GENEVA PICTURE POTPOURRI

Today, I thought that a potpourri of pictures might interest you. I have therefore selected a few different views of Geneva and Veyrier...

There is so much to imortalize and there are still so many places I'd love to photograph for you. Anyway, in the meanwhile, one of my favorite pastimes is just simply trying to get a grip on a shot of the most wonderful sky and or on an incredible view of the Salève.

The view from a friend's balcony in the Eaux-Vives quarter...
Still from the same place, but looking in a totally different direction...
If you look well, you'll see the Jura mountains and a bit of the Lake of Geneva...
One rainy day. The evening sky was really menacing...
The green contrasts with the sombreness of the sky...
Trails (for Gato Azul)...
Getting sprayed...
The Salève and it's share of spreading trails...

"7 THINGS ABOUT ME" MEME

I have been tagged by Moo at "Moo's Blog" (USA), Eglantine at "...Le Placard D'elle" (France) Melaanii at "Sel Et Poivre" (France), Cachou66 at "Autour De Ma Table" (France) and Missval at "Ma P'tite Cuisine" (France) for this meme. Thanks for tagging me, girls!

Although, it was quite difficult to find seven things/truths about myself, I struggled and thought a lot and that's what resulted from my brainstorming, so enjoy your read...

• I am a very shy person who has to do immense efforts every time I meet someone that I don't know. It makes me stress, because I always tend to imagine what they would/could think about me. As I'm very critical towards myself and lack confidence, I generally don't see myself in a positive way. The unknown destabilizes me, but, strangely, once the first contact has been made, then I don't feel inhibited anymore...
• I'd love to live a simple countryside life somewhere in Canada or in the US and have my own deli, grocery/bakery store or diner...
• If I have to cook for others, then I can never make up my mind regarding the dishes that I will prepare! I need to think about it some time in advance (more than a week before), because I never stop changing my mind ragarding my choice of dishes...
• Food is my obsession. I think about it day and night! Cooking relaxes me and gives me a feeling of well-being. And as the saying says "You are what you eat.", I find it to be a very important thing in life in order to be fit, althought I'm not a health nut...

• Although I love my two kitties, I could sometimes "kill" them! Virtually, of course! Sometimes you really need a lot of self-control to not go totally bananas. They really know how to drive me crazy...
• I can be very impatient and never let the people finish their sentences or do it for them when I feel that it's going too slowly. It is not that I don't listen to what they say. It's just that I can't wait and hate silence. It's a VERY bad habit that I'm trying to get rid of, but it's not that easy...
• I hate to be the center of attention or to speak about myself. I am not capable of being egocentric or self-centered, therefore I am more interested in others. That's why you might not know much about me and my life...

Rules of the game:
Each person tagged gives seven random facts about themselves.
Those tagged need to write in their blogs seven facts, as well as the rules of the game.
You need to tag seven others and list their names on your blog.
You have to leave those you plan on tagging a note in their comments so they know that they have been tagged and need to read your blog.

I tag the following people:
Anybody who feels concerned or who hasn't yet done this meme...

(All three paintings by Georgia O'Keeffe www.okeeffemuseum.org)

IN "TARTAR" WE TRUST...

Apart from being an ostrich meat convert, I am also a voracious raw meat eater!

Every time, we have "Fondue Bourgignonne" or Swiss mixed grill (using the "Raclette" machine), I always love to keep some pieces of raw meat to enjoy with the sauces. I just like the taste of it and it's smooth texture...

This is the reason why I find "Steak Tartar" so fine and could indulge in eating that nearly every week. That's one of the numerous dishes I always crave for!

In case you'd be looking for a tasty recipe to try, please click here...

ISRAELI HUMMUS

Here's again another of my recipes that I made for the "Foodbloggers Picnic" in Geneva...

After some delibaration, I decided to bring this "Hummus", because I thought that it would be the perfect accompaniment to the "German Partybrot" (see recipe) that I baked...

I particularly love "Hummus" (in Arabic "Hummus Bil Tahini) as this Middle Eastern (it's exact origin is unknown) "Mezze" item (appetizer or small dish served with alcohol) is really delicious and goes ever so well with any fresh homemade bread.

This "Israeli Hummus" or more specifically "Jerusalem Hummus" is wonderfully smooth, well-balanced taste-wise and very flavorful. The tahini paste gives this "chickpea purree" a pleasant nutty flavor and the spices really tingle your tastebuds in a delicate way without ever shocking them. A real delicacy that is also very decorative on any table!

Make this "Hummus" and travel east to far away lands where legends and history mingle together in order to make people dream...

