APRICOT CLAFOUTIS

A few months ago, I bought "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook " that the sweet Ivonne of "Cream Puffs In Venice" had warmly recommended me to buy. I was not decieved by this superb cookbook...

Although, I had already posted a recipe for "Clafoutis" (see recipe), I will nonetheless post a second one. Why? You'll ask me... Well, because it was adapted from my beloved copy of "The King Arthur Flour Baker's Companion" and it has graced my table a few times now since I bought this wonderful cookbook...

This recipe has never failed to impress me although it is very simple, the "Clafoutis" gave pretty good results and met a great success! It is not too sweet, it's texture is very pleasant (not too wet nor too cakey) and it's taste is heavenly. In my opinion, there is nothing to change in this recipe as this soft and delicate treat is simply perfect!

Serves 2-4

Ingredients:
3 Cups Quatered Apricots
1/3 Cup (67g) Light brown sugar
For the batter:
3/4 Cup (~85g) Plain white flour (unbleached all-purpose flour)
1/3 Cup (~67g) Castor sugar
1/2 Tsp Salt
3 Large eggs (~50g)
1 1/4 Cups (~285g) Milk
3/4 Tsp Almond or vanilla extract

Method:
1. Preheat the oven to 190°C (375°F).
2. Thouroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.

3. Arrange the apricot quarters on the bottom of the pan and sprinkle with the brown sugar.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk and vanilla/almond extract.
6. Beat until thouroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
9. Serve.

Remarks:
Instead of using apricots, you can easily replace them by quartered prunes, sliced peaches or nectarines.
Regarding this Clafoutis' flavor, you can also use orange-blossom water or rosewater if you wish to add a more "exotic" touch to the recipe.

Serving suggestions:
Eat warm or at room temperature.

(Les Abricots -Pic by Russo www.galerie-breheret.com)

INDONESIAN MAILORDER

I had been searching for "Pandan Aroma" since long without ever beeing successful in my quest. That's when Puspha of the highly interesting "Pusiva's Culinary Studio" gave me the address (many thanks!) of a Swiss mailorder service dealing with Indonesian product...

The name of this mailorder is "Pasar Indonesia" (see link) which, if I'm not wrong, means "Indonesian Market". It exists since April 1999 and is already well-known whether it is here in Switzerland or in the neighbouring countries...

This mailorder offers a choice of different products hailing from Indonesia. There, you will find goodies such as "Black Glutinous Rice", "Kecap Manis (sweet soy sauce)", "Sambal (chilli sauce)", "Gula Kelapa (palm sugar), "Nangka Aroma Pasta (jackfruit aroma)" and other products such as noodles, rices, sauces, spices, snacks, baking ingredients, drinks, etc...

Their site is quite clear and in German or Indonesian language, their array of products is maybe not too vast (medium), but they do have a neat choice of items from which it is always possible to find something interesting. Regarding their prices, none of them are overdone and everything is relatively cheap. Their service is very good, friendly, efficient and very fast; I received my food two days after having ordered (the order was sent on Monday and the parcel came on Wednesday)!

All in all, I was very satisfied by the quality of the service and the products I bought, so, in the near future, I would undoubtedly consider ordering again other products whenever I am missing something in my kitchen...


What I ordered (from left to right):

1. Ground white galangal (Laos Bubuk).
2. Candlenuts (Kemiri).
3. Cream of tartar.
4. Balck glutinous rice (Beras Ketan Hitam).
5. Coconut and pandan aroma paste (Aroma Pasta Cocopandan).
6. Jackfruit aroma paste (Aroma Pasta Nangka).
7. Pandan aroma paste (Aroma Pasta Pandan).

Pasar Indonesia Versand
Grenzweg 9
4322 Mumf
Switzerland
Tel: +41 (0) 61/ 861 01 51

WEEKEND CAT BLOGGING #61

Although I don't really know what's happening with (Clare) this week's WCB, I nonetheless decided to post my entry as I usually do.

I hope that she our weekly round-up will soon come back on a regular basis...

That's typically Maruschka with her eery face expression when she feels that her supper might soon be served...
She then starts to stare at us with this extremely attentive look, trying not to miss any of our movements! It is when our little Muschki becomes a terrible food-obsessed "Psycho", a bit like kitty version of Dr. Jekyll and Mr. Hyde, switching from a normal personality to a more obscure one...
Oh, I really loathe this painful time between 15h00 and 16h45 when she harasses me/us with her endless nasty yammering, aaaarrrrggghhh!!! does anybody know what playing with one's nerves is? Well, that's what you get at our place...

