tag:blogger.com,1999:blog-37486380697161856842024-03-13T02:32:46.830-07:00Jar in the Cityby JoanAśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-3748638069716185684.post-23376135904756027502010-10-17T11:02:00.000-07:002010-10-17T11:06:01.247-07:00Going on hiatus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqoWTe_n9NCR2nR_kXqG1KHCtZigtVbphaveI9YKakLGg4IUh_aAlK27KfCrvw87iSJ_drAhyphenhyphennDMyGrS0L5IkmoHnkKMH2-Nx0L639EsHWl5Jj90WD9xXtWkQHuOONFo-xnYLbWGXCp0/s1600/DSC_0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqoWTe_n9NCR2nR_kXqG1KHCtZigtVbphaveI9YKakLGg4IUh_aAlK27KfCrvw87iSJ_drAhyphenhyphennDMyGrS0L5IkmoHnkKMH2-Nx0L639EsHWl5Jj90WD9xXtWkQHuOONFo-xnYLbWGXCp0/s640/DSC_0279.jpg" width="424" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"> </span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It will be no suprise. After fighting few weeks with myself I decided to go on hiatus with my blogs.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hope that after a while (ok it might be more than a while) I will be back with new ideas and inspirations. Lately I lack both plus my work and study catch me. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Still if you're in poland you can read my monthly cooking articles in </span></span></span><a href="http://www.loungemagazyn.pl/"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lounge Magazyn</span></span></span></b></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> ("Na widelcu")- you can catch printed version in cool places in Cracow (and if I am correct in Warsaw also) or just check it online. Have a good read :D</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In other news - in poland we have new culinary magazine - </span></span></span><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Family&Friends</span></span></span></b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - gosh this is AMAZING! It show cooking world in different light for us - more Noma style, fashion/trendy cooking. LOVE</span></span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-83512589025158249932010-10-03T10:53:00.000-07:002010-10-03T10:53:02.206-07:00Retro cake with pears<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1rBaQ4WmLDjQsE9JZgMIcFsY0j10y-4wIwE8jhszbpFbY9PRcSYASSJkJY3ggMKSp0j0Osk87iuVi79HLM0aJnHH4xVpS0e-I2B-otyS9BXJMFyuTDIwnE_46Db2STdA4ojDetfoZ-Q/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1rBaQ4WmLDjQsE9JZgMIcFsY0j10y-4wIwE8jhszbpFbY9PRcSYASSJkJY3ggMKSp0j0Osk87iuVi79HLM0aJnHH4xVpS0e-I2B-otyS9BXJMFyuTDIwnE_46Db2STdA4ojDetfoZ-Q/s640/4.jpg" width="486" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">It's October so I try to back to posting. It will be quite hard since i got like no time but will see, anyway...</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">Lately I have one obsession - me having no new book to read. You may laugh, but with each visit in bookstore I am more and more angry. I did not find anything new I want to buy and read whole day. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">I read all my books from family bookshelves like twice and if I grab Murakami one more time I will literally change into some depressed Japanese girl with excellent music taste. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">So it's really time for something new, for fresh writing meat.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">You may wonder what the hell it has anything with cooking. Well my obsession with new book increase after making this cake. So blame the cake for me blah blah.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">The simple, spongy pear cake. I make this mostly coz I have like 4 pounds of pears fresh from the market. Some are green and more "wild", some has this amazing yellow-red color and strong, almost perfumed aroma.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">Those are like picturing fall in a fruit. Like trees which are now changeling the color from juicy green into wonderful, warm reddish orange.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">So i baked this I in a minute when I taken it from oven I thought about me having new book, sitting with coffee and cake, reading all day. In my brain this cake = book. So you see - this is a must.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">And this time I mean this cake.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1AEogSoSuvLPfPYMia8LztHCEbmPIM9I4cqitowD6bbi8dTgT7MZ9TXxw3iy1iPSJx-SPSR1bH1-fqWIDbI0y2zWKHX1tzj3hXsIpj_-MxIZe81x4-fRTcwRot_puY8PBKuBdJU8Cdk/s1600/BLOG+-+JAR+IN+THE+CITY37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1AEogSoSuvLPfPYMia8LztHCEbmPIM9I4cqitowD6bbi8dTgT7MZ9TXxw3iy1iPSJx-SPSR1bH1-fqWIDbI0y2zWKHX1tzj3hXsIpj_-MxIZe81x4-fRTcwRot_puY8PBKuBdJU8Cdk/s640/BLOG+-+JAR+IN+THE+CITY37.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>Retro cake with pears:</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>125 gram butter (quite soft, not straight from fridge)</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>100 gram caster sugar</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>2 eggs (Try to find the real one)</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>125 gram flour</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>2 teaspoon baking powder</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b>1 teaspoon vanilla essence</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><br />
</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="color: #999999;"></span></b></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>4-5 big pears</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>1-2 tablespoon butter</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>1 teaspoon cinnamon</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>2 tablespoon sugar</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Preheat oven 180C</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Wash and cut pears into small cubes. Take frying pan and on small heat melt butter. Place pears, sprinkle with cinnamon and sugar and fry until they will soften just a little and make some juice. Cool,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">In a bowl place butter and caster sugar and mix until light in color and quite puffy. Add egg, one by one (mix after each before adding new things) and vanilla essence. Now in other bowl mix flour with baking powder. Add flour mixture too eggs and mix not to hard.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Place dough into buttered tin and cover with pears cubes, pressing them a little into cake. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Bake 20-25 minuter - cake must rise and be brown.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMrdE_MGEXmCPOX32jGIrL6dfpW3N_iYUF2_xFk-lqa2YLJM5ZeL7FYxjl8AyTmUMpwdI795lskxaAWvT1hlG655oRAu_ezgihUevHuT7DQJYc9aVMM-xnbw8a2ECkdEZTHEpdU3DVdI/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMrdE_MGEXmCPOX32jGIrL6dfpW3N_iYUF2_xFk-lqa2YLJM5ZeL7FYxjl8AyTmUMpwdI795lskxaAWvT1hlG655oRAu_ezgihUevHuT7DQJYc9aVMM-xnbw8a2ECkdEZTHEpdU3DVdI/s640/3.jpg" width="424" /></a></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com1tag:blogger.com,1999:blog-3748638069716185684.post-37554792088306626552010-09-05T11:30:00.000-07:002010-09-05T11:30:46.908-07:00Whole wheat pie crust. Soft cheese.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB61ME4SCJwTWSxIX7SFnuAEnQfJG2eDOegvv2dje3llmWQOZ266-oN7MFYgZ-Ooa26tWKE_M4doT-mExWZK-kGnFj_u30_cQuQQsP5RTBA1XYC9LIoonTXrhjaKc5UJpYFxCfzlCBiI/s1600/ds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKB61ME4SCJwTWSxIX7SFnuAEnQfJG2eDOegvv2dje3llmWQOZ266-oN7MFYgZ-Ooa26tWKE_M4doT-mExWZK-kGnFj_u30_cQuQQsP5RTBA1XYC9LIoonTXrhjaKc5UJpYFxCfzlCBiI/s640/ds.jpg" width="472" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"> Rainy days starts autumn. Nobody wants to go out, nobody wants to dinner outside. Well maybe some wants, but I am not the one who like rain in my soup.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">So what to do when it's like that? Bake. Eat. Sleep.</span></span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzb_T3mG1rXAU2ikeCkxGMRRzkBcyG9z5JufVm6hTsaJGGcNhRg6XmTURGt_5Y1saa4Owy5GFX1p5FHEnMh0cwgyR7J7EBRcp7hiIkDNVAYOd4nSNDOq4oHf04qJTVInU3NoBN_xfO1E/s1600/shell+whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOzb_T3mG1rXAU2ikeCkxGMRRzkBcyG9z5JufVm6hTsaJGGcNhRg6XmTURGt_5Y1saa4Owy5GFX1p5FHEnMh0cwgyR7J7EBRcp7hiIkDNVAYOd4nSNDOq4oHf04qJTVInU3NoBN_xfO1E/s640/shell+whole.jpg" width="438" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><span class="Apple-style-span" style="color: #999999;">Whole wheat pie crust with soft cheese spread</span></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;">For crust:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">200 gram whole wheat flour</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1/2 teaspoon of baking powder</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">100 gram butter</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1 egg yolk</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1-2 tablespoon of cold, cold water</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1/2 teaspoon of sea salt</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">pinch of pepper</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;">For soft cheese spread:</span></b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">100 ml of heavy cream (or double cream)</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">70 gram of gouda, grated</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1-2 tablespoon of parmesan</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">50 gram of smooth fresh cheese</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">cutted green onion</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">pinch of nutmeg, white pepper</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx46G7t5qTgO783Io5JhhZq5MEeFxyc0DbJxmuNKyl2aPF967FGjfdycchGcnrb-if5o1128xdfUhF_-jfPO0gPncNudY-nTQ-wRC1XhMEBDTnz3rQLaqBbOJtvsQDoXV5Xz-lXdfnkyc/s1600/BLOG+-+JAR+IN+THE+CITY35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx46G7t5qTgO783Io5JhhZq5MEeFxyc0DbJxmuNKyl2aPF967FGjfdycchGcnrb-if5o1128xdfUhF_-jfPO0gPncNudY-nTQ-wRC1XhMEBDTnz3rQLaqBbOJtvsQDoXV5Xz-lXdfnkyc/s640/BLOG+-+JAR+IN+THE+CITY35.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwUtXeFIqdybBsBT4bMaY2eMahmiiZ6c6oEmWeArFVAyIALSVZ5mRdBNpSf-_6aCeQfo1aN85VqYAilVucbGIvmDbqoOEGpjhj8HUBiPtUe2ekp0OKAJ17bqWTK2ytGAr_kP9G1t10r0/s1600/BLOG+-+JAR+IN+THE+CITY36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwUtXeFIqdybBsBT4bMaY2eMahmiiZ6c6oEmWeArFVAyIALSVZ5mRdBNpSf-_6aCeQfo1aN85VqYAilVucbGIvmDbqoOEGpjhj8HUBiPtUe2ekp0OKAJ17bqWTK2ytGAr_kP9G1t10r0/s640/BLOG+-+JAR+IN+THE+CITY36.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Preheat oven 180C</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">In a bowl mix flour, baking powder, salt, pepper. Add cold butter and mix - you should have crumbs, not solid dough. Add yolk and start making dough with hands. Quickly - if it is too dry - add cold water.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Place in fridge for 30 minutes.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">In saucepan place heavy cream and gouda - place on small heat and slowly melt the cheese. Add parmesan and cutted green onion, nutmeg and pepper. Take from the heat. Cool. Mix inside fresh cheese. If it still too runny, add more grated parmesan.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Roll crust 0,5 cm. Place into small, individual baking tins.Bake for 10 minutes or until it golden. Cool.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Place one teaspoon of spread into individual pie crust.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtYJOsyNdATQizjFDlDbvHdGSL4HMfEd8ecoajZoh242iCVhyhVf5SHIL4AfuqBMrh79fSdN18XGTGcKjiEDJnn8Ltg8qRJLWkuTou0SUKK0wSB_vjuwQdOSpO1u48Lc6ktLj5sQeL80/s1600/kjkj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtYJOsyNdATQizjFDlDbvHdGSL4HMfEd8ecoajZoh242iCVhyhVf5SHIL4AfuqBMrh79fSdN18XGTGcKjiEDJnn8Ltg8qRJLWkuTou0SUKK0wSB_vjuwQdOSpO1u48Lc6ktLj5sQeL80/s640/kjkj.jpg" width="484" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-13478267424416094862010-08-30T11:52:00.000-07:002010-08-30T11:52:29.984-07:00Daring Bakers August 2010 - Ice Creams Petit Fours<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpspctm47eIsrOpLkTrkGEjfOqXzDMjYSN72IwBfxfbIgVCHbJgz2oF5bU-LImRPz-CTDiixqFEKD31nSD_r4Nmqj4gkr5VBk69gPZmnLDOZKMTO5ha5aAR4KdBSfjdrMGYmwjE7tUz0/s1600/petit+fours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpspctm47eIsrOpLkTrkGEjfOqXzDMjYSN72IwBfxfbIgVCHbJgz2oF5bU-LImRPz-CTDiixqFEKD31nSD_r4Nmqj4gkr5VBk69gPZmnLDOZKMTO5ha5aAR4KdBSfjdrMGYmwjE7tUz0/s640/petit+fours.jpg" width="492" /></a></div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.</span></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">Yeah yeah I know - baad blogger, really baaad blogger. Not only my last post was like two weeks ago but also for this month DB I use fruits I used the whole month - plums. Gosh I really must work on my blogger/cooking skills. </span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: x-small;">But to be honest I think that I will back on track fully in October - to busy time now.