Rosa's Yummy Yums: August 2006

Thursday, August 31, 2006

FUN

Bird Flu I
Bird Flu II
Cat Fun I
Cat Fun II
Cats And Dogs Fun
Cats And Food
Death By...
Fast Food
Fun
Funny Food Cartoons
Joke Video - Geneva Airport Firemen
Muuuuhhh!!!
Swiss Alternative
Too Much Blabbering
Travelling To Parma
Tyranosaurus Maximus

ABOUT MY LITTLE SELF

Hi Dear Reader,

My name is Rosa and I live in the French speaking part (Suisse Romande) of Switzerland.

My aim is to share my love for food, photography, life and cats with all of you. Being Swiss, I also want to show you what my country has to offer whether it is on the culinary or the cultural level...

I'm a food fanatic who loves creating/inventing dishes or testing new recipes. I love spices, things which have taste and yummy textures, therefore I'm particularly fond of Asian, Caribbean, Mediterranean and Oriental delights! Anything savoury or sweet will do, no matter it's country of origin and as long as it's a fulfilling culinary experience...

Since cooking is my hobby, my kitchen plays a very significant and important role in my life. It’s my favorite room and my own little universe where I can be creative and enjoy one of the many pleasures that life offers to us mortals; food, savor and culinary bliss!!!

I only believe in preparing quality food and hate anything too industrial; buying convenience food or junk food would be a total heresy and a blasphemy!

I am strongly convinced that the best tasting dishes are homemade, cooked with love and much caring, because those are the specialities which we will remember our whole life long. One must respect food, himself/herself and the others in order to cook harmoniously well....

So, I'm looking forward to hearing from you and thanks for visiting "Rosa's Yummy Yums"!!!....

"She is not kidding about the Yum Yum factor. If you have not been to her blog, I can hardly believe it. She is a Daring Baker extraordinaire and loves eating it up in Switzerland! Rosa is one of those bloggers who is extremely professional - her posts are always informative and her goodies delectable! Plus she also does Weekend Cat Blogging, which is just way to much fun! When you want a treat, go check out Rosa’s offerings!"

~ Jenn at "The Left Over Queen" ~

INTERESTING SITES

INTERESTING SITES
Genève Tourisme

My Switzerland

My Switzerland USA

Swissworld

OTHER BLOGS

OTHER BLOGS

Kokonugget
Kross-Eyed Kitty (Canada)
Skamokacentric (USA)
The Cikuwi wanderlust Diaries (Singapore)
Yao-Lin's Yawnings (USA)

YUMMY LINKS

YUMMY LINKS IN ENGLISH

À La Distasio
Alicia's Recipes

All About Food
All Homemade Cookies

Arts-Culinaires.com
Ashbury's Aubergines
AZ Cake Recipes
BakingBits

Carte Postale Gourmande

Chocoholic
Christian's Danish Recipes
Christmas Cookies
Ciao Italia
Classic Jewish Food Recipes

Cook Brazil

Cook's Thesaurus

Cuisine Et Vins de France
Dhonatneth's Kitchen

Epicurious

Feeding America

Food Down Under
Food In The Arab World
Greek-Recipe.Com
Ho Jiak (Malaysia)
Homemade Dessert Recipes

Joe's Deli Bakery

King Arthur Flour
Korean Kitchen
Kuali
Le Pain.ch

Maria's Cookbook
Mollie Katzen

Nana's Recipes
Napastyle
Native Recipes
Nigella Lawson
Nikibone (Niki's Recipes)
Now...You're Cooking!

Pure Gourmandise
Recipe Atlas

Recipe Cottage

Recipe Goldmine

Recipezaar
The Cookie Tin

The Food Timeline

The Fresh Loaf
The Science Of Cooking
Three Sisters Cookbook

Toi & Moi
Vietnamese Recipes & Cuisines

What's Cooking America

Wok Me

YUMMY LINKS IN GERMAN
Cooking Club
Marions Kochbuch
USA Kulinarisch!jkfttt
Weihnachtsstadt

SHOPPING
El Maiz (Switzerland)
Hellas Shop (Switzerland)
Le Goût Du Monde (NE, switzerland)
Moulin De Sévery (VD, Switzerland)
Pasar Indonesia (Switzerland)
Piroska (ZH, Switzerland)

YUMMY BLOGS

YUMMY BLOGS IN ENGLISH
18thC Cuisine (Canada)
80 Breakfasts (Philippines)

101 Cookbooks (USA)
A Cat In The Kitchen (Sweden)
Aidan Brooks : Trainee Chef (UK)
Alpine Berry (USA)
Alohama's Kitchen (USA)
Always In The Kitchen (USA)
An Italian In The US (USA)
Andrea's Recipe Box (USA)
Anne's Food (Sweden)
Applemint (Hong Kong/India/Africa/Afghanistan)

Appon's Thai Food (Thailand)
A Self-Proclaimed Foodaholic (Malaysia)
A Spoonful Of Sugar (UK)
Bake Or Break (USA)
Bake Your Cake And Eat It Too (USA)
Baking And Books (USA)
Baking Bites (USA)
Baking For Britain (England)
Baroness Tapuzina (Israel)
Belly Du Jour (USA)

Belly Timber (USA)
Bibliocook (New Zealand)
Binnur's Turkish Cookbook (Canada)
Blood Sugar (USA)
Bron Marshall (New Zealand)
Cafe Fernando (Turkey)
Café Of The East (China)

Cheat Eat (Singapore)

Chocolate And Zucchini (France)

Chocopie

Chubby Hubby (Singapore)
Cinnamonda (Finland)
Coco Cooks (USA)
Coconut & Lime (USA)
Columbus Foodie (USA)
Cook And Eat (USA)

Cookie Madness (USA)
Cooking Diva (USA)
Cooking With Yiddishe Mama (USA)
Cookworm (USA)
Cream Puffs In Venice (Canada)
Culinary Concoctions (USA)
Culinary In The Desert/Country! (USA)
Cupcake Bakeshop (USA)

David Lebovitz (France)
De Arte Coquinaria (Canada)

Delicious Days (Germany)

Dessert Comes First (Philippines)
Dessert First (USA)
Diana's Desserts (USA)
Dinner For One (Austria)

Do What I like (China)
Do You Know The Muffin Man? (USA)
Eating Asia (Malaysia)

Eatzy Bitzy (Singapore)
Farida's Azerbaidjani Cookbook (USA)
Fiordizucca (England)
Food Beam (France)
Food "Blogga" (USA)
Food-Cookies (Malaysia)
Foodhoe's Foraging (USA)
Foodie (USA)

Foodie Farmgirl (USA)
Food Mall (USA)

Food Porn Watch (?)
For The Love Of Food (USA)
French Kitchen In America (USA)
From Our Kitchen (USA)
Glorious Recipes (Belgium)
Green Olive Tree (Spain)
Greek Food (Canada)
Habeas Brûlée (USA)
Hedonia (USA)
Homesick Texan (USA)
I Love Turkish Food (Turkey)
In Mol Araan (USA)
In Search Of Dessert (Switzerland)
Isa's Baking Corner (Canada)
Is My Blog Burning? (Germany)
Is That My Buréka? (Canada)
Italian Food Forever (Italy)
I Was Just Really Very Hungry (Switzerland)
Ja's Kitchen (Singapore)
Je Mange La Ville (USA)
Jeena's Kitchen (England)
Kitchen Unplugged (USA)
Kopiaste (Greece)

Kuidaore (Singapore)
La Tartine Gourmande (USA)
Lannae's Food And Travel (USA)
Lavender Cupcaker (Singapore)
Laylita's Recipes (USA)
Leite's Culinaria
Lex Culinaria (Canada)
Lily's Wai Sek Hong (USA)
Living As Rosa (USA)
Love For Cooking (India)
Lucillian Delights (Italy)
Mahanandi (Canada)
Mahek's Kitchen (India)
Make Life sweeter (Netherlands)

Malaysia Best (Malaysia)
Manivan Larprom (Canada)

Mantia's Musings (USA)

Masak-Masak (Malaysia)
Matt Bites (USA)
Meat-Henge (USA)
Megan's Munchies (USA)
Mele Cotte (USA)
Memories In The Baking (USA)
Mexico: Food, Drinks & More (Mexico) NEW!!!
Milk And Cookies (Australia)
Mona's Apple (USA)
Morsels And Musings (Australia)
Mudpies In Jaffa (Israel)
My Kitchen In Half Cups (USA)
My Little Kitchen (USA)

My Mom's Recipes And More (Israel)
My Turkish Kitchen (USA)

Nami-Nami (Scotland)
Native American Recipes (USA)

New Orleans Cuisine (USA)

Nihon No Ryori (Japan)
Nook & Pantry (USA)
Nordljus (England)
Noshes, Thoughts And Reves (USA)
Not Just Desserts (Australia)

