tag:blogger.com,1999:blog-6464233941427276452024-03-06T02:44:27.156+01:00Live, love, laugh and eat.I'm a Dutch Brit, wife, mother and food enthusiast. As well as running an own business. I have started this blog to share my love of food. I enjoy good healthy food and can quite happily spend all day in the kitchen but can also make meals in minutes. As much as I love cooking, there are limits...in my opinion life is too short for peeling tomatoes!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-646423394142727645.post-46992465482862154872011-12-31T11:20:00.021+01:002011-12-31T13:05:07.618+01:00Christmas Pudding - New Year's pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-a89o_xCoyDI/Tv7ilMvr7aI/AAAAAAAAAx4/Aai6mVIFlBY/s800/blog%252520christmas%252520pud%252520jamie2.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; ;" src="https://lh6.googleusercontent.com/-a89o_xCoyDI/Tv7ilMvr7aI/AAAAAAAAAx4/Aai6mVIFlBY/s800/blog%252520christmas%252520pud%252520jamie2.png" border="0" alt="" /></a><br /><br />I must just share this recipe. Perhaps you are still looking for a dessert for your New Year's day celebration dinner? Did you decide on a non traditional dessert on Christmas day and now regret it?<br />Well its not too late, you don't have to wait another year- all thanks to the Nan of Jamie Oliver!<br /><br />This year my son had to prepare dessert for Christmas dinner. He was out on a limb cooking for the family of his girlfriend. He wanted to stay traditional with a Christmas pudding. I told him he was way too late deciding just a week before Christmas to make Christmas pudding. How wrong I was...<br />He had a helping hand in the kitchen- no other than Jamie Oliver. <br />My son was planning on making this pudding without a trial run on Christmas eve, how laid back is that? I convinced him to make the pudding a few days before Christmas, so we could approve it.(any kitchen activity in this house by others than myself has to be encouraged, since this is not a frequent occurence!) He halved the ingredients and it and knocked it up in no time. Of course, the only hassle is it needs to steam for three hours! <br /><span style="font-weight:bold;">Jamie Oliver</span> Says: "My Nan spent years perfecting this pudding recipe. It's quick, simple, tasty and it's not too heavy so you can eat more. I love it!"<br />He does admit to tweaking her recipe though! (don’t tell her!) According to Jamie you can make it the week before or the day before. An idiot can make it......No comment...!<br />It's the breadcrumbs that keep it light. While a traditional pudding is dense, dark, and heavy like a brick.....as Jamie so eloquently puts it, this one is much lighter and more popular with kids! One downside of the breadcrumbs is the colour, which is also light. It disturbed me but it did taste good. I did miss the nuts though, I'm just a nutty person. In addition, I would spice it up a bit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-H-rxw1OvtM8/Tv7jJDi6a-I/AAAAAAAAAyQ/sD8N4WuGZ2Y/s720/P1180851.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; ;" src="https://lh5.googleusercontent.com/-H-rxw1OvtM8/Tv7jJDi6a-I/AAAAAAAAAyQ/sD8N4WuGZ2Y/s720/P1180851.JPG" border="0" alt="" /></a><br /> <br />The<span style="font-weight:bold;"> DVD JAMIE'S CHRISTMAS</span> is a great help in planning Christmas dinner, with lots of tips, ideas, a Christmas countdown, and even a shopping list. Also recipe cards for smoked salmon and watercress salad, classic pork and chestnut stuffing, creamed corn, roast spicy squash, pigs in blankets, mashed veg, roast potatoes with garlic and rosemary and parsnips with thyme and honey, my favourite turkey, cranberry sauce, veg with flavoured butters (sugar snap peas with parsley, garlic and lemon butter. Purple sprouting broccoli with anchovy and rosemary butter. Brussel sprouts with bacon, sage and chestnut butter. Carrots with thyme, cumin and orange butter) the best mince pies and my Nan's Christmas pudding. I would recommend it, I actually have a copy over (a double present) still sealed, interested? 5euro.<br />The only thing is my son now wants a cheesy jumper just like the one Jamie Oliver got for Christmas! Any knitters out there?<br /><br />The photographs taken are while using <span style="font-weight:bold;">half the ingredients</span>. The impressive part of a Christmas pudding is during the flaming. Heat your brandy (or other liquor) over a flame in a metal soup ladle. Pour carefully over the pudding, normally it begins to ignite itself otherwise help it with a match. Enjoy!<br /><br /><span style="font-weight:bold;">My Nan's Christmas pudding</span><br />serves 8 to 10 people <br />1 teaspoon softened butter, for greasing<br />1 large egg<br />150ml of milk<br />400g dried sultanas and raisins<br />100g dried cherries and cranberries<br />125g suet or butter<br />125g plain flour<br />125g golden caster sugar<br />125g breadcrumbs<br />125 dates, chopped up<br />2 tablespoons of brandy<br />a pinch of salt<br />zest of 1 orange<br />3 pieces stem ginger, finely chopped<br />1 teaspoon ground ginger<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-aefKrAPdKGU/Tv7irBlODvI/AAAAAAAAAx4/CwNmFLm--WE/s1024/blog%252520christmas%252520pud%252520jamie1.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; " src="https://lh5.googleusercontent.com/-aefKrAPdKGU/Tv7irBlODvI/AAAAAAAAAx4/CwNmFLm--WE/s1024/blog%252520christmas%252520pud%252520jamie1.png" border="0" alt="" /></a><br /><br />Firstly rub 1.5 litre pudding bowl with butter.<br />In a separate bowl beat the egg and milk together and put to one side.<br />In a third bowl, mix all the other ingredients together.<br />Pour the egg and milk mixture into this bowl and stir or mix with your hands until everything is combined.<br />Spoon this mixture into the greased pudding bowl and cover with a layer of buttered greaseproof paper followed by a double layer of aluminium foil.<br />Tie these layers in place around the rim of the bowl using a piece of string. (we didn’t bother)<br />Place the pudding bowl in a large saucepan and put cold water in the pan until it comes half way up the side of the bowl.<br />Bring the water to the boil then cover with a lid and simmer for 3 hours.<br />IMPORTANT NOTE: Don’t forget to check the water regularly making sure that it doesn’t boil dry or the pan will burn and the bowl will crack. <br />When serving the pudding simply remove the cloth or the foil and turn it out on a plate.<br />Serve with brandy butter or nice thick custard.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-srMcAREQqJ0/Tv7im4zaVFI/AAAAAAAAAx4/NUM3W_Kze-g/s720/blog%252520christmas%252520pud%252520jamie3.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh4.googleusercontent.com/-srMcAREQqJ0/Tv7im4zaVFI/AAAAAAAAAx4/NUM3W_Kze-g/s720/blog%252520christmas%252520pud%252520jamie3.JPG" border="0" alt="" /></a><br /><br />It was a big hit with the girlfriend’s family.<br />This year I celebrated Christmas with a good friend. We had a lovely traditional English dinner,2 in 1 turkey AND roast beef! On Boxing day I cooked for my family. <span style="font-weight:bold;">My Christmas 2011 menu</span>: A salad with rolled ham with date and goat’s cheese stuffing decorated with a quail’s egg mango dressing and balsamic vinegar. Homemade beetroot and carrot crisps. Red onion and balsamic relish.<br />Roast sage chicken, roast butternut squash with red onion and fennel, roast potatoes and parsnips, cranberry sauce, Brussel sprouts with sage and orange, sage and onion stuffing, sausage and bacon rolls, cranberry sauce with orange and thyme.<br />Christmas pudding, with custard. Fruit with meringue and poached pear.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com1tag:blogger.com,1999:blog-646423394142727645.post-82438457435797355262011-12-25T13:26:00.004+01:002011-12-25T13:28:56.551+01:00Eat, drink and be merry!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-Jk9klWuw8JI/TvcWQSKe-hI/AAAAAAAAAxM/EO7q_iZTU6M/s864/Christmas%252520card%2525202011.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 504px; " src="https://lh3.googleusercontent.com/-Jk9klWuw8JI/TvcWQSKe-hI/AAAAAAAAAxM/EO7q_iZTU6M/s864/Christmas%252520card%2525202011.png" border="0" alt="" /></a><br />Merry Christmas everyone! <br />And no it's not snowing in Holland. The photograph was taken last year!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-41322589506175539642011-12-22T23:32:00.014+01:002011-12-23T10:15:54.125+01:00Panforte, an Italian (Christmas) treat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-lTkNNcflxwQ/TvOtDQXHWlI/AAAAAAAAAxA/4z1LVUh-pu4/s648/blog%252520panforte3.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh4.googleusercontent.com/-lTkNNcflxwQ/TvOtDQXHWlI/AAAAAAAAAxA/4z1LVUh-pu4/s648/blog%252520panforte3.jpg" alt="" border="0"></a><br /><br /><br />This is an Italian cake that looks so appetising I was sold the minute I set my eyes on it!<br />It kind of looks like nougat, come biscotti, come candybar, come fruitcate. Certainly more confection than cake or bread (translates literally as strong bread) It is almost a luxury nutty flapjack without the oats! It looks deliciously tempting.<br />I did however have one slight problem:it was not available in the shops, I had never before tasted Panforte, could I make one? I knew I had to try.<br />Panforte is according to<a href="http://en.wikipedia.org/wiki/Panforte" target="_blank"> wikipedia,</a> a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen....<br />It contains no butter or eggs, very little flour. This could also easily be substituted for ground almonds, so ideal for those with dietery requirements, eg gluten free. However if you have a nut allergy- forget it!<br />Apparently, it keeps very well- the chance would be a fine thing in this household!<br />It is also very easy to make and ideal for those that don't have the time to make a traditional Christmas cake (like me last Christmas). It can be served after dinner (with a glass of sweet dessert wine), or as an accompaniment to cup of<a href="https://lh4.googleusercontent.com/-iWHLbi9QpGo/Tu3Htr1IeHI/AAAAAAAAAtM/gVzFG8D95fw/s720/P1020615.JPG" target="_blank"> frothy cappuccino</a>. Dipped in coffee it is soft and scrumptious. What’s more it is quite acceptable to eat it with your hands!<br />Originally a Christmas goodie...it can be enjoyed all year round. I have since discovered it is available at Sligro.<br />I wanted to make it as part of my <a href="http://live-love-laugh-and-eat.blogspot.com/2011/12/cheats-plum-christmas-puddingwhen-cake.html" target="_blank">Christmas dessert</a> and on standby as necessary. It is very rich so I knew a little bit would go a long way. It is dense and chewy and oh so satisfying. I love it- have you noticed?<br />Being a chocoholic, I decided chocolate had to be of the party, and cranberries, because they are so festive, as well as having tartness to counteract the sweetness. I liked the idea of using figs, for their well... obvious properties, a bit of ginger (which I adore) and some grated orange- I think I was well on the way to coming up with seventeen ingredients that attribute to making aa authentic Panforte. Of course honey must be present, sugar, nuts. I wanted the full spice mix even a bit of the traditional pepper! I added a bit of Cointreau on a whim- couldn't resist it being the festive season and all that.<br />I initially searched the internet for a recipe but unable to find one that ticked all my boxes, concocted my own (what's new?) It was bit ominous since I had never tasted/made one before- but what the heck...<br />Here is what I came up with, feel free to adjust and use different fruits/ and nuts- I know I will. It is very adaptable to what you have available. You don't exactly taste the chocolate/cocoa but it does give it such a lovely dark rich colour. This particular type is referred to as Panforte nero.<br />You must work very quickly with the mix because it solidifies immediately it starts to cool. A spare pair of hands is a must! I lined my flan case first with a circle of greaseproof paper, oiled. and then with edible rice paper (see photo), and I'm glad I did- I think it otherwise would have been firmly stuck!<br />I apologise for the bad photos, I had a slight problem with my camera.<br /><br /><font style="font-weight:bold;">Panforte:</font><br />265gr toasted nuts ( I used 35gr sunflower seeds, 93gr hazelnuts,27gr brazil nuts,110gr almonds)<br />225gr dried fruit ( I used 25gr candied ginger peel, 50gr dried cranberries, 150gr dried figs)<br />75gr dark chocolate<br />2 tbsp cocoa<br />1 tsp cinnamon<br />1/4 tsp nutmeg<br />1/2 tsp coriander<br />1/4 tsp all spice, ground<br />1/4 tsp ginger<br />5 ground cloves<br />pinch pepper<br />grated zest & juice of 1 orange<br />150gr honey<br />150gr sugar<br />75gr plain flour<br />2 tbsp Cointreau<br />20cm flan case<br />Icing sugar for dusting<br />oops-I exceeded the 17 ingredients! But it is well worth it.<br />Prepare your 20cm tin see above.<br />Prepare your nuts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-DQq4rFj6mV8/TvOtEpYT5_I/AAAAAAAAAxA/U2nM8-LkeNU/s1024/blog%252520panforte%2525201.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; " src="https://lh5.googleusercontent.com/-DQq4rFj6mV8/TvOtEpYT5_I/AAAAAAAAAxA/U2nM8-LkeNU/s1024/blog%252520panforte%2525201.jpg" alt="" border="0"></a><br />I prepared my nuts a day or so in advance. I removed the skins from the hazelnuts and almonds. To remove the skins from the hazelnuts I dry roast them in a pan for a few minutes. When they cool slightly rub them. Blanch the almonds- that is, pour boiling water over them and leave them briefly to soak for about 1-2 minutes and 'pop' the skins off. When they are completely dry I dry roast them in a pan<br />I then dry roasted all the nuts except the brazils. I also roasted the sunflower seeds briefly.<br />Preheat oven 160°C<br />Put all the nuts in a bowl. You could roughly chop but I like my nuts whole. I bashed just a few.<br />Roughly, cut the figs, and finely chop the ginger and add to the nuts with the cranberries. Melt the chocolate (I used a low microwave setting)<br />Grind the cloves (I used a pestle and mortar)<br />Remove the orange zest and juice.<br />Add the spices to the nut/fruit mix. Add the orange zest, flour, cocoa and stir.<br />Bring the honey and sugar gently to the boil and stir until the sugar has dissolved. Boil for a few minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-TwVptDfUfFA/TvOtOk5-jMI/AAAAAAAAAxA/a1Iu1SPQ3MM/s1024/blog%252520panforte2.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; " src="https://lh4.googleusercontent.com/-TwVptDfUfFA/TvOtOk5-jMI/AAAAAAAAAxA/a1Iu1SPQ3MM/s1024/blog%252520panforte2.png" alt="" border="0"></a><br /><br />Add the melted chocolate and then the sugary mixture to the bowl of fruit/nuts and stir well with a wooden spoon, working quickly to combine all the ingredients..<br />Stir in the cointreau.<br />Turn mixture out in the prepared tin and push firmly, flatten with the wooden spoon (or wet hands).<br />Bake for 40-45 minutes. It should start to bubble but not brown. Allow the cake to cool in the tin because it will be too soft to remove. As it cools slightly you can ease it around the edges and turn out. Dust with icing sugar. It will harden as it cools.<br />Apparently this cake will store well in an airtight tin. (It just didn't get the chance!)<br />This really makes make a perfect alternative to Christmas cake or Christmas pudding- I just know it will a regular on my (Christmas) menu.<br />Update: This is a blog I started writing last year but I never got around to sharing it. This Christmas I have made another Panforte, I used the same basic recipe above. Here and there a few changes in fruit and nuts, a few toasted pine nuts and cocktail cherries. I substituted the alcohol for liquid from the maraschino cherries. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-8PJTn9ZSYgg/TvOtVSVp4CI/AAAAAAAAAxA/t_5xkjGUquM/s720/blog%252520panforte4.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; ;" src="https://lh6.googleusercontent.com/-8PJTn9ZSYgg/TvOtVSVp4CI/AAAAAAAAAxA/t_5xkjGUquM/s720/blog%252520panforte4.png" alt="" border="0"></a><br />It was a little more sticky this year and less chewy. If anything I would say it was even better! I can't wait to see what I come up with next year!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com2tag:blogger.com,1999:blog-646423394142727645.post-69633490084723882162011-12-20T20:03:00.006+01:002011-12-21T00:59:36.666+01:00Homemade mincemeat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-C7vD7XnIAiY/TvCyAGXj6VI/AAAAAAAAAvM/f5dUcwd_TXk/s720/P1180717.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh4.googleusercontent.com/-C7vD7XnIAiY/TvCyAGXj6VI/AAAAAAAAAvM/f5dUcwd_TXk/s720/P1180717.JPG" border="0" alt="" /></a><br />Mince pies and Christmas go hand in hand. I always make<a href="http://live-love-laugh-and-eat.blogspot.com/2009/12/oh-weather-outside-is-frightful.html" target="_blank"> my own mince pies</a> but I dont always make my own mincemeat. This year however I did, and I must say it was very easy, the smell was extremely festive and the taste ...quite delicious. When I do buy the jars, at <a href="http://www.tuckerbox.nl/" target="_blank">Tuckerbox, Leiden</a> or in the UK, I usually end up adding extra ingredients anyway. Now I know just how simple it is I don’t think I need to, ever again.<br />Its not too late, hurry into the kitchen, grab your apron! It wont be Christmas without them!<br />I Kind of based my recipe on a few I found on the internet. I wanted to make mince pies the following day so couldn’t use a recipe that needed to stand for 24 hours. I wanted to use my favourite ingredients. This is what I came up with. It was deliciously moist, therefore the fruit was plump and full of flavour: <br /><br /><span style="font-weight:bold;">Mincemeat: </span><br />2 apples, finely diced, skins on (I only had Royal Gala so that had to do)<br />110gr suet (I suppose you could use butter)<br />120gr sultanas<br />110gr currants<br />100gr cherries, halved (I only had cocktail cherries but normally I would use glace)<br />75gr dried cranberries<br />100gr apricots (or you could be authentic and use candied peel)<br />175gr brown sugar<br />grated zest and juice 1 lemon<br />grated zest and juice 1 orange<br />1 heaped tbsp mixed spice/ (I used Dutch speculaas spice)<br />1/2 tsp cinnamon<br />¼ tsp ground ginger<br />good pinch nutmeg<br />50ml cranberry juice<br />3 tbsp brandy<br />45gr walnuts, chopped<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-sNS2nU8QBuo/TvCyNgnfjOI/AAAAAAAAAv0/o6HwwlnsAgM/s1152/blog%252520mincemeat%2525201.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; " src="https://lh6.googleusercontent.com/-sNS2nU8QBuo/TvCyNgnfjOI/AAAAAAAAAv0/o6HwwlnsAgM/s1152/blog%252520mincemeat%2525201.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-pjEy1p8ToiM/TvCyM1qjpTI/AAAAAAAAAv0/0xO0aSzf7rA/s1152/blog%252520mincemeat%2525202.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; " src="https://lh3.googleusercontent.com/-pjEy1p8ToiM/TvCyM1qjpTI/AAAAAAAAAv0/0xO0aSzf7rA/s1152/blog%252520mincemeat%2525202.jpg" border="0" alt="" /></a><br />In a pan combine and mix all (except nuts and brandy) ingredients well. Bring to the boil and simmer for 25 minutes, stirring occasionally. Add the nuts and brandy and stir well. When cooled store in a clean pot in the refrigerator.<br />I reckon this makes enough for about 40 mince pies. I like to fill mine generously.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-8n_oSxY8Aro/TvCyQ831xSI/AAAAAAAAAv0/wvDGzYDg2mY/s1152/blog%2525203%252520mincemeat.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 550px; ;" src="https://lh5.googleusercontent.com/-8n_oSxY8Aro/TvCyQ831xSI/AAAAAAAAAv0/wvDGzYDg2mY/s1152/blog%2525203%252520mincemeat.png" border="0" alt="" /></a> <br /><br />I actually made two batches this year. I tried the Jamie Oliver ones that are open but somehow my pastry just wasn't as crisp as it normally is and somehow they didn't look quite like right..My second attempt was with 200gr plain flour, &100gr whole wheat flour etc see recipe <a href="http://live-love-laugh-and-eat.blogspot.com/2009/12/oh-weather-outside-is-frightful.html" target="_blank">here</a> and were so much nicer, and healthier. <br />Traditionally mince pies are served warm with brandy butter or a dollop of cream.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-xLSkoy1vyrQ/TvCygyUZqWI/AAAAAAAAAwQ/H9lccaBs5RA/s720/P1180724.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh5.googleusercontent.com/-xLSkoy1vyrQ/TvCygyUZqWI/AAAAAAAAAwQ/H9lccaBs5RA/s720/P1180724.JPG" border="0" alt="" /></a>A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-63200048834984092522011-12-18T22:14:00.010+01:002011-12-18T22:36:09.154+01:00A box of goodies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-kJPbkQgriLA/Tu4d-M3EfQI/AAAAAAAAAt0/YmBSbJ49oKg/s720/P1180748.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height:" src="https://lh3.googleusercontent.com/-kJPbkQgriLA/Tu4d-M3EfQI/AAAAAAAAAt0/YmBSbJ49oKg/s720/P1180748.JPG" border="0" alt="" /></a><br />It's<a href="http://live-love-laugh-and-eat.blogspot.com/2010/12/box-of-groceries.html" target="_blank"> hamper time </a>again! Or kerstpakket as we call it. Is it my imagination or are the Christmas staff hampers getting smaller? The enthusiasm is certainly less than in years gone by..... The Albert Heijn staff hamper 2011 contains the following items:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-g7Y4WBkUK4E/Tu4erA8Jp6I/AAAAAAAAAug/pOTtsMThLSs/s1152/blog%252520christmas%252520hamper%252520ah%2525202011.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width:540px; " src="https://lh4.googleusercontent.com/-g7Y4WBkUK4E/Tu4erA8Jp6I/AAAAAAAAAug/pOTtsMThLSs/s1152/blog%252520christmas%252520hamper%252520ah%2525202011.jpg" border="0" alt="" /></a> <br />Sweet goodies: cupcake mix (just add milk, egg, butter, oil....what i exactly is in this packet? flour?) cinnamon meringue, chocolate chip cookies (Fair-trade), strawberry- hazelnut chocolates, bar of mocha chocolate.<br />Savoury: cheesy biscuits, Pumpkin soup (organic), lemon-olive oil, Balsamic vinegar,<br />Non food: Two cookery books (clever tactics- encouraging the sale of produce), make-up mirror lip-gloss and nail vanish (for the girls) face wash (for the boys!) serviettes and 'kerst' 'Christmas' candles (very colourful).<br />That’s all folks.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-10507353332617469632011-12-18T10:37:00.019+01:002011-12-22T23:52:44.940+01:00Cheats plum/ Christmas pudding...when a cake becomes a pudding.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-VyXKgmkHMBE/Tu3AxTXl1HI/AAAAAAAAAqw/MtAxY5r4kRE/s720/P1020469.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width:500px; " src="https://lh4.googleusercontent.com/-VyXKgmkHMBE/Tu3AxTXl1HI/AAAAAAAAAqw/MtAxY5r4kRE/s720/P1020469.JPG" border="0" alt="" /></a><br /><br />No not a disaster in the kitchen, on the contrary....a recipe to save the day.<br />It is Christmas related, not even strictly a recipe, more a improvisation of ingredients put together to create an almost authentic dish, but please bear with me- if I don't post it now I know I never will. A plum pudding or as many call it <a href="http://en.wikipedia.org/wiki/Christmas_pudding" target="_blank" >Christmas pudding</a> is a rich fruity English dessert traditionally eaten on Christmas day. <br />It was December 2010 I was in a dilemma, as what to choose for my Christmas dinner.<br />While I love a traditional British Christmas dinner, turkey with all the trimmings followed by Christmas pudding, because I live in Holland it is not always possible to come by all the ingredients or they are extremely expensive.<br />Of course many things you can be made completely from scratch, (my mother always makes her own), but when you are dithering about whether to return to the UK for Christmas or not, time is running away...<br />I had a small Christmas pudding a la mama (if you make a batch you can have them throughout the year- they only improve with age!) but not nearly enough to serve all my guests. I decided on a trio of desserts but I still wasn't happy that each person would get no more than a teaspoon or two of plum pudding. At<a href="http://www.tuckerbox.nl/" target="_blank"> Tuckerbox, leiden</a> they were asking 17,50euro for Christmas puddings! No way!....I do see cheaper ones on their website this year.<br />I'm taking you back to Christmas morning and my brain was working over time. Hmm What if.......<br />Yes and in minutes, I concocted up a cheats pudding- and what is more, no one would ever have noticed the difference!<br />I had a fairly stale- well pretty dry fruitcake and some mincemeat <a href="http://live-love-laugh-and-eat.blogspot.com/2009/12/oh-weather-outside-is-frightful.html" target="_blank">(left over from my mince pies)</a> I roughly crumbled the cake added the mincemeat and a good dose of whisky. I stamped the mixture into a glass pudding basin, covered it with greaseproof paper and steamed it for two hours in a large saucepan.<br />I nervously turned it upside down hoping it would flop out, waiting with baited breathe...it did. Of course, we just had to flame it prior to serving. Part one of my dessert was ready. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-SFiIbVC5fOM/Tu27TPcXrRI/AAAAAAAAAp4/znjykMhbFus/s640/P1020458.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh5.googleusercontent.com/-SFiIbVC5fOM/Tu27TPcXrRI/AAAAAAAAAp4/znjykMhbFus/s640/P1020458.JPG" border="0" alt="" /></a><br />The proof of the pudding is in the tasting...<br />It was amazing...really. Moist and soft. Perhaps I had added a little too much liquor ;-)<br />So if you have a fruit cake that no one want to eat- mix it together with some mincemeat, a glug of spirit, and you'll have yourself a winner- all year round!<br />Poached pears were the second part of my trio of desserts. I favour whole pears for a special dessert simply because they look so elegant. The poached water/wine becomes a thick delicious wine sauce packed full of flavour. The pears balance out the heaviness of plum pudding.<br /><br /><br /><br /><span style="font-weight:bold;">Poached pears:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-tSPtK3c4Jt4/Tu3AtqMZtaI/AAAAAAAAAqo/z9klMJVSaYw/s720/P1020424.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh5.googleusercontent.com/-tSPtK3c4Jt4/Tu3AtqMZtaI/AAAAAAAAAqo/z9klMJVSaYw/s720/P1020424.JPG" border="0" alt="" /></a><br />1 kilo cooking pears (try to pick ones out with the stalk intact)<br />250ml red wine<br />lemon juice<br />lemon peel strip x3<br />water<br />Star anise<br />1 cinnamon stick<br />3 tbsp. brown sugar<br />Scrub the lemon and cut three strips of peel. <br /><br />Peel the pears and cut the bottom off so they will stand. Rub in lemon juice (to prevent browning- I just squeeze and rub the lemon halves over the pears).<br />Place in a pan, add the wine and top up with just enough water so they are almost covered. Add the cinnamon, star anise, lemon peel and sugar. Bring up to the boil and simmer for just over one hour. (test the pears for tenderness or continue to simmer until done).<br />Remove the pears and lemon strips, cinnamon and star anise and boil the remaining liquid until it is substantially reduced. It will be a thick delicious sauce.<br />Serve the pears warm or cold with the wine sauce.<br />Enjoy!<br /><br />I wasn't very organised last Christmas (haha am I ever?) and didn't know if I would be here in Holland for Christmas, the thought of making a traditional English Christmas Cake hadn't even crossed my mind. This is a rich fruit cake with lots of dried fruit, nuts and spices, made well in advance (before November) usually stored upside down and regularly moistened or 'fed' with brandy or other liquor before being covered in marzipan and icing. <br />So there I was a week before Christmas without Turkey, Christmas pudding or Christmas cake- what kind of cook is this you may well ask yourself! I wracked my brains once again and came upon a wonderful idea-<br />I would make a Panforte, a traditional Italian fruitcake. It is a beautiful spicy, nutty cake. According to<a href="http://en.wikipedia.org/wiki/Panforte" target="_blank"> wikipedia</a> The original name of panforte was "panpepato" (peppered bread). This was to become the third element in my trio of dessert.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-H5EhO4hCRW8/Tu27_d9X87I/AAAAAAAAAqY/17e9E7bO0O8/s720/P1020476.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh6.googleusercontent.com/-H5EhO4hCRW8/Tu27_d9X87I/AAAAAAAAAqY/17e9E7bO0O8/s720/P1020476.JPG" border="0" alt="" /></a> <br />Only a very slight problem- I had never tasted one let alone made one! This would be rather a challenge! One I was prepared to take though.<br />I don't particularly make things easy for myself either- instead of using an existing recipe- I made one up!<br />The recipe will follow….soon.<a href="http://live-love-laugh-and-eat.blogspot.com/2011/12/panforte-italian-christmas-treat.html" target="_blank"> HERE!</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-iWHLbi9QpGo/Tu3Htr1IeHI/AAAAAAAAAtM/gVzFG8D95fw/s720/P1020615.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh4.googleusercontent.com/-iWHLbi9QpGo/Tu3Htr1IeHI/AAAAAAAAAtM/gVzFG8D95fw/s720/P1020615.JPG" border="0" alt="" /></a>A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-69981077021583373832011-08-23T11:30:00.013+02:002011-08-23T16:11:08.955+02:00Caraway seed cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-nvsY2J8OWjc/TlN9DSV7yPI/AAAAAAAAAhc/ctCtsDSlJic/s640/P1170744.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh4.googleusercontent.com/-nvsY2J8OWjc/TlN9DSV7yPI/AAAAAAAAAhc/ctCtsDSlJic/s640/P1170744.JPG" border="0" alt="" /></a>
<br />It is summer- hard to believe I know, as I am writing I can hear thunder and lightning, I see rain and I feel cold! It is not even a summer storm!
