6 Comments

Oat Bread



"All life moving to one measure - Daily bread."
W.W.Gibson

Few notes of the bread-making art: There are several kinds of yeast. Compressed yeast, which is quicker-acting than the dried yeast, must be kept in a cool place or it will spoil. The liquids used in bread-making are water, milk, or sometimes, potato water. Sweetening is usually added to bread. This can be either sugar, honey or sometimes molasses. For good flavor and texture use butter for bread dough. Temperature for rising and oven temperature are exceedingly important. It is truly a laboratory process to make bread correctly. The finished product should be an even-sized, medium-brown loaf with a good crust and fine grain, not lumpy.

8 Comments

Orange-Cranberry-Pistachio Biscotti



A biscotto, a hard Italian biscuit, ideal served at the end of a meal to deep into sweet wine, is actually one of the few biscuits that does what it says on the label: it's actually baked twice (bis - twice, cotto - cooked). This one is made with beautiful ingredients: fragrant pistachios, cranberries and orange. The added  yellow cornmeal gives them a golden appearance and also make them complement the wonderful sweet red wine of Italy. Also excellent with a cup of coffee or tea.

6 Comments

Ruby Red Grapefruit-Vanilla Marmalade



Extraordinary taste!

If you prefer a tangy and refreshing preserves, this Ruby Red Grapefruit-Vanilla Marmalade is one to try. To achieve a wonderfully red-blushed preserve, look for the red variety rather than pink. They have a rich flavor and make a really delicious, sweet, jewel-colored marmalade. Serve this fresh-tasting citrus treat with warm croissants and strong coffee for leisurely weekend breakfast. The combination of grapefruits and vanilla is a winner.

Note: Although you can use yellow grapefruit to make this marmalade, it tends to give a very pale result with more tang than the ruby red variety, but a much less fruity flavor.

7 Comments

Sautéed Chicken Hearts with Carrot & Apple



"Apples go back thousands of years, with varieties coming from all over Asia and the Middle East. The Romans took apples with them when on conquests, so seeds were spread throughout Western Europe, and by the time Columbus sailed for the New World, apples were the most important cultivated crop in most Europe.

7 Comments

Pan-fried Basa with Tomato & Mango Sauce



I love cooking with fruit, especially mango, and Basa cooked like this is fantastic. I am thinking about Caribbean Islands. Where would you like to go on your next vacation? Hopefully, this recipe will bring a little sunshine to your table -)

10 Comments

Stuffed Chicken Breasts with Sausage Meat



The best-known family dish is the chicken. One reason chicken is so popular is that its tender, bland-testing meat can be seasoned in hundreds of ways. Almost any spice or herb may be used to give aroma to chicken. Enjoy my Stuffed Chicken Breasts with Sausage Meat recipe, this is one of my favorite way of preparing chicken for our Sunday dinner.

5 Comments

Still Life with Pears



Still Life with Pears - Winter Collection. For more Still Life, please visit my special page.

Have a wonderful week my dear readers!

4 Comments

Rustic Winter Cod Soup with Vegetables



I picked this recipe up on holiday in Main and was inspired to make my own version of it. I hope you enjoy making it for family and friends - it's superb for Sunday lunch.

9 Comments

"La Fée Verte" - The Green Fairy



"Let me be mad, mad with the madness of absinthe, the wildest, most luxurious madness in the world..." —Marie Correlli

8 Comments

Roast Game Hens with Mustard - Le Coquelet 'A La Moutarde, Friday Dinner Idea!



This is not your everyday recipe cause it is reach and buttery. But when you have friends over or there is family gathering, that is a perfect dish. I love to make something special for Friday dinner. It's the end of the week, kids usually don't have any homework and we can have long dinner together. My husband always has a nice bottle of wine and we allow ourselves to have any dessert we like. The recipe is French, hence the secret is in the sauce. I highly recommend it, the sauce is wonderful!

6 Comments

Chicken Aspic with Green Peas & Egg



Although a Chicken Aspic is nothing more then a jellied and glorified cooked chicken, it is an elegant dish, at home on the most sumptuous buffet. It pairs well with several dozen other cold offerings that come to mind, including salads of shrimp or crab or lobster in mayonnaise, tomato salads, cucumber salads. Or cold, sliced baked ham. Or Dill-Cured Salmon. And it is also the kind of dish that goes with fine dry wine, white or red. Not to mention brut champagne. This aspic is traditionally served with mustard or horseradish sauce.

9 Comments

Pickled Red Cabbage



This is great appetizer, excellent with hot roasts or as a side dish. Pickled red cabbage can even be used as part of a salad or in a sandwich. If you like pickled vegetables you should try the recipe for pickled beets. It is very delicious!

13 Comments

Wild Mushroom Beef Stew



Here is a beef stew with the added complexity of wild mushrooms to give it some extra body and flavor. Neither the type of meat nor the choice of vegetables is vitally important, because this dish is very flexible. Add some celery if you like or potatoes, or other vegetables of your choice.

6 Comments

Oatmeal with Apples and Cinnamon - Perfect and Healthy Breakfast



An early-morning breakfast needs to be fresh and calming. This is the meal that will set your tone for the day. By keeping everything easy, you allow yourself to enjoy the first few hours of the day.

15 Comments

Props for Food Photography - Tutorial #1

The popular subject among food bloggers is props. I got ton of emails with questions about where I buy them, how I handle them etc. I have decided to make today’s post about pots and spoons, crystals and silver. For starters, I must say, there can never be enough props, not for me, nor for any women on earth. We would like to have more beautiful things even if we got endless shelves already filled with them. So, let’s talk about it.



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