden syrup in my pantry, and butter, so i got started:<br />
<br />
FLAPJACKS<br />
<br />
INGREDIENTS:<br />
<br />
125 gr softened unsalted butter<br />
25 gr fine caster sugar<br />
150 gr golden syrup<br />
225 gr rolled oats
pinch of salt<br />
<br />
METHOD:<br />
<br />
1. butter and line a 24x24 cm baking tin with baking parchment (please do line the tin, i didn t and had a little disaster getting the flapjacks out! but more on that later)<br />
2. preheat the oven to 180°C<br />
3. cream the butter and sugar together until fluffy, light and pale.<br />
4. mix in the syrup, oats and salt<br />
5. spread evenly into prepared tin<br />
6. bake until deep golden (my recipe said 40 minutes, but that s far too long, just keep an eye on the color, don t let it get burnt)<br />
7. while still warm, cut into 16 squares and leave to cool completely in the tin before lifting the baking paper up and out<br />
8. these keep quite well in an airtight cookie jar<br />
<br />
<br />
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i mentioned that about lining the baking tin with parchment, didn t i? it s because just buttering the tin is definitely not enough! after cooling i could not get some flapjacks out in one piece, no matter how carefully i tried... so i had a flapjack crumble!<br />
<br />
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<br />
no way i was going to waste that... and this morning i baked us some apple muffins using my <a href="http://chervilandmiso.blogspot.com/2012/04/easiest-ever-muffin-recipe.html">earlier recipe</a> and sprinkling some flapjack crumble on the top before baking...<br />
<br />
they came out pretty good, don t you think?<br />
<br />
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still have a little left over, maybe i can incorparate that into some cookies... with extra nuts and chocolate chips?Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-82960563785784909252012-04-09T15:29:00.000+02:002012-04-09T15:29:18.012+02:00the easiest ever muffin recipedo you have five minutes to spare? just to read this?<br />
<br />
and perhaps 30 minutes extra? to whip up the easiest ever muffins? <br />
<br />
okay, okay. i guess cupcakes are just that little bit more refined. but sometimes you just haven t got the time to beat butter and sugar together until fluffy in order to slowly mix in sieved flour etc...<br />
<br />
a muffin can be just as sweet and satisfying as a cupcake, with a lot let hassle, and without the creamy frosting when sometimes that can just be a tad too much. <br />
<br />
you don t even need a mixer, just a fork is fine, seriously.<br />
<br />
here s my basic recipe:<br />
<br />
DRY INGREDIENTS:<br />
<br />
250 gr self-raising flour<br />
125 gr fine white (or unrefined) caster sugar<br />
1 teaspoon baking powder, optional<br />
1 pinch of salt<br />
<br />
WET INGREDIENTS:<br />
<br />
125 ml milk<br />
1 large egg<br />
50 ml sunflower of rapeseed oil<br />
mixed together<br />
<br />
preheat the oven to 180°C.<br />
sieve the dry ingredients into a bowl.<br />
add milk/egg/oil mixture and slowly mix with a fork until everything is pretty well incorporated but DO NOT OVERBEAT!<br />
<br />
divide into prepared muffin/cupcake tin (this recipe makes just enough for 12 muffins) and bake for about 20 minutes.<br />
<br />
easy.<br />
<br />
then play around.<br />
<br />
like i did today: instead of 125 ml milk, i used half coconut milk and half plain milk. i also added 1 tablespoon of freeze-dried yuzu flakes to the flour mixture. and to top it all off, i added 125 gr of fresh blueberries.<br />
<br />
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just half an hour, a bowl, and a fork...<br />
<br />
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oh, yes, there is that little bit of washing up to do... but that s fine when you can have a cup of tea with a warm muffin afterwards, don t you agree?Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-82756999978525752122012-03-11T18:18:00.000+01:002012-03-11T18:18:20.478+01:00with a little nod to autumn... while spring is almost hereit s that time of year again, spring is nearly here...<br />
<br />
and i m still into my cookie-making mode, although i ve been kept busy with my other endeavors, i just can t help needing to make a batch regularly.<br />
<br />
my son had recently asked me to make him a bracelet with some wooden beads and leather. which i did. then posted on FB and apparently the son of one of my friends (who lives in Canada) liked the look of it, so i made him one too... and sent it over.<br />
<br />
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so my friend asked me whether i would like something from there, and i jumped at the chance (who wouldn t?) of asking her whether she could find me some maple leaf cookie cutters... <br />
<br />
she did!<br />
<br />
and i received them yesterday! YAY!<br />
<br />
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ofcourse i couldn t not make maple syrup cookies. even tho i should be baking cherry-blossom flavored ones or more 'spring'-like thingies... oh well, still have time for that!<br />
<br />
i had never made these before, but i found a smashing <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/">recipe </a>on the Smitten Kitchen blog and this really worked a treat (click on <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/">recipe </a>and you will be linked to the post where you ll find all details).<br />
<br />
i m just going to show you how delectable they are!<br />
<br />
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oh, yes, i used grade C maple syrup here, just because i didn t have anything else, and i think it really tastes best of all...<br />
<br />
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thank you Y! big maply hug!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-84229275967177676122012-02-09T19:50:00.003+01:002012-02-13T12:59:10.696+01:00arigatou! na-go-mi!after so many years back in Belgium, i have finally, finally found the courage to drive around in Brussels and look for that Japanese store i always knew was there (believe me, for driving around in, Brussels is a crazy city, sorry if i m offending anyone, but secretly, you agree with me). <br />
<br />
to be fair, the past few years have seen a remarkable rise in Japanese and Korean produce being sold here in the Chinese supermarkets, but it s not quite the same.<br />
<br />
i mean, where was i going to find <a href="http://en.wikipedia.org/wiki/Kinako">kinako</a>? i had never ever seen it here. sure, soy sauce, <a href="http://en.wikipedia.org/wiki/Nori">nori</a>, <a href="http://en.wikipedia.org/wiki/Gari_%28ginger%29">gari</a>, sushi-vinegar... what with the upcoming trend for making sushi at home now, but something so typical and mostly used in a Japanese dessert? nah... <br />
<br />
so imagine my delight when i found that, and so many other flavors of my childhood at <a href="http://www.nagomi.be/nl/nagomi-superstore/">Nagomi Superstore</a>...<br />
<br />
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and they had kinako!<br />
<br />
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and loads more, among which another of my favorite flavorings; yuzu!<br />
<br />
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guess which is the odd one out...*<br />
<br />
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and OMG, yuuuumm! (oh, to be 10 again!)(this Peko-chan box contains little balls of milky sweetness for those not in the know)<br />
<br />
now, once home, i just had to make some warabimochi (mochi rolled in sweetened kinako), but since i had a birthday coming up and it s traditional to treat friends and colleagues to something, i thought i might make some kinako-cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9GJ1QJzSccI/TzQTe2YWePI/AAAAAAAABXI/baSRFD-k6jM/s1600/20120209-05.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-9GJ1QJzSccI/TzQTe2YWePI/AAAAAAAABXI/baSRFD-k6jM/s800/20120209-05.jpg" /></a></div><br />
here s how i did it:<br />
<br />
KINAKO-COOKIES<br />
<br />
INGREDIENTS:<br />
<br />
170 gr all-purpose flour<br />
40 gr kinako <br />
1/4 teaspoon baking powder<br />
pinch of salt<br />
115 gr butter, softened<br />
60 gr fine white sugar<br />
55 gr soft brown sugar<br />
1 egg<br />
1 tablespoon milk<br />
drop of vanilla extract<br />
<br />
METHOD:<br />
<br />
1. sieve the flour, the kinako, baking powder, salt together into a bowl<br />
2. beat the softened butter and the sugars together until light and fluffy<br />
3. mix the egg, milk and vanilla into the butter/sugar mixture<br />
4. slowly add the dry ingredients until quite a soft dough<br />
5. wrap in cling-film and leave in the fridge to set (about an hour)<br />
