▲▲▲chez céline

Carrot cake

2012-03-01T11:12:00.000+01:00

This is Baby T's favourite cake recipe, so it is without nuts.

Preheat oven at 180°C.

Ingredients: Makes about 12 cupcakes

1 1/4 cup flour

1 tbsp baking soda

1 pinch salt

1 tbsp cinnamon

1/2 vanilla pod

125 g soft butter

1 cup sugar

2 eggs

1 cup grated carrots

Mix together butter, sugar & eggs.

Gradually add in the dry ingredients.

Whisk until smooth.

Finally mix in the carrots.

Bake for about 25 minutes.

Flammekueche

2012-02-28T10:45:00.000+01:00

▲▲▲ My mum brought me some organic fonds de tarte flammée from Strasbourg. So, here is my first flammekueche! It was delicious.

Ingredients:
Fonds de tarte flammée
Bacon
Onions
Crème fraîche
Fromage frais
Salt
Pepper

Preheat oven 250°C
Mix half fromage frais & half crème fraîche, add salt and pepper to taste.
Put over the base, sprinkle with onions and bacon.
Cook for about 6 minutes (until the edges of the tart are golden)

If you want more information on Flammekueche, go to my post
Flammekueche in Alsace

Beef Fusion

2012-02-27T19:58:00.001+01:00

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Ingredients are : (serves 3)
Thai rice
300g minced beef
2 tablespoons peas (optional)
1/2 an onion, diced
1 chilli pepper (remove the seeds), chopped finely
1 tablespoon sugar
1 tomato, diced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon fish sauce
coriander
1 lemon

Stir fry the onion in a bit of olive oil, then add the minced meat, stir and cook for 1-2 minutes.
Then add 1/2 the tomato, the peas, ginger, sugar and sauces. Add a little water.
When ready, serve on white rice, sprinkle with coriander and add the rest of tomato and a slice of lemon.

Raspberry & Home Made Chantilly Waffles

2012-02-25T18:56:00.000+01:00

▲▲▲ THE effortless dessert!
You will need:
Organic waffles
Sprinkle with icing sugar
Put some chantilly
Decorate with the berries of your choice

To make chantilly:
25 cl liquid cream (the colder the better)
2 tablespoons icing sugar
An iSi Gourmet Cream Whipper

2012-02-20T22:22:00.000+01:00

▲ ▲ ▲ Hello & goodnight to all my readers from Russia, France, Sweden, the US, the UK, the United Arab Emirates, Canada, Germany and Venezuela at the moment... I am quite impressed!

Let me know what you'd like to read more about!

Today I started on Pinterest... It is very fun and quite addictive I must say.

I have been mostly repinning but also added a few pics from Le Petit Atelier de Paris...

This Pinterest makes quite a good inspiration wall!!

Have a go!

▲ ▲ ▲

Kids bedrooms

2012-02-20T12:54:00.001+01:00

RTIF

Gredelin

Ferm Living

by Little Red Stuga

Seventy Tree

Varpunen

Weekday Carnival

Featuring ByNord bed linen... Nice for a cosy winter!!

▲ ▲ ▲ As you may have noticed this is the second thime I am posting these pics. Inadvertently deleted the first post!! Here are some pics of kids bedrooms and playrooms from around the web... a good friend of mine was looking for some inspiration... so hope this helps!

Il artista

2012-02-19T16:49:00.000+01:00

▲ ▲ ▲ I L A R T I S T A

♥

Chocolate Chip-Coffee Muffins

2012-02-17T17:01:00.000+01:00

▲ ▲ ▲ found here

Ingredients:
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray

Preheat oven to 400°F/180°C.

Combine first 5 ingredients.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.

Put into muffin tin and bake for 20 minutes.

The muffins are delicious without any topping at all... but I had fun making a coffee icing for some of them.

Happy Valentine's Day!

