Friday, February 5, 2016

ANNOUNCEMENT - A NEW BEGINNING


Dear Readers,

I have some exciting news to share with you today.

After much deliberation, I have decided to put Rosa’s Yummy Yums to rest. This blog has brought me a lot, yet nonetheless I feel that the time has come to make changes, find other means to express my creativity and take a step in a different direction. Within a decade, many things have happened and I have metamorphosed into the person that I am now (my spirit and soul are still the same, yet I have come a long way and I am growing a little stronger and wiser every day). Transformation is inevitable and solutions have to be found…

The best endings are the ones that lead to new beginnings.
- Mathangi Subramanian
But this doesn’t mean the end of me as a blogger. As a matter of fact, you’ll still be able to continue reading my thoughts and gazing at my pictures on another platform which I am overjoyed to present to you.

Ladies and Gentleman, I give you Reveries, Brambles & Scribbles!!!


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I am grateful for your support and readership over the last 10 years, and I would be so pleased to welcome you to my new abode. Hopefully you will appreciate R B & S as much as Rosa’s Yummy Yums and it would mean a lot to me if you would follow me on my latest internet adventure.

Thank you for your loyalty and for giving me a chance to exist in this ruthless virtual world.
Peace, Love & Rock’n’roll,

Rosa x

Saturday, August 8, 2015

AN ODE TO COFFEE: WITHOUT YOU, WE ARE NOTHING / HAPPY 10TH BLOG ANNIVERSARY TO MY BLOG

Black as the devil, hot as hell, pure as an angel, sweet as love.
- Charles Maurice de Talleyrand 
The fresh smell of coffee soon wafted through the apartment, the smell that separates night from day.
- Haruki Murakami
Without my morning coffee I'm just like a dried up piece of roast goat.
- Johann Sebastian Bach
Coffee, a marvelously fragrant, suavely bitter, darkly intense and dreamily frothy brew that has the power to instantly uplift your mood and make you see things from a different perspective. A devilishly magical potion that immediately confers happiness, helps us wake up from the deepest of slumbers and stay active all day long. A social and ritualistic drink that brings people together around a table, seals friendships and creates warm memories. A romantic beverage that inflames baristas and java aficionados from all the corners of the world. A unique decoction from Ethiopia without which we pathetic humans cannot survive. An elusive glimpse at paradise. A confidant and a muse. A delight to the senses. A crutch on which to rely. Cement that keeps our lives together. An euphoric stimulant. High octane. Fuel for the body. Muddy water. An ink black drug for the soul. Nectar of the gods; sacred, bewitching, psychedelic, ethereal and therapeutic. Pure gold.

Enthrallingly powerful like God, yet sinfully sweet as the Devil himself. Both a poison and a medicine. Pleasure and pain. Heaven and hell contained in a simple vessel of porcelain.

Cupe Of Coffee
We all know how it went when Europe changed from a culture addicted to depressants to one high on stimulants [...] Within two hundred years of Europe's first cup, famine and the plague were historical footnotes. Governments became more democratic, slavery vanished, and the standards of living and literacy went through the roof. War became less frequent and more horrible.
- Stewart Lee Allen
No one can understand the truth until he drinks of coffee's frothy goodness.
- Sheik Abd-al-Kadir
What would our mornings be like if we couldn't rely on a strong cup of joe? Would we be able to get rid of our head fog and start work normally? Would we still be enchanted at the prospect of "going out for a coffee" if we would be deprived of our espressos, lattes or cappuccinos? How would we feel if meals ended with an uninspiring glass of orange juice or water? Would we enjoy Tiramisù or moka cake as much if they were deprived of their star ingredient? Probably not!

Coffee rules our existence. Whether we want it or not, it is omnipresent in daily life (at home, at the office, at the restaurant, on the train, etc...) and is part of our culture (most countries nowadays have a deeply rooted relationship with it). We are addicted to this precious liquid and there's no way of escaping its seductive grip or subjugating call.

So why fight back? Sooner or later, you will give in and capitulate to the Grandmaster of cosmic foam and diabolical murkiness. Resistance is futile and you know it.

                                                     ____________________________________

Today my humble blog turns 10. Yes, you read it correctly. Ten!!!

