Friday, September 30, 2011


Duck Stir-Fry 1 bis
In life nothing is ever black or white. Like with monochromatic photography, there are multiple shades of greys, some darker, some lighter than others. Most events are not utterly sensational or completely disastrous. They generally contain elements of both good and bad, in various percentages. The same can be said about blogging. Although it is a very enriching and satisfying occupation, it is far from being always a relaxing or fun adventure. It is no storm-free cruise...

Of course, being the author and creator of a blog brings a lot of joy. You get the opportunity to develop your talents, to cultivate yourself by acquiring new knowledge, to improve your personality, to ameliorate your social skills and above all
to meet many interesting as well as like minded "colleagues" who are as passionate and nuts about food as you are. A blessed few can make a living out of it and even see their lives totally change from one day to another when they are offered exciting jobs or book contracts thanks to their hard work, but also because they have been lucky to be in the right place at the right moment. Unfortunately, that happens to a minority of us, so we should be very careful not to fantasize too much about becoming a celebrity and making a successful career in the gastronomy business.

Regretably, blogging is a double-sided coin. The virtual world is not as glamorous and beautiful as you think. Most of the people who have a blog rarely see their efforts payoff and stay forever in anonymousity. Not forgetting that it has its share of ugly and gloomy territories populated with evil trolls, slimey creatures, badass spirits, blood-thirsty vampires, hostile savages, tyrannical emperors and self-proclaimed crowned heads too (if you need a concrete example, read this hair-raising article by Shauna at "The Gluten-Free Girl And The Chef", it is terrifying!).

Sometimes, this enterprise can be compared to a battle as you are forced to be armed well and fight in order not to get eaten alive by the armies of shameless barbarians who's aim is to afflict and destroy you as well as make you disappear for eternity. One has to be very strong, confident and protect himself/herself with a shield of integrity, kindness and indifference if you want to survive in this ruthless jungle.

It is also a hobby that can be highly time-comsuming, painful, a real
millstone around your neck, a medium for enslavement, a money pit, generate stress, anger, misery and disquiet, make you weak and annihilate your determination as well as faith in your capacities. As it is a public activity, you are exposed to the merciless judgement, criticism and endless dissatisfaction of know-it-all people who think that they have the right to yammer, insult you or bring you down. In such an environment, you can easily get reduced to turn into the punching ball for execrable, unscrupulous, frustrated, jealous and complexed individuals who dump their doubts, hate, anger, meanness and instability on you, with much intensity.

Wild Flowers 1 1 bis
Anyway, I try to never get influenced by the negativity of those poor souls or dirtied by the foulness of such despisable human beings. Without embracing denial, I choose to positivize and direct my attention to what is beneficial to me. I guess that my immense and undeniable passion for everything that is directly or indirectly linked to the vast culinary universe is the driving force behind my creativity and helps me stay focused on what's important. If this fervor had not been running through my veins, then Rosa's Yummy Yums might have died of a sad death long ago (I have been around since more than 6 years)!

I am a free-spirit so no matter what people say or do, I follow my own path and don't take notice of those whose pastime is to annoy others. I have more important things to do than let myself get affected morally by such naysayers. This is why I have complete freedom in my writing and choose the subjects I am going to talk about as well as the recipes I am going to expose according to my will.

So, following this philosophy, I decided that considering the success of my "Cold Soba Noodle Salad" (1,512 views) and "Chinese Lemon Chicken" (17,652 views) recipes, my readers might be happy if I come up with another Asian-oriented speciality.

Today, I am presenting a recipe for a duck stir-fry that I invented myself after craving black bean-garlic sauce seasoned food. This oomphy and pungent paste made with soy sauce, fermented beans
, garlic, sugar, water, salt, soybean oil, rice wine and cornstarch is amazing, addictive and transforms any dish into something sumptuous and lipsmackingly delicious that it is impossible to resist it.

In order to counterbalance and enhance the strong flavor of that magical condiment and create a well-balanced piece de resistance, I added some sweet Hoisin sauce, Thai thin soy sauce, Thai hot chili sauce, garlic, onion and fresh ginger. Both the duck and mangetout peas paired perfectly with all the seasonings, thus resulting in an extremely palatable combination. My spicy "Stir-Fry Duck & Mangetout Peas In Black Bean Sauce" is just drop dead gorgeous!

Duck Strir-Fry 3 bis
~ Stir-Fried Duck And Mangetout Peas In Black Bean Sauce ~
Recipes by Rosa Mayland, September 2011.

Serves 2-3.