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: x-small;">Just one word about the recipe - this is seriously THE BEST SPONGE RECIPE i ever had - richness of the gold burned butter is amazing. Usually i ad no butter at all. You can really feel the difference - cake is spongy, light, sweet with this nutty flavor on your tongue. AMAZING. </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtgcAjWzMjTJGShtZZXYzEmLo7yytSZsN3rhUaZN052qJzH9DGWaJLT2iKXQEgIJN4yWr92pEbqgaVuUuC3jRnOToHZzN7nORiUFgOtdRzsgqaQ45dmD_ua0zFcOZbkECDxzcwG0dQVU/s1600/ryrt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtgcAjWzMjTJGShtZZXYzEmLo7yytSZsN3rhUaZN052qJzH9DGWaJLT2iKXQEgIJN4yWr92pEbqgaVuUuC3jRnOToHZzN7nORiUFgOtdRzsgqaQ45dmD_ua0zFcOZbkECDxzcwG0dQVU/s640/ryrt.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></span>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com3tag:blogger.com,1999:blog-3748638069716185684.post-5112097870905274112010-08-15T05:33:00.000-07:002010-08-15T05:33:13.786-07:00Agust Daring Cooks 2010 - The World of Pierogi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWESviaS625EcsJmflZIFr0jdYL4if3seIAUBPbKCwGyT1Hb3DWmKyWlRvTj6Jqesznx_EI08RP5Ke_p-J4bi1b59JgkJRuwwX2iT8hNdVfaWYhywAQjF0rrSIAhyphenhyphenTbL-dQeQ_nkh1VkM/s1600/pierogi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWESviaS625EcsJmflZIFr0jdYL4if3seIAUBPbKCwGyT1Hb3DWmKyWlRvTj6Jqesznx_EI08RP5Ke_p-J4bi1b59JgkJRuwwX2iT8hNdVfaWYhywAQjF0rrSIAhyphenhyphenTbL-dQeQ_nkh1VkM/s640/pierogi1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;">I don't think that I could think of more polish/middle Europa kind of dish than Pierogi. Most of countries here (like Russia, Poland, Ukraine, Slovakia etc etc.) has those little dough pieces in menu. The main difference in filling - some are very traditional and connected with each country's history or style of living. Some are new and very modern. The truth is : you could probably make a filling with anything you want. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDKHisrONgDnzN74ZWLQl5i2C_1yi5v9OqbbM8IwboLSZBQ0-wSFZvMWxmFnFWK1yNcBEJRuE3QrgDdJ_NLeaVIQIJtphEMfDFwsxreZBDFtomRo6h0NDW6Iesc2a8PWqXruffuyeANs/s1600/57565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDKHisrONgDnzN74ZWLQl5i2C_1yi5v9OqbbM8IwboLSZBQ0-wSFZvMWxmFnFWK1yNcBEJRuE3QrgDdJ_NLeaVIQIJtphEMfDFwsxreZBDFtomRo6h0NDW6Iesc2a8PWqXruffuyeANs/s640/57565.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">This filling is kind of traditional here : many bars has "Russian Pierogi" in their menu - onion, cooked potatoes and "white cheese" (fresh cheese). As you can see - i skip the cheese this time.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOXtFnOSvH-EsCVosJkKo3JSH0WaTqWgzRmyWOmPDjQo8KwzS7-XAbD95-5iZ8Ncf8ytkwVT4P8RlppJ6SCRI1-dTgpQPhu6B-AShGll7iBpIcUNL9qfEPBAWvA2XxEHFuuTr-nChCdY/s1600/DARING+KITCHEN4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOXtFnOSvH-EsCVosJkKo3JSH0WaTqWgzRmyWOmPDjQo8KwzS7-XAbD95-5iZ8Ncf8ytkwVT4P8RlppJ6SCRI1-dTgpQPhu6B-AShGll7iBpIcUNL9qfEPBAWvA2XxEHFuuTr-nChCdY/s640/DARING+KITCHEN4.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">See those? I wanted to show you, who are not familiar with <i>pierogi</i>, how easily you can fold those into<i> uszka</i>. Another polish specialty.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1loPaB8Jq2IXzy52XKs_xSmR0uN4f1GJ2TOejW3LcAXkWLmLKMuW-t7bssIEX23V9FBepmLq2sl7IiQz6mE2kY9XDBoPZcmkLIg4TELmHHfFKl1N0P08orh_ghF8H79A20jcObqhff00/s1600/545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1loPaB8Jq2IXzy52XKs_xSmR0uN4f1GJ2TOejW3LcAXkWLmLKMuW-t7bssIEX23V9FBepmLq2sl7IiQz6mE2kY9XDBoPZcmkLIg4TELmHHfFKl1N0P08orh_ghF8H79A20jcObqhff00/s640/545.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Dill dough - very nice aroma, delicate and summery, with salmon and, should be, two cheeses - fresh cheese and <i>Dziugas</i> - hard cheese from Lithuania (similar to parmigiano reggiano)</span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com3tag:blogger.com,1999:blog-3748638069716185684.post-61003066830037658392010-08-11T15:18:00.000-07:002010-08-11T15:18:23.993-07:00Sweets that are good for you<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fnAu113_9VVf7OMM0IvvPutY3kcJAU5pCR1f2yYsQgi6nn3l97G_-TWkAki1TlBpSRm3qZaJ_AD7UA1iDfgAq5u5ScRv8fuei-GvcY4WCHdqmxXtu_90V9q3aFOI37X3h0UOK1f0i8A/s1600/sss1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fnAu113_9VVf7OMM0IvvPutY3kcJAU5pCR1f2yYsQgi6nn3l97G_-TWkAki1TlBpSRm3qZaJ_AD7UA1iDfgAq5u5ScRv8fuei-GvcY4WCHdqmxXtu_90V9q3aFOI37X3h0UOK1f0i8A/s640/sss1.jpg" width="410" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"> Plum craze continue. But can you blame me? After all it is begging of the end of the summer so the plums, in all their grace, are everywhere. Big, small, dark, light in color, sweet as...well...sweets and tart that give you sour taste after eating too much. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The problem is one - how to avoid those little, sneaky worms. Some say that proteins are good for you but seriously, I will left you mine if you want. I think I prefer to have little lacks of the proteins.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Anyway - this time I was inspired with Turkey, Bulgaria and all those countries. Their kitchens are sweet and very rich. They using many tasty spices that give you 'that' taste. So, the dish is probably not really real Turkish but something I came up dreaming about places with men with a beards and mustaches.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKUobiNIQhruHLjTiVA7in-7JWcA0Yc6c0svT1P545YgrIVKUrIPgqKvJyWHpjXnJideZBn4LI7HjRqMG7044o-kAG6rh-PptiKn14aRqHSI5GRKLDRtMtB2KLmNxdXnCwvn6jVd34c8/s1600/BLOG+-+JAR+IN+THE+CITY34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKUobiNIQhruHLjTiVA7in-7JWcA0Yc6c0svT1P545YgrIVKUrIPgqKvJyWHpjXnJideZBn4LI7HjRqMG7044o-kAG6rh-PptiKn14aRqHSI5GRKLDRtMtB2KLmNxdXnCwvn6jVd34c8/s640/BLOG+-+JAR+IN+THE+CITY34.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Plums with sweet millet groats filing:</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>12-15 plums (quite or very big)</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>100 gram of millet groats</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>3-4 tablespoon of oatmeal</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>1/2 teaspoon of cinnamon</b></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>1/3 teaspoon of nutmeg</b></span></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>pinch of pepper</b></span></span></span></div><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>50-70 gram of raisins</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>50 gram of dry plums</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>2- tablespoon of sesame</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>2-3 tablespoon of any sweet syrup you prefer (I like maple, date)</b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>optional : 1-2 tablespoon of good honey or brown sugar </b></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cook millet in salted water.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In dry pan place spices, sesame and oatmeal. Fry until you will smell tasty and strong smell of the spices. Add raisins and cutted dry plums (you can soak both in some tasty alcohol). Fry for about minute and add syrup (also now is the time for honey or sugar if you use it). Season with pepper and heat for another minute or two. Cool the filling down.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cut plums in a half and fill with teaspoon (or two if yours plums are bigger). Serve.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2Szg-ubAzwdxNuQzOwKLr-qFnD6f5Xcsojgjh99JLjcblHBmzaBE_8245SvnEwWNNbyzWrNlHAfqfV-pkpPRqR6CbGAcLgds1xFzH1C6HjQVPxXYEngPISBxiYNmOezyiO0GE6YHLbM/s1600/sss2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2Szg-ubAzwdxNuQzOwKLr-qFnD6f5Xcsojgjh99JLjcblHBmzaBE_8245SvnEwWNNbyzWrNlHAfqfV-pkpPRqR6CbGAcLgds1xFzH1C6HjQVPxXYEngPISBxiYNmOezyiO0GE6YHLbM/s640/sss2.jpg" width="406" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Yes simple as that. I tell you you can eat many of those - with a glass of good wine is the best end of a day.</span>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-24161734603679907952010-08-06T14:13:00.000-07:002010-08-06T14:13:33.125-07:00Plum rice pudding with granulated oatmeal plum topping<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEOkRxdRCF0jhdCX_G4uBUluZNW4rX2JHLkZmnhSGpixk4tPza2VU0wXvf_Nw79jYdxuDn_p9bqT8IW3ynq2RXYBlASp70elP0eVcYTkhqTYAQ3tocAkn_h9vsqEaxA0fI2BnCbMxplo/s1600/sliw+44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEOkRxdRCF0jhdCX_G4uBUluZNW4rX2JHLkZmnhSGpixk4tPza2VU0wXvf_Nw79jYdxuDn_p9bqT8IW3ynq2RXYBlASp70elP0eVcYTkhqTYAQ3tocAkn_h9vsqEaxA0fI2BnCbMxplo/s640/sliw+44.jpg" width="438" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"> </span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Yesterday it hit me. Something changed - the air is different. You know - it is just beginning of an August, but I really can say that the summer is over now. Yeah, we will probably have few hot, hot days in August too, but it's not the same. </span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You may feel sad, but me - no way. I love end of the summer/first few weeks of autumn. It's still warm, but not hot. The air is fresh, not only in mornings, but through entire days. The light is very cozy and nice - golden, everything looks better, nicer, warmer. Plus the best fruits are coming - apples, plums, pears. Oh can't wait (and do not even ask me how i love early autumn fashion - my fav period in the fashion year ^_^)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfXkLvP6R0kTUGxGBp_LzZeNkT2_RUbwLnoI-nZ8WK5X0b4tTIY-rJUsNCLTyJTzu6ZHKIA1m_wKVAY5U7PqTLjRh4CQW1VB6DVEKZDW_spsmARXcSfSuj687Ck1s8gTOz6m7arENbwU/s1600/BLOG+-+JAR+IN+THE+CITY33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfXkLvP6R0kTUGxGBp_LzZeNkT2_RUbwLnoI-nZ8WK5X0b4tTIY-rJUsNCLTyJTzu6ZHKIA1m_wKVAY5U7PqTLjRh4CQW1VB6DVEKZDW_spsmARXcSfSuj687Ck1s8gTOz6m7arENbwU/s640/BLOG+-+JAR+IN+THE+CITY33.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rice pudding with plums and with oatmeal-plum topping</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(one individual serving)</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pudding:</span></span></span></i></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon of white rice</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">full fat milk (you can also mix regular milk with coconut one)</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon of sugar</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5-6 small plums</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">white pepper</span></span></span></b></div><div style="text-align: justify;"><b><i><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Topping:</span></span></span></i></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon of granulated oatmeal (I take the plum one to add more plum taste to the pudding)</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon of cold butter</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon of brown sugar</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon of flour</span></span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2teaspoon of cinnamon</span></span></span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven 180C/360F.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place a rice and milk (for start you will need about 200 ml) in a pan with heavy bottom. Cook it until rice will be </span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">al dente</span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. Add more milk while cooking if it necessary.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix your creamy rice with sugar and nicely chopped plums, add white pepper to taste. You can also add 1 tablespoon of maple syrup.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make the topping - mix flour, oatmeal(crush it if the chunks are too big),brown sugar and cinnamon. Add cold butter and mix quickly. If it will be too soft you may place it in fridge for 10 minutes. Place your pudding in a small, individual form (mine was about 3 inches). Top the oatmeal mixture over the pudding. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 10-12 minutes or until topping will be brown and crispy.</span></span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGi0QRZZgsGUO2eEFIoYWVhuA961SxKWxlfOYxoTHUWnRxFpqlDFs2RICF7UXJvYmoG05bKSCQPWwCeJOU8ucUXPk2x49SKO_Zy9jk90K2QQ7hbxcifaTD9XLN84W4L2NBmqmPl5LBk0/s1600/fsdfs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGi0QRZZgsGUO2eEFIoYWVhuA961SxKWxlfOYxoTHUWnRxFpqlDFs2RICF7UXJvYmoG05bKSCQPWwCeJOU8ucUXPk2x49SKO_Zy9jk90K2QQ7hbxcifaTD9XLN84W4L2NBmqmPl5LBk0/s640/fsdfs3.jpg" width="486" /></a></div><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ohhh the sound when you crush the hard topping with a spoon and you find creamy, soft center...</span></span></span></div></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-50609758751418041892010-07-27T10:11:00.000-07:002010-07-27T10:11:03.011-07:00July Daring Bakers Challenge - Swiss swirl ice cream cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG5wB89IMMxqd2gf0elFfiEwVt7WrvkzxpddlTxM1KkYoXxR3PO3_C9OetUSrv1BSSggGPVZG8nnYZYMEQ6dXtoLPBxSCvIyZh1nm0VDCVPpIieSOJMem-ceqUCGVaAQeg_HrgXxQYr0/s1600/fvgf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG5wB89IMMxqd2gf0elFfiEwVt7WrvkzxpddlTxM1KkYoXxR3PO3_C9OetUSrv1BSSggGPVZG8nnYZYMEQ6dXtoLPBxSCvIyZh1nm0VDCVPpIieSOJMem-ceqUCGVaAQeg_HrgXxQYr0/s640/fvgf.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;"><br />