It really feels surreal to think that I first hit the publish button a decade ago, when I was considerably younger (in my late twenties), naiver and the whole blogging universe was a great deal more laid-back, uncomplicated and friendlier than nowadays.*

Anyway, I can't believe that I have made it so far, even if this activity has cost me a lot of blood, sweat and tears! It would be a lie if I told you that I hadn't had restless nights because of my blog and that Rosa's Yummy Yums has only made me happy. All the contrary. There were/are times when it seems that all my efforts are in vain and I want to throw it all away, and hide in a corner and cry. But thanks to my readership whose faithful and encouraging support means the world to me, and despite my meltdowns, ups and downs and vacillating commitment, I have persevered. Every follower's kind word, sincere compliment and visit gives me the energy to continue putting one foot in front of the other and makes me want to try to push beyond my boundaries. 

Each little encouragement fuels my hope and prevents me from capitulating, so I wish to thank you all for being around, regularly checking on my posts and always finding the right way to motivate me. I owe it all to you!

* Money, stardom, superficiality and over-sized egos had not yet corrupted the small community of enthusiasts that we were and transformed that seemingly simple milieu into an absolute jungle... I'm not saying it is all bad, but a bit of the authenticity and honesty of the blogosphere has died the day foodism became hugely (and unreasonably, might I add - in 2015 it appears that everybody's a gourmet) fashionable and big corporations have discovered that they could benefit from bloggers (we all know how profit and trends can kill things).

Saturday, April 4, 2015

LET US REJOICE! OSTARA IS UPON US AND SPRING IS UNFOLDING...

Easter 2015
Winter is already a lost shape, forgottenin the ground. Instead, here is Springwith all the grace of a woman smoothing out her apron.
- Cecilia Llompar
t
Every time a season comes to an end, I enthusiastically greet the next one with open arms. After three months of the same regime, it always feels good to see nature promptly metamorphose itself again and offer us a completely different experience. A real breath of fresh air.

I'm pretty sure, we would go bonkers if we were stuck in the same boring rut day in and day out. Routine kills us at a slow pace. On the other hand, change is positive, inevitable, primordial and constant. It infuses our existence with vivid colours and gives us perspective as well as hope. Transition is life and and life is all about transition.

This is the reason why climatic standstill isn't my cup of tea and why I am particularly fond of roller coaster weather. As a matter of fact, I am very happy to live in a moderate climate country. To have the opportunity to enjoy four distinct periods of the year is a blessing and each of them fills my heart with pleasure.

So as you can imagine, it is a delight for me to make the leap from winter to spring. And even though February and March have been quite mild and vernal, I am really looking forward to Earth's magical rebirth and the powerful cosmic stirring inside of me.

Easter 2015

Easter 2015

Easter 2015
And the Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
Rose from the dreams of its wintry rest.
- Percy Bysshe Shelley
April's air stirs in
Willow-leaves...a butterfly
Floats and balances.
- Matsuo Bashō 
Spring work is going on with joyful enthusiasm.
- John Muir
Like an enthusiastic child beginning to discover the world surrounding him, I am bubbling with exhilaration and trepidating with anticipation, and I get excited about anything and everything. The late afternoon song of blackbirds sends tears to my eyes, crows tearing off branches in order to build their nests bring a large smile to my face, primroses blooming crazily pour joy into my soul, the sweet caress of the warm west wind delights me intensely and longer daylight hours motivate me in my daily chores. Oh, what a glorious feeling!

However, while the flora and fauna are brashly awakening and general frenzy is palpable everywhere, we humans are still sluggishly emerging from slumber. The endless weeks of darkness and bone-chilling cold have taken a toll on us and all the slothing around has transformed us into rusty and pasty caricatures of ourselves. But with the sunshine hitting hard on our skin and the loud chirping of birds, our torpor is fastly chased away and new energy starts to flow in our body once more. Slowly yet surely, at our own pace, we join the celebration of renewal, embarking on this wonderful adventure that is called spring.

Get your t-shirts out, let your hair down and merrily dance in circles for euphoria is prevalent !



Easter 2015

Friday, March 6, 2015

GENEVA WINTER BLUES



The brown waves of fog toss up to me
Twisted faces from the bottom of the street,
And tear from a passer-by with muddy skirts
An aimless smile that hovers in the air
And vanishes along the level of the roofs.
- T.S. Eliot

So dull and dark are the November days.
The lazy mist high up the evening curled,
And now the morn quite hides in smoke and haze;
The place we occupy seems all the world.
- John Clare

What a fog! Plane been buzzin' around overhead for the last half hour. Must be like trying to find your way through the inside of a cow. I never did see such a country. Even the birds are walkin'.
- Dalton Trumbo
Residing in the Geneva area or in a Swiss valley isn't always fun and can have its downside. As a matter of fact, winters in Calvin's city are mostly known for being gruesomely bland, appallingly dark and hideously characterless. So if you are a person who loves light and azure firmaments, and if winter blues are your nemesis, then you'd better not stay there during the cold season, otherwise chances are high that you’ll go loopy and depression will creep on you frequently.

