QUINCES

The quince season has started and it will continue `till November. So, get ready and be creative!

This is a unique and beautifully fragrant fruit belonging to the apple tree family and it originates from Persia and Anatolia or maybe also Greece and the Crimea. The colder country variety is inedible when uncooked as it's got a very astringent and aciduous taste, has a rough and wolly flesh, and is not really juicy when raw. But, once it has been properly prepared, quince proves to be a faithful ally. The aroma of this fruit is quite powerful and will perfume any dish or dessert.

This fruit must be stored apart from other fruits. It is ripe when the skin becomes reddish or golden yellow in colour.

The aroma of quince is quite powerful and will transform any dish or dessert with it's exhilarating perfume. It makes wonderful, highly flavored sauces, stews, jams, jellies, preserves, chutneys and is perfect when mixed to apples.

(1st Quince -Pic by www.upload.wikimedia.org)

(2nd Quince -Pic by www.galerie-breheret.com)

GREEK PORK STEW WITH QUINCES

This fancy, but simple countryside recipe comes from Thessalia in Greece. It is always very successful here, at home. A real fall classic!

The quinces give a particular taste and perfume to this original stew which, I’m sure, will rejoice your most delicate palates. The sweet and sour aromas blend in the most magnificent way to create this harmonious autumnal dish…

~ Greek Pork stew With Quinces ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2.

Ingredients:
600g Pork (not fillet, but boneless shoulder pork or pork arm steak), cut in biggish cubes
1 Onion, sliced
2 Cloves garlic, crushed
100ml Virgin olive oil
2 Sticks cinnamon
1 Pinch ground coriander
1 Tbs Light runny honey
3 Tbs castor sugar
2-3 Big quinces
~700ml water
Salt, to taste
Pepper, to taste

Method:
1. Heat up a anti-adhesive pan (cast-iron) over high heat, add the olive oil and roast the pork until nice and golden.
2. Put the heat down, add the onion and the garlic, stir for about 3 minutes.
3. Add 400ml water, the cinnamon sticks, ground coriander, salt and pepper to taste.
Simmer for about 1 ½ hours.
4. Peel, deseed and cut the quinces in slices. Add to the pan with sugar and honey. Pour in leftover water.
5. Let the mixture simmer for about 2 more hours or until the quinces are cooked (translucid) and, the juice has reduced and thickened.
6. Salt again if necessary.

Remarks:
You can also use veal instead of pork.
The longer you cook the stew, the better as then it starts to thicken.

Serving suggestions:
Eat this dish with fresh white bread or pita bread.

Greek Stew -Pic by www.gourmet.gr)
(Greek Pork -Pic by Rosa @Rosa's Yummy Yums)

PICTURE MEME

I saw this "PICTURE MEME" on Alice's “My Adventures In The Breadbox” and I thought that I might as well give it a try!

Do a Google image search of the following and post the first (or favorite) result for each:

1. The name of the town where you were born:

Geneva, Switzerland.

(Geneva -Pic by www.users.tkk.fi)

2. The name of the town where you live now:

Veyrier, a quiet village in the Geneva countryside. It's a few kilometers away from the town of Geneva and is just on the French border (from my kitchen and living room windows, I can see France!). From Veyrier, we have an absolutely magnificent and imposing view on the French Salève mountain.

(Veyrier -Pic by www.dmi.usherb.ca)

3. Your name:

Rosa...

(Rose -Pic By www.usarios.lycos.es)

4. Your grandmother's name (just pick one):

My grandmother from England is named "Jean", like Norma Jean Baker (aka Marilyn Monroe). My Swiss grandmother was also named in the same way, but in French it is written "Jeanne" and pronounced a little differently. My second name is "Jeanne"...

(Marilyn Monroe -Pic by www.marilyn-online.de)

5. Your favorite food:

At the moment, I would say "Thai Curry" which I love making myself (also the paste). But, I love so many things that it's very difficult to say what's my all-time favorite food!!!