2012-02-14T18:25:00.003+01:00

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Em Tanner Designs

2012-02-10T16:18:00.000+01:00

▲▲▲ N I C E T H I N G S A T

http://www.emtannerdesigns.com/

You will find plenty of funky customizable plates, mugs and apparels.

You can get a personal plate for each member of your family.

Baby T has been loving his plate ever since he had it!

H A V E F U N !

Black Midnight Cupcakes

2012-02-07T21:43:00.000+01:00

▲▲▲ This was my Sunday work after playing in the snow! This recipe is originally meant for a Black Midnight Cake, but I decided to make it for cupcakes as it is funnier for Baby T! And again, it is American, which means dead simple contrary to French cakes in general...

Ingredients:

2 1/4 cups flour

1 2/3 c. sugar

2/3 c. cocoa

1 1/2 tsp baking soda

1 tsp salt

2 1/4 tsp baking powder

1 c. water

3/4 c. crisco ... hehe, I had to google this one ... as there was a note next to this which read "= 175 g" ... of what? ... BUTTER (melted works well)

3 eggs

1/2 vanilla

Method:

Mix and beat all together for 3 minutes!!

Cooking time: 25 minutes at 180°C

Cream:

1 cup icing sugar

1 c. bitter cocoa

A bit of milk

(I added a few drops of bitter almond essence. It would work well with orange essence as well.)

Pompon

2012-02-04T21:26:00.000+01:00

▲▲▲ We met the cutest dog everrrr today! He is called Pompon and lives at Le Petit Atelier de Paris!

♥

Bookhou

2012-02-03T11:00:00.000+01:00

▲▲▲ N I C E T H I N G S A T

WWW.BOOKHOU.COM

Cumin and lemon chicken

2012-02-03T10:50:00.001+01:00

▲▲▲ Tastes heavenly good and is super easy to prepare. Approved by baby T!

For 2 or 3 servings:
300g boneless chicken, diced
1 onion, coarsely sliced
1 garlic clove
Lemon confit in olive oil
Olives
Cumin seeds
1 star aniseed
Olive oil
Salt.

Instructions:
Stir fry the onion in 2 tablespoons of olive oil.
Add a crushed garlic clove.
Then when the onion is golden, add the chicken.
Sprinkle with 1 or 2 tablespoons of cumin seeds. Add the star aniseed and salt to taste.
Then add some water. It should not cover the chicken at all.
After about 10 mins, add the olives.
Leave to simmer for another 10 mins.
When ready to serve, put slices of lemon confit over the chicken.

You may serve it with roast potatoes or rice. Very comforting after a Siberian cold winter day!

Lemon confit in olive oil is widely used in tajines of North Africa and the Middle East.

Crêpes for Candlemas

2012-02-02T12:04:00.001+01:00

My recent discovery is crêpes with sugar & cinnamon sprinkled when still hot on the pan. It is hands down better than lemon & sugar or maple syrup.

Today is Clandlemas in Christian calendar or the Presentation of Jesus at the Temple. In France, it is called Chandeleur. The tradition is to make crêpes on this day...
When making the crêpes, it is said that if the cook can flip a crêpe while holding a gold coin in the other hand, the family is assured of prosperity throughout the coming year.

Ingredients:
259 g flour
4 eggs
1 pinch salt
50 gr soft butter
1/2 l. milk

Make a well in the flour and mix in the eggs. Then whisk in the milk, salt and butter. Adding them gradually.
Leave the dough to rest for at least an hour (2 or 3 is best)! The crêpes will be thinner and easier to make!
Make sure you grease the pan before the first crêpe.

ENJOY YOUR CRÊPES TONIGHT!

Peanut Butter Cookies

2012-01-31T21:22:00.003+01:00

Today I am sharing a recipe that comes from my mum! Recipe which she had when she was in Canada... I grew up eating those peanut butter cookies.

Ingredients:

1/2 cup soft butter
1/2 cup brown sugar
1/2 cup granulated sugar

1 egg
1 cup peanut butter
1/2 tsp vanilla
1/2 tsp salt
1 1/2 all purpose flour

Preheat oven to 370°F.