6. meanwhile, pre-heat the oven to 190°C and line some cookie trays with baking paper<br />
7. roll out the dough on a floured surface to about 3 mm thick and cut out shapes with your favorite cookie cutter<br />
8. bake for about 8-10 minutes until just browned, be careful not to crowd the baking sheet, as they do spread a little<br />
9. leave to cool completely before tucking in...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vd-H0XSuarg/TzQU0ehhgtI/AAAAAAAABYE/ONHCkKJ-_Ag/s1600/20120209-06.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-vd-H0XSuarg/TzQU0ehhgtI/AAAAAAAABYE/ONHCkKJ-_Ag/s800/20120209-06.jpg" /></a></div><br />
unless you can t wait ofcourse<br />
<br />
*odd one out is a jar of <a href="http://en.wikipedia.org/wiki/Umeboshi">umeboshi </a>(which i just love with some white rice)Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-59903222813694715592012-01-09T13:04:00.000+01:002013-01-01T14:16:42.883+01:00masala chai cake my wayyesterday there was that little disaster with the oven temperature while baking that buttermilk apple cake with cardamom... <br />
<br />
today i was determined to make good that dumb mistake.<br />
<br />
and here it is, my masala chai cake (also with a hint of cardamom ofcourse)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KsAEPntFstA/TwrSuqDD68I/AAAAAAAABU4/8pWdf58SQjY/s1600/20120109-01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://2.bp.blogspot.com/-KsAEPntFstA/TwrSuqDD68I/AAAAAAAABU4/8pWdf58SQjY/s800/20120109-01.jpg" /></a></div><br />
already looks so much better, doesn t it?<br />
<br />
and even though that apple cake tasted quite alright, it was a bit on the stodgy side to be honest.<br />
<br />
so i adapted and tweaked and here s my own recipe:<br />
<br />
MASALA CHAI CAKE WITH CARDAMOM<br />
<br />
INGREDIENTS:<br />
<br />
180 gr unsalted butter<br />
200 gr fine white caster sugar<br />
3 whole eggs<br />
220 gr plain flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
pinch of salt<br />
1/2 teaspoon freshly ground cardamom seeds<br />
3 teabags masala chai<br />
60 ml boiling water<br />
100 ml buttermilk<br />
drop of vanilla extract<br />
<br />
METHOD:<br />
<br />
1. preheat the oven to 175°C and prepare a cake tin<br />
2. pour the boiling water on the teabags and leave to infuse for 30 minutes or until cold<br />
3. heat the butter in the microwave for about 20 seconds until slightly melted and then beat in the sugar (to my surprise this actually makes it so much easier to get that light pale fluffy creaminess they always talk about in recipe books)<br />
4. add the eggs one by one and beat in well<br />
5. sieve the flour, baking powder, baking soda and ground cardamom in stages into the butter/sugar/egg mixture and mix in well<br />
6. add the buttermilk, masala chai concentrate (the infused tea), and a drop of vanilla extract, beat in well<br />
7. pour into the prepared cake tin and bake for about 50 minutes until golden and springy to the touch or until a wooden skewer inserted in the middle comes out clean<br />
8. leave to cool in the tin for about 10 minutes before taking it out to cool completely<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pkd3igzVZ2Q/TwrV78vc8VI/AAAAAAAABVI/90sSBjxsWoM/s1600/20120109-02.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-Pkd3igzVZ2Q/TwrV78vc8VI/AAAAAAAABVI/90sSBjxsWoM/s800/20120109-02.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-meL5Qsmt7hA/TwrWD-9Av8I/AAAAAAAABVU/8riYWNBwye8/s1600/20120109-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-meL5Qsmt7hA/TwrWD-9Av8I/AAAAAAAABVU/8riYWNBwye8/s800/20120109-03.jpg" /></a></div><br />
now that s what i call a perfect cake; light, not too sweet, and just moist enough. good on it s own, but probably even better with a little bit of whipped cream, and definitely best with a cup of steaming hot masala chai on a winter afternoon.<br />
<br />
well... at least i got it right this time... phew!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com4tag:blogger.com,1999:blog-8818700233163158505.post-47635040740782445342012-01-08T16:58:00.000+01:002012-01-08T16:58:33.422+01:00there s chocolate, and then there s cardamomfor Christmas, i received the <a href="http://hummingbirdbakery.com/">Hummingbird Bakery</a> Cake Days cookery, well baking actually, book from my son. as you can imagine, i was over the moon and decided to make their malted chocolate cupcakes as a dessert for New Year s Eve dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E7qlErE6H4I/Twm0i2D2RAI/AAAAAAAABTE/aOec-NdJ1X4/s1600/20120108-01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-E7qlErE6H4I/Twm0i2D2RAI/AAAAAAAABTE/aOec-NdJ1X4/s800/20120108-01.jpg" /></a></div><br />
they so worked a treat, and although i sometimes find that instructions in cookery books can be faulty, this one delivered!<br />
<br />
see?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dwMfmsGoG9Y/Twm0xK3t70I/AAAAAAAABTQ/Y57eRseKXxQ/s1600/20120108-02.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-dwMfmsGoG9Y/Twm0xK3t70I/AAAAAAAABTQ/Y57eRseKXxQ/s800/20120108-02.jpg" /></a></div><br />
and then i caught a cold... and have been sniffling for the past week. and Sam caught it too. so we ve been sniffling together.<br />
<br />
the stormy weather didn t help either.<br />
<br />
yesterday though, we were so tired of being cooped up inside, that we went on a day-trip to Zeeland, hoping to get our colds driven out by the stiff breeze of the Oosterschelde.<br />
<br />
it worked... well, a little.<br />
<br />
this morning i woke up determined to make a cake from the first Hummingbird Bakery book (because of course i couldn t wait for my next birthday to come along so i could get that as a gift again... and i d went and bought this one, he he he...)<br />
<br />
thinking i might as well use up the buttermilk i d used in the cupcakes, i wanted to make a simple buttermilk cake. <br />
<br />
nothing easier than a simple cake, right?<br />
<br />
wrong!<br />
<br />
there was nothing wrong with the recipe. nothing at all. it made for a lighter batter, and even said that i could add fruits or nuts and it would work. i had some apples left so i thought i might add those, and i have something with cardamom these days.<br />
<br />
however, i guess my cold was still influencing my judgment, and it was still pretty early this morning (as if that s an excuse) but i pre-heated the oven to 130°C instead of 170°C!?!<br />
<br />
stupid, stupid, stupid...<br />
<br />
it was only after 50 minutes, way over the time suggested in the book, that i realized the cake was not rising properly, and then i noticed the temperature knob of the oven was turned too low!<br />
<br />
aaargh!<br />
<br />
could i rescue this one?<br />
<br />
not quite, as you can see here<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Pm_s4hmGEWQ/Twm34QZoIEI/AAAAAAAABTg/wHqWoAreNCo/s1600/20120108-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-Pm_s4hmGEWQ/Twm34QZoIEI/AAAAAAAABTg/wHqWoAreNCo/s800/20120108-03.jpg" /></a></div><br />
sunk quite a bit, huh?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RrLKTUutx8o/Twm4DLqImCI/AAAAAAAABTs/UNH_WDrJT4E/s1600/20120108-04.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-RrLKTUutx8o/Twm4DLqImCI/AAAAAAAABTs/UNH_WDrJT4E/s800/20120108-04.jpg" /></a></div><br />
but it tastes great, and i m thinking it s the cardamom. there s something about cardamom that saves the day anytime. that little bit of the exotic, that little hint of something elusive, i love it.<br />
<br />
and it works in this cake, even though it doesn t quite look the part (it actually really looks like a cake i would ve baked way back when, ha ha)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QfxDq6Zi1Gs/Twm4wCj8-2I/AAAAAAAABT4/xpncgGSpAP8/s1600/20120108-05.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-QfxDq6Zi1Gs/Twm4wCj8-2I/AAAAAAAABT4/xpncgGSpAP8/s800/20120108-05.jpg" /></a></div><br />
BUTTERMILK CAKE with APPLES, CINNAMON AND CARDAMOM<br />
(adapted from the Hummingbird Bakery Cookbook)<br />
<br />
INGREDIENTS:<br />
<br />
120 gr butter, softened<br />
330 gr fine white caster sugar<br />
3 whole eggs<br />
200 gr plain flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
120 ml buttermilk<br />
1/4 teaspoon vanilla extract<br />
1 large apple, cut into smallish pieces<br />
1/2 teaspoon freshly ground cardamom seeds<br />
1/2 teaspoon ground cinnamon<br />
<br />
METHOD:<br />
<br />
1. preheat the oven to 170°C (NOT 130°C!!!) and prepare a loaf tin of 13x23cm by either lining with baking parchment or buttering and flouring<br />
2. beat the butter and sugar together until light and pale<br />
3. add the eggs one by one and beat in well<br />
4. sieve the flour together with the baking soda, salt, cardamom and cinnamon<br />