~ Israeli Hummus ~
Recipe taken from Joan Nathan's cookbook "Jewish Cooking In America" and very freely adapted by Rosa @ Rosa's Yummy Yums

Yields 6-10 servings

Ingredients:
2 Cups (+ 1/2 Cup for decorating) Cooked chickpeas
1 Cup Tahini (sesame paste, see infos)
4 Cloves garlic
1/2- 1 Lemon juice or to taste
1 Tsp Ground paprika
1 1/2 Tsps Ground cumin
A pinch Ground oregano
4 Tbs (+ more for decorating) Olive oil
2-3 Tsps Salt
Ground black pepper to taste
1/2 Tsp Sumac (for decorating, see infos)

Method:
1. Place the chickpeas in the food processor or blender with the tahini, garlic, lemon juice, paprika, cumin, oregano, olive oil, salt and black pepper.
2. Process until smooth.
3. To serve, place the hummus on a large, flat plate.
4. Smooth it down with the back of a spoon, making a slight depression all around the center
5. Dribble with olive oil, sprinkle with sumac and the 1/2 cup cooked chickpeas.
6. Serve.

Remarks:
If the hummus is to thick, add a bit of water.
See the following link for instructions regarding the method to cook chickpeas. For this recipe, you will need about a cup dried chickpeas.
To decorate the hummus, you may also use toasted pine nuts, chopped parsley, olives and some ground paprika.

Serving suggestions:
Serve the hummus with fresh bread such as flat "Ekmek Bread" (see recipe), "German Partybrot" (see recipe) or hot "Pita Bread" cut in wedges that will be dipped into the olive oil and then will be used to scooped up the mixture. "Tortilla Chips" are also great to dip into it...
You can also use "Hummus" as an appetizer or "Mezze" or as a dressing with dishes such as "Felafel", "Israeli Salad", eggplants and grilled chicken/meats.
It is even possible to fill a "Pita Bread" with onion rings, sliced cucumber and tomatoes, add some "Hummus" and chickpeas in order to make a vegetarian "Kebab".

If you want to learn everything about "Hummus", then I recommend you to visit this site (click here)!

WEEKEND CAT BLOGGING #107

This week, rock star and super hero Scampy at "ScamperDude.com" (USA) is happy to announce that he is hosting Weekend Cat Blogging for the very first time on the occasion of this 107th edition!

To submit your kitty picture(s), you can either leave a message in his blog's comment section (with your permalinks) or contact him via e-mail without forgetting to give all the needed informations.

This weeka has been pretty calm here as the summery weather we've been enjoying seems tohave calmed Fridolin and Maruschka down.

When it's very hot in the apartment both kitties generally don't move and just lie around like two flat pancakes!
It is really great for me as they are then very brave and don't act like little two children who need to be spanked...
This week, I've added a guest kitty called Teli.
She's the sweet darling of my friend Rai of "The Ugly Fruit".
Rai has two beautiful cats (see link) who are really loveable and very friendly.
Both are still babies and they are ever so cute.
As Rai is going to move back to the US on Tuesday, Gizmo and Teli are going to have to take the aeroplane (in the cabin) and get used to a new home as well as a totally foreign environment...
I hope that they'll settle well!

As for you Rai, I wish you good luck with you new life and may your dreams come true!!!
It was a big pleasure to get to know you and to share some good (foodie) times with you!
You're already missed...
GOODBYE!

APOCALYPTIC SKIES

As we've had a lot of rain and thunderstorms lately, I thought that I'd show you how our skies looks when all hell breaks loose.

Here, in Geneva, we are always blessed with magnificent and dramatic skyscapes that tend to change very rapidly to offer an incessant spectacle. There's not one day without something interesting to admire!

Enjoy the following photos (click on picture to enlarge). I find them somehow very biblical...

No comment is really needed...

GERMAN PARTYBROT (PARTYBREAD)

As I'm a BIG fan of yeast doughs, I made this bread for our "Foodbloggers Picnic" (see infos) and I wasn't deceived by the final result!

This "Partybrot" or "Partybread" is a milk bread ("Pain Au Lait") that originates from Germany. It makes a very effectful and decorative centerpiece for events that require feeding a crowd of hungry people and making your table attractive. It is very practical as it goes with almost everything from dips, spread to heavier courses...

I love this bread as it's delicious and looks really great. As with all enrichened breads, this loaf is particularly fluffy, soft and light. It's smoothness is what makes it ever so delightful and the decorative seeds on the top of each roll add an interesting taste to it. Simply wonderful!