You see, this small canton at the end of Lac Léman is embedded among mountains (the Jura in the north, the Salève in the south, the Vuache in the northwest, the Mont-de-Sion in the southwest, and the Voirons in the southeast) and it is literally situated in a basin ("La Cuvette Genevoise" as we call it in French), hence a dull, dense, murky and damp sea of high-altitude fog regularly covers this particular region of good old Switzerland and night tends to fall very early when sunlight is scarce.

Day after day, and sometimes week after week, we are deprived of luminosity. This situation can be outright unnerving, testing and oppressing as it feels as though we would be living in a closed box or in a kind of jail. This makes us prone to cabin fever symptoms such as mood swings, restlessness, tiredness, lack of motivation, lethargy, discontent and general discomfort.

Even for someone like me who adores Jack Frost's chilly embrace and enjoys heavy mist, it is unbearable in the long term and although I am quite an optimistic person by nature, I often suffer from low spirits. Boringly glum weather transforms me into an apathetic, grumpy, anxious and miserable lump of flesh.

Winter 2014-2015

Winter 2014 - 2015

In my opinion, there's nothing really comparable to bright hazy November days, radiant December afternoons, jovial January mornings and fiery February sunsets! This period of the year can be so joyful provided that our brightest star blesses us with its reddish rays, vivifying power and soothing warmth which's impact on our mental wellbeing is far superior to that of any drug and a hundred times more healing than any chemical medicine. The perfect cure for a numb and bruised soul!

But what do we do when the heavens above refuse to open up and we are stuck under a persistently funereal blanket of clouds? Well, there are many ways to fight against the negative side effects of this irritating nebula. For example, you can listen to pleasant music, have a relaxing bubble bath, read a book, cook a uplifting meal or bake a comforting treat, dance madly to your favorite song, light scented candles and meditate, meet friends, go out for a reinvigorating walk, break out of a rut, cozy up your home, wear bright colours, take up a project, host a movie night or visit museums. The options are endless.


On the condition that you keep busy and peel your limp body off the sofa, things can only get better in the little head of yours. Physical and intellectual activity will reduce your receptivity to the greyness outside and will push the gloomy thoughts out of your mind. 
And remember to smile (think positive) and eat lots of healthy vitamin-laden foods as both impact on your overall welfare and help you cope with melancholy. In this manner, time will pass a lot faster and the vernal equinox will be at your doorstep before you know it.

Hello March! Spring is almost here and my little heart is bursting with anticipation...


Winter 2014 - 2015

Tuesday, December 23, 2014

SEASON'S GREETINGS

All across the virgin snow
And through the naked trees
On a cold winter's night
His song is on the breeze
Where the moonlight paints the frost
Upon the robin's song
He's come a-calling for us all
Now the summer's gone!