5. add the flour mixture to the butter/sugar/egg mixture alternating with the buttermilk<br />
6. mix in well<br />
7. flour the apple pieces and fold into the batter<br />
8. pour the cake mixture into your tin and bake for about 35-40 minutes or until the center is springy to the touch. for extra certainty you might want to insert a wooden skewer in the middle and if that comes out clean, your cake is done<br />
9. leave to cool in the tin for about ten minutes and then turn out to cool completely on a rack<br />
<br />
next time, i promise, this one will come out PURR-fect!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-48509529905888606752012-01-02T11:43:00.006+01:002012-01-04T07:17:15.385+01:00Oba-chan no o-zoni (or Happy New Year)here we are again, another year has begun. <br />
<br />
2012.<br />
<br />
year of the dragon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PsAK1mr2dRU/TwFp8yQPR2I/AAAAAAAABRo/6YOZQ1UNsAg/s1600/20120102-01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://2.bp.blogspot.com/-PsAK1mr2dRU/TwFp8yQPR2I/AAAAAAAABRo/6YOZQ1UNsAg/s700/20120102-01.jpg" /></a></div><br />
every new year, my Oba-chan (Japanese grandmother) would make us a special soup called o-zoni, which usually contained a grilled rice-cake or two, some vegetables, mainly daikon and carrots in miso... there is also a typical new year tradition of making <a href="http://en.wikipedia.org/wiki/Osechi">o-sechi ryouri</a> but since we were such difficult eaters, Oji-chan and Oba-chan had that mostly for themselves, and only in later years did my brother and i learn to appreciate this. <br />
<br />
we were huge fans, however, of o-zoni, which in our house was made with miso (hence the latter half of this blog s name) and is apparently more traditional in western parts of Japan, whereas the clear soup; suimono, is more the norm in eastern Japanese households. in both cases though, the chewy rice cake or <a href="http://en.wikipedia.org/wiki/Mochi">mochi</a>, either grilled or just plain, is added to the soup. <br />
<br />
we would have been making the mochi at my great-aunt s house and there was always too much, but it was so much fun hitting the steamed glutinous rice in a huge stone mortar with enormous wooden hammers and trying not to hit the hands of the person who had to fold the mass and add some water to keep the whole thing from sticking.<br />
<br />
recently i found some pictures from way back when of us doing just that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tfLWcOtP2KE/TwGALITj2dI/AAAAAAAABR4/bwn0IQ6ux8g/s1600/eric%2Bo-matic.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://3.bp.blogspot.com/-tfLWcOtP2KE/TwGALITj2dI/AAAAAAAABR4/bwn0IQ6ux8g/s700/eric%2Bo-matic.jpg" /></a></div><br />
here s my brother<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lCDFVLfH_Fs/TwGBDcJEVPI/AAAAAAAABSE/QTtDz94NU7U/s1600/aiko%2Bo-matic.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-lCDFVLfH_Fs/TwGBDcJEVPI/AAAAAAAABSE/QTtDz94NU7U/s700/aiko%2Bo-matic.jpg" /></a></div><br />
and me<br />
<br />
boy, that does bring back memories.<br />
<br />
and memories were exactly what prompted me to make that o-zoni yesterday morning to ring in the new year.<br />
<br />
i must admit i haven t made miso-shiru (miso-soup) at home in a very very long time. but i do always have the ingredients in my cupboard, so i really can t say what kept me.<br />
<br />
a few weeks ago, i had also been lucky enough to find dried rice cakes at the Chinese supermarket. i guess this was the trigger for me to try and make the o-zoni my Oba-chan used to make. <br />
<br />
i wanted to recapture those moments, and especially the taste, and the textures...<br />
<br />
OBA-CHAN no O-ZONI (Grandma s o-zoni)<br />
<br />
10 cm piece of daikon or white retich<br />
1 fairly thick carrot (although mine was a bit thin)<br />
a few rice-cakes, either grilled or not<br />
a few mangetout peas<br />
1 liter water<br />
1 tablespoon dashi stock granules<br />
2 tablespoons white miso paste<br />
<br />
Oba-chan used to just slice the daikon and the carrot into thick matchsticks, but i wanted to make those pretty flowers, and after having used a cookie cutter i realized mine had 6 petals instead of the more auspicious 5... but hey, they were cute enough ;-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f2mhFDXWz_Q/TwGEzUhhmVI/AAAAAAAABSU/fX0HKAeE8pk/s1600/20120102-02.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://2.bp.blogspot.com/-f2mhFDXWz_Q/TwGEzUhhmVI/AAAAAAAABSU/fX0HKAeE8pk/s1200/20120102-02.jpg" /></a></div><br />
boil the root vegetables in the water with the dashi stock granules until soft. if not grilled, add the dried ricecakes and cook until pliable, then add the mangetout and cook until al dente. if the rice-cakes have been grilled, add them with the mangetout. turn off the heat and mix the miso paste with some of the stock until blended, then add into the rest of the stock. do not boil anymore, just heat through.<br />
<br />
arrange the vegetables in a miso-bowl, and finish with some mitsuba leaves, which i did not have, so i used coriander. some people like to add some shichimi (seven-spice) and/or some yuzu at the end for extra flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aDH-FV8fC5o/TwGGJUYybPI/AAAAAAAABSk/zmxuzDWhFJI/s1600/20120102-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://3.bp.blogspot.com/-aDH-FV8fC5o/TwGGJUYybPI/AAAAAAAABSk/zmxuzDWhFJI/s1200/20120102-03.jpg" /></a></div><br />
this one though, tasted exactly like my Oba-chan s... and that s good enough for me.<br />
<br />
Oba-chan passed away in 1993, but Oji-chan is still going strong at 102. i hope he s enjoying some o-zoni as well and remembering...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ooIKQwCLX2I/TwGHj6VubfI/AAAAAAAABS0/MVjI42x8Sgo/s1600/new%2Byear%2B1970.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://1.bp.blogspot.com/-ooIKQwCLX2I/TwGHj6VubfI/AAAAAAAABS0/MVjI42x8Sgo/s700/new%2Byear%2B1970.jpg" /></a></div><br />
New Year 1970... Oji-chan, Oba-chan and moi<br />
<br />
Happy New Year everyone!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-87939756826263058272011-12-11T15:11:00.004+01:002012-01-04T07:18:13.994+01:00little cheesecake potsthe run-up to Christmas is hectic. even without kids, well, one kid who s now more out of the house than in... it s hectic.<br />
<br />
making Christmas cards, buying gifts, decorating the house, deciding on a menu (although the past years it s been a yummy collaboration with my mom-in-law), well, you know how it is.<br />
<br />
which is why this easy little sweet pot is such a joy to make, and to eat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-D-cn1XtnCcE/TuS2wZ8nIhI/AAAAAAAABPs/wgfX61sSSo0/s1600/20111211-01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://3.bp.blogspot.com/-D-cn1XtnCcE/TuS2wZ8nIhI/AAAAAAAABPs/wgfX61sSSo0/s1200/20111211-01.jpg" /></a></div><br />
if you re a fan of cheesecakes, but don t want to make a whole cake and wait for it to cool until set, here s a solution:<br />
<br />
LEMONY CHEESECAKE POTS WITH RASPBERRIES<br />
<br />
INGREDIENTS:<br />
<br />
100 gr digestive biscuits, crushed<br />
30 gr butter, melted<br />
300 gr Philadelphia cream cheese<br />
3 tablespoons lemon curd<br />
handful of fresh or frozen raspberries<br />
1 tablespoon of sugar<br />
<br />
METHOD:<br />
<br />
1. mix the crushed bisuits with the melted butter and divide between little pots or ramekins (just to make a crust, as thin or as thick as you like) and leave to chill in the fridge until set<br />
2. mix the cream cheese with the lemon curd and taste. adjust by either adding a little more lemon curd or sweeten with a little icing sugar<br />
3. divide between the pots or ramekins and chill<br />
4. heat the fresh or frozen raspberries with a little splash of water and the sugar until the fruit just collapses, leave to cool<br />
5. when ready to serve, divide the raspberries between the pots and dive in ;-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UddcV0ifzww/TuS5LkSTQNI/AAAAAAAABP8/pHWInKUhIbQ/s1600/20111211-02.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-UddcV0ifzww/TuS5LkSTQNI/AAAAAAAABP8/pHWInKUhIbQ/s1200/20111211-02.jpg" /></a></div><br />
sweet and simple, but just that little bit indulgent, just enough to get one thru these crazy days.<br />
<br />
in case i don t get to post before the end of this year, let me wish you a Merry Christmas and may 2012 bring you all you ever wanted, and above all, happy cooking days!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-46499821074164578282011-12-05T13:30:00.009+01:002012-01-03T13:19:33.882+01:00sugary cinnamony goodnesswhen the days are getting shorter and colder, it s nice to have a little something that brings warmth and cosiness.<br />
<br />