</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;">The July 2010 Daring Bakers Challenge was hosted by Sunita from Sunita's world - life and food. </span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;">Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home</span></b></span></span></span></div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #999999;"><br />
</span></b></span></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">At first I was so excited by this challenge - interesting looking with many levels dessert is always fun to make. But - having hard time at work is very good if we talking about twisting your baking mood 180. So lately, after hitting home, I just dreaming about hot bath, my bad and big tasty sandwich - not about spending whole day in a kitchen. You can easily see the results here on a blog - almost nothing is happening in July. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">So i was </span></span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 14px;">even </span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 14px;">thinking about skipping the challenge but yesterday I grab and push myself to the kitchen and I started working on that recipe.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMNq4hm1jzhe-tcPR9DfcLWoZQV41RBKAAsHVpabxhUjwZvX6vXuIcrCmYjRuYfFK3BY9DfJB5d3slA00UleAaJLidBBlo2_9aXDcdHspkAH-3gbxqs56v-tazbdKSUynEPv_nmeKZN0/s1600/fdgfd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMNq4hm1jzhe-tcPR9DfcLWoZQV41RBKAAsHVpabxhUjwZvX6vXuIcrCmYjRuYfFK3BY9DfJB5d3slA00UleAaJLidBBlo2_9aXDcdHspkAH-3gbxqs56v-tazbdKSUynEPv_nmeKZN0/s640/fdgfd.jpg" width="554" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 14px;">The base for both in my version in Chocolate sponge Cake - oh how i love this one. Airy yet very rich in taste, lovely base for any kind of cake or dessert.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 14px;">Than I made to versions of fillings for a rolls. Also I played a little with recipe and found a way to include my homemade Red Currant jam here. Hope you like mine cakes.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 14px;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 14px;"><i>First one - Chocolate Swiss roll with chocolate ice creams and red currants jam</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86VfHl6SUk69lqAVo7De3kqtoEPhh-Q_9zh3-ToSugmYrZny7vYEzzIOjz-awBscS0PXsEI0uulS4n_CfWdT6udOPX0rEZRAijuTjEwlx7-oJqy-9TujHQi7NH6zkzSoc_qVQ8vSyrgk/s1600/BLOG+-+JAR+IN+THE+CITY31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86VfHl6SUk69lqAVo7De3kqtoEPhh-Q_9zh3-ToSugmYrZny7vYEzzIOjz-awBscS0PXsEI0uulS4n_CfWdT6udOPX0rEZRAijuTjEwlx7-oJqy-9TujHQi7NH6zkzSoc_qVQ8vSyrgk/s640/BLOG+-+JAR+IN+THE+CITY31.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><i><span class="Apple-style-span" style="font-size: x-small;">Layers - chocolate swiss roll filled with chocolate whipping cream, two chocolate ice creams layers and sour-ish red currant jam in a centre. Real chocolate extravaganza</span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPwGpsIpJ17oUwhvhTIzYbHYwxV02IKtkaiCStGtZ8kAxnXm99rUWE_Y1IUsJYe7qTnD986xaWEhjxIXk9q3MS3vxanTSQeY38L8TCihtB9coWcmwOfX98Tinr5frQxQH8I4v9gsv2dQ/s1600/BLOG+-+JAR+IN+THE+CITY30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPwGpsIpJ17oUwhvhTIzYbHYwxV02IKtkaiCStGtZ8kAxnXm99rUWE_Y1IUsJYe7qTnD986xaWEhjxIXk9q3MS3vxanTSQeY38L8TCihtB9coWcmwOfX98Tinr5frQxQH8I4v9gsv2dQ/s640/BLOG+-+JAR+IN+THE+CITY30.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><i><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></i></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;">Second was also chocolate swiss roll but this time filled with basic vanilla whipping cream, with two layers of vanilla ice creams but with hot chocolate fudge inside - well it was not classic fudge coz I mix it with ricotta cheese.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVaXwwa-Pn3msGIh8L7V_4h86b5qK4Y3-NnUFm0_0T_EOZVnPFYGQGFoEwqPy1pLoeGY5u9Vs5uyblEUST0yYka2SQjL1-60vRf6fZX8WcQbq7E51F3YEAxNMJJOLvrxA1dgIlC5Gn8s/s1600/BLOG+-+JAR+IN+THE+CITY32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVaXwwa-Pn3msGIh8L7V_4h86b5qK4Y3-NnUFm0_0T_EOZVnPFYGQGFoEwqPy1pLoeGY5u9Vs5uyblEUST0yYka2SQjL1-60vRf6fZX8WcQbq7E51F3YEAxNMJJOLvrxA1dgIlC5Gn8s/s640/BLOG+-+JAR+IN+THE+CITY32.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 14px;">For recipe please hit <a href="http://www.tasteofhome.com/Recipes/Swiss-Swirl-Ice-Cream-Cake">this site</a> which was a base for Sunita's Challenge.</span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com5tag:blogger.com,1999:blog-3748638069716185684.post-35000599042524389672010-07-26T11:20:00.000-07:002010-07-26T11:20:48.010-07:00Cheese Cake with Black Currants<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg243lYtnL0GBgFY_d9g-wmiyVwtDGbuTM-pGOq0Pv31UXh-B4u7SKFA33yKAjM9y7PqIx8WNBwBCewHYVcySc9mH8lTHP8Yvoa8OBfsT8Y3oumlqGLOUddVXgehlYzW3AMvNKg6Qi0beo/s1600/serowe+z+porzeczkami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg243lYtnL0GBgFY_d9g-wmiyVwtDGbuTM-pGOq0Pv31UXh-B4u7SKFA33yKAjM9y7PqIx8WNBwBCewHYVcySc9mH8lTHP8Yvoa8OBfsT8Y3oumlqGLOUddVXgehlYzW3AMvNKg6Qi0beo/s640/serowe+z+porzeczkami.jpg" width="600" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Yep you've got it right - not Cheesecake but Cheese Cake.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Some will ask - what she is talking about? </span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">I am not one of those weirdo bloggers who "invent" new names for every meal they make. Some times, well mostly, the dish is exactly what it is - the same old fish and chips and not some "light like air white fish-something with delicate cutted potatoes seasoned with wonderful and mind-blowing ... something". I hate those. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">The same in restaurants - when I see something like that in menu I know that : a. an owner or/and chef is as*hole and b. food is not even close to those "amazing" full page names.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">But today I want to be clear - it is not cheesecake with crust or without it but just simple cake where flour is mixed with cheese in 1:1 ratio. The effect - cake which is heavy, for some maybe even to much, and you can really taste cottage cheese. Very summery, old fashioned cake. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0mH2HX7PMZVuHypDWaDghYofYGRVb_ez4OaKZkyND-lmPlqeSce0ODjUkWjFa4QYYXRcJmqDrItX62n5GjV7moWwOaEMqBv8nDN2kvaIo2bnMJAbghiKEPALvMocyKBcWam6QfcDAgg/s1600/BLOG+-+JAR+IN+THE+CITY29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0mH2HX7PMZVuHypDWaDghYofYGRVb_ez4OaKZkyND-lmPlqeSce0ODjUkWjFa4QYYXRcJmqDrItX62n5GjV7moWwOaEMqBv8nDN2kvaIo2bnMJAbghiKEPALvMocyKBcWam6QfcDAgg/s640/BLOG+-+JAR+IN+THE+CITY29.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b><i>Cheese Cake with Black Currants:</i></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>300 gram of full fat cottage cheese ( the best is "white cheese" but since I know that american and UK readers might have problems with finding this one I recommend quark or something similar, even ricotta - but please do not use </b></span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Philadelphia )</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>3 tablespoon of sour cream - could be double cream</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>2 tablespoon of melted butter or oil</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>2 eggs</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>100 ml of buttermilk</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>300 gram of flour</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>100 gram of sugar</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>2 teaspoon of baking powder</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>pinch of salt</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>about 200 gram of Black Currants</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Caster sugar for sprinkle </b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Preheat oven 380-390F/200C. Cover your baking tin with baking paper</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a bowl mix cheese with cream, fat and buttermilk until smooth. Add eggs and mix well.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In second bowl mix flour, baking powder, salt and sugar. Add this to first bowl and mix well with cheese mixture. Place in a tin and sprinkle with fruits pressing them a little into cake. Sprinkle with 1-2 tablespoon of caster sugar and bake for 35-40 minuter. Cool dawn and sprinkle with big amount of caster sugar. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serve to a good friend or bad neighborhood if you have problem with them. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg923pRBMzwsXLZ5aaAMqIH_oh-xSumYHJiSqxXrqqQ5sOvFj7AD1uTIoSU6XQzaor1OB3lO1SS4wJfvnhSGt1I_O-xKAMzcA39R1DiPTQcQM6BI6tkUVmLADK9-aFhmKMgv_TzViihq3c/s1600/BLOG+-+JAR+IN+THE+CITY28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg923pRBMzwsXLZ5aaAMqIH_oh-xSumYHJiSqxXrqqQ5sOvFj7AD1uTIoSU6XQzaor1OB3lO1SS4wJfvnhSGt1I_O-xKAMzcA39R1DiPTQcQM6BI6tkUVmLADK9-aFhmKMgv_TzViihq3c/s640/BLOG+-+JAR+IN+THE+CITY28.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouO-KKFfdskYGqYCXVcJ8m-74xHQuaokKuuxLrZztQ7dPKVzB9sxQRhJ0D2uqZNzGCEBpYSjJ5RkjtMu2EAk2H_sN_Y35LQUHeMyi-MvoV3qlR0aQY_l1fJQYxrDxuKoJGRUaKqv5H_I/s1600/z+porzeczkami+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouO-KKFfdskYGqYCXVcJ8m-74xHQuaokKuuxLrZztQ7dPKVzB9sxQRhJ0D2uqZNzGCEBpYSjJ5RkjtMu2EAk2H_sN_Y35LQUHeMyi-MvoV3qlR0aQY_l1fJQYxrDxuKoJGRUaKqv5H_I/s640/z+porzeczkami+2.jpg" width="480" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com3tag:blogger.com,1999:blog-3748638069716185684.post-32339469386768013982010-07-18T05:07:00.000-07:002010-07-18T05:07:04.269-07:00Macaron - if you can't buy it, bake it<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmmgtusgDSMY8V5kHv0JEJF1ujspb73qGmvqV9DgVgHck4J0KWSaQAUSwMoadVDsr_pOkW6bnoFkZc9LLh8lDHIW6ZdAHTZAQnoDjIE_yMJFZAHUbbxxwZYOcwmXHI8ezjp_A5mKUPvc/s1600/mm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmmgtusgDSMY8V5kHv0JEJF1ujspb73qGmvqV9DgVgHck4J0KWSaQAUSwMoadVDsr_pOkW6bnoFkZc9LLh8lDHIW6ZdAHTZAQnoDjIE_yMJFZAHUbbxxwZYOcwmXHI8ezjp_A5mKUPvc/s640/mm.jpg" width="542" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have done it. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After many unsuccessful attempts I make ( eee almost ) good French Macaron. </span></span></span><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">Well okey - it was semi-successful but still. The best ones I ever made.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This was my 4th - looking not so bad, I heard about dozens and dozens attempts from other bloggers, so I should be happy. But you know what make me still having the bitc* face while talking about those pretty pieces? The fact that 5th try was again bad. That's the "beauty" of Macaron - this is very hard even for trained cook. You can make them 100 times amazing and just perfect and then face the horrible 101 one. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">See those are not good enough - you can easily see those lumps and all imperfections. But as a plus I can count - having "the feet", good shell on the outside and chewy inside, good taste. All in all not bad for the first time.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJNsiv8sMwdmd8HU_SAo2T6lsW8sWbARkA6nCr_3aK_zzIL_iYBcdR_AG-2E6cOErgESK4Wirz92KByMdsC8HzaVmcGSKRmFeYjAQjhNulY8ej9SOAE6ksyPKchkBrSQc8hRMu7gNHIc/s1600/BLOG+-+JAR+IN+THE+CITY26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJNsiv8sMwdmd8HU_SAo2T6lsW8sWbARkA6nCr_3aK_zzIL_iYBcdR_AG-2E6cOErgESK4Wirz92KByMdsC8HzaVmcGSKRmFeYjAQjhNulY8ej9SOAE6ksyPKchkBrSQc8hRMu7gNHIc/s640/BLOG+-+JAR+IN+THE+CITY26.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The minus? I have no almond flour so I must make it from a scratch. Bad idea if you don't have blender - I have old fashioned hand-machine. Too lumpy. And i left the skins - second bad idea. So those pretty little dots on mine Macarons are not vanilla pieces as you, culinary smart readers can think. Ugly.