2 Duck breasts (skin on or not), cut into strips
200g Mangetout peas (fresh or frozen) 2 Onions, sliced in half-moons
1 Clove garlic, finely chopped
1 Tbs Finely chopped ginger
3 Tbs Black bean-garlic sauce
2 Tbs Hoisin sauce
2-3 Tbs Thai thin soy sauce (or to taste)
1 1/2 Tsp Thai hot chili sauce
1 Tbs Cornstarch
Pepper, to taste
A pinch fine sea salt
1/2 Tsp garlic powder
2 Tbs Peanut oil (+ 2 Tbs for stir-fying)

1. Combine the duck, salt, garlic powder and 2 Tbs oil in a bowl and set aside to marinade for about 1 hour.
2. In a small bowl, combine the black bean-garlic sauce, hoisin sauce, soy sauce, chili sauce and cornstarch. Stir to dissolve the cornstarch and set aside.
3. Heat 1 tbs of oil in a large skillet or wok over high heat.
4. Add the marinaded duck, in batches and stir-fry until the meat is just browned, then transfer it to a plate.
5. Wipe the pan, add the remaining oil and place over high heat.

Salève Evening 1 6 bis
6. Add the onions. Stir-fry until translucent and slightly golden, add the garlic as well as ginger and continue stir-frying for 1 minute.
7. Add the peas. Stir-fry for another 2 minutes.
8. Stir in the stir-fried duck and the black bean sauce mixture. Pepper to taste and cook for 1 extra minute.
9. Serve.

Adjust the seasoning by adding a little more soy sauce, to taste.

Serving suggestions:
Serve with steamed jasmine rice.

Directions For The Steamed Rice:
You'll need 2 quantities rice for 3 1/2 quantities water (ex. 2 teacups rice & 3 1/2 teacups water).
Put together the rinced rice and water in a pan.
Bring to the boil over high heat.
Lower the heat, close the lid cook for 12 minutes without opening the lid.
Remove from the heat and let stand for another 12 minutes without opening the lid.
Voilà it's ready!


Duck Stir-Fry 2 bis
~ Wok De Canard Et Pois Mangetouts A La Sauce Aux Haricots Noirs ~
Recettes par Rosa Mayland, Septembre 2011.

Pour 2-3 personnes.

2 Magrets de canard (avec ou sans peau), coupés en tranches pas trop épaisses

200g de Pois mangetout (frais ou congelés)
2 Oignons, coupés en demi-lunes
1 Gousse d'ail, finement hachée
1 CS Gingembre, finement haché
3 CS de Sauce de haricots noirs à l'ail
2 CS de Sauce hoisin
2-3 CS de Sauce soya thaïe (ou selon goût)
1 1/2 CC de Sauce piquante aux piments (thaïe)
1 CS de Maizena
Poivre noir moulu, selon goût
1 Pincée de sel de mer fin
1/2 CC d'Ail en poudre
2 + 2 CS d'Huile d'arachide

1. Dans un bol moyen, mélanger ensemble le canard, le sel, l'ail en poudre et 2 CS d'huile. Laisser mariner pendant 1 heure.
2. Dans un petit bol, mélanger ensemble les sauces et la maizena. Réserver.

3. Faire chauffer (à haute température) 1 Cs d'huile dans une grande poêle ou un wok.
4. Ajouter le canard marinée par petites portions et faire sauter la viande jusqu'à ce qu'elle soit dorée. La transférer dans un assiette, réserver et continuer avec le reste de la viande.
5. Essuyer la poêle/le wok, ajouter le reste de l'huile et chauffer à haute température.

Dawn 1 4 bis
6. Ajouter les oignons et faire sauter jusqu'à ce qu'ils soient translucides et légèrement dorés. Ajouter l'ail et le gingembre, puis faire sauter pendant 1 minute supplémentaire.
7. Ajouter les pois. Faire sauter encore pendant 2 minutes.
8. Ajouter le canard et le mélange de sauces. Poivrer et cuire encore une petite minute.
9. Servir.

Corriger l'assaisonement en rajoutant de la sauce soya, si nécessaire.

Idées de présentation:
Servir avec du riz thaï.

Méthode Pour La Cuisson Du Riz:
Il vous faut 2 quantités de riz pour 3 1/2 quantités d'eau (ex. 2 tasses de riz et 3 1/2 tasses d'eau).
Réunir le riz avec l'eau dans une casserole et porter à ébullition.
Couvrir, baisser le feu et faire cuire pendant 12 minutes - sans ouvrir le couvercle.
Eteindre le feu et laisser reposer - sans jamais ouvrir le couvercle - pendant encore 12 minutes.
Voilà, le riz est prêt!