Obachan's Kitchen & Balcony Garden (Japan)
Occasional Baker (Canada)

Once Upon A Feast (Canada)

One Hot Stove (USA)
Ono Kine Grindz (USA)

Orangette (USA)

Our Patisserie (USA)
Papillon Pantry (Switzerland)
Passionate Nonchalance (USA)
Paulchen's FoodBlog?! (Germany)

Pearl Of The Orient (Malaysia)
Phnomenon (Cambodia)

Piggy's Cooking Journal (Singapore)

Playing With My Food (USA)
Posie's Place (Switzerland)
Pusiva's Culinary studio (Switzerland)

Quick And Easy Treats
Rasa Malaysia (USA)
Real Baking With Rose Levy Beranbaum (USA)
Real Thai (Thailand)
Real Thai Recipes (Thailand)
Restaurant Widow (USA)
ReTorte (Canada)

Rubber Slippers In Italy (Italy)
Rustic (England)
Sailu's Food (India)
Seriously Good (USA)
Seven Spoons (USA)
She Craves (USA)
Simply Anne's (Singapore)
S'Kat And The Food (USA)
Soooishi (Switzerland)
So Shiok...! (Singapore)
Stuff And Nonesense (Australia)

Sue Good Eats (USA)
Sushi 4 Me (USA)
Sweetnicks (USA)
Sweets For My Sweet Tooth (Malaysia)
Sweet Sins (Australia)

Tapioca Flour (Brazil)
Tartelette (USA)
Taste And Tell (USA)
Tastes Like Home (Barbados)
Tasting Life (Netherlands)
Tea And Wheaten Bread (Ireland)

The Amateur Go urmet (USA)

The Baker Who Cooks (Singapore)
The Canadian Baker (Canada)
The Candied Quince (Canada)
The Cookbook Junkie (USA)
The Cooking Adventures Of Chef Paz (USA)

The Domestic Goddess (USA)
The Foppish Baker (USA)

The Happy Sorceress (USA)
The Laughing Gastronome (New Zealand)

The Malaysian Recipe Blog (Malaysia)
The Passionate Cook (UK)
The Paupered Chef (USA)
The Pioneer Woman Cooks! (USA)
The Sour Dough (USA)

The Traveler's Lunchbox (Scotland)

Thiam Jiak (Malaysia)
TriniGourmet (Trinidad)
Tuna Toast (USA)
Ugly Fruit (Switzerland)
Use Real Butter (USA)

Viet World Kitchen (USA)
Wanderlust Sha (Greece)
What Did You Eat? (USA)
What's Cooking In A Southern Kitchen (USA)
What's For Lunch Honey? (Germany)
What We're Eating (USA)
Where Foodies Meet (Singapore)
Writing At The Kitchen Table (UK)
Aloi Means Yummy (Philippines)
Winos And Foodies (New Zealand)
Words To Eat By (USA)
Yochana's Cake Delight (Singapore)
Yogurtland (USA)
Zen In The Kitchen (Turkey)

**********

YUMMY BLOGS IN FRENCH

1001 Recettes (Suisse)
A La Table De L
A Mon Goût
Au Bout Du Monde
Au Jardin Des Délices
Auntie Jo Funny Little Kitchen
Avis Aux Gourmands
Bonne Gourmandise
Café Créole (Guyana)
Cakes In The City
Casteldelravino (Guyana)
Cerises Et Clafoutis
C'est Moi Qui L'Ai Fait!
Chez Becky Et LIz
Clea Cuisine
Coconut
Confiture Maison (USA)
Cuisine Blogueuse
Cuisine Campagne
Cuisine & Dépendances
Cuisine Métisse
Cuisine Pop
Cuis In The Sky (Mexico)
Dans L'Assiette De Mademoiselle Charlotte Et Cie
Découvertes Culinaires
Delimoon (Suisse)
Du Chant Plein Les Casseroles
Du Côté De Chez Willow
Eggs And Mouillettes
En Direct d'Athènes (Grèce)
Food Addict
Fidji Passion Boulange
Fine Bouche
Frais!
Free Cuisine (Suisse)
Gato Azul (Canada)
Globe-Cooker

Gloubiblog
Gorgeous & Delicious (Ex Cindy's Kitchen)

Gourmandises

Idées Gourmandes
Il En Faut De Tout Pour...
Jasmine Cuisine (Canada)
Julie Cook (Finnland)
La Boîte A Gâteaux
La Bouche Pleine
La Casserole Carrée (Canada)
La Cuisine De Loupiti
La Cuisine De Mercotte
L'Assiette De Mimosa

La Vie Au Jour Le Jour
Le Blog D'Une Jeune Maman
Le Coin Repas

Le Hamburger Et Le Croissant
Le Palais Des Délices
La Petite Pâtisserie d'Iza (Turquie)

Le Pétrin
Les Bonheurs De Sophie (Belgique)
Les Carnets De Miss Diane (Canada)
Les Carnets De Nat
Les Cinq Sens
Les Cuisines De Garance
Les Délices De Mel (Canada)
Les Délices De Tunisie (Tunisie)
Les Envies d'Emilie
Le Sens Du Goût
Mais Pourquoi Je Vous Raconte Tout ça...
Marmite D'un P'tit Point (Germany)
Mon Petit Coin De Cuisine
On Dîne Chez Nanou (Danemark)

Papilles Et Pupilles
Paprikas
Pour Les Papilles
RDV Aux Mignardises
Rouge Tomate (Canada)
Sahten (Senegal)

Saveurs Mexicaines
Sel Et Poivre
Super Mangement
Tasca Da Elvira (Portugal)
Toque Toques
Un Dimanche A La Campagne
What's For Lunch?

**********

YUMMY BLOGS IN GERMAN

A La Dilek (Switzerland)
Hungrig In San Francisco

Kochtopf
La Mia Cucina (Switzerland)

Tea Time - Blog
USA Kulinarisch

**********

BLOG COMMUNITIES & SEARCH MACHINES
A Layer Cake
Blog Appétit (French Version)
Blog Appetite (English Version)
BlogCatalog

Blog Charts
BlogHer

Blog Top Sites
Croque-En-Bouche (in French)
Foodieblogs.net
Ptit Chef
The Daring Bakers - Blogroll
World On A Plate

WINES & DRINKS

Accademia Del Sole (Sicily, Italy)
Blueberry Cordial (Home Recipe)
Trapiche Chardonnay (Mendoza, Chili)

SOUTH AMERICAN CUISINE

Arroz Brasileiro (Brazil)
Arroz Brasileiro With Eggplant (Brazil)
Brazilian Coffee Cookies I (Brazil)
Brazilian Coffee Cookies II (Brazil)
Brazilian Toasts (Brazil)
Guacamole (Mexico/USA)
Meatballs Brazilian Style (Brazil)
Moqueca Da Peixe (Brazil)
Pork Chile Verde (Mexico/USA)
Refried Beans (Mexico/USA)
Salsa De Mani (Ecuador/Peru)
Spicy Beef Burrito (Mexico/USA)
Tex Mex Cornbread (Mexico/USA)
Tomato Salsa (Mexico/USA)
Wheat Flour Tortillas (Mexico/USA)
Xinxim De Galhina (Brazil)

COOKIES & DESSERTS

Almond Biscotti (Italy/USA)
Amaretti, Apricot Jam & Coconut Bars (Australia)
American Pancakes (USA)
Apple Latkes (Jewish, worldwide)
Apricot Clafoutis (USA/France)
Apricot Crumble (England/USA/Home Recipe)
Bakewell Tart - Daring Bakers (England)
Banana Bread Pudding (England/USA)
Banana Clafoutis (USA/France)
Basic Patry For Tarts (Home Recipe)
Beer And Apricot Clafoutis (Home Recipe)
Bingka Suji Cake (Malaysia)
Blackberry Tart (Switzerland)
Blueberry Cordial (Home Recipe)
Bostoni Cream Pie - Daring Bakers (USA)
Brazilian Coffee Cookies I (Brazil)
Brazilian Coffee Cookies II (Brazil)
Brunslis (Switzerland)
Cantuccini Or Almond Biscotti (Italy)
Cheesecake & Jelly - Daring Bakers (USA)
Cheesecake Pops - Daring Bakers (USA)
Cheesecake Marbled Brownies (USA)
Chewy Chocolate Chip Cookies (USA)
Chinese White Sugar Sponge (China)
Chocolate Eclairs - Daring Bakers (France)
Chocolate Intensity Cake (USA)
Chocolate Mousse or Délice Au Chocolat (Switzerland)
Chocolate Rice Cream (Home Recipe)
Chocolate Valentino - Daring Bakers (Malaysia)
Chocolate Walnut Fudge (USA)
Cinnamon & Apricot Flan Tart (Home Recipe)
Cinnamon Granola (USA)