(Thai Curry -Pic by www.jugg-foods.co.uk)

6. Your favorite drink:

I mainly drink water, tea and coffee, but I would say that "Elder Flower Syrup" is a very special and delicate tasting drink. The one I have was made by my boyfriend's mother who lives in Graubünden. Otherwise, I also enjoy a little glass of wine now and then...

(Elder Flower syrup -Pic by www.lebkuchen-schmidt.com)

7. Your favorite song:

A song from the Mexican EBM band HOCICO called "Tales From The Third World". It is taken from their last album "Wrack And Ruin"; a great cd. In fact, that's one of my favorite songs of the moment. But, because I have a big cd collection and love music, it is quite difficult to choose a favorite song. I love so many sound styles and bands...

(Hocico -Pic by www.multicastle.joueb.com)

8. Your favorite smell:

Again a difficult question... I like so many things, so, today, I'd say cinnamon, because I cooked a Greek dish which had this spice as ingredient.

(Cinnamon Sticks -Pic by www.larabar.com)

PANCAKES

I've always loved French pancakes because of their unique "rubbery" sponginess. It's a dish you enjoy eating as a kid and never stop rediscovering as an adult as "PANCAKES" can offer a variety of different possibilities which are all very delightful. They are super delicious when eaten with lemon juice and sugar, maple syrup, marmelade/jam, chocolate paste or folded up with a savoury filling and oven/pan baked in butter until nice and crispy.There are so many yummy ways to prepare "PANCAKES" that no one can dare say that they are boring!...

"PANCAKES"

For 4-6 people (makes around 18), but if you are a BIG eater (!!!), then it is also ok for two people, when eaten as the main dinner...

Ingredients:
500g Plain white flour
600ml Milk
350ml Water (or more depending on how thin/thick you like your pancakes)
4 Eggs (~50g)
20g Melted butter (+~50g melted butter for the pan)

Method:
1. Sieve the flour into a large bowl.
2. Beat eggs together with the milk.
3. Pour in the egg/milk mixture and whisk the mixture energetically.
4. Add the water and butter, mix well.
5. Leave the batter on the side for an hour, at room temperature.
6. Heat up a frying pan at medium high temperature (6-7 on a scale of 9) and brush it with a bit of melted butter.
7. Add a medium soup-ladle of batter. Cook the first side for about 1-2 minutes or until it stops sticking to the pan, then turn and cook the other side for a little less than one minute.

Remarks:
If you want, you can replace some of the water or all of it by the same quantity of milk, then your pancakes will be a little thicker and more nourishing.
Be careful not to let the butter in the frying pan get brown or burnt; you have to go very fastly and add the batter straight away.
Once you’ve spooned the batter into the pan, slightly turn the the pan (drawing circles) in order to coat the pan and to spread the mixture evenly.
Pancakes should not be too thick (unless that’s the way you like them), they should preferrably be thin and cooked on both sides.

Serving suggestions:
Serve the pancakes with whichever ingredient you wish (maple syrup, lemon/orange juice and sugar, honey, etc…) and roll before eating.
If you like them stuffed with savoury ingredients (cheese, vegetables, meat, etc…), then place the filling in the middle of the pancake, close it by rolling it like a spring roll and either fry in a frying pan with butter or bake in the oven until slightly crispy and golden.

(Chocolate pancakes –Pic by www.aoka.fr)
(Pancake batter –Pic by www.gofeminin.de)
(Pancakes -Pic by Rosa @Rosa's Yummy Yums)

MORE PICTURES OF SWITZERLAND

Here's again another batch of photos of Switzerland, hope you'll enjoy them!...

Southwestern Switzerland.

(Geneva by night -Pic by Stefano Cerioni www.trekearth.com)

Northeastern Switzerland

(Dissenhofen, Thurgau -Pic by Roland Parton www.trekearth.com)

Southeastern Switzerland

(Graubünden -Pic by Achille Zala www.trekearth.com)

Southeastern Switzerland

(Graubünden -Pic by Mario Rossi www.trekearth.com)

Southeastern Switzerland

(Graubünden -Pic by Didier Keus www.trekearth.com)

WEEKEND CAT BLOGGING #18

Attention, ladies and gentlemen! The "18th CAT BLOGGING WEEKEND" has just started and all of you food fanatics with an uncurable penchant for cute kitties can fulfill you most furry dreams now by joining the crazy food bloggers from all around the world in order to share your favorite feline picture, discover others' cats and yummy blogs!!!...
So, just leave you blog name, URL and permalink in a comment on Kiri's great Eat Stuff blog from Sydney, Australia.