Mix well butter, and sugars until creamy. Then gradually beat in the rest of the ingredients.

Roll the dough into small balls. Place them onto a greased cookie sheet. Press flat with a fork. Today I used my new homemade cookie stamper.

Bake about 10 to 20 mins.

Japanese style smoked herring & red kuri squash

2012-01-30T21:40:00.001+01:00

This is a very fast and easy recipe for lazy days!
Stir fry the squash, with half an onion and thinly cut ginger. When almost cooked, add in 2 tablespoons of dark soy sauce and/or 2 tablespoons of oyster sauce. If the sauce is too thick, add 1 or 2 tablespoons of water.
Cook the rice and when almost cooked, place the herring on top to warm it up.

Note from Wikipedia : 

Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene!!
Herring are very high in the long-chain Omega-3 fatty acids EPA and DHA. They are a source of vitamin D.

Café Grenadine

2012-01-28T17:52:00.002+01:00

Baby T had a busy afternoon playing at the Café Grenadine... a café for babies & kids!!
This cool café serves organic, and kid-friendly cakes, fruit mashes, & lunches, as well as fun craft products. Baby T was very curious to go and see what was going on in the kitchen behind the counter...
You can also book the place to make a birthday party!!

Paper flowers @my little day

2012-01-27T21:17:00.001+01:00

Just spotted these vibrant paper flowers @ my little day... Had a very sunny day today... Now looking forward to Spring!!

HAVE A LOVELY WEEKEND!

Pistachio marble cake

2012-01-26T21:08:00.000+01:00

This cake was an instant hit with Baby T! It does not look as marbled as we would wish for as I did not use any colouring.

Serves 8

90g melted butter

3 eggs (yolks & whites separated)

180g sugar

140g flour

1 pack or tbsp baking soda

1 pinch salt

1 to 2 tbsps pistachio paste

Preheat oven 180°C.

Mix together butter, sugar & yolks. Then add in the flour, baking soda and salt. Divide the mixture into two. Add in the pistachio paste to one part of the mixture.

Pour into greased baking mold of your choice alternating with the mixtures.
Bake for 45 mins

Cranberry Lemon Cupcake

2012-01-25T21:54:00.000+01:00

preheat oven to 350°F (180°C)
makes 12 cupcakes

Ingredients:
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp of salt
3/4 cup of sugar
1/2 cup butter, melted and cooled slightly
2 eggs
2 tsp grated lemon zest
1/2 cup milk
1 cup of dried cranberries

1. In a mixing bowl, mix the flour, sugar, baking powder, lemon zest and salt. Add the butter and mix well. In a measuring jug, mix the milk, the eggs. Add slowly to the flour mixture, beat until smooth. Stir in the cranberries.
2. Put into the cupcake tin. Bake in oven for 20 to 25 minutes. Let cool, then top cooled cupcakes with home made chantilly and sprinkle with grated lime.

Miffy Magnet & Hide-and-seek books

2012-01-24T20:50:00.000+01:00

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Sundried Tomato and Goat Cheese Omelette

2012-01-24T19:46:00.001+01:00

Wonderful & simple recipe from the New York Times!

For each omelet:
2 eggs
1 tablespoon low-fat milk
Salt and freshly ground pepper
1 small garlic clove
2 teaspoons extra virgin olive oil
2 tablespoons chopped oil-packed sun dried tomatoes
1/2 ounce crumbled goat cheese (about 2 tablespoons)
A few leaves of fresh basil, cut in thin strips
1. Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
2. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
3. As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg “pancake,” then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Another way to make a 2-egg omelet is to flip it over before adding the filling. Do this with the same motion, jerking the pan quickly away from you then back toward you, but lift your hand slightly as you begin to jerk the pan back toward you. The omelet will flip over onto the other side, like a pancake. Place the filling in the middle. Then use your spatula to fold one side over, then the other side, and roll the omelet out of the pan.
Yield: 1 serving.
Advance preparation: You can chop the sun-dried tomatoes and crumble the cheese hours before you make the omelet.