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The filling was the simplest chocolate <i>ganache</i>. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I use </span></span></span><b><a href="http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">this recipe</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> - <span class="Apple-style-span" style="font-weight: normal;">i tell you this site is so great - read all 101 about both methods for Macarons.</span></span></span></span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-64492715079909009562010-07-09T14:00:00.000-07:002010-07-09T14:00:36.945-07:00Smelly cheese and wonderful result<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP25NYql00Cwf0aJfjhLrTpQ10AMjYv1O32J_AmnkW9k3ELSnBj9DqUipU1XF9fG2arXUEsvFeo638V8tqPNDW7vKrPB_062tteapn0_d-0UTPhcGVT_pNUUpcKcIxq97GgAMwltHKyU/s1600/ghbrhv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP25NYql00Cwf0aJfjhLrTpQ10AMjYv1O32J_AmnkW9k3ELSnBj9DqUipU1XF9fG2arXUEsvFeo638V8tqPNDW7vKrPB_062tteapn0_d-0UTPhcGVT_pNUUpcKcIxq97GgAMwltHKyU/s640/ghbrhv.jpg" width="476" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">You know the times when you see something very tasty in your favorite market - something soo delicious, yet soo expensive that you always pass it, thinking about how you actually do not need it. The truffles, very good, original Champagne, best Pecorino etc. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Last week I was just doing some errand and I can't believed when I saw this cheese on sale - it was one of those real French cheeses, slightly smelly yet saying - i am soft and spicy inside, eat me!</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">So I did buy it.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">And kinda regret it.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">You see - closed into paper was lovely, but after opening - oh god - smell alert. At first I was thinking that something died. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">But you must understand that I am last person in a world who would throw food away. I knew I must to find some idea what to do with it - eating it fresh, on a bread, was not an option. Thankfully I found a solution.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8D3h8l54wA4tMEhHcJcAphD3lIdHyy2C7bx4XXxwpa9lQfvptWu0xEj8OVf6bYO_u7pFPehxznvkIdIYpBtf9NF8KhngOQrZOQKdu2gGQ0XTxPTsHGgfc6Wdln2j27zBMCvJUVCUkz4/s1600/BLOG+-+JAR+IN+THE+CITY24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8D3h8l54wA4tMEhHcJcAphD3lIdHyy2C7bx4XXxwpa9lQfvptWu0xEj8OVf6bYO_u7pFPehxznvkIdIYpBtf9NF8KhngOQrZOQKdu2gGQ0XTxPTsHGgfc6Wdln2j27zBMCvJUVCUkz4/s640/BLOG+-+JAR+IN+THE+CITY24.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">One part ended up in a tart and some of it in this tasty, creamy soup.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>Creamy zucchini soup and red onions marmalade:</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b><i>Zucchini Cream:</i></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>2 big zucchinis</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>1 onion</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>2 cups of water or better - stock</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>100 gram of good soft cheese ( could be also some blue cheese if you prefer )</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>150 gram of full fat yoghurt</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>2 tablespoon of sour cream</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>4-5 sage leaves</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><b>butter, salt, pepper</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">Chop onion and fry until soft on a butter. Add chopped into slim slices zucchini and fry for 7-10 minutes. Pour water/stock into pan and cook until veggies will be soft. Add cheese. Take from a heat, cool a little and mix until smooth. In a cup mix sour cream with a yoghurt and add one tablespoon of soup to strong a mixture. Now you can add cream/yoghurt mixture to soup. Mix with a spoon well. Heat again but do not boil. And chopped sage leaves. Serve with bread and red onion marmalade.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhH3MeZTWDM6u8G0438sRY-JUaF_1vjprdQ9FcuTUn1-5Eig45DYMNxl5M9SbMtGP7uuZVq4jZ55hLeIAbsvXwWqi9aq__FXhYxTJWnEzjQNmqITPVuyd1VpguLNN009jfP2gXRlBj54/s1600/BLOG+-+JAR+IN+THE+CITY23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhH3MeZTWDM6u8G0438sRY-JUaF_1vjprdQ9FcuTUn1-5Eig45DYMNxl5M9SbMtGP7uuZVq4jZ55hLeIAbsvXwWqi9aq__FXhYxTJWnEzjQNmqITPVuyd1VpguLNN009jfP2gXRlBj54/s640/BLOG+-+JAR+IN+THE+CITY23.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYISJ5NfzpiepBW3ySRokz9lShv_PAf1WMcvVaxmTfgMPIr3VC3lA05hrq-uqxKyOMArzOxLwggs5JLcyEQjyxiYKGqCuqUNuzDixf_IZjeCh_ys0SO9hwz2cpR-j5gf7RduPXrKX9Rw/s1600/fbnhngh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYISJ5NfzpiepBW3ySRokz9lShv_PAf1WMcvVaxmTfgMPIr3VC3lA05hrq-uqxKyOMArzOxLwggs5JLcyEQjyxiYKGqCuqUNuzDixf_IZjeCh_ys0SO9hwz2cpR-j5gf7RduPXrKX9Rw/s640/fbnhngh.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><i><br />
</i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><i>Red Onions Marmalade:</i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">3-4 red onions</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">2 tablespoon of butter</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1 tablespoon of balsamico</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">1 tablespoon of brown sugar</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">In a pan heat a butter until it melt and add chopped nicely onions. Sprinkle with a sugar and fry until they will very soft. Add balsamico and fry for another 10 minutes until you get marmalade texture. Pour into jars and cool. Serve on a toasted bread or with a meat - best with chicken, turkey or other sweet-tasted meats.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFYH_AA4o3hWTuDJKzO5tMr86sqmdWYhu5qnM3CgTYsABJ2Btjv12WqolT95-iYArMxySNoQ4MjZpN5zq2EdUJaLPy-HJGUT7XcTAuYRmsKMQdrGH6IOAFgyQFiZmKkzo2xwuDiRoS-4/s1600/BLOG+-+JAR+IN+THE+CITY22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFYH_AA4o3hWTuDJKzO5tMr86sqmdWYhu5qnM3CgTYsABJ2Btjv12WqolT95-iYArMxySNoQ4MjZpN5zq2EdUJaLPy-HJGUT7XcTAuYRmsKMQdrGH6IOAFgyQFiZmKkzo2xwuDiRoS-4/s640/BLOG+-+JAR+IN+THE+CITY22.jpg" width="428" /></a></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com1tag:blogger.com,1999:blog-3748638069716185684.post-53412107928984265092010-07-02T02:26:00.000-07:002010-07-02T02:42:45.137-07:00Lemon tartelettes with apricot mousse and Lemon Curd<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6arjEZgJDRUOfP_uluqEAPzXqB3HnawORlHMQnd9w8SpbsvdIXicHi9O4vowcwAezDZkHsm-IMqh6w_3tMzCVaHY2imxKD8GPzc3F-5OKA9i4sJTVSoPzfLCgxmrbcft9wmGXROXiUJo/s1600/all+cytryny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6arjEZgJDRUOfP_uluqEAPzXqB3HnawORlHMQnd9w8SpbsvdIXicHi9O4vowcwAezDZkHsm-IMqh6w_3tMzCVaHY2imxKD8GPzc3F-5OKA9i4sJTVSoPzfLCgxmrbcft9wmGXROXiUJo/s640/all+cytryny.jpg" width="472" /></span></a></div><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Oh sunny, sunny day.</span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Was at a local market lately and I saw the most sunny lemons I ever had - they literally smiled at me and screamed "Buy us!". Maybe they should not be so excited. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">They ended up being peeled, crushed, cutted and baked. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">But hey - I am not a monster. To make their life little sweeter I give them sugar. Lot of sugar. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">I saw that they really clicked - the perfect pair - sugar and tart lemons. I smell longterm marriage starting here.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBNH056KbR7Zs7i3-o4ge8FFBV02iBwLmoZGBk8BrkPoFEWgP3NhWIiqWIAJIQ7EUe4zSzXF1O7uv7NNLfnUsIhWJlBft3-cMaIBOR-psVuE03XjznBrZ0EykDMPnmUBJOyd5eo2MxNI/s1600/c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBNH056KbR7Zs7i3-o4ge8FFBV02iBwLmoZGBk8BrkPoFEWgP3NhWIiqWIAJIQ7EUe4zSzXF1O7uv7NNLfnUsIhWJlBft3-cMaIBOR-psVuE03XjznBrZ0EykDMPnmUBJOyd5eo2MxNI/s640/c.jpg" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><i><span class="Apple-style-span" style="font-size: small;">Lemon tartelettes:</span></i></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><i><span class="Apple-style-span" style="font-size: small;">(recipe for dough from polish food magazine Kuchnia, 07/2010, make about 30 small, one-size tarts</span></i><span class="Apple-style-span" style="font-size: small;">)</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;">15 dag of cold butter cutted into small pieces</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;">2 cups of flour</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;">3 tablespoon of sugar</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;">1 teaspoon of salt</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;">1/4 cup of cold water</span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;">Apricot mousse</span></i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;">Lemon curd </span></i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Preheat oven 200C/390F</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">In a bowl mix flour with sugar and salt. Ad butter and make something like a big-pieces grit. Now slowly add cold water and hand make dough. Cool for about 30 minutes. Roll thin - about 1 inch. Place in a tins cut with a for to prevent rising too much. Bake for about 7-10 minutes until lightly gold. Take off make 160C/320F oven heat. Pour one teaspoon of apricot mousse in a tin and cover with lemon curd. Bake for about 10 minutes - curd should be still the same color but more thick than a fresh one.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I also try unbaked curd and mousse and it work nice if you serve your tartelettes in an hour or two. But for longer time use baked recipe.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">(See the dark something on mine ? I replace apricot mousse in some tarts - I use homemade crunchy walnut butter - also nice combination)</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi022JVautyzF9xkBlXYmk5jOSYlvokJubwxpWTsjumltNYzjAYeya0uUw-AdM9jp33rsnuevG00cWO82D86CnWAJZGJ0BwP56e8NZLK7aaycEXDEnpix7X2v8vsVhPYPAgzAL_ue0FF3k/s1600/all+fe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8K2JkLya9O8hDHi69CDRPfyMQoM2b8WEij6FZ6ljfgr4RI4XTFfVev3ZVTYMwa9beVHPSHDqT2OpragVGUzGldtmAqIYCEf4OhD07CzSFpcEp7Fa2ZAEGhesLWGQSET89Fpg0xTtCH0Q/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8K2JkLya9O8hDHi69CDRPfyMQoM2b8WEij6FZ6ljfgr4RI4XTFfVev3ZVTYMwa9beVHPSHDqT2OpragVGUzGldtmAqIYCEf4OhD07CzSFpcEp7Fa2ZAEGhesLWGQSET89Fpg0xTtCH0Q/s640/lemon.jpg" width="468" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;">Lemon curd</span></i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">1 egg</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">2 eggs yolk</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">150 gram of sugar </span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">3 lemons - peeled and juiced</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">2 tablespoon of butter</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Wash your lemons. Peel them and juice. In a heavy bottom pan whisk an egg, egg yolks and sugar together. You could use hand blender but not overdo it - you just want a sugar to "disappear". Add lemon juice and peeled skin.</span></span><br />
