COMMON COLD REMEDIES MEME

I’ve been tagged by Paz of "The Cooking Adventures Of Chef Paz" from New York City. So, I’ll try to give my best answer as I very rarely get a cold or the flu. Sorry!…

Well, generally I use what’s in my kitchen and that is stuff like spices, teas or essences. I boil some water and add a herb tea bag (thyme, nettle or mint), grated fresh ginger, a stick cinnamon, 3-4 cloves, ground cardamom, pepper and a few drops of essential oil (lavender, pine tree or patchouli).

It does sound like a witch’s brew, but some of those ingredients are natural antiseptics, de-toxifiers, antibiotics, antinauseants and sedatives!!!…

Lemon juice with honey is also a good remedy if you have a sore throat. And if you feel sick, nauseated or just queesy, then a cup of hot water (boiled) or a banana can help.

Otherwise, it is also recommended to eat lots healthy nutrients like fruits, vegetables and stuff like liver in order to reload yourself with enough vitamins and minerals to fight against your cold. You should also drink a lot as it eliminates the toxins inside your body.

As I mentioned before, I’m very rarely sick (sorry folks!), so I’m not a real specialist when it comes to preparing remedies. But I find that essential oils like lavender are good as their effect (inhaled, drunken or used as bath oil) can be quite fast with pains, stress, nausea, etc...

Now it’s my turn to tag the following people:
* Indira of "Mahanandi"
* Obachan of "Obachan's Kitchen And Balcony Garden"
* Cheryl of "The Baker Who Cooks"
* Anne of "La VIe Au Jour Le Jour"
* Elvira of "Tasca Da Elvira"
* Chanit of "My Mom's Recipes And More"

Of course, you don’t have to do the meme if you are not interested by it…

(Ginger -Pic by httP://images.foodnetwork.com)
(Lavender -Pic by www.havenhilllavender.com)
(Cloves -Pic by httP://i.timeinc.net/cooking/)

ALSATIAN NEW YEAR BRIOCHE

This traditional New Year’s Eve brioche from Alsace in France. Also known under the name of “Neujahr Stollen”, it is generally enjoyed with “Glühwein” (spiced hot red wine/wine punch), but it is also fine when eaten for breakfast or for tea time.

“Neujahr Stollen” are enriched with eggs and butter and it is for that reason that those breads are delightfully smooth and fluffy in texture. The chocolate chunks add a soothing flavor to this sweet, yet sinful winter time treat…

This recipe originates from Gerard Fritsch& Guy Zeissloff’s book “Recettes Gourmandes Des Boulangers D’Alsace” and was proposed on both Fidji and Avital’s mouthwatering blogs. It has also been slightly changed by me for a better understanding and successful baking. Some of the bread making methods were adapted from Eric Treuille & Ursula Ferrigno’s “Ultimate Bread” book.

Ingredients:
500g Plain white flour
2 1/2 Tsp Dried yeast
110ml milk, tepid
70g Castor sugar
1/2 Tsp Vanilla extract
4 Eggs (~50g)
2/3 Tsp Salt
120g Unsalted butter, softened and creamed
Chocolate (chips or raisins)

Method:
1. In a small bowl, sprinkle the yeast into 80ml tepid milk and leave for 5 minutes. Stir to dissolve.
2. Put the flour and salt into a bowl, make a well in the centre and pour in the yeasted milk.
3. Draw enough of the flour into the yeasted milk in order to form a soft paste.
4. Cover with a tea towel and leave it sponge until frothy and risen, about 20 minutes.
5. Mix together the leftover milk, the eggs, sugar and vanilla extract.
6. Add the egg mixture to the flour well and mix in the flour from the sides to form a soft dough.
7. Turn the dough out on to a slightly floured surface and knead for about 10 minutes until the dough is soft and elastic.
8. Put back into the bowl and incorporate the creamed butter.
9. Continue kneading for about 10-12 minutes until the dough is shiny, smooth and doesn’t stick anymore.
10. Place in a bowl, cover with a tea towel and let rise for about 1-1 1/2 Hours.
11. Knock back and leave to rest for 10 minutes.
12. Incorporate the chocolate chips and form 12 equal balls.
13. Let rise for about 40 minutes or until doubled in size.
14. Brush them with egg-glaze (1 egg + a pinch of salt) and cut a cross on the top of each ball with the help of scissors.
15. Bake for about 10 to 12 minutes at 210°C (410°F).