Duck Stir-Fry 4 1 bis

Wednesday, September 28, 2011


Dried Pumpkin B&W 1 3 bis
~ That Which Remains ~

Honey Pot B&W 6 bis
~ Sweet Like Honey ~

Plum Roly-Poly B&W 2 3 bis
~ Old-Fashioned ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, September 23, 2011


Plum Roly-Poly 2 bis bis bis bis 2 bis
"Summer fades; the first cold, Northern air
Sweeps, like hatred, through still days -
The August heat now gone elsewhere,
To Southern, bird-filled coasts and bays;
Amid constricting vales of cloud,
A pale and liquid Autumn sun
That once beat down on an empty plain
And may again. And may again."
- Trever Howard, Autum
Recently, I have been in a very nostalgic and morose state of mind. No matter how much I love autumn and look forward to cooler weather, seasonal mood swings always tend to affect me strongly every year when the summer ends. I guess it is something natural/biologic which each of us experience to a certain degree. This time though, blahs hit me a little harder than usual and I guess this is partly beacause last week, on the 13th of September, my English grandmother would have celebrated her 85th birthday, that is if she had not passed away last March...

Usually, on that occasion I reached for the telephone, lifted up the receiver, composed her number, wished her a wonderful day and had a pleasant chat with her. Instead, there was no one to call and my day was rather eerie. A strange sensation of emptiness filled me. It is terrible how the deceased leave a void in our lives and hearts. An entire chapter of our existence gets closed forever and it is impossible to press the rewind button. By disappearing our loved ones take many information, memories and secrets to the grave.

" Loss is nothing else but change, and change is Nature's delight."
- Marc Aurelius
As we grow older, we learn to face the harsh reality of life. We are forced to see our heart get shattered in thousand pieces, make extremely difficult decisions, stand for ourselves, accept the fact that our dreams might never come true, start being more cynical and stop fantacizing too much, otherwise the sad and distressing events that we have to face as adults would just annihilate us if we were not a little prepared to suffer or get deceived. This is why we'd better be resilient and accept things as they are.

Well, eventhough I have embraced the fact that not everything in our existence if fair, acceptable or wanted, my first biggest regret as a grownup
is to not have been able to
go to visit granny for the last 13 years, to really have had the opportunity to get to know her better and get to pierce her carapace, to share some quality time together as equals and to show her the woman I have become (the last time we met, I was still living at home and had just stepped out of my adolescence).

Lack of bonding, money issues, weak kinship and limited communication made it very difficult for me to travel all the way to Derbyshire. My grandmother always asked me when I was going to come over to England, yet when I explained her that I was jobless and didn't have one dime in order to buy a plane ticket, I never got a response or reaction from her. Not one single answer, just silence. Eloquent silence that was worth a thousand words...

Anyway, even if I doubt she loved me as much as I loved her or cared for me as much as I cared for her, I nonetheless was extremely fond of my granny and revered her extraordinary culinary talents. Yet, never would I be capable of nourishing any form of resentment towards her as
I am quite aware that people who were born at the beginning of the last century were brought up in an austere fashion and are not accustomed to exteriorizing their sentiments as well as emotions. It was quite taboo then, hence they are just sentimentally handicapped. This is what leads me to believe that somewhere deep inside of her, she had a well-hidden soft spot for me. So, to make peace with the past and to come to terms with my afflictions, I forgive her for having been imperfect relationship-wise and for not having given me the love I craved/needed.

Red fruits 1 2 bis
Having been missing my second country, Great Britain, and Nana a lot lately, I decided to bake a "Jam Roly-Poly" to soothe my aching soul. During our stay in this land of rich history, ancient cities, captivating legends, green landscapes, ethereal atmospheres and homey food, my grandma rarely failed to regale us with this humble and comforting speciality. It is the reason why I invariably associate this treat with this beautiful country and this branch of my family.

"Jam Roly-Poly" (also less glamorously called "Dead Man's Arm", "Dead Man's Leg" or "Shirt Sleeve Pudding") is a traditional British pudding which was invented in the 1800's and which is composed of suet pastry and jam (generally raspberry or strawberry jam). It is a kind of rustic, flattish and ugly version of "Swiss Roll". Originally, it was steamed, but nowadays it is mostly baked.

Suet pastry is one of the most English of all pastries. As a matter of fact, it is used in a large variety of dishes such as puddings, dumplings and pies. As it is made with the rendered fat of either lamb, beef or pork, suet-based doughs are definitely not suitable for vegetarians. Since this sort of fat imparts an incomparably amazing and "meaty" flavor to baked goods, it is unfortunately quite difficult to find many animal-free substitutes for it. Coconut butter is the only one I can think of...

So, instead of making a straight-forward "Jam Roly-Poly" I opted for preparing a spicy version of that good old-fashioned pud. To the pastry, I incorporated cardamom powder and I replaced the usual cloying raspberry/strawberry jam (I love those berries, but dislike them when they are transformed into jam), by damson plum (or Italian plum) compote (less sweet and boring) that I flavored with orange peel. Those additions give some dimension and modernity to this dessert, thus bringing it forth into the 21st century.

