WEEKEND CAT BLOGGING #56

For certain bloggers around the world, the weekend is synonymous of Cat Blogging... We love our pets so much, therefore this time of the week is dedicated to our fluffy four-legged companions!

Maruschka and Fridolin really appreciate one another in an fashion that people rarely get to experience. Being siblings, they always stuck together to play and cuddle since the day they were born. Fridi and muschki were always unseparable and they are still so 10 years later.
It is very sweet to see how they take care of one other. It is not unusual to see one of them lovingly wash the other or hold tightly on the other while sleeping; they look like two lovers!...

This time, Clare of the great Eat Stuff blog from Sydney, Australia will not be hosting this edition of WCB. Boo of the cool Malaysian blog Masak-Masak has decided to help her and is doing the hosting... If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Boo's site.

A VISIT TO THE ASIAN SUPERMARKET

Going to the Asian supermarket is always a highlight for me. I call it "Ali Baba's Cavern" since there are so many products that I get like hypnotized whenever I decide to shop there! I really love my little Asian supermarket humbly named "Asia Store"!!!

I visit my favorite supermarket quite often and when I do so, you can be sure that I come back with bags full of goodies... Since I use certain products nearly on a daily basis (fish sauce, soy sauce, sweet chilli sauce, spices, etc...) and love Asian food, I always make sure that there is nothing missing in my cupboards.

This place is really great as it carries so many different things. Everything is crammed into a very small space! One can find Thai , Vietnamese, Chinese, Indonesian, Malaysian products, fresh vegetables, fruits and herbs as well as cooking utensils. Another positive point about this store is that it's prices are very cheap (cheaper than in "normal" supermarkets). When I'm in there, I'm in heaven!...

So, here's what I bought (from left to right):

1. Fresh yellow turmeric roots (from Thailand).
2. Fresh red chillies (from Thailand).
3. Thai fish sauce (nam pla).
4. Coconut milk (from Thailand).
5. Tamarind concentrate (from Thailand).
6. Palm sugar (from Thailand).
7. Shrimp paste (from Thailand).
8. Fresh coriander with their roots (from Thailand).
9. Fresh lemongrass (from Thailand).

10. Juda's ears (dried mushrooms) or cloud ears fungus (from China).
11. Chinese moon cakes (niangao) filled with mung bean paste and coconut (from Paris, France).
12. Bean curd sheets (from China).
13. Koh-Kae brand coconut cream flavored peanuts (from Thailand).
14. Koh-Kae brand tom yum flavored peanuts (from Thailand).
15. Mortar and pestle (from Thailand).

If you want to buy Asian products in Geneva, here's the address of this great store:

ASIA STORE
8, rue Pradier
1201 Geneva
022/ 732 28 38

BEAUTIFUL MOUNTAIN

After crossing the border into France, you can reach the Salève telepheric station, the village Pas-de-L'Echelle or the path going up the Petit Salève to Monnetier (700m). All those places are only a few minutes away from my house...

The Salève as seen from the telepheric station in Pas-de-L'Echelle in France.

The same as seen from the path going up the Petit Salève and to Monnetier...
When going up the "Pas-de-L'Echelle" path, one can see the Pas-de-L'Echelle village, then Veyrier and in the distance the Jura mountain...

FUDGY LOW-FAT COCOA COOKIES

Some days ago, I was craving for cookies, but did not want to make too rich ones. After a bit of googling around I found what I needed: "Fudgy Low-Fat Cocoa Cookies"!

This recipe was on the interesting site "Esurientes - The Comfort Zone". The recipe had already been posted by Nic of "Baking Sheet" who had taken it from "Cooking Light" by Alice Meldrich.

We all tend to think that low-fat baking is tasteless or uninteresting, but mostly we are wrong, especially regarding any kind of negative thoughts when it comes to this recipe, because it is far from being bland! Those cookies were full of flavour and chewy to please! Their sweet, round and slightly bitter taste confered by the vanilla extract and the cocoa was very pleasant. Nobody could have imagined that it was a light recipe! All in all, they were what most of us want to find in a cookie: pure "dirtiness"!!!

So, to all the people who might still have doubts concerning the taste quality of low-fat baking, I can only tell you to try those wonderful cookies and I bet that you'll change your mind very fastly as this recipe is awsome!...

Makes about 2 dozen.

Ingredients:
1 Cup (150g) Plain white flour
1/4 Tsp Baking soda
1/8 Tsp Salt
1/4 Cup (30g) Unsalted butter, at room temperature
7 Tbs Unsweetened cocoa
2/3 Cup (145g) Castor sugar
1/3 Cup (75g) Light brown sugar
1/3 Cup Plain yoghurt
1 Tsp Vanilla extract
1/2 Cup Candied/dry cherries, dry cranberries or chocolate chips (optional, I used nothing)

Method:
1. Preheat the oven to 180°C (350°F).
2. Whisk together flour, baking soda and salt in a small bowl.
3. In a large bowl, melt the butter using the "bain-marie" method.