filled with yeasty sugary cinnamony goodness, at the moment, it beats just about everything, even the French toast with soft brown sugar that mom used to make, for a lazy weekend breakfast.<br />
<br />
there are quite a few foodie blogs out there that have the most beautiful pictures with a well-defined recipe (<a href="http://www.hungrygirlporvida.com/blog/2011/02/18/meyer-lemon-pull-apart-bread/">Hungry Girl por Vida</a>, <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/">Joy the Baker</a>, <a href="http://annies-eats.net/2011/03/23/cinnamon-sugar-pull-apart-bread/">Annie's Eats</a> are among the best).<br />
<br />
so i am not going to give you the whole story in pics. (reason one being that i like to use natural light and i m not getting much of that here these days, reason two being that i also have a full-time job and i only get to take reasonable photos during the weekend, and reason three, these gals i mentioned above already took such beautiful pictures, i really can t top that, so do please have a look-see). but i will write down my version of the recipe. <br />
<br />
there are those who will say never to mix cup measurements with metric, but i did, and i often do (because i do have those cups and spoons as well), and it works for me.<br />
<br />
CINNAMON PULL-APART BREAD:<br />
<br />
INGREDIENTS:<br />
<br />
for the dough:<br />
<br />
2 3/4 cups or 350 gr all-purpose flour<br />
1/4 cup or 50 gr fine white caster sugar<br />
2 1/4 teaspoon active dry yeast<br />
1/2 teaspoon salt<br />
60 gr unsalted butter<br />
1/3 cup whole milk<br />
1/4 cup water<br />
2 large eggs at room temperature<br />
1 teaspoon pure vanilla extract<br />
<br />
for the filling:<br />
<br />
1 cup or 200 gr fine white caster sugar, or you could use unrefined cane sugar<br />
2 teaspoon ground cinnamon<br />
1/2 teaspoon freshly ground nutmeg, optional<br />
60 gr unsalted butter, melted<br />
<br />
METHOD:<br />
<br />
1. mix 2 cups of the flour, sugar, yeast and salt and set aside<br />
2. beat the eggs and set aside<br />
3. melt the butter with the milk, add the water and leave to cool until lukewarm<br />
4. add the milk/butter/water mixture to the flour mix, and beat in with a wooden spatula<br />
5. add the eggs and mix in, then add the remaining 3/4 cup of flour<br />
6. i use the <a href="http://www.thebertinetkitchen.com/">Richard Bertinet</a> technique for working the dough, which is a whole lot different to the traditional method of stretching and kneading on a work surface, but works brilliantly for a rather wet dough like this one (ofcourse the traditional method of kneading is fine too, but you might just be adding too much extra flour to the dough - due to flouring your work-surface - which would make it quite heavy in the end)<br />
7. once soft and pliable, shape the dough into a ball and leave to prove in a bowl, covered with either a clean towel or plastic wrap, for about an hour or until doubled in size<br />
8. once risen, knock it back a bit and roll out to a rectangle of approx. 30x50 cm<br />
9. mix the sugar with the ground cinnamon and ground nutmeg (if using)<br />
10. brush the melted butter all over the dough and sprinkle all over with the sugar and spice mix<br />
11. cut the rectangle into 6 strips horizontally as well as 6 strips vertically<br />
12. stack the squares on top of each other to make six decks of dough<br />
13. put these side by side in a prepared loaf tin (i used a 28x12x8 cm old-fashioned one)<br />
14. leave to prove again for another 45 minutes while you pre-heat the oven to 175-180°C<br />
15. bake for about 30-40 minutes until nicely browned<br />
16. leave to cool in the tin for about 10 minutes before carefully loosening the sides with a pallette-knife and taking out the bread to cool down some more (if you can resist the temptation to eat straight away)<br />
<br />
what can i say that hasn t been said before... this one is a definite winner, although i ve been thinking i might like to add some chocolate nuggets, or maybe add some ground cardamom seeds?<br />
<br />
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before baking<br />
<br />
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scrumptious<br />
<br />
ps. huge huge thank you to LKB for letting me in on 'the secret' ;-)Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com0tag:blogger.com,1999:blog-8818700233163158505.post-63251454606076487202011-11-20T12:02:00.002+01:002012-01-03T13:21:27.056+01:00from Normandy to la dolce vitasaturday evening means:<br />
<br />
not too much work in the kitchen, a good book or an interesting program on tv, and something quick and easy but very very tasty to munch on in the meantime... relaxation.<br />
<br />
we recently discovered something that ticks all the boxes, altho purists might cringe a bit since we use herbs and flavorings more at home around the Mediterranean combined with a little cheese that comes from the north of France, closer to the Atlantic...<br />
<br />
we still think it s a marriage made in heaven.<br />
<br />
GRILLED CAMEMBERT IN ITS OWN BOX WITH HERBS, GARLIC AND OLIVE OIL<br />
<br />
INGREDIENTS:<br />
<br />
1 small whole camembert<br />
2 sprigs of rosemary<br />
a few sprigs of thyme<br />
1 clove of garlic, sliced into thin slivers<br />
a glug of olive oil<br />
<br />
METHOD:<br />
<br />
1. preheat the oven to 180°C<br />
2. remove all the covering and check there s no sticker on the bottom of the cheese<br />
4. make a few incisions in the cheese to put in the garlic slivers and herbs<br />
5. put the cheese back into the wood case it came in<br />
6. pour on a little glug of olive oil<br />
7. roast on a hot baking tray for about 10-15 minutes until very soft to the touch<br />
8. pour out a glass of white (or red) wine<br />
9. tuck in with some crusty bread and perhaps some grilled paprikas<br />
<br />
<br />
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la dolce vita.<br />
<br />
happy days.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-86416719707481990882011-11-12T10:18:00.002+01:002012-01-03T13:24:58.764+01:00four windsVier Winden (or Four Winds) is the house (now museum) in Jabbeke, Belgium that was lived in by <a href="http://en.wikipedia.org/wiki/Constant_Permeke">Constant Permeke</a> and his family... <br />
<br />
we went for a visit last week. <br />
<br />
the house is covered in five-finger ivy or wild woodbine.<br />
<br />
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and the artist s atelier is left almost entirely as it was when he died in 1952.<br />
<br />
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the view from his desk out towards the garden<br />
<br />
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the old stove to keep warm<br />
<br />
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out into the garden<br />
<br />
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fleeting images of life... but even stones have their weaknesses<br />
<br />
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looking back towards the house<br />
<br />
it was beautiful. Permeke s work also stands out among his peers, with a kind of vigor and strength that is quite indescribable.<br />
<br />
we needed something simple for dinner, something earthy, to reflect on the day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bskM_gIFoYQ/Tr4pGFJP96I/AAAAAAAABMg/ohRK7Sxrak4/s1600/20111112-09.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://4.bp.blogspot.com/-bskM_gIFoYQ/Tr4pGFJP96I/AAAAAAAABMg/ohRK7Sxrak4/s1600/20111112-09.jpg" /></a></div><br />
PUY LENTILS WITH CHORIZO<br />
<br />
INGREDIENTS:<br />
<br />
4 soft chorizo sausages (these are the non-dried ones, mostly used for cooking), cut into bite-sized pieces<br />
2 cups +/- 360 gr) dried Puy lentils, rinsed (these do not have to be pre-soaked)<br />
2 small onions, not too finely chopped<br />
2 cloves of garlic, finely chopped<br />
2 young green celery sticks, chopped <br />
1 liter of chicken stock (i used leftover liquid from cooking mussels the day before)<br />
a teaspoon of pimentón picante or dolce, to taste<br />
2 dried bay leaves, a sprig of thyme, a sprig of rosemary<br />
salt and pepper, to taste<br />
some crème fraîche, to serve, optional<br />
<br />
METHOD:<br />
<br />
1. fry off the chorizo in some light olive oil until the oil colors red from the spices in the sausage<br />
2. add the chopped onion, garlic and celery. sauté until reasonably soft<br />
3. add the Puy lentils and the chicken stock until just covered (if not add some water)<br />
4. also add the teaspoon of pimentón, if using, and the dried herbs (you could tie these up to make a 'bouquet garni', but it s not about fine dining here)<br />
5. cover and leave to simmer on a low to medium heat for about an hour until the lentils are soft but just holding their shape<br />