<br />Around ten days ago we braved the elements and carried on with the planned BBQ organised by my friend Breda. Dutch weather was not going to spoil our evening!
<br />The theme was Eastern European and I while I wanted to make Dillisk (Irish seaweed) soda bread (recipe to follow) I also wanted to keep within the theme. I did a quick Google search and came up with caraway seeds. Hmmm
<br />The thought of caraway seeds stirred memories- of years ago...of my humble beginnings in Holland. The time of no luxuries, I am not going to tell you I had no running water but I certainly didn’t have a fully equipped kitchen- heck I didn't even have a kitchen! It was a time when it was not common for the average Dutch household to have an oven. I was surprised (and horrified) that almost everything went in a pool of fat in <a href="http://www.google.nl/search?pq=in+the+dutch+oven&hl=nl&cp=6&gs_id=m&xhr=t&q=braadpan&safe=off&rlz=1G1GGLQ_NLNL366&gs_sm=&gs_upl=&biw=1760&bih=789&bav=on.2,or.r_gc.r_pw.&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi" target="_blank">een braadpan</a> on the gas hob! I was, however, lucky enough to get hold of a Tefal mini grill-oven. It kept my sanity. I was able, when urge arose, (remember I am English!) to cook a traditional roast! The oven was small, not everything fitted in at the same time mind, and I remember (now in amusement, then it was pure frustration) how I used to partially cook the food and keep it warm on top of the oven covered in silver foil and then rotate everything! I got it to a T! I also remember having to 'hammer' baking tins to size in order for them to fit in with the oven door closed! I also remember how my baking, on more than one occasion, awoke my sleeping husband! Haha those were the times!
<br />When I had family visitors I also used this oven to bake a cake, I kept it simple, one cake I remember regularly baking is the Seed Cake.
<br />The recipe came out an old Marguarite Patten cookery book: Every Day Cook Book, one I no doubt ´borrowed´ from my mother. It is a book filled with, as it suggests, basic recipes, 1,000 to be exact!
<br />I love caraway seeds and I use them in many dishes savoury <a href="http://live-love-laugh-and-eat.blogspot.com/2009/11/eat-your-greens-and-pressure-cooking.html" target="_blank">(Pak Choi) </a>and sweet alike.
<br />This seed cake is based on the Traditional Madeira cake simply with the addition of caraway seeds. The measurements are lb and oz but I have translated. I used a 20cm cake tin but the recipe calls for a 18cm, in the old days I used a loaf tin which also worked fine.
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<br /><span style="font-weight:bold;">Seed Cake</span>
<br />Cooking time 1 1/2hours
<br />Oven temperature 325-350F, gas mark 3, 170C
<br />(6 oz) 175gr butter
<br />(6-7 oz) 185gr castor sugar
<br />3 large eggs
<br />(8 oz) 250gr flour, preferably plain
<br />1 teaspoon baking powder with plain flour
<br />approximately 2 tablespoons milk
<br />1 tablespoon caraway seeds (a little more or less according to personal taste)
<br />To decorate: 1 tablespoon sugar. (I find the coarser the better- roughly bashing sugar cubes work well for a crispy top)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/-FOfhJ6EmVaE/TlN8Y0B6dZI/AAAAAAAAAhQ/WBBtRteShj8/s912/seedcake.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; " src="https://lh5.googleusercontent.com/-FOfhJ6EmVaE/TlN8Y0B6dZI/AAAAAAAAAhQ/WBBtRteShj8/s912/seedcake.png" border="0" alt="" /></a>
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<br />Cream the butter and sugar until soft and light, the larger amount of sugar helps to give a very fine texture. Beat the eggs and add gradually to the creamed butter mixture. Should this show signs of curdling, fold in a little sieved flour. Fold in sieved flour and caraway seeds, then the milk. Pour in a greased and floured 7 inch (18cm) cake tin, sprinkle the sugar on top. Bake for approximately 1 1/2 hours in a very moderate oven. Cover if necessary with a piece of greaseproof paper to prevent it becoming dry or burned. Test the cake with a small skewer, if it comes out clean it is ready. Cool on a wire rack. 12- 14 portions.
<br />I served it as a dessert with marinated(Balsamic)strawberries and cream.
<br />This blog is especially for the BBQ guests that requested the recipe- always a sign of success!
<br />Other interesting dishes included Russian 'sunflower' salads, Ukraine Shashlick, pickled tomatoes and....vodka! Cheers!
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-BhfgzqfjFoA/TlOz_0HZ9sI/AAAAAAAAAhk/sK5TAgcv39Q/s640/Eastern%252520European%252520BBQ.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 512px;" src="https://lh4.googleusercontent.com/-BhfgzqfjFoA/TlOz_0HZ9sI/AAAAAAAAAhk/sK5TAgcv39Q/s640/Eastern%252520European%252520BBQ.png" border="0" alt="" /></a>
<br />A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-49722327665692234622011-08-13T14:28:00.079+02:002011-08-13T23:06:44.575+02:00My 7 Links:I was quite surprised to be tagged for the meme<a href="http://blog.tripbase.com/blog/my-7-links-the-rules/" target="_blank"> My 7 links</a> since I’m not a very active blogger. I started with all good intentions (as we all do) I rather naively thought blogging would help organise my chaotic collection of hand written recipes as well as sharing my latest finds. It is harder work that I ever imagined and unfortunately, I am still left with masses of illegible recipes, (unfinished blog)notes, plus hundreds of photo’s to boot!
<br /><a href="http://inmylife-paola.blogspot.com" target="_blank">Paola</a> is the person that actually inspired me to start blogging. I was in awe of her knowledge, and her enthusiasm was overwhelming! She has developed by leaps and bounds, not afraid of following her heart, believe me, she is one talented lady!
<br />Blogging certainly makes the world a smaller place! We are able to unite across the miles, distance posing no boundary. This is an excellent link-building project and I am happy to participate. Yeah I did at first have my reservations- I don't do chain letters/ emails but this is harmless fun. I say lets blow new life into old forgotten posts.
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<br /><span style="font-weight:bold;">Here are my 7 links: </span>
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">1. My most beautiful post:</span></span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2011/04/globe-artichoke-getting-to-heart-of.html" target="_blank">Global artichoke- getting to the heart of things</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Cynara_July_2011-1.jpg/447px-Cynara_July_2011-1.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 447px; height: 600px;" src="http://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Cynara_July_2011-1.jpg/447px-Cynara_July_2011-1.jpg" border="0" alt="" /></a>
<br /><span style="font-style:italic;">photo, courtesy of wikipedia</span>
<br />The artichoke is a beautiful creature, unfortunately one that is never able to reach its full potential- if our appetites are to be satisfied. I am tempted to grow artichokes in my own garden in order to see the vivid purple flower in all its full glory. But... I know it would remain a dilemma: would I feed the stomach or could I wait and feed the soul...? mmm temptation...
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">2. My most popular post:</span></span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2010/03/banoffee-pie-with-dulce-de-leche-scary.html" target="_blank">Banoffee pie with dulche de leche</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-5rGK4vzdr2A/TkbBYEtrJyI/AAAAAAAAAgg/Y2i354Rw3Qk/banoffee%252520genache.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="https://lh6.googleusercontent.com/-5rGK4vzdr2A/TkbBYEtrJyI/AAAAAAAAAgg/Y2i354Rw3Qk/banoffee%252520genache.png" border="0" alt="" /></a>
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<br />I have had been inundated with requests to make this time after time. What is the matter with you guys- too scared yourselves?
<br />Whether it is served as the traditional English dessert or with chocolate genache it is always a winner!
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">3. My most controversial post:</span></span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2009/11/simple-desserts-10-minute-tiramisu-and.html" target="_blank">Simple Desserts: 10 minute tiramisu and a quick trifle </a>
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<br />I am not a particularly controversial person, hmm, I guess the nearest I come, would be my post on my 10 minute Tiramisu.
<br />A great deal of controversy still surrounds the issue of whether it’s safe to eat raw eggs.
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-6YHU2iJbB0Y/Tkax4eAHDII/AAAAAAAAAgA/AlrRHs7edDw/s640/P1170758.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height:" src="https://lh3.googleusercontent.com/-6YHU2iJbB0Y/Tkax4eAHDII/AAAAAAAAAgA/AlrRHs7edDw/s640/P1170758.JPG" border="0" alt="" /></a>
<br />I am (raw) egg phobic. It does not matter how fresh the eggs are I just cannot get around eating them raw!
<br />Shame on me, I know I am denying myself. I came up with a cheats Tirimasu, and also eggless Cheesecake.
<br />Of course, an egg-free Tiramisu should not even bear the name. I do <span style="font-weight:bold;">NOT </span>apologise since I love my egg free 'cheats' Tiramisu!
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">4. My most helpful post:</span> </span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2010/05/thai-themed-dinner-party.html" target="_blank">Thai themed dinner party</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-RshpzyND0QI/TkbE71hBo3I/AAAAAAAAAgo/zIiHaRwSvRY/s640/thai%252520curry1.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 540px; height: " src="https://lh3.googleusercontent.com/-RshpzyND0QI/TkbE71hBo3I/AAAAAAAAAgo/zIiHaRwSvRY/s640/thai%252520curry1.JPG" border="0" alt="" /></a> <span style="font-style:italic;">one of my first Thai curries</span>
<br />I not only managed to convince myself to appreciate Thai cuisine, but I have taught my friends how to knock up a delicious Thai curry in just minutes! They are very appreciative, now realising just how simple it is.
<br />How was it not always a favourite of mine I now ask myself weekly, but for me it was certainly an acquired taste. Try it!
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">
<br />5. A post that surprised me:</span></span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2010/11/from-sticky-rice-to-perfect-risotto.html" target="_blank">From sticky rice to perfect risotto</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-XgwOUHDQoSQ/TkbI7reH8UI/AAAAAAAAAgw/Wq3e7cSLrOw/s640/P1020680.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 540px; height: " src="https://lh4.googleusercontent.com/-XgwOUHDQoSQ/TkbI7reH8UI/AAAAAAAAAgw/Wq3e7cSLrOw/s640/P1020680.JPG" border="0" alt="" /></a>
<br /><span style="font-style:italic;">one of the many risotto's I can now make problem free!</span>
<br />This posting more than anything surprised the people immediately around me but mostly myself! I have had a rice issue for as long as I care to remember. This was all about conquering my culinary fears!
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">6. A post that didn’t get the attention it deserved:</span></span>
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<br /><a href="http://live-love-laugh-and-eat.blogspot.com/2010/10/fig-and-brie-toast.html" target="_blank">Fig and brie toast</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcu89UBr7mLSxJD3KqkKHHeF73HeuyfeyBj1eB6RhmBYzkpJBwSl3WUdTDzsgkUCxiieXzTkp3U4MQN9uV2CPdnnSBZ4dlKG_tWqkUk_Yz_u0yryuBDPqzhq9ZeE6FcqeU73Mg2wpRgJ8o/s640/P1000515.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcu89UBr7mLSxJD3KqkKHHeF73HeuyfeyBj1eB6RhmBYzkpJBwSl3WUdTDzsgkUCxiieXzTkp3U4MQN9uV2CPdnnSBZ4dlKG_tWqkUk_Yz_u0yryuBDPqzhq9ZeE6FcqeU73Mg2wpRgJ8o/s640/P1000515.JPG" border="0" alt="" /></a>
<br />This lunch recipe is simple but quite delicious. Since no one has commented, I presume it has gone unnoticed- a grave injustice! I initially re-posted it from Sara Mae. Try it, you will not be disappointed!
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<br /><span style="font-weight:bold;"><span style="font-style:italic;">7. The post I am most proud of:</span></span>
<br /><a href=" http://live-love-laugh-and-eat.blogspot.com/2011/07/surprise-sponge-pudding.html" target="_blank">Surprise sponge pudding</a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-issf7LDhkuk/TkbL1zwe6EI/AAAAAAAAAhA/yUCZAzfh2Eo/s640/P1170620.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: " src="https://lh4.googleusercontent.com/-issf7LDhkuk/TkbL1zwe6EI/AAAAAAAAAhA/yUCZAzfh2Eo/s640/P1170620.JPG" border="0" alt="" /></a>
<br />
<br />Like mother like daughter, Mums dessert/ surprise pudding.
<br />This one isn't out the archives but what the heck. I couldn't pick anything else!
<br />It will be no surprise to hear where my love of cooking comes from. As a child, my sister and I were encouraged to mix, beat, bake and generally cause havoc in the kitchen! My father is a food traditionalist- so only good British ‘grub’ for him, with the emphasis on 'meat-and-two-veg'! It will therefore be no surprise to hear my mother is a no nonsense cook. She however has had her limitations over the years, with numerous food allergies / intolerances but still comes up with the goods! Well done!
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<br />
<br />I would now like to invite and encourage 5 other bloggers to dig into their archives and refresh us with a blast from the past. Choose to accept the challenge if you wish, no pressure at all.
<br /><a href="http://www.kayotic.nl/blog/" target="_blank">Dutch Girl Cooking</a>
<br /><a href="http://claudiaskitchencreations.blogspot.com" target="_blank">Claudia's Kitchen Creations</a>
<br /><a href="http://mylittleexpatkitchen.blogspot.com" target="_blank">My Little Expat Kitchen</a>
<br /><a href="http://www.cookedbysaramae.com" target="_blank">Cooked by Sara Mae</a>
<br /><a href="http://thedutchbakersdaughter.blogspot.com" target="_blank">The Dutch Baker's Daughter</a>
<br />A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com2tag:blogger.com,1999:blog-646423394142727645.post-31969138425457973962011-07-06T10:54:00.022+02:002011-07-07T00:36:53.388+02:00Surprise sponge pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-KYYk2MyyXmI/ThQm2UbG--I/AAAAAAAAAfU/yZyRq0i_iVQ/s640/P1170582.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px;" src="https://lh4.googleusercontent.com/-KYYk2MyyXmI/ThQm2UbG--I/AAAAAAAAAfU/yZyRq0i_iVQ/s640/P1170582.JPG" border="0" alt="" /></a><br />I love surprises, who doesn’t? <br />This old-fashioned dessert is an all round winner. Not only is it popular with everyone in our family, it also features in the charity cookery book Pie in the Sky.<br />The recipe, a self saucing lemon sponge was submitted by my mother for this fundraising cookery book to support the <a href="http://www.angliaone.org.uk/10th-anniversary.asp"target="_blank">East Anglian Air Ambulance</a> in 2010. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-W9ckGq6qcdQ/ThQovi2LNYI/AAAAAAAAAfc/zCgD-ZcCyHI/s1152/lemon%252520ea.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 490px;" src="https://lh6.googleusercontent.com/-W9ckGq6qcdQ/ThQovi2LNYI/AAAAAAAAAfc/zCgD-ZcCyHI/s1152/lemon%252520ea.png" border="0" alt="" /></a> <br />The first section is for the generously donated recipes from some celebrities oa the hairy bikers thus using the same formula as <a href="http://live-love-laugh-and-eat.blogspot.com/2011/01/starter-marinated-salmon-tartar-with.html" target="_blank">here</a>. Another section is dedicated to the local people, in form of a competition, entrants were encouraged to come up with a dessert using local produce, and lastly recipes were collected from the local chefs of some of the best eating places in the East Anglian region. <br />My mother was a lucky prize winner receiving a copy of the book containing numerous delicious desserts. A couple of months later she was most surprised to see her entry featured in the local newspaper helping to promote sale of the book!<br />It has a very unusual method requiring boiling water to be poured over an uncooked sponge pudding! It yields a surprisingly good dessert- resulting in a light cake like topping and a 'surprise' tangy sauce. So good in fact, my mother and I cooked it two consecutive days during her recent stay with us! Not only is it delicious, it is also very easy to prepare, the ingredients easy to remember, and furthermore can be popped in the oven with a roast. The first day she prepared it in a round glass 18cm dish, the second day I largely prepared it, this time in an oblong dish 17 x 25cm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/-ziSAYn8YxXo/ThQlb6-MDZI/AAAAAAAAAe8/w3HOYFk8h8E/s800/surprise%252520pudding%252520pics.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 490px; " src="https://lh4.googleusercontent.com/-ziSAYn8YxXo/ThQlb6-MDZI/AAAAAAAAAe8/w3HOYFk8h8E/s800/surprise%252520pudding%252520pics.png" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-ClyMs27voxs/ThQl1vg7EII/AAAAAAAAAfA/Cv7uikjUkJQ/s800/surprise%252520pudding%252520mine.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 490px; " src="https://lh6.googleusercontent.com/-ClyMs27voxs/ThQl1vg7EII/AAAAAAAAAfA/Cv7uikjUkJQ/s800/surprise%252520pudding%252520mine.png" border="0" alt="" /></a><br /><br /><span style="font-weight:bold;"><br />Surprise Sponge Pudding</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/-wFm01bUgHJU/ThQmkOaWMwI/AAAAAAAAAfQ/B6exNY3ezms/s640/P1170563.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 490px; " src="https://lh3.googleusercontent.com/-wFm01bUgHJU/ThQmkOaWMwI/AAAAAAAAAfQ/B6exNY3ezms/s640/P1170563.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">Base:</span><br />25gr soft butter<br />25gr soft brown sugar<br />juice and flesh of one lemon<br /><span style="font-style:italic;"><br />Sponge Topping:</span><br />110gr butter<br />110gr caster sugar<br />110 gr self raising flour, sifted (I used plain flour with 1 1/2 tsp baking powder)<br />zest of one lemon<br />full cream milk (I needed about 2 tbsp)<br /><br />to serve, plenty of cream<br /><br /><span style="font-style:italic;">Method:</span><br /><br />Take an oblong ovenproof dish and grease well.<br />Preheat oven to 180c.<br />Dot the butter over the dish, sprinkle in the lemon juice and flesh as well as the brown sugar.<br />Fill an electric kettle and put on to boil.<br />Using an electric food mixer (or hand as I did) to make the sponge topping, beat together the butter and sugar until light and creamy. Next beat in the eggs a little at a time. add in the flour and zest, folding in well. Finally drizzle in sufficient milk until it becomes a thick dropping consistency.<br />Put spoonfuls of the topping over the base of the dish gently and level out. Slowly and very carefully pour over a half pint (240ml) of boiling water.<br />Cook for 30 minutes or until cooked- the top will look browned and bounce back when gently pushed. Served with your choice of fresh cream, perhaps clotted or Chantilly (whipped up with icing sugar).<br />Serves 6 dessert portions.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com3tag:blogger.com,1999:blog-646423394142727645.post-77483981393619873582011-06-01T17:13:00.048+02:002014-04-04T11:12:27.209+02:00Lime ginger scallops, Ginger asparagus with cashews and Coconut 'panna cotta'<a href="https://lh3.googleusercontent.com/-Y-D2EmpLlws/TeZlmbP3_qI/AAAAAAAAAdU/Yy27-ThlRrI/s576/P1040282.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh3.googleusercontent.com/-Y-D2EmpLlws/TeZlmbP3_qI/AAAAAAAAAdU/Yy27-ThlRrI/s576/P1040282.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 475px;" /></a><br />
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When I was invited for scallops and prawns- I couldn't have been happier- but I was also quite intrigued, since I have never before cooked or even eaten scallops! The host is a California 'girl' (she will love me for that- but really, we are all young at heart!) with Italian roots and also happens to be a great cook!<br />
I offered to make dessert-, which was rather a challenge because it had to be a low-carb dish! One of the guests was following the infamous <a href="http://en.wikipedia.org/wiki/Atkins_diet" target="_blank">Atkins diet.</a> What ? A low carb dessert where even fruit is taboo. How's that possible? I put my thinking cap on and came up with a panna cotta made with coconut milk and buttermilk. I used very little sugar- the barest minimum, and combined coconut milk with buttermilk for a nice fresh, light taste. <br />
We had a brilliant evening. We did a bit of prep. work beforehand, the cooking itself was very quick and we were soon enjoying a delicious feast! It all seemed very luxurious! Scallops, prawns, asparagus, coconut milk....mmmm<br />
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<a href="https://lh3.googleusercontent.com/-vGJXdiQy0D0/TeZhj78l6MI/AAAAAAAAAcs/nd6kbMLoDt8/s576/scallops%252520blog%2525202.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh3.googleusercontent.com/-vGJXdiQy0D0/TeZhj78l6MI/AAAAAAAAAcs/nd6kbMLoDt8/s576/scallops%252520blog%2525202.png" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 476px;" /></a><br />
This was our menu:<br />
Prawns, with a hot and spicy dipping sauce<br />
Lime ginger scallop sauté (the recipe serves 2 so double up as you wish)<br />
Ginger asparagus with cashews (serves 4)<br />
Salad<br />
Coconut 'panna cotta'<br />
<br />
<span style="font-weight: bold;">Lime ginger scallop sauté</span><br />
<span style="font-style: italic;">For the Scallops (serves 2)</span><br />
1 tablespoon olive oil <br />
1 tablespoon unsalted butter <br />
1 pound sea scallops, patted dry <br />
3 tablespoons fresh lime juice <br />
4 tablespoons Lime Ginger Butter (recipe follows), chilled <br />
1/3 cup walnut halves, lightly toasted <br />
Chopped fresh parsley, for garnish<br />
<span style="font-weight: bold;"><span style="font-style: italic;">For the Lime Ginger Butter</span></span><br />
4 tablespoons (1/2 stick) unsalted butter, at room temperature <br />
2 teaspoon grated lime zest <br />
1 teaspoon ground ginger <br />
1/2 teaspoon salt <br />
Freshly ground black pepper, to taste<br />
<br />
<a href="https://lh6.googleusercontent.com/-Jdr7C0h8XkE/TeZhQy0gteI/AAAAAAAAAco/3hi7zJLGRl0/s576/P1040287.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh6.googleusercontent.com/-Jdr7C0h8XkE/TeZhQy0gteI/AAAAAAAAAco/3hi7zJLGRl0/s576/P1040287.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 476px;" /></a><br />
1. Heat the oil and butter in a large skillet over high heat. Add the scallops and stir until golden, about 2 minutes. Pour off the fat.<br />
2. Stir in the lime juice and cook 1 minute. Lower the heat and stir in the Lime Ginger Butter 1 tablespoon at a time. Cook just until a thick sauce forms. Stir in the walnuts, sprinkle with parsley, and serve.<br />
<span style="font-weight: bold;">Lime Ginger Butter</span> Stir all the ingredients together in a small bowl until smooth. Shape into a cylinder 2.5 inches in diameter, and wrap in foil or plastic wrap. Refrigerate until firm, about 1 hour.<br />
Makes: About 5 tablespoons<br />
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<span style="font-weight: bold;"><br /> Ginger asparagus with cashews.</span><br />
<a href="https://lh4.googleusercontent.com/-VVBuXR9nq3g/TeZhRZ5E_FI/AAAAAAAAAck/QJcPAyIDjp4/s640/P1040286.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh4.googleusercontent.com/-VVBuXR9nq3g/TeZhRZ5E_FI/AAAAAAAAAck/QJcPAyIDjp4/s640/P1040286.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 475px;" /></a><br />
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1 tablespoon peanut or safflower oil<br />
1 pound asparagus about 16, halved<br />
1/2 inch fresh ginger, peeled and cut into fine matchsticks<br />
1/2 cup chopped cashews, toasted in a dry skillet<br />
Grated zest of one unwaxed orange<br />
1 tablespoon soy sauce<br />
1 tablespoon sesame oil<br />
Serves four<br />
Heat the oil in a wok, add the asparagus and ginger and stir-fry for 4 minutes.<br />
Add the cashews, orange zest, soy sauce and sesame oil and continue cooking for one minute. Transfer to warm plates and serve immediately.<br />