You will also find those pictures as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... 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.

ITALIANESQUE MEATLOAF

One day, I had a Provolone cheese leftover that I wanted to put in good use, so I came up with this totally invented recipe...

As this cheese is Italian, I decided to let myself get inspired by this wonderful country in order to come up with a meatloaf that would literally knock my socks off (you all know how obsessed I am by tasty and spicy foods)!

The final result was extremely satisfying and my wannabe "Italian Meatloaf" met a considerable success at our table. We loved it!

This "meatloaf" was mind-blowingly tasty and spiced up just in the right way (not too much, but just enough); our tastebuds were delighted by such a harmonious symphony of flavors... I must say that this "creation" had the right effect on us as it brought a smirk of pleasure on our faces and glitter in ours eyes!!!

Next time I want to eat something that makes me feel happy like a king, then my choice will definitely be directed towards this brilliant recipe that has the power to act like medicine!...

As some would say, this meatloaf had it's mojo working on me!!!

Serves 4 or makes two meals for 2 hungry people

Ingredients:
500g Ground beef
1 Onion, finely chopped
2 Cloves garlic, crushed
1/2 Tsp Red chilli, seeded and finely chopped
10 Leaves basil, finely chopped
1 Tbs Caster sugar
1 Tsp Paprika powder
2 Tsp Tomato puree
1 Tbs Ketchup
2 Tsp Fishsauce
Pepper, to taste
Salt, to taste (not too much though as the cheese is already salty)
1 Egg
3 Tbs Fine wheat semolina
1 Matzah
1/2 Glass milk
1 Cup Provolone picante cheese, finely grated

Method:
1. In your food processor, reduce the Matzah to flour.
2. Let this "flour" soak in the milk, about 1 hour until you get a kind of thick paste.
3. Preheat the oven to 200°C (370°F).
3. Mix all ingredients together.
4. Knead the ground meat with your hands for about 5 minutes.
5. Shape the meatloaf so that it looks like a log.
6. Place it into a greased baking dish.
7. Bake for approximately one hour or until it is cooked through.
8. Serve warm.

Remarks:
If you don't have Matzah, then use stale bread, coarsly ground bread crumbs or crackers.
Instead of fishsauce, you can use 3/4 Tsp anchovy paste.
Don't overbake this meatloaf. It should still be humid and soft when served.
This meatloaf can be eaten either warm or cold (leftover).

Serving suggestions:
Slice the meatloaf and serve it with "Arroz Brasileiro" (see recipe).

MEDIEVAL YVOIRE

A few weeks ago, we decided to take the boat and go to Yvoire in France...

Yvoire is a medieval village in Haute-Savoie which is situated between Geneva and Evian, on the left side of the Lake of Geneva (Lac Léman), directly opposite Nyon in Switzerland. This village (fortifications) was erected during the 14th century (1306) and had a strategic importance due to it's geographical situation.

Since the 1950's, it has been understandably labelled one of the "most beautiful villages in France" and has won several prizes for it's notorious beauty and the magnificent flowers that are to be found everywhere!

Yvoire is a very special place with a magical atmosphere and many splendid jewels of architecture which I loved, but I must say that the terrifying amount of people who were visiting, the endless rows of touristic stores and restaurants ( I never saw so many in such a tiny place) overshaded the authenticity of this village. There was not one peaceful corner to be found nor was there a small space left that was not occupied by a store or a restaurant. That's what I disliked most about this place, because I had the impression that Yvoire was an empty shell without any soul! It was as if it's spirit had been sucked out by the quest for easy money and the frenesy which "animated" the place...

There were only a few interesting stores, two of which sold Haute-Savoire specialities like wine, dried sausages, jams, liquors, honey, dried ham, etc... In one of them, "La Cave" we bought some excellent wild boar dried sausages which tasted very natural and "real". Otherwise, most stores or restaurants had overpriced goods. Even for a Swiss person like me, the prices were extremely overdone (even higher than in Switzerland); two drinks nearly cost as much as when we take four in a Geneva coffee house!!!

All in all, the trip was very pleasant. We got some cool air on the boat, the day was beautiful (azure sky with cumuluses) and I finally got to see Yvoire after having ranted about this place for years...

Do I recommend you to visit Yvoire? Of course, yes! But you have to know what you get once you're there...