Clafoutis (France)
Coconut Custard Squares (USA)
Danish Braid - The Daring Bakers (Danemark/USA)
Deadly Blondies (USA)
Dream Bars (USA)
Earl Grey Chocolate Mousse (Home Recipe)
Fantastic Blueberry Crumble Bars (USA)
Fig, Walnut & Cream Cheese Pizza (Home Recipe/USA)
Fluffy Rhubarb & Quark Clafoutis (Home Recipe)
French Yule Log - The Daring Bakers (France)
Fudgy Low-Fat Cocoa Cookies (USA)
Hazelnut Nougatine (Home Recipe/France)
Honey Cinnamon Graham Cookies (USA)
Italian Ricotta Cookies (Italy)

Pancakes (France)
Kuih Salat (Southeast Asia- Singapore/Malaysia/Indonesia)
Lemon Buttermilk Tart (USA)
Lemon Chestnut Cake & Apricot Coulis (France)
Lemon Curd (England)
Lemon Honey Cookies (South Africa, Jewish)
Lemon Meringue Pie - Daring Bakers (USA)
Lemon Mousse Verrines (Home Recipe)
Luscious Lemon Bars (USA/England)
Luscious Pumpkin Jam I (Home Recipe)
Luscious Pumpkin Jam II (Home Recipe)
Macadamia Nut Coookies (Malaysia)
Macarons With Chocolate & Peanut Butter Ganache (France)
Magenbrot (Switzerland)
Mailander (Switzerland)
Mailänderli Cookies (Switzerland)
Milk Chocolate And Caramel Tart (France)
Moroccan Charoset Truffles (Morocco/Jewish)
Mouhalabieh (Lebanon)
Mung Bean Pudding (Thailand)
Noodle Kugel (Jewish/USA)
Oatcakes (Scotland)
Parmesan & Italian Herbs Shortbread Crackers (USA)
Peanut Butter & Tonka Ice Cream (Home Recipe/USA)
Pecan Sandies (USA)
Pfeffernüsse Cookies (Germany)
Profiteroles (France/USA)
Pumpkin Bread Pudding With Caramel Sauce (USA)
Quarktorte - Swiss Quark Cheese Tart (Swiss German Part)
Rhubarb Cobbler (USA/England)
Rhubarb Meringue Slices (USA)
Rhubarb Upside-Down Pudding (England/USA)
Salée A La Crème (Switzerland/Home Recipe)
Scones (England/USA)
Sesame Cookies (Africa)
Sienese Panforte (Tuscany, Italy)
Strawberry Cheesecake (USA)
Sweet Plantains (South And Central America)
Swiss Easter Rice Tart (Switzerland)
Smoky Chili Crackers (USA)
Tatsch From Grisons (Switzerland)
Thanksgiving Pumpkin Pie (USA)
Tiramisù Mousse & Lemon Curd Tart (Home Recipe)
Tiramisù Mousse & Lemon Curd Verrine (Home Recipe)
Triflemisù (Home Recipe)
Tuiles With Orange Praline Filling - Daring Bakers (USA/France/Home Recipe)
Upside-Down Honey Cheesecakes (USA)
Yule Log - Daring Bakers (USA)
Zesty Ricotta Tart (Home Recipe)

MUFFINS, CAKES & CO

Almond Cake From Reims (France)
Amaretto Yoghurt Cake (USA)
Apricot Muffins By Pascale Weeks (USA)
Banana And Chocolate Cake (USA)
Banana And Walnut Bread (France)
Basboussa - Egyptian Syrup Cake (Egypt, Jewish)
Bingka Suji Cake (Malaysia)
Caramel Cake With Caramelized Butter Frosting - The Daring Bakers (USA)
Cardamom Crumb Cake (USA)
Chestnut Bites (France)
Chocolate Chip Coconut Muffins (USA)
Cinnamon - Chestnut - Persimmon Muffins (Home Recipe)
Dark Chocolate & PB Cupcakes (USA)
Dimply Plum Cake (USA)
Feta And Fresh Herb Cake (France)
Filbert Cake (USA/France)
Five Spice Rhubarb Muffins (USA)
Ginger-Flavored Banana Cake (Australia/England)
Ham And Parmesan Cake (France)
Hazelnut Cake (Australia/England)
Kriegskuchen - War Cake (Switzerland)
Lamingtons (Australia)
Lemon Chestnut Cake & Apricot Coulis (France)
Lemon Ricotta Muffins (USA)
Moist Orange Syrup Cake (England)
Nian Gao (Southern China)
Opéra Cake (France/USA)
Orange Cornmeal Cake (USA)
Perfect Party Cake (USA)
Pesto Muffins (USA)
Pumpkin Apple Bread (USA)
Pumpkin Muffins (USA)
Quick No-Fat Apple Cake (USA)
Rhubarb Upside-Down Pudding (England/USA)
Strawberry Cheesecake (USA)
Tahinopitta or Tahini Cake (Greece)
Tiny Curry Scones (England)
Vanilla & Lemon Cupcakes (USA)

BREAD

Almond And Curry Bread (France/USA)
Alsatian New Year Brioche (France)
Artisan French Bread - Daring Bakers (France)
Bagels (Jewish, USA)
Baguette Parisienne Or French Stick (France)
Banana Bread Pudding (England/USA)
Basel Bread (Switzerland)
Basic Pizza Dough (USA)
Batbout M'khamer (Morocco)
Birabrot or Birnenbrot (Switzerland)
Buttermilk Honey Bread (USA)
Buttermilk Potato Bread (USA)
Challah Bread (Jewish, USA)
Colomba Pasquale (Italy)
Cuchaule (Switzerland/Home Recipe)
Easter Lamb-Shaped Bread (Switzerland)
English Muffins (USA/England)
Ekmek Bread (Turkey)
Festive Winter Challah (Jewish, USA)
Fig, Walnut & Cream Cheese Pizza (Home Recipe/USA)
Flamküche Pizza (Home Recipe/USA)
Fragrant Swedish Rye Bread (Sweden)
Georgian Khachapuri Flatbread (Georgia, Caucasus)
German Partybrot or Partybread (Germany)
Grittibänz Or Man-Shaped Breads (Switzerland)
Honey & seed Bread (USA)
Hot Dog Rolls (USA)
Irish Soda Bread (Ireland)
Lahmacuns - Turkish "Pizzas" (Turkey)
Lavash Crackers - Daring Bakers (USA)
Oatmeal-Bulgur Bread (USA)
Pain Au Lait (USA)
Pane Casalingo (Italy)
Panettone - Milanese Bread (Italy)
Peanut Bread (Sub-Saharan Africa)
Perfect Hamburger Buns (USA)
Pizza Dough (Italy)
Plain White Bread (USA)
Portuguese Sweet Bread - Massa Sovada (Portugal)
Pumpkin Bread Pudding With Caramel Sauce (USA)
Pumpkin Challah (Jewish/USA)
Ricotta Brioche (France)
Rosemary And Vinefruit Bloomer (Australia)
Salée A La Crème - Cream Salée (Switzerland/Home Recipe)
Tender Potato Bread (USA)
Tex Mex Cornmeal Bread (USA)
Wheat Flour Tortillas (Mexico/USA)
Wholewheat & Rye Sourdough Bread (USA)