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We actually added some courgette, which also worked well.<br />
This combined great with a lovely fresh salad and the prawns with was served with a delicious home-made spicy, dipping sauce. It was divine.<br />
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<span style="font-weight: bold;">Coconut-buttermilk 'panna cotta'</span><br />
Of course not a true 'panna cotta', which actually means'cooked cream', but a much lighter version of the Italian classic.<br />
<a href="https://lh5.googleusercontent.com/-BvnT8Nm2Eq0/TeacxBfWtUI/AAAAAAAAAd8/CyVHy73ton8/s640/P1040260.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh5.googleusercontent.com/-BvnT8Nm2Eq0/TeacxBfWtUI/AAAAAAAAAd8/CyVHy73ton8/s640/P1040260.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 470px;" /></a><br />
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400ml coconut milk<a href="https://lh5.googleusercontent.com/-j6x348v8euw/Teacr2hLv0I/AAAAAAAAAd4/ieBctGdkt3E/s512/P1040261.JPG" target="_blank"> (I used Fair trade)</a><br />
250ml buttermilk <a href="https://lh5.googleusercontent.com/-j6x348v8euw/Teacr2hLv0I/AAAAAAAAAd4/ieBctGdkt3E/s512/P1040261.JPG" target="_blank">(I used Arla organic buttermilk)</a><br />
30- 40gr palm sugar- the pale kind (30 is the barest minimun) <br />
4 gelatine sheets<br />
1 vanilla pod <a href="http://live-love-laugh-and-eat.blogspot.com/2011/03/souvenirs-from-java-bali-indonesia.html" target="_blank">(I used one Indonesian vanilla)</a><br />
3 tbsp desiccated coconut<br />
1 tbsp brown sugar<br />
optional sauce for serving see below.<br />
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<a href="https://lh3.googleusercontent.com/-aj0q9-j0tgs/TeZfT1jBt_I/AAAAAAAAAcY/kSjNazNTuXk/s576/blog%252520coconut%252520panna%252520cotta.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh3.googleusercontent.com/-aj0q9-j0tgs/TeZfT1jBt_I/AAAAAAAAAcY/kSjNazNTuXk/s576/blog%252520coconut%252520panna%252520cotta.png" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 476px;" /></a><br />
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Heat the coconut milk in a pan. Add sugar and vanilla pod <a href="http://live-love-laugh-and-eat.blogspot.com/2010/10/dalmatian-panna-cotta-and-dog-bone.html" target="_blank">(scrape out the inside).</a><br />
Do not boil; we don’t want to risk curdling the milk. Allow to ‘just’ reach simmering point. Let the vanilla seep for more flavour, I'm afraid I was out of time so to be fair I can't judge the quality of the Indonesian vanilla based on this dish.<br />
Soak the gelatine in the buttermilk for 10 minutes.<br />
Cool the coconut milk slightly, romove the pod and add the gelatine one at a time mixing (or whisking) thoroughly.<br />
Add the buttermilk and stir well. Pour in the dishes. I made 8 small desserts.<br />
Cool and place in the refrigerator for 3-4 hours.<br />
Toast the coconut in a dry pan. Add brown sugar. <br />
Sprinkle this mix over the 'panna cotta'.<br />
<br />
<a href="https://lh3.googleusercontent.com/-3vzZpuvgRpQ/TeZhlfO7lnI/AAAAAAAAAcw/NeWZGhX6okI/s576/P1040296.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" target="_blank"><img alt="" border="0" src="https://lh3.googleusercontent.com/-3vzZpuvgRpQ/TeZhlfO7lnI/AAAAAAAAAcw/NeWZGhX6okI/s576/P1040296.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center; width: 476px;" /></a><br />
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<span style="font-style: italic;">For a bit of extra taste (for those not following the Atkins diet):</span><br />
I thought the dessert was lacking somewhat- especially because I had keep the sweetness down. I dissolved 2 tbsp. sugar in a little boiling water, allowed to cool befire adding 2 tbsp. Malibu. This time I turned out the dessert, (by carefully running a knife around the edge and turn upside down)<br />
Pour the Malibu mix over the dessert before sprinkling with coconut/sugar. Enjoy.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com1tag:blogger.com,1999:blog-646423394142727645.post-83519408735932388762011-04-17T22:55:00.043+02:002011-06-01T23:12:24.705+02:00The Globe Artichoke- getting to the heart of things<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/_X1CcVZWHjfk/TatVPKgXU9I/AAAAAAAAAaM/C0FkGVRyZCQ/" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 475px; " src="https://lh3.googleusercontent.com/_X1CcVZWHjfk/TatVPKgXU9I/AAAAAAAAAaM/C0FkGVRyZCQ/" border="0" alt=""/></a><br />Everyone knows my love for inverted flowers <a href="http://live-love-laugh-and-eat.blogspot.com/2010/10/fig-and-brie-toast.html" target="_blank">(figs)</a> now time for edible flower buds- artichokes.<br />These vegetables, or should we call them 'immature thistles' can seem quite intimidating- how one cooks and eats an artichoke is not at all obvious from its appearance. The truth is, they are actually quite easy, if rather time consuming, to prepare.<br />I tasted my first artichoke as a teenager, and I have been eating them sporadically ever since, getting my 'fix' whenever I feel the urge. During visits to Italy I eat them as often as possible, even be it as Pizza topping.<br />Due to its unusual appearance, an artichoke has certain wow factor. I served them to my children a few years ago when my husband was at work knowing he would not appreciate artichoke. They were very interested and amused by the content of their plates. <br />Of course preparing an artichoke is a little more time consuming than throwing a bunch of vegetables together in a stir-fry. Look at it as a labour of love. Underneath it's thorny exterior is a delicious soft and delicious centre- it’s heart. It has a delicate taste difficult to describe, a mix of avocado, asparagus and pea...?<br />A couple of weeks ago a friend gave me four artichokes. She asked me to cook them and write a post. <br />The best way to eat an artichoke is of course the simplest method. Cook it whole and peel away its petals one by one (dip them in melted butter, mayonnaise, hollandaise or vinaigrette) and scrape the leaves against your lower teeth until you reach your reward- its heart.<br />Artichokes can be roasted or grilled, though they tend to be less tender and moist. Alternatively, they can be stuffed and steamed. (Or finish off in the oven)<br /><span style="font-weight:bold;">Preparation:</span><br />Artichokes discolour rapidly, if you're going to keep them for any length of time before cooking, soak in water with a couple of lemon slices.<br />You can remove the hairy choke before or after cooking, I prefer afterwards.<br />1. Soak the artichokes to clean thoroughly.<br />2. Slice about 2cm of the top off with a sharp knife. <br />3. Take a pair of scissors and remove the spiky ends.<br />4. Remove the inedible, smaller leaves off the base.<br />5. Leave a short stem on the artichoke. You can peel the remainder stem and cook it along with the artichokes. It is however more fibrous, some people discard it, but I do not like waste.<br />6. Rinse the artichokes and sprinkle or rub with lemon juice. (I used fresh lemon and placed this on top of the artichokes)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TatXsrGE3tI/AAAAAAAAAas/r-3215oA_Gw/s576/Artichokes.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 475px; " src="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TatXsrGE3tI/AAAAAAAAAas/r-3215oA_Gw/s576/Artichokes.png" border="0" alt="" /></a><br /><span style="font-weight:bold;">Basic cooking: </span><br />Place in a large saucepan stalk side down, with several cm of water, (add a little salt and sugar) and boil for 25 - 45 minutes depending on the size. (Mine were done in 30min)<br />Artichokes are ready when you can easily pull out a leaf.<br />Turn the artichokes and drain to remove any extra water and serve warm.<br />Pull off the outer petals one at a time and dip them in your sauce of choice. Turn the petal dip side down in your mouth and remove the flesh by scraping along your lower teeth. Discard the petal. Continue until all petals are removed. You are now left with a hairy 'choke' and the heart. The choke should be removed by cutting and scraping away. Cut the heart in pieces and continue dipping.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TatbWbjd0NI/AAAAAAAAAa8/oapqbQfu6sI/s576/The%20heart%20of%20the%20artichoke.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 475px; " src="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TatbWbjd0NI/AAAAAAAAAa8/oapqbQfu6sI/s576/The%20heart%20of%20the%20artichoke.png" border="0" alt="" /></a><br />I rifled through my cookery books and found a classic artichoke recipe with a selection of dipping sauces. It was from the book Topkoks voor Thuiskoks 2. It is part of a serie of four books discussed<a href="http://live-love-laugh-and-eat.blogspot.com/2011/01/starter-marinated-salmon-tartar-with.html" target="_blank"> here</a> <br />I omitted the mashed potatoes.<br />The recipe is rather vague with no measurements, so it is up to you find what suits you taste. I was rather intrigued by the east meets west combination of balsamic vinegar and sambal.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TatgwIBQLZI/AAAAAAAAAbM/V42e1UUxtR0/s576/" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 475px; " src="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TatgwIBQLZI/AAAAAAAAAbM/V42e1UUxtR0/s576/" border="0" alt="" /></a><br /><span style="font-weight:bold;">Artichokes with vinaigrette, garlic mayonnaise and parmesan cheese- Ronald van der Donk</span><br /><span style="font-style:italic;">to serve four:</span><br />4 large artichokes<br />1 lemon<br />garlic, crushed<br />mayonnaise<br />chives, finely sliced<br />grated parmesan cheese<br />olive oil<br />balsamic vinegar<br />red wine vinegar<br />sambal<br />soy sauce<br />chopped onion<br />chopped shallot<br />chopped red onion<br />garlic, crushed<br />parsley, chopped<br />mashed potato<br /><br />Cut the artichokes at the base and remove the outside leaves. Cook them in water with the lemon pieces until tender. (I removed the zest and used it in my main course)<br />Allow them to drain and serve them with mashed potato. <br />Mix the mayonnaise with the garlic and chives.<br />Make a dressing with the olive oil,the two types of vinegar, sambal, soy sauce, onion, shallot, garlic, and parsley.<br />Serve the artichokes with the dips and cheese.<br />Wine suggestions:<br />Viognier Lés Gres,<br />Vin de Pays d'Oc, 2006,<br />mild and ripe with white fruit,<br />delicate<br /><br />I served as main course a Mediterranean mix of sausages, vegetables and couscous, adding the artichoke stalks at the end. As we were eating our appetiser, the couscous was soaking. <br />Hubby looked rather bemused- he was this time of the party. He stated that he had more on his plate than when he had started! It certainly works well as an appetiser- he was ready for the main course! He cannot understand why one would go to so much trouble when they are available in jars! <br />Artichokes are native to the Mediterranean region. My artichokes came from Italy- a friend is able to order them. They are quite a nutritional powerhouse, http://nutrition.about.com/od/fruitsandvegetables/p/artichokes.htm so as long as you do not overdo the fat level in the dips they should be healthy too!<br /><br /><span style="font-weight:bold;">Unusual facts:</span><br /><span style="font-weight:bold;"><span style="font-style:italic;">Artichoke lover:</span></span> Marilyn Monroe, Norma Jean at the time, was crowned Castroville's (California, USA) first Artichoke Queen in 1947. The city itself is known as the "Artichoke Center of the World"<br /><span style="font-weight:bold;"><span style="font-style:italic;">Wine killers:</span></span> Artichoke has the peculiar property of altering the taste buds in most people .This natural chemical change causes food and drink consumed after artichokes to taste sweeter- ruining the true flavour of your chosen wine! This can be easily be taken into consideration by selecting an acidic wine. This is only true of fresh artichoke and it does not apply to the jars.<br /><br />Artichokes were in abundance at the Leiden market two weeks ago. It was a beautiful day, the first real warm sunshine in Holland this year. The miss match of winter coats and short skirts were a result of this period of transition. The terraces were filling, the market traders were busy and smiling, love was certainly in the air and on the canal you could even spot the odd boat passing by.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TatX-PRF1xI/AAAAAAAAAaw/swldWv8k5fQ/s576/Market%20day%20Leiden%20.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 475px;" src="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TatX-PRF1xI/AAAAAAAAAaw/swldWv8k5fQ/s576/Market%20day%20Leiden%20.png" border="0" alt="" /></a><br />BTW It was me wearing the winter coat ;-) and very much regretting it!<br />Ending on a rather thoughtful note- what was that first person thinking who decided to eat this thorny creature? And how sad that artichokes are never allowed to reach their full potential...life is strange.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com3tag:blogger.com,1999:blog-646423394142727645.post-12925593648669278862011-03-29T01:42:00.047+02:002011-06-01T23:11:54.046+02:00Souvenirs from Java / Bali, Indonesia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TZEe274UNkI/AAAAAAAAAYk/7hib89C94lg/s640/P1170051.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 340px;" src="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TZEe274UNkI/AAAAAAAAAYk/7hib89C94lg/s640/P1170051.JPG" border="0" alt="" /></a><br /><br />I guess the perfect holiday is to relax and explore the beautiful country you are visiting. Finding a balance is very important to the success of a holiday. Our latest holiday, while being very enjoyable, left us with the feeling of needing a holiday to recover! OK jetlag was a major factor, crossing 7 time zones really has a negative effect on one's body, and the fact that we had two stops also took its toll. <br />We took a round trip starting in Jakarta, Java ending in Sanur, Bali. We have seen and experienced many things- with increasingly widened eyes. Travel is certainly a teacher- our knowledge and awareness considerably expands with each new holiday destination. A review will follow.<br />We usually favour round trips, ending with a couple of relaxation days on the beach but this time it was not enough. It was a case of planes, trains, buses, a ferry and a motorbike! I hardly had time to sunbathe let alone visit the local supermarket!<br />In a quick dash I raced around a supermarket and grabbed just a couple of cooking souvenirs:<br /><br />I love fresh<span style="font-weight:bold;"> vanilla</span> and since Indonesia is the second largest producer I couldn't resist buying a packet. It looks pretty impressive, the pods are long and they certainly feel good, now I only have to sample the quality and from what I've been told, it is of particularly high standard.<br />I coudn't resist palm sugar / gula melaka, after seeing it being collected from the trees. This will be explained in the review. It seems darker in colour than the Thai palm sugar. It certainly tastes heavenly. Shame I couldn't bring more but I knew I was pushing the weight limit (next time I am going to reduce the clothes I take by half! Who needs four bikini's? Three cardigans, four pairs of shoes…)<br />Luckily I had already purchased <span style="font-weight:bold;">kemiri nuts (candlenuts)</span> from the local market. These nuts have a high oil content, they are used mostly ground as a thickening and stabilising agent in curries and taste/ look similar to the macadamia nut. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TZEfN-676_I/AAAAAAAAAYs/uK-OmXS2dzE/s640/P1170053.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 340px;" src="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TZEfN-676_I/AAAAAAAAAYs/uK-OmXS2dzE/s640/P1170053.JPG" border="0" alt="" /></a><br />They are mildly toxic however, if eaten raw. Various parts, bark/leaves/oil have been used in traditional medicine in most of the areas where it is native. To name two: The oil produced had many beauty properties, ie hair conditioner. It can also be used a laxative. <br />The candlenut, due to its high oil content, was used as a measure of time. Each nut burns for 15minutes. I tried it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TZEh_psGMHI/AAAAAAAAAZM/JEpxICL9Z6s/s640/P1170056.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 340px;" src="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TZEh_psGMHI/AAAAAAAAAZM/JEpxICL9Z6s/s640/P1170056.JPG" border="0" alt="" /></a><br />While coffee is available is numerous types and enticing packaging we did not appreciate the Indonesian coffee and left it on the supermarket shelf!<br />Oh yes, a bottle of Pepsi Blue jumped into the trolley, just for novelty value. Apparently, it was an enormous flop in the US (2002-2004) and I am not surprised at all- it tastes awful!<br />Also some delicious Cassave crisps- well everyone likes to snack- even I do!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TbfR7kwI__I/AAAAAAAAAbk/LFLKQpwVACY/s640/P1170222.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; " src="https://lh6.googleusercontent.com/_X1CcVZWHjfk/TbfR7kwI__I/AAAAAAAAAbk/LFLKQpwVACY/s640/P1170222.JPG" border="0" alt="" /></a><br /><br />Although I was overall rather disappointed in the Indonesian cuisine/ restaurants, I was inspired by one or two dishes.<a href="http://live-love-laugh-and-eat.blogspot.com/2010/05/thai-themed-dinner-party.html" target="_blank"> Thailand</a>/ <a href="http://live-love-laugh-and-eat.blogspot.com/2010/08/holiday-inspiration-3-words-olive-oil.html" target="_blank">Greece</a> remains jointly at nr 1/2.<br />Everyone must be familiar with Sambal and know its potency, but Sambal does not need to be overly hot. One of my best holiday meals was a dish served with two different types of Sambal. One was moderately hot, the other mild.<br />Today I tried to reproduce it by what I tasted. It was pretty damn good. Look it as being a kind of Asian pesto. You could of course use this same paste as a basic to cook with in a chicken/ shrimp dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh3.googleusercontent.com/_X1CcVZWHjfk/TZEgg1eOKpI/AAAAAAAAAZA/x8P9zIBaBM8/s640/P1170059.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 380px;" src="https://lh3.googleusercontent.com/_X1CcVZWHjfk/TZEgg1eOKpI/AAAAAAAAAZA/x8P9zIBaBM8/s640/P1170059.JPG" border="0" alt="" /></a><br /><br /><span style="font-weight:bold;">Lemongrass Sambal- Asian Pesto:</span><br />approx 6 kemiri / candlenuts<br />3 rawit peppers (1 green, 2 red) with or without seeds<br />1 lemongrass*, finely chopped (fresh) or pureed<br />1 small piece fresh galangal*<br />1 small piece fresh ginger*<br />1/4 tsp salt <br />small piece palm sugar<br />lime juice<br />olive oil<br />Of course you could add shallot, trassi/shrimp paste, garlic….whatever you fancy. <br /><br />Gently dry roast the candle nuts for a few minutes. <br />Finely chop the inner part of the lemongrass discarding the dry outer leaves. Finely chop the galangal, ginger and peppers. <br />Grind the toasted nuts in the mortar and pestle, add the galangal, ginger, peppers, salt and sugar and continue to blend, allowing all the juices to come out of the peppers.<br />Add a tbsp limejuice and olive oil. Add more olive oil until the required texture has been reached. Taste and add more lime/ salt/ sugar to personal taste.<br />I served mine on the side with noodles but it is equally delicious for dipping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TZEhoiDUyhI/AAAAAAAAAZI/zcKby_LIxVw/s1152/Sambal.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 157px;" src="https://lh4.googleusercontent.com/_X1CcVZWHjfk/TZEhoiDUyhI/AAAAAAAAAZI/zcKby_LIxVw/s1152/Sambal.png" border="0" alt="" /></a><br /> * Of course you can buy jars of galangal and lemongrass and that works fine but I prefer to use 'fresh', or frozen in my case. I buy sticks of lemongrass, galangal and ginger from the Toko. It can successfully be stored in the freezer until use. (You can actually buy lemongrass in the freezer section at the Toko) lemongrass need no special instructions just pop it in the freezer and take out as required. As for the galangal and ginger, I remove the skin and chop in varying sized pieces and store in a plastic bag/ container. It can be removed and directly chopped while still frozen, and used immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TZGQso4J0lI/AAAAAAAAAZw/dIFoUKnSPv4/s576/P1170065.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://lh5.googleusercontent.com/_X1CcVZWHjfk/TZGQso4J0lI/AAAAAAAAAZw/dIFoUKnSPv4/s576/P1170065.JPG" border="0" alt="" /></a>A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-44393643930239486562011-01-17T16:58:00.030+01:002011-07-06T11:54:17.143+02:00Starter: Marinated salmon tartar with avocado and lettuce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSB2NYDe5XQWqhtrS68Tfsv16P3c6JWF1WE0UZ-xaLXmO5iTJjJIXK_GUKTgcSiiDHatMKpxbgdQHHC89Z1wxM7O5r6rXxvmosxUv9IB9b__FhdZv2QTCiOt1A5Ajzgg9QwAwWy67_3hI/s640/DSC04827.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSB2NYDe5XQWqhtrS68Tfsv16P3c6JWF1WE0UZ-xaLXmO5iTJjJIXK_GUKTgcSiiDHatMKpxbgdQHHC89Z1wxM7O5r6rXxvmosxUv9IB9b__FhdZv2QTCiOt1A5Ajzgg9QwAwWy67_3hI/s640/DSC04827.JPG" border="0" alt="" /></a><br />This starter is one of the 'world-class recipes' taken from the cookery book <span style="font-weight:bold;">‘Topkoks voor Thuiskoks No 3.'</span> 'Top cooks for Home cooks 3'<br />The cookery book contains fifty two favourite recipes provided by fifty two national and international chefs. Each contributor was asked to donate a recipe suitable for the home cook.<br />It is however not just a cookbook; TNT Post partnered with WTP* (World Food programme) to realise this book and all proceeds go to WFP towards providing nourishing meals for schoolchildren. The raised money of each copy sold will enable 40 children to receive a nutritious meal at school in Malawi. <br />At 9,95euro, it makes an ideal gift. This is the third edition; the fourth is <a href="http://www.topkoksvoorthuiskoks.nl/04/" target="_blank">now available.</a> I understand availability in the English language is very limited.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IzZRstiqbL4lzgiFgLTIMy2T7i2n3SGlvjt5imm2gfVsynwkCtlYbxYzlJ0eOBFhu8vlNHAWX6nQq05DE1UT6mFosPtKPd30HE-DM6rDWIA7raRse0xVqOGHUPuFoQ9HpTYIIqbHbrRh/s1152/topkoks%20blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IzZRstiqbL4lzgiFgLTIMy2T7i2n3SGlvjt5imm2gfVsynwkCtlYbxYzlJ0eOBFhu8vlNHAWX6nQq05DE1UT6mFosPtKPd30HE-DM6rDWIA7raRse0xVqOGHUPuFoQ9HpTYIIqbHbrRh/s1152/topkoks%20blog.png" border="0" alt="" /></a><br />It is a beautifully illustrated cookbook with a selection of starter, main courses and desserts- to provide inspiration every week, for a whole year! <br />The "topkoks' / 'Top Chefs' include: Ferran Adrià- restaurant El Bulli, Spain, Herman den Blijker-tv chef- Herrie in de keuken, The Netherlands, Filip Claeys- Restaurant De Jonkman, Belgium, Ramon Beuk- TV chef 'Born2cook' The Netherlands, Sergio Herman- Restaurant Oud Sluis, The Netherlands.<br /><br />I actually made this dish at a 'Drive and Cooking' event organised by Lexus. It was a perfect afternoon out- a combination of test driving Lexus Hybrid cars and cooking. The workshop took place at <a href="http://www.kookerij.com/" target="_blank"> de Kookerij in Noordwijkerhout.</a> The cars were impressive- and fast! The cooking part was also very well organised, the location beautiful- modern and well equipped. Part of the enjoyment was eating the food we prepared.<br />We didn't buy the car but ended up as proud owners of the cookbook!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OKgvXuoW5PGB2kTdEM9vBpS93UGeJJL2HsSmc4R6GbG-38gcycGxKI1qJrp2zrZ6KMRq7GCF_UrCiw1WzSr7LmvLnOUuOV-01C2MgWATxDanewL41bGXfMhkqL363mjkz4mXTUZXu5C/s720/drive%20cooking%20set.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OKgvXuoW5PGB2kTdEM9vBpS93UGeJJL2HsSmc4R6GbG-38gcycGxKI1qJrp2zrZ6KMRq7GCF_UrCiw1WzSr7LmvLnOUuOV-01C2MgWATxDanewL41bGXfMhkqL363mjkz4mXTUZXu5C/s720/drive%20cooking%20set.png" border="0" alt="" /></a><br />de Kookerij in Noordwijkerhout<span style="font-style:italic;"></span><br /><br /><br />My Christmas dinner this year wasn't exactly traditional. I opted for the salmon tartar as starter. <br />The recipe we put together differed slightly to the one in the book, as does the tartar we made at the workshop, but it was quite delicious. The salmon needs to be very fresh since it is served raw. You could of course substitute with smoked salmon.