4. Stir in the cocoa powder and sugars. Remove the bowl from the pan.
5. Stir in the yoghurt and vanilla extract.
6. Add the flour mixture and mix until combined.
7. If you are using cherries or any of the above mentioned ingredients, stir them in.
8. Drop tablespoons of batter onto a parchment lined cookie tray/pan.
9. Press down slightly to flatten.
10. Bake for 9-12 minutes or until set and firm at the edges.
11. Allow to cool on the tray/pan for a few minutes (no more than five minutes, though) before transfering to a wire rack to cool completely.

Remarks:
If you add chocolate chips, you will up the fat content, so remember that before adding anything else than the dry/candied cherries or dry cranberries.
I used no fruits or chocolate chips and the cookies were also very fine!
Cookies do not spread a lot, therefore you have to flatten them a little.
As those cookies are low-fat, I recommend you to keep them in an air-tight container for no longer than two to three days. Already after two days, they tend to lose their chewy aspect and get a little dry (but still fine, though).

Serving suggestion:
Eat at any time with a cup of tea or coffee.

(Cocoa Powder - Pic by www.worldspice.com)

WEEKEND CAT BLOGGING #55

Hey up folks, I hope you didn't forget our most awaited event of the weekend, the holy WCB round-up that Clare from Sydney hosts?!?!...

Sometimes Fridolin is a real king (König Der Dritte) or pascha, whatever! He just sits there looking proud and as if he would be a master reigning over a vast domain called our apartment...

He is also a little house tiger who likes to lie around lazily and shamelessly on the floor when the sun is shining. Kiki, our "König", is indeed a sweet kitty that loves cuddles as much as he loves to be a little freakish at times!...

You will also find this picture 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.

A SUNDAY WALK

On Sundays we like to walk around our beautiful countryside. There are so many different walks that one can do when living in Veyrier.

Since we are so close to the border, we always have to ensure that we are carrying our identity cards on us, otherwise we would be a little limited. It is so easy to cross the border as most of the walking ways do so!...

On this very hot day, we went over to France and had a little walk at the foot of the Petit Salève.

It was very rewarding! We are very lucky to have such a beautiful countryside around the place we live!!!

A rather boyantly green Petit Salève...
Endless greenery...
A path...

EGGPLANT PESTO

Pesto is something very fine and so versatile, that there are thousand ways to prepare this almighty "sauce"!

This time, I have made "Eggplant Pesto", because I wanted something that reflects the coming summertime and that would be a little less nutritious than the original "Pesto Alla Gennovese"...

I saw a similar recipe on the site "Napastyle" and made my own modifications in order to end up with this "Eggplant Pesto". It resulted in a creamy (thanks to the eggplant), voluptuous pesto that made me dream of Italy... I could litterally see myself sitting at a table in a paradisiac place somewhere in beautiful Italy! And I loved the nutty aroma of walnuts which combined itself perfectly with the smokey taste that the eggplant confer to this unique pesto...

A delicious combination that is very welcome when the temperatures are high and the cook if too tired to fiddle around in the kitchen for hours!!! And don't forget that it can also be converted into a wonderful dip or a paste for your crostinis, bruschette or fresh bread...

Makes one medium bowl.

Ingredients:
1 Medium eggplant, ends trimmed
50g Walnuts, lightly toasted
3 Cloves garlic, chopped
18 Large fresh basil leaves, coarsely chopped
3 Tbs Olive oil (+ 2 Tbs)
4 Tbs Parmesan, grated
Pepper, to taste
Salt, to taste

Method:
1. Preheat the oven to 180°C (350°F).
2. Spread the walnuts on a baking sheet and toast until fragrant and lightly browned, about 10 minutes.
3. Let cool and then chop coarsely.
4. Fill a medium pan with salted water and bring to a boil
5. Add the entire eggplant and simmer covered until cooked through.

6. Drain the water from the pan and let the eggplant cool.
7. Heat 2 Tbs olive oil in in a small skillet over moderately high heat.
8. Add the garlic and sauté until light brown.
9. Add all the ingredients into the bowl of your mixer and process until well blended and totally pureed.
10. When serving the pesto in a bowl, sprinkle a bit of extra olive oil over it.

Remarks:
You could very well use strong Provolone cheese instead of Parmesan.
If you wish, you can roast the eggplant in the oven; it will take more time, but it will add a smokey flavor to your pesto.
In this recipe I used walnuts, but you are free to use any other toasted nut of your choice. Instead of using roasted garlic, process it fresh.
If you want a less calorific pesto, then reduce the quantity of olive oil.
You can also make this pesto in a mortar, but it will be a bit messy thanks to the eggplant!