Carrot & Coriander soup

2012-01-23T17:08:00.002+01:00

This is a lovely recipe from Delia Smith. Very nice on a cold winter day.

Ingredients
900 g carrots peeled & chopped
1 tbsp coriander seeds
25g butter
1 clove garlic, crushed
1, 2 l vegetable stock
3 tbsp crème fraîche
salt & pepper

Method

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely.

Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes. Next, add the stock and season with salt and pepper and bring everything up to the boil.

Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.

Origami Finger Puppet

2012-01-22T17:04:00.001+01:00

▲▲▲Today I made 2 cute origami finger puppets for Baby T to play with. He first spotted some in an all Japanese origami book... unfortunately I didn't manage to come out with the proper folded puppet. So I had a look on the internet and found this easy peasy tutorial!
How to Create an Origami Puppy Finger Puppet: 14 steps (with pictures)

Thit Kho / Vietnamese Braised Pork

2012-01-22T10:13:00.002+01:00

▲▲▲Sharing the Thit Kho Recipe as the Têt / New Year is coming! This is one of the easiest meat recipes I know. Baby T is a real fan and goes crazy when he sees this dish!!

Wishing up a very happy, prosperous and lucky New Year!

Ingredients:

Serves 6

600 g pork shoulder pieces
3 stalks chives
100 g powdered sugar
10 cl nuoc mâm (fish sauce)

Marinated vegetables:

200 g mungo beans
1 carrot
1/2 cucumber
3 tbsp vinegar
1 tbsp sugar
1 tsp salt

Preparation:

1. Grate the carrot and slice the cucumber. Marinate with the mungo beans into 50 cl water with vinegar, sugar and salt.
2. Make meat cubes of about 3 centimetres.
3. In a saucepan, caramelize the sugar with a bit of water. When golden, add 1 litre water and nuoc mâm. Bring to a boil. Add in the meat and boil for 10 minutes.
4. Lower heat, and simmer for at least one hour, until the meat is very tender.

You may add boiled eggs while the meat is cooking.

5. When ready to serve, sprinkle with finely chopped chives. Serve with marinated vegetables and perfumed rice or sticky rice.

Galette des Rois

2012-01-21T12:10:00.000+01:00

In France, we traditionally celebrate Epiphany eating Galette des Rois on the second Sunday after Christmas. The Galette des Rois is a mainly consists in a frangipany filled puff pastry.

A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service.

Baby T pinched the fève while we were taking the photo!

Guacamole

2012-01-21T11:23:00.000+01:00

Yields about 1 to 2 cups

2 avocados
1 chopped (red) onion
2 medium tomatoes, chopped
1 chili, seeded (better wear kitchen gloves) and chopped
1/2 cup fresh coriander, chopped
2 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
Juice 1/2 lime or lemon

Lightly mix all ingredients with pieced avocados, except the lime juice, so that the mixture is slightly chunky.

Squeeze the lime or lemon juice over the top and serve.

Christmas gingerbread cookies

2012-01-21T11:22:00.000+01:00

Sound Books : Anatole

2011-12-28T20:43:00.000+01:00

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Slovenian Flavours

2011-07-31T21:50:00.002+02:00

Here is a post to thank Slovenia & Slovenian friends for their warm welcome last May.

Village party on the occasion of our European Comenius project.

Wine tasting at a village inn in Rence.

A choir was there to enhance the atmosphere

Thịt kho

2011-04-21T11:43:00.005+02:00

Thit kho is an all-time favourite Vietnamese dish. It can be eaten in all seasons and is very easy to make, but plan in advance as it needs to simmer for one hour!

Swedish breakfast

2011-02-12T23:00:00.002+01:00

 Sweden is one of those countries that are great if you want a choice of things which are everything but sweet.

Cool & refreshing cucumber water! Something very popular with spa aficionados.