The Yvoire castle as seen from the boat...
A typical house...
The flowers that one gets to see all over the village...
Another view of the castle, with Switzerland in the horizon...
A street full of people (I took the picture when there were less tourists around as I love "clean" photos, he, he, he!)...
Another magnificent house...
The view from the lakeside: the Jura and La Côte in Switzerland...

1ST BLOG ANNIVERSARY

A year ago today, I posted my very first entry...


On the occasion of my 1st Blog Anniversary I wish to thank all the friendly people who have visited "Rosa's Yummy yums"! Your kind comments and regular visits have made me very happy and have motivated me to continue further...

I must say that I'm pretty amazed to have got so far! When I started this blog, I didn't really know where I was going or where it would lead me... In fact, I had discovered the world of culinary blogs while searching the net for recipes and got very fastly seduced by this universe. So, I started my own site without really knowing if I would be capable of making it last so long.

Being a rather shy person by nature, creating a blog wasn't really one of my dreams as I didn't trust myself enough to just start something which would expose me to the whole world and which seemed so challenging. But I did it! And, in a sense, I just jumped in the cold water and let the intrepid blog flow transport me wherever it may go...

So far, I have been very pleased with the way things went. I would never have thought that it would be such a fulfilling experience! I have come out of this year enriched and that, because of YOU dear bloggers and loyal readers worlwide!!! Without you, this journey throughout the vast foodlands would have been impossible. I could never express enough gratitude for your visits and interactions...

So, once again, 1000 X THANK YOU for the support and friendliness you have shown!!!!!!!

(Birthday Cake -Pic by http://jacksparrow.wordpress.com)

ARROZ BRASILEIRO

"Arroz Brasileiro" or "Brazilian Tomato Rice" is a typical dish from Brazil. It can be compared to the flavored rice that the Mexicans eat or even to the Italian Risotto...

This rice cooked with onions, diced tomatoes and/or black olives is a holiday treat which is generally served as accompaniment to the traditional Chrismas Turkey (Ceia De Natal) eaten after the midnight Mass at church. You'll find that side dish throughout Brazil as rice is a staple that appears on nearly everybody's table.

I took this recipe from the site www.astray.com and added my own touch to this dish. I must say that I am very pleased with this recipe as I particularly love "Arroz Brasileiro"! It is a side dish that goes well with many different kinds of meals and although it is quite frugal, it acts like a ray of sunshine over the dining table! This sunny dish is very flavorful, yet quite mild and round in taste. It is just the perfect rice dish for a feast, a South American "fiesta" or a hyper yummy meal!!!

Serves 8-10

Ingredients:
1/4 Cup Olive Oil
1 Large Onion, thinly sliced
1 Tsp Dried thyme (my addition)
1 Medium eggplant, cubed (my addition)
3 Cups Raw Long-grain Rice
3 Cups Chicken Stock, heated to the boil
3 Cups Water, heated to the boil
2 Medium Tomatoes, peeled, seeded and coarsely chopped
1 Tsp Salt

Method:
1. In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
2. Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
3. Add the eggplant and thyme. Sauté, stirring constantly for another 3 minutes.
4. Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil.
5. Add the boiling chicken stock and water to the rice.
6. Add the tomatoes and salt, and return the mixture to the boil, making sure to stir occasionally.
7. Cover the saucepan and reduce the heat to a simmer.
8. Cook for 20 minutes or until the rice has absorbed all the liquid.
9. Serve warm.

Remarks:
When you sauté the rice, don't let it brown.
You could also easily replace the eggplant by zucchini, halved black olives or mushrooms.
While it is cooking you can stir the rice a little and check if it needs more water. In fact, you should treat this rice a bit like Risotto.

Serving suggestions:
Eat this "Arroz Brasileiro" with my "Italian Meatloaf" (see recipe) or as accompaniment to any kind of meat (BBQ's, sausages, chicken, roast, etc...). It is also possible to eat it alone...

(Rio - Pic by Jonathan Duriaux www.trekearth.com)

WEEKEND CAT BLOGGING #60

This weekend is the 60th WCB and as usual we are all invited to send our kitty pictures for the weekly round-up that Clare organises...

Kiki (Fridolin) is a very special cat with noble and king-like manners. He likes to play the master ruling over our living room and sit on his tree like a "Herr Kontrollator" (Mr. Controller) who sees everything!!!
Have you seen the state of the cat tree? I wonder when this part will just desolidarize itself from the rest of the tree!...

You will also find those pictures as well as others on the great Eat Stuff blog from Sydney, Australia where you can discover Kiri's weekly pictures... 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 RATHER MISTY SALEVE

Now, the heatwave has gone away and we are having a more unