PANETTONE - MILANESE BREAD

This traditional bread from Milan in Italy is very popular all over the world during the Christmas and New Year period as well as on Easter day. It is a sweet bread that is renowned for being the favorite gift during those festivities, but also at any time of the year, because it is so delicious...

The origin of the name "Panettone" (see info) comes from a milanese baker named Toni who fell in love with a very beautiful woman he used to see walk past by his bakery everyday. In order to tempt her inside his boutique and after six months of hard labour, he created a golden, tall, domed loaf. His plan worked well, but unfortunately, when their eyes met, he fell out of love for her! All his efforts were not in vain as his new creation called "Pan De Toni" ("Toni's Bread"), currupted to "Panettone", is now well-spread throughout Italy and the rest of the world, and much loved by everybody.

The recipe for this "Panettone" is absolutely wonderful, because the loaf you'll end up with is as good or even better than the ones that you can buy for exasperatingly high prices in stores. It's really incredible both taste- and texture-wise!

Thanks to the biga method (traditional), this "Panettone" has an extremely moist and light soft interior and an uncomparable and elegant flavor. Not only does it look aesthetically beautiful, but it is also very good tasting. "Panettone" is the queen of brioches, a delightful dessert bread that is delicately perfumed with the comforting and mellow aromas of vanilla and lemon! No word can describe the way you feel or translate the intense pleasure you experience when you are savoring this scrummy speciality...

~ Panettone or Milanese Bread ~
Recipe by The King Arthur Flour and adapted by Rosa @ Rosa's Yummy Yums

Makes 1 loaf.

Ingredients for the biga (starter):
1 1/2 Cups (180g) Plain white flour
1/2 Cup (125g) Water
1/2 Tsp Dried yeast
Ingredients for the dough:
3 Large eggs (~ 53g)
1/2 Cup (125g) Unsalted butter, softened

2 1/2 Cups (315g) Plain white flour

1/3 Cup (75g) Castor sugar
5 Tsps Dried yeast
1 1/2 Tsps Salt

2 Tsps Vanilla extract

3/4 - 1 Tsp Lemon oil
A pinch of ground nutmeg (optional)
1 1/2 Cups (270g) Dried fruits (see remarks)

Method for the biga:
1. Combine the flour, water and yeast, kneading briefly to make a stiff dough.
2. Place the dough in a lightly greased bowl and let it rise overnight at room temperature, about 12 hours

Method for the dough:
1. In a bowl and with the help of a mixer, combine the biga with all the ingredients for the dough, except the dried fruits.

2. Knead the dough until it's smooth and supple.
3. Place the dough in a lightly greased bowl and let it rest for 1 hour.
4. Then, knead the fruits into the dough, by hand or machine.
5. Let the dough rest for 10 minutes, then shape it into a round loaf (ball method) and place it into the prepared pan/mould.
6. Use the tip of a sharp knife to cut an "X" across the top.
7. Cover the dough/pan with a towel and set it aside to rise for 2 hours or so.
8. Preheat the oven to 180° C (350° F).

9. Bake the panettone for 45 minutes, tenting it with aluminium foil for the final 15 minutes of baking.

10. Remove the panettone from the oven, turn it out of the pan and let cool on a rack.
11. Sprinkle the top with icing sugar.

Remarks:
Regarding the dried fruits, I used 100g candied mixed peels, 50g candied citrus peel, 80g raisins and 40g sultanas.
Of course, you can use the mixture you want. For example, you can take dried pinapple, mango, apricots, cranberries, candied cherries or toasted walnuts, etc...
As this dough is very difficult to make by hand, I recommend you to use a machine of some sort (electric mixer).
When starting to knead, the dough will seem very gummy, but it will come together nicely at the end.
When kneading the fruits into the dough, work only until the dough has accepted the fruits, as overhandling will cause the fruits to release too much sugar into the dough, thus slowing the rise.
For the mould, take a 20cm (8 inches) wide pan which is 15cm (6 inches) deep and grease it with some softened butter. Then, line the base and sides of the pan/mould with baking parchment, so that it extends 12cm (5 inches) above the top.
The loaf might not double in size when rising for the second time, but that's normal (although mine did).
Tap the underside of the loaf with your fingers, if it sounds hollow, then it's perfectly baked and ready.
You can keep this bread a few days, wrapped in towels, at room temperature.

Serving suggestions:
Eat for breakfast or teatime, cut into thickish slices and sprinkled with more icing sugar.

WEEKEND CAT BLOGGING #101

This week, Sher and her two kiddos Upsie and Sundance at the awesome "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #101!

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

Fridolin loves his basket very much, especially when the warmer days have come back.
Generally, he lies there with his sister Maruschka from morning till evening, and even spends the night there...
He rarely sleeps on his back, but he indulges in this kind of relaxation from time to time, although, unlike Muschki, he can't really do it very well because his back isn't as flat as hers!
I love his rabbit body and his far niente face.
P.S. Have you seen how the pillow is matted with cat hair (no matter how often I clean it!)?