AMERICAN CUISINE

Almond And Curry Bread
Almond Biscotti (Italy)
Amaretto Yogurt Cake
American Pancakes
Apple Cheddar Quiche
Apple Latkes (Jewish)
Apricot Clafoutis
Apricot Crumble/Crisp (England/Home Recipe)
Apricot Muffins
Bagel (Jewish)
Banana And Chocolate Cake
Banana Bread Pudding
Banana Clafoutis
Banana Ketchup
Basic Pizza Dough - The Daring Bakers
Bostoni Cream Pie - Daring Bakers
Buttermilk Honey Bread
Buttermilk Potato Bread
Caramel Cake With Caramelized Butter Frosting - Daring Bakers
Cardamom Crumb Cake
Challah Bread (Jewish)
Cheesecake Marbled Brownies
Cheesecake & Jelly - Daring Bakers
Cheesecake Pops - Daring Bakers
Chewy Chocolate Chip Cookies
Chocolate Chip Coconut Muffins
Chocolate Intensity Cake
Chocolate Walnut Fudge
Chopped Liver (Jewish)
Cinnamon Granola
Coconut Custard Squares
Corned Beef Scrapple Or Ponhaws
Danish Braid (Danemark)
Dark Chocolate & PB Cupcakes
Deadly Blondies
Dimply Plum Cake
"Dirty" Hamburgers
Dream Bars
Eggplant Pesto
English Muffins (England)
Fantastic Blueberry Crumble Bars
Festive Winter Challah (Jewish)
Filbert Cake - The Daring Bakers (France)
Five Spice Rhubarb Muffins
Fudgy Low-Fat Cocoa Cookies
Guacamole (Mexico)
Hawaiian Salmon Poke (Hawaii)
Honey & Seed Bread
Honey Cinnamon Graham Cookies
Hot Dog Rolls
Italianesque Meatloaf
Lavash Crackers - Daring Bakers
Lemon Buttermilk Tart
Lemon Ricotta Muffins
Luscious Lemon Bars
Marple Glazed Brussel Sprouts And potatoes
Noodle Kugel (Jewish)
Oatmeal-Bulgur Bread
Orange Cornmeal Cake
Pain Au Lait Bread
Parmesan And Gorgonzola Cheesecake
Parmesan & Italian Herbs Shortbread Cookies
Peanut Butter & Tonka Ice Cream (Home Recipe)
Pecan Sandies
Perfect Hamburger Buns
Perfect Party Cake
Pesto Muffins
Plain White Bread
Pork Chile Verde (Mexico)
Potato Crisps
Potato Kugel (Jewish)
Profiteroles
Pulled Pork
Pumpkin Apple Bread
Pumpkin Bread Pudding With Caramel Sauce
Pumpkin Challah (Jewish)
Pumpkin Latkes (Jewish)
Pumpkin Muffins
Quick No-Fat Apple Cake
Refried Beans (Mexico)
Rhubarb Cobbler
Rhubarb Meringue Slices
Rhubarb Upside-Down Pudding
Scones
Sexy Hamburger Patties
Smoked Salmon & Cream Cheese Bagels (Jewish)
Smoky Chili Crackers
Spicy Beef Burrito (Mexico)
Stir-Fried Matzah Balls With Bell Peppers (Jewish)
Strawberry Cheesecake
Super Tasty Caramelized Onions
Tender Potato Bread
Tex Mex Cornmeal Bread
Thanksgiving Pumpkin Pie
Tomato Salsa (Mexico)
Tuiles With Orange Praline Filling - Daring Bakers (France/Home Recipe)
Upside-Down Honey Cheesecakes
Walnut And Ricotta Pesto
Wheat Flour Tortillas (Mexico)
Wholewheat & Rye Sourdough Bread
Vanilla & Lemon Cupcakes
Yule Log

SAUCES AND CO

Ajvar Dip (Home Recipe)
Anchovy Pesto (Italy)
Apricot Coulis (Home Recipe)
Baba Ganoush (Lebanon)
Banana Ketchup (USA)
Eggplant Pesto (Italy/USA)
Egyptian Dukkah (Egypt)
Berbere Spice Blend (Ethiopia)
Farofa Amarela (Brazil/South America)
Feta, Almond & Cilantro Pesto (Home Recipe)
Greek Tzatziki (Greece)
Guacamole (Mexico/USA)
Hummus (Middle Eastern)
Kipper Rillettes (Home Recipe/France)
Mojo Verde (Canary Islands, Spain)
Potato Crisps (Europe & USA)
Quick Tomato Sauce For Pizza (Home Recipe)
Roasted Onion Gravy (England)
Roasted Red Bell Pepper & Refried Bean Dip (Home Recipe)
Salsa De Mani (Ecuador/Peru)
Super Tasty Caramelized Onions (USA)
Thai Yellow Curry Paste (Thailand)
Tomato Salsa (Mexico/USA)
Walnut And Ricotta Pesto (Italy/USA)

JEWISH CUISINE

Apple Latkes
Basboussa - Egyptian Syrup Cake
Challah Bread
Chopped Liver
Festive Winter Challah Bread
Israeli Hummus
Lemon Honey Cookies
Moroccan Charoset Truffles
Noodle Kugel
Potato Kugel
Pumpkin Apple Bread
Pumpkin Challah
Pumpkin Latkes
Smoked Salmon & Cream Cheese Bagels
Stir-Fried Matzah Balls With Bell Peppers

ASIAN CUISINE

Bingka Suji Cake (Malaysia)
Chhole (Punjab, India)
Chiang Mai Noodles or Khao Soi (Thailand)
Chinese Lemon Chicken (Canton, China)
Chinese Steamed Fish (China)
Chinese White Sugar Sponge (Hong Kong, China)
Fish Rendang (Indonesia & Malaysia)
Kuih Salat (Singapore, Indonesia & Malaysia)
Lao-Style Fried Sticky Rice Patties (Laos)
Macadamia Nut Cookies (Malaysia)
Mung Bean Pudding (Thailand)
Nian Gao (Southern China)
Pandan Juice/Extract (South East Asia)
Thai Massaman Curry (Southern Thailand)
Thai Pork With Pineapple (Thailand)
Thai-Style Noodles & Stir-Fried Liver (Thailand)
Thai Yellow Curry Paste (Thailand)
Vietnamese Chicken & Grapefruit Salad (Vietnam)
Vietnamese Stuffed Pancakes (Vietnam)

STARTERS

Ajvar Dip (Home Recipe)
Brazilian Toasts (Brazil)
Cherry Tomato & Ricotta Tartlets (Home Recipe)
Chickpea Terrine (France)
Chopped Liver (Jewish, USA)
Feta And Fresh Herb Cake (France)
Gravlax- Salt Cured Salmon (Sweden/Scandinavia)
Ham And Parmesan Cake (France)
Kipper Rillettes (Home Recipe/France)
Lao-Style Fried Sticky Rice Patties (Laos)
Lavash Crackers - Daring Bakers (USA)
Oatcakes (Scotland)
Parmesan And Gorgonzola Cheesecake (USA)
Parmesan & Italian Herbs Shortbread Cookies (USA)
Pesto Muffins (USA)
Potato Crisps (Europe & USA)
Roasted Pumpkin & Bell Pepper Salad (Home Recipe)
Smoky Chili Crackers (USA)
Spicy Roasted Chickpeas (Worldwide)
Sweet And Savory Meatballs (Italy)
Tex-Mex Cornmeal Bread (USA)
Tiny Curry Scones (England)
Vietnamese Chicken & Grapefruit Salad (Vietnam)
Zucchini Fritters (Turkey)

SWISS SPECIALITIES

Basel Bread (Basel/Bern)
Basler Mehlsuppe (Basel)
Blackberry Tart (Vaud)
Blood Sausage - Boudin Noir (All Regions)

Brunslis (Basel)
Chocolate Mousse or Délice Au Chocolat (Vaud)
Cinnamon And Apricot Flan Tart (Home Recipe)
Cuchaule Bread (Gruyère/Home Recipe)
Grittibänz Or Man-Shaped Breads (Swiss German Part)

Kriegskuchen or War Cake (Graubunden)

Magenbrot (Eastern Switzerland)
Mai lander (All Regions)
Mailänderli Cookies (All Regions)

Maluns (Graubunden)
Quarktorte - Quark Cheese Tart (Swiss German Part)
Raclette (All Western Regions/Valais)
Salée A La Crème (Vaud/Home Recipe)
Spätzli (Swiss German Part)
Spaetzlis (Swiss German Part)
Swiss Easter Rice Tart (All Regions)
Swiss Fondue (All Western Regions)
Tatsch From Grisons (Graubünden)
Zimtsterne (Graubunden)

MAIN COURSES

Apple And Cheddar Quiche (USA)
Arroz Brasileiro I (Brazil)
Arroz Brasileiro II (Brazil)
Asparagus With Parmesan And Fried Onions (Home Recipe)
Basler Mehlsuppe (Switzerland)
Blood Sausage - Boudin Noir (Switzerland)
Blueberry Pork Chops (Italy)
Brazilian Toasts (Brazil)
Caribbean Banana Soup (Martinique)
Caribbean Jerk chicken (Jamaica)
Caribbean Salt Cod (Caribbean)
Cherry Tomato & Ricotta Tartlets (Home Recipe)
Chhole (Punjab, India)
Chiang Mai Noodles or Khao Soi (Thailand)
Chicken And Mushrooms In Creamy Saint Marcellin Sauce (France)
Chicken In Vanilla Sauce (Réunion/Home Recipe)
Chickpea Terrine (France)
Chinese Lemon Chicken (China)
Chinese Steamed Fish (China)
Chopped Liver (Jewish, USA)
Corned Beef Scrapple Or Ponhaws (USA)
Dirty Hamburgers (USA)
Dried Shrimp Rougail (Reunion)
Fish Rendang (Indonesia & Malaysia)
Flamküche Pizza (Home Recipe/USA)
Fried Ricotta - Ricotta Fritta by Jamie Oliver (Italy)
Georgian Khachapuri Flatbread (Georgia, caucasus)
Gravlax - Salt Cured Salmon (Sweden/Scandinavia)
Greek Lemon Roasted Potatoes (Greece)
Greek Pork Stew With Quinces (Greece)
Haitian Djon Djon Rice (Haiti)
Ham And Pamesan Cake (France)
Hawaiian Salmon Poke (Hawaii, USA)
Homemade Orecchiette (Italy)
Homemade Tagliatelle (Italy)
Hot Italian-Style Tagliatelle (Italy)
Italianesque Meatloaf (USA)
Jerusalem Artichoke Mini Gratins (Home Recipe)
Lahmacuns Or Turkish "Pizzas" (Turkey)
Lao-Style Fried Sticky Rice Patties (Laos)
Lasagne Of Emilia-Romagna - Daring Bakers (Italy)
Lebanese Meatballs (Lebanon)
Lemony Beef And New Potato Tajine (Home Recipe/Morocco)
Lump Egg Pasta With Saffron Sauce (Anywhere)
Maluns (Switzerland)
Maple Glazed Brussels Sprouts And Potatoes (USA)
Marinated Summer Vegetables (Home Recipe)