6. adjust seasoning<br />
7. serve with a little crème fraîche, if using, and crusty bread to mop up the broth<br />
<br />
in memory of my mother, Sam s dad, and all others that paved the way before us.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AOyk7WdDDiU/Tr45KWnFJOI/AAAAAAAABM8/stLTRJ5shb0/s1600/20111112-10.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" src="http://3.bp.blogspot.com/-AOyk7WdDDiU/Tr45KWnFJOI/AAAAAAAABM8/stLTRJ5shb0/s1600/20111112-10.jpg" /></a></div>Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-60085870126218446292011-10-31T11:18:00.004+01:002011-10-31T12:10:50.238+01:00'all-hallows-even'the day has come, the one moment in the year when the physical and the supernatural worlds are supposed to be closest and magical things can happen...<br />
<br />
every living thing (this side of the equator) is preparing for winter.<br />
<br />
but today there will be just a little celebration before the quiet.<br />
<br />
with some of the season s bounty.<br />
<br />
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(of which i had two left... yes, well)<br />
<br />
APPLE CINNAMON AND GINGER MUFFINS<br />
<br />
INGREDIENTS<br />
<br />
250 gr self-raising flour<br />
125 gr golden caster sugar<br />
1 tablespoon baking powder<br />
1/4 teaspoon sea-salt<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground dried ginger<br />
130 ml milk<br />
50 ml rapeseed (canola) oil, or sunflower oil<br />
1 large free-range egg<br />
1 medium eating apple, peeled, cored, cut into smallish chunks<br />
2 tablespoons of coarse sugar mixed with a teaspoon of ground cinnamon<br />
<br />
METHOD<br />
<br />
1. prepare a 12-cup muffin tin by lining with paper cups and heat the oven to 180°C<br />
2. sieve the dry ingredients into a large bowl<br />
3. beat the wet ingredients together and mix in with the dry, combine, but do not overmix<br />
4. add the apple pieces and mix gently<br />
5. divide the batter into the prepared tin, it should be just enough to fill all 12 cups<br />
6. sprinkle with the cinnamon-sugar<br />
7. bake for about 15 minutes or until a wooden skewer stuck in the middle comes out clean<br />
7. leave to cool on a wire rack, but lukewarm these are also very nice, (i like mine with a cup of coffee)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pyLZQ5leR2E/Tq5xQ9wITGI/AAAAAAAABIY/smmQ28GFWUA/s1600/20111031-02.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-pyLZQ5leR2E/Tq5xQ9wITGI/AAAAAAAABIY/smmQ28GFWUA/s400/20111031-02.jpg" /></a></div><br />
meanwhile, we ve gone back to 'winter-time', the clocks have been set back an hour, and the evenings close in a lot earlier now. <br />
<br />
that meant we needed to take advantage of this day and enjoy some of the final flourishes of nature.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l7cQtMHz8UM/Tq5yVf8jGXI/AAAAAAAABJM/-9iUTeZXgEw/s1600/20111031-06.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-l7cQtMHz8UM/Tq5yVf8jGXI/AAAAAAAABJM/-9iUTeZXgEw/s400/20111031-06.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eAETyhYBkpg/Tq5yh_EqvbI/AAAAAAAABJk/kn3Wd7mF0SA/s1600/20111031-08.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-eAETyhYBkpg/Tq5yh_EqvbI/AAAAAAAABJk/kn3Wd7mF0SA/s400/20111031-08.jpg" /></a></div><br />
ginkgo... (their fruit really do NOT smell nice, but the nuts are a delicacy)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-U8HyRZaZFtA/Tq5ylsRrFWI/AAAAAAAABJw/D0qBdTcIf-k/s1600/20111031-09.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-U8HyRZaZFtA/Tq5ylsRrFWI/AAAAAAAABJw/D0qBdTcIf-k/s400/20111031-09.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aFABevftqSs/Tq5ypGTHYsI/AAAAAAAABJ8/JLlB4s1EsjM/s1600/20111031-10.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-aFABevftqSs/Tq5ypGTHYsI/AAAAAAAABJ8/JLlB4s1EsjM/s400/20111031-10.jpg" /></a></div><br />
red agapanthus still in bloom<br />
<br />
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magnolia seeds ready to pop (aren t these the strangest sight?)<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Dlv4G-HWsgM/Tq5y2ij2yPI/AAAAAAAABKg/-cBhsaSdPSw/s1600/20111031-13.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-Dlv4G-HWsgM/Tq5y2ij2yPI/AAAAAAAABKg/-cBhsaSdPSw/s400/20111031-13.jpg" /></a></div><br />
and an old-fashioned little geranium...<br />
<br />
there s been a freak snow-storm in the east coast of the States, it s absurdly warm over here for the time of year, down under they re preparing for summer...<br />
<br />
but it s a magical time, a hallowed time, stay safe everyone... boooooooh!<br />
<br />
happy halloween!Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com3tag:blogger.com,1999:blog-8818700233163158505.post-78330193650109926432011-10-23T13:59:00.003+02:002011-10-23T20:20:40.519+02:00sweetly tartlemon curd.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-N9w3ruoOGEw/TqP-LtBioeI/AAAAAAAABFc/sn6UD4AOkbc/s1600/20111023-09.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-N9w3ruoOGEw/TqP-LtBioeI/AAAAAAAABFc/sn6UD4AOkbc/s400/20111023-09.jpg" /></a></div><br />
sweetly tart and so easy to make it s almost a sin to use shop-bought, although i have often done so, probably because i thought it was going to be complicated.<br />
<br />
but that s what happens when you have loads of other stuff to do. full-time job, taking evening classes, housework that needs to get done.<br />
<br />
and then i found this recipe on the <a href="http://www.bbc.co.uk/food/recipes/lemon_curd_68499">BBC food website</a>. a couple of friends of mine had already told me it was simple to make, and they had sent me their recipe, but i d misplaced it and today i just had my mind set on making some.<br />
<br />
i followed the recipe almost to a tee... except that i didn t quite let it cool down completely before potting, but i think it ll be alright (i hope).<br />
<br />
and because i really don t have to add anything, or didn t even tweak amounts, i ll only show how it went in pics. please do take a look at the <a href="http://www.bbc.co.uk/food/recipes/lemon_curd_68499">link </a>and when you have 30 minutes to spare, have a go too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MCK1P7eEyg4/TqP-vUFYA2I/AAAAAAAABFo/nnRen0DfhYQ/s1600/20111023-01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-MCK1P7eEyg4/TqP-vUFYA2I/AAAAAAAABFo/nnRen0DfhYQ/s400/20111023-01.jpg" /></a></div><br />
you ll need 4 organic un-waxed lemons<br />
<br />
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4 eggs and 1 egg yolk<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4UfDY-XBsfs/TqP_AHz7KYI/AAAAAAAABGA/kKQPOLPNlfM/s1600/20111023-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-4UfDY-XBsfs/TqP_AHz7KYI/AAAAAAAABGA/kKQPOLPNlfM/s400/20111023-03.jpg" /></a></div><br />
100 gr unsalted butter<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qfJYiiuEtb4/TqP_IOO4cnI/AAAAAAAABGM/aodYfi5SXic/s1600/20111023-04.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-qfJYiiuEtb4/TqP_IOO4cnI/AAAAAAAABGM/aodYfi5SXic/s400/20111023-04.jpg" /></a></div><br />
200 gr fine caster sugar<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HRmv6VGOhb8/TqP_VXp-_II/AAAAAAAABGY/WRZ31Cj47N4/s1600/20111023-05.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-HRmv6VGOhb8/TqP_VXp-_II/AAAAAAAABGY/WRZ31Cj47N4/s400/20111023-05.jpg" /></a></div><br />
all the zest from the 4 lemons<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KM5-UG8OzFo/TqP_lJ7nfeI/AAAAAAAABGk/8eLKToG2Vm0/s1600/20111023-06.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-KM5-UG8OzFo/TqP_lJ7nfeI/AAAAAAAABGk/8eLKToG2Vm0/s400/20111023-06.jpg" /></a></div><br />
and all the juice too<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tBopQa2Acno/TqP_rCnGQnI/AAAAAAAABGw/r7r9alOuOIY/s1600/20111023-07.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-tBopQa2Acno/TqP_rCnGQnI/AAAAAAAABGw/r7r9alOuOIY/s400/20111023-07.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-l73ktEa6eug/TqP_v2K_uEI/AAAAAAAABG8/4PbFLZDZYkk/s1600/20111023-08.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-l73ktEa6eug/TqP_v2K_uEI/AAAAAAAABG8/4PbFLZDZYkk/s400/20111023-08.jpg" /></a></div><br />
melt the butter and the sugar with the lemon juice and the zest in a bowl over simmering water, then slowly add the beaten egg <br />
<br />
after stirring constantly until it becomes like a thick custard, leave to cool before potting into sterilized jars<br />
<br />
i really did get exactly the amount mentioned in the recipe, which is 2 x 250 gr pots. <br />
<br />
hmmm, i think i ll be making some of my favorite cupcakes again soon, with lemon curd, ofcourse.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com4tag:blogger.com,1999:blog-8818700233163158505.post-50460423375463052672011-10-22T16:59:00.001+02:002011-10-22T19:23:50.314+02:00to market & les coingsweekend markets.<br />