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_9Td4t4Zu6bU/TTRwUzprm_I/AAAAAAAAEVQ/ujLaf0xFUK0/s640/P1020443.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 470px;" src="http://lh3.ggpht.com/_9Td4t4Zu6bU/TTRwUzprm_I/AAAAAAAAEVQ/ujLaf0xFUK0/s640/P1020443.JPG" border="0" alt="" /></a><br /><br /><span style="font-weight:bold;">Marinated salmon tartar with avocado and lettuce</span>- donated by Steffen Henssler, Restaurant ONO, Germany<br />Ingredients- 4 person<br />150gr salmon filet, cubed in small <br />1/2 ripe avocado, chopped finely<br />1 spring onion<br />2 el coriander, finely chopped<br />2 tsp chili sauce<br />1 - 2 tbsp olive oil<br />a dash of lime juice<br />1/2 iceberg lettuce<br />2 lemons, squeezed<br />2 oranges, squeezed<br />100g cream<br />100g crème fraiche<br />4 tbsp sugar<br /><br />1 Mix the salmon with the avocado, spring onion and the coriander. Season with salt and pepper. Add the chili sauce, the olive oil and the lime juice and mix carefully.<br />2 Wash the lettuce, dry in a salad spinner and cut in bite size pieces. Mix the lemon and orange juice together. Add the cream and Crème fraiche. Season with salt and sugar.<br />Pour over the lettuce, toss and serve with the salmon tartar.<br /><br /><br />Of course I had to tweak. I reduced the sugar in the dressing- the quantity is also very generous, you could easily half the dressing ingredients. If you follow the instructions, you will make a kind of lettuce 'coleslaw'. I used mixed salad leaves, drizzled the dressing and left the jug on the table so everyone could help themselves. At the workshop we served the tartar with reconstituted sun dried tomato that were incredible!<br />I also have two non-fish eaters here, so it was necessary to improvise; I made two smoked chicken tartars with roughly the same ingredients, but used red onion instead of spring onion and added chopped tomatoes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhMu6Dps2RWq63XzuUBN-pooBEn-ou6sn7D7FNHG75lwS9NFX3ZdNdQYw7pfHK_HhXdpuTBT4lI8DmYO10_k6RWMgPsRy7VzIiOqPatKR_VVWiw1doFKpnFrGVReSzzG9rLRkCtXyOETl/s640/P1020441.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 470px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhMu6Dps2RWq63XzuUBN-pooBEn-ou6sn7D7FNHG75lwS9NFX3ZdNdQYw7pfHK_HhXdpuTBT4lI8DmYO10_k6RWMgPsRy7VzIiOqPatKR_VVWiw1doFKpnFrGVReSzzG9rLRkCtXyOETl/s640/P1020441.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">Smoked chicken tartar</span><br /><br />It was Christmas so I had promised not to spend an awful lot of time shooting photo's! It was also quite chaotic in the kitchen, so the tartar is probably not as pretty as it could be, but it tasted good!<br />Salmon Tartar was not just on our Christmas menu,<a href="http://claudiaskitchencreations.blogspot.com/2010/12/zalmtartaar.html" target="_blank"> fellow Blogger Claudia</a> had her own version. <br /><br />* <a href="http://www.wfp.org/" target="_blank">The World Food Programme </a>(WFP) is the food aid branch of the United Nations, and the world's largest humanitarian organization addressing hunger worldwide. WFP provides food, on average, to 90 million people per year, 58 million of whom are children. (source: wikipedia)<br /><br />Another recipe<a href="http://live-love-laugh-and-eat.blogspot.com/search?q=artichoke"target="_blank"> here.</a>A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com1tag:blogger.com,1999:blog-646423394142727645.post-9811727513805346652011-01-15T23:13:00.054+01:002011-06-01T23:08:57.423+02:00Zaatah, a tasty dip made with sesame seeds and Samak:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_X1CcVZWHjfk/TTIfsi_gXUI/AAAAAAAAAXA/LSM8Tw20HtI/s576/P1000521.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 450px; ;" src="http://lh5.ggpht.com/_X1CcVZWHjfk/TTIfsi_gXUI/AAAAAAAAAXA/LSM8Tw20HtI/s576/P1000521.JPG" border="0" alt="" /></a><br /><br /><br />A couple of week ago a friend told me she had made one of my recipes- and she laughed, saying "well I thought it was a recipe but when I got started it was a bit of this..., approx so much of that..., sugar to taste...!" Yes, that sounds about right. <br />I regard recipes purely as indications- you must use your instincts to guide you to fill in the blanks. <br />Take tea (or coffee) for example- something so simple but how many different ways can you serve it? <br />With milk and sugar, black no sugar, black one sugar, black two sugars, with milk no sugar, with milk one sugar, with milk two sugars, with milk and one sweetener........<br />It is a question of personal preference. However, one thing is sure- everyone knows exactly how they like their tea! (milk, no sugar thank you)<br />As I have said before: I don't often measure ingredients but work to 'feel', a pinch of this and a handful of that. Often salt and pepper is added to taste: I firmly believe that this should apply to many other ingredients. Everyone’s taste buds are different and can tolerate and/ or desire a lesser or higher degree of spiciness or sweetness. While I am guilty of spicing things up, I often reduce the amount of sugar. (OK baking is an exact science and a cake recipe a scientific formula that one should adhere to for good results.)<br />I dare you- the next time you plan to follow a recipe, be flexible, and think: how could I improve this to suit my own taste buds. Proceed with ‘feel’, make a substitution or two or add less sugar. These days we call it 'tweaking'. Everyone should be doing it- without any feelings of guilt! Actually tweaking is handy, you not only match your personal taste but also your pantry!<br />It is all very much a matter of taste. <br />This of course can apply to many aspects of everyday life, take the latest fashion- you surely wouldn't wear something just because it's the ‘in thing ‘, would you? You would first try it on and see if it is 'you'. You would then pick out the colour that is kind to your complexion. You learn to choose the kind of clothes to flatter you own figure.<br />A television must be adjusted to your personal preference, brightness, colour, sharpness, contrast- who wants to watch someone looking like a lobster? Some people do...you would be surprised!<br /><br />You do have to know where to start, an idea or some ingredients. You may get inspiration from cookbooks, internet, magazines or from just starting to cook. <br />This is one of the reasons I started writing a blog. I have made up so many dishes in my time but because previously, I never made written notes I had difficulty reproducing my 'masterpieces!'<br />If a finished dish is amazing, it is a shame to have to work on a trial and error basis to recreate the same dish because I no longer could remember what I had used! <br />Sometimes not sharing a recipe is a grave crime! I therefore started taking notes- and because my little bundle of notes is mostly illegible, (a scrambled mix of Dutch and English) I decided to begin a blog. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_X1CcVZWHjfk/TTI5ghtfRGI/AAAAAAAAAXY/8jIXlagAq8g/s640/P1020700.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px;" src="http://lh4.ggpht.com/_X1CcVZWHjfk/TTI5ghtfRGI/AAAAAAAAAXY/8jIXlagAq8g/s640/P1020700.JPG" border="0" alt="" /></a><br />I hope to inspire others with my enthusiasm.<br />It looks like I have results- instead of opening a bottle of mulled wine my friend made it herself to her own taste, and by all accounts it was pretty damn good.<a href="http://live-love-laugh-and-eat.blogspot.com/2010/12/getting-into-festive-spirit-mulled-wine.html"><span style="font-style:italic;"> recipe</span> </a><br /><br />A good place to start is by making your own dressings or dips.<br />This is a dip I came across and I think it is pretty good.<br />For quite a while now, I have had a packet of Sumac / Sumak/ Sumach / Sumaq in my spice cupboard- haha the world becomes a smaller place as my herb and spice collection expand!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfpeSH7lI/AAAAAAAAAWs/QlvbbTHZ0uQ/s640/P1020697.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px;" src="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfpeSH7lI/AAAAAAAAAWs/QlvbbTHZ0uQ/s640/P1020697.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">Sumak?</span> I didn't quite know what to do with it. I bought it purely out of curiosity. Looking at the packet, I could see it originated in Turkey. The colour is red but not spicy hot as one usually associates with red colouring. The taste was very unusual, acidic, tart like lemon. Although the best before date was not yet exceeded I decide to do some research. <br />It is a <span style="font-weight:bold;">Middle Eastern spice</span>, derived from red berries, hence the colour, from the shrub Rhus Coriaria. The small-ripened fruits are dried and ground to make Sumak. <br />It is used as a condiment and can be sprinkled over many dishes, basically anything you might squeeze lemon juice over. Salads, rice, chicken, fish, kebab.<br /><br />I ended up making my own<span style="font-weight:bold;"> Zaatah</span>, which includes <span style="font-weight:bold;">Sumak</span> as an ingredient. It is a blend of seasoning that can be bought 'mixed' or you can make it yourself.. Zaatar comprises of herbs (Thyme/ marjoram or oregano), sesame seeds, salt, pepper and sumak.<br />It can be sprinkled over foods, or made into a dip with yohurt or olive oil. Or served the traditional way; simply dip your pita (or any flatbread) in olive oil and then in the Zaatah mix.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_X1CcVZWHjfk/TTIfr0vP2XI/AAAAAAAAAW8/Zo22TRY2mbw/s576/P1000459.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 432px;" src="http://lh5.ggpht.com/_X1CcVZWHjfk/TTIfr0vP2XI/AAAAAAAAAW8/Zo22TRY2mbw/s576/P1000459.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">Zaatah blended with a little olive oil</span><br /><br /><br />Zaatah like Sumak has many spelling variations include: Zather, Zatar, Zahtar Za'atar, Zartar Zaartar to name just a few!<br />But I certainly plan to try the <span style="font-weight:bold;">Egyptian </span>variant called <span style="font-weight:bold;">Dukka/</span> Du'a / Dukkah. <br />I don’t recall having Dukka in Egypt!<br />Dukka is primarily made with corriander and also contains roasted sesame seeds, a variety of nuts (pistachio, almond, cashew, walnuts, hazelnut, Macadamia or Brazil nuts) a little ground chilli, salt, pepper and Sumak. Other variations may include cumin, cinnamon, sunflower/pumpkin seeds, fennel or even coconut. I can't wait to try lots of flavour combinations!<br /><br />I have made Zaatah a couple of times. I adore it.<br />The first time I kept the sesame seeds whole but the second time I bashed them around in the mortar and pestle, which improved the flavour. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfqcB7xCI/AAAAAAAAAWw/bvsHCr8i4TE/s576/P1020686.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 432px;" src="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfqcB7xCI/AAAAAAAAAWw/bvsHCr8i4TE/s576/P1020686.JPG" border="0" alt="" /></a><br />I also added some Tahin / Tahini (sesame paste).<br />You can also vary by using part (1/2) black sesame seeds as I did. They are available at the oriental supermarket.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfrPaAXMI/AAAAAAAAAW0/dqK2Yp7tK90/s576/P1020687.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 432px;" src="http://lh3.ggpht.com/_X1CcVZWHjfk/TTIfrPaAXMI/AAAAAAAAAW0/dqK2Yp7tK90/s576/P1020687.JPG" border="0" alt="" /></a><br /><span style="font-style:italic;">To this particular dip I added tahini and black sesame seeds.</span><br /><br /><br /><br /><span style="font-weight:bold;">Zaatah Dip</span><br />sesame seeds<br />oregano or thyme, dried (or a mix)<br />sumak <br />pinch salt and pepper<br />olive oil<br /><br />Dry roast in a pan (or toast) the sesame seeds, roughly bash them in a mortar and pestle (or pulse in a grinder)<br />Start off with equal amounts of sesame seeds/ herbs/ and sumak, add a pinch of salt and a little black pepper. <br />Taste and adjust until you get the taste you like!<br />Enjoy!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-36681305295787424362011-01-12T11:56:00.014+01:002011-06-01T23:06:36.636+02:00What to do with a tin of unsweetened chestnut puree:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_X1CcVZWHjfk/TS2KaCBMFOI/AAAAAAAAAWM/mHkuWe05wmE/s576/P1020160.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://lh6.ggpht.com/_X1CcVZWHjfk/TS2KaCBMFOI/AAAAAAAAAWM/mHkuWe05wmE/s576/P1020160.JPG" border="0" alt="" /></a><br />After a little break- and don't think for one moment I haven't been eating- in fact I have been eating, drinking, as well as being my normal jolly self during the festive period. It's important to keep smiling- no matter what life dishes out. And to keep cooking. I cook when I am happy, I cook when I am sad. It relaxes me if I am stressed. It is the stability in my life. <br />I hope to get back on track with one or two postings in the next few days. I have lots of notes, photo's and now just need to find the time. Coming up: salmon tartare, Panforte (Italian cake), truffle risotto, cheats Christmas pudding. But for now Chestnut soup.<br />For a whole year (since Christmas 2009 to be exact) I have had a tin can of chestnut puree with no plans to use it. OK the date did not expire for some time to come but who wants to be left sitting on the shelf! Anyway how long should you have a product taking up precious space in an already overfull kitchen cupboard?<br />When I have leftovers I often opt for<a href="http://live-love-laugh-and-eat.blogspot.com/2010/10/broccoli-and-basil-soup-carrot-orange.html" target="_blank"> soup</a> This occasion it was no different.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_X1CcVZWHjfk/TS2KaiVSvKI/AAAAAAAAAWQ/3PiL_ICZBy0/s640/P1020172.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://lh6.ggpht.com/_X1CcVZWHjfk/TS2KaiVSvKI/AAAAAAAAAWQ/3PiL_ICZBy0/s640/P1020172.JPG" border="0" alt="" /></a><br />I made this soup in the week coming up to Christmas. The Chestnut puree was the Clement Faugier kind- the unsweetened one.<a href="http://picasaweb.google.com/vanessavdz5/WinterWonderland2010?feat=directlink" target="_blank"> The snow was on the ground</a> and the scene was set. <br />It is a festive soup with an earthy wholesome taste.<br />I was inspired by the Chestnut and goats cheese soup I ate in a restaurant in Amsterdam last year and I wanted to replicate it. It will be no surprise to hear I ended up going my own way. It is quite unusual, but none the less quite delicious. <br />Here is what I came up with:<br /><span style="font-weight:bold;">Chestnut soup with goats cheese:</span><br />1 tin pureed chestnut ( 439gr)<br />oil for frying<br />2 onions, chopped<br />2 potatoes, diced<br />2 cloves garlic, crushed<br />2-3 sticks celery (you can also use the green tops)<br />100ml evaporated milk (I used ‘koffie melk’)<br />approx 11 chestnut mushrooms<br />5cm piece galangal, finely chopped (or tinned)<br />5cm piece ginger, finely chopped (or use ground)<br />1 tbsp cumin<br />1 tbsp coriander, ground<br />chicken stock cube<br />knob of butter<br />120gr goats cheese & crispy bacon<br />2 cans water (volume of the tin can)<br />Serves 4-6<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_X1CcVZWHjfk/TS2KcM-h16I/AAAAAAAAAWU/IRFBuM6wplE/s640/Chestnut%20soup%20blog%20set%20pics.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://lh3.ggpht.com/_X1CcVZWHjfk/TS2KcM-h16I/AAAAAAAAAWU/IRFBuM6wplE/s640/Chestnut%20soup%20blog%20set%20pics.png" border="0" alt="" /></a><br />Heat the oil and fry the onion and celery. Add the ground spices, the roots, garlic, potato and mushrooms. When it starts sticking add a little of the water. Cook until tender.<br />Add the chestnut puree and remaining water, stock cube, and evaporated milk and bring up to the boil. Mash or puree as desired. Adjust the seasoning with salt and pepper. Add a large knob of butter.<br />Because the chestnut is quite solid it does remain together which results in the occasional mouthful of chestnut taste which certainly adds to ones enjoyment, bringing out the flavour.<br />Serve with goats cheese and crispy bacon.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com2tag:blogger.com,1999:blog-646423394142727645.post-23636315845240024032010-12-13T01:04:00.032+01:002011-06-01T23:02:11.198+02:00Cider and cheese soup / Mulled ciderThis is another double blog- perhaps it reflects my personality quite well- easily side-tracked?<br />I also had to laugh at this blog, there I was feeling a bit overindulged- and came up with a boozy, creamy soup and some mulled cider- is it the Nigella in me?! Well the two recipes do share a common denominator-<span style="font-weight:bold;"> CIDER.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBttE3L9vteLUBnqRRsXvK-CAiR21LKXxqV6KBWX0h10PVxVNEu0JGT9134rsurTgjrTxpbEmOE-Rq8FffM7-JYWzlzlUISCeGWAv5Kra5OpvSjCnsGmAz0QvxezcnSW6g1IotC8cFOap/s1600/cider.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBttE3L9vteLUBnqRRsXvK-CAiR21LKXxqV6KBWX0h10PVxVNEu0JGT9134rsurTgjrTxpbEmOE-Rq8FffM7-JYWzlzlUISCeGWAv5Kra5OpvSjCnsGmAz0QvxezcnSW6g1IotC8cFOap/s400/cider.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5549953257281896210" /></a><br />If you didn't realise already I love good food and drink- but believe me too much of a good think can be bad. In fact it can be very bad leaving one very worse for wear- and we still have Christmas to look forward to! I have been guilty of overindulging, which has resulted in a (temporary) loss of inspiration and appetite. <br />Yesterday I didn't quite know what I fancied, and decided to eat absolutely nothing but a few Kettle Balsamic vinegar crisps. We don’t have the real salt n vinegar crisps here sob sob. But a person has to eat 'proper' food so after careful consideration I opted for soup- one I made at school to be exact, must be a sure case of hungering for comfort food. Cheese and cider soup.<br />The only problem was I didn't actually have a recipe. No worries- with Google everything is possible- isn't it?<br />I had suggested making this soup several times before, only to let hubby put a dampers on it. He just couldn't see it working- we are talking about a man that used to throw a wobbly at seeing pieces of pinapple on a pizza- what does he know! The sweet and savoury thing was absolute taboo- but gradually he is opening up to the idea. And in any case he wasn't here to talk me out of it this time- and if he is hungry he eats (nearly) anything.<br />But another reason for waiting so long to make this soup was that cider just wasn't available here in Holland. Sob sob. In fact I was quite excited to see in the shops. First Savanna Dry at the Sligro, Dutch food wholesaler. And then a little over a year ago, Jillz and Strongbow Gold on the shelves of my Albert Heijn supermarket. Thank you Heineken.<br />Strongbow Gold is slightly different to English cider- I can't quite put my finger on it (I do enjoy this kind of research mind). I checked out the labels and it seems that the English Strongbow contains artificial sweeteners while Strongbow Gold does not. English Strongbow is also a little more alcoholic 5.3% vol opposed to the Gold 5% vol.<br />Jillz is a fruity cider-beer alcoholic beverage that incidentally does not contain 'hops' (that give beer it's bitter taste) It's aim is obviously to tempt the female beer drinkers amongst us.<br /><br />Back on track. My Google search was not very yielding so I would have to improvise. Hmm what do I remember of my vintage soup- that it contains cider, cheese, onions, potato and milk/ or cream. Did I really make this at school? Alcohol on school premises seems quite unlikely? Maybe my memory is failing me- everyone knows cider is alcoholic, don't they? Well actually NO- one of my best friends didn't realise and had a very good evening 'cider tasting' (but a very bad morning after) I mention no name.<br />If anyone has a recipe I would be so pleased to hear.<br />Here is what I came up with.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlrQ14AZAHZ8mNggmnj3I8_ymdzxsDFSNrDJ5L2aEN3Pztww9lfUEdkHptNmDeEVlvpHHe4Aog-h8BQl-yabBuBBZmgT6iLfCAIbg1n1-oXaO57vvGu3UjOUH0dLDQmoKwDXg67Y5ATWd/s1600/cider+soup2.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlrQ14AZAHZ8mNggmnj3I8_ymdzxsDFSNrDJ5L2aEN3Pztww9lfUEdkHptNmDeEVlvpHHe4Aog-h8BQl-yabBuBBZmgT6iLfCAIbg1n1-oXaO57vvGu3UjOUH0dLDQmoKwDXg67Y5ATWd/s400/cider+soup2.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5549958336479901282" /></a><br /><span style="font-weight:bold;">Cheese and cider soup:<br /></span><br />2 onions, finely chopped<br />2 medium potatoes, finely diced<br />3 small cloves of garlic, finely chopped<br />oil for frying, olive or arachide (peanut) oil that I generally use these days<br />300gr vegetables (I used a packet of mixed vegetables- leek, carrot, celery leaf, cauliflower)<br />2 small celery sticks, finely diced<br />1 liter cider (I suppose you could use apple juice)<br />1 small carton 200ml cream (I used UHT)<br />1 tbsp ground coriander <br />1 tbsp ground cumin<br />pinch nutmeg<br />salt and pepper<br />stock cube (since we are using no liquid stock)<br />125gr cheddar cheese, grated<br />large knob of butter<br />little water<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PGFRHeRbii2no6Jb4kuH4Ix4_d0HPheQrB6kVtJM5chfgf61CugNUol6OWhbHs7sf7vLc53SmBW5O2wtpVkkFBY90iDik-vtheQR7vP4Asnl3DntwoLBGdO6LmFfP1nQqGgEY0PjGsus/s1600/cider+soup.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 81px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PGFRHeRbii2no6Jb4kuH4Ix4_d0HPheQrB6kVtJM5chfgf61CugNUol6OWhbHs7sf7vLc53SmBW5O2wtpVkkFBY90iDik-vtheQR7vP4Asnl3DntwoLBGdO6LmFfP1nQqGgEY0PjGsus/s400/cider+soup.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5549957047213282354" /></a><br />Fry the onions in the oil for a few minutes. Add potato and garlic and cook for several minutes. <br />Stir in the coriander, cumin, nutmeg. Add the vegetables, stir and add a little water (the potatoes will be sticking slightly. <br />Braise the vegetables until tender. Add the cider and a stock cube and heat until almost boiling point. DO NOT BOIL- the alcohol will evaporate!<br />Add cream, salt and pepper and puree if desired ( I usually opt for half as I like a bit of a bite) with an immersion blender. <br />Add cheese and a knob of butter and stir until melted increasing heat as necessary. Do not boil or this will toughen cheese. <br />Alternatively you could add cheese in individual soup dish.<br />I nearly added bread and cheese à la French onion soup style but quickly remembered my hubby detests French onion soup. <br />BTW he did enjoy his cider and cheese soup!<br /><br />After last week’s<a href="http://live-love-laugh-and-eat.blogspot.com/2010/12/getting-into-festive-spirit-mulled-wine.html" target="_blank"> mulled wine,</a> and with cider on my mind (I think I am recovered) I decided to make some mulled cider or hot cider punch- whatever you care to call it.<br />My friend Breda made this for us at a Halloween gathering a couple of years ago and boy was it good! It warms the cockles of your heart and makes your whole house smell delicious.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_YSd6jyoX_mpWA9KtGdyiuTPNyJmUv8llbut6gBfSO_ZpZbJEp0j75qE258kuAv8qBBL_eLdGx0IAFZZrl1UeyJHRe9BNpNg89FS_lQIu1A7jYg7YMSvtHAKwoeIoTqrLGCUFPcisMqN/s1600/P1010868.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_YSd6jyoX_mpWA9KtGdyiuTPNyJmUv8llbut6gBfSO_ZpZbJEp0j75qE258kuAv8qBBL_eLdGx0IAFZZrl1UeyJHRe9BNpNg89FS_lQIu1A7jYg7YMSvtHAKwoeIoTqrLGCUFPcisMqN/s320/P1010868.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549954867991749474" /></a><br />This was roughly the recipe- she is, like me a cook that tweaks everything.<br /><br /><span style="font-weight:bold;">Mulled Cider</span><br /><br />1 liter cider<br />sugar brown/ white or honey whatever you prefer, start with 3 - 4 tbsp.<br />2 Clementine’s, sliced<br />1 tsp all spice berries<br />1 piece cinnamon<br />pinch nutmeg<br />1 tsp cloves<br />100ml whisky (or spirit of your choice- rum, brandy)<br />marmalade, 1 tbsp approx (optional)<br /><br />You could also use other ingredients like fresh ginger, star anise, even whole peppercorns!