So, now that picnic time has arrived, I really recommend you to test this loaf as you'll be very satisfied on all levels!

~ German Partybrot (Partybread) ~
Recipe by E. Treuille & U. Ferrigno, taken from their book "Ultimate Bread".

Ingredients:
See recipe here (without the extra butter for glazing).
1 Egg, for glazing
1 Tsp Water, for glazing
Sesame seeds
Sunflower seeds
Poppy seeds
Caraway seeds

Method:
1. Make the dough as directed in the above mentioned recipe for "Pain Au Lait" bread up to step 9 included.
2. Divide the dough into 19 equal-sized pieces.
3. Shape each piece of dough into a round, smooth ball (using the balling method).
4. Grease a round cake tin or spring form pan, about 24cm (91/2 inch) in diameter, with the melted butter.
5. Arrange the shaped rolls in the prepared tin by making an outer ring of 12 rolls and an inner ring of 6 rolls, and placing the last roll in the center of the two rings.
6. Cover the tin with a tea towel.
7. Leave to prove until the rolls have doubled in size, about 45 minutes.
8. Brush the top of each roll with the egg glaze (egg+water).
9. Sprinkle with the seeds.
10. Bake in the preheated oven (200° C/400° F) for 30-45 minutes until golden and hollow-sounding when tapped.
11. Turn out on a wire rack to cool.

Remarks:
If the dough is too sticky while kneading, add 1 tablespoon flour at a time.
Don’t add too much flour; the dough should not be too dry, but soft.
Any seed of your choice will be fine for sprinkling the rolls.

Serving suggestions:
This bread is ideal for picnics or potlucks.
It can be served with many various spreads such as "Baba Ganoush" (see recipe), "Hummus" (soon to come), "Guacamole" (see recipe), "Caramelized Onions" (see recipe), "Eggplant Pesto" (see recipe), "Walnut And Ricotta Pesto" (see recipe) or dried meat, pate, salami, cheese, etc...

SUNDAY BRUNCH MEME - EVENT REMINDER

"SUNDAY BRUNCH MEME"

BLOGGING-EVENT & ROUND-UP REMINDER

The "Sunday Brunch Meme & Round-Up" event deadline is very getting close, so you have till the 30th of June to send me your participation (the round-up will take place a few days later)!

Don't forget to contact me once you have released your post! For more infos regarding the rules of the game, please check here.

CAKALICIOUSNESS

A nice, simple cake picture can be very interesting as one focuses only on it's shape and color. Nothing else is there to distract us...

It is a little like a Zen meditation exercise to admire the basic beauty of it and concentrate only on a few details.You tend to enter a kind of trance... That's what leads me to the following questionment: Is the cake beautiful or is it merely the atmosphere that surrounds it, thanks to the photographer's skills and ability to sublimate things?

DEADLY BLONDIES

On the occasion of our "Foodbloggers Picnic" (see infos), I made a batch of "Blondies" that turned out really well and proved to be an ideal outdoor potluck item.

For those who might not be acquainted with this sweet speciality from the US, "Blondies" are the opposite, the white alter ego of "Brownies". A light-colored "Brownie", in fact. They are also known as "Butterscotch Brownies" and "Blonde Brownies". Their "blondness" lies in the omission of melted chocolate in the cookie batte which is replaced by light brown sugar. That's their secret...

Those "Deadly Blondies" are really easy to make, yet extremely decadent. This American culinary delight is too gorgeous to describe properly with the correct words! Anyhow, I can testify upon their deliciousness, caramelly flavor and beautifully fudgy and chewy texture that will not leave you cold. Rich and satisfying!

This recipe was taken from James McNair & Andrew Moore's wonderful little book "Afternoon Delights" which I highly recommend you to buy as it's full of coffeehouse treasures. You will not regret having it, because you'll soon discover that you can't live without this cookbook!

~ Deadly Blondies ~
Recipe taken from "Afternoon Delights" and adapted by Rosa @ Rosa's Yummy Yums

Makes about 12 blondies.

Ingredients:
2 Cups (255g) Plain white flour
1 Tsp Baking powder
1 Tsp Salt
3/4 Cup (190g) Unsalted butter, melted and cooled slightly
2 Cups (500g) Light brown sugar
2 Eggs (~53g), at room temperature
2 Tsp Vanilla extract
1 Cup (150g) Pecans, toasted and coarsely chopped
1 Cup (120g) White chocolate chips

Method:
1. Position an oven rack in the middle of the oven and preheat it to 180° C (350° F).
2. Grease the bottom and sides of a 25cm x 22cm (10inch x 9inch) baking pan with shortening/butter. Set aside.
3. In a bowl, combine the sifted flour, baking powder and salt. Whisk well and set aside.
4. In a big bowl, combine the warm melted butter, brown sugar and vanilla extract.
5. Add the eggs and blend well.
6. Add the flour mixture and mix gently just until incorporated.
7. Stir in the toasted pecans and the white chocolate chips.
8. Scrape the batter into the prepared pan and spread evenly.
9. Transfer the pan to the oven and bake until a wooden skewer inserted into the center of the blondies comes out clean, about 30 minutes.
10. Remove the pan to a wire rack to cool completely.
11. Cut into 12 equal bars.