<br />
i love them, especially when the sun is shining and the air is crisp. people strolling and looking at what s available. either planning ahead for the week, or just being bowled over and buying the best seasonal produce that s on offer. like i often do, with recipes and the day s dinner already in my head.<br />
<br />
then sampling different delicacies: churros and hot chocolate for those who haven t had breakfast yet, oysters and champagne for the chique, Vietnamese spring rolls with a lot of sriracha sauce to wake up, Moroccan pancakes with goat s cheese and honey and a pipingly hot sweet mint tea, typical shrimp croquettes to remind us of the Belgian seaside, ofcourse the baguettes filled with anything you like as a quick lunch, or even the hamburgers and the sausages with loads of fried onions for those with a hangover from the previous night s revelries. <br />
<br />
it s all there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VFRFAIVmqI8/TqLO6l3IyoI/AAAAAAAABB0/EkVUxSmrBsw/s1600/20111022-02%2Bspices.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-VFRFAIVmqI8/TqLO6l3IyoI/AAAAAAAABB0/EkVUxSmrBsw/s400/20111022-02%2Bspices.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SDCoHX1fnXo/TqLPXwrORPI/AAAAAAAABCY/KN0H3roVhiM/s1600/20111022-05%2Bgrapes.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="http://2.bp.blogspot.com/-SDCoHX1fnXo/TqLPXwrORPI/AAAAAAAABCY/KN0H3roVhiM/s400/20111022-05%2Bgrapes.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZYZa1vcs640/TqLPdw3CJjI/AAAAAAAABCk/q4fSgfYG2Vg/s1600/20111022-06%2Bmushrooms.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-ZYZa1vcs640/TqLPdw3CJjI/AAAAAAAABCk/q4fSgfYG2Vg/s400/20111022-06%2Bmushrooms.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Kwh6b2xm2f0/TqLPhgfvEzI/AAAAAAAABCw/Oa4b-KdzVkM/s1600/20111022-07.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="http://2.bp.blogspot.com/-Kwh6b2xm2f0/TqLPhgfvEzI/AAAAAAAABCw/Oa4b-KdzVkM/s400/20111022-07.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JRWyj9-hR9M/TqLPqVRbuAI/AAAAAAAABDI/QlSV-H2I_wo/s1600/20111022-09%2Bbaklava.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-JRWyj9-hR9M/TqLPqVRbuAI/AAAAAAAABDI/QlSV-H2I_wo/s400/20111022-09%2Bbaklava.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Mxu1Dl7Yl0g/TqLSFkffkzI/AAAAAAAABDY/QZr8ykKyuBk/s1600/20111022-10%2Bolives.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-Mxu1Dl7Yl0g/TqLSFkffkzI/AAAAAAAABDY/QZr8ykKyuBk/s400/20111022-10%2Bolives.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gbp7ngxMhe8/TqLSPrhoK5I/AAAAAAAABDw/FGiUFJn-Inc/s1600/20111022-12%2Bceppes.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-Gbp7ngxMhe8/TqLSPrhoK5I/AAAAAAAABDw/FGiUFJn-Inc/s400/20111022-12%2Bceppes.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FdBM55mrckg/TqLSUVRzd6I/AAAAAAAABD8/fEDx1U6mFuU/s1600/20111022-13%2Bpink%2Boyster.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-FdBM55mrckg/TqLSUVRzd6I/AAAAAAAABD8/fEDx1U6mFuU/s400/20111022-13%2Bpink%2Boyster.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-S8eH0--eX8o/TqLS0Arcs6I/AAAAAAAABEU/8NcXCk_sBA4/s1600/20111022-15%2Bherbs.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-S8eH0--eX8o/TqLS0Arcs6I/AAAAAAAABEU/8NcXCk_sBA4/s400/20111022-15%2Bherbs.jpg" /></a></div><br />
naturally, one needn t worry about not having the right utensils for cooking a warming tajine for example...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Nt-S6cjAvfo/TqLSu3nDFvI/AAAAAAAABEI/np5ePTraRWA/s1600/20111022-17%2Btajines.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-Nt-S6cjAvfo/TqLSu3nDFvI/AAAAAAAABEI/np5ePTraRWA/s400/20111022-17%2Btajines.jpg" /></a></div><br />
or decorating your front porch and your house with flowers. although now is the season for chrysanthemums (my mother s favorite)...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-b87fGmsLZ88/TqLTXcnSCyI/AAAAAAAABEg/0qhZFwAe_dQ/s1600/20111022-14%2Bchrysanthemums.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-b87fGmsLZ88/TqLTXcnSCyI/AAAAAAAABEg/0qhZFwAe_dQ/s400/20111022-14%2Bchrysanthemums.jpg" /></a></div><br />
and don t you just want to keep touching these? <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-URZRbsFxGjg/TqLTlXIkLPI/AAAAAAAABEs/hUEm0c8wcp0/s1600/20111022-16%2BSalix%2Bhastata%2BWehrhahnii.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-URZRbsFxGjg/TqLTlXIkLPI/AAAAAAAABEs/hUEm0c8wcp0/s400/20111022-16%2BSalix%2Bhastata%2BWehrhahnii.jpg" /></a></div><br />
but we found us some quinces. i love what they re called in French: les coings (pron. k-WANG)... sometimes i like to go around mumbling 'coing coing coing...' (makes me sound like a duck too, i know)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GUCyScYdLwQ/TqLVEhYw3QI/AAAAAAAABE8/JGZFWnqN2tI/s1600/20111016-01%2Bquinces.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-GUCyScYdLwQ/TqLVEhYw3QI/AAAAAAAABE8/JGZFWnqN2tI/s400/20111016-01%2Bquinces.jpg" /></a></div><br />
the fruits are very fragrant, impossible to eat raw because they re so hard, but they make the bestest ever jelly. and since my mom-in-law is the best jam-maker i know... here s her recipe:<br />
<br />
QUINCE JELLY<br />
<br />
INGREDIENTS<br />
<br />
quinces, perhaps easiest to start with about 3 kg<br />
sugar<br />
2 cinnamon sticks<br />
nutmeg<br />
a few cloves<br />
some mace<br />
<br />
METHOD:<br />
<br />
wash the quinces and cut them into smallish pieces. put them in a large pot with a lid, add the spices and just cover with water. boil until the fruit is soft. strain the leftover water with the fruit through a cheesecloth over a large bowl overnight to catch the juices. measure the juice and mix with about half to three quarters of the weight in sugar (so if you have one liter of juice, add 500 to 750 gr of sugar). boil the syrup until thickened and when a little amount put on a cold saucer immediatly jellifies... it won t react like jam, but will remain a little syrupy, more like a thick honey.<br />
when ready, put into sterilized jars and close, then leave to cool.<br />
<br />
my mom-in-law had to make this in batches because there were so many quinces, but she tried different cooking times and the results are pretty interesting. the first came out quite light, then a little more cooking produced a very floral tasting jelly (with the scent of roses) and the last one almost like caramel... all though, very very yummy on buttered toast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W4vRnbRpJ-A/TqLYylsSwFI/AAAAAAAABFM/waGiuBQggEE/s1600/20111022-18%2Bquince%2Bjelly.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="http://1.bp.blogspot.com/-W4vRnbRpJ-A/TqLYylsSwFI/AAAAAAAABFM/waGiuBQggEE/s400/20111022-18%2Bquince%2Bjelly.jpg" /></a></div><br />
i cannot wait to see what the market will offer next weekend.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com2tag:blogger.com,1999:blog-8818700233163158505.post-80737947646535065402011-10-09T14:46:00.001+02:002011-10-09T15:08:41.146+02:00contemplationlast weekend we probably had the last heatwave of this year...<br />
<br />
today, we have rain...<br />
<br />
and in the meantime, i saw a rainbow. twice!<br />
<br />
the dahlias in Vordenstein were in full bloom when we visited. i think they might be my favorite flower.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eP0ewCjEcZg/TpGSaSZTBQI/AAAAAAAABAs/FDomFvt4Vyc/s1600/20111008-01%2Bkobe.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-eP0ewCjEcZg/TpGSaSZTBQI/AAAAAAAABAs/FDomFvt4Vyc/s400/20111008-01%2Bkobe.jpg" /></a></div><br />
Kobe<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-okHjANDb4oI/TpGShOPWj0I/AAAAAAAABA0/2CBetVdZI9I/s1600/20111008-02%2Bhot%2Blips.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-okHjANDb4oI/TpGShOPWj0I/AAAAAAAABA0/2CBetVdZI9I/s400/20111008-02%2Bhot%2Blips.jpg" /></a></div><br />
Hot Lips<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d1jU67-kSBE/TpGSo7Di2sI/AAAAAAAABA8/zziuEbE7pgU/s1600/20111008-03%2Bnight%2Bbutterfly.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-d1jU67-kSBE/TpGSo7Di2sI/AAAAAAAABA8/zziuEbE7pgU/s400/20111008-03%2Bnight%2Bbutterfly.jpg" /></a></div><br />
Night Butterfly<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ISEFvLQA-vQ/TpGSvjVtwuI/AAAAAAAABBE/qrYiSsPk8Rs/s1600/20111008-04%2Bbeertje.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="http://3.bp.blogspot.com/-ISEFvLQA-vQ/TpGSvjVtwuI/AAAAAAAABBE/qrYiSsPk8Rs/s400/20111008-04%2Bbeertje.jpg" /></a></div><br />
Beertje (Little Bear)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Op3z2-lAmi0/TpGS3DMQl2I/AAAAAAAABBM/dnlbujAVR-4/s1600/20111008-05%2Beveline.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-Op3z2-lAmi0/TpGS3DMQl2I/AAAAAAAABBM/dnlbujAVR-4/s400/20111008-05%2Beveline.jpg" /></a></div><br />