<br /><br />In a large pan add everything except the whisky and heat, stir until the sugar has dissolved. When steam is rising turn it down. DO NOT BOIL.<br />Turn off heat and allow to 'mull' for a minimum of an hour so all the flavours of the spices can infuse in the liquid.<br />Reheat just before serving. Add whisky, Serve with a slice of orange.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9foRG4Cu09L1YYYHALDsaS3ryJbXDV8blRhohp1qtTGfSnS2pZQKodLw5x_GHGTtqibOj9uE0Znx1BDkllMGWP7pbTnGMY2NmA_YNNoMSIDkYqIT-rE7DErnfHdjWKXE7qOW2A5077UGo/s1600/mulled+cider.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 232px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9foRG4Cu09L1YYYHALDsaS3ryJbXDV8blRhohp1qtTGfSnS2pZQKodLw5x_GHGTtqibOj9uE0Znx1BDkllMGWP7pbTnGMY2NmA_YNNoMSIDkYqIT-rE7DErnfHdjWKXE7qOW2A5077UGo/s320/mulled+cider.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5549961510387575810" /></a> Cheers!<br />For anyone living locally,<a href="http://www.tuckerbox.nl/overview.php?cat_id=77" target="_blank"> Tucker Box</a>, Leiden offers a wide selection of ciders and other drinks.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-3375041819818301522010-12-11T15:09:00.015+01:002011-06-01T23:04:29.089+02:00A box of groceries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHwNjEIZZOVikuBOLARhDV28kTWBch22hFyOHRHCDkew0VmePO7j9PCHyw-4cUAvk9qwntyVAsWV5GSBh4QSssHKAjzPIanyhT9NZUCpN3cqd1nrsVFLkSvpntJ27oZWhE7k_2RFfRRi-/s1600/P1010853.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHwNjEIZZOVikuBOLARhDV28kTWBch22hFyOHRHCDkew0VmePO7j9PCHyw-4cUAvk9qwntyVAsWV5GSBh4QSssHKAjzPIanyhT9NZUCpN3cqd1nrsVFLkSvpntJ27oZWhE7k_2RFfRRi-/s320/P1010853.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5549435066104010434" /></a><br />Yes it's that time of year again. Visualise four people crowding around and excitedly packing out a box of groceries. <a href="http://live-love-laugh-and-eat.blogspot.com/2009/12/box-of-delights.html" target="_blank">Hamper time </a>has arrived!<br />Funny how all year round nobody shows interest in doing the weekly shopping- let alone helping to pack it out!<br />The recession is evident, if the faces around me are anything to go by- everyone is slightly less enthusiastic than normal.<br />So what goodies does the Albert Heijn Christmas hamper 2010 contain?<br />Well yes lots of fillers. There are plenty of snacks in stock that's for sure:<br /><span style="font-weight:bold;">Savoury:</span> crisps, savoury nibbles, tapenade (looks more like salsa) and nuts with caramalised red onion.<br /><span style="font-weight:bold;">Sweet:</span> chocolate-hazelnut cookies, meringue, Christmas shaped cookies and sweets, chocolate 'coffee beans'.<br /><span style="font-weight:bold;">Drinks:</span> Fair-trade tea- rooibos and spices, organic coffee (who still uses coffee these days? I thought everyone uses Senseo pads or Nespresso cups) <br />Amé, an elderberry and lemon soft drink.<br /><span style="font-weight:bold;">Other items:</span> A packet of soup, shower gel, body lotion.<br />A game similar to Jenga, with mini glasses instead of bricks. (Yes we couldn't resist to have a game)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGLk6GpkWZr0AG4AfrcB6iEahEvL65Ag1yOUC1m5_bOSYTMycZKOGnFXB4EckgeULUiWrJXi_6Jqlf2DqDyzGg0ORkWQj9xsSTnJSGkr3ZH0TEATYxp7kgIN7_2XUvRbsdsx6zisckLfS/s1600/ah+hamper+2010.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 91px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGLk6GpkWZr0AG4AfrcB6iEahEvL65Ag1yOUC1m5_bOSYTMycZKOGnFXB4EckgeULUiWrJXi_6Jqlf2DqDyzGg0ORkWQj9xsSTnJSGkr3ZH0TEATYxp7kgIN7_2XUvRbsdsx6zisckLfS/s400/ah+hamper+2010.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5549431726409296258" /></a><br />Where have all the luxury items disappeared to? Mustn't sound ungrateful mind. Setting aside the fact that it is all free- there is a lot of work and effort gone into putting together these items. Someone has had to create an interesting box of groceries on a budget, someone else had to do all the packing. <br />We certainly enjoyed packing it out and I guess someone will enjoy eating it. Thank you <a href="http://www.ah.nl/" target="_blank">Albert Heijn.</a><br />And now time for me to go away, have a good think about coming up with creative ways to get family members as enthusiastic about the weekly shopping…!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-50368479038735647182010-12-09T12:59:00.032+01:002011-06-01T23:03:50.498+02:00Getting into the festive spirit- Mulled Wine.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzx_e3Jafz9LMRX3s_hlOYNnRhT-KjBORfjiuKkrYkMfw6fnwzC0wJVAUjgcZbbECY0slLfwVUENQqE3ZxGW2oCn8lIDOwg1mD14RoRXkCeEC-I7FZriV6TAe6xxnIO6zSI6jmOG5tZSU/s1600/mulled+wine.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzx_e3Jafz9LMRX3s_hlOYNnRhT-KjBORfjiuKkrYkMfw6fnwzC0wJVAUjgcZbbECY0slLfwVUENQqE3ZxGW2oCn8lIDOwg1mD14RoRXkCeEC-I7FZriV6TAe6xxnIO6zSI6jmOG5tZSU/s400/mulled+wine.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5548659894867508338" /></a><br />In The Netherlands the festive season begins when a rather tall gentleman enters the country, his name-<br /><span style="font-weight:bold;">Sinterklaas.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiWgamzv7Z0GPpamJdQdLE2AWieurmwYb3EChNiQ_iQYNCdekP84Y1VeX1J393CpPPQRkLQKDFhzqQfavi29QznTIKM3W8sUtuLLwv414W119hT6ls08zMEcyzplbQO2tFx8fvpTFOoEw/s1600/sinterklaas.jpg" target="_blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiWgamzv7Z0GPpamJdQdLE2AWieurmwYb3EChNiQ_iQYNCdekP84Y1VeX1J393CpPPQRkLQKDFhzqQfavi29QznTIKM3W8sUtuLLwv414W119hT6ls08zMEcyzplbQO2tFx8fvpTFOoEw/s320/sinterklaas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5548651688764863506" /></a>I know I'm a little late - (it's the story of my life) Sinterklaas is traditionally celebrated on 5th December, but none the less let me share with you my Sinterklaas evening and a delve a little into the background as to who/ what Sinterklaas is and exactly why he is so dear in the hearts of the Dutch. I won’t get into the history- google ‘St Nicholas’- it’s an interesting story.<br />I have been in The Netherlands for some time and Sinterklaas (St Nicholas) and his Zwarte Pieten (helpers) have really won me over. At first I couldn't quite understand it all, why were the Dutch stubbornly insisting on celebrating at the beginning of December while everyone celebrated at the end! I wrongly assumed Sinterklaas and Santa Claus were one and the same! Much to my husband / his family’s annoyance I insisted my Christmas tree was ready on time for Sinterklaas! To this day so does my mother- she always makes sure my Christmas card arrives 'on time'- (despite explaining year after year) the other day she asked me if my tree was up!<br />Almost immediately I was swept along by the festivities, and I became equally fond of this tall white haired man with a beard, especially when I had children of my own- it is a very children orientated celebration. But adults alike just can't help getting carried away - I too was guilty of enthusiastically waving and shouting at a passing Sinterklaas, and his Pieten! Hubby burst my bubble by saying "Vanessa- he isn't real". On another occasion one of the blackened faced Piets shouted greetings at my husband and I looked wide eyed in awe at him: "WOW you actually know one of the Zwarte Pieten?...."- haha!<br />We were just talking the other day about what an impact he actually has on everyone, young and old alike, even visitors from abroad are intrigued by him and his black face Peters. Everyone in Holland can sing a Sinterklaas song- even someone suffering with memory loss can often find joy and recognition upon hearing an all so familiar Sinterklaas melody.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9qNFhYrI29g59rufewIWONU0ebXV9FCW0_ilGgYma5TlRpzwHOLb3NvsQ8HIwXy1ez7-YynLb4Ci1ug9LdtMUDAKfcIDPd4DbMljivL5JsYtAXff72EuXm8sqaUejiqHSqIrNK-Sm-dq/s1600/205103338+LIza+Piet.jpg" target="_blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 192px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9qNFhYrI29g59rufewIWONU0ebXV9FCW0_ilGgYma5TlRpzwHOLb3NvsQ8HIwXy1ez7-YynLb4Ci1ug9LdtMUDAKfcIDPd4DbMljivL5JsYtAXff72EuXm8sqaUejiqHSqIrNK-Sm-dq/s320/205103338+LIza+Piet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5548652805885712626" /></a>I just mentioned foreigners- initially they may raise their eyebrows at the Zwarte Pieten but honestly no harm is meant and no one should be offended. Even the newspaper salesmen at the our local supermarkets like to dress up and<a href="http://www.youtube.com/watch?v=ESUCnmrbREU" target="_blank"> sing along. </a><br />Sinterklaas is a Saint that arrives in Holland by steam boat from Spain, at the end of November to be welcomed by no-less the mayor, and warmly greeted by scores of children. Each year he arrives at a different port of entry. <a href="http://www.youtube.com/watch?v=vzpH9IDHaSw" target="_blank">This year it was Harderwijk.</a> <br />His presence will be evident in shop displays and in music playing at many locations. In nearly every town and village there will be a welcoming parade though the streets, children waiting along the route, braving all weather conditions, for a glimpse and perhaps a handful of cookies/ sweets. In the days leading up to 5th December (and the celebration of his birthday) he will visit many children, at school, at home, (sports)clubs, in shopping centers but even in the local supermarket. He will bring sweets, cookies and sometimes small presents (low budget). In the evenings just before bedtime, chilren often sing and leave their shoes by fireplaces or more often the backdoor with perhaps a carrot for the white horse of Sinterklaas. In return the next morning, they will find a treat (candy/ toy) in their shoes.<br /><span style="font-weight:bold;">5th December</span><br />All this excitement leads up to a really special family celebration held on pakjesavond (parcelevening). Sinterklaas and his helpers have a very busy schedule visiting families across Holland in one evening delivering goods to all the well-behaved children. If the children are lucky they will get a personal visit, if not they will get a loud banging on the window and lo and behold a sack of goodies will appear as if by magic, dropped off on the doorstep to wide eyed, excited, and sometimes frightened children.<br />As the children get a little older and wiser, things change slightly and gifts come in the form of 'surprises' this is a well thought out 'package' with gift(s) inside and (usually ) a poem, which has relation to the person and the gift. This can be quite hilarious (Sinterklaas knows everything- he has ears and eyes everywhere). It is a way of having a bit of harmless fun with your loved ones.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubJYz2rT9bzVH6Kz0RdWdm6tyk6SlE9mgsvWVaO3m-Hh6ClNv1eb9iKou9tfHpJyAIotS-xhe4Q7pRI3pUpBEQhpc1l0SVAQnKlLT60gAqrSeloR41qRT8Ht-5wu2vpc_DkIAult1aT6B/s1600/P1010698.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubJYz2rT9bzVH6Kz0RdWdm6tyk6SlE9mgsvWVaO3m-Hh6ClNv1eb9iKou9tfHpJyAIotS-xhe4Q7pRI3pUpBEQhpc1l0SVAQnKlLT60gAqrSeloR41qRT8Ht-5wu2vpc_DkIAult1aT6B/s320/P1010698.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5548666448544385938" /></a><br />Just after Sinterklaas arrives in the country the names of all participating persons are drawn out of a hat like a lottery and a budget is set. Everyone is responsible for making one 'surprise' and is the reciever of one 'surprise'.<br /><span style="font-weight:bold;">Dutch Treats</span><br />With the Sinterklaas celebration comes a lot of delicious food related sweet goodies:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ClLu0EYqgEVp1PxKjto2DSRRBBvFM5v0WNF_0i0dg9kEhaI4PMAKQVxxi-OE_Zz-CmBJ4JzdMh-Lmqws7-IM6de5pEF7J6t5GmEFpiFSvYv1P5vGe1_5W_aTHDLScfBkA94WmXBXtZkE/s1600/P1010835.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ClLu0EYqgEVp1PxKjto2DSRRBBvFM5v0WNF_0i0dg9kEhaI4PMAKQVxxi-OE_Zz-CmBJ4JzdMh-Lmqws7-IM6de5pEF7J6t5GmEFpiFSvYv1P5vGe1_5W_aTHDLScfBkA94WmXBXtZkE/s320/P1010835.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5548662135400600306" /></a><br />Pepernoten or kruidnoten are tiny round spiced cookies. Sometimes coated in chocolate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxveY90uALrjG9aRIw4TkvdcaKP44LMOQaEKhaidXvM5h3MhLdtmKw5fEQLK5EC8pdgYLp6GDX3gnBJXp96qRREvDSKUNXSBf18kI0fUVx5QTFASf38Ol-YnC1-H_ioua5AMoEXUZTivE/s1600/P1010850.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxveY90uALrjG9aRIw4TkvdcaKP44LMOQaEKhaidXvM5h3MhLdtmKw5fEQLK5EC8pdgYLp6GDX3gnBJXp96qRREvDSKUNXSBf18kI0fUVx5QTFASf38Ol-YnC1-H_ioua5AMoEXUZTivE/s320/P1010850.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5548661534540135810" /></a><br />Taai Taai are soft aniseed flavoured gingerbread.<br />Speculaas (spiced cookie). Gevulde Speculaas ( filled speculaas) is a spiced cake filled with almond filling (amandelspijs).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVXlRaryUUpR0YhmSj_rbVRc5UqfieSPepxSkFum8hqXdHDRCd-mkBRfv_y1268BY4PIdveaYTr2BYxV-BeAeNzVQ_XgtuuFIVuF5dtJxv6x4LVPG0xqlhTMMQ1XTTKL9QW510hswE6Oh/s1600/speculaas.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVXlRaryUUpR0YhmSj_rbVRc5UqfieSPepxSkFum8hqXdHDRCd-mkBRfv_y1268BY4PIdveaYTr2BYxV-BeAeNzVQ_XgtuuFIVuF5dtJxv6x4LVPG0xqlhTMMQ1XTTKL9QW510hswE6Oh/s320/speculaas.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5548662694730638722" /></a><br />Further there are various treats in the form of letters. Large chocolate letters ( a-z ) are available in white/ plain / milk chocolate or Banketletters, a sweet pastry with almond filling in the shape of a I, M or S.<br />Also candy plays an important role often mixed with kruidnoten/pepernoten generously handed out by the Zwarte Pieten, as well as mandarin oranges.<br />Marsepein (marzipan) is widely available in all shapes/ colurs and forms.<br /><br />Pakjesavond doesn't actually center around a traditional meal although gourmet has become quite popular making it a little more special.<br />As far as drinks are concerned hot chocolatemilk is popular for the children and mulled wine for the adults.<br />It is a tradition at our house to celebrate with<a href="http://live-love-laugh-and-eat.blogspot.com/2009/12/my-confessions-ready-made-food-and.html" target="_blank"> cheese fondue.</a> This is an ideal meal, very social, easy to prepare and little cleaning up work afterwards paving the way ready for an evening of entertainment as well as present opening. The 'surprises' are opened one for one, first the 'tongue in cheek' poem is read aloud, and then the package is opened to reveal the gift(s). The exchange of regular presents is equally commonplace. The presents are not generally extravagant but this does not in any way detract from the occasion. On the contrary my husband has been shocked to see the way Christmas presents are opened in England. In just minutes flat parcels are ripped open with increasing frenzy, the contents, carelessly tossed aside without a glance. He was also astonished to find out that a visit to Santa Claus (if he could be found) was relatively expensive. Actually he was quite disillusioned with 'Christmas'.<br />Once I understood the essence of Sinterklaas I couldn't help but want to participate. In the beginning, not being able to rhyme in Dutch, I actually wrote poems to my husband and children in English! My family also love Sinterklaas, and from the moment we each know who our 'culprit' is there is a positive air of excitement. In utmost secrecy everyone is busy with making their ‘surprises’. We have had some pretty spectacular 'surprises'- each year it is a challenge to come up with new ideas and creations. The standard of poems is exceptional- obviously everyone is equally enthusiastic.<br />We actually celebrated Sinterklaas on the 6th this year- and broke the rule. On the morning of 6th Dec Sinterklaas retreats back to Spain and all signs are erased only to be replaced by everything Christmas related including de kerstman (Santa Claus).<br />Here is a summary of the fun we had:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5hCcDiz3lblIalUllEVLstCv1qrCjH8uN2seDw2XsLY08Y2RcHGwDhKwuItiWPjnTfaM3i6evBwg8wgn6YqXwVG37xVFy6ecGGY8DWnzjNH5-cndzVtLSJOOQvf16WxkfkQ5z2YXjGkX/s1600/sinterklaas+2010.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5hCcDiz3lblIalUllEVLstCv1qrCjH8uN2seDw2XsLY08Y2RcHGwDhKwuItiWPjnTfaM3i6evBwg8wgn6YqXwVG37xVFy6ecGGY8DWnzjNH5-cndzVtLSJOOQvf16WxkfkQ5z2YXjGkX/s400/sinterklaas+2010.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5548671210486318242" /></a><br /><br />The 'bottom' had to have been the topper of the evening. It doesn't really need explaining but the present (or part of) was hidden inside an edible cake. It was made by a colleague of Martin. Here is the<a href="http://www.zoetetraktaartjes.nl/" target="_blank"> website.</a> The cake didn't just look fantastic, with its beautiful intricate detail, it tasted absolutely delicious, light and sweet but well balanced with chocolate butter icing. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj447Ah1dZE7aoBr3q0hW6DH_lqdocY6WjJ_t9TwpkkoXcJWiPqnHUZaF11WfPtmHG5X_aZOJWFPXNCUNnUiHVzYUuogRxiVDixBA65hwwwyocK5Jz1Z1eNEU7FQyBWk8vCAboixTNPaAoi/s1600/josh+sinterklaas.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj447Ah1dZE7aoBr3q0hW6DH_lqdocY6WjJ_t9TwpkkoXcJWiPqnHUZaF11WfPtmHG5X_aZOJWFPXNCUNnUiHVzYUuogRxiVDixBA65hwwwyocK5Jz1Z1eNEU7FQyBWk8vCAboixTNPaAoi/s400/josh+sinterklaas.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5548675349584008514" /></a><br /><span style="font-weight:bold;">Mulled wine</span><br />You could of course buy a bottle but believe me it's just as easy to make your own- and the smell of freshly made Mulled wine is heavenly. The heady aroma really sets the atmosphere.<br />Drinking warm spiced wine is like having all the festive spices in one glass. You are free to add all your favourites. I actually also have some mulled wine sachets (like teabags) which are ideal if you like 'clear' wine. Start with 1/4 tsp of your chosen spices. You could wrap your spices in a bit of muslin or use a tea infuser or just strain before serving. I don't mind pieces floating in my mulled wine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9X7PSlAw5uOIM-wl3AUxltWpoblIIpFdHs-S9efWkleY014jKUasBFuH-Ayw3XPOteO_ykDdn3VknR6dVtErMgtZbFN82APm1eO-cV_u-RWzf0Ufy2ThFrOvgLc8Fk16ZzGS0a_dA_0z3/s1600/P1010819.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9X7PSlAw5uOIM-wl3AUxltWpoblIIpFdHs-S9efWkleY014jKUasBFuH-Ayw3XPOteO_ykDdn3VknR6dVtErMgtZbFN82APm1eO-cV_u-RWzf0Ufy2ThFrOvgLc8Fk16ZzGS0a_dA_0z3/s320/P1010819.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5548663983753973762" /></a><br />I use a liter bottle of red wine. Doesn't have to be expensive- you will be heating it (so shame to spoil an expensive wine), the spices and sweetness will lift a less good wine- so as long as it is of good colour and full bodied it should be ok.<br /><span style="font-style:italic;">Recipe for Mulled wine:</span><br />1 ltr of red wine<br />Sugar to taste, a good few tablespoons. Use white or light brown sugar, dark sugar tends to spoil the colour. Honey is also possible.<br />approx 200ml of water<br />Orange, lemon or lime, halved, spiked with a few cloves (4-6)<br />1-2 cinnamon stick<br />Optional extras: a piece of fresh/ ground ginger, a vanilla pod, star anise, cardomon pods, allspice, nutmeg (pinch) The choice is yours, try not to use everything though.<br />approx 125ml alcohol of choice- rum, brandy, whiskey.<br /><br />Heat the wine and water in a large pan with a few tbsp. sugar, the fruit, and spices until the sugar is dissolved and steam is rising. DO NOT BOIL. We don't want the alcohol to evaporate!<br />Turn off the heat and let it 'sit' for at least 10 minutes preferably longer but up to about 30 minutes.<br />Remove the fruit and spices. Or leave if you like a pronounced taste.<br />Give the mulled wine its 'punch' by adding the alcohol of choice and reheat- DO NOT BOIL. Check and adjust the sweetness level and serve steaming hot. Enjoy.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-75050812671333063702010-11-22T14:56:00.027+01:002010-11-22T22:48:26.348+01:00Recipe request: Churros<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlbOTI1ycdJ-JSjUJqXyEhyphenhyphensA0bGShnP2DrkY-jeKGKcRMJOPts0JrM4LHgTk64JZz40uL5oIiG5GtsVhIY8a7x22R7o86CrPDwUwyrs32rI1GpKOrtH-uolpx4fWjdb3m4CXys4Zj9Tr/s1600/P1010565.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlbOTI1ycdJ-JSjUJqXyEhyphenhyphensA0bGShnP2DrkY-jeKGKcRMJOPts0JrM4LHgTk64JZz40uL5oIiG5GtsVhIY8a7x22R7o86CrPDwUwyrs32rI1GpKOrtH-uolpx4fWjdb3m4CXys4Zj9Tr/s320/P1010565.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542381236626268914" /></a><br />I am the one generally responsible for what is on our daily menu at home. Sometimes it can be a bit daunting, trying to come up with interesting variation in the diet and not falling back to<span style="font-style:italic;"> my </span>all time favourites. I am not only open, but encourage suggestions but they all seem happy to leave the task to me.<br />It is that I know that my family are quite satisfied with what I come up with, because my 'boys' are not exactly generous with their compliments. Sadly, in general I only hear when something doesn't go down too well- typical men! Comments about the dishes are not often made unless I initiate. Usually with a simple Dutch "lekker?" don't ask me to translate- it isn't really 'tasty' that is<span style="font-style:italic;"> smakelijk</span>, it isn't 'nice' that is more <span style="font-style:italic;"> leuk</span>. But on the other hand, contented faces- and empty plates speak volumes. And they have been known to lick their plates- something I don't encourage! <br />Recently I got a<span style="font-weight:bold;"> recipe request</span> from my youngest son that I became quite intrigued by- <span style="font-weight:bold;">Churros</span>. These are Spanish dough-snacks in the form of sticks that I had never actually eaten. The very next time I saw them on a street stall I immediately bought a portion- purely for research mind- not because I actually wanted to eat these sweet smelling long fluted sticks. It was interesting watching them being made by the street vendor and judging by the long queue, they are pretty popular. They are made per customer request so piping hot and fresh. I wasn't disappointed- these 'doughnuts' were quite pleasant, crispy on the outside and soft on the inside and coated in cinnamon sugar- delicious.<br />Before I had the chance to try to reproduce Churros myself my son decided with a group of friends to try it himself. I think they turned out pretty ok- apart from a (my) ripped piping bag that is.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7m4nHm1tZXG7-HtwoQNS2udjnZPiPapO8QEk2drjM4oAHC_GzO2oa-rTeqjoXMOtp72J5uodZaA4e0a35Ug7BHhoUJC_-dInStEzm5vM4raAz8PMdVT3PWr0JfuEIlwU5-U9qU3F9awn/s1600/P1010574.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7m4nHm1tZXG7-HtwoQNS2udjnZPiPapO8QEk2drjM4oAHC_GzO2oa-rTeqjoXMOtp72J5uodZaA4e0a35Ug7BHhoUJC_-dInStEzm5vM4raAz8PMdVT3PWr0JfuEIlwU5-U9qU3F9awn/s320/P1010574.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5542384444816135122" /></a><br />I did a bit of<span style="font-weight:bold;"> research</span> and discovered that Churros are found all over Spain and often eaten as a breakfast treat with a cup of chocolate milk (thicker than we are accustomed to drinking) The<span style="font-style:italic;"> ultimate experience</span> is, so they say, to dunk your Churros!<br />The dough is prepared similar to choux pastry. The snacks can be straight or curled, and often made with wheat four or alternatively potato. It seems that they are becoming quite popular at festivals, fairs, and at (Disney) attraction parks. They are not only found in Spain but also Mexico and other Latin American countries, as well as USA, and is also available in the form of a <a href="http://www.walmart.com/ip/Tres-Estrellas-Flour-Mix-Churros-17.6-oz/10450333" target="_blank">'mix'.</a> <br />The best way to eat them is hot and fresh from the fryer- they can't really be re-heated- but don't worry- there will probably be none leftover anyway! <br />Next time you spot them try them and experience a part of Spanish culture and then try making them yourself . They are absolutely delicious but be warned- quite more-ish. You'll be craving for your next 'fix' soon enough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JcmarQqY3B3D64-mcSs9-CWtw0RVP6_kRZttYW1niDrlS3w7pNppeq0HJxAMhOUXcWau9atpMLRDZJxbAAZYhvryiJ_9dzOeHE9aCfSOAMMU9r-rnsVMRYE86hU6xIkUCgpn1_zurMn6/s1600/churros.