Serving suggestions:
Just toss a generous amount of this pesto on the pasta of your choice, use it as a filling for your lasagna, canellonis or to stuff pasta shells. Try it as a dip or as a spread for bruschette or eat it with fresh bread; it's heavenly!...

Eggplant Painting - Pic by www.rizibo.ch)

A VISIT TO THE AMERICAN SUPERMARKET

A few weeks ago, I went to an American food store named "American Market" and bought a few goodies.

This is a store dealing with all kinds of foods "made in USA"...In this little two storey store situated in the popular quarter of the Pâquis, close to the lakeside and the train station, one can find various products such as soft drinks, sweets, Hershey's drops, brown sugar, chocolate, baking products, Tex-Mex specialities, wine, crisps, bagels, sauces (A1, Ketchup, Louisiana Hot Sauce, etc...), cookie mixes, and also measuring cups, pie tins, etc...

They really carry a lot and there are many interesting products. The atmosphere is very friendly and the store is very cute with it's American style. Everything is fine, but one thing annoyed me and freaked me out: the HIGH prices (many over 12 CHF items)!!! I had to take a deep breath and open my eyes wide so much I was in disbelief regarding their prices (well, maybe I'm too used to the ridiculously low-priced products we find in Asian food stores...)! In my opinion, they were totally overdone. Or am I wrong when I think so, are the prices of imported food from the USA always so expensive?!?... Because of that I could not really buy as many things as I planned to since I personnally found that they overpriced their products. This negative aspect made me sad as I went there with the idea that I would come back home with a full bag. That was an error! I could only afford a few low-priced items and that frustrated me a lot because I would have liked to treat myself with more......

Anyways, it's a place I would recommend you to go, at least to have a pleasant look around. It's a nice store which will transport you to another (food) world!

See what I bought:

1. Kool Aid "Island Twists".
2. Nature Valley "Pecan Crunch" energy bar.
3. Measuring cups for baking.
4. Domino "Dark Brown Sugar".
5. El Rio "Refried Beans".

American Market
Food Store
3, rue de Neuchâtel
1201 Geneva
022/732 32 00

or

American Market
Food Store
8, rue Juste Olivier
1260 Nyon
022/362 49 05

FIVE SPICE RHUBARB MUFFINS

To continue my series of recipes using rhubarb, here's one that I fell upon when googling in search of a small thing that I could bake to satisfy my sugar cravings!

I found it on the William-Sonoma site and, as it's my habits, I changed a few details...

This muffin recipe was incredibly fine; I never ate such fluffy babies! Their texture was so light and airy that it knocked you off your feet. Taste-wise, the combination of the Chinese "Five Spice" powder with rhubarb was very successful and gave an extra kick to the whole!

If you love soft muffins, rhubarb and you like testing new flavour combinations, then this "Five Spice Rhubarb Muffins" recipe is a must try!!!

Makes 12 muffins.

Ingredients:
2 Cups Plain white flour
1/4 Cup Wholewheat flour
2 Tsp Baking powder
1 Tsp Baking soda
1/2 Tsp Salt
1 Tsp Chinese "Five Spice" powder
1/" Tsp Cinnamon powder
3/4 Cup Sugar
1/2 Cup Milk
1/2 Cup Plain yoghurt
1/3 Cup Vegetable oil (peanut oil)
1 Egg (~50g)
1 1/4 Cup Rhubarb, finely chopped

Method:
1. Preheat an oven to 200°C (400°F).
2. Grease the cups of a standard muffin pan or line with muffin papers.
3. In a large bowl, stir together the flour, baking powder, baking soda, salt and "Five Spice" powder.
4. In another bowl, whisk together the sugar, milk, yoghurt, oil and egg.
5. Stir the rhubarb in the wet mixture.
6. Add to the flour mixture and stir until just blended.
7. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.
8. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
9. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.

Remarks:
The original recipe used: 2 1/4 cups plain white flour instead of 2 cups plain white flour and 1/4 cup wholewheat flour, 2 tablespoons chopped crystallized ginger instead of 1 teaspoon "Five Spice" powder and 1/2 teaspoon ground cinnamon, sour cream instead of plain yoghurt and 1 cup chopped rhubarb instead of 1 1/4 cup.
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:
Hey, do I have to tell you how to eat muffins?!?... There's no adequate moment for such a greedy activity: any time is the right time!

WEEKEND CAT BLOGGING #54

Are you ready for another WEEKEND CAT BLOGGING hosted by Kiri's mother Clare from Australia? Then get ready to take a journey through the crazy cat world!...

Maruschka is a real baby.
We have to hold and caress her ALL THE TIME and if we don't do so, she starts crying nastily until we give her the attention she deserves!!!One can do what he/she wants with this fluffy soft ball of hair; she just loves being kissed, cuddled, carried, used as a cushion, etc...
She would never do any harm as our "little bear" is a very sweet cat.
It's just impossible not to love her!!!

You will also find this picture 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.