Eveline<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D8V2HR4w7NE/TpGS-zMVxvI/AAAAAAAABBU/bcJKtcikkQ0/s1600/20111008-06%2Bjulio.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-D8V2HR4w7NE/TpGS-zMVxvI/AAAAAAAABBU/bcJKtcikkQ0/s400/20111008-06%2Bjulio.jpg" /></a></div><br />
Julio<br />
<br />
beautiful, don t you agree?<br />
<br />
i wonder if they re edible too?<br />
<br />
like the crystallized violets i used to make these sea-salt chocolate snaps, inspired by <a href="http://www.nigelslater.com/">Mr. Nigel Slater</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OylBn1Vm4BQ/TpGTq-N0N0I/AAAAAAAABBc/rs6ysYZv_WE/s1600/20111008-07%2Bsnaps.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-OylBn1Vm4BQ/TpGTq-N0N0I/AAAAAAAABBc/rs6ysYZv_WE/s400/20111008-07%2Bsnaps.jpg" /></a></div><br />
SEA-SALT CHOCOLATE SNAPS<br />
<br />
INGREDIENTS:<br />
<br />
200 gr dark chocolate<br />
small handful of almond slivers<br />
a tablespoon of very fine caster sugar<br />
small handful of pistachio nuts, roughly chopped<br />
a few crystallized violets (or crystallized rose petals), lightly crushed<br />
sea-salt flakes<br />
<br />
METHOD:<br />
<br />
1. melt the chocolate au-bain-marie (don t rush or it will go grainy)<br />
2. while the chocolate is melting, toast the almonds slivers in the oven at about 200°C for about 5 minutes (keep an eye on them, they can burn very quickly), then sprinkle with the sugar and toast for another 3 minutes<br />
3. line a cookie sheet with baking parchment and spoon on circles of the melted chocolate<br />
4. quickly sprinkle with the toasted almonds, the pistachios, and the crystallized flower petals<br />
5. give the snaps a very light sprinkling of sea-salt flakes<br />
6. leave to cool completely before storing in an airtight container<br />
<br />
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according to Mr. Thomas Keller of the <a href="http://www.frenchlaundry.com/">French Laundry</a>, salt (and vinegar too) lifts and enhances already existing flavors, whereas pepper and other spices or herbs actually add another flavor-dimension...<br />
<br />
and that is exactly what the sea-salt in these chocolate snaps does, every ingredient seems more outspoken...<br />
<br />
lovely.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com2tag:blogger.com,1999:blog-8818700233163158505.post-12696961639200090602011-09-24T17:25:00.000+02:002011-09-24T17:25:49.151+02:00those little signs of autumnit s definitely here, the sun sits lower in the skies, the air smells faintly of a good wood fire being stoked to keep out the chill, the leaves are slowly turning and getting ready to provide us with a final spectacle of color, and the fruits of the season are at their best... <br />
<br />
autumn.<br />
<br />
apples and nuts, what better way to combine them with spices and sugar in a sticky yummy cake. being an avid fan of <a href="http://www.deliciousmagazine.co.uk/">Delicious. magazine</a> i was lucky to find a super recipe in the october 2011 issue to do just that. i did tweak it just a little bit. since i had no ground ginger, i substited by grating in some fresh ginger and just to make life easier, i used ground <a href="http://en.wikipedia.org/wiki/Allspice">allspice berries</a> which contain all those aromas of cloves and cinnamon and nutmeg. <br />
<br />
so here it is:<br />
<br />
STICKY APPLE PECAN AND GINGER CAKE<br />
<br />
INGREDIENTS:<br />
<br />
150 gr unsalted butter<br />
150 gr soft dark brown muscovado sugar<br />
150 gr golden syrup<br />
200 ml milk<br />
250 gr plain all-purpose flour<br />
1.5 teaspoon ground allspice berries<br />
2 cm piece of fresh ginger, grated<br />
1.5 teaspoon baking powder<br />
2 organic eggs, beaten<br />
75 gr pecans, roughly chopped<br />
2 pieces of candied stem ginger, chopped quite finely<br />
2 crisp eating apples, peeled, cored and chopped into chunks<br />
(about 250 gr when chopped)<br />
<br />
METHOD:<br />
<br />
1. preheat the oven to 180°C and prepare a 2 liter loaf tin (it really has to be this large because the cake does rise quite a bit) by greasing and lining with baking parchment<br />
2. melt the butter, the sugar and syrup. once melted, add the milk and set aside to cool<br />
3. sift the flour with the baking powder. add the ground allspice and the grated ginger<br />
4. make a well in the center and slowly beat in the cooled sugar mixture<br />
5. mix in the beaten eggs, chopped stem ginger, pecans and apple chunks<br />
6. pour the mixture (it will be more fluid than a normal cake mix) into the prepared tin and bake in the oven for about 50 minutes or until a skewer inserted in the center comes out clean<br />
7. cool in the tin for about 5 minutes and then lift out and leave to cool on a wire rack<br />
8. can be served lukewarm or cold<br />
9. once completely cooled, wrap in baking parchment and cling film and keep in an airtight tin for up to 5 days, the flavor will improve (or so it says in the magazine, but i doubt it ll survive that long!)<br />
<br />
what can i say? i just had a slice with some cream mixed with a little bit of cream cheese... and it tastes of... well, all things nice like sugar and spice... <br />
<br />
autumn.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2F3ZhxfGtv8/Tn31f0M9mEI/AAAAAAAAA-Y/SPi8SGBN-IE/s1600/20110924-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-2F3ZhxfGtv8/Tn31f0M9mEI/AAAAAAAAA-Y/SPi8SGBN-IE/s400/20110924-03.jpg" /></a></div>Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-91791628644148182182011-08-28T21:09:00.005+02:002011-08-29T13:30:13.271+02:00cakes... savory and sweetcakes... how many different recipes are there? i have absolutely no idea, but i m guessing hundreds, if not more. <br />
<br />
there are the classics; like Victoria sponges, pound cakes, angel food cakes, devil food cakes, chocolate cakes, fruit and nut cakes, full on or gluten-free... oh, i could go on and on.<br />
<br />
and i m sure every country, every family, every grandmother, mother, daughter (and let s be fair, granddad, father, and son) has a special favorite recipe.<br />
<br />
i haven t found my absolute top cake yet... but that means i get to bake and bake until i do, yay!<br />
<br />
we ve been having a very fitful summer, a true 'kwakkelzomer' as we often say in Belgium. <br />
<br />
so baking something with summery ingredients and flavors can actually bring the sun into the house.<br />
<br />
just like this recipe which i adapted from the july-august 2011 edition of <a href="http://www.editions-burda.fr/magazine-saveurs">Saveurs</a>.<br />
<br />
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COURGETTE CAKE WITH FETA, MINT AND PINE NUTS<br />
<br />
INGREDIENTS:<br />
<br />
1 large courgette<br />
100 gr feta cheese<br />
2 eggs<br />
150 gr self-raising flour<br />
1 teaspoon baking powder<br />
50 ml olive oil<br />
50 gr pine nuts<br />
handful of mint leaves, chopped at the last minute<br />
salt and pepper<br />
<br />
METHOD:<br />
<br />
1. pre-heat the oven to 180°C and prepare a long cake tin by buttering and lightly flouring it, or lining with baking parchment<br />
2. grate the courgette, sprinkle with salt, and leave to drain for about half an hour<br />
3. sift the flour and baking powder into a bowl and beat in the eggs and the olive oil<br />
4. squeeze out the grated courgette and mix into the batter<br />
5. crumble in the feta cheese, add the pine nuts and chopped mint and mix lightly<br />
6. season with salt and pepper<br />
7. put the mixture into the cake tin and bake for about 50 minutes or until a skewer inserted in the middle comes out clean<br />
8. leave to cool slightly in the tin before taking it out.<br />
9. can be eaten lukewarm or cool<br />
<br />
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perfect for a light lunch!<br />
<br />
...<br />
<br />
now for a little indulgence. <br />
<br />
last week, i went to my friend Alina s teahouse, My Cup of Tea, in the middle of Antwerp, and had a slice of her signature cake. WOW, wow, wow...<br />
<br />
if you re a fan of Nutella or any other hazelnut chocolate spread, this is one for you.<br />
<br />
Alina kindly let me copy the recipe, which came from a little book called 'Taart, Cake & Muffins' which was translated from '101 Cakes & Bakes' by Mary Cadogan...<br />
<br />
enough said, here it is, definitely a recipe to be shared, it s just too scrumptious.<br />
<br />
NUTELLA AND CINNAMON CAKE<br />
<br />
INGREDIENTS:<br />
<br />
175 gr unsalted butter<br />
90 gr fine white caster sugar<br />
85 gr dark brown sugar (for a richer flavor and moister texture)<br />
3 eggs<br />
4 tablespoons milk<br />
200 gr self-raising flour<br />
1 teaspoon baking powder, optional<br />
2 teaspoons ground cinnamon<br />
3-4 rounded tablespoons Nutella or other hazelnut chocolate spread<br />