Meatballs Brazilian Style (Brazil)

Moqueca De Peixe (Brazil)
My Mammoth Pizza (Italy)
Ostrich Steak Tartar (France)
Parmesan And Gorgonzola Cheesecake (USA)
Parsnip Purree (Europe)
Pasta With Anchovy Pesto (Italy)
Pork Chile Verde (Mexico/USA)
Potato Kugel (Jewish, USA)
Potatoes Baked With Parmigiano (Italy)
Pulled Pork (USA)
Pumpkin Latkes (Jewish, USA)
Pumpkin Pasta Bake (Home Recipe)
Quick Pizza (Italy)
Raclette (Switzerland)
Refried Beans (Mexico/USA)
Ricotta With Za'atar (Home Recipe)
Roasted Pumpkin & Bell Pepper Salad (Home Recipe)
Sexy Hamburger Patties (Anywhere)
Smoked Salmon & Cream Cheese Bagels (Jewish, USA)
Spätzlis I (Switzerland)
Spätzli II (Switzerland)
Spicy Beef Burrito With Guacamole And Tomato Salsa (Mexico)
Spinach & Feta Strudel - Daring Bakers (Austria)
Stir-Fried Matzah Balls With Bell Peppers (Jewish, USA)
Swiss Fondue (Switzerland)
Tasty Lamb Roast (Europe)
Tex Mex Cornmeal Bread (USA)
Thai Massaman Curry (Southern Thailand)
Thai Pork With Pineapple (Thailand)
Thai-Style Noodles & Stir-fried Liver (Thailand)
Toad In The Hole (England)
Vietnamese Chicken & Grapafruit Salad (Vietnam)
Vietnamese Stuffed Pancakes (Vietnam)
Warm Beetroot With Sour Cream (Home Recipe)
Xinxim De Galinha (Bahia, Brazil)
Zucchini Fritters (Turkey)

THE DARING BAKERS

Artisan French Bread (France/USA)
Bakewell Tart (England)
Basic Pizza Dough (USA)
Bostoni Cream Pie (USA)
Caramel Cake With Caramelized Butter Frosting (USA)
Cheesecake & Jelly (USA)
Cheesecake Pops (USA)
Chocolate Eclairs (France)
Chocolate Valentino - Peanut & Tonka Ice Cream (Malaysia)
Danish Braid (Danemark/USA)
Filbert Cake (USA/France)
French Yule Log (France)
Lasagne Of Emilia-Romagna (Italy)
Lavash Crackers (USA)
Lemon Meringue Pie (USA)
Opéra Cake (France/USA)
Perfect Party Cake (USA)
Spinach & Feta Strudel (Austria)
Tender Potato Bread (USA)
Tuiles With Orange Praline Filling (USA/France/Home Recipe)
Yule Log (USA)

Wednesday, August 30, 2006

THE BEAUTIFUL VILLAGE OF HERMANCE

In July, during our little holidays, we tried to profit as much as possible of the surrounding countryside and villages around the left side of the Lac Léman (Lake Geneva)...

Hermance, another medieval village around the lakeside, is one of our favorite destinations as it's a magnificent old place.

A first sanctuary was built during the 11th century and it continued to develop itself during the course of history, thus suffering of many territorial wars and changes of border. In fact, it is proved that the place was already inhabited during prehistorical times as many ancient object were found there...

Hermance is situated just on the border with France, about half an hour bus ride away from Geneva. To reach this village, take the bus number "E" from Rive in the center of the town of Geneva and go down at the end station "Hermance".

If you already like villages such as Yvoire in France, then Hermance will enchant you even more! Although it is very popular for it's unique looking village, camping site and little beach, this place is very calm and it is possible to relax while enjoying the superb architecture and the sumptuousity of the view offered. Everything looks unperturbed there... The flower arrangements and greenery are spectacular, the houses are neat, the streets are hyper clean and time seems to have stopped it's unbridled race!

So, if you never went there or if you are planning to come to Geneva, do deviate from your planned route and go to visit Hermance. You'll be very happy afterwards!...

A "green" house...

A medieval house with it's typical windows...

A simple, but dreamlike and dainty old time house...

The old "Belle Epoque" boat (CGN) leaving after it has stopped to pick up people in Hermance...
That boat picture is for you, Rosa (Living As Rosa) from Nashville, Tennessee!!!

Another magnificent house...

The lakeside, Jura mountains and the Hermance beach...

An old farmhouse with Mediterranean looks...

A medieval window (1551)...

The Lake Geneva and the Jura mountains...

Once again the lake, but with the Salève mountain in the horizon...

Two poor little sheep in the suffocating summer heat, trying to stay away from the burning rays of the sun...

The "Castle of Hermance" standing proud and tall...

Tuesday, August 29, 2006

APPLE AND CHEDDAR QUICHE

Quiches are something I always aprreciate because they are soothing, useful and represent the kind of comfort food I could eat on a weekly basis. There are so many ways of preparing those savory tarts that you would never end up eating the same version...

As the end of the summer is approaching rapidly and the first freshness is already to be witnessed, I thought that my "Apple And Cheddar Quiche" might be the right thing to cheer you up and make you look forwards to the next season with joy!

As we all know, the coming back of autumn is synonymous of apple harvesting, therefore I decided to present a recipe using those wonderful fruits. And since the evenings are not as warm as they used to be during the summer (sniffle), a good reinvigorating supper will do harm to nobody, especially if a fine smell of cheese is there to perfume the kitchen while the quiche is baking!!!

This "Apple And Cheddar Quiche" recipe is the entire product of my imagination and I am very happy that it gave good result! If you love savory dishes that contain a hint of sweetness, then that quiche will surely be to your taste as the Cheddar cheese adds a contrasting sharpness to the acidulated and sugary flavor of the apples as well as to the pleasant sweetness of the onions. A perfect marriage of opposite flavors! With it's nuttiness, the pastry is most welcome as it blends wonderfully well with the Cheddar's strong aromas. Not to forget the spices which add a superb American autumnal touch to the whole tart...

As you might have understood, this quiche got the success it deserved! This simple yet elaborately tasting savory tart is easily prepared and is convenient for family dinners, special events or any meal for adepts of cocooning. It's yummy to please!!!

Makes 1 (24cm/9.4 inches) quiche

Ingredients for the pastry:
200g Plain white flour
80g Ground hazelnuts, lightly toasted
1 1/2 Tsp Salt
60g Unsalted butter, cold
1 Egg (~50g)
Water (enough to form a dough), cold
Ingredients for the filling:
250ml Double cream
100ml Milk
4 Eggs (~50g)
1 1/2 Tsp Cornstarch
1/5 Tsp Ground nutmeg
1/4 Tsp Ground cinnamon
Salt to taste
Pepper to taste
2 Medium onions, sliced (in half and vertically) and lightly sauteed until transluscent
2 Sour apples (Boskoop), thinly sliced
2 Tbs Unsalted butter, melted
1 Tbs Maple syrup
2 Tbs Light brown sugar
150-180g (+ 100g for the top) Cheddar cheese, grated

Method:
1. In a bowl, mix together the flour, ground hazelnuts and salt.
2. Rub in the butter.
3. Using a knife to cut and stir, mix with egg and cold water to form a stiff dough.
4. On a floured surface, shape into a ball.
5. Cover with plastic film and refregerate for about one hour.
6. Meanwhile, heat a pan. Add the butter and the apple slices.
7. Cook the apples for about 2 minutes.
8. Add the maple syrup and sugar and cook, gently stirring, until caramelized and golden, about 4-6 minutes. Let cool.
9. Beat the eggs with the milk. Add the cream, cornstarch, nutmeg, cinnamon, salt and pepper. Mix well.
10. Preheat oven to 190°C (350°F).
11.Roll out the pastry so as to fit a 24cm (9"4) diameter pie case.
12. Line the pie case with the pastry and slightly prick the base with a fork.
13. Bake blind for about 15 minutes.
14. Place the caramelized apples on the bottom, add the fried onions, the cheese and then pour over the egg mixture.
15. Sprinkle the leftover cheese (100g) on the top.
16. Bake for about 45 minutes at 200°C (400°F) until golden brown.