<span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Place in a pan over a small heat and stir mixture until you see that it thicken. Mixture should be tick enough that hen placed on a spoon it does not run down easily. Take off from a heat and add butter. Place in a jar and cool. You may use it not only for our lovely tartelettes but also eat on a toast or whatever.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZK0H_F1oyds_BuY5GgA1kfkSe74FTSyhT-crGorXAsGfGjnyEMBqi2_8dI_7HyIaa-_-HjjHpMKghwrVQGN_KvUHmdmITZA92KZfN3zGLmwktRMfftVMLLBriYA2gCyxoBbatqqGH0Sg/s1600/heheigfs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZK0H_F1oyds_BuY5GgA1kfkSe74FTSyhT-crGorXAsGfGjnyEMBqi2_8dI_7HyIaa-_-HjjHpMKghwrVQGN_KvUHmdmITZA92KZfN3zGLmwktRMfftVMLLBriYA2gCyxoBbatqqGH0Sg/s640/heheigfs.jpg" width="502" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;">Apricot mousse</span></i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">500 gram of apricot</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">2 tablespoon of fresh lemon or orange juice</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;">100 gram sugar</span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cut apricots in a half and take off a stone. Place in a pan, add juice and start to heat over a very small heat. After 1-2 minutes when they soften a little add sugar. Make a little bigger heat and stir from time to time baking it 10-12 minutes. You should have end up with soft pulp with only little apricots pieces. Now you can either left it like that or blend if you want smoother mousse. If it is too watery place on a heat for another 3-5 minutes until water dry off more. Take off from a heat and cool.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwLuSVqvmm3H2MBAV83n6eMKEwqUx5023lDhhEwYfbTjPjFBLmQR6NKSdCAQuUTgE6sgYMSuY7B8ATTSRTzS6NGaVjJ3Qb1rB0IPWtAGNL9dmFbPNyKEQ17uwu1ycuht4FMmVzdio-Cw/s1600/c1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwLuSVqvmm3H2MBAV83n6eMKEwqUx5023lDhhEwYfbTjPjFBLmQR6NKSdCAQuUTgE6sgYMSuY7B8ATTSRTzS6NGaVjJ3Qb1rB0IPWtAGNL9dmFbPNyKEQ17uwu1ycuht4FMmVzdio-Cw/s640/c1.jpg" width="640" /></span></a></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-15783551942321130602010-06-27T12:56:00.000-07:002010-06-27T12:56:57.347-07:00June Daring Bakers Challenge - Chocolate Pavlova with Mascarpone Mousse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuVQ8MvtxUHqrt2_rfC29EGhwn9sYil1WLosfHk_ghsi1k3YTZuw8e9dmRmCu7g0usFp0Y4IkxWrylImH_wlqly4SSA0FKmFclM4gmFzZRkZ-YYN5xgQajob6UUKYg6EM6QyH4ePfPvc/s1600/pnnn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBuVQ8MvtxUHqrt2_rfC29EGhwn9sYil1WLosfHk_ghsi1k3YTZuw8e9dmRmCu7g0usFp0Y4IkxWrylImH_wlqly4SSA0FKmFclM4gmFzZRkZ-YYN5xgQajob6UUKYg6EM6QyH4ePfPvc/s640/pnnn.jpg" width="446" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><b> The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard</b></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_T9pUidfWixAYEJ0Ndkbl62iUNvKdpGJhBwMafYVf_1yXbtUaOgS_LSDkOSz7zfmHFbp7l34YtMdsJzeuJinexkyXa1OXCiI_euFqlKt9LyQXp2bcGHSXb_TP0YHVmL-df8W7peGA3k/s1600/DARING+KITCHEN3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_T9pUidfWixAYEJ0Ndkbl62iUNvKdpGJhBwMafYVf_1yXbtUaOgS_LSDkOSz7zfmHFbp7l34YtMdsJzeuJinexkyXa1OXCiI_euFqlKt9LyQXp2bcGHSXb_TP0YHVmL-df8W7peGA3k/s640/DARING+KITCHEN3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><b><br />
</b></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">I am so glad that this month what was choosed is the lovely Pavlova. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;">Baking meringue is always tricky but result is mostly wonderful. Crisp outside, chewy and rich inside this recipe is real winner. I did not change much - I just added crushed nuts to chocolate mascarpone mousse and some tart-sweet cherries for decoration and breaking taste. Also I really love strong taste of Mascarpone Cream used for drizzling.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: x-small;">Recipes could be easily find in DB blogs.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2cbdxfJQuRLCdm79OVvNmi9soogl47WSxpX3FN5hmLxmEryfYqqm9y-1p85cCBsCrhv2NWgVFYKU0tHuw-EO6w01STubqiJ29coKf9IXFVDlx8OT2w8zka6dGgd8Wm5dKJTGWPLOLFs/s1600/rtyhrt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY2cbdxfJQuRLCdm79OVvNmi9soogl47WSxpX3FN5hmLxmEryfYqqm9y-1p85cCBsCrhv2NWgVFYKU0tHuw-EO6w01STubqiJ29coKf9IXFVDlx8OT2w8zka6dGgd8Wm5dKJTGWPLOLFs/s640/rtyhrt.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com5tag:blogger.com,1999:blog-3748638069716185684.post-28013528118684385042010-06-26T10:40:00.000-07:002010-06-26T10:40:52.777-07:00It's a boy!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Oh boy, boy. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I had a newborn baby. No - I don't mean the real one - crying and making you sleepy all day long, after waking up in the night.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I am talking about my new Ice Cram Maker which I bought today. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Now the baby is resting in a refrigerator, but after that I will be making all kinds of frozen goods. First will be yogurt-strawberry with crushed roasted almonds.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Can't wait.</span></span>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com1tag:blogger.com,1999:blog-3748638069716185684.post-78461372332701770462010-06-20T12:40:00.000-07:002010-06-20T12:40:54.620-07:00Layered grid and tapioca cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MB4C9aNXWkBhWz1V6-ZLfqbBdpPqqqD_Z_uiz3Pc1PKiBw8hdCf8a2kF4stmnCvCrhriOMlLBIhsJqGCdmGlJVrCFAwTnEy7hFbvjUQ3W96G7V-SCYVjVE2-owTJOwH8kyBS9sIOWGg/s1600/bajaderka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MB4C9aNXWkBhWz1V6-ZLfqbBdpPqqqD_Z_uiz3Pc1PKiBw8hdCf8a2kF4stmnCvCrhriOMlLBIhsJqGCdmGlJVrCFAwTnEy7hFbvjUQ3W96G7V-SCYVjVE2-owTJOwH8kyBS9sIOWGg/s640/bajaderka.jpg" width="476" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: small;">When the weekend is around the corner the cake is a must. I think that it is the same all around the world but the thing is that slow Sunday-cake-and-coffee time is something very characteristic for Cracow. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Sunday is time for hitting Market Square and Old City, for flipping trough new books in your favorite bookstore, time for drinking coffee in small places hidden from the tourists eyes. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">You left your work and school behind you, do not think about personal problems. On days like that I sometimes feel like a stranger in my own city which is very nice. Exploring your home like you never been here is refreshing.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I do not have time for baking so I take a twist on polish classic. Recipe is from </span></span><a href="http://niebieskapistacja.blox.pl/2010/06/Bajaderka-II.html"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">this lovely blog</span></span></b></span></a><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">but I changed it here and there. It is called there Bajaderka but it is more like Karpatka on a biscuits. One layer is classic sweet grit butter, but second is something new - tapioca pudding. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">It added new texture which is kind of surprising for your taste buds</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_daov8y_ydJekBcxvJAiFleS6gFDQyuCQSBn1VrVWyofwzNuzwlb72hmPFy_Z_Hs2AwDz63ndHOok7EG0SopUSMJPwJrzYtUhETMDML9AJpx_HIJHt3P8OaZpeDkTBq1VyA0rO7ugNk0/s1600/BLOG+-+JAR+IN+THE+CITY20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_daov8y_ydJekBcxvJAiFleS6gFDQyuCQSBn1VrVWyofwzNuzwlb72hmPFy_Z_Hs2AwDz63ndHOok7EG0SopUSMJPwJrzYtUhETMDML9AJpx_HIJHt3P8OaZpeDkTBq1VyA0rO7ugNk0/s640/BLOG+-+JAR+IN+THE+CITY20.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Layered grid and tapioca cake:</span></span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">35-40 biscuits</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">500 ml of milk + 350 ml of milk</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoon of full hat cream ( 30% or 36% )</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">100 gram of grit</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon of vanilla extract</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">50 gram of caster sugar + 70 gram of caster sugar</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">100 gram of butter + 2 tablespoon</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 tablespoon of tapioca pearls</span></span></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Melt butter in 500ml of milk and add 50 gram of sugar and grit. Stir whole time of cooking to avoid any lumps. Cook for about10 minutes until it starts thicken and hard on a bottom. Take off from the heat and cool just a little. Layer your tin* ( the best is square one but I haven't got any in proper size ) with one layer of biscuits and pour grit butter layer. Cover with second layer of biscuits. Heat slowly 350 ml of milk, cream and rest of sugar in a pan and add tapioca. Cook for about 5-7 minutes until you will see that it become heavy and stiff. Cool and pour on second layer of biscuits. Cool in a refrigerator minimum 2-3 hours. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*If you use square one you should use 25 cm on 30 cm one. Or similar. If you use round it should be 21 cm.</span></span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-87985300268327582062010-06-17T13:12:00.000-07:002010-06-17T13:12:11.941-07:00What next? Preview<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxEvdOkDPu_-gKuUoUMbWjlpq8WmUnYItU7EDDLqVhuHjEx05AIg1Rmrt19R7k-ptEr31ekIhpXPOCUIEm-0G-Y10ZRovqCTqoj_6wM1RycuRig16GDUGqDpUuDgUKPxmflfXwECLlm0/s1600/gnocchi+na+bloga.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxEvdOkDPu_-gKuUoUMbWjlpq8WmUnYItU7EDDLqVhuHjEx05AIg1Rmrt19R7k-ptEr31ekIhpXPOCUIEm-0G-Y10ZRovqCTqoj_6wM1RycuRig16GDUGqDpUuDgUKPxmflfXwECLlm0/s640/gnocchi+na+bloga.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">I started to write little pieces for city's lifestyle magazine </span></span></span></span><b><a href="http://www.loungemagazyn.pl/"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">Lounge</span></span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">. </span></span></span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">The text is in polish but please enjoy :)</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">Anyway, I just finished my next article so I can show you little sneak peak. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #999999;">Stay tune for next issue of Lounge Magazine. </span></span></span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-89096970032175535932010-06-14T05:04:00.000-07:002010-06-14T10:12:28.458-07:00June Daring Cooks Challenge - Chicken Liver Pate and Pesto Bread<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b></b></span></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZUWffQuBnK3mjd7L7lhrHDhueQ-czh-Y2Tv7fYJ61xMxM6pmMqh90rQ76K81p-x1Juk-D0oFdWvAKqqV1PPxwcdL8FdTi08y7DG0SZMtGbQZ67phtr7lRw97TmyBcg56GAqt8NTc7hk/s1600/hehehe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZUWffQuBnK3mjd7L7lhrHDhueQ-czh-Y2Tv7fYJ61xMxM6pmMqh90rQ76K81p-x1Juk-D0oFdWvAKqqV1PPxwcdL8FdTi08y7DG0SZMtGbQZ67phtr7lRw97TmyBcg56GAqt8NTc7hk/s640/hehehe.jpg" width="452" /></span></span></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></b></span></span></div></div></b></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Our hostesses this month,</span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><a href="http://thedaringkitchen.com/users/cheapethniceatz" style="text-decoration: none;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Evelyne</span></span></b></span></a></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">of</span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><a href="http://www.cheapethniceatz.com/" style="text-decoration: none;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cheap Ethnic Eatz</span></span></b></span></a></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, and</span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><a href="http://thedaringkitchen.com/users/chipiechocolat" style="text-decoration: none;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Valerie</span></span></b></span></a></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">of a</span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></b></span></span><span class="Apple-style-span" style="line-height: 14px;"><a href="http://thechocobunny.blogspot.com/" style="text-decoration: none;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Chocolate Bunny</span></span></b></span></a></span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.</span></span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I saw this Challenge back in a May I was more than excited. Firstly because I love baking pates. I like using all kind of spreads and pates on my bread every morning. Also I wanted to make bread again after first quite succesfull attempt with </span></span></span><a href="http://jarinthecity.blogspot.com/2010/03/irish-soda-bread-with-sun-dried.html"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Irish Soda Bread</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sometimes I feel like I am </span></span></span></span><span class="Apple-style-span" style="color: #999999; line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">countrywoman </span></span></span><span class="Apple-style-span" style="color: #999999; line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">lost in a city since I love the country so much. I am not sure if I could live in a country full-time but for a longer free-time stays I'm in! I like to wake up very early, going to check what grown overnight, how many new eggs we have, what kind of flowers will make us happy today. But living in a city is not bad either, oh no. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We do not have garden but my balcony is quite big. So every year when I see that the sun in high and we are sure that cold days are behind us I plant. I have many, many herbs in any place you can count. That's why I am so crazy over pesto right now. And that's why I choose to make Pesto Bread with my Pate.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I use hazelnuts to my pesto, so since I wanted to be this recipe to be more coherent, I also add some sweet hazelnuts to a pate. This is nice crunchy surprise inside and work nice with a chicken meat. Livers, when make good, are also little sweet. In burned-sweet kind of taste.</span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkP5pT-_TVvDhCwaq_Q5QVkKo6CItVFSJ8tBgUKNwcHJOul-prLVyrdPK9qRxS5nKgsuIRBcwa5KP_v6EGI3iA6mwdPKIXfOxO2vRevbgWeLYn-EiyHKB4diyY4rNlLqKjEYporENzHM/s1600/paszet+z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkP5pT-_TVvDhCwaq_Q5QVkKo6CItVFSJ8tBgUKNwcHJOul-prLVyrdPK9qRxS5nKgsuIRBcwa5KP_v6EGI3iA6mwdPKIXfOxO2vRevbgWeLYn-EiyHKB4diyY4rNlLqKjEYporENzHM/s640/paszet+z.jpg" width="640" /></span></span></a></div><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJG1d92ecVBXYN__yr0JmeXqMuM1DD7rv_AraF2YsVu37YiwU2MSt9IESZiH_GBJE-Qag1TXP90v4_Rl7XhL159sEwp-ukg_SewjGjfleGutH0bdi-MQqTCvPjZrZT8aTcQ3acJkAK80/s1600/DARING+KITCHEN1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJG1d92ecVBXYN__yr0JmeXqMuM1DD7rv_AraF2YsVu37YiwU2MSt9IESZiH_GBJE-Qag1TXP90v4_Rl7XhL159sEwp-ukg_SewjGjfleGutH0bdi-MQqTCvPjZrZT8aTcQ3acJkAK80/s640/DARING+KITCHEN1.jpg" width="640" /></span></span></a></div><span class="Apple-style-span" style="color: #999999; line-height: 14px;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chicken Liver Pate:</span></span></b></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"></span></span></span><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon butter</span></span></b></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><br />