My "Spicy Damson Plum Roly-Poly" might not be the prettiest or most photogenic (I had problems shooting it and nearly lost my temper trying to make it look presentable - I am definitely not a prop artist) of puddings, but it doesn't really matter as what counts is its taste which is simply certainly not devoid of oomph. The pastry is crisp and flaky on the outside and smooth, fluffy as well as slightly moist on the inside. The compote adds an extra welcome wetness to the goodie and the spices confer a divinely heady fragrance to the whole.

Plum Roly-Poly Collage
~ Spicy Damson Plum Roly-Poly ~
Recipe by Rosa Mayland, September 2011.

Serves 4.

250g Flour, plus extra for dusting
1 1/2 Tsp Baking powder
60g Castor sugar
A pinch sea salt
1/2 Tsp Ground cardamom
115g Suet (Pork)
, very cold
120ml Full fat milk

6 Tbs (90g) Damson compote (or jam)
6g Orange zest
Custard sauce, to serve (recipe here)

1. Preheat the oven to 180° C (350° F).
2. Cover a baking pan with baking paper.
3. In a medium bowl, mix the flour together with the baking powder, sugar, salt and cardamom.
4. Add the suet and cut it into the flour mixture.
5. Then, bind with the milk in order to obtain a soft, but not sticky pastry.
Gather together into a ball, but don't overwork otherwise it will get tough.

Mairie Veyrier 1 8 bis
6. On a lightly floured work surface, roll the dough into a rectangle about 23cm x 32cm.
7. Spread with the damson compote, making sure you leave a 2cm border all around the edge and sprinkle with the orange zest.
8. Moisten the borders with either cold water or milk.
9. Roll into a tightish cylinder or sausage shape, starting with one short end (23cm).
10. Pinch the ends to seal in the jam.
11. Lay the roll in the centre of the baking paper, making sure the seal is underneath.

12. Bake for 45-50 minutes, or until the roly-poly is golden brown.
13. Let it rest for about 5 minutes before serving.

If you don't want to use pork suet, then you can either replace it by coconut butter (vegetarian), cold beef or duck fat (kosher/halal).
By letting the roly-poly rest for 5 minutes, you ensure the jam to not come oozing out of the roll when you cut it.

Serving suggestions:
Eat warm with a dollop of warm custard sauce.


Plum Roly-Poly 4 1 bis
~ Roly-Poly Epicé A La Compote De Quetsches ~
Recette par Rosa Mayland, Septembre 2011.

Pour 4 personnes.

250g de Farine. plus un peu pour saupoudrer le plan de travail
1 1/2 CC de Poudre à lever
60g de Sucre cristallisé
1 Pincée de Sel de mer fin
1/2 de CC de Cardamome en poudre
115g de Saindoux
, très froid
120ml de Lait entier

6 CS (90g) de Compote de quetsches (ou de confiture)
6g de Zeste d'orange
Crème anglaise/custard, pour servir (recette ici)

1. Préchauffer le four à 180° C.
2. Recouvrir une plaque de cuisson avec du papier sulfurisé.
3. Dans un bol moyen, mélanger la farine avec la poudre à lever, le sucre, le sel et la c
4. Ajouter le saindoux. F
rotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
5. Incorporer le lait afin d'obtenir une pâte souple, mais pas collante. Ne pas trop pétrir autrement votre pâte sera dure. Former une boule.

Plum Roly-Poly 1 1 bis tagged
6. Sur une surface enfarinée, rouler la pâte en un rectangle de 23cm x 32cm.
7. Etaler la compote de quetsches en laissant 2cm de pâte non couverte sur tout le pourtour et saupouder avec le zeste d'orange.
8. Humidifier les bords non-recouverts avec de l'eau ou du lait.
9. Rouler la pâte (en commençant par l'un des côtés étroits - 23cm) afin d'obtenir un
rouleau assez serré (pas trop tout de même).
10. Pincer les bouts afin de les refermer.
11. Poser le roulé au centre de votre plaque en faisant attention à ce que le joint soit en-dessous.
12. Cuire pendant 45-50 minutes, jusqu'à ce que le roly-poly soit légèrement doré.
3. Laisser refroidir pendant 5 minutes avant de servir.

Le saindoux peut-être remplacé par du beurre de noix de coco (version végétarienne), de la graisse de boeuf ou canard (froide/dure - version kosher ou halal)
Si vous laissez le roly-poly reposer pendant 5 minutes, la compote ne coulera pas hors du roulé lorsque vous le couperez.

Idées de présentation:
Servir chaud avec de la crème anglaise.