Our very special crazy jumping kangaroo named Fridolin or "Kiki"...

(Fridolin -Pic by Rosa @Rosa's Yummy Yums)

SPICY BEEF BURRITO WITH GUACAMOLE AND TOMATO SALSA

Mexican food is very tasty and rich with aromas, therefore it is very much enjoyed by many of us. Tortilla based specialities are the symbol of a highly delightful cuisine which perfectly blends together two different cultures; on one side, there is the traditional food of the Mexican Indians and ,on the other side, recipes and culinary influences which had been brought by the Spanish conquistadors.

"BURRITOS" are maybe not very difficult to make, but they do take a certain time to prepare. However, the end result is always more than satisfying and makes you forget about all of the previous fiddlings you had to go through in order to create those heavenly "BURRITOS"...

~ FLOUR TORTILLAS ~

Serves 4/makes 12 tortillas

Ingredients:
380g Plain white flour
1 ½ Tsp Salt
1 ½ Tsp Baking powder
80 ml Peanut oil or sunflower oil
250ml Tepid water

Method:
Sieve the flour in a bowl with the salt and baking powder.
Make a well in the center, add the oil and water in order to get a smooth dough.
Knead well on a floured surface for about five minutes, so that the dough gets elastic.
Place the dough in a bowl cover and leave it for an hour in a warm place.
Divide the dough into 12 equal-sized pieces and shape them into a ball.
Flour your working surface and then roll out each ball into a thin 18-20cm round tortilla.
Place a frying pan or griddle over medium high heat (6 on a scale of 10).
Add a tortilla (one at a time) and cook for one minute until blisters appear, then turn and cook the other side (a little less than 1 minute).
Remove from the skillet and keep warm in cloth towel.

Remarks:
If the dough is a too sticky, add a little flour when kneading.
Never add oil in the frying pan when cooking the tortillas, you need a dry pan.
The cooked tortillas should still be soft and pliable, not hard and friable.
If you desire, you can put the tortillas in a plastic bag and either freeze them for no longer than a month or keep them overnight in the refrigerator. In both cases, you’ll have to pile them up, wrap them in an aluminium foil and heat them up in a moderate oven (150°C) for about 10-15 minutes.

~ TOMATO SALSA ~

Ingredients:
3 Medium tomatoes
1 Medium red onion, chopped
4 Tbs Fresh coriander, chopped
4 Tbs Lime juice
1 Fresh red chilli pepper (mild), deseeded and chopped or/and 14 drops red Tabasco

Method:
Empty and deseed the tomatoes, then chop them into very small cubes (5mm).
Put the tomatoes in a bowl and add the chopped onion, chopped coriander, chilli pepper/Tabasco and lime juice. Taste the salsa and rectify according to taste.

~ GUACAMOLE ~

Ingredients:
2 Avocados, pureed
1 Medium red onion, chopped
1/2 Fresh red chilli pepper (mild), deseeded and chopped
1/2 Small tomato, deseeded and chopped
3-4 Tbs Sour cream
4 Tbs Lime juice
4-6 Tbs Fresh coriander, chopped (depending on taste)
1/4 Tsp Garlic powder (optional)
1 Tsp Tabasco (red)
Salt to taste

Method:
1. Mix the pureed avocados with the chopped onions, chopped chilli pepper, chopped tomato, sour cream, lime juice, chopped coriander, garlic powder, Tabasco and salt.
2. Cover the bowl with plastic foil and set aside (in the refrigerator) for an hour, so that the taste fully develops itself.
3. Get out of the refrigerator 1/2 hour before you eat.