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JcmarQqY3B3D64-mcSs9-CWtw0RVP6_kRZttYW1niDrlS3w7pNppeq0HJxAMhOUXcWau9atpMLRDZJxbAAZYhvryiJ_9dzOeHE9aCfSOAMMU9r-rnsVMRYE86hU6xIkUCgpn1_zurMn6/s320/churros.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542492161732893298" /></a><br /><span style="font-style:italic;">A photo taken by my other son last week in Spain. A high calorie breakfast with real Spanish Churros central.</span><br /><br />As you would expect from any fried snack- Churros are not a dish for the health conscious or weight-watchers among us! <br />To be honest I actually forgot my promise to replicate the Churros- (is this why they don't make requests?) until the other day. I was watching Nigella's kitchen she was true to form,- it is an absolute a joy to watch her indulge on calorie rich food. Guess what was on the menu? Yes! Churros!<br />Her recipe was so simple with minimal ingredients- I decided to try it at the next opportunity. The dough/ batter is literally made in minutes. It then needs to be squeezed out of piping bag with a star-shaped nozzle to become long fluted sticks. This is what ensures that the Churrros are of the correct texture (crispy outside/ soft inside)<br />I was quite surprised that her recipe was eggless and googled to discover that authentic Spanish Churros doesn't actually contain egg. Or cinnamon.<br />The indulgent Nigella paired her Churros up with chocolate sauce- I didn't. (this time) I haphazardly mixed a bit of caster sugar with some cinnamon- you have to draw the line somewhere- they is too much of a good thing.<br />Although they actually turned out quite well and they are quite fun and simple to prepare- I will try adding a bit of butter and maybe an egg next time for a bit of nutrition and variation. Or even a grated lemon/ orange or perhaps a savoury version. They would certainly be a great party pleasers. <span style="font-weight:bold;">Cheap and cheerful.</span><br />Where does the name Churros come from you may wonder- well the Navajo-Churro sheep of course- take a look at<a href="http://www.google.nl/images?hl=nl&safe=off&rlz=1G1GGLQ_NLNL366&q=churro+sheep&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1600&bih=717" target="_blank"> these horns! </a>The recipe was developed by shepherds tending their sheep.<br />Luckily I found the Nigella recipe<a href="http://www.bbc.co.uk/food/recipes/churros_with_chocolate_84833" target="_blank"> here</a> so no need to have to jot everything down while pausing the video recorder! <br />If you want to go the whole way click over to Nigella and enjoy dunking your Churros in chocolate. If you want to keep it simple this time read on.<br /><br /><span style="font-weight:bold;">Nigella's Churros</span><br />125g plain flour <br />1 tsp baking powder<br />1 tbsp olive oil<br />250ml freshly boiled water<br />A mix of caster sugar and cinnamon to your own taste.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFi23zWfvAvfTzRWTNRXkXVkCTZOAiYWQre-XyY7XkCnuaW64wos_-UOTk-ZWUqHceNEG_kpc6DN_nvz5OKZD-vvXv3rzL3sZMM_UaN-5wM8Qop95ER9NY_jkE0GWQGr3len3DzhNpxl0/s1600/churros+blog+steps.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFi23zWfvAvfTzRWTNRXkXVkCTZOAiYWQre-XyY7XkCnuaW64wos_-UOTk-ZWUqHceNEG_kpc6DN_nvz5OKZD-vvXv3rzL3sZMM_UaN-5wM8Qop95ER9NY_jkE0GWQGr3len3DzhNpxl0/s400/churros+blog+steps.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5542380200360440706" /></a><br /><span style="font-weight:bold;">Method:</span> <br />To make the churros, put the flour into a bowl and stir in the baking powder, then beat in the olive oil and freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.<br />When you are ready, load up a piping bag with a large star-shaped nozzl and fill with the churros dough. In my opinion the star nozzle I used wasn't quite big enough. And can you believe I actually ripped another brand new piping bag! I may use my aluminum cookie gun next time.<br />Squeeze short lengths (I made longer ones than Nigella) of dough into the hot oil, snipping them off with a pair of scissors as you go. <br />I turned them once during cooking. Once they turn a rich golden-brown, fish them out of the oil with a slotted spoon, spatula or tongs onto a baking sheet lined with some kitchen roll.<br />Nigella recommends: To keep the cooked churros warm while you fry the remaining dough, blot with kitchen roll, transfer them to a parchment-lined baking sheet and place in a low oven (100C/220F/Gas ¼). Even if you want to eat them immediately, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.<br />(As it is such a small batch I didn't bother)<br />Just before serving, toss all the hot churros in the sugar and cinnamon mixture and shake them about to get a good covering.<br /><br />Apologies for the awful photo's- the Churros were gobbled up before I could get a good shot of them!<br />The best laugh of the day was that hubby misunderstood me- he thought he heard me say I was making 'Gyros' instead of 'Churros'. Being a meat lover he was needless to say rather disappointed......can't please everyone....A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com4tag:blogger.com,1999:blog-646423394142727645.post-66325486839774625842010-11-06T00:16:00.038+01:002010-12-15T12:48:19.439+01:00From sticky rice to perfect risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDECtIqICQCAJxEz5tjbtgAGqTLLHMaoCXsuPXsKphFRJAQIHAFQJlEAqZ-Sag7fHfXxDTCWclT1wTHQHVIHx7xxdKUbeitULFbWXtRtZST4pIe2s5nG2l94ccnXr_v06b5yXUbtzmYkOV/s1600/P1010938.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDECtIqICQCAJxEz5tjbtgAGqTLLHMaoCXsuPXsKphFRJAQIHAFQJlEAqZ-Sag7fHfXxDTCWclT1wTHQHVIHx7xxdKUbeitULFbWXtRtZST4pIe2s5nG2l94ccnXr_v06b5yXUbtzmYkOV/s400/P1010938.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5550874271559561970" /></a><br />What is your biggest fear in the kitchen? Everyone surely must have something, a dish or ingredient that constantly goes wrong. I certainly do, or dare I say I did. Don't asume it is something elaborate like a Soufflé but one of the all time basics- RICE, YES really! Sticky / gooey/ wet or worse unevenly cooked- believe me- my family has experienced it all! <br />But what is more satisfying than facing up to your culinary fears (how could one possible scrap rice from the diet being a staple food for nearly one half of the world's population!?) and finding the skills to conquer them! <br />I used to have a big problem with<a href="http://live-love-laugh-and-eat.blogspot.com/2010/04/versatile-egg-recipes-mushroom-quiche.html" target="_blank"> Quiches </a> which I quite successfully managed to overcome but as far as rice is concerned, just when I think I've mastered it and I'm used to turning out light, fluffy, perfect separate grained rice, I go and spoil it by producing a batch that makes me what to go and hang my head in shame!<br />Last year I held a Indian themed dinner party- it was a great success- apart from my Basmati rice- which was an absolute disaster! Overcooked and mushy on the bottom but hard on the top! OK it hasn't happened since but it shouldn't happen at all! How difficult can it be? The fault was in the pan (don't believe the saying a good craftsman never blames his tools!), because I was catering for a large group I used a different pan with a thinner bottom than I am accustomed to using.<br />For those who still struggle with rice see below for the absolute foolproof way of cooking rice. (as long as you use the right pan that is ;-) )<br /><br />Something I very much enjoy is a<span style="font-weight:bold;"> Risotto</span>. Because of my rice phobia I had for a long time I avoided making Risotto. The thought alone made me nervous! I had only ever made it a handful of times but now it is almost weekly on the menu!<br />A bit worrying is the saying: "risotto waits for no one" It must be cooked, served and eaten at once! Failure to do so will result in disappointment and disaster- as it continues to cook in it's own heat and become sticky and dry. I've often wondered how they are prepared to such perfection in restaurants, I understand they are 'half' cooked and finished off to order.<br /> Risotto making is quite labour intensive (but not nearly as bad a polenta) It does require constant attention and regular stirring however- stick to this and all will be well (how do you like my positive thinking?!) I have made very bad risotto in the past, but with my new found confidence with rice, it now turns out perfect every time!. <br />I became particularly fond of Risotto during my visits to Italy. Not surprising since it originates from<span style="font-weight:bold;"> Northern Italy</span>. It has restaurant status there. You can usually choose in every restaurant out of a wide range on the menu. It is so creamy, flavourful and satisfying. It a wonderful comfort' food, ideal at this time of the year.<br /><br />The type of rice to use in risotto is the medium/short round grain. Varieties include:<span style="font-weight:bold;"> Carnaroli, Vialone Nano </span>and the more common<span style="font-weight:bold;"> Arborio.</span> Strange enough the first two are the easiest to cook but a little more expensive. Risotto can be made with many kinds of vegetables, meats and herbs. <br />If you adhere to a<span style="font-weight:bold;"> few simple steps & add a ladle full of patience</span> then YOU could be turning out the<span style="font-style:italic;"> prima donna </span>of Italian cuisine!.<br />Firstly:<br />Always use 'risotto' rice. <br />Never wash the rice prior to cooking!<br />Fry the rice in butter/oil before adding stock. Always use hot stock. Add the stock one ladle at a time, make use nearly all the water has been absorbed before adding more. Don't worry if you don't need all the liquid and if you don't have enough just boil some extra water.<br /><br /><span style="font-weight:bold;">Basic method for Risotto: </span><br />1. Start with the <span style="font-style:italic;">'Soffritto'</span> which is a mixture finely chopped vegetables, such as onions, garlic, and celery, that is sautéed in butter/olive oil and used as a base for many Italian dishes. Use a large wide pan and heat the oil/butter. Add the finely chopped onions and sweat them for several minutes (do not brown) Add garlic finely chopped celery or other vegetables. <br />2. Vegetables or meat that require longer cooking times should be added at this stage. (Sausage/ pumpkin/ butternut squash/ fennel /mushrooms/peppers)<br />3.Add the rice, increase the heat and fry for approx 4 minutes stirring well. This is known as <span style="font-style:italic;">'toasting the rice'</span> the rice should be fully coated with oil, and warmed through, and appear translucent (not brown!) <br />4. Add the wine/ vermouth, the alcohol will cook out quickly but the delicious essence will be left behind. And smell like heaven!<br />5. Once the wine/ vermouth has become absorbed, begin adding the hot stock. The water used to reconstitute dried mushrooms can also be used. Ladle for ladle Your pot should be at a constant, moderate heat throughout. As each addition of liquid becomes absorbed/ evaporates add more. You may have stock over or you may need to boil more water- no worries.<br />6. Add any vegetables, seafood, or meat that need short cooking heating though accordingly. (cooked/ smoked chicken/shrimps/ tomatoes/peas)<br />7.After 17 minutes begin tasting the rice at regular intervals, reduce the quantity of stock towards the end ( to 1/2 ladle) Generally it should be ready in 20 minutes. You are looking for<span style="font-style:italic;"> 'al dente'</span> rice but certainly not hard. It should have a creamy consistency. <br />8. Once you are satisfied with the rice and sauce you are ready for the final stage: <span style="font-style:italic;">'mantecatura'.</span> Turn off the heat and add a large knob of butter and parmesan cheese (if not using fish), stir well and let it sit for a few minutes. <br />9. Add extra herbs if desired i.e. parsley.<br />10. Adjust the seasoning if necessary and serve immediately.<br /><br />This versatile recipe is easily adaptable to suit many ingredients. Once you have mastered the basic technique you are open to many delicious flavour combinations. Keep it simple with not too many flavours- very typical of Italian cuisine and it will be at it's very best. I have done a run on sausage meat, strange enough I'm not a great lover of sausages! You could also use (smoked)chicken, or bacon, prawns even left over meats or even go vegetarian. <span style="font-weight:bold;">Further recipes coming soon.</span> Great combinations are so easy to come up with. Let a particular herb lead the taste or try the flavourful gorgonzola cheese as basis. I certainly will never bore of Risotto.<br />I use <span style="font-weight:bold;">fresh herbs.</span> I am lucky enough to have Thyme, Sage and Rosemary available all year round in my garden. You could of course substitute dried herbs.<br /><br /><br /><span style="font-weight:bold;">Sausage thyme risotto</span><br /><span style="font-style:italic;">Sorry no photo's of this one, these were on the laptop that got stolen. This is a fairly basic recipe flavoured with fresh Thyme. I think this was one of my first risotto successes.<br /></span><br />Serves 4<br />300gr Arborio rice<br />850ml stock, hot<br />1 tbsp olive oil<br />2 onions, finely chopped<br />1-2 sticks celery, finely diced<br />2 cloves garlic, crushed<br />olive oil<br />500gr sausages, skin removed cut in slices/pieces<br />100ml vermouth<br />few sprigs of fresh thyme<br />chopped parsley about 1 tbsp.<br />40gr butter<br />40gr parmesan cheese<br />salt and pepper<br /><br />Follow the steps for basic Risotto above adding chopped/skinned sauages at step 2 and cook for a few minutes. Add thyme leaves stripped of the stalks.<br />Continue until step 10 with adding parsley/extra thyme at step 9<br />Serve with a sprig of thyme.<br /> <br /><br /><br /><span style="font-weight:bold;">Chirozo thyme risotto with cherry tomatoes</span><br /><span style="font-style:italic;">The sausages I used in this recipe were bought in AH, (five in a packet) This is certainly one of my favourites. The cherry tomatoes add a little explosion of flavour. (don't forget to pierce them or they will literally ‘explode’ when you try to fork them)</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTjkfLlhQbiyyiiafJ7IXqlTEiP0yrU80JQfJN8akqidDCNiNrGvVvIjtIMOEzy2dGGgLOKKU-5mgfViKRQZyxz_UxuTxsx2aZZEwYhmsyOZHjXrI7euQh2B_nWoQ2M2iPjrJi6vhtkmd/s1600/P1000202.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTjkfLlhQbiyyiiafJ7IXqlTEiP0yrU80JQfJN8akqidDCNiNrGvVvIjtIMOEzy2dGGgLOKKU-5mgfViKRQZyxz_UxuTxsx2aZZEwYhmsyOZHjXrI7euQh2B_nWoQ2M2iPjrJi6vhtkmd/s320/P1000202.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536538025660365010" /></a><br />Serves 4<br />300gr Arborio rice<br />850ml stock, hot<br />1 tbsp olive oil<br />2 onions, finely chopped<br />1-2 sticks celery, finely diced<br />2 cloves garlic, crushed<br />paprika powder (sweet)<br />350gr Chirozo sausage, skin removed cut in slices/pieces<br />150ml vermouth<br />8-10 cherry tomatoes, kept whole but pierced<br />few sprigs of fresh thyme<br />chopped parsley, approx 1-2 tbsp.<br />40gr butter<br />40gr parmesan cheese<br />salt and pepper<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y61fRC7-FJ-UDjUGgXmPS-ICskcImgTbJpDNSJnYn28MebbQUNrG9DeXwPw2ihX-qGcCikVybQSdzYp2wPwtTXsmIeF8rxpmSencWfSuWyIkFmDfjh8QKOqspQ4OSSjCDQ74vFOW-kto/s1600/risotto+thyme.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y61fRC7-FJ-UDjUGgXmPS-ICskcImgTbJpDNSJnYn28MebbQUNrG9DeXwPw2ihX-qGcCikVybQSdzYp2wPwtTXsmIeF8rxpmSencWfSuWyIkFmDfjh8QKOqspQ4OSSjCDQ74vFOW-kto/s400/risotto+thyme.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5536212448536654338" /></a><br />Follow the steps for basic Risotto above adding chopped/skinned chirozo at step 2 and cook for a few minutes. Add thyme leaves stripped of the stalks and paprika.<br />Continue with the steps, adding the whole tomatoes when the risotto is almost cooked. Add parsley/extra thyme at step 9<br />Serve with a sprig of thyme and a sprinkling of parsley.<br /> <br /><br /><br /><span style="font-weight:bold;">Butternut squash risotto with sage</span><br /><span style="font-style:italic;">I love pumpkin and butter nut squash. This year I even managed to grow a few in my garden. As I did with the pumpkin pasta I chopped the butter nut in varying sizes In this way you get a creamy sauce with an occasional bite of pumpkin. Pumpkin and sage go very well indeed. Don't forget to crisp the sage leaves for topping prior to cooking. This is a lovely colourful creamy risotto. My photographs (still learning to work with my new camera) certainly does it no justice at all. The colours are vibrant in real life!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfXkrnfjWlaZ66_580RoW9WqlEcAKPMGqsqX2xmj1FeUr43ymfbJSV5BU9sp6MDImBMHae44HkYdwFQePQcodCvzHo_FCGcmKEQrGuSDE4bJFaSMWwzmj2tV7lNETL52RLSrqlX3byuXX/s1600/P1000696.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkfXkrnfjWlaZ66_580RoW9WqlEcAKPMGqsqX2xmj1FeUr43ymfbJSV5BU9sp6MDImBMHae44HkYdwFQePQcodCvzHo_FCGcmKEQrGuSDE4bJFaSMWwzmj2tV7lNETL52RLSrqlX3byuXX/s320/P1000696.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536539610156229218" /></a><br />Serves 4<br />300gr Arborio<br />1 onion, diced<br />1 small butternut squash (or small pumpkin), peel and dice in varying sized cubes<br />3 sausages, skinned, cut into slices<br />olive oil<br />2 cloves garlic, crushed<br />150ml vermouth<br />850ml stock, hot<br />sage leaves, washed and thoroughly dried or dried sage (I used about 20 small leaves)<br />knob butter<br />100ml creme fraiche<br />30gr parmesan (I use Grana Padano)<br />salt and pepper<br />chili flakes<br />olive oil / Excellent chili oil<br />pine nuts (optional) toasted in a dry pan<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSrJ7N6ym_KZbTU7Cbm8w0Hn4pfgoqmgzWQ0gLTqVMKjT5pzoBM04YFwPYi6xTzHn4zHwvKHiHA3IgqYFe1-OlcF0B2FEKGNmGFU7pc_a-c4WecGVU0hx5U7Q-N4xdPp-wIFQz67oMclC/s1600/butternut+squash+sagee+risotto.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSrJ7N6ym_KZbTU7Cbm8w0Hn4pfgoqmgzWQ0gLTqVMKjT5pzoBM04YFwPYi6xTzHn4zHwvKHiHA3IgqYFe1-OlcF0B2FEKGNmGFU7pc_a-c4WecGVU0hx5U7Q-N4xdPp-wIFQz67oMclC/s400/butternut+squash+sagee+risotto.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5536218628030801586" /></a><br />Heat a little oil in a pan and gently fry about 9 of the (washed and thoroughly dried) sage leaves until crisp. Place on a piece of kitchen roll.<br />Using the same pan, add a little more olive oil and begin with the steps for basic risotto.<br />When you get to Step 2 add first the butternut squash fry for a few minutes, then add the sausages, remaining sage leaves, finely chopped and a shake of chili flakes.<br />Proceed through the Steps, at Stage 8 (add the creme fraiche with the butter and cheese) until completed.<br />Serve with the crispy sage leaves, sprinkle with parmesan and chili oil. Pine nuts optional.<br /> <br /><br /><br /><span style="font-weight:bold;">Rosemary Chirozo Risotto</span><br /><span style="font-style:italic;">This time chirozo combined with rosemary. You could use wine or vermouth but this time I opted for balsamic vinegar/ red wine vinegar. The crispy rosemary on top is absolutely delicious. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ttGj44PsgYzdyDHbrlw2oEgE1DPqXby0lXGUwXSf5KKtDOeWEjPw82_pvJBR7hTToyh5cbEpgoQQWUU3m-pPJovTWhvH9ULH9EJ3Iqcxo8ut9o3HbPCrDz6ZZJmix6EfH-o_MeYQsFdG/s1600/P1000800.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ttGj44PsgYzdyDHbrlw2oEgE1DPqXby0lXGUwXSf5KKtDOeWEjPw82_pvJBR7hTToyh5cbEpgoQQWUU3m-pPJovTWhvH9ULH9EJ3Iqcxo8ut9o3HbPCrDz6ZZJmix6EfH-o_MeYQsFdG/s320/P1000800.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536540500586622098" /></a><br />Serves 4<br />300gr Arborio rice<br />1 liter stock, hot<br />olive oil<br />5 chirozo sausages, skinned and sliced<br />2 red onions, finely diced<br />2 celery sticks finely diced<br />rosemary, handful, washed and thoroughly dried<br />4 small garlic, sliced finely<br />1/2 red bell pepper (capsicum) finely diced<br />paprika pepper (sweet) <br />4-5 tomatoes (or 9 whole cherry tomatoes pierced)<br />2 tbsp. balsamic vinegar<br />1 tbsp. red wine vinegar<br />salt and pepper<br />20gr parmesan<br />20gr butter<br />20gr pine nuts <br />olive oil/ Excellent chili olive oil<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn554q7LSxsfgbEzhBnMQGmG3aEl6cixkwiuxMR0xWky-4eiUBviVIqwEfMpWwADbcmai-yP8RmOfYhJxf1aVrZobDuR2U4y68JLkiQZaJCx-ycffGcQt9AbORzgzl8L3uaXtmG0ixJir/s1600/risotto+chorizo+rosemary.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn554q7LSxsfgbEzhBnMQGmG3aEl6cixkwiuxMR0xWky-4eiUBviVIqwEfMpWwADbcmai-yP8RmOfYhJxf1aVrZobDuR2U4y68JLkiQZaJCx-ycffGcQt9AbORzgzl8L3uaXtmG0ixJir/s400/risotto+chorizo+rosemary.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5536218241727407762" /></a><br />Toast the pine nuts in a dry pan for a few minutes (don't leave them- like I always do! They will burn quickly) Leave to cool.<br />Pick out 4 rosemary stalks. Heat a little oil in a pan and gently fry the (washed and thoroughly dried) rosemary until crisp. Place on a piece of kitchen roll.<br />Using the same pan, add a little more olive oil and begin with the steps for basic risotto.<br />When you get to Step 2 add the chirozo sausages, remaining rosemary, finely chopped, red pepper and paprika.<br />At Step 4 substitute vermouth/ wine for balsamic/ red wine vinegar.<br />Add tomatoes about 5 minutes before you anticipate the rice will be cooked.<br />Serve with the crispy rosemary, pine nuts and a sprinkling of parmesan and chili oil if desired.<br /><br /><br /><br /><span style="font-weight:bold;">Perfect Basmati rice</span><br />From one type of rice to another.<br />If we are eating Indian I use Basmati rice and follow the "absorption method" this works for me, is simple and reliable. It is where just sufficient water is added to the rice resulting in all the water being fully absorbed by the rice. No wet sticky rice hooray. There is a ratio of 1 cup rice to 1 1/2 cups water. <br />You also need a fairly thick flat bottomed pan with a tight fitting lid. The rice will considerably increase in volume so make sure the pan is large enough. I love plain white rice, it is simple and fragrant, I never add salt or fats to the rice. Whether I rinse the rice prior to cooking or not depends on the directions on the packaging. Sometimes I soak the rice which does give good results if you have the time, but not absolutely necessary. The measured rice and water is brought to the boil, stirred the lid is placed in position, the temperature reduced and now you must resist peeking for 10 minutes. Try the rice, cook if necessary for a couple of minutes more but ten minutes is usually fine. Let stand for a minimum of ten minutes with the lid firmly in place and just before serving 'fluff' the rice.<br />If we are eating Thai, then I use Pandan rice which is stickier than Basmati. I still follow the absorption method as above.<br /><br /><br />And remember- if at first you don't succeed.....<br />The more you learn and practice, the more confident you will become.<br />Good Luck!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com4tag:blogger.com,1999:blog-646423394142727645.post-85989719664040383962010-10-31T21:26:00.044+01:002010-11-11T12:53:39.909+01:00Dalmatian panna cotta and 'dog' bone cookies- Halloween<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJQKxmxoWHT1ZkdVuklLBFuxzxpqDhRHePmNTpitlHHeu_TvOPT_-GcS6jpsribjS5yRIrFslg00X3SQpwNA2kV0vP_SMyjxJmE8XzOtj2OWOWbKbSI9r0GnoHjlfWqPkunuzyARMu7r1/s1600/P1010220.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJQKxmxoWHT1ZkdVuklLBFuxzxpqDhRHePmNTpitlHHeu_TvOPT_-GcS6jpsribjS5yRIrFslg00X3SQpwNA2kV0vP_SMyjxJmE8XzOtj2OWOWbKbSI9r0GnoHjlfWqPkunuzyARMu7r1/s320/P1010220.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534312819065610370" /></a><br />We kept up with tradition and this year celebrated Halloween once again at our Irish friends house. And I was, once again, elected to cater for dessert. We decided to add an element of fun and do fancy dress. I decided go as Cruella de Vil and to follow the theme down through the dessert. I already had my inspiration: a few weeks ago I had participated in an Italian Workshop, hosted by Victor Russo. <a href="http://www.passioneitalia.nl/" target="_blank">Passione Italia.