50 gr hazelnuts, chopped (i used pecans because i didn t have the hazelnuts)<br />
<br />
METHOD:<br />
<br />
1. pre-heat the oven to 175-180°C and prepare a 20-22 cm round cake tin<br />
2. if you have a KitchenAid or Magimix mixer (or any such mixer), just put everything (EXCEPT the Nutella and the nuts) into the bowl at once, start mixing on slow, then add a few notches to the speed and mix until very light and fluffy...<br />
3. however, i only have an electric hand-held mixer, so i first softened the butter, added the sugar and started beating until that was quite creamy and fluffy<br />
4. one by one, i added the eggs and then the milk<br />
5. once that was well beaten, i sifted in the flour, the baking powder and the cinnamon and mixed again until it was really quite light<br />
6. i then added the nuts<br />
7. then i filled the cake tin about 2/3 full and gently distributed the 3-4 tablespoons of Nutella on top of that<br />
<br />
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8. finish with the rest of the cake batter<br />
9. bake for about 50 minutes or until a skewer inserted in the middle comes out clean<br />
<br />
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10. leave to cool before serving (which i did with a drizzle of cream...)<br />
<br />
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more-ish!<br />
<br />
and now i shall continue on my quest, i don t care if i ever find the holy grail, the journey itself will be fun enough.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-66299480875463576522011-08-17T11:58:00.004+02:002011-08-17T17:10:12.080+02:00from west to easta while ago, on Facebook, a friend of mine wrote about discovering culinary Turkey. <br />
<br />
i ve been interested in 'mediterranean' cooking for quite some time now. not only Spanish, or Italian, or Greek... but, thinking about it, as Rick Stein so aptly described on one of his tv-shows: <a href="http://www.rickstein.com/Mediterranean-Escapes.html">Mediterranean Escapes</a>, this encompasses a vast vast area from Spain, Southern France, Italy, Greece, to Turkey, Syria, Lebanon, Israel, then Egypt, Libya, Tunisia, Algeria, and Morocco...! if you think about all the different food cultures, it s just mind-boggling. <br />
<br />
of course, that mind-boggling aspect could be applied to just one country like India, or the whole of South-East Asia, and the different food cultures in China, Korea and Japan too.<br />
<br />
however, i m not an expert, i just like to cook. and i m fascinated by spices and herbs and how people use the ones available to them to turn basic ingredients such as breads, yoghurts, vegetables, meats, etc. into something exciting.<br />
<br />
i found a recipe for <a href="http://en.wikipedia.org/wiki/Strained_yogurt">labne </a>in <a href="http://www.deliciousmagazine.nl/">one of my favorite cookery magazines</a> and wanted to try making it. then i found a recipe for flatbreads with thyme, cheese and honey, and i had been wanting to make a very simple and delicious Moroccan carrot salad too... so i combined the three for a light supper.<br />
<br />
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LABNE:<br />
<br />
INGREDIENTS:<br />
<br />
300 gr natural Greek yoghurt<br />
1 large clove of garlic, crushed with a little salt (this is optional)<br />
cheese cloth<br />
fine mesh sieve<br />
<br />
METHOD:<br />
<br />
mix the garlic with the yoghurt and strain through the cheesecloth and sieve for about 6-8 hours or longer for a firmer consistency.<br />
add whatever herbs u like to make a dip. i added chopped parsley, mint, coriander and some <a href="http://en.wikipedia.org/wiki/Za%27atar">za'atar</a> and olive oil.<br />
<br />
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THE EASIEST FLATBREADS:<br />
(adapted from a recipe i found on the <a href="http://smittenkitchen.com/2011/07/flatbreads-with-honey-thyme-and-sea-salt/">Smitten Kitchen blog</a>)<br />
<br />
INGREDIENTS:<br />
1 3/4 (220 gr) cup of plain flour<br />
1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1/2 cup (120 ml) water<br />
1/3 cup (80 ml) olive oil<br />
<br />
METHOD:<br />
sieve the flour, baking powder and salt into a large bowl.<br />
mix in the water and the olive oil.<br />
knead well until it becomes an elastic dough (it will feel very oily, but you won t taste that once baked).<br />
divide the dough into four balls and roll out to rough <a href="http://en.wikipedia.org/wiki/Naan">naan</a>-shaped breads.<br />
bake on a baking-paper lined baking sheet at 230°C for about 10-12 minutes until golden.<br />
<br />
please do read the post on Smitten Kitchen, because here i diverted from her recipe, and instead of using the thyme and honey and the cheese, i opted for, you guessed it, a sprinkling of za'atar and <a href="http://en.wikipedia.org/wiki/Sumac">sumac</a>.<br />
<br />
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MOROCCAN CARROT SALAD:<br />
<br />
INGREDIENTS:<br />
about 8 to 10 medium-sized carrots<br />
pepper and salt<br />
a good handful of parsley, chopped<br />
2 cloves of garlic, crushed<br />
4 teaspoons pimentón (i used the picante or spicy one)<br />
2 teaspoon cumin seeds (i lightly roasted and crushed them)<br />
vinegar and olive oil<br />
<br />
METHOD:<br />
i took the easy road and peeled and sliced the carrots, then steamed them in a covered bowl in the microwave for about 8-10 minutes until al dente.<br />
then i just very lightly mashed them with the garlic, the parsley (and also some chopped coriander because i love it), the spices and added vinegar and olive oil to taste. it should taste lightly sweet and sour. <br />
<br />
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Bismillah!<br />
<br />
i think i will be travelling from west to east more often.Aizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com1tag:blogger.com,1999:blog-8818700233163158505.post-77410605836700950732011-07-25T08:43:00.005+02:002011-07-25T11:21:15.792+02:00sesame, soy and sugari have said it before.<br />
<br />
but i ll say it again.<br />
<br />
there is something very comforting in taking your time to cook. nothing too fancy, but nothing too frenzied either. and definitely something that evokes taste memories of your childhood. <br />
<br />
so, take out your mother s mortar. you know, the Japanese one with the special grooves.<br />
<br />
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toast your sesame seeds (careful, don t let them burn), pour them into the mortar and start grinding. <br />
<br />
slowly. <br />
<br />
let your hands do the work, while you savor the scent and think of nothing else. <br />
<br />
calm down.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZFkf19fCrkM/Ti0M9ibAxhI/AAAAAAAAA4c/XKbeYyGSjlo/s1600/20110725-03.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://2.bp.blogspot.com/-ZFkf19fCrkM/Ti0M9ibAxhI/AAAAAAAAA4c/XKbeYyGSjlo/s400/20110725-03.jpg" /></a></div><br />
then add the other essentials, soy sauce, sugar and a tiny dash of mirin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Adde2PGwXiM/Ti0NOsq7k7I/AAAAAAAAA4k/nLCU0oHCPpc/s1600/20110725-04.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-Adde2PGwXiM/Ti0NOsq7k7I/AAAAAAAAA4k/nLCU0oHCPpc/s400/20110725-04.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ch9_vnxKlio/Ti0NTy41W1I/AAAAAAAAA4s/8FDr1bz_1ic/s1600/20110725-05.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://4.bp.blogspot.com/-Ch9_vnxKlio/Ti0NTy41W1I/AAAAAAAAA4s/8FDr1bz_1ic/s400/20110725-05.jpg" /></a></div><br />
there you go. perfect. you don t need anything else now.<br />
<br />
except for your vegetables. here are some French green beans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UXtioipv-rI/Ti0NqzGuvzI/AAAAAAAAA40/MNDLnK9YpIw/s1600/20110725-06.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://1.bp.blogspot.com/-UXtioipv-rI/Ti0NqzGuvzI/AAAAAAAAA40/MNDLnK9YpIw/s400/20110725-06.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HvQvnR2GlAY/Ti0Nz_Lo0BI/AAAAAAAAA48/RM_ZFUMDoZ0/s1600/20110725-07.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="http://3.bp.blogspot.com/-HvQvnR2GlAY/Ti0Nz_Lo0BI/AAAAAAAAA48/RM_ZFUMDoZ0/s400/20110725-07.jpg" /></a></div><br />
oh, i could add this as a dressing for some carrots too, yes? or some lightly cooked spinach? gently grilled aubergine perhaps?<br />
<br />
SESAME SOY DRESSING:<br />
from <a href="http://www.yutori.co.jp/en/book/index.html">'Everyday Harumi' by Harumi Kurihara</a><br />
<br />
INGREDIENTS:<br />
<br />
50 gr white sesame seeds<br />
1 or 2 tablespoons of fine white caster sugar<br />
1/2 tablespoon mirin<br />
1 tablespoon soy sauce<br />
salt - to season<br />
a little bit of water to let the sauce down, if too thickAizihttp://www.blogger.com/profile/12698341762736178659noreply@blogger.com3