~ SPICY BEEF ~

Ingredients:
600g Lean ground beef
100g Bacon (Speck), thinly sliced (optional)
2 Medium onions, chopped
3 Cloves garlic, crushed
2 Tsp Paprika powder
2 Tsp Cumin powder
1 ½ Tsp Coriander powder
1 Tsp Onion powder
1 Tsp Garlic powder
1 1/3 Tsp Dry oregano
4 Tsp Sugar
2 ½ Tsp Salt (and more depending on your taste)
2 Tbs Tomato puree
3-4 Tbs Ketchup
1 Tsp Red Tabasco
1 Tbs Peanut oil

Method:
1. Heat up a frying pan.
2. Add the bacon/speck and fry until golden brown. Add the onions and stir-fry for about two minutes, until they are translucid.
3. Add the garlic, continue stir-frying for one minute.
4. Add the spices (paprika, cumin, coriander, origano, sugar, salt) and fry while stirring for about a minute.
5. Put the heat up and then add the ground meat and chilli pepper (or Tabasco), stir-fry for about 5 minutes.
6. Lower the heat, add the tomato puree and the ketchup, and cook for 10 more minutes.

Remarks:
Don't burn the spices otherwise you'll spoil them.
The beef mixture should not be too wet, but either not too dry.

Serving suggestions:
Take one hot tortilla, place it on a plate, put 4-5 tablespoons of ground meat in the middle from one side to the other, add grated cheddar on the meat and shape a roll with the tortilla. Eat this spicy and exotic delicacy with guacamole sauce and tomatoe salsa.

(Burrito -Pic by Rosa @Rosa's Yummy Yums)
(Tortilla -Pic by www.carenalpert.com)
(Salsa -Pic by Rosa @Rosa's Yummy Yums)
(Guacamole -Pic by Rosa @Rosa's Yummy Yums)

CLAFOUTIS

This is a traditional French (southwestern France) dessert which is like a big fruit pancake baked in the oven.
At the origin, "CLAFOUTIS" was made with cherries, but now it is also appreciated when other fruits are added to the recipe. Nowadays, modern "CLAFOUTIS" can contain different exotic spices and can even be served as a savoury dish with vegetables and meat.

Recipe for 2-4 people

Ingredients:
500g Quetsches/plums, stoned and cut into halves
120g Plain white Flour
1/3 Tsp Baking powder
100g Castor sugar (or 80g castor sugar + 20g brown sugar)
500ml milk (or 300ml cream + 200ml milk)
4 Eggs (~50g each)
2 Tbs Melted butter
A pinch of salt
1 Tsp Rhum
1 Tsp vanilla extract (or one vanilla pod opened and scraped)
5 Drops almond essence

Method:
1. Heat up the oven (350°F or 180°C).
2. Put the eggs in a bowl with the sugar and beat them together until the mixture doubles, gets a little "white" and foamy.
3. Add the flour (with baking powder), the vanilla and the almond essence while continuously beating the batter.
4. Then, pour in the milk (or milk and cream), melted butter and, at the very end, the rhum.
5. Butter a long gratin dish or baking dish (at least 7cm deep).
6. Place the fruits at the bottom of the dish and pour in the batter (over the fruits).
7. Place the dish in the oven (middle rack) and cook for about an hour.

Remarks:
The mixture should never be lumpy, therefore you should not forget to continue beating well when incorporating all the ingredients. Always use a whisk and NOT a (wooden) spoon.
The "CLAFOUTIS" is ready when it has risen and is golden.
You can replace the plums by the same quantity of any other fruit of your choice (berries, apples, etc...).

Serving suggestions:
You can eat "CLAFOUTIS" either warm or cold, both ways are an absolutely delightful experience!
If you wish, you can sprinkle icing sugar on the top just before serving, or dribble a bit of runny honey or maple syrup over a slice of "CLAFOUTIS" once it is served in the plate.