Garden Tree 1 1 bis

Wednesday, September 21, 2011


Harmony In A Cup
~ Harmony Through Tea ~

Fish Shack
~ Fish Shack (Hermance, Switzerland) ~

Heirloom Worship
~ Heirloom Worship ~

All three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook"

Friday, September 16, 2011


Continuing with my sporadic series of guest posts, today it is an absolute honor and delight for me to introduce you to fellow foodblogger, Maylasian expat and Perth resident Lisa H. who lauched "From My Lemony Kitchen" in February 2009.

Although, her site was meant to be a private food journal rather than a public one, after a year of existence she decided to share her stories as well as recipes with the rest of the world. I am extremely thankful for her change of mind as this woman is very gifted and has a lot to give.

"From My Lemony Kitchen" is a jewel of a blog, especially for if you are a big fan of Southeast Asian cuisine like me and love the wonderfully spicy dishes which hail from that captivating region of the Far East. For our biggest pleasure, Lisa offers many exhaliratingly fragrant family as well as traditional recipes that a part of her heritage, but she also likes to share her Western- and Oriental-style creations (macarons, tarts, Chinese dumplings, chicken tikka, Hollandaise sauce, Goan curry, etc...) with us. And as if was not enough, her talent does not only limitate itself to cooking or baking; Lisa is a great photographer too.

Thanks for making us discover your rich universe!


When I received an invite from Rosa, we had just started our Eid celebration, which marked the end of the fasting period (a month). Coincidently, during the celebrations, I was in the middle of "experimenting" with this traditional and unique "must-have" dish originating from Malaysia where I grew up and which is known under the name of
"Lemang" (pronounce "le – mung").

Thank you, Rosa for inviting me to write and share my knowledge of Malaysian food with your readers.

Reminiscing about my childhood days in the village… As Eid celebration drew nearer, everyone was busy and every shop buzzing with activity. All parents were busy shopping for new curtains, clothes and shoes, something that thrilled and excited us children to the highest point. Some families even went the extra mile and changed their entire furniture or even their car if they could afford such a luxury.

Everyone did "spring cleaning" and spruced up their gardens. Houses and courtyards were decorated with either homemade kerosene lamps or fairy lights. It felt like an Eastern version of Christmas.

Before the beginning of the Eid, kids in the neighbourhood were allowed to play out 'till late into the night and waves of laughter as well as chattering sounds could be heard as they gathered to play with sparklers or small firecrackers. Meanwhile, the adults would get on with the last-minute preparations. It was such a joyous and wonderful moment… We were all anticipating the end of the fasting month of Ramadan with abated breath.

Early in the morning, on the first day of Eid, children were so excited and eager to put on their new clothes and shoes while waiting impatiently for their parents’ permission to leave the house and have fun. Once outside they roamed the neighbourhood, wishing everyone "Happy Eid" and receiving token coins in return.

To me, Eid is the time to forgive and forget as well as to seek for everyone's forgiveness. It also means that it is an opportunity for me to enjoy the abundance of food that is specially prepared for the occasion. One of them, my favourite, being "Lemang".

"Lemang" is a combination of glutinous rice and coconut milk that is pushed into the cavity of a bamboo joint, is lined with banana leaves. The filled bamboos are then placed standing up nearly vertically in a row, and placed over a slow burning wood fire so that the filling cooks or "roasts". It takes a lot of practice and patience to obtain an evenly cooked "Lemang". The whole process usually takes about 3-4 hours.

Once cooked and cooled, the bamboo is split open, thus exposing the creamy cylindrically shaped glutinous rice wrapped in banana leaves. It is then sliced into discs and served with "Beef Rendang".

As I am living far away from my home country and can't get a hold of bamboo links - plus I doubt my city council and neighbours would be too thrill if I lit up a bonfire in my backyard in order to cook "Lemang" -, I had no other choice than to resort to making my own "Lemang" in its simplest form.

The idea was to achieve the same texture as the original dish - soft creamy glutinous rice, that is slightly crusted on the outside and has the aroma of banana leaves which's essence permeated the glutinous rice - without cooking them it the traditional way.

I hope I have managed to tempt you to experience "Lemang"and indulge in it, albeit the fact that no bamboo is used in the preparation of this dish and despite the fact that this version is not so perfectly cylindrical in shape. Nonetheless, it is "Lemang" to me…

~ Lemang or Glutinous Rice Cooked In Bamboo ~
Recipe by Lisa Ho at "From My Lemony Kitchen...".