Remarks:
Always use a wooden spoon to work with.
The quantity of chocolate chips depends on your desire to be “dirty” or not.
Instead of using chocolate chips, you can use raisins.
For ultimate flavor, use only the best quality chocolate.
Remember that brioche bread is always better when the kneading is done for a certain length of time, but be careful not to overheat the dough by doing so!
Use the freshest butter and eggs to make the most flavorful brioche.
Be sure that all ingredients have been left at room temperature and that the butter has been left out of the refrigerator.

Serving suggestions:
Eat those brioche for the breakfast, mid-morning coffee or afternoon tea with butter.

(Alsation Brioche 1 -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Castle Ortenbourg -Pic by Nicolas Dory www.trekearth.com)
(Alsation Brioche 2 -Pic by Rosa www.rosas-yummy-yums.blogspot.com)

SEVEN SEVENS MEME

Ok, as many of you add lots of memes on their blogs, I thought that this one would be funny to answer and share with you. In this way, you can discover a few aspects of my personality...

7 things to do before I die:
1. Be happy.
2. Travel to the places I’d love to see (Canada, USA, South-East Asia, Germany, Thailand, Greece, Australia, New Zealand, etc…).
3. Have my own little house and live in another country like Canada, maybe?...
4. Win the lottery, so that I wouldn’t have to work till the end of my life.
5. To have tested all the recipes I find interesting.
6. To have a goat, a dog, a donkey, a pig, a cow and many more cats.
7. Buy and read more books.


7 things I cannot do:
1. Drive.
2. Be a superficial person or a materialist.
3. Be dishonnest or fake.
4. I can’t throw away food, so I always have a lot of leftovers.
5. Be patient.
6. I can’t stand lies.
7. I can’t see a cute animal without totally freaking out or melting on the spot!!!


7 things that attract me to blogging:
1. Get to meet many interesting people.
2. Get to share my interest in food with others who understand my passionate ramblings.
3. Something do do in order to make my momentary life situation more bearable.
4. To share the pictures of my cute kitties Maruschka and Fridolin.
5. To feel more confident with my ownself.
6. Something to be “proud” of.
7. Pure pleasure…


7 things I say most often:
1. Bibi!
2. Nein Muschki or Fridi isch finito?!!!!!
3. Bloody hell!
4. I’m fed up of this tin box kitchen!
5. Mmmmhhhh!
6. Oh la la!
7. P*%&*?% de m*%&*!!!!!


7 books I love ( In no particular order):
1. All Anne Rice’s novels.
2. Anything by Stephen King.
3. Perfume by Patrick Süskind.
4. Dean Koontz’s books.
5. My three Culinaria books (Greece, South-East Asia and Caribbean) and other cookery books.
6. Yukio Mishima’s writings.
7. My books about North American Indians and many others. I love books, but can’t afford to buy (m)any at the moment…


7 movies I watch over and over again ( in no particular order):
1. Dead Man by Jim Jarmusch.
2. Avalon by Mamoru Oshii.
3. The Fast Runner (Atanarjuat) by Zacharias Kunuk.
4. Hana-Bi (and all films) by Takeshi Kitano.
5. Nightmare Before Christmas (and all films) by Tim Burton.
6. Lagaan by Aamir Khan.
7. 2046 (and all films) by Won Kar wai and many many more…..


7 people I Want to Join In:
1. Anybody
2. who
3. is
4. interested
5. in
6. sharing
7. thoughts!!!