If you want to see the two monsters in their baskets, then here's a link to a very cute video:

See Fridolin and Maruschka here.

QUIZ V (KOIKÈS) - THE ANSWER

Finally, I'm back with the answer to this quiz. I bet that you were all wondering what this "snack" could possibly be/represent!

Well, some of you got close to finding out, but nobody actually gave me the right answer...

Only three foodies discovered what the spread was (Vanessa at "Confituremaison", Natalia at "Du Chant Plein Les Casseroles..." and Rosa at "Living As Rosa"), but none of you knew what kind of cracker I used.

Before telling you what it is, I'd like to mention that since I'm a little "bizarre", I have certain strange food tastes that might shock or intrigue some of you foodies, because this nosh isn't quite what most people would consider as "normal". It's one of my dirty little food secrets/manias...

So, the answer is: MATZAH SHEET (see infos) smothered with some yummy HOT MALAYSIAN CHILLI SAUCE (which I find very mild) by Yeo's (see link)!!!

Now you'll be fixed on my mental health and queer taste for alien food. But, let me tell you, this collation is wonderful if you love to spice up your eating disorders!!!

And what about you, what are the things you like to eat, but which you'd prefer to keep hidden? What do you think of my penchant for such weird associations?...

GREEN DREAM

Every Saturday, when I go out for a walk, I love to take pictures of the beautiful landscapes that surround me. Even if it sometimes seems that I have seen it all, there's always a new element to discover as no day is like another...

Those pictures show how green the Geneva countryside is and how marvelous nature can look when we take the time to open our eyes a little more than usual. Blindingly beautiful and soul uplifting!

Please click on the pictures to enlarge.

During the Easter break, it was still misty and the trees were quite naked...
The Salève wasn't very green yet...
A few weeks later it already looks better and more lively...
The colza was in bloom. All that shining yellow was so wonderful...
A field with it's baby salads...
A impressive fluffy wall of cumulus clouds is forming...
The Salève is coated with green...
The fields are blindingly green...
Everything looks so merry...
A peaceful path...

Did you like to take this walk with me? Which pictures talked to you the most? Is it as green as that where you live?

PURITY DRESSED IN WHITE

At home, I have a few plants that are flowering like crazy! I had been waiting for years before they gave me any flowers, but now, since two years, they don't stop (every 2 month or so).

I am always blessed with a pretty sight and feel very happy every time one of my plants offers me such a magnificent gift...

This is a flower from my "Peace Lily" plant (Spathiphyllum Lynise, see infos)...
Isn't it pretty and delicate?

A TASTE OF YELLOW

TIRAMISÙ MOUSSE & LEMON CURD VERRINES

Barbara, a courageous woman at the great "Winos And Foodies" blog from New Zealand has organized an event called "A Taste Of Yellow" (see infos) in order to support LiveSTRONG Day which will occur on May the 16th 2007.

She is asking all (food)bloggers to take part in the round-up by making a dish that should contain some yellow (banana, cheese, saffron, etc...). Closing day was the 7th of May, but I guess that if you ask her politely, she will accept your recipe even if you send it two or three days later (Email your entries to her at atasteofyellowATgmailDOTcom)...

For my participation, I want to share with you an idea of dessert that came to mind after finding myself with leftovers when I made my very special "Tiramisù Mousse & Lemon Curd Tart".

Those "Tiramisù Mousse & Lemon Curd Verrines" (see infos on "Verrines") are fabulous, deliciously lemony and ideally creamy! The incredible union of the mascarpone mousse and of the lemon curd is terrific as the more sweet and round aspect of the first balances the acidulated side of the latter in a way that your tastebuds will never forget!!!

Dreamlike and irresistible...

~ Tiramisù Mousse & Lemon Curd Verrines ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes about 8-10 verrines.

Ingredients:
1 Quantity Lemon curd (see recipe)
1 Quantity Mascarpone mousse (see recipe)

Method:
1. Once the "Mascapone Mousse" and the "Lemon Curd" have been made, assemble the verrines by firstly scooping the "Lemon Curd"at the bottom of the glass and then, by pipping the "Mascarpone Mousse" on top.
2. Place in the refrigerator and leave for about 1 hour.
3. Serve cool.

Remarks:
The "Lemon Curd" can be made up till two days ahead, but the "Mascarpone Mousse" should be made the same day.
You can assemble the verrines a few hours (1-6 hours) before serving.

Serving suggestions:
You can serve those verrines for dessert or for afternoon tea with a few berries (strawberries, raspberries, blackberries, etc...).

LAO-STYLE FRIED STICKY RICE PATTIES

A few days ago, I desperately wanted to cook something healthy, yet exotic with rice, so I went on the net in order to hunt for an interesting dish. That's how I discovered Manivan Larprom's blogs (see link) that contain many great authentic Thai and Lao recipes...

In Laos, like in many other Asian countries, the people's daily alimentation depends on rice. Laotians eat a lot of sticky rice which they have the habit of crushing into a ball with their fingers and using like a sponge to soak up sauces. It is their staple diet. As their close neighbour Laos (see map), Vietnam and Thailand also know this kind of speciality that they call "Bahn It Tran" in Vietnamese and "Khao Tod" in Thai.