<span class="Apple-style-span" style="color: #999999;"></span><br />
<span class="Apple-style-span" style="color: #999999;"><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 onions, coarsely chopped</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">400g chicken livers, trimmed</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp brandy, or any other liqueur (optional)</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g chicken legs with a skin, cooked in a soup before</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 shallots, chopped</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 fresh thyme sprigs, chopped</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100 gram hazelnuts</span></span></b><br />
<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></b><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 200ºC (400ºF, Gas Mark 6)</span></span></div></span><br />
<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em; text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt the butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put chicken legs with a skin in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse. I make my little more smooth looking since I prefer this way.</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Transfer to a bowl and add quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan and cover with the terrine lid or with aluminum foil.</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take baking tin poured with a butter and covered with bread crumbs. Put half the mixture in tin and place the hazelnuts, pressing them into a pate a little. Add rest of a mixture pressing a little again. That will remove any air from a tin.</span></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #999999;"></span></span></span><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 1,5 hour (uncover after about an hour) or until the skin will be dark brown. Remove from the oven and cool. Put in a fringe for about2-3 hours before serving or better overnight.</span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36gy1j5m_GqWVi_C1jsrRieYqXil9e2x7yTeZBrjrSMS20ZJ-3B2BEMqzECy8XWEhb3HAhYPFuuNWLURzj9wuXzrFYqORm5uciV5AQTcDipQxCgOu7ARzxNJYzD8ruJtOJlC-_8c5RWU/s1600/DARING+KITCHEN2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36gy1j5m_GqWVi_C1jsrRieYqXil9e2x7yTeZBrjrSMS20ZJ-3B2BEMqzECy8XWEhb3HAhYPFuuNWLURzj9wuXzrFYqORm5uciV5AQTcDipQxCgOu7ARzxNJYzD8ruJtOJlC-_8c5RWU/s640/DARING+KITCHEN2.jpg" width="640" /></span></span></a><span class="Apple-style-span" style="color: #999999; line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I use recipe for </span></span><a href="http://pracowniawypiekow.blogspot.com/2010/05/chlebek-z-pesto-ulubiony.html"><b><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pesto Bread</span></span></span></b></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> again from lovely Liska's blog.</span></span></span></div></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com14tag:blogger.com,1999:blog-3748638069716185684.post-18985212188788837462010-06-13T00:20:00.000-07:002010-06-14T02:10:25.783-07:00Cottage Cheese Muffins with Spring Onion and Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqx5W1AVS4sPJ0k-QrQT9cuUfZgHvPVT3Ws_vsJa-Rf9TkS0zLxNgbYOAExNlc0ewL0R9yCrcumwCIm-s7M16c1upFTv0X6pp4YV4RDfuxvq6Ue9jKAppNBZHSMmcPH5e0ID8qdOLz9U/s1600/DSC_0497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqx5W1AVS4sPJ0k-QrQT9cuUfZgHvPVT3Ws_vsJa-Rf9TkS0zLxNgbYOAExNlc0ewL0R9yCrcumwCIm-s7M16c1upFTv0X6pp4YV4RDfuxvq6Ue9jKAppNBZHSMmcPH5e0ID8qdOLz9U/s640/DSC_0497.jpg" width="426" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"> I was cutted off from the internet since Friday morning so I wasn't able to post anything on a blog. So I wasn't able to post about those lovely muffins with cheese and onion. Truly summer on a country mix. Even though the day was so hot I can barely move I knew I must bake those. So I turn on the oven, put those inside and run off from the kitchen faster than you could say "Muffins, muffins everywhere"</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Muffins are easier than anybody could think - just grab few things, mix not nicely and your done. Now take nice amount of fresh, farm butter, cut those in the half and you can celebrate hot summer afternoon with bees flying over your head.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>Cottage Cheese Muffins with spring onion:</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>150 gram flour</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>1 teaspoon of baking powder</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>salt, pepper to taste</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>150 gram of cottage cheese</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>2-3 tablespoon of pesto</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>2 eggs</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>30 ml of thick buttermilk</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>Small bunch of spring onion with 2-4 onions</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>5-10 leaves of fresh basil </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZj05n4pwSElbc_Vrw-m1vFFx207mk6p75Ivql9Zt1EnC5chg4x5ON1VkEYw6Giduva3xoLDRRapTk54Zk8zM7EDuQJrtMut45hkzm0YdCXt94arLjBTOnFp9jqdUiC0FkzQ_RSiv6L0/s1600/BLOG+-+JAR+IN+THE+CITY19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZj05n4pwSElbc_Vrw-m1vFFx207mk6p75Ivql9Zt1EnC5chg4x5ON1VkEYw6Giduva3xoLDRRapTk54Zk8zM7EDuQJrtMut45hkzm0YdCXt94arLjBTOnFp9jqdUiC0FkzQ_RSiv6L0/s640/BLOG+-+JAR+IN+THE+CITY19.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Preheat oven 160C</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Prepare two bowls - one for dry products and one for wet.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Mix flour, baking powder with salt and pepper in a bowl. In Second mix cottage cheese with buttermilk and pesto until quite smooth, add nicely chopped spring onion. Now the eggs mix them into cottage mixture (I never separate yolks and whites but I know that some do). Now put flour in "wet" bowl. You should mix this roughly. Don't be to precise. You want the crumbs. Crumbs are good.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Pour mixture into muffins cups (fill 1/2 of cups, maximum until 3/4 of the cup) and bake until golden brown or even dark brown. How you like yours?</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohfBEwQv-T-RoBIloEJQOuRlkfnm3d5IstWByiUG1pjsIDASG5OHF6NfNJJ8PdTFLseUMDlw0_MxrslfQDd7veglKrhwR0AhfZbn0mqKE4kcOq6puiMpdcKF0N8CS9Qfroq566dgSBag/s1600/BLOG+-+JAR+IN+THE+CITY18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohfBEwQv-T-RoBIloEJQOuRlkfnm3d5IstWByiUG1pjsIDASG5OHF6NfNJJ8PdTFLseUMDlw0_MxrslfQDd7veglKrhwR0AhfZbn0mqKE4kcOq6puiMpdcKF0N8CS9Qfroq566dgSBag/s640/BLOG+-+JAR+IN+THE+CITY18.jpg" width="640" /></a></div><span class="Apple-style-span" style="color: #999999;"><br />
</span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-1020187422241988222010-06-09T11:19:00.000-07:002010-06-09T11:19:25.298-07:00IN SEASON JUNE - Rhubarb Tasting Plate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ys8_z7tWUR16eCSX7f3Z8pg_PTmvAM-zNX1rvIgtW486ulmnqoyyYyt5oKq33q1Zj-EsTvq-af4X630Tq1JUl2ERR2mjhJYBsMOgL7iW5WecP1x6VqB9HSSzMxD7fdVfrw7gGP9w7Y0/s1600/BLOG+-+JAR+IN+THE+CITY17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Ys8_z7tWUR16eCSX7f3Z8pg_PTmvAM-zNX1rvIgtW486ulmnqoyyYyt5oKq33q1Zj-EsTvq-af4X630Tq1JUl2ERR2mjhJYBsMOgL7iW5WecP1x6VqB9HSSzMxD7fdVfrw7gGP9w7Y0/s640/BLOG+-+JAR+IN+THE+CITY17.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"> In June I usually smiling like those strange women in city train, whose are talking to themselves, singing something loud and asking everybody about the strangest things. That is coz it is warm, it is sunny, it is holiday time. Even though I working and kind of studying I enjoy summer. In this time of year when you hit local market you can find wonderful flowers in full grace and tasty fruits. Ruby strawberries, peas in any shape, watermelons. But you can also find those weird, wood-like things. It is not fruit, it is not vegetable. It is rhubarb.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Its tart taste is amazing balanced in any dessert you would imagine. Just add some brown sugar, your favorite ice creams or add any fruit and you are at home. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3K3RXms0t7zBFkTcrOuAJ0q56m6GtUUgWaE5mRMsfBBX-SZkG5vH1pJB1HC0rI4Jv_QaDTtSE90_v6ggB4APwZbIesLu2ETmohhId_iUThkoG4072iSbuzirADfp6RJLoAbuMI4OnHc/s1600/tasting+plate+33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3K3RXms0t7zBFkTcrOuAJ0q56m6GtUUgWaE5mRMsfBBX-SZkG5vH1pJB1HC0rI4Jv_QaDTtSE90_v6ggB4APwZbIesLu2ETmohhId_iUThkoG4072iSbuzirADfp6RJLoAbuMI4OnHc/s640/tasting+plate+33.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">This month I served rhubarb three way - in tart pie with nut-crumble, as a marmalade with brown sugar served on toasted bread with old-goat cheese (I forget the name of this one) and mixed with red orange as a sherbet.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjUqLobKKYTIk_0Pa29wmK_Mr242RSBfMSLnbY0lVCLGLptlhOvvmUnu_sNlglZPgDdr9LbPfJ02VpBBIWlGBOOtpzuYxo4k5SpKvw0HVFXbH2BexhXUzq3e5sZOq28Xj2AECBnoU3iQ/s1600/BLOG+-+JAR+IN+THE+CITY16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjUqLobKKYTIk_0Pa29wmK_Mr242RSBfMSLnbY0lVCLGLptlhOvvmUnu_sNlglZPgDdr9LbPfJ02VpBBIWlGBOOtpzuYxo4k5SpKvw0HVFXbH2BexhXUzq3e5sZOq28Xj2AECBnoU3iQ/s640/BLOG+-+JAR+IN+THE+CITY16.jpg" width="360" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #999999;">You can easily see how my sherbet said no for too long photoshoot. Melting alarm.</span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com1tag:blogger.com,1999:blog-3748638069716185684.post-30009380541558906552010-06-08T00:26:00.000-07:002010-06-08T00:26:14.813-07:00Crispy Chip Cookies for lazy days<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA_jIyEJ-Q4Wk4lflnPNv2gXZoVVSN0TzzDMGRUVpdsWQ9QO4iufNc_5DNmHej3tF9RxQcg4IAbO6syxtwF-5R652QZOIZzmNwpCBrGwjiQ0UvCoLtiISrV9fODhgXw9KqLE5rRujz9M/s1600/chip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA_jIyEJ-Q4Wk4lflnPNv2gXZoVVSN0TzzDMGRUVpdsWQ9QO4iufNc_5DNmHej3tF9RxQcg4IAbO6syxtwF-5R652QZOIZzmNwpCBrGwjiQ0UvCoLtiISrV9fODhgXw9KqLE5rRujz9M/s640/chip.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">You know those days when you do not feel like doing anything? Well, lately it was my thing. But since I had, and still have to, to write some paper works for Uni, I was more than that. I did not want to think about new recipes, to cook, to shot new pictures. Everything was too much for me, gosh.... </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">So last night I needed a break, needed to break my bad routine. I just grab flour, butter, nuts and chocolate and baked Chip Cookies - talking about food for brain, yes? </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">So if you need to study or work very hard bake those before - they will work, I promise.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><span class="Apple-style-span" style="color: #999999;"><b>Nuts and Chocolate Chip Cookies*:</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>200 gram flour</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>120 gram sugar</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>100 gram cold butter</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>2 small eggs yolk</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>3-4 tablespoon of caster sugar</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>1/2 or even less teaspoon of salt</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>:40 gram of dark chocolate, nicely chopped </b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b>50 gram of mixed nuts, crashed</b></span><br />