Smörgås (open-faced sandwich) consisting of bread, butter and a slice of cheese. You can spice up your smörgås with a variety of traditional toppings, including gurka (cucumber), tomat (tomato), and cold cuts such as skinka and nötkött (ham and beef).

Meatballs

Pickles, sauces and cottage cheese

Cold meats

Another option is Knäckebröd (crisp bread) with kalles caviar.

Muesli is also very popular. The blend of flakes, grains and sometimes dried fruits is usually served with filmjölk, a soured yogurt similar to buttermilk.

Grains & dried fruits for a self-made muesli mix

Sour yoghurt

Swedish people like to drink a lot of coffee (kaffee)...

Kanelbullar - Swedish Cinnamon Rolls

2011-02-12T22:28:00.003+01:00

Swedish cinnamon rolls have to be the best I have ever tasted. Beating the Canadians and the French... Have to check in other countries...

Recipe from SWEDEN.SE

Ingredients

25 buns

35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
1 egg
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour

Filling:
100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon

Glaze:
1 egg
2 tbs water
pearl sugar

Preparation

Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220oC/425oF) for 5–6 minutes. Allow to cool on a rack.

Red Thai Chicken Curry

2011-02-12T22:11:00.001+01:00

This is a very refreshing alternative to Indian curries, with a far-east note.

Ingredients (serves 2)

1 big onion, diced

1 tablespoon olive oil

300 g chicken, diced

4 dried keffir leaves

2 to 3 teaspoons red Thai curry paste

2 tablespoons fish sauce

1 tablespoon sugar

3 medium tomatoes cut into 4

1/2 cup water

150 ml coconut milk

Juice of half a lemon or lime

Optional: 2 lemongrass sticks

Fry the onion in olive oil until golden.

Add the chicken, curry paste, fish sauce, sugar, water and coconut milk. Stir.

Then add in the keffir leaves (and lemongrass sticks). Leave to simmer for 5-10 minutes.

Add in the tomatoes. They must not overcook, so be sure to stop the heat when they have become soft.

At the last minute, add the lemon or lime juice. (Avoid heating it)

Serve with rice.

Thick Onion Tart

2011-02-12T21:57:00.001+01:00

This is a recipe from Delia's Complete Cookery Course
*Pastry (you can use ready made pastry rolls)
*Filling:

700 g onions, chopped fairly small 50 g butter 2 large eggs, beaten 110 ml double cream, natural yoghurt or milk 1 level tablespoon grated Cheddar cheese salt and freshly milled black pepper

Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan and, if at the end of the time they haven't turned almost mahogany brown, turn the heat up and cook for a further 10 minutes. Then roll out the pastry to line the tart tin, prick the base with a fork, place it on the pre-heated baking sheet, and bake in the centre of the oven for 15 minutes. After that remove from the oven and brush the inside of the pastry case with a little beaten egg (from the filling), and return to the oven for another 5 minutes. Then spread the onions all over the base of the tart, whisk the beaten eggs together with the cream and some seasoning, and pour as much of this mixture over the onions as possible (depending on how much the onions have reduced, there may be a tiny spot left over). Finally sprinkle the cheese over the top, return the tart to the oven and bake for 30 minutes till the filling is puffy and golden brown.

Chả giò

2011-01-02T16:31:00.002+01:00

Ingredients: Makes about 25

Rice paper

For the filling-

grind all ingredients one by one and then mix together

2 carrots

1 small onion

500g minced pork meat

1 handful of rice vermicelli

15 black mushrooms

For the sauce-

2 1/2 tbsp sugar

12 tbsp water

1/2 lemon (juice)

1 garlic clove (minced)

4 tbsp nuoc mam (fish sauce)

Moist each rice paper sheet with water or coconut water to add crispiness when fried.

Rolls must be fried until golden and the meat is cooked.

They can be eaten on their own or rolled in lettuce and mint leaves and dipped into nước mắm pha.

Butter cookies

2010-12-26T14:17:00.002+01:00

We have been making these cookies for Christmas since I was a kid! Therefore had to post this photo to inaugurate the blog!