Remarks:
Instead of Cheddar, you can also use Monterey Jack cheese.
Be careful not to break the apple slices nor to overcook them. They should still be crisp.
Remove the pastry from the refrigerator at least 20-30 minutes before rolling it out.

Serving suggestions:
Serve warm with a salad (arugula, endive, carrot, etc...). It is also fine when eaten cold.

(Cheddar -Pic http://andrew.dragonflytemplates.com)
(Apple Tree -Pic by Kathy Sharpe www.kathysharpe.com)

Sunday, August 27, 2006

WEEKEND CAT BLOGGING #64

Once again, on the occasion of our WCB round-up, Clare at Eat Stuff is unfortunately absent, but the sweet Boo_licous at Masak Masak will host this weekend's event...

Thanks for making it possible!

That's Maruschka at her sweetest!
She loves to lie on our cat friendly bed (prepared for the occasion) and get her tummy rubbed. She is so lazy that even the flies don't make her eyebrows twitch...
I love her sweetiepie face shaped like a heart and her loving soul!
Isn't she a real cuddly "bear"?

Thursday, August 24, 2006

A COLLECTION OF SKIES

From our two bedrooms facing the Jura mountains, we experience memorable sunsets that can be quite stunning. I just can't stop admiring the fantastic view we have and taking pictures of what we see!!!

Those pomegranate skies are just wonderful, don't you find?...

No comments are needed...

Wednesday, August 23, 2006

LEMON RICOTTA MUFFINS

I must confess here that I love Ricotta and always possess a few tubs of that fresh cheese in my refrigerator in case I decide to cook or bake something with it!

In fact, because of my squirrelly ways of stocking food, one of my numerous Ricotta pots in my fridge was very close to being out of date according to the inscriptions on the tub's lid, so I imperatively had to find a solution in order not to lose an ounce of this precious cheese that I venere for it's fabulous versatility... That's when I "fell" on this "Lemon Ricotta Muffins" recipe while frenetically googling around trying to find something that would meet my difficult criteriums. You see, generally, when I decide to cook or bake anything, it can take me hours and even days before I find what I'm looking for. I'm such a maniac when I have to choose a recipe that I often get a slight headache and feel desperate, because I still havent found what I'm looking for although I've already spent a considerable amount of time searching through my books, files and the internet!!! Sometimes, I can be a real nutcracker...

Well, those muffins had already been tested by Paula of the higly enjoyable "The Cookbook Junkie" from America. She had described them as the "best muffins ever" and she didn't lie! Paula herself had taken this recipe from her cookbook "Good Housekeeping Baking"...

So it is my turn to deliver this fabulous recipe! Those "Lemon Ricotta Muffins" are very delicate and fluffy; a real temptation. Their aroma is incredible as the lemon gives them a dreamlike citrusy perfume and the Ricotta offers a round taste that sends you up to the heavens above. They are just sweet enough, but not overpoweringly sugary. In fact, they are perfect!

Those muffins have revolutioned my palate, so what are YOU waiting for? Hop, hop, please go in you kitchen and bake! You'll see that your efforts will be rewarded...

Ingredients:
2 Cups (300g) All-purpose flour (plain white flour)
1/2 Cup (110g) Castor sugar + 2 Tbs
2 1/2 Tsp Baking powder
1/2 Tsp Salt
1 Cup (250g) Ricotta cheese
1/3 Cup (84ml) Milk
6 Tbs (90ml) Unsalted butter, melted
2 Eggs (~50g)
2 Tsp Freshly grated lemon peel

Method:
1. Preheat oven to 200°C (400°F).
2. Grease twelve 2 ½” by 1 ¼” muffin-pan cups or line with paper baking liners.
3. In large bowl, stir together flour, ½ cup sugar, baking powder and salt.
4. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel.

5. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened.
6. Spoon batter into prepared muffin-pan cups.
7. Sprinkle remaining 2 tablespoons sugar over muffins.
8. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean.
9. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.

Remarks:
To mix the fllour with the liquid mixture I used a fork.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!

Serving Suggestions:
Those muffins are delicious when served for breakfast with butter and/or lemon curd (see recipe).

(Ricotta -Pic by www.cheese.com)

Monday, August 21, 2006

HELP NEEDED: RECOMMENDABLE COOKBOOKS

There are a few cookbooks that I'd like to acquire and I need you help as the book world is soooooo vast!...

Well, I'm somebody who likes cookbooks to be culturally rich and full of useful recipes. It's very important for me to learn about the background behind each recipe/dish because it is an aspect I can't forget, for each dish has a soul. To understand a country's cuisine, you have to understand it's customs, origins, habits, etc...

I want to read an in-depth and advanced (not for beginners or too simple, I like "complicated" recipes) cookery book that makes me travel, learn things and that will contain many interesting and AUTHENTIC recipes...

So, if you have any cookbook hints (in English, French or German) concerning the following countries/places/subjects, I'd be very happy:

. Malaysia
. Indonesia
. Thailand
. Turkey
. Middle East
. Morocco
. Tunisia
. Brazil
. Portugal
. Germany
. Austria
. Jewish
. Eastern Europe
. Balkans
. Mexico
. South America
. Baking
. Cookies
. Bread
. Nyonya kuihs/cuisine

Many thanks! Your help is much appreciated...

(Cookbooks -Pic by www.urbanfares.com)

Sunday, August 20, 2006

WEEKEND CAT BLOGGING #62

Unfortunately, Clare is not able to host this weekend's Cat Bloogging event and we do miss her and kiri a lot, but in replacement you can post your permalinks to Heather of "Heather's Space" in Texas, USA....

I hope that there will be many of you cat lovers who will participate to this weekly's round-up!

That picture was taken last Sunday morning, when my boyfriend was in the bathroom. Generally, our cats tend to stay in front of the closed bathroom door in a hypnotized pose and wait like dogs until we come out. Then, they make little cries of joy and madly turn around our feet...

Look at our sweet Fridolin attentively looking in the direction of the bathroom door. Isn't he cute with his little teddy bear mouth and kangaroo/rabbit leg? He is so full of love that he most have an IMMENSE heart!...

Friday, August 18, 2006

AWESOME COUNTRYSIDE

We love to go out for walks around our place... In the evening the countryside can be so beautiful and peaceful when the sun is setting. A real treat for the eyes and the soul!!!

Those pictures were taken just 10 minutes away from our home, when going down in the direction of our beautiful "Path" and the "Path To Paradise" that we love so much...

A view of the Salève bathed in a magnificent red light...

The sun is disappearing, thus leaving the countryside looking eerily dreamlike...

Thursday, August 17, 2006

THE KING ARTHUR FLOUR BAKER'S COMPANION

A few months ago, I bought "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook" that the sweet Ivonne of "Cream Puffs In Venice" from Canada had warmly recommended me to buy. I was not decieved by this superb cookbook and wish to thank her very warmly for the recommendation...

"The King Arthur Flour Baker's Companion: The All-purpose Baking Cookbook" by King Arthur Flour
640 pages, Countryman Press

Needless to say that I was very fastly taken away by this great baking bible chock-a-block full with great technical and complete explanations, detailed informations and superbly yummy recipes! This cookbook is a most have for all the people who LOVE baking and want to learn all the little tricks that make a baked good look and taste perfect...

Everything you need is in this thourough book dedicated to the home cook whether she/he is an accomplished baker or just beginner without much experience! You'll find recipes covering the whole baking spectrum (breakfast, fried doughs, quick breads, buckles/cobblers/crisps, crackers and flatbreads, yeast breads, sourdough breads, cookies and bars, cakes, pies/tarts/quiches, pastry/viennoiserie, etc...). It is a real baking manual that will keep you stuck in your kitchen baking for hours, mesmerized by this volume's tantalizing recipes!!!

This extremely practical book crammed with hundreds of ideas should be found on the counter of every kitchen no matter where you live (it's an American book that you be used anywhere in the world)! It is so impressive that if you don't own a copy of this book, you should order your copy now, otherwise you will be missing an awesome cookbook that could be your faithful companion for the years to come!!!...

I call such kinds of books "inheritance" cookbooks as you could easily pass it from one generation to another without it being unnecessary as it is what any (student) baker should use and need in order to perfect her/his baking! Within it's pages lies a priceless treasure...

I simply LOVE it!

For more information, please check this site www.kingarthurflour.com....