(Castle Mountain, Canada -Pic by Norbert Woehnl www.trekearth.com)
(Cute Animals -Pic by www.animal-connection.net)
(Dessert -Pic by www.greatescapecatering.com)
(My Kitchinette -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Kachins -Pic by http://coursesite.cl.uh.edu)
(Atanarjuat -Pic by www.impawards.com)
(Penguins -Pic by www.news.bbc.co.uk)

PUMPKIN APPLE BREAD

Spiced bread have always been a thing I liked, so when I stumbled upon Adam's (The Amateur Gourmet from New York City) recipe, last october, I found that t would be a good afternoon tea treat!

As a matter of fact, it was hyper delicious, spongy and tasted heavenly! Pumpkin is a very interesting ingredient that adds a lot of flavor and colour to breads and cakes. While baking, your kitchen will be overwhelmed by a gorgeous smell of spices! And apart from being very yummylicious, it is also very easy to prepare; no fussing around...

So, I'm very thankful to Adam from "The Amateur Gourmet" for having shared this recipe with us and for giving us moments of pure bliss!!!

Ingredients:
450g Plain white flour
3/4 Tsp Salt
2 Tsps Baking soda
1 1/2 Tsps Ground cinnamon
1 Tsp Freshly grated nutmeg
1/4 Tsp Ground cloves
1/4 Tsp Ground allspice
470g Solid-pack pumpkin
180ml Vegetable oil (I used peanut oil)
495g Castor sugar
4 Large eggs (~50g), lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

For topping:
1 Tbs Plain white flour
5 Tbs Castor sugar
1 Tsp Ground cinnamon
1 Tbs Unsalted butter, softened

Method:
MAKE THE TOPPING:
1. Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.
MAKE THE BREAD:
1. Put a rack in the middle of oven and preheat oven to 180°C (350°F).
2. Butter two 22 X 11 cm loaf pans.
3. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
4. Whisk together pumpkin, oil, sugar, and eggs in a large bowl.
5. Add flour mixture, stirring until well combined.
6. Fold in apples.
7. Divide batter between buttered loaf pans.
8. Sprinkle half of topping evenly over each loaf.
9. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.
10. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Remarks:
If you don't have any homemade pumpkin puree, then you can use a bought can.

The following apples can be used for baking: Golden Delicious, Gala, Breaburn, Empire, Pippin, Rhode Island Greening, Arkansas Black, Rome Beauty, York Imperial, Cornell Red, Chesapeake, Cortland, Criterion, Fireside, Gingergold, Goodland, Ida Red, Jonagold, Mutsu, Niagara, Opalescent, Russet, Wolf River, Fuji, etc...

Serving suggestions:
Butter the slices of this bread (optional, but very fine) and eat together with a good cup of tea.

Recipe by Adam from "The Amateur Gourmet" blog.

(Pumpkin Apple Bread 1 & 2 -Pic by Rosa www.rosas-yummy-yums.blogspot.com)(Apples -Pic by www.worldcommunitycookbook.org)

WEEKEND CAT BLOGGING #32

Once again, WCB is back and this time I am able to share with you my "puddy cat" picture...

A sweet Maruschka enjoying the warm sun rays on a Sunday morning...

She is a little "clown" who loves to attract our attention in many different ways; she knows how to brighten our day with her cute behaviour!

You will also find this picture as well as others on the great Eat Stuff blog from Sydney, Australia.

If you also want to participate to Weekend Cat Blogging, then just leave your blog name, URL and permalink in a comment on Clare and Casey's site.

A list of the pussycats you can admire:

Check out Dawn’s sister’s cat So Russell. He is a great hunter, I bet he is still a big smooch at So Cal Foodie

Check out Squirt and Lucy, Isn’t kitty love the best *sigh* at Slowly She Turned

Check out Russell, again This is Dawn’s sister Stephanie, so obviously this is her puddy cat! Russell is being the biggest couch potato, LOVE that photo heheheh at Life is for Living

Check out “the boy” poor kitty, such a demeaning life as a kitty cat at BunnyFoot

Check out Edith, the new “Premier” *Congratulations!!!* and find news about which kitty is preggers at Anne’s Food

Check out Mars, yep he sure is the man of the house at The Disparate Housewife

Check out the karaoke singing Diana Ross impersonating kitties and out lots more about them at Gastronomy Domine

Check out the cute sleeping/tired kitty at Masak-Masak

Check out Aggie, she loves to sit on her blue afghan too! what a cool yoga loving kitty at Kayak Soup

Check out Lixue, who is helping her dad by finding the creatures beneath the computer screena at Look Hunny, I cooked.