Capon with dried fruits and chesnuts

2010-12-26T14:11:00.003+01:00

This is one of my mum's delicious dishes for the season.

Le Fenouil

2010-12-26T14:03:00.002+01:00

Le Fenouil, with its 800m², is the largest organic store in France. In addition to having a wide variety of products, it has the friendlest staff ever!

http://lefenouil-biocoop.fr/

2, Rue des Noisetiers
ZAC de la Pointe
72190 Sargé-Lès-Le-Mans

Here is only a glimpse of what you can buy there.

Great range of flours

Breads and pâtisseries

Quiches

Cheeses

Dried fruits

Teas

Kosonac

2010-12-26T12:55:00.001+01:00

Kosonac is a traditional brioche from Romania which is made for celebrations such as Christmas.

Christmas seafood

2010-12-26T12:46:00.001+01:00

It is traditional to have seafood for Christmas in France. People get up very early on December 24 to go to the market and buy fresh seafood.

Langoustines

Bigorneaux

Maki sushi

2010-12-26T12:03:00.006+01:00

A bamboo mat and paddle

Sushi rice
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).

Nori seaweed

Sushi vinegar

Different fillings: omelette, salmon, avocado, carrots, tuna and mayonnaise

Condiments:

wasabi

soy sauce

pickled ginger

Gambas à ma façon

2010-12-20T22:21:00.001+01:00

Carrot cake cupcakes

2010-12-19T15:09:00.006+01:00

Although decorated cupcakes are very trendy and cute to look at, I have never really liked eating the sugary layer on top. I would definitely be tempted to do something more creative with icing but still wonder who would eat them!

So here I am posting a recipe of plain carrot cake cupcakes which are quite a delight without being overloaded with sugar.

Serves 6 people or makes about 12 cupcakes

350g carrots, grated

120g soft butter

140g brown sugar

1/2 tsp four spices

Rinds of 1/2 an organic orange

3 eggs

A pinch of salt

50g almond powder

1/2 tsp cinnamon

15g grated fresh ginger

200g flour

1 tbsp baking soda

100g nuts

Preheat oven at 160°C.

In a large bowl, mix soft butter, sugar, four spices and salt. Whisk for 3 minutes and then add the orange rinds, the eggs one by one whisking after each, the almond powder, the nuts, the cinnamon and ginger, and finally the flour and baking soda mix.
Add the carrots at the last minute.

Put the mixture into a cake tin and bake for approximately 1 hour.

If making cupcakes, cook them for 30 minutes.

Chicory salad

2010-12-18T19:46:00.001+01:00

2 or 3 small chicories, sliced

Dill

1 tbsp mustard seeds

1 tsp pink peppercorn

For crunchiness, you may add some thinly diced turnips.

Vinaigrette sauce:

2 tbsp virgin olive oil

1 tbsp red wine vinegar

1/2 tsp mustard

1/2 tsp salt

Pepper to taste

Boîte chaude au Mont d'Or

2010-12-18T19:38:00.005+01:00

This is a typical winter recipe of Franche-Comté when it is the season of a raw cow's milk cheese called Mont d'Or. It is produced between August 15 and March 15, and sold between September 10 and May 10. It is presented in round boxes made of spruce giving the cheese a flavoury, woody taste.

The name, Mont d'Or, is that of the highest mountain of the Doubs region.

It was already written about in the 17th century and was on King Louis XV's table.  

How to prepare it:

First, divide a garlic clove into four pieces and put them into the cheese with the help of a knife.

Put some foil underneath the box and put the box into its lid.

Then put into the oven at 220°C and bake for about 25 minutes until it has a golden colour.