(Cookbook -Pic by http://shop-bakerscatalogue.com)

Wednesday, August 16, 2006

APRICOT CLAFOUTIS

A few months ago, I bought "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook " that the sweet Ivonne of "Cream Puffs In Venice" had warmly recommended me to buy. I was not decieved by this superb cookbook...

Although, I had already posted a recipe for "Clafoutis" (see recipe), I will nonetheless post a second one. Why? You'll ask me... Well, because it was adapted from my beloved copy of "The King Arthur Flour Baker's Companion" and it has graced my table a few times now since I bought this wonderful cookbook...

This recipe has never failed to impress me although it is very simple, the "Clafoutis" gave pretty good results and met a great success! It is not too sweet, it's texture is very pleasant (not too wet nor too cakey) and it's taste is heavenly. In my opinion, there is nothing to change in this recipe as this soft and delicate treat is simply perfect!

Serves 2-4

Ingredients:
3 Cups Quatered Apricots
1/3 Cup (67g) Light brown sugar
For the batter:
3/4 Cup (~85g) Plain white flour (unbleached all-purpose flour)
1/3 Cup (~67g) Castor sugar
1/2 Tsp Salt
3 Large eggs (~50g)
1 1/4 Cups (~285g) Milk
3/4 Tsp Almond or vanilla extract

Method:
1. Preheat the oven to 190°C (375°F).
2. Thouroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.

3. Arrange the apricot quarters on the bottom of the pan and sprinkle with the brown sugar.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk and vanilla/almond extract.
6. Beat until thouroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
9. Serve.

Remarks:
Instead of using apricots, you can easily replace them by quartered prunes, sliced peaches or nectarines.
Regarding this Clafoutis' flavor, you can also use orange-blossom water or rosewater if you wish to add a more "exotic" touch to the recipe.

Serving suggestions:
Eat warm or at room temperature.

(Les Abricots -Pic by Russo www.galerie-breheret.com)

Monday, August 14, 2006

INDONESIAN MAILORDER

I had been searching for "Pandan Aroma" since long without ever beeing successful in my quest. That's when Puspha of the highly interesting "Pusiva's Culinary Studio" gave me the address (many thanks!) of a Swiss mailorder service dealing with Indonesian product...

The name of this mailorder is "Pasar Indonesia" (see link) which, if I'm not wrong, means "Indonesian Market". It exists since April 1999 and is already well-known whether it is here in Switzerland or in the neighbouring countries...

This mailorder offers a choice of different products hailing from Indonesia. There, you will find goodies such as "Black Glutinous Rice", "Kecap Manis (sweet soy sauce)", "Sambal (chilli sauce)", "Gula Kelapa (palm sugar), "Nangka Aroma Pasta (jackfruit aroma)" and other products such as noodles, rices, sauces, spices, snacks, baking ingredients, drinks, etc...

Their site is quite clear and in German or Indonesian language, their array of products is maybe not too vast (medium), but they do have a neat choice of items from which it is always possible to find something interesting. Regarding their prices, none of them are overdone and everything is relatively cheap. Their service is very good, friendly, efficient and very fast; I received my food two days after having ordered (the order was sent on Monday and the parcel came on Wednesday)!

All in all, I was very satisfied by the quality of the service and the products I bought, so, in the near future, I would undoubtedly consider ordering again other products whenever I am missing something in my kitchen...

What I ordered (from left to right):

1. Ground white galangal (Laos Bubuk).
2. Candlenuts (Kemiri).
3. Cream of tartar.
4. Balck glutinous rice (Beras Ketan Hitam).
5. Coconut and pandan aroma paste (Aroma Pasta Cocopandan).
6. Jackfruit aroma paste (Aroma Pasta Nangka).
7. Pandan aroma paste (Aroma Pasta Pandan).

Pasar Indonesia Versand
Grenzweg 9
4322 Mumf
Switzerland
Tel: +41 (0) 61/ 861 01 51

Saturday, August 12, 2006

WEEKEND CAT BLOGGING #61

Although I don't really know what's happening with (Clare) this week's WCB, I nonetheless decided to post my entry as I usually do.

I hope that she our weekly round-up will soon come back on a regular basis...

That's typically Maruschka with her eery face expression when she feels that her supper might soon be served...
She then starts to stare at us with this extremely attentive look, trying not to miss any of our movements!

It is when our little Muschki becomes a terrible food-obsessed "Psycho", a bit like kitty version of Dr. Jekyll and Mr. Hyde, switching from a normal personality to a more obscure one...
Oh, I really loathe this painful time between 15h00 and 16h45 when she harasses me/us with her endless nasty yammering, aaaarrrrggghhh!!! does anybody know what playing with one's nerves is? Well, that's what you get at our place...

You will also find those pictures as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

Friday, August 11, 2006

ITALIANESQUE MEATLOAF

One day, I had a Provolone cheese leftover that I wanted to put in good use, so I came up with this totally invented recipe...

As this cheese is Italian, I decided to let myself get inspired by this wonderful country in order to come up with a meatloaf that would literally knock my socks off (you all know how obsessed I am by tasty and spicy foods)!

The final result was extremely satisfying and my wannabe "Italian Meatloaf" met a considerable success at our table. We loved it!

This "meatloaf" was mind-blowingly tasty and spiced up just in the right way (not too much, but just enough); our tastebuds were delighted by such a harmonious symphony of flavors... I must say that this "creation" had the right effect on us as it brought a smirk of pleasure on our faces and glitter in ours eyes!!!

Next time I want to eat something that makes me feel happy like a king, then my choice will definitely be directed towards this brilliant recipe that has the power to act like medicine!...

As some would say, this meatloaf had it's mojo working on me!!!

Serves 4 or makes two meals for 2 hungry people

Ingredients:
500g Ground beef
1 Onion, finely chopped
2 Cloves garlic, crushed
1/2 Tsp Red chilli, seeded and finely chopped
10 Leaves basil, finely chopped
1 Tbs Caster sugar
1 Tsp Paprika powder
2 Tsp Tomato puree
1 Tbs Ketchup
2 Tsp Fishsauce
Pepper, to taste
Salt, to taste (not too much though as the cheese is already salty)
1 Egg
3 Tbs Fine wheat semolina
1 Matzah
1/2 Glass milk
1 Cup Provolone picante cheese, finely grated

Method:
1. In your food processor, reduce the Matzah to flour.
2. Let this "flour" soak in the milk, about 1 hour until you get a kind of thick paste.
3. Preheat the oven to 200°C (370°F).
3. Mix all ingredients together.
4. Knead the ground meat with your hands for about 5 minutes.
5. Shape the meatloaf so that it looks like a log.
6. Place it into a greased baking dish.
7. Bake for approximately one hour or until it is cooked through.
8. Serve warm.

Remarks:
If you don't have Matzah, then use stale bread, coarsly ground bread crumbs or crackers.
Instead of fishsauce, you can use 3/4 Tsp anchovy paste.
Don't overbake this meatloaf. It should still be humid and soft when served.
This meatloaf can be eaten either warm or cold (leftover).

Serving suggestions:
Slice the meatloaf and serve it with "Arroz Brasileiro" (see recipe).

Wednesday, August 09, 2006

MEDIEVAL YVOIRE

A few weeks ago, we decided to take the boat and go to Yvoire in France...

Yvoire is a medieval village in Haute-Savoie which is situated between Geneva and Evian, on the left side of the Lake of Geneva (Lac Léman), directly opposite Nyon in Switzerland. This village (fortifications) was erected during the 14th century (1306) and had a strategic importance due to it's geographical situation.

Since the 1950's, it has been understandably labelled one of the "most beautiful villages in France" and has won several prizes for it's notorious beauty and the magnificent flowers that are to be found everywhere!

Yvoire is a very special place with a magical atmosphere and many splendid jewels of architecture which I loved, but I must say that the terrifying amount of people who were visiting, the endless rows of touristic stores and restaurants ( I never saw so many in such a tiny place) overshaded the authenticity of this village. There was not one peaceful corner to be found nor was there a small space left that was not occupied by a store or a restaurant. That's what I disliked most about this place, because I had the impression that Yvoire was an empty shell without any soul! It was as if it's spirit had been sucked out by the quest for easy money and the frenesy which "animated" the place...

There were only a few interesting stores, two of which sold Haute-Savoire specialities like wine, dried sausages, jams, liquors, honey, dried ham, etc... In one of them, "La Cave" we bought some excellent wild boar dried sausages which tasted very natural and "real". Otherwise, most stores or restaurants had overpriced goods. Even for a Swiss person like me, the prices were extremely overdone (even higher than in Switzerland); two drinks nearly cost as much as when we take four in a Geneva coffee house!!!