(Clafoutis -Pic 1 by www.bonneterre.fr)

(Plum Clafoutis -Pic 2 by Rosa @Rosa's Yumm Yums)

SPAETZLIS

Those „Farmers' pastas“ are a typical Swiss-German ( eastern switzerland) speciality which is somehow comparable to the German or Alsacian “SPÄTZLE” (both being chunky and basic types of “pastas”); the main difference residing in their shape ("SPÄTZLE" are very long and thin, "SPÄTZLIS" are small and rather thick . Originally, they were meant to give a sufficiently nourishing meal for the countryside people who worked hard and had only simple goods/ingredients (milk, flour, eggs, etc…) to cook with.

“SPÄTZLIS” are now very well spread in Switzerland and the original recipe has since long been adapted to our modern needs and tastes.

“SPÄTZLIS” is one of my favorite Swiss dishes as it’s simple to make and so delicious!!! I especially recommend you to eat this tasty and hearty speciality during grey Winter days when you are in need for comfort food, while cocooning at home…

Basic recipe for 4 people

Ingredients:
400g Plain white flour
200g Durum flour (“semolina di grano duro”)
150 ml Milk
150 ml Water
6 Eggs (~50g each)
2Tsp Salt
Method:
1. Mix the flours and salt together in a bowl.
2. Whisk the eggs together with the milk and water.
3. Pour the egg/milk/water mixture into the bowl containing the flours and salt. Beat well until the pastry is shiny and makes bubbles.
4. Cover the bowl and reserve at room temperature for around half an hour.
5. Put water to boil (3 liters minimum) and add a tablespoon salt.
6. Once the water is boiling, bring the heat down and let the water simmer gently.
7. Sieve the pastry into the boiling water (through a medium-holed sieve) helping yourself with a spatula. Proceed in batches.
8. When the “SPÄTZLIS” are floating on the surface of the water, take them out with a perforated skimmer.
9. Place the cooked “SPÄTZLIS” in a heatproof bowl or dish and keep warm.
Remarks:
The pastry should not be too runny; it should be thickish and viscous. Your arm should ache while beating the mixture.
Once the “SPÄTZLIS” have been cooked, you can add a little butter (stops them from sticking together).
You could also incorporate spices/ingredients (cheese, garlic powder, ground meat, etc…) in the pastry as long as it’s consistency is still correct.Serving suggestions:"SPÄTZLIS" are widely appreciated as an accompaniment (side dish) to wild meat/venison served with chestnuts and cranberry jam.
They are also fine when spiced up (curry powder, garlic powder,tomatoe purée, pesto, etc…), enriched (cheese, dry meat, spinach, etc…) or prepared as a sweet dish.
You could also incorporate spices/ingredients (cheese, garlic powder, ground meat, etc…) in the pastry as long as it’s consistency is still correct. They can be used in the same way as pastas or as the main ingredient in an oven-baked gratin, and can be eaten either “al-dente” or slightly fried in butter until nice and golden.

If you can’t get any durum flour for the confection of your “SPÄTZLIS”, here’s another recipe…

Ingredients:
300g Plain white flour
200ml Milk
200ml water
4 eggs
2 Tsp Salt

Method:
Proceed in the same way as with the recipe above, but don’t forget that the milk, egg and water mixture should not be over 600ml.

Soon, I’ll share with you the sweet “SPÄTZLIS” version. For now, I guess you have enough experiencing to do in order to keep youself occupied!...

(Spätzlis -Pic 1 by Rosa @Rosa's Yummy Yums)

(Spätzlis With St Augur Cheese -Pic 2 by Rosa @Rosa's Yummy Yums)

CUTE CATS...

I thought that you might be interested in seeing how my (in fact they are my boyfriend's) two favorite "monsters" look like! Fridolin and Maruschka are really sweet, good-tempered and funny cats; they would never hurt anybody, but they will do anything to make us laugh at their clownesque behaviour and acrobatics!!!!! Those two lovable souls bring a lot of sunshine in our lives...

FRIDOLIN or "the cyborg" in his favourite Zen king position!

MARUSCHKA or "Bärli (small bear) in her usual psychedelic bat pose!

(Fridolin & Maruschka -Pics by Rosa @Rosa's Yummy Yums)