<span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Preheat oven 180C/320F</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">In a bowl mix flour with sugar and add cutted into small pieces cold butter. Now using electric blender or your hand work with a cake mix - you don't want to heat it up too much so hurry up. You want to make something in a texture like big-pieces sand. After that add egg yolk, chopped nuts and chocolate. Make one dough and cool for 10 minutes. Now using either your hands or teaspoon make small balls, place them onto baking sheets and press them a little. Bake until golden a little. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Take big cup of latte or cocoa and eat them. Take a small break today.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v6NbkYQrMzGPZux3o4bNMWnc9CeZ9mcXux2yMFG8nUxKZA_PwpApq1-BhDZcL3IkZRgtRPHB_tnh23RSMO6z7GdplGUgf46Ea_mR7nV2aqpf77KLAl4rGD_Iv8AklEEUyF8ZlwTUNI0/s1600/chip+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_v6NbkYQrMzGPZux3o4bNMWnc9CeZ9mcXux2yMFG8nUxKZA_PwpApq1-BhDZcL3IkZRgtRPHB_tnh23RSMO6z7GdplGUgf46Ea_mR7nV2aqpf77KLAl4rGD_Iv8AklEEUyF8ZlwTUNI0/s640/chip+2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-size: small;">*Those are not classic, chewy american-style chip cookies. Mine are more crisp but i like them that way.</span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-6155817861934959052010-06-02T15:12:00.000-07:002010-06-02T15:12:41.269-07:00Caramel Cheesecakes for Children's Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I06_27ofXo5NNKoGj0UV-khwN2wUFUoKM_smithW0hjo1AABRwXKJK_N5Wq6Bhrxl6TU6yOWtPrQkiekrXtqHUKXUPFfUq6G9FKge__Dy_729HElkLRSGaysvTSuC9rC7AoHCNshdu8/s1600/DSC_0264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5I06_27ofXo5NNKoGj0UV-khwN2wUFUoKM_smithW0hjo1AABRwXKJK_N5Wq6Bhrxl6TU6yOWtPrQkiekrXtqHUKXUPFfUq6G9FKge__Dy_729HElkLRSGaysvTSuC9rC7AoHCNshdu8/s640/DSC_0264.jpg" width="426" /></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"> Yeah I know it's little bit too late. But it's never to late for sweet things in your life, you know? </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">And Children's Day is all about sweets. Each country has something that is connected with childhood more than rest of the dishes. For many it will be something sweet, for some something savory. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">I had many good memories from my younger years. Many family celebrations. Many parties. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">On one of my favorite pictures from childhood I jump on a bad with my cousins and has something big and square in a hand. Something dark, almost black. And you know what? It was whole bar of chocolate - that is what I call happy childhood ;)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Now, being older and maybe little smarter I know that, although great, it's more out there in culinary world that a simple bar of chocolate. Many desserts, wonderful cakes and cookies, many treats. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">So grab your kid, or If you had no kid your sister/brother/neighborhood kid, and bake those sweet individual cheesecakes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">Caramel cheesecakes(for16-20 muffin tins cheesecakes):</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><br />
</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">500 gram of cottage cheese (You can use cream cheese if you prefer)</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">380 gram of ready caramel </span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">50 gram of flour</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">1-2 tablespoon of butter</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">2 eggs </span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">pinch of sea salt</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;"><br />
</span></b></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="color: #999999;">optional - any nuts you love</span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Preheat oven 180C/320F</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Oh I really don't know what to write. Seriously it's the simplest cake ever. Just mix cheese with caramel until smooth. Still mixing add butter, flour - spoon by spoon, and eggs. Season with a sea salt. Of course you can make those with any base you want but sometimes I prefer just plain cheesecake. Pour cake mixture into paper muffin cups - leave few millimeters for growing. Now - you could sprinkle them with nuts.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Place in oven and bake 25-35 minutes, until they will darken. Leave for cooling in the oven, without opening (that prevent falling). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmBPzIXp4i-TwsbT4Z4GKrsgjVkqsGT-z5mpjg0ey8RFHzsAaQ77YrRRjdAOa1rGVKQKpQ641_O8ziRYIpcLCP_kW6Z5O_gPjlErI3exMfWYPc_pW6f-5rTGxCXexh5u2aFOnvjdmk3c/s1600/serniki+karmel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmBPzIXp4i-TwsbT4Z4GKrsgjVkqsGT-z5mpjg0ey8RFHzsAaQ77YrRRjdAOa1rGVKQKpQ641_O8ziRYIpcLCP_kW6Z5O_gPjlErI3exMfWYPc_pW6f-5rTGxCXexh5u2aFOnvjdmk3c/s640/serniki+karmel.jpg" width="426" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com3tag:blogger.com,1999:blog-3748638069716185684.post-59448362494759542432010-05-30T15:22:00.000-07:002010-05-30T15:22:51.779-07:00Sponge Strawberry Cake and Strawberry Curd<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUazu1MD7ZA0qO1p1nveAIHOQZ2vi_CRMm_NXKDtQoDY_wjELIgMk32dzhuEh9T2xQ-LXXUPtH9vzvIVe1DIlc0Ze_iO_SqHHTZcwSKgiLHPX_ypzCS_HlAuBw_uTcmeVtmMHtWrUdm0/s1600/DSC_0356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUazu1MD7ZA0qO1p1nveAIHOQZ2vi_CRMm_NXKDtQoDY_wjELIgMk32dzhuEh9T2xQ-LXXUPtH9vzvIVe1DIlc0Ze_iO_SqHHTZcwSKgiLHPX_ypzCS_HlAuBw_uTcmeVtmMHtWrUdm0/s640/DSC_0356.jpg" width="592" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"> First strawberries on a local market always make me feel happy. So when few days ago I saw those little, sparkling, red gems I knew I must make something. With summer almost around corner I think about those slow days on a countryside. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">My family would gather around this old, wood table. Table which, even quite small, was big enough for us. Some of us were sitting, some were walking with a cup of coffee around a house, some were running and playing here and there. Bees flying, trying to get to a sweet piece. Dog barking, wanting to grab our attention. Light pink Peonies in full grace in a garden.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">My dear grandma always bake with seasonal fruits. Sometimes it is a sponge cake, sometimes it is simple tart, sometimes more layered cake or torte. The key ingredient is always a freshness...and good, loving heart.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Sponge Cake (based on a recipe from lovely <a href="http://whiteplate.blogspot.com/">White Plate</a>):</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">5 farm eggs</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">130 gram of flour</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">130-150 gram of sugar (I use less than Liska suggested since I add sweet fruits and syrup)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"> 4-5 tablespoon of tropical syrup (I had those canned fruits in syrup and use that)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Strawberries - how many you like</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Strawberry Curd:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">200 gram of strawberries</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">2 egg yolks</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">2 tablespoon of brown sugar</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">1-2 tablespoon of butter</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXepPufQA9Cq-cnFWAgobeB7oMzckqud02PXhry5_JgzCtG486XxxuqzNC1KZtCjpF2kh5b9mLWmENN9MpZxIzYg6npEttKQ6PkhM-F4gnIliTTPSblFcLnub7E_vwKIL6-AIu4vY13X0/s1600/DSC_0363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXepPufQA9Cq-cnFWAgobeB7oMzckqud02PXhry5_JgzCtG486XxxuqzNC1KZtCjpF2kh5b9mLWmENN9MpZxIzYg6npEttKQ6PkhM-F4gnIliTTPSblFcLnub7E_vwKIL6-AIu4vY13X0/s640/DSC_0363.jpg" width="502" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">For cake:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Preheat oven 160-180C.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Mix eggs with sugar until they light in color and will extend like twice. You could also use method with separate whisking egg white and egg yolks. In that case you whisk egg yolks with sugar until they pale and thick, and whites with a pinch of salt in stiff peaks. Anyway - now the flour and syrup. Add it - if you use second method add it just to egg yolks and later whisk slowly white in a mixture. Put a cake mixture into bake pan and put cutted strawberries on it(you can also sprinkle cake with lefted canned fruits). Bake for 40 minutes, until it will be brown and almost dry. Try not to open an oven until it will be at room temperature.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #999999;">For curd:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Take a pan with heavy bottom. Cut strawberries into small pieces and add sugar. Heat until they will be soft and juicy. If you like more smooth curd - blend them (i did not, i like chunky pieces in curd). Cool down.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Whisk Egg yolks and add to a pan. Heat slowly. Stir. It should thickens slowly - but be careful not to burn it or heat too quickly. Take off from a heat and add butter. Cool in a fringe. Serve with a cake or just on a French toast.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38KWL7t7y8xyjWYuv7Ffmyxl3_i_BbUlAgycTsvISuMKWCLvj29ZSbPa6QojzNHVJLjbrA2MH36GknlrLmBvyC52JmxCeBdqbpvhDkOA01F_zykVcpoTS1VjHFZriCd4uQ7Xoa3gPyGU/s1600/BLOG+-+JAR+IN+THE+CITY15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38KWL7t7y8xyjWYuv7Ffmyxl3_i_BbUlAgycTsvISuMKWCLvj29ZSbPa6QojzNHVJLjbrA2MH36GknlrLmBvyC52JmxCeBdqbpvhDkOA01F_zykVcpoTS1VjHFZriCd4uQ7Xoa3gPyGU/s640/BLOG+-+JAR+IN+THE+CITY15.jpg" width="640" /></a></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-52445234332016770542010-05-27T13:30:00.000-07:002010-05-27T13:30:23.332-07:00May Daring Bakers Challenge - Piece Montee<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfHZlbZkb5o_JNRm8qhuFqcQ9heeLavmmnezBevuk-uc70IlfISfTUN9A4ndKqdwBeb-XBAwyNx8MF5J6goHRkc3prpvZLeL9qgtAepfynHkWq_ICWEk1XSkj0KImDioUpjALkgHKMgM/s1600/fr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></a><span class="Apple-style-span" style="font-size: small; margin-left: 1em; margin-right: 1em;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfHZlbZkb5o_JNRm8qhuFqcQ9heeLavmmnezBevuk-uc70IlfISfTUN9A4ndKqdwBeb-XBAwyNx8MF5J6goHRkc3prpvZLeL9qgtAepfynHkWq_ICWEk1XSkj0KImDioUpjALkgHKMgM/s1600/fr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfHZlbZkb5o_JNRm8qhuFqcQ9heeLavmmnezBevuk-uc70IlfISfTUN9A4ndKqdwBeb-XBAwyNx8MF5J6goHRkc3prpvZLeL9qgtAepfynHkWq_ICWEk1XSkj0KImDioUpjALkgHKMgM/s640/fr.jpg" width="384" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">The May 2010 Daring Bakers’ challenge was hosted by Cat of </span></span></span><a href="http://www.littlemisscupcakeparis.blogspot.com/"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Little Miss Cupcake</span></span></span></a><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ692OHC1hHeqafLXiRNrIqpwniho3N35KsyOYwWgPoEQNC9OvvOWMdSdhVw7j0QTW74oG4UoZjwk1pHqDqDz8rMrIROf679ssUVsX5bqjs3iexiWdcTmueSJ8goJPkENdXZzl1pukHAw/s1600/ptys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ692OHC1hHeqafLXiRNrIqpwniho3N35KsyOYwWgPoEQNC9OvvOWMdSdhVw7j0QTW74oG4UoZjwk1pHqDqDz8rMrIROf679ssUVsX5bqjs3iexiWdcTmueSJ8goJPkENdXZzl1pukHAw/s640/ptys.jpg" width="640" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ciKEnMtVUXg3LbTXn8Q2jajTZ6jnoqk9kurXfbjXErW0PagI9yPEXkNmP9WgHWxXvtOdPvNEwOVzwelv32qlnIh8U_sHRo-koL5NHcLNP31yiO2mPLxRgBoOAnpAmyWVmCyncnd6clM/s1600/ptysio+before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ciKEnMtVUXg3LbTXn8Q2jajTZ6jnoqk9kurXfbjXErW0PagI9yPEXkNmP9WgHWxXvtOdPvNEwOVzwelv32qlnIh8U_sHRo-koL5NHcLNP31yiO2mPLxRgBoOAnpAmyWVmCyncnd6clM/s1600/ptysio+before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ciKEnMtVUXg3LbTXn8Q2jajTZ6jnoqk9kurXfbjXErW0PagI9yPEXkNmP9WgHWxXvtOdPvNEwOVzwelv32qlnIh8U_sHRo-koL5NHcLNP31yiO2mPLxRgBoOAnpAmyWVmCyncnd6clM/s640/ptysio+before.jpg" width="640" /></span></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">How lovely - they looks like little clouds</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I made two versions - one was with strawberry mouse and second was filled with classic caramel and deeped with chocolate. With first one I tried to built more classic Piece Montee, decorated with pink flowers and spun sugar - very dangerous if you ask me, you could easly burn your fingers to death. Scary.