Remarks:
Instead of pecans, you can use any other nuts of your choice (with roasted walnuts, it's also delicious).
You can substitute butterscotch chips or semi-sweet chocolate chips for the white chocolate chips.
The blondies may be covered tightly and stored at room temperature or in the refrigerator up to 2 days.

Serving suggestions:
Eat those blondies alone or serve them for dessert with a scoop of vanilla ice cream and a drizzle of chocolate sauce (recipe here), butterscotch sauce or caramel sauce.

What? You are still here reading this post?!? I thought that you would be in your kitchen baking... What are you waiting for? You should already be smelling the fine perfume of those "Blondies" spreading through your house!!!

WEEKEND CAT BLOGGING #106

This week, Kate and the beautiful Puddy at "A Byootiful Life" (Australia) are happy to announce that they are hosting Weekend Cat Blogging #106!

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed informations.

A very sweet and angel-like Maruschka lying like a princess in the basket.
I wish she'd be as cute this all the time, but it's not always the case, unfortunately!
Lately she peed and pooed in many different place as a sign of protestation, but against what?
I haven't got a clue...
For example, last Sunday I took her in my arms and cuddled her and what do you think she did a few minutes later?
She found nothing better to do than to dirty her whole basket.
I then had to clean all the pillows as well as the floor, grrrrr!
Really annoying...

Does anybody know why she behaves in such a manner, although she gets a lot of attention?...

BEER AND APRICOT CLAFOUTIS

Zorra at the great "Kochtopf" (Spain) is organizing an event and round-up revolving around beer (see infos)...

Although, I didn't have much time to think about my contribution, I've come up with a seasonal recipe of my own which is easy to prepare and still highly satisfying.

This "Beer And Apricot Clafoutis" is just simply delicious and very comforting! The cooked batter is as it should be; moist, slightly elastic and nicely smooth. The fruits and brown sugar add a very interesting caramelly touch to it and the whole flavoring is just perfect as the beer brings a special dimension and light yeasty hints to the clafoutis (see infos). Gorgeous!

Beer is a real hammer when used with food! I love the way it combines with the sweet flavors of desserts and adds a little something special to them!...

~ Beer & Apricot Clafoutis ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-4

Ingredients for the fruits:
500g (or 8) Quatered Apricot
60g Light brown sugar
1 Tsp Ground cinnamon
For the batter:
150g Plain white flour (unbleached all-purpose flour)
5 Tbs Castor sugar
1/2 Tsp Salt
3 Large eggs (~53g)
190-200ml Strong beer
100ml Milk
2 Tsps Sallow thorn jelly (see infos)
1 Tsp 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 and cinnamon.
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, beer, sallow thorn jelly and vanilla 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, sliced nectarines, berries or apples.
"Sallow Thorn" is called "Sanddorn" in German and "Argousier" in French.
You can use any beer of your choice, whether it is blond, brown, dark, without alcohol, flavored, native, export, etc... Use your imagination and take what fits your taste best!
Regarding this clafoutis' flavor, you could also add some orange-blossom water and/or some ground almonds if you wish to give this recipe a more "luxurious" touch.

Serving suggestions:
Eat warm or at room temperature as main course or for dessert.
You can also serve it with a scoop of vanilla ice cream, crème anglaise or/and whipped cream.

NICE WEATHER, GREAT PLACES

This week I've decided not to show you any Salève pictures, but a few photos of the town of Geneva and of the Lakeside...

Both series (buildings and Lake Geneva) were made on different days. Anyhow, I hope that you'll enjoy them (click on the pictures to enlarge)!

A beautiful old house in the district of "Les Grottes" (Servette quarter), close to the Gare De Cornavin (train station)...
A old house behind the train station. On the facade, an ancient bicycle...
The lakeside (left side).
On the other side, the municipality of Cologny and far behind the "Voirons" mountain in France...
Another view of Lake Geneva. In the distance, the "Jura" mountains...

Would you like more pictures like those? Which one did you like best?