</a> The dessert was<span style="font-style:italic;"> Panna cotta.</span><br />It is a traditional Italian dessert, originating from Piemonte (North Italy) but eaten all over Italy. Panna cotta is Italian for 'cooked cream'. It is made from simmering cream and sugar, mixing in gelatine and allowing to cool until set. It is often served with a fruit sauce or topping. It is a very easy dessert with few ingredients. The key to making a good Panna cotta is getting the consistency just right. We are aiming for a soft velvety textured dessert with a slight wobble but certainly not rubbery! It should melt in your mouth but hold its form when taken out of its mould. The gelatine demands good mixing for a smooth even texture.<br />I decided to opt for Dalmatian panna cotta with dog bone cookies. It is a very simple dish to make especially if you are catering for a large group of people. I made 24 individual desserts.<br /><span style="font-weight:bold;">Recipe</span><br />I heated<span style="font-weight:bold;"> 1.5 litre cream</span> with<span style="font-weight:bold;"> 120gr sugar</span> to simmering point and stirred until the sugar was dissolved. I scraped out the seeds from<span style="font-weight:bold;"> 2 vanilla pods.</span> (by slicing it lengthwise and using a knife to run along and collect the beans/seeds) <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCh7RAPlXrUkjniFhftqfKck2vmFWePNyCoXj4gZWB3Q7_t34hQ0kLaBuxYnbtEzSD2b5KVnOD9q65JeBEJYQh6wTwTuF5xtCOI-Zws1cuyOctqElmDiHGYOjBZryq3FN2KLeKckbw_stj/s1600/P1010193.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCh7RAPlXrUkjniFhftqfKck2vmFWePNyCoXj4gZWB3Q7_t34hQ0kLaBuxYnbtEzSD2b5KVnOD9q65JeBEJYQh6wTwTuF5xtCOI-Zws1cuyOctqElmDiHGYOjBZryq3FN2KLeKckbw_stj/s320/P1010193.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534340502969725570" /></a><br />Don't be alarmed by the red chopping board- I don't use this one for meat!<br />You could of course use vanilla essence. I then added the pods and seeds to the cream. In the meantime I took <span style="font-weight:bold;">10 gelatine sheets</span> (one extra than the original recipe, see below, to ensure speedy setting) and soaked them for around 5-10 minutes in <span style="font-weight:bold;"> a little cold milk </span>(enough to cover them) halfway though the time I turned them around ensuring they were completely submerged.<br />I mixed the cream mixture to disperse the seeds evenly. I used a whisk but didn't 'whisk' as such but just stirred. I turned the heat off and allowed it to cool slightly. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOC855AQ3TnOYzjnla4Z6jUPF7pnhessI908DCN9BjKpYvxRiP-JWan0E_1DhWxgm3YH9ZF_HAUgqEx9sa7gZSera9mx95-rnmk_Hhz3lyz-OaWNDj-eU1MotY8MY43vwshRUdgfhWjhG/s1600/panna+cotta+blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 58px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOC855AQ3TnOYzjnla4Z6jUPF7pnhessI908DCN9BjKpYvxRiP-JWan0E_1DhWxgm3YH9ZF_HAUgqEx9sa7gZSera9mx95-rnmk_Hhz3lyz-OaWNDj-eU1MotY8MY43vwshRUdgfhWjhG/s400/panna+cotta+blog.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5534343222751498850" /></a>I squeezed the gelatine sheets one for one and added them to the vanilla cream stirring thoroughly each time until all the gelatine was used. I discarded the milk.<br />Unfortunately I was running late. The panna cotta needs 5 hours in the refrigerator and it was 15:00! I therefore decided to cheat and speeded up the cooling process by placing the pan over ice cold water, stirring frequently. When it was beginning to thicken I divided the mixture into individual glass/plastic pots/cups. I made 24. Because I didn't have any room in my refrigerator and because of time pressure I decided to place the panna cotta in the top of my chest freezer hoping this wouldn't have any adverse effects on the setting process (formation of crystals or such) I needn't have worried (phew!) the panna cotta was perfectly set in time for the party. Lastly I sprinkled <span style="font-weight:bold;">currants</span> on the desserts as a finishing touch, completing the Dalmatian panna cotta.<br /><br />I used the same recipe as last<a href="http://live-love-laugh-and-eat.blogspot.com/2009/10/jellied-eyeball-shots-and-severed.html" target="_blank"> Halloween </a> to make the dog bone cookies. Last year we had <span style="font-style:italic;">severed fingers</span>.<br /><span style="font-weight:bold;">Dog bone cookies</span><br />225gr butter, softened<br />110gr caster sugar<br />1 egg<br />1 tsp almond essence<br />1 tsp vanilla essence<br />275gr plain flour<br />1 tsp baking powder<br />a good pinch salt<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug5RXoOmdrSnbGa12SUDYAIvHMlqnG7OQTkB3vW1sZoc7AtTOeJOPcbK7ny3Heug75zSGjBZe6uRaMlIIartcqrb5XhRqmDrAIOC6L7tK_Ru2qLCMGIxHtO0dlnZB_cHWa0QWw6EEpq0F/s1600/dog+bone+cookies+blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 75px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug5RXoOmdrSnbGa12SUDYAIvHMlqnG7OQTkB3vW1sZoc7AtTOeJOPcbK7ny3Heug75zSGjBZe6uRaMlIIartcqrb5XhRqmDrAIOC6L7tK_Ru2qLCMGIxHtO0dlnZB_cHWa0QWw6EEpq0F/s400/dog+bone+cookies+blog.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5534342531396621122" /></a><br />Beat butter, sugar, egg, almond essence and vanilla essence. I use the Magimix. Beat in flour, baking powder, and salt. Refrigerate for 30 minutes (I put mine in the freezer for a short while). Working with a quarter of the dough at one time (keeping the remainder cool) shape the cookies. Use some flour on your fingers and take a small piece and make a roll, making cuts with scissors in each end. Form the ends into bone shapes and place on a baking sheet with baking paper. Bake in an oven 160°C. for about 20 minutes. They should stay as white as possible. I made 42.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIj7UodO-EYXoGH03uwGNu9gAyrlob5K3opVTAn1hNgQUPvvYU9O_jFXIgGFKLV2JHIPL3rYh3XS7l_RCE0MRcaaD9rFSri8AIo21vN_Wi4iL-nj2MivGVW6S1VtA0m258m88opAgMfpk/s1600/dog+bone+P1010217.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijIj7UodO-EYXoGH03uwGNu9gAyrlob5K3opVTAn1hNgQUPvvYU9O_jFXIgGFKLV2JHIPL3rYh3XS7l_RCE0MRcaaD9rFSri8AIo21vN_Wi4iL-nj2MivGVW6S1VtA0m258m88opAgMfpk/s320/dog+bone+P1010217.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534310349209702450" /></a><br />We served the panna cotta with a bone in the cups but the traditional way is to 'turn' them out onto a flat plate. You need to loosen the edge carefully with a knife and turn them upside down and they should pop out. Decorate as desired. You could serve with a fruit coulis or a drizzle of Crema di Balsamico. I actually intended to make a wine sauce but had run out of time!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiFEzCJNGk848j9jhv0-T4mArp6ZAZsNKU4J2kOe-Uy5w4qg4cau9lYDvWH4qPLtDVSHWMvubLjr81I6vSwGG1_6KK0DK_xmkqy3GDGETTuznzBEOOpnrg4KzwiYqGCcLgM090pLiTzDq/s1600/panna+cotta+dog+bone+cookie+individual.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiFEzCJNGk848j9jhv0-T4mArp6ZAZsNKU4J2kOe-Uy5w4qg4cau9lYDvWH4qPLtDVSHWMvubLjr81I6vSwGG1_6KK0DK_xmkqy3GDGETTuznzBEOOpnrg4KzwiYqGCcLgM090pLiTzDq/s320/panna+cotta+dog+bone+cookie+individual.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5534311540588813970" /></a><br /><br />Here is the original recipe:<br /><span style="font-weight:bold;">Panna cotta</span><br />0, 5L cream<br />40 gr icing sugar<br />3 sheets gelatine<br />1 vanilla pod<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5NvFIkW0VgYM2pAZqbOtbUB2NVaLUJGCUmCXY01k1muXktgX5T-o-pTHCAnT5rPhjUBYjqUy3nsldqyII2IZYDBBKsOC4vcuW2GTmGksmYK-oecTrcdJIo6EFOLbm3fHv2HHU57wFsfq/s1600/panna+cotta+russo.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5NvFIkW0VgYM2pAZqbOtbUB2NVaLUJGCUmCXY01k1muXktgX5T-o-pTHCAnT5rPhjUBYjqUy3nsldqyII2IZYDBBKsOC4vcuW2GTmGksmYK-oecTrcdJIo6EFOLbm3fHv2HHU57wFsfq/s320/panna+cotta+russo.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5534314640617661378" /></a><br />Heat the cream with the sugar and cut open the vanilla pod and simmer over low heat for about 15 minutes to draw out the flavour.<br />Soak the gelatine for about 5 minutes in a little cold milk.<br />Squeeze the gelatine and stir well into the vanilla cream (heat is switched off!). Allow the vanilla cream to cool stirring frequently. Pour the cream into the vanilla pudding molds and allow to cool. Refrigerate for about 5 hours. Serve the panna cotta with balsamic sauce and the wine sauce and three of jams in the range of Passione Italia, Katwijk (organic pears from Tuscany jam, peach jam and strawberry jam. Also vailable from his <a href="http://www.cacioevino.nl" target="_blank"> webwinkel.</a> <br />Buon appetitoA Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-35248729212606137542010-10-26T10:08:00.034+02:002010-11-11T12:49:34.774+01:00Broccoli and basil soup / Carrot, orange and thyme soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3-pqMSJ-Pel7WDIXsUNcBAbkrtMJ2TA5HD753-sfIBp-KbYS3nVobTRiu8pgX4_BGlrw0qt8CMYEwBu6O8-zWCxDYAOJgRHjZyxKweOGYJN7hw-qS3A8XSxdW4hRN8NH8CGIQcP-he26/s1600/P1000572.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3-pqMSJ-Pel7WDIXsUNcBAbkrtMJ2TA5HD753-sfIBp-KbYS3nVobTRiu8pgX4_BGlrw0qt8CMYEwBu6O8-zWCxDYAOJgRHjZyxKweOGYJN7hw-qS3A8XSxdW4hRN8NH8CGIQcP-he26/s320/P1000572.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532459556136981410" /></a><br />I hate waste. I rarely throw anything away. Having said that I love eating fresh ingredients. So what do I do with that piece of broccoli that has been left in the fridge for a few days? Well I make soup of course!<br />In the summer I love<a href="http://live-love-laugh-and-eat.blogspot.com/2009/10/salads-galore.html" target="_blank"> salads</a> but once the weather changes out comes my soup pan. Practically every weekend I will have a pan of homemade soup ready at hand. The nice thing about most soups is they can be made in the time it takes to locate a can opener! (since mine is usually jammed up in my overfull kitchen drawer) And think of all that added salt not to mention all the other additives found in tin soup! I admit on occasions I do eat tin soup- but even then I just can't leave it alone- a dash of olive oil here- for great looks, a few chopped fresh tomatoes there- for a fresh taste!<br />Soup is great way for using up vegetables that are just past their best, as was my broccoli- don't worry, if the broccoli has turned yellow I DO throw it away!<br />I have a large American side by side refrigerator and sometimes there can be a few 'lost' veggies lingering. Perhaps not quite enough left of any one vegetable to make a complete dish for a family of four, a leek, a few carrots, a piece of cauliflower, a few tomatoes- but ideal to contribute in making a vegetable soup.<br />There is nothing more comforting than a bowl of steaming soup and a chunk of Focaccia on a cold day. My favourites include mustard, lentil,<a href="http://live-love-laugh-and-eat.blogspot.com/2009/10/thai-inspired-pumpkin-soup.html" target="_blank"> pumpkin</a> or <a href="http://live-love-laugh-and-eat.blogspot.com/2009/11/something-old-something-new.html" target="_blank">butternut squash</a>, carrot, and broccoli. The soup I least care for is tomato soup! And I know the Dutch are crazy about tiny meatballs in their soup- but I'm not!<br />I'm not great at food presentation but I love my soups to look pretty. Toppings include fresh herbs, croutons, a drizzle of flavoured olive oil, or a swirl of crème fraise these all make a difference to appearance as well as taste. These two soups are fairly simple and a splash of flavoured oil really help to lift them.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC17x3nUYC2CX5aZ50n6YJc2rj6AtHTxBUFfa02NVIZZrHbFoNWmtKrd-diQAqlcUDfnoG31UWfHkfvaI6qxOuog09cBBRwRwPaOXmIgvz_2CfFXgBOdGmKUmepf-V6Ov2v7XSoWqg7ol/s1600/P1010084.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC17x3nUYC2CX5aZ50n6YJc2rj6AtHTxBUFfa02NVIZZrHbFoNWmtKrd-diQAqlcUDfnoG31UWfHkfvaI6qxOuog09cBBRwRwPaOXmIgvz_2CfFXgBOdGmKUmepf-V6Ov2v7XSoWqg7ol/s320/P1010084.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532468499759898866" /></a><br />I eyed my piece of broccoli, I wanted to make a quickie soup. It is often paired with (blue)cheese, mainly Stilton- nothing wrong with that but I wanted something different. I still had some fresh basil in my kitchen and I picked what was left of my home grown basil in the garden and went to work to make my delicious and very healthy soup. Broccoli is vitamin rich (A, B, C & K complex), contains nutrients like potassium, magnesium, iron, and calcium, is high in fiber and even has anti-cancer properties. Combined with basil it produces a fragrant but delicate tasting creamy soup.<br /><br /><span style="font-weight:bold;">Broccoli and Basil Soup</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M2aN4HXsIHtdKNrCmlT4SsTe4fAVbgcVv14Vs-b0nfEHeFV8KRP_4XZF9UZboLsbnfLis-fcQrDl9-gYj-aUFjsuWu9nPSI-WmDcuPenxEr8LkhI1OYcfNRlBDIFBpoIGByZe3SgLqAb/s1600/P1000570.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M2aN4HXsIHtdKNrCmlT4SsTe4fAVbgcVv14Vs-b0nfEHeFV8KRP_4XZF9UZboLsbnfLis-fcQrDl9-gYj-aUFjsuWu9nPSI-WmDcuPenxEr8LkhI1OYcfNRlBDIFBpoIGByZe3SgLqAb/s320/P1000570.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532461769418846658" /></a><br />Serves 4<br /><span style="font-style:italic;">Ingredients:</span><br />2 large potatoes<br />Broccoli<br />1 large onion<br />2 cloves garlic<br />olive oil<br />Approx 750ml water or stock<br />200ml cream, I used UHT cream which I always have on hand.<br />large bunch of Basil<br />small bunch parsley<br />pesto<br />salt and pepper<br />croutons<br />olive oil or basil flavoured olive oil ( available at AH- Excellent)<br /><br /><span style="font-style:italic;">Preparation:</span><br />Peel potatoes and chop them into cubes. Chop onion and garlic (don't bother to crush it because the soup will be pureed anyway). Chop the broccoli stalks in cubes and make florets from the broccoli. Boil a kettle of water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjebHGHGnxMLvc-f-gce3Yd6LxmZ12dyuJcd33zObDhUmq10w_4xhbsf8mc8KokfGADISVB7M6ZVAtgQbw-HvT3wJ2ZKscbl6UDXQcIb6jlTs_vPTgChtCa-GXWuIf2Vh_CI_8Vw-ERzc/s1600/broccoli++basil+soup.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjebHGHGnxMLvc-f-gce3Yd6LxmZ12dyuJcd33zObDhUmq10w_4xhbsf8mc8KokfGADISVB7M6ZVAtgQbw-HvT3wJ2ZKscbl6UDXQcIb6jlTs_vPTgChtCa-GXWuIf2Vh_CI_8Vw-ERzc/s400/broccoli++basil+soup.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5532269238963859906" /></a><br /><br /><span style="font-style:italic;">Method:</span><br />In a large pan heat some olive oil (approx 2 tbsp.) Add the chopped onion and fry for a few minutes. Add garlic and potatoes. Cook slowly for about 10 minutes. Add the broccoli and stir fry for a few minutes. Add approx 3 mugs of boiling water (or stock). Stir and bring to the boil, then simmer until the broccoli is cooked. Add salt and pepper to taste. Turn off the heat, add the roughly chopped basil (reserve some whole leaves for garnish), parsley and cream. Blend with the immersion blender. Add pesto to taste (couple of table spoons) Re-heat but do not boil. Serve with a few croutons, basil leaves, a dollop of pesto and a dash of basil/ olive oil. You could add a sprinkling of parmesan and a few pine nuts. <br /><br />Another all time favourite in our household is carrot soup- you know you are on a winner when you get requests for carrot soup!<br />I grew up hating carrots, we're not talking about those lovely sweet little carrots like I buy now a days- I mean those big strong 'tasting monsters that are even unpleasant to eat raw!<br />Because I loathed carrots so much and we were always 'encouraged' to finish our plates, I introduced my own children to small portions. I would offer them each a carrot to eat raw while I was preparing dinner. Later they started expecting one- I was on the right track!<br />It obviously worked because not only do my two eat their 'greens' they actually enjoy them.<br />This soup is sweet and fragrant. Cumin and thyme are perfect with carrots. I quickly made it as part of testing out MY NEW Magimix- yes I finally did it! (A Magimix blog will be coming soon) so it is a simple no fuss soup but lovely none the less. Unfortunately my camera let me down on this day so I apologise for the poor quality pics.<br />I have Thyme in my herb garden. It is a perennial, so winter hardy. It is available all year round, obviously it is at it's best in the summer months. It does stop growing in the colder monthsso should be only harvested lighly.<br /><br /><span style="font-weight:bold;">Carrot, Orange and Thyme Soup</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MLAdCsG7NV_dtMYQM8dWNTXBcUw4VssGEJ3SMB6vI6wtHj98qzLCfFjGLLn-u8MSvb6MV-Eed6te2Dsz2LP58GlOLsW4eJxfFHmAYBE7GCUuaigwFapsXhRP3zbGPu1W85KOYVluZ87Z/s1600/P1000748.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MLAdCsG7NV_dtMYQM8dWNTXBcUw4VssGEJ3SMB6vI6wtHj98qzLCfFjGLLn-u8MSvb6MV-Eed6te2Dsz2LP58GlOLsW4eJxfFHmAYBE7GCUuaigwFapsXhRP3zbGPu1W85KOYVluZ87Z/s200/P1000748.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532458475856826418" /></a><br />Serves 4<br /><span style="font-style:italic;">Ingredients:</span><br />8 small carrots/ Dutch worteltjes (Approx 400gr)<br />2 small red onions<br />olive oil<br />1 red pepper (capsicum)<br />2 garlic cloves<br />200ml orange juice<br />1 tbsp. ground cumin<br />a shake of chili flakes<br />salt and pepper<br />2 tsp honey (or sugar)<br />several sprigs of thyme<br />small bunch of parsley<br />approx 750ml water/stock<br />large knob of butter<br />Olive oil/ chili oil ( AH excellent) to serve<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl_ZH3orHwy3temr0mtc7U_M27ujQunispUqU1umci75qe4IdYwE5SB-0zjo_10B72uK5c3lX-VORXC3Xkv4owFcdQnL-kyTAPCRy6Z1C597bFKoVJqFbSN7lrBQSmnlUZkQLi_QSGggc/s1600/carrot+soup+blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 58px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTl_ZH3orHwy3temr0mtc7U_M27ujQunispUqU1umci75qe4IdYwE5SB-0zjo_10B72uK5c3lX-VORXC3Xkv4owFcdQnL-kyTAPCRy6Z1C597bFKoVJqFbSN7lrBQSmnlUZkQLi_QSGggc/s320/carrot+soup+blog.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5532460701320563442" /></a><br /><span style="font-style:italic;">Method:</span><br />I grated the two red onions and garlic in the Magimix You could of course chop manually. Hear the olive oil in a large pan and add the onions/garlic.<br />Grate the carrots and grate/slice the red pepper. After a few minutes add this to the pan together with the cumin, chili flakes and thyme- stripped from their woody stems.<br />Add your sweetener (honey or sugar), the water/stock and bring up to the boil. Simmer the carrots until tender- they won't need long because the carrots are grated.<br />Turn off the heat, add the orange juice and roughly blend with an immersion blender- I personally like some bite in my soup. Bring up to the boil, add the chopped parsley (gives a fresh taste), a large knob of butter, seasoning and serve with a sprig of thyme and a drizzle of (chili) olive oil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWoY-cDWeEnIsOIETySQmhmEfyEmZ9x33j4T32kYYNA4oG6mrPofB-EDahTE6CtCaaTvVbzx4E3OJoIPM5WP1WwgSHBm0GbYKfSoaMI09Tv3wBgqZ-v1f3XneJYiKXcfdLsgoSK6WHMHv/s1600/P1010078.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWoY-cDWeEnIsOIETySQmhmEfyEmZ9x33j4T32kYYNA4oG6mrPofB-EDahTE6CtCaaTvVbzx4E3OJoIPM5WP1WwgSHBm0GbYKfSoaMI09Tv3wBgqZ-v1f3XneJYiKXcfdLsgoSK6WHMHv/s320/P1010078.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532270219692434066" /></a><br /><span style="font-weight:bold;"><a href="http://webwinkel.ah.nl/product/AH/123347/AH+Excellent+Olijfolie+knoflook-chilipeper" target="_blank">Albert Heijn 'Excellent' flavoured olive oil.</a></span><br />These flavoured olive oils are an<span style="font-style:italic;"> excellent</span> addition to any dish; risotto, soup, pasta, omelette, or simply over vegetables. Available in bottles of 250ml. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPsrVCXayohlTf2uJb6B63QKD_zn1Us2Vg3D8rK-ZjrdXxrBFxguijupTXGc66LwAZxFzk-mm4cuzO13CZHNrJ8DDQuo1ZDp5MqmFZS_Kx5CIGRWXUW_t1Dr-pSkW1cUjC3n1NYm8wDUh/s1600/P1010010.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPsrVCXayohlTf2uJb6B63QKD_zn1Us2Vg3D8rK-ZjrdXxrBFxguijupTXGc66LwAZxFzk-mm4cuzO13CZHNrJ8DDQuo1ZDp5MqmFZS_Kx5CIGRWXUW_t1Dr-pSkW1cUjC3n1NYm8wDUh/s320/P1010010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5532270927254459298" /></a>A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com1tag:blogger.com,1999:blog-646423394142727645.post-31884556710226735342010-10-07T20:16:00.039+02:002010-11-11T12:55:37.410+01:00Fig and Brie Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCysccKldIhw2zO3XRMUwYHHAa_dIOhKFkVuD_zDB83VgSOdonb9Y6xqHR5Y2VIFO3eBsnPahLy4eLzg1NJGhyES8ngnKKSr8WwfFtOyK2VnG39oMVgQf6D455oC4rkkhcfoZ1HBsdgJBL/s1600/P1000515.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCysccKldIhw2zO3XRMUwYHHAa_dIOhKFkVuD_zDB83VgSOdonb9Y6xqHR5Y2VIFO3eBsnPahLy4eLzg1NJGhyES8ngnKKSr8WwfFtOyK2VnG39oMVgQf6D455oC4rkkhcfoZ1HBsdgJBL/s320/P1000515.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525389204216042914" /></a><br />I have had a whole month to be angry at the thoughtless<a href="http://live-love-laugh-and-eat.blogspot.com/2010/09/while-we-were-sleeping.html" target="_blank"> thief </a>that invaded my space. I have felt extremely down which has resulted in me taking my frustration out on others, namely my telephone provider Vodafone. I can assure you I have sulked and even mourned about the loss of precious photo's. My appetite suffered. But enough is enough. My passion for food was back the minute I spotted fresh figs on the shelves of the supermarket.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2fqC9VXC7kKY29G0SuVXEH-ZpYTpphKKF_Yvp2VRZ0jsPsWKMa12gUdmOIcLhBju6P0GMRfE2X-dWBD5zmZQhQHzI0Rvn4Okg6wAcIkWfrAPK_jEke-uHJ4zXWcrQS4jFiuIJQfCrv4N/s1600/P1000506.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2fqC9VXC7kKY29G0SuVXEH-ZpYTpphKKF_Yvp2VRZ0jsPsWKMa12gUdmOIcLhBju6P0GMRfE2X-dWBD5zmZQhQHzI0Rvn4Okg6wAcIkWfrAPK_jEke-uHJ4zXWcrQS4jFiuIJQfCrv4N/s320/P1000506.JPG" target="_blank" border="0" alt=""id="BLOGGER_PHOTO_ID_5525383991592679282" /></a><br />Figs: Food of the gods. Simply delicious. It is even suggested that the fig was the 'forbidden fruit' in the garden of Eden, which would make sense since Adam and Eve used fig leaves to cover their...well...'nakedness'. <br />On the outside they are not exactly the most attractive 'fruit', in fact rather dull looking, but cut them open to reveal a hidden exotic beauty- a luscious pink fleshy centre which actually happens to be an inverted flower! I love edible flowers.<br />If you have never tried fresh figs then I urge you to try them- they are nothing at all like dried figs. Give them a chance- forget the 'laxative' stigma (who else remembers 'Fig Rolls' as a child ;-) ) often associated with figs- just enjoy. The flavour is unique, delicate, sweet but not overly so. They 'marry' well with the salty taste of raw cured ham and many types of cheese like brie and goat.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9fjwU8-JUMFBQaCIY0fck3EliuxiQJsT2462kVwFf2-rcBsxcZ28ln6s7Rs_fdQjPC2Qc9o2KsAyEG4s8GQGTIG3rqc23XGXQFYErzSCncsyzkMMRBySGbWbZnQMeZGhvuYKQGMc70u8/s1600/P1000522.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9fjwU8-JUMFBQaCIY0fck3EliuxiQJsT2462kVwFf2-rcBsxcZ28ln6s7Rs_fdQjPC2Qc9o2KsAyEG4s8GQGTIG3rqc23XGXQFYErzSCncsyzkMMRBySGbWbZnQMeZGhvuYKQGMc70u8/s320/P1000522.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525385209088940162" /></a><br />The 'fruit' is packed with fiber and a good source of potassium, calcium, and iron.<br />Furthermore they couldn't be easier to prepare- no peeling or de-seeding necessary. Versatile too, use them as a starter, dessert:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuEDTCwd08GVHmDaoRJpQejwM18ysoeTn3yKviiINIl6gF_eDBEsmbFKz51N5kzCRT-ES78kHX6Tn0G_vjlXFlIedkqx5eq740iutV5Sp8m09OIXqlhigJ0cp6cGCYBNxy9GKlp92ft08/s1600/P1040407.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuEDTCwd08GVHmDaoRJpQejwM18ysoeTn3yKviiINIl6gF_eDBEsmbFKz51N5kzCRT-ES78kHX6Tn0G_vjlXFlIedkqx5eq740iutV5Sp8m09OIXqlhigJ0cp6cGCYBNxy9GKlp92ft08/s320/P1040407.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525385887751640994" /></a> Or a salad on the side. I personally love my figs in <a href="http://live-love-laugh-and-eat.blogspot.com/2009/10/salads-galore.html" target="_blank">salads.</a> <br /><br />This particular recipe is one I spotted about a year ago on the blog of<span style="font-weight:bold;"> Sara Mae, New York </span>(isn't internet wonderful?). I couldn't wait to try it- and I wasn't disappointed.<br />A good friend spotted my photograph and couldn't wait to try it too. We had to be very patient and wait for figs to come into season by which time Sara Mae's blog was offline! Luckily the recipe was simple and thus easy to remember. Yesterday was the big day:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpFGGxcufPU9YWF9XMdUlcs1IT5AMNohngNQ2Ej3D28w0XiO2JswwgOHX1CAbv2M3-_JlNOXp-lqKBNBS2P6QN1u1WTzFs_RQ6wW7-wYoJj2zbmc0b4Mb4ieYuuY_6zW-LFNMGnusQdPl/s1600/P1000447.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpFGGxcufPU9YWF9XMdUlcs1IT5AMNohngNQ2Ej3D28w0XiO2JswwgOHX1CAbv2M3-_JlNOXp-lqKBNBS2P6QN1u1WTzFs_RQ6wW7-wYoJj2zbmc0b4Mb4ieYuuY_6zW-LFNMGnusQdPl/s320/P1000447.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5525391213910558722" /></a><br /><span style="font-weight:bold;">Fig and Brie Toast:</span><br /><span style="font-style:italic;"><span style="font-weight:bold;">per person</span></span><br />2 thick slices of bread, I used AH Liefde & Passie Pain Tradition<br />Brie<br />1 fresh fig<br />extra virgin olive oil<br />drizzle of honey<br />handful mint leaves<br /><br />Preparation: Wash and pat dry the mint. Slice fig(s), Slice bread. Slice brie.<br />Method:<br />Rub extra virgin olive oil on one side of bread and toast under grill, turn and repeat. When the bread is nicely browned turn off the grill. Place the slices of brie on the toast. Place under the (still) warm switched off grill for a couple of minutes- the heat will be enough to slightly melt the brie. Top with slices of fig, the mint leaves and a drizzle of honey. I served mine with a small salad, Enjoy.<br /><br />Thank you Sara Mae- you created something very special. I hope you will forgive me for 'stealing' your recipe. I would be committing a crime not sharing this recipe on internet! It really does melt in ones mouth. I categorise this as 'simply delicious' (simple & delicious) I would even go as far to say that this combination would win a person over who doesn't normally care for Brie.<br />Figs can be found at the supermarkets for just a limited time. Can you believe the girl at the checkout didn’t even know what they were! <br />Before you know it, the fig season is over so hurry up. They are very perishable so handle them with extreme care. <br />They don't store well (don't refrigerate them) so buy only up to one day before you actually intend to use them.<br />So if anyone wants to buy me a bunch of flowers- I'll have the fig variety thank you- but please don't be offended when I eat them!A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-55797124575598819422010-09-09T11:59:00.005+02:002010-09-13T12:15:22.728+02:00While we were sleeping...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjun_V-lc93_r-MgUGd2UO-Yz3FkEw6yZAAL8PvMgCZ9aN3slJZ6dLUJX1iGmjrbf0I5Gumi-7ImXXDFmewnlOQk3nGLPw3ZlYPkVuNQYNCekufSmkd9tEs_lJPo_YtNbJ4A9Cbceq0zYaM/s1600/break+in.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjun_V-lc93_r-MgUGd2UO-Yz3FkEw6yZAAL8PvMgCZ9aN3slJZ6dLUJX1iGmjrbf0I5Gumi-7ImXXDFmewnlOQk3nGLPw3ZlYPkVuNQYNCekufSmkd9tEs_lJPo_YtNbJ4A9Cbceq0zYaM/s320/break+in.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5514851627019484642" /></a><br />In the early hours of Tuesday morning the unthinkable happened- <a href="http://www.politie.nl/hollands-midden/nieuws/100909inbraakkatwijk.asp" target="_blank">someone broke into our house,</a> a man rummaged through our belongings and personal things were removed- all while we were sleeping.... <br />Clearly he didn't care if anyone was home or not. Shameful how they have no concern or respect for the feelings of others.<br />This is the second time this year we have been victim to crime. Earlier this year our bank card was skimmed during our holiday in<a href="http://live-love-laugh-and-eat.blogspot.com/2010/02/brazilnot-quite-taste-of-paradise.html" target="_blank"> Brazil.</a> On this occasion it was shocking but it doesn't nearly compare to having your own home invaded by strangers and losing precious, personal possessions. <br />Our laptop, camera's, mobile telephones, sunglasses and wallets/purses (only to be left discarded minus cash, outside) were taken, stolen. The worse thing- my photo's, ones recently taken still on the SD card in my beloved camera and all my photo's on the laptop- priceless to me, of no value to anyone else. We have had to change passwords because many were set to an 'auto fill' option on the laptop- you think you are safe in your own home.<br />Yes it could have been worse, we could have woken up and disturbed the thief, he could have come searching upstairs....I shudder to think....<br />But still, it is truly disturbing, I feel violated. <br />For a fraction of a second I forget- I start to look something up in the laptop, I want to grab my camera for a photo, I want to send a text....everything is gone. My world has been invaded.<br /><br />Take precautions, learn from our mistakes, don't like us, be lulled into a false sense of security. <span style="font-weight:bold;">It can happen to you!</span> Make sure your home is safe. Ensure you make a back-up for your photo's and computer files and keep it up-dated!<br />In the last few weeks I had been busy with various blog postings but now all my supporting photo's are gone.<br />My appetite has suffered, I haven't cooked for two days and that speak volumes...<br />I am rapidly losing faith in the human race.A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com0tag:blogger.com,1999:blog-646423394142727645.post-33320296859807346952010-08-18T23:09:00.026+02:002010-10-11T11:11:20.290+02:00Holiday Inspiration. 3 words Olive oil, Saffron, honey- which country?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FLlD5Q27mosQequN1i-kV-q4mlfXIvG2osKbCZRYEuZzK_PZeoLNN3d3DO8w7mvu6K7HbKh_ufHyQV0JcZ14UCSlTdd3tqhwu7_3Y8YBzQxS37nC1Lzb2jfy7eMVcscs9e74ck3DJN_f/s1600/P1040100.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FLlD5Q27mosQequN1i-kV-q4mlfXIvG2osKbCZRYEuZzK_PZeoLNN3d3DO8w7mvu6K7HbKh_ufHyQV0JcZ14UCSlTdd3tqhwu7_3Y8YBzQxS37nC1Lzb2jfy7eMVcscs9e74ck3DJN_f/s320/P1040100.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506861701214177106" /></a><br />With the holiday season rapidly drawing to a close it is perhaps a little premature to consider next year’s plans... Some of us may still be savouring the lingering taste of scrumptious foreign delights (more in our minds than on our palate), while others may be suffering the familiar holiday perils: extra pounds, uncomfortable sun burn or overspending- but you all have undoubtedly experienced new things and have precious memories to cherish. Travel is so broadening.<br />There is nothing so blissful as a holiday. Being in the branch<a href="http://www.getawaycampers.nl" target="_blank"> ourselves </a>unfortunately, we are unable to get away at this time of year. We have to hang off the words and experiences of others! It is amazing what a change a vacation break can make- our customers may leave with big smiles in their 'holiday home on wheels' excited yes, but often showing slight signs of apprehension, (at the prospect of driving such an awesome sized vehicle?) and often still attempting to tie up work related loose ends and other commitments (the joys of mobile phones). The quality time spent with family and the chosen path must work wonders because everyone returns recharged, relaxed, sun-tanned and brimming with stories to tell. We even have 'regulars' so we obviously must be doing something right.<br />Choosing a holiday destination can be exciting but somewhat daunting. The world is a large place, so should you discover new territories or do you return to a known and treasured location that has already stolen your heart? Every country has its charms, be it the hot sun and cocktails of Brazil, the flora and fauna of Costa Rica, the great food and wine of Italy, the impressive temples and Nile sunsets of Egypt or the warm, friendly caring nature of Thailand.<br />It is personal choice but often there is one country that stand head and shoulders above the rest for its overall appeal. <span style="font-weight:bold;">For me it is the answer to the three clues</span>........Greece. Did you guess correctly? My dream holiday would be to take a camper and drive down to Italy take a ferry and explore as much Greece as possible.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJXrfTRtTeNQX8jnfJRvArW5L9JNL9WyUTdBGkz7JGlgLNIA_xzVVNVdD-hNs2lCvPaSuO0LkVhTBh1gLy5dPVq7gvOXxxB_ElK75l_BtTNqHMjzsPm_-T5dIrfSXAeUvq3mGsTYqBG1k/s1600/Crete+2007+blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJXrfTRtTeNQX8jnfJRvArW5L9JNL9WyUTdBGkz7JGlgLNIA_xzVVNVdD-hNs2lCvPaSuO0LkVhTBh1gLy5dPVq7gvOXxxB_ElK75l_BtTNqHMjzsPm_-T5dIrfSXAeUvq3mGsTYqBG1k/s320/Crete+2007+blog.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5506862862087119506" /></a><br />Three years ago I visited Greece for the very first time, I choose the largest of the Greek islands- beautiful Crete. In fact Vai beach, Crete is the film location of the Bounty chocolate bar of the 90's- so it really is a taste of paradise.<br />It was a fabulous vacation, I did the usual touristic things but was also lucky enough to experience a glimpse of real Crete. It is a country with many different faces. The Northern part is where you'll find the bigger holiday resorts (including the prime destination for party goers- Hersonissos / Chersonissos) but also picturesque towns like Rethymnon, and in Southern Crete it is much less developed and rockier. It has a good balance of old world and modern comforts. The climate is perfect.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzpl3qayIzZma3oHfa7a573NrCdLyza6Mq_WXSZJrKGFD6nyBh7O6M_XnicgrFmLnKEnn7PKnagXjVr-b7MXiJLlOAGHfYSkNc_NNxRm6-9GMkkaRqciwZhOuRA77Cd7go1iwV6UZWIrh/s1600/crete+2008+blog.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzpl3qayIzZma3oHfa7a573NrCdLyza6Mq_WXSZJrKGFD6nyBh7O6M_XnicgrFmLnKEnn7PKnagXjVr-b7MXiJLlOAGHfYSkNc_NNxRm6-9GMkkaRqciwZhOuRA77Cd7go1iwV6UZWIrh/s320/crete+2008+blog.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5506863350661456850" /></a><br />It is quite stunning, it has lakes, mountains, crystal clear, strikingly blue waters and skies, with beaches to suit all tastes- sandy, pebble, rocky, lively or secluded. You'll find wildlife and beautiful species of flowers, plants and trees. Throw in catchy<a href="http://www.youtube.com/watch?v=dXR-quLd8C0 " target="_blank"> Greek music</a>, very good food and intoxicating cocktails! With names like 'Sex on the beach' or 'Greek Passion'- how can you possibly resist?! The main challenge is not how many you can drink, but not to blush when you order!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvI6u963UkWpT9gQK97iAcqPZc-fVtRwPZodfokUNkqMBJ3clHjkQ-JI32W3iacx4XncGsrUtKfnY7ssnnM-RrHvac8iUdx6LSWLoTUTmxq6CdOKd0_rmiSwUoAyFqu_0FCxfBPNvFPAKz/s1600/DSC02541.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvI6u963UkWpT9gQK97iAcqPZc-fVtRwPZodfokUNkqMBJ3clHjkQ-JI32W3iacx4XncGsrUtKfnY7ssnnM-RrHvac8iUdx6LSWLoTUTmxq6CdOKd0_rmiSwUoAyFqu_0FCxfBPNvFPAKz/s320/DSC02541.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506863875767782386" /></a><br />The people are warm and friendly. They are very much 'traditionalists'. Especially in the villages the Cretans like to retain the 'old' way of life. They are content and show little interest or desire to leave their paradise- but they are happy to show you their beautiful country.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7PyTImYjLd_N6uRkIx4BHAEDLpAsaHsYsizby4wqbhzCPxUgdxAG-S_YmRCCG4owuaa5UMgCrBTwhuBfG25nKAD2AFNaRe1sI8X53eNNZgijonRTFPVMUTb5o8TjaVumh_6Whv7VPr1o/s1600/crete+blog2.png" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7PyTImYjLd_N6uRkIx4BHAEDLpAsaHsYsizby4wqbhzCPxUgdxAG-S_YmRCCG4owuaa5UMgCrBTwhuBfG25nKAD2AFNaRe1sI8X53eNNZgijonRTFPVMUTb5o8TjaVumh_6Whv7VPr1o/s320/crete+blog2.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5506864219643994562" /></a><br />In the summer months the emphasis is largely on the tourist industry. After the last charter flight leaves in October, Crete is devoted to farming and agriculture. They harvest their olives, oranges and other products. There are no direct flights at all to Crete during this period (only via Athens), but in March the flights resume and tourism becomes important once more.<br />Every family is encouraged to produce and tend their very own olive groves. It is therefore not surprising to hear the ratio is 60 olive trees to each inhabitant! Because families gather their olives and process their olive oil, they are lucky enough to have their own personal supply! Usually there is one type, a kind of 'house oil- I guess- an all purpose oil, used for both hot and cold dishes, savoury or sweet. When I left Crete I was given some in a 1 1/2 liter 'soda' bottle- it was lovely, very pure tasting olive oil.<br />I too felt happy and very content in Crete, the way of life is relaxed. Their motto: work to live and not live to work. It is that simple. Are you ready to give up the Rat Race? <br />I always try to find a holiday destination that will inspire me on a culinary level. Of course it is difficult to always appreciate 'mass produced' food in Hotels. But my general opinion of Greek food is good. The wine is another story- the local wines taste more like fortified wine. Stick to the cocktails!<br />The Cretan diet is famous for being very healthy, tasty and nutritious, the rich soil ensure an abundance of fresh fruit and vegetables, which they prepare in simple but delicious ways, honey is important not to mention fish. All this is washed down with copious amounts of olive oil! (on average 25 liters per person annually!) The Greeks love to grill, be it vegetables or meat. Although you can expect a variety of different meats/ fish, I believe the huge quantity of meat often served in Greek restaurants in Holland is largely to cater for the Dutch people and is not particularly representative of Greek cuisine.<br />The down side of my introduction to Greek olive oil was it spoiled me somewhat, being the best olives / oil I had ever tasted, I now much prefer Olive Oil from Crete on my salads or just dipping. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LE4dUn-4Qt5gNP_NAIObeibDLVJkNEMD2SXR4Ij7SWhgw235hVRiopIcbCEk4bG2bFLWwzhvGEKbUw_epdXP8QXFP5t4ytl9bdSeuRXeeGVf4At46LtFFuMDFBTGj-tRsKwEGW94VmHO/s1600/P1120763.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LE4dUn-4Qt5gNP_NAIObeibDLVJkNEMD2SXR4Ij7SWhgw235hVRiopIcbCEk4bG2bFLWwzhvGEKbUw_epdXP8QXFP5t4ytl9bdSeuRXeeGVf4At46LtFFuMDFBTGj-tRsKwEGW94VmHO/s320/P1120763.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506880961091080610" /></a><br />I do use other types of (olive) oil for cooking- which are actually processed oils- from the likes of Bertolli and Carbonell. My tip: Carefully read the labels with much suspicion. You may think you are getting good olive oil but even 'pure' olive oil is the term for refined oil (processed) that has been mixed with Virgin olive oil! <br />Don't be misled. Olive oil that has been bottled in say Italy doesn't say anything about the origin of the olives/oil in question! There are a lot of dubious practices regarding olive oil...welcome to the oil business! There are too many cases of olive oil being 'adulterated'- that is, olive oil diluted with olives originating from other countries or even with other (much cheaper) oil types! Further olive oil is often chemically manipulated to altered the acidity levels and even artificially 'coloured'. <br />I am especially disturbed by misleading labeling- there is a definite a lack of overall regulation. It needs to be addressed and standarised. It's quite scandalous. We, the consumers are being cheated, not only out of our money but our health! I will be doing a blog on olive oil in the future. Watch this space.<br />Cretan olive oil is a top quality oil with very low acidity (0-1), largely hand harvested, and traditionally produced. For as long as it remains in the hands of the 'people' and not the 'industry' it will retain it's superior quality. The extra Virgin Olive oil I use has a golden slightly green colour, and a exceptionally fine taste and aroma reflective of the good climate, fertile soil and ideal conditions for the prime development of the olive trees. <br />Greece rank 3rd place (18%) in world production after Spain (30%) and Italy (24%).<br />My next important find was Saffron- <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_T_EbvW5bX5QuhYSAQL4pnEnj2zX3V3bTufyyx5DpygznBPYE4x4l3K_vZg3grosgTt9mLGLOKrY1C-GCIfD9H6q6t8kfWZZty6KtOTsWwW47-kBD8kau4EmOS659JWeFsgoDBEk4QNd/s1600/saffron.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 289px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_T_EbvW5bX5QuhYSAQL4pnEnj2zX3V3bTufyyx5DpygznBPYE4x4l3K_vZg3grosgTt9mLGLOKrY1C-GCIfD9H6q6t8kfWZZty6KtOTsWwW47-kBD8kau4EmOS659JWeFsgoDBEk4QNd/s320/saffron.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506872493541220018" /></a><br />This is the most precious, colourful, and expensive spice in the world. Saffron are the stigmas from the Crocus Sativus flower. Krokos Kozanis (produced in mainland Greece) or Greek Red Saffron is a superior quality Saffron. Saffron is expensive because it is very labour intensive to grow as well as harvest. The stigmata is extracted by hand and dried, each flower contains a mere 3 filaments- 150 crocus flowers yield only 1 gram of dried saffron!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF32in3DuXe2uDnukt56CSh_vCe_-LmybynW5lFC52B8zuW9m5X__jsi_ifcgwlChoer6FPnogLf3DzGZpyNXsNyULsI5CCr1W08xqm7l5R_TYaLYNnbKULv55ND4LBGOO50VY9QNo-0f/s1600/P1120837.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF32in3DuXe2uDnukt56CSh_vCe_-LmybynW5lFC52B8zuW9m5X__jsi_ifcgwlChoer6FPnogLf3DzGZpyNXsNyULsI5CCr1W08xqm7l5R_TYaLYNnbKULv55ND4LBGOO50VY9QNo-0f/s320/P1120837.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506873124977237490" /></a><br />Saffron is not just a fragrant, colourful food enhancer it has many therapeutic qualities. It aids digestion, asthma, is anti cancer / anti oxidant and even boosts your sexual energy!<br />The much cheaper safflower flowers can be used to offer some colour to foods but no flavour. Safflower is frequently confused with and sometimes passed off as saffron. Make sure buy your saffron from a reputable source! We were once cheated in Egypt- we were offered the real thing to sample but were sold or 'fobbed off' with safflower! It wasn't until we were home and unpacked it that we became aware of the deceit. The difference is that whereas Saffron consists of loose red filaments, safflower often is 'clumped' and often yellow/orange in colour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp47K_iJbuyDoqDtkxpazRkwjuH_45EcgoUazjamivRHsDVAwiWpsQzSZ4_T94aazaH8P3-jWlB3MpyINMeXV55AjoMRyiFQIDydYYP0-_bT1_AwHKt1fpzzX5KudVVvr8xZy9J5erbvYh/s1600/P1120841.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp47K_iJbuyDoqDtkxpazRkwjuH_45EcgoUazjamivRHsDVAwiWpsQzSZ4_T94aazaH8P3-jWlB3MpyINMeXV55AjoMRyiFQIDydYYP0-_bT1_AwHKt1fpzzX5KudVVvr8xZy9J5erbvYh/s320/P1120841.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506873632999106802" /></a><br />Saffron dissolves well in oil, water, milk, lemon juice or even alcohol! (apparently vodka yields extremely good results I have yet to try- but I will!) I have been all too often disappointed with the colour produced by my saffron- not really knowing quite what do with it or how much to use. I had once read that large doses of saffron can be lethal! I now realise it would have to be of unaffordable quantities!<br />I now use a little warm water and soak the strands for anything from 15minutes to two hours, then I press them with a spoon, it is amazing how much colour will be released.<br />Saffron rice:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wRlLviPODLx39Jvctb9gAxOJ33Vplf3kwGWHT4c5uz4NtZh-lpURP-SpkGu8FX9KDjmvSVRjjepDkQ-Brsi6xEl4yaSJAxZOEEcWVGU7y_3uBuPJyoBQ17L3AOPL17txQkL5KFT0NxLP/s1600/P1110004.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wRlLviPODLx39Jvctb9gAxOJ33Vplf3kwGWHT4c5uz4NtZh-lpURP-SpkGu8FX9KDjmvSVRjjepDkQ-Brsi6xEl4yaSJAxZOEEcWVGU7y_3uBuPJyoBQ17L3AOPL17txQkL5KFT0NxLP/s320/P1110004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506875573645589602" /></a><br />Other finds include olives, honey, in particular- Thyme honey (and wild flower)- yet again high quality and acclaimed as being one of the best in the world. But don't be alarmed it doesn't taste strongly of Thyme! The honey is rich in the aroma and flavour of pollen collected by bees from the wild Thyme (and wild flowers) growing abundantly on the island. It is often sold in pretty glass jars with mixed nuts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXnbDkH4gyQ2nhz6DdDSY7eKQbLets8yviibPjI3N3cQ7n27-yCBFiTdJ6si6Jyb_J_vV4IAkqo6LWZVeajibssTr9XhA8Krp5fz6vXC7W_yMphbSoOgc2g3LrWO2LkdCCd4gQ6gcLcjs/s1600/P1120742.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXnbDkH4gyQ2nhz6DdDSY7eKQbLets8yviibPjI3N3cQ7n27-yCBFiTdJ6si6Jyb_J_vV4IAkqo6LWZVeajibssTr9XhA8Krp5fz6vXC7W_yMphbSoOgc2g3LrWO2LkdCCd4gQ6gcLcjs/s320/P1120742.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506877012312982658" /></a><br />I also purchased various dried herbs- these are often served on a Greek salad and mixes for making authentic tzatziki. And of course some real Feta cheese. Rich and creamy, salty, moist and slightly sour, semi-solid and certainly not hard and tasteless like you often find here.<br />Also I was intrigued by a number of non food products. Natural sponges and olive oil based skin products. Olive soap, but also face moisturisers, toners, cleansers, shampoos and even sun tan lotion. We opted for this natural sun screen (of course not totally chemical free) and it was superb.<br />Add these little goodies to a couple of bottles of Ouzo and you have one happy lady!<br />It will be no surprise to hear that one year later I returned to Crete to stock up on my supplies- and I actively encourage other family member to visit Greece (with my shopping list) in order to satisfy my passion.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8cvDH0WJI-OAnWkqxjOpkCecYEEKCx0rIHqCbofJtpBLjlLDxfpu0w7r37N651cnHQ2Rjw13helRmBsPCKM3T9bqq3WXvrokz4wPXJXiNONd64o31rW7iD8_xSYq7hM31P7W0oax1CrH/s1600/P1040198.JPG" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8cvDH0WJI-OAnWkqxjOpkCecYEEKCx0rIHqCbofJtpBLjlLDxfpu0w7r37N651cnHQ2Rjw13helRmBsPCKM3T9bqq3WXvrokz4wPXJXiNONd64o31rW7iD8_xSYq7hM31P7W0oax1CrH/s320/P1040198.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5506865456517578402" /></a><br /><br />I was so inspired in Crete that I immediately threw a Greek themed party on my return. <br />My BBQ menu included Feta filled burgers. Souvlaki (chunks of meat with herbs and spices cooked and served on skewers) I used the sweetest tasting lamb. Greek chicken, bread, Greek salad and Bourekakia (Feta cheese/ spinach filled triangle pastries) Fresh fruit including pineapple and water melon and cocktails!<br />Unfortunately I have no photo's of the food but here are the cocktails: <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPYTyFSmtH9ArcwFGWJHfRi5gBZ2q6YzKTvAU8wnnJqfDuLrrkdX33InMafNiruBIH66OMSl19NIbGHaTm_ATGucnNipClPanXYYIB8fJzqx_yi_y3ymJCEr7ieOnSwdSFtIoD6X_OHDk/s1600/cocktails.jpg" target="_blank"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPYTyFSmtH9ArcwFGWJHfRi5gBZ2q6YzKTvAU8wnnJqfDuLrrkdX33InMafNiruBIH66OMSl19NIbGHaTm_ATGucnNipClPanXYYIB8fJzqx_yi_y3ymJCEr7ieOnSwdSFtIoD6X_OHDk/s320/cocktails.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506879445854945714" /></a><br />The Feta filled burger- otherwise known as Biftekia Yemista or Biftekia Gemista<br />This has since become a firm favourite in our household. Who doesn't love oozing cheese? These are minced meat/cheese burgers but without the bread bun and with the cheese on the inside- lets be kinder and call them meat patties.<br />I was inspired by this <a href="http://greekfood.about.com/od/maindishes/r/biftekiayemista.htm" target="_blank">recipe</a><br />You can vary the type of mince, the herbs and cooking methods (BBQ, grill, oven or frying pan!) and even try different cheeses.<br />I have tried all sorts, including with and without breadcrumbs and egg- all with excellent results. Photo to follow.<br /> <br />I hope you have found inspiration during your vacations and wish you lots of happy holidays in the future.<br />PS If you are heading in the direction of Greece feel free to mail me for my shopping list.....;-)A Dutch Brithttp://www.blogger.com/profile/05965133906518790814noreply@blogger.com2