600ml Glutinous Rice, wash and drain off excess water
1 Can (400ml) Coconut cream
200ml Water
1 Screwpine leaf or pandan leaf, knotted
Salt, to taste
Banana leaves
Cooking string

1. Put the coconut cream, water, knotted screwpine leaf and salt into a pot. Bring to a quick boil. Add the glutinous rice. Stir until the glutinous rice has absorbed the coconut cream mixture and no liquid is left. Turn off the heat and put it aside to cool.
2. Wipe clean your banana leaves and lay ithem flat on the work surface, with the lines on the leaf running from left to right.
3. Divide the glutinous rice mixture into 5 parts.
4. Ladle the glutinous rice mixture onto the leaves. Roll them into a cylindrical shape and secure both ends with cooking string, making sure there is no tear in the banana leaves.
5. Bring a large pot of water to the boil, and gently submerge the wrapped lemang into the water. Boil for at least 20-30 minutes (this process will further cook the glutinous rice).
6. Preheat the oven to 180° C (350° F).
7. Transfer the lemang into the oven and bake for another 20-25 minutes, until the banana leaf wrappers are slightly dried out.
8. Leave them to cool
before slicing.

Serving suggestions:
Serve with "Beef Rendang".

Rosa's Note:
It would also make a great accompaniment to my "Fish Rendang".

RY P1000506-2

Wednesday, September 14, 2011


Blackberries 1 8 bis
~ Wild & Secretive ~

Cornish Yarg Cheese 1 2 bis
~ Cornish Beauty (Yarg Cheese) ~

Raw Tomato Sauce Tomato 1 2 bis
~ You Own My Heart... ~

The three pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, September 9, 2011


Raw Tomato Sauce 2 bis bis Tagged
I have only recently become acquainted with Muna's "MunatyCooking", but I must say that I enjoy her eclectic choice of dishes a lot as they cover a broad spectrum of foods. This lady hailing from the United Arab Emirates offers recipes that range from Western desserts and baked goods to Asian and Middle Eastern specialities. Although all of them look and sound particularly good, I am particularly enthralled by her pungent and savory dishes as I am a real sucker for the lipsmacking and exotic cuisine of those far away regions of the globe.

She edits a wonderful online magazine called "MunatyCooking" and is a talented cook/baker whom I have respect for as she is truly a foodie with undeniable qualities. So, when Muna asked me to write a guest post for her, the mere thought of it made me happy. No matter how big or small a blogger is, it is my pleasure to be welcomed into their homes as I believe that foodblogging is all about exchange, mutual respect, honest friendship and sharing (not always though, but that's what it should all be about).

My love for all things gastronomic has no borders nor does
it care about your social status. I'm definitely not a snob who gives the cold shoulder to "newbies" (her site has been open since December 2010) as that is not an attitude I want to adopt or advocate. On the contrary, I despise elitists and cliquey people who look down on others, because they think that they are the shit/best.

Being quite humble in nature and remembering my quivery first steps as a beginner as well as how difficult it can be to get acknowledged during the early stages of blogging, I can only give my support to the ones who follow our tracks as I know too
well how harsh, foreign/strange and vast this virtual world can be when you are a neophyte.
Many thanks, Muna, for oppening the doors to your lovely blog for me!


Raw Tomato Sauce Old Town Street 1 5 bis
I don't know if you have the same uncomfortable feeling as me, but I have the impression that this year is passing extremely speedily and that we are more than ever racing against time without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing...

As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps,
we are dangerously approaching Christmas - only 3 1/2 months to go before the ludicrous craze!). Even if you try lying to yourself, you cannot do anything else than witness that the hot season is over and that the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful and frivolous sensation of lightness it confers for cold, bleakness and gloom are installing themselves nonchalantly. All those changes are real, visible and can be perceived very clearly.

"Those cold nights are back again

Norway morning greet my daily toil

That old familiar smell
Fallen leaves return to our soil..."
- Excerpt taken from the song "September In Norway" by Darkthrone.

Raw Tomato Sauce 6 bis
The luminosity is progressively getting weaker as the days shorten and faint orange hues are starting to spread like wildfire, yet the light is crispier and clearer than it was a few weeks ago. Although it can still be warm and the temperatures are enjoyably balmy from sunrise-to-sunset, the air is nonetheless fresher during the night and in the morning.

The leaves on the trees are slowly turning, beginning to look a bit burnt and are losing their green pigmentation. Some of them have even scattered across the carpeted grass and are gracing the sides of the roads. Birds are quite silent lately, but one can already hear the mean yammering of magpies and crows in the distance.
The mist gently licking the mountainsides and making them look eerily beautiful. The air has that familiar and distinctive clean, soily and firepit smell. Market stalls are once again being refurbished with wild mushrooms, pumpkins, sweetcorn, beetroots, grapes, figs, pears and apples.

Despite the fact all is very exciting, a part of me is sad......If you wish to read the rest of this post, see another set of pictures and discover the recipe for my "Raw Tomato Sauce", then please hop over to Muna's blog. Thank you!