Check out Angus, another kitty that finds couches irresistable to stretch out on at Adventures in Food and Wine

Check out Othelo playing hide and seek and Kashim, the poor kitty that is too grown up for his age at Paulchens Food Blog?!

Check out Tatterdemalion who is having a very successful time at getting high off the catnip, don’t forgetbarabra tht she also get’s to ingest all that as well at Tigers and Strawberries

Check out Duchess and Mao(the kross-eyed kitty) and say hi! as they are joining in for the first time at Kross-Eyed Kitty

Check out Bussi, who wants the feathery morsals beyond the glass, don’t we all? at Basic juice

Check out Marushka, big, black, shiny smoochy puddy cat at Rosa’s Yummy Yums

Check out Patchy Cat hanging out in the beautiful surrounds of Farmgirl Fare

Check out The smurf, the GF and Sugar hanging out at Sweetnicks

Check out Stella who is soooo cute with her little rat baby LOL at The Poor Cracklins

(Maruschka -Pic by Rosa www.rosas-yummy-yums.blogspot.com)

CATS AND FOOD

Cats are gourmet eaters...and we are their personal waiters and slaves ready to satisfy all their whims and desires!!!

MEATBALLS BRAZILIAN STYLE

My interest for Brazilian cuisine keeps growing every day a little more and I’m always looking for new yummy recipes to try... This dish attracted me because of it’s exotic, but simple touch and interesting mix of ingredients.

I was not at all deceived by this speciality, especially by the wonderfully fragrant, but delicately spiced meatballs! But, my excitement was a bit mellowed down by the slightly bland taste of the sauce... So, as I can’t follow a recipe without changing things, I decided to pump it up with more flavor by adding lemon juice, orange rind and honey!...

This recipe was originally released for Brazilian television and created by Laka Brandao under the title “Laka’s Meatballs”. I adapted it and transformed it for more scrumptiousness….

Ingredients:
500g Ground beef
70g Peanuts, shelled, toasted and finely ground
1/2 Medium onion, finely chopped
3-4 Cloves garlic, crushed
1 Tsp Grated ginger root
1 Tbs Fresh coriander, chopped (optional)
1 Pinch ground nutmeg
2 Pinch ground cinnamon
2 Tbs Quick oatmeal (thin flakes)
Ground black pepper to taste
Salt to taste
Oil for frying (peanut oil)
Sauce:
400ml Chicken stock
2 Tbs Cornstarch
1 Tbs Runny honey
Juice of 1 orange
Juice of 1 lemon
1 Tsp Orange rind
2 Tsp grated fresh ginger
Salt and pepper to taste.

Method:
1. Mix all the ingredients for the meatballs together and check salt. Form app. 1 1/2 tablespoon balls.
2. Cook in oil until golden.
3. Reserve in the oven at 120°C (250°F)
4. Blend the orange juice, lemon juice and honey together with the cornstarch.
5. Stir into boiling stock along with ginger and orange rind.
6. Season with salt and pepper.
7. Bring to the boil until it thickens.
8. Serve over meatballs.

Remarks:
Don’t let the meatballs get too dry when in the oven.

Serving suggestions:
Serve the meatballs with white rice (carolina, parboiled, basmati, etc…) and slices of oranges.

(Brazilian Meatballs -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Botafogo Bay -Pic by Nicolas Pouche www.trekearth.com)

CUTE ANIMALS

Aren't I sweet with my flower?...

I'm tiny, but my eyes are wide open!...

Don't get that pig too close to me!...

CORNED BEEF SCRAPPLE OR PONHAWS

“SCRAPPLE” is an authentic and original type of pork mush from Pennsylvania’s German settlers who were well-known for eating their pork meat with apples. These farmers brought their specialities to America, thus taking with them their culinary knowledge into a land which integrated their traditions and let them live.