When ready stir the cheese a little. It is traditionally served with jacket or steamed potatoes, charcuterie and white wine. I chose to make a leaf chicory side salad.

http://www.mont-dor.com

Coleslaw

2010-12-18T14:43:00.003+01:00

Serves 4 to 6 people

1 small head green cabbage, finely shredded

2 carrots, finely shredded

4 tablespoons mayonnaise

2 tablespoons finely chopped onion

2 (small) tablespoons sugar

2 tablespoons white vinegar

1 tablespoon mustard seeds

A handful coarsely chopped nuts

Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl.
Whisk together the mayonnaise, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
Mix thoroughly.

Tips: Coleslaw tastes best if prepared at least an hour in advance.

For more variety, sultanas can be added as well.

It is a splendid and refreshing accompaniement adding some kick to steak, homemade burgers or a barbecue.

Domaine de la Taille aux Loups, Montlouis sec "Clos Michelet"

2010-12-17T12:55:00.001+01:00

From the vosselections.com:

A new star has emerged in the heart of the Loire Valley: he is Jacky Blot of Domaine de la Taille aux Loups, in Montlouis, located on the southern bank of the Loire not far from Tours. Blot, a Loire wine broker by profession, acquired about 8 hectares of 50-75 year old vines in 1989. These prized ancient parcels belonged to families that could no longer continue to cultivate the vines and so entrusted them to Blot and his team. Blot brings a passion and exacting determination to make wines of only the highest quality.
The estate now comprises 12 hectares in Montlouis, Vouvray and Bourgueil. The core of the estate lies in the Montlouis appellation, on a high plateau overlooking the Loire River. The soil is a mix of stony limestone and clay that allows for perfect ripening of the Chenin Blanc grapes. As the vine rows are now ploughed (instead of being treated chemically) the roots descend deeply into the limestone bedrock. This, combined with severe pruning and late season leaf-stripping, keeps yields low and enhances the concentration and complexity of the wines. Average yields are 35hl/ha, often much less in the botrytis-affected parcels. Harvest is carried out by hand, as late as possible, in successive passes through the vineyards, with a sorting table placed at the end of each row to eliminate unsuitable grapes. After pressing, the wines ferment in barrels that have been crafted for the domaine from Troncais oak, with regular batonnage and two rackings.

Domaine de La Taille des Loups
8 Rue Aitres
37270 Montlouis-sur-Loire
02 47 45 11 11
Producer's website

Salmon and romanesco broccoli

2010-12-17T10:41:00.003+01:00

Seasonal vegetables are always great to buy. I've always been amazed by the beauty of romanesco broccoli! So bought one at the organic shop round the corner just for the sake of its artistic quality...

After taking some pics of it as a still life I had to cook it so decided to make something with what was available at home at the moment: salmon with a dill and mustard seeds sauce and blinis.

Gingerbread cake

2010-12-15T19:24:00.003+01:00

What smells more like Christmas time and winter than gingerbread baking in the oven while it is snowing outside?

Serves 6

25 cl milk
100 g butter
500 g quality honey
500 g flour
30 g brown sugar
1 tsp. baking soda
60 g candied orange peel

2 tsps gingerbread spices

a few drops of orange essential oil

½ tsp salt

Optional: Almonds

Preheat oven at 150°C

Heat milk. Away from heat, melt the honey into the milk.

Back on heat, melt in the butter.

In a large bowl, mix flour, sugar, baking soda, spices and orange peels.

Mix in with the milk, honey and butter.

Put into a buttered and floured cake tin.
OPTIONAL: spread over some almonds

Bake for at least 1 hour 15 minutes. Check the cooking with a knife.

Greek tea

2010-12-14T12:52:00.002+01:00

Mountain Tea is enormously popular in Greece, and used most often in winter. It has a positive effect on almost anything that ails but, most notably, it is used for colds, respiratory problems, digestion, the immune system, mild anxiety, and as an anti-oxidant. It is also used as an anti-inflammatory and to reduce fever.

In Greece, it is sold in grocery shops, pharmacies, herb-and-spice shops, or it can be picked fresh and dried at home.

Lavender

2010-12-14T12:48:00.000+01:00

Lavender helps soothe and relax the body.