Raw Tomato Sauce Tomato 2 bis bis
Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Muna de "MunatyCooking", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même jeter un coup d'oeil à son site article car ses recettes sont très alléchantes et mon article contient d'autres images que celles exposées ici - essayez d'utiliser Google Translate pour toutes vos traductions, 4a marche assez bien).J'espère que ce plat sain, léger, savoureux et aux accents italiens vous plaira. Cette version personnalisée de la "Sauce Tomate Crue" traditionnelle est ma façon de rendre hommage à l'été qui a pris fin et de prolonger l'esprit des vacances encore un peu...

Raw Tomato Sauce 3 bis bis Tagged
~ Sauce Tomate Crue ~
Recette par Rosa Mayland, Septembre 2011.
Pour 4 services.
Ingrédients Pour La "Sauce Tomate":
2 Grosses tomates "coeur de boeuf", finement hachées
1 Gousse d'ail, finement hachée (en option)
1 Petit oignon blanc, finement haché
1 CS de Vinaigre de malte
1 CS de Vinaigre balsamique
2 CC de Worcestershire sauce
1 CC de Sauce de poisson
Tabasco (rouge), selon goût
3 CS d'Huile d'olive extra vierge (et + pour servir)
3 CS de Basilic frais, finement haché
1 CC de Marjolaine séchée
1 CC d'Origan séché
Poivre noir fraîchement moulu, selon goût

Sel de mer fin, selon goût

Raw Tomato Sauce Sunset Trails 1 1 bis
Méthode Pour La "Sauce Tomate":
1. Mélanger tous les ingrédients ensemble.
2. Laisser mariner pendant 20 minutes.
3. Servir.

Bien que l'ajout d'ail rend cette sauce encore plus savoureuse, il vous est possible de ne pas en utiliser, surtout si vous êtes soucieux de votre haleine.

Idées de présentation:
Servir cette sauce avec des spaghettis ou les pâtes de votre choix et saupoudrer avec des copeaux de Pecorino, Parmesan, Grana Padano ou Sbrinz.

Raw Tomato Sauce 9 bis 1 bis

Wednesday, September 7, 2011


Spider Maman 1 3 bis
~ Maman by Louise Bourgeois ~

Calvinus Beer 1 5 bis
~ Orthodox? Naaahhh! ~

Beef Heart Tomato 1 5 bis
~ Curvilicious ~

The two last pictures were submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

Friday, September 2, 2011


Hermance Lake Side 1 3 bis
When Dzoli at "Dzoli Sugar, Spice And All Things Without Price", Sally at "Bewitching Kitchen"and Tina at "Flourtrader" invited me to take part in the "My 7 Links" project, I was very flattered that They thought of me and found that this would be a good opportunity to reflect on my 6 years of blogging as well as to meditate over my former posts and my blog...

I must say that this little excursion into the past depressed me a tiddly bit as I am far from being proud of everything that you can find on "Rosa's Yummy Yums", especially when it comes to the approximative English with which I wrote at the time I started composing articles (in August 2005) and the terrifyingly ugly pictures I took then (and sometimes even now, in my opinion).

It has to be said that, years ago, I was relatively a young, naive, and unexperienced foodblogger who was still looking for her own identity, who had a lot to learn and who had no clue about the art of photography (digital cameras were not as well-spead as now - at least, among non-professionals) or journalism. For my defense, I must say that I was also in a different frame of mind and far less confident that I am now - the result of years of tyranny and psychological terror exercised by my parents (times of turmoil that have bruised my ego and soul and which I'd prefer to forget).

Although I should not reject my yesteryears and rather stand behind my previous work, I somehow despise and resent my earlier achievements which I find shameful, basic and uninteresting. If I could change things, I'd probably take another path and would probably built better foundations.

Ok, maybe I am being so critical because I have reached a bit of a crisis, at the moment. Lately, I find that my limited talent, capacities and materialistic means (I need a better camera, some real lens & not those kit lenses you get when buying a camera, a tripod and a light) hinder my efforts and that unnerve me and discourage me to the highest point. It is as if I'm turning in circles. It seems I'm suffering from burnout syndrome...

Anyway, I'm better off accepting the "good old days", see what I've accomplished here, feel comfortable with what I've done and not be too hard on myself as I have nonetheless achieved a lot. For example, I have perfected my baking/cooking, writing and photography skills, developped my individualism, cultivated my uniqueness, found my way (even if I'm only standing at the entrance) and fed my site without interruption for the last 72 months.