This “SCRAPPLE” is my own invention, although it is based on different recipes which I came across on the net and descriptions I read in “Culinaria USA”. I have seen so many different versions of this dish that I decided to create my own by compiling what I found best in each recipe. No pork is used here, but as many “SCRAPPLES” were either made with ground beef, ground pork or sausage meat, I thought that corned beef would also do the trick very well and I was not wrong…

“CORNED BEEF SCRAPPLE” was a successful try and it was satisfying too!!!

Ingredients:
1 Tbs olive oil
1 Medium onion, thinly chopped
1 tin (340g) Corned beef, crumbled up
340ml water
1 1/2 Tsp Dried sage
1 Tsp Dried oregano
1 Tsp Dried Thyme
1/2 Tsp Nutmeg
1 1/2 Tsp Garlic powder
1 Pinch paprika
Salt to taste
Pepper to taste
110g Cornmeal
2 Tbs Flour
Breadcrumb dressing

Method:
1. In a mortar, pound the sage, oregano, and thyme together until coarsly ground.
2. In a pan, fry the onion in the olive oil until translucid, add the garlic powder, and the spices. 3. Stir for a few seconds and then add the corned beef.
4. Salt and pepper to taste.
5. Stir-fry for a few minutes.
6. Pour the water into the beef mixture.
7. Slowly incorporate the cornmeal in batches and the flour while mixing well.
8. Continue stirring energically for about 10-15 minutes until the mixture starts to detach from the pan and form a ball.
9. Put the mixture into a greased loaf pan, flaten and shape.
10. Chill for at least 12 hours.
11. The next day, remove from the tin and cut into 1 1/2 cm slices.
12. Toss the scrapple into the breadcrumb dressind and fry in oil or butter until golden.

Remarks:
Instead of corned beef, you can use the ground meat of your choice (beef, pork, sausage, etc…) as long as the measures are respected.
If you wish, fresh chopped herbs can also be used.
When cutting scrapple into slices, dip the knife in water before processing.
Instead of using breadcrumb dressing, you can use flour to coat the slices.
When frying the srcapple, be careful not to burn the slices; they should be crusty and golden.

Serving suggestions:
Serve scrapple with either ketchup, maple syrup, apple sauce or butter and salt and pepper.
It is also a good breakfast meal when eaten with poached eggs and fried potatoes.

(Scrapple -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Pennsylvania Barn -Pic by Linda Richters www.trekearth.com)

BANANA AND WALNUT BREAD

If you like hyper moist, super soft and elastic types of bread/cakes, then this “BANANA AND WALNUT BREAD” is for you!

Apart from it’s unique texture, this bread is also very aromatic, spicy and particularly savory. I enjoy this tangy bread in the afternoon with a tight cup of coffee or a perfumed cup of tea.

This recipe was taken from a special issue of the French magazine “Cuisine Actuelle” (February-March 2003). As usual, I changed a few details and adapted it freely…

Ingredients:
3 Ripe bananas, mashed
150g Castor sugar (or Light brown sugar)
250g Plain white flour
60g Unsalted butter, melted
1 Egg (~50g), beaten
200ml Milk
2 Tsp Baking powder
2 Tsp Ginger powder (or 1 Tbs Fresh ginger, grated)
60g Walnuts, coarsly chopped
1/2 Tsp Salt

Method:
1. Preheat oven to 180°C (350°F).
2. In a bowl, mix together sifted flour, baking powder, ground ginger, salt and walnuts.
3. In another bowl, beat the egg together with the melted butter, sugar, milk and mashed bananas until the mixture is homogenous.
4. Make a well with the flour mixture and pour in the banana mixture. Mix well until the batter is smooth and quite fluid.
5. Pour the cake batter in a pan/tin and bake for about 1 hour in the middle of the oven.

Remarks:
Don’t beat the cake batter for too long, otherwise the bread will lose of it’s lightness. Just mix gently.

Serving suggestions:
Cut the bread in slices and serve them buttered.
This “Banana Walnut Bread” is the ideal treat with a fine cup of coffee or a tea.

(Banana And Walnut Cake -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Walnuts -Pic by www.news-medical.net)