To make lavender tea, simply infuse a handful of dried lavender blossoms in a pot of boiling water. Let the tea steep for about 7 to 10 minutes. Then strain and enjoy.

Camomile tea

2010-12-14T12:44:00.001+01:00

Genmaicha (Brown rice tea)

2010-12-14T12:41:00.001+01:00

Genmaicha (玄米茶, "brown rice tea") is the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also known as the "people's tea".

Herbs and spices

2010-12-14T12:35:00.005+01:00

Fleur de sel de Guérande

Kaffir lime leaves

Coriander seeds

Cloves

Yellow mustard seeds

Cumin seeds

Pink peppercorns

Star aniseed

Dried lemongrass

Sichuan pepper

These photos were great to take as the fragrances of these herbs and spices oozed from the jars as I opened them. Pity that you can only see them, but still hope they will be nice and inspiring to your eyes.

Café Jacquemart-André, Paris 8è

2010-12-13T16:23:00.007+01:00

A few steps away from the Galeries Lafayettes and Printemps department stores and the Champs Elysées.

An exclusive, refined and cosy place to spend a memorable Sunday with friends or family in the former dining room of a 19th century mansion. 

Be sure to arrive early as it gets crowded and full by lunchtime... 

Un des plus beaux salons de thé de la capitale. Installé dans l'ancienne salle à manger d'un hôtel particulier édifié à la fin du XIXème siècle par André et Nélie Jacquemart. Aujourd'hui le public peut admirer leur riche collection de peintures flamandes et de la Renaissance italienne.

Adresse:

158 bd Haussmann
75008 Paris
01 45 62 11 59

Site officiel
Google maps

Cookies from my childhood

2010-12-13T13:48:00.009+01:00

Here is the recipe of some of those cookies and cakes from my childhood memories which fuelled my dreams of far away lands. It was passed on to the family by Kathy, an American friend from Minnesota.

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 grated vanilla pod
1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
12 oz chocolate chips
1 cup pecan nuts (optional)

Preheat the oven to 370°F (180°C). In a small bowl combine flour, baking soda and salt, and set aside.

In a large bowl, combine butter, sugar and vanilla. Beat until creamy.

Beat in the eggs.

Gradually add the flour mixture, and mix well.

Stir in the chocolate and pecans.

Drop by rounded measuring teaspoonfuls onto an ungreased cookie sheet.

Bake for 8 to 10 minutes.

Cool on a rack and put into an airtight container to keep the cookies soft.

The pecan taste is nicely enhanced by the flavour of a hot coffee!

Riesling

2010-04-24T12:24:00.008+02:00

From Wikipedia:

Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin.

Vins Thomas André & Fils

3 rue des Seigneurs

68770 Ammerschwihr

FRANCE

Tél : 06 83 17 83 21

thomasfr4@hotmail.fr

http://www.thomas-vin-bio-alsace.com/

Flammekueche in Alsace

2010-04-24T12:16:00.005+02:00

Sharing  a flammekueche (meaning "tarte flambée") for starters is more than a  tradition in Alsatian gastronomy. So whilst in the old Strasbourg, do go  to a restaurant called LE THOMASIEN which serves various kinds of this  Alsatian dish.

Just enjoy this heavenly super thin crust covered with crème fraîche, thinly sliced raw onions, and lardons with some refreshing Alsatian wine.

Okonomiyaki in Paris

2009-08-13T17:09:00.002+02:00

Adresse : AKI

11 bis, Rue Sainte Anne, 75001 Paris

Tél : 01 42 97 54 27

11 bis rue Sainte Anne
Paris 1er

In Japan

2008-08-15T21:30:00.004+02:00

Usagi (rabbit) cakes!

Algae vendors at the fish market in Kanazawa

Traditional miso shop in old Kanazawa

Miso is a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking.

Miso soup is a very popular everyday dish.

Chrysanthenum treats

At the supermarket

Green tea shaved ice with azuki beans - a sort of Japanese version of the Italian granite

Breakfast

Bentos on the train to Kyoto