This vegetarian dish is delicious and very fulfilling. Thanks to the egg "glaze", the patties are meaty-tasting and nicely crispy on the outside. On the contrary, their inside texture is rather glutinous and quite elastic (something not everybody likes...).The fragrant "Ginger Sauce" is the perfect accompaniment to those delicately flavored "rice burgers", although it's origin is more Chinese than Lao (my adaptation)...

~ Thai/Lao Sticky Rice Patties ~
Recipe by Manivan Larprom, adapted by Rosa @ Rosa's Yummy Yums

Makes about 12 patties.

Ingredients:
2 Eggs
3 Cups Cooked glutinous rice, one day old (see infos)
Salt, to taste
Oil, for frying
For the "Ginger Sauce":
2 Tbs Light soy sauce (see infos)
1 Tbs Dark soy sauce (see infos)
2 1/2 Tsp Rice vinegar (see infos)
1/2 Tsp Sesame oil
1 Tsp Sesame seeds, roasted
1/2 Tsp Fresh ginger root, finely chopped

Method:
1. Beat the eggs in a small bowl.
2. Take 1/4 cup cooked sticky rice, spread it flat and sprinkle with salt.
3. Knead the rice to incorporate the salt and shape into a round patty.
4. Put the sticky rice patties into a frying pan with enough oil, over medium high heat.
5. Fry for 5 minutes, until golden brown.
6. Flip the sticky rice patty over and brush the beaten egg mixture.
7. After another 5 minutes flip the sticky rice over and brush with the egg mixture again.
8. After one minute, flip the rice patty and repeat the operation by flipping and spreading more egg mixture over the sticky rice patties, until the mixture has all been used.
9. Stir together all dipping sauce ingredients in a small bowl. Set aside.
10. Serve immediately.

Remarks:
The rice patties might be very sticky at the beginning, but don't worry, after a while they will be crisp and will not stick to the pan anymore. Just try not to touch them while they are frying (for the first 5 minutes before you flip them over), otherwise you'll end up with a pile of mashed sticky rice!
You can also grill or barbecue them.
Once the patties are cold, you can cut them into strips for the appetizer course.

Serving suggestions:
Eat those patties warm or cold and dip into the sauce, as an appetizer. A lettuce salad or any kind of Thai, Lao, Vietnamese salad would be the perfect accompaniment to this dish if you serve it as a main dish.
Instead of using the "Ginger Sauce", you can very well use my Vietnamese "Nuoc Cham Sauce" (see recipe) that also goes very well with the rice patties...

View a useful video showing you how to make those "Fried Sticky Rice Patties": click here.

(Van Viang - Pic by Weeraphan Thawaitakham www.trekearth.com)

WEEKEND CAT BLOGGING #100

This week, Puddy, the gorgeous black kitty at "A Byootiful Life" (Australia) is happy to announce the 100th edition of Weekend Cat Blogging which she is proudly hosting!!!

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

Apart from being hyper cute, Maruschka can also be extreeeeemely nerving at times.
Her food obssession is driving me nuts and her morning terror is terribly annoying!
She is the sweetest of kitties, a loving soul when she is "normal", but when she switches to her freakish modus, then she changes face and becomes horribly nerve-racking to the point that you start to dream of strangling her so that she finally stops her hideous tantrums.
When looking at those pictures, I bet you think to yourself that she looks like an angel...
Well, let me tell you that it's the devil in disguise.
An angelic monser indeed!

If you want to see two lazy kitties lying on our bed, then here's the link to a very cute video:

See Fridolin and Maruschka here.

SPRING CHANGES

In Spring, things tend to change in a speedy way. One day, the buds are showing on the trees, then the flowers are in bloom and finally the leaves show and get fully out...

Through my pictures, I am trying to show that process. I hope that you'll enjoy them (click on the pictures to enlarge)!

My balcony as seen from my kitchen window.
The trees are still pretty naked...
At the beginning of April, the "Petit Salève" is looking rather grey and sad, but the buckeye tree is already quite green...
The same view, but with a slight change...
A few weeks later, the "Petit Salève" looks already much better, but it's top is still not very colorful...
It's the end of April and most of the trees have got their leaves and are fluffy...
Looking at the "Salève", in the middle of April, it still looks very poor...
Things have again changed and the lime-tree is getting fuller...
A thundery evening in May, everything is exhuberant and blindingly green. It feels like Summer...

What is your most favorite phaze?

BROWN IS BEAUTIFUL

I have a passion for the way food appears when it's photographed, because no matter if one dish or item is humble, it always seems to come out well and looking classy! I guess that the colors and light also play an important role in the sublimation of the subject.

The following two pictures show a "Yoghurt Cream" that I made using leftovers: a yoghurt and some melted icky Cailler chocolate. I added some agar-agar, sugar, cocoa and cinnamon to the whole thing and I ended up with an improvised dessert that wasn't all that bad...

Do you want to taste it? This spoonful's for you!

This warm brown is very beautiful and soothing...