All in all, the trip was very pleasant. We got some cool air on the boat, the day was beautiful (azure sky with cumuluses) and I finally got to see Yvoire after having ranted about this place for years...

Do I recommend you to visit Yvoire? Of course, yes! But you have to know what you get once you're there...

The Yvoire castle as seen from the boat...

A typical house...

The flowers that one gets to see all over the village...

Another view of the castle, with Switzerland in the horizon...

A street full of people (I took the picture when there were less tourists around as I love "clean" photos, he, he, he!)...

Another magnificent house...

The view from the lakeside: the Jura and La Côte in Switzerland...

Tuesday, August 08, 2006

1ST BLOG ANNIVERSARY

A year ago today, I posted my very first entry...

On the occasion of my 1st Blog Anniversary I wish to thank all the friendly people who have visited "Rosa's Yummy yums"! Your kind comments and regular visits have made me very happy and have motivated me to continue further...

I must say that I'm pretty amazed to have got so far! When I started this blog, I didn't really know where I was going or where it would lead me... In fact, I had discovered the world of culinary blogs while searching the net for recipes and got very fastly seduced by this universe. So, I started my own site without really knowing if I would be capable of making it last so long.

Being a rather shy person by nature, creating a blog wasn't really one of my dreams as I didn't trust myself enough to just start something which would expose me to the whole world and which seemed so challenging. But I did it! And, in a sense, I just jumped in the cold water and let the intrepid blog flow transport me wherever it may go...

So far, I have been very pleased with the way things went. I would never have thought that it would be such a fulfilling experience! I have come out of this year enriched and that, because of YOU dear bloggers and loyal readers worlwide!!! Without you, this journey throughout the vast foodlands would have been impossible. I could never express enough gratitude for your visits and interactions...

So, once again, 1000 X THANK YOU for the support and friendliness you have shown!!!!!!!

(Birthday Cake -Pic by http://jacksparrow.wordpress.com)

Monday, August 07, 2006

ARROZ BRASILEIRO

"Arroz Brasileiro" or "Brazilian Tomato Rice" is a typical dish from Brazil. It can be compared to the flavored rice that the Mexicans eat or even to the Italian Risotto...

This rice cooked with onions, diced tomatoes and/or black olives is a holiday treat which is generally served as accompaniment to the traditional Chrismas Turkey (Ceia De

Natal) eaten after the midnight Mass at church. You'll find that side dish throughout Brazil as rice is a staple that appears on nearly everybody's table.

I took this recipe from the site www.astray.com and added my own touch to this dish. I must say that I am very pleased with this recipe as I particularly love "Arroz Brasileiro"! It is a side dish that goes well with many different kinds of meals and although it is quite frugal, it acts like a ray of sunshine over the dining table! This sunny dish is very flavorful, yet quite mild and round in taste. It is just the perfect rice dish for a feast, a South American "fiesta" or a hyper yummy meal!!!

Serves 8-10

Ingredients:
1/4 Cup Olive Oil
1 Large Onion, thinly sliced
1 Tsp Dried thyme (my addition)
1 Medium eggplant, cubed (my addition)
3 Cups Raw Long-grain Rice
3 Cups Chicken Stock, heated to the boil
3 Cups Water, heated to the boil
2 Medium Tomatoes, peeled, seeded and coarsely chopped
1 Tsp Salt

Method:
1. In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
2. Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
3. Add the eggplant and thyme. Sauté, stirring constantly for another 3 minutes.
4. Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil.
5. Add the boiling chicken stock and water to the rice.
6. Add the tomatoes and salt, and return the mixture to the boil, making sure to stir occasionally.
7. Cover the saucepan and reduce the heat to a simmer.
8. Cook for 20 minutes or until the rice has absorbed all the liquid.
9. Serve warm.

Remarks:
When you sauté the rice, don't let it brown.
You could also easily replace the eggplant by zucchini, halved black olives or mushrooms.
While it is cooking you can stir the rice a little and check if it needs more water. In fact, you should treat this rice a bit like Risotto.

Serving suggestions:
Eat this "Arroz Brasileiro" with my "Italian Meatloaf" (see recipe) or as accompaniment to any kind of meat (BBQ's, sausages, chicken, roast, etc...). It is also possible to eat it alone...

(Rio - Pic by Jonathan Duriaux www.trekearth.com)

Sunday, August 06, 2006

WEEKEND CAT BLOGGING #60

This weekend is the 60th WCB and as usual we are all invited to send our kitty pictures for the weekly round-up that Clare organises...

Kiki (Fridolin) is a very special cat with noble and king-like manners. He likes to play the master ruling over our living room and sit on his tree like a "Herr Kontrollator" (Mr. Controller) who sees everything!!!
Have you seen the state of the cat tree? I wonder when this part will just desolidarize itself from the rest of the tree!...

Thursday, August 03, 2006

A RATHER MISTY SALEVE

Now, the heatwave has gone away and we are having a more unstable kind of weather. It has been raining (not enough though) and the temperatures have drastically gone down (it is now 20°C), phew...

At least, thanks to this sudden change of weather, my oven will again be used a lot more often! That's one good point about this autumnal freshness.

Although, I don't wish that the heatwave comes back, I do hope that the temperatures will rise slightly within the following days, otherwise our balcony will be deserted in the evening!

Yes, I know, I'm again complaining... Why can we never be entirely satisfied with what we have?!?

A mysterious mist covers the Salève...
Don't you find that it looks a little like autumn?

Wednesday, August 02, 2006

STRAWBERRY CHEESECAKE

During the summer, especially if it's crushingly hot, we are not really enclined to eat hearty kinds of foods and we surely don't want to bake for hours. That's why this "Strawberry Cheesecake" will be very welcome at the table and on any occasion!

Compared to most cheesecakes, this one doesn't have a crumbly base made with pounded cookies, crackers, wafers or

digestives or pastry. Instead, a spongy cake base replaces the traditional crust. In fact, it is the only part of the cheesecake that is baked. The second part consisting of the ricotta and strawberries (second layer) is only jellified.

It is a very easy, but nonetheless delicious dessert that can be served whenever you wish (after dinner/supper or as a four o'clock treat). Being not too sweet and quite light, it will not be the kind of dish that'll make you feel heavy after you've eaten it and the strawberries add a great touch of freshness to the whole cake. The sponge base is very pleasant and is the perfect accompaniment to the delicate ricotta cheese topping...

This recipe was taken from a "Coop Magazine" and consequently modified by myself in order to meet my taste.

Serves 6 people

Cake Base:
100g Unsalted butter, at room temperature
100g Castor sugar
1 Tsp Vanilla extract
2 Eggs (~50g)
100g Plain white flour
1 1/2 Tsp Baking powder
1/4 Tsp Salt

Ricotta topping:
250g Fresh ricotta cheese
1 Lemon, juiced
3 Tbs Grand Marnier
1 Orange zested or a pack Dr.Oetker orange rind
70g Castor sugar
1/2 Cup Water
200g + 150g Strawberries
5-6 Sheets gelatine

Method:
1. Preheat the oven to 180°C (350°F).
2. Grease a 24-26cm (8-10 inches) loose base tin.
3. Cream the butter with the sugar until light and fluffy.
4. Add the eggs, one at a time. Stir well.
5. Add the vanilla extract.
6. Gently fold in the sieved flour, baking powder and salt.
7. Pour into the prepared tin and bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
8. Let cool on a rack, but leave the cake in the tin.
9. In the meantime, place the 70g sugar, the water and the 200g strawberries in a pan and bring to the boil.
10. Lower the heat and simmer gently for about 4 minutes.

11. Let cool and then, pass in the food processor in order to obtain a puree.
12. Mix the puree with the ricotta, lemon juice, zest, and Grand Marnier.
13. Cut the remaining 150g strawberries in 6.
14. Place the sheet of gelatine in cold water for 10 minutes.
15. Press the water out and place in a pan.
16. Melt over low heat (lowest gas mark).
17. Remove from the heat and add 1 cup of the ricotta/strawberry mixture. Mix well.
18. Pour this mixture into the bowl containing the remaining ricotta/strawberry preparation and mix thouroughly.
19. Pour this ricotta/strawberry mixture over the cake in the tin.
20. Place in the refrigerator for 2-3 hours or until the gelatine has set.
21. Serve.

Remarks:
If you wish, you can use other fruits like blueberries, strawberries or red currants instead of strawberries.
Agar agar can replace the gelatine, but read carefully the instructions on the packet.

Serving suggestions:
Eat at any time accompanied by a good bottle of white wine (Gewürzraminer, Riesling or Sauterne) .

: Name: Rosa's Yummy Yums; Location: Geneva, Switzerland

An Anglo-Swiss girl delving into the culinary spheres and the world of photography with a load of passion and a good dose of Rock 'n' Roll attitude ...

View my complete profile