</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpu_SEVPlXjxUm_IAh8VowzYEFPtD6kcc9sxrAQ1gaKQ55UxbvYy3A58_umbxOYjVbHN6MS75kaVJPh-Yphj8xqtZjUlsubwk1Zwb-gwm6BPbYhOp3uG0liCnCVS6tgVK8r4I1uHKco2k/s1600/DARING+KITCHEN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpu_SEVPlXjxUm_IAh8VowzYEFPtD6kcc9sxrAQ1gaKQ55UxbvYy3A58_umbxOYjVbHN6MS75kaVJPh-Yphj8xqtZjUlsubwk1Zwb-gwm6BPbYhOp3uG0liCnCVS6tgVK8r4I1uHKco2k/s640/DARING+KITCHEN.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #999999;">Spun sugar is really amazing if you're not afraid. You can made any shape you want and decorate your desserts.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Second is different - i tried to play with challenge and made more architecture shape. I filled the big one with caramel and deep in chocolate, I serve it with one piece in deconstruction.</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61EztevpFrIBym8Ewel3iJs6GP6P2Ztl_sNyzeq5MrY14951odQ7uS0u_5OkLx55JPq-fTcw8h1s3r-8UuXVX-Hqu7ay_1jJ2ZJ8M-Qxlrt5ICUWdkZgRzh2PDwZAbWw8X_XrdBjSKb4/s1600/peux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61EztevpFrIBym8Ewel3iJs6GP6P2Ztl_sNyzeq5MrY14951odQ7uS0u_5OkLx55JPq-fTcw8h1s3r-8UuXVX-Hqu7ay_1jJ2ZJ8M-Qxlrt5ICUWdkZgRzh2PDwZAbWw8X_XrdBjSKb4/s640/peux.jpg" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJB5MS2Wtn-qqVDw-xLESXc8NLAueQRPIvqS9IwiFB-1Yxbfb-H_GkqMSFExraZYy1NDJ5mwufKCh8L9mZcymNsJJzV_TGuzVod29wW1UagvLdOAfo_sBQlpmREoTC9lZ8CRlT1QMOBQ/s1600/wowza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJB5MS2Wtn-qqVDw-xLESXc8NLAueQRPIvqS9IwiFB-1Yxbfb-H_GkqMSFExraZYy1NDJ5mwufKCh8L9mZcymNsJJzV_TGuzVod29wW1UagvLdOAfo_sBQlpmREoTC9lZ8CRlT1QMOBQ/s640/wowza.jpg" width="486" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Really, really enjoyed this one. Since I tried choux first time I was in love. Sweet, savory - it doesn't matter, i love them all. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; line-height: 14px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-size: x-small;">For all recipes please visit our this month host ^_^</span></span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0tag:blogger.com,1999:blog-3748638069716185684.post-87149943341162467552010-05-18T01:40:00.000-07:002010-05-18T01:40:42.163-07:00Simplicity of dessert - Chocolate éclair<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDDyLkHVj9M0CoFRrbuv-JiGQNXkYP3on6yeJEMLIKHtkpHB7somBUvRazFWU-LW6ou3RW0CLZrYUzfh2sPTaVVuYK_XWrZoeq3rXY5NxceJBTS1HCQT7fnlKU6iICep9U29joxbTSS4/s1600/eklery+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDDyLkHVj9M0CoFRrbuv-JiGQNXkYP3on6yeJEMLIKHtkpHB7somBUvRazFWU-LW6ou3RW0CLZrYUzfh2sPTaVVuYK_XWrZoeq3rXY5NxceJBTS1HCQT7fnlKU6iICep9U29joxbTSS4/s640/eklery+2.jpg" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lately I became really obsessed with choux pastry. But what is choux? Well it's wonderful recipe for kind of puff pastry used to make those amazing things like éclairs, profiteroles, choux swans, clurrels and of course infamous St. Honore cake.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The classic is to make it sweet, but since I love to twist recipes I already tried savory version, filled with blue cheese or kind of pate. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But it's not about what I will be write today. Today is an éclair day on my blog. So since those lovely puffs speaks for themselves I am done with writing. Just want to say one thing - eating them for breakfast with strong espresso will definitely make your day, especially now in Poland - it's raining for almost 3 weeks or so. Depressing. Anyway - meet the lovelies.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">CHOCOLATE COVERED ELAIRS</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Choux pastry (for 35-40 small one):</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">½ cup (125g) whole milk<br />
½ cup (125g) water<br />
100gram butter, cut into small pieces<br />
¼ teaspoon sugar<br />
¼ teaspoon salt<br />
120gram flour<br />
2-3 large eggs, at room temperature</span></span></span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, sans-serif; font-weight: normal; line-height: 20px;"><br />
</span></span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chocolate hard glaze:</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 gram of dark chocolate</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon of thick heavy cream</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon of vanilla sugar ( home made by adding vanilla beans to caster sugar, closed for some time to mix a flavor)</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #999999;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven 320F/180C.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">In a heavy bottomed saucepan pour the milk, water, butter, sugar and salt and bring to the boil. If a mixture is boiling add all of the flour at once, reduce the heat to mediumand start to stir the mixture quickly with a wooden spoon. The dough comes together almost at once. Now - carry on stirring for a further 2-3 minutes to dry the dough. The dough should be smooth, silky. Turn off the heat and transfer the dough into a bowl. Using your handmixer add the eggs one at a time,beating after each egg. Watch again - the dough will start to separate into small pieces, it's normal so do not worry. After a while of mixing the dough will be all together again. Ended effect should be thick and shiny, but also quite runny.The dough should be still warm. Now the tricky part - you need a pastry bag or at least thick plastic bag with cutted corner. Make small hole. Put the dough into pastry bag and pipe onto parchment-lined bakingsheet. Make bigger free-spaces than you think you need - the pastry will raise, a lot. Bake them until golden brown and raised like twice. If they are browning to quickly turn down temperature to 150C and bake until they will dry. Cool down.</span></span></span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">Glaze - melt chocolate with cream and sugar in a bowl placed on a high saucepan with shimmering water. Take from a heat and cool down just a little. Deep your lovelies and place to dry them. Serve on a breakfast with thick heavy cream and strong espresso.<br />
</span></span></span></b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #999999;">I did not filled mine since I made them really small, but the chocolate is a must so I glazed them :)</span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixLN3QGNJovyhz4Qtn0I35R-KvveQ0n2cciV3CwsubZz9htCsiHKkj0qK_M2EgAN3cmcV2sIQbvXbPylR3S9mUabAi0h_Kt0TIbNdvhhDkpWRK55Lzml_WeiYC4Dr2TfNMK3Lz6hKM_E/s1600/du%C5%BCy+ekler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixLN3QGNJovyhz4Qtn0I35R-KvveQ0n2cciV3CwsubZz9htCsiHKkj0qK_M2EgAN3cmcV2sIQbvXbPylR3S9mUabAi0h_Kt0TIbNdvhhDkpWRK55Lzml_WeiYC4Dr2TfNMK3Lz6hKM_E/s640/du%C5%BCy+ekler.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com2tag:blogger.com,1999:blog-3748638069716185684.post-79147997747628520272010-05-14T13:51:00.000-07:002010-05-14T13:51:49.623-07:00Crepes with creamy chicken filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFH_a_DgxyaVVVjO7Y9p8tdH0BiRWi8rQ1ROKQwzX9a5BJ2P9U3GYnvzToOPaLVK8ZCAI9cS-979_MRpcqHvFm_WG_MIgNB7cUnYEpj-HGU97ADMRFVsW0Ai0VBFvVTvrZzdjh-mHAzHU/s1600/te.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFH_a_DgxyaVVVjO7Y9p8tdH0BiRWi8rQ1ROKQwzX9a5BJ2P9U3GYnvzToOPaLVK8ZCAI9cS-979_MRpcqHvFm_WG_MIgNB7cUnYEpj-HGU97ADMRFVsW0Ai0VBFvVTvrZzdjh-mHAzHU/s640/te.jpg" width="468" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">People are funny about their traditions. We can easily see ourselves as modern as you can imagine, but when it comes to traditions - we are very closed for changes. Of course we like (well, most of us)to explore, like to visit different places, meet new people, but just to some extend.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">The same with the food. Home-connected food, to be exact. New tastes are amazing, but nothing can beat dishes from our homes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Almost any stranger, asked randomly on a street, can name few, which could brings him some memories. But some dishes, not strong settled in past with one event or person, are more like a lifesaver. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">When we are in pain, we feel down and not want to do anything or see anybody. We can't remember when we taste them first time, who cook it for us, but we have special place in heart for those.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Since we just hit like 3rd or 4th week of non-stop raining I felt down today. So in that situation usually I had one solution - to cook something very tasty, very simple and very warm. Warming your body is first step to warming your heart - believe me.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaqJIjgSu92ClkNq89hma-sZepGw_lScmiX9dGUGWKAcPVaNi-jOd0m7myy2U-Eo0IIqz1aJD0HZWNfn-ftOKc_jeg7vaBJDAeAX2IS3qgK8xPbyo2tXmAHWtjMqmoj6Dt5-BVIdo_cs/s1600/BLOG+-+JAR+IN+THE+CITY5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaqJIjgSu92ClkNq89hma-sZepGw_lScmiX9dGUGWKAcPVaNi-jOd0m7myy2U-Eo0IIqz1aJD0HZWNfn-ftOKc_jeg7vaBJDAeAX2IS3qgK8xPbyo2tXmAHWtjMqmoj6Dt5-BVIdo_cs/s640/BLOG+-+JAR+IN+THE+CITY5.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>Crepes with creamy chicken pate and <i>barszcz</i>( traditional polish beetroot clear soup)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>For crepes:</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>2 eggs (I used farm ones)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>3 tablespoon of melted butter</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>100 ml of sparkle water</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>150 ml of milk</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>200-220 gram of flour</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b><br />
</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>For filling:</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>100 gram of cream cheese (could be one with herbs)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>2 tablespoon of sour cream (if you can't find it in your country try thick Greek yogurt)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>500-600 gram of cooked chicken (mine was leftover from making chicken broth)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>one small onion</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>piece of bread, soaked in small amount of water (the best is not fresh one but 1-2 days old bread)</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><b>Spices - I use some sumac, salt, pepper and dry garlic flakes </b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Start with making crepes. In high bowl mix (I whisk it with electric blender) eggs, flour, milk and water. Salt to taste and break taste with pinch of sugar. Now - do not be nervous about texture. Making crepes is very, very easy but it comes with a time. Try and see - add some milk or water if batter is too thick. Add some flour if it's too runny. Don't panic.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Now take a nice 20-25 cm skillet and brush a little with butter and oil. You make your crapes on almost dry skillet. Again - don't panic. It is easy but you must be quick. Just pour batter ( I usually use 30-40 ml for one) and taking from a heat swirl your pan to cover its bottom. Put on a heat and cook until you can easily flip it on a second side. I use my hands - don't do it if you're sensitive or are freshman cook. I live in eastern Europe, I have asbestos hands.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">After using all batter cover your crapes and set them aside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Now - the filling. Chop onion and fry on 1-2 tablespoon of butter until it will be soft. Add chopped chicken, season it with spices and fry for another 1-2 minutes. Cool down. Using blender mix soaked bread, chicken, onion, cream cheese and sour cream. You want to get nice, smooth texture of unbaked pate, but do not over do it. It's not soup.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Put one, big tablespoon of filling over a crepe. Roll in favorite shape. Serve cold or fry on a butter and serve hot. Best with homemade <i>barszcz</i>. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">So what - doesn't you feel better know? I told you so.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOudGR2u0-bSVqSnLyssCrBFYtkno28gvato7LmBJCjo2Xa1T8T7CeTZZibvcecpzbd-QQbLk9xutwUd1bJWIxln0BjnSFKJic8kx8q_HxmAMfVNfyQooxuBsRNBCVqC8z4qGMQb4DHk/s1600/nalesnik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOudGR2u0-bSVqSnLyssCrBFYtkno28gvato7LmBJCjo2Xa1T8T7CeTZZibvcecpzbd-QQbLk9xutwUd1bJWIxln0BjnSFKJic8kx8q_HxmAMfVNfyQooxuBsRNBCVqC8z4qGMQb4DHk/s640/nalesnik.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div>Aśkahttp://www.blogger.com/profile/17261240453925346046noreply@blogger.com0