Hark! Hear the children sing
Glory to the Holly King!
- Hail The Holly King by Inkubus Sukkubus


~~~~~~~~~~~

Wishing you and yours a Merry Holiday Season and a joyful celebration!

May 2015 bring you happiness, joy, peace, harmony, inspiration, successs and health.

Thank you for your support and interest in my humble work!

Cheers,

Rosa xxx

Xmas 2014
P.S. As I am in desperate need of recharging my batteries, living life less virtually and getting my creative mojo back, I henceforth announce that Rosa's Yummy Yums is going on a hiatus (until further notice)... But don't worry, I will not let my blog lie fallow forever and you'll still be able to find me online via Facebook, Twitter, Google+, Tumblr, etc...).

Wednesday, December 17, 2014

BLACK AND WHITE WEDNESDAY #153 - HAZELNUTS: KERNELS OF JOY

Hazelnuts are very common at British Neolithic sites, being probably the most frequently represented of the "other plants" mentioned by Whittle. Nutshell fragments are often not counted but are just mentioned as being rare or numerous, and in such instances we record "few", "some" or "many"...
- Sue Colledge and James Conolly, The Origins and Spread of Domestic Plants in Southwest Asian and Europe
This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Lynne at "Cafe Lynnylu" (click here in order to see who is hosting the next roundup).

__________________________________________________________________________________

Corylus avellana. A word that sounds like music to the ears. Also know as hazelnut, cobnut or filbert, this little fruit full of promise, and ancient symbol of peace and health is a kernel of joy and a gourmet's best friend.

Rare are the people who don't like hazelnuts and it is quite understandable as they are extremely versatile, wholesome and a wide variety of desserts, confectioneries as well as savory dishes can be prepared with them. From gianduja and cakes to spice mixes, condiments, soups and salads, there are large quantities of recipes that employ this delicacy.

Whether this nutritious nut is eaten raw or roasted, taste is always at the rendez-vous. The elegant, luxurious, earthy, sweet and buttery aroma of hazelnuts is quite addictive and intoxicating (especially when they have been toasted), and just like cocoa, its preferred partner in crime, not only are they good for the body, but also for the soul.

Hazelnuts have a very distinctive flavor and that's why they are highly regarded by pastry chefs and cook all around the world. They pair beautifully with dried and fresh fruits, mushrooms, root vegetables, bread, pasta, legumes, fish, meat, cheese, wine, spirits, and more particularly with chocolate (the Holy Grail!) for which this culinary hero has a particular affinity.

Their popularity is universal and many countries have been cultivating orchards since centuries. Hence, hazelnuts are rooted deep in our food culture and their use is widespread.

In Switzerland, we love to bake with those fragrant nuts and we have an abundance of hazelnut-based treats (cookies, tarts, cakes, chocolate bars, etc...). Around Christmas time, stores sell gargantuesque quantities of whole and ground hazelnuts and Swiss people enjoy preparing traditional hazelnut "biscuits de Noël/Weihnachtsguetzli" such as "Berner Hasselnussleckerli (Leckerli Bernese-Style)", "Hasselnussrollen (Hazelnut Rolls)", "Hasselnussmakronen (Hazelnut Macaroons)" and "Totenbeinli (Leg Of The Dead Cookies)" with their family and friends...

As I'm sure you are now craving hazelutty foods by now, I thought that you might be interested in the recipes I have decided to share with you today. Some of them could even come in handy during this festive season. Enjoy!

- Old House In Chur, Switzerland -

My Hazelnut Recipes
. Apple Tart With Hazelnut Frangipani (link)
. Beetroot And Orange Salad (link)
. Chocolate Ganache-Glazed Hazelnut Cake (link)
. Cornflake Terrine (link)
. Hazelnut Date Truffles (link)
. Hazelnut Meringue Clusters (link)
. Hazelnut Nougatine (link)

Great Hazelnut Recipes Found On The Net
. Baci Di Dama (Food 52)
. Baked Apples With Hazelnuts, Maple Cream and Crème Fraîche (Yummy Supper)
. Bread Pudding Cake (Juls' Kitchen)
. Butternut Squash Ravili With Oregano-Hazelnut Pesto (Saveur)
. Cauliflower With Brown Butter, Pears, Sage And Hazelnuts (Fine Cooking)
. Celery, Blue Cheese And Hazelnut Slad (Simply Recipes)
. Espresso And Chocolate-Hazelnut  Swirl Ice Cream With Coffee Tuiles (Lisa Is Cooking)
. Fig, Halloumi And Hazelnut Salad (Cooksister)
. Hazelnut Fruit Cake (Good Food)
. Hazelnut Meringue Cake With Berries (Life's A Feast)
. Individual Hazelnut And Chocolate Clafoutis (Jamie Oliver)
. Mini Piedmontois (Almond Corner)
. Orechiette With Squash, Chiles And Hazelnuts (Bon Appétit)
. Quinoa Salad With Hazelnuts, Apple And Dried Cranberries (Food 52)
. Shredded Brussel Sprouts With Bacon And Hazelnuts (Cooking Light)
. Swiss/Berner Hasselnussleckerli (Sweet Artichoke)
. Swiss/Bernese Hazelnut Tart (Vagabond Baker)
. Swiss Dairy-Free Hazelnut Crescent Rolls (Dairy Free Switzerland)
. Swiss Totenbeinli (Linno-Yum)
. Torta Di Nocciole (Domenica Cooks)

Friday, December 12, 2014

REMEMBERING THE SUMMER - PART IV

Summer 2014 - Flowers & Plants
There is a way that nature speaks, that land speaks. Most of the time we are simply not patient enough, quiet enough, to pay attention to the story.
- Linda Hogan
Summer 2014 - Flowers & Plants
There is a pleasure in the pathless woods,
There is a rapture on the lonely shore,
There is society, where none intrudes,
By the deep sea, and music in its roar:
I love not man the less, but Nature more”
- George Gordon Byron