Pumpkin Pie Picnik collage 3 bis
Most Beautiful Post:
As I am a very visual person who enjoys glorious photography, I was tempted to opt for one of my post containing pictures I am quite happy with, instead I decided that my most beautiful post has to be "Tartine Bakery Pumpkin Pie - RIP Nana", because it is a poignant ode to my very much missed English grandmother who passed away in March 2011 at the age of 84. In it, I lovingly bid her goodbye and make peace with my regrets, resentments and unfulfilled dreams.

Fig Pizza bis
Most Popular Post:
Depending on how you look at it, my two most popular posts by far are "Basic Pizza Dough - The Daring Bakers" and "Chinese Lemon Chicken". The first one has had the most comments (187 all in all) and the second one has had the most visits (more than 16,426). The "Basic Pizza Dough - The Daring Bakers" post was very successful as many Daring Bakers visited my blog since I hosted the October 2008 challenge under very sad circumstances. My lovely co-host Sher at the wonderful "What Did You Eat?" died of a massive heart-attack just a few weeks earlier and so, as a result, her friend Glenna at "A Fridge Full Of Food" decided to drop out as she was intensely heartbroken by the tragic event. When it comes to the "Chinese Lemon Chicken" post, don't ask me why it is so trendy. It seems that there's a Chinese food craze going on in the world!!! Of course, the Chinese cuisine is amazing and this recipe is divine, but I still wonder why it attracts such a traffic. In any case, this dish seems to be particularly good as I've received a few extremely positive feedbacks. The following comments are a testimony of its notoriety: "Rosa ,what can I say , your lemon chicken was fantastic, will be making it again and again and again." - Liz from Glasgow, "Cooked lemon chicken yesterday, it is the best lemon chicken I have ever had." - Anonymous.
Whoopie pIes 2 1 bis
Most Controversial Post:
I love speaking my mind, about subject that others are afraid of approaching or which are controversial. My aim is definitely not to hurt people's feelings and to dictate a behavior pattern, but rather to make them think as well as reconsider their lifestyle and to raise questions. In my post "Chocolate & Vanilla Whoopie Pies - Trend Aversion", I tried to depict my visceral hate for (food) trends and how we blindingly follow them, thus not being capable of showing individuality and discernement.

Beetroot Fried Egg USE 1 bis
Most Helpful Post:
I don't really offer tutorials on my blog, although all my recipes are informative and well-detailed. On the contrary, the daily international food chronicle and online newspaper "The Rambling Epicure" contains a few of my essays that can be labelled as "useful" since they give practical tips. The post "Eating On A Budget - The Rambling Epicure" links you directly to my piece of writing about feeding well and healthily when your income is limited.

Baked Apricots 2 bis
Post Whose Success Suprised Me:
I always try to publish articles that are going to trigger the attention of people and educate them, so each of them are well-thought and the dishes are chosen according to their innovativeness or exoticicity. I try to post recipes that have not been seen on every blog and which are not in vogue. By differentiating myself from the mass, my goal is to create a one-of-a-kind plateform where one can find material that is authentic and quirky. And it seems to work for me! Yet even if this blog is designed to reach a big amount of readers (my dream), I am regularly stunned by the fame of certain posts. "Baked Apricots Stuffed With Almond Paste - Monthly Mingle" is one of them. I would have never though that such a humble dessert would have been so acclaimed. As the adage goes "Simplicity is beauty", not?

Falafels Picnik collage 2 bisChapatis 3 ALONE bis
Post that Didn’t get the Attention it Deserved:
It is very difficult to know if one post didn't really get the attention it deserved... Nonetheless, when judging on the number of comments left, I come to the conclusion that certain of my recipes could have gotten more consideration as they are scrumptious and significantly original. For example, my "Felafels", "Curry And Onion Chapatis" and "Vietnamese Chicken & Grapefruit Salad" recipes which were, in my opinion, not rightfully acknowledged.

Soba Noodle Salad 2 bis
Post I Am Most Proud Of:
I must say that my latest posts are the ones that make me the most proud as lately my creational flair has expanded and I'm starting to put together features that are considerably deep, artistic and which demarcate themselves from those of other bloggers. Those are the seven write-ups I find quite impressive and memorable both photographically and composition-wise: "Borlotti Bean & Lamb Stew With Cheesy Eggplant Puree", "Cold Soba Noodle Salad - The Art Of Zen", "Kalbura Basti - Riddled Cookies", "Eggnog Mousse", "Turkish Cheese, Suçuk and Olive Pide Pies", "Cassata Cupcakes - Reflecting on Holidays" & "Swiss Sausage Salad".


I have nominated five following foodbloggers to share their seven links:
Ben at "What's Cooking?"
Redmenace at "A Chow In Life"
Soma at "E-Curry"
Christina "New Kitchen On The Blog"
Aparna at "My Diverse Kitchen"

Clouds 1 3 bis