Summer 2014 - Flowers & Plants
I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority.
- E.B. White, Letters of E. B. White
Summer 2014 - Flowers & Plants

Wednesday, December 3, 2014

BLACK AND WHITE WEDNESDAY #152 - FRAGILE


If there is a hard, high wall and an egg that breaks against it, no matter how right the wall or how wrong the egg, I will stand on the side of the egg. Why? Because each of us is an egg, a unique soul enclosed in a fragile egg. Each of us is confronting a high wall. The high wall is the system which forces us to do the things we would not ordinarily see fit to do as individuals . . . We are all human beings, individuals, fragile eggs. We have no hope against the wall: it's too high, too dark, too cold. To fight the wall, we must join our souls together for warmth, strength. We must not let the system control us -- create who we are. It is we who created the system.
- Haruki Murakami, Jerusalem Prize acceptance speech, JERUSALEM POST, Feb. 15, 2009.
This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Aparna at "Stories from the Mahe Coast" (click here in order to see who is hosting the next roundup).

Friday, November 21, 2014

REMEMBERING THE SUMMER - PART I

Summer - Geneva Countryside
Spring passes and one remembers one's innocence.
Summer passes and one remembers one's exuberance.
Autumn passes and one remembers one's reverence.
Winter passes and one remembers one's perseverance.
- Yoko Ono
Although I love autumn's ravishing beauty and serene atmosphere, I must admit that this year, and for the very first time in my life, I am missing the warm season. Having had a grim spring and a depressingly glum July as well as August, I just wasn't ready for fall's arrival. Much to my regret, it came surprisingly early...

You see, I am the kind of person who needs to fully enjoy summer in order to get sick of it and look forward to cooler and moodier weather - in fact, it is exactly the same as with food; one needs to eat a few savory dishes before the urge for dessert makes its appearance. Hence, I feel nostalgic for summer's suffocating exuberance and insolent nonchalance.

Having said this, I am nonetheless really thrilled that autumn's here and that winter's on our doorstep as I am particularly fond of this time of the year. So, bring on the cold weather, frosty sunlight and snowstorms!

Summer - Geneva Countryside

Summer - Geneva 
Countryside

Summer - Geneva 
Countryside

Wednesday, November 19, 2014

BLACK AND WHITE WEDNESDAY #151 - CONCEALED

- Grape Before The Harvest - 
Of what is concealed can also be revealed.
- Pushpa Rana, Just the Way I Feel
This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Sanhita at "Pocket Full Of Spices" (click here in order to see who is hosting the next roundup).

Friday, November 14, 2014

HERMANCE'S HIDDEN TREASURES PART II



Hermance Summer 2014

In photography, the smallest thing can be a great subject. The little, human detail can become a Leitmotiv.
- Henri Cartier-Bresson

 
The truth of the story lies in the details.
- Paul Auster, The Brooklyn Follies

Friday, November 7, 2014

YUMMY SUPPER COOKBOOK GIVEAWAY WINNER & HERMANCE'S HIDDEN TREASURES PART I


Hermance Summer 2014

Hermance Summer 2014

Hermance Summer 2014

Many thanks to all of you for entering my YummySupper Giveaway. I was delighted to read your lovely comments and to see that so many people from all over the world took part in it. Your participation really means a lot to me...

I am very happy to announce that the lucky winner is
Regula Melo-Jocknevich of "Molly Mell". Congratulations, you just won a copy Erin Scott's cookbook,
"Yummy Supper - 100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore"!!!

Wednesday, November 5, 2014

BLACK AND WHITE WEDNESDAY #150 - AUTUMN'S FINEST FRUIT

Apples On Tree
- Apple Of My Eye -
And when you crush an apple with your teeth, say to it in your heart:
Your seeds shall live in my body,
And the buds of your tomorrow shall blossom in my heart,
And your fragrance shall be my breath,
And together we shall rejoice through all the seasons.”
- Khalil Gibran
This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Cinzia at "Cindystarblog" (click here in order to see who is hosting the next roundup).

Friday, October 31, 2014

HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT


Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...


Yummy Supper - Erin Scott
Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.


Yummy Supper - Erin Scott 
          Picture by Erin Scott.
This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters
Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.


Yummy Supper - Erin Scott 
             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!


Brutti Ma Buoni Cookies
Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).


Egg On Pewter Plate
3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).


Brutti Ma Buoni Cookies
Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @ 
Yummy Supper (et légèrement adaptée par moi-même).
 

Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.


Brutti Ma Buoni Cookies
3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:

Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).


Brutti Ma Buoni Cookies
GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details
:
- You must leave a COMMENT in the comment section of this post (one entry per person).
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- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:

This giveaway is provided to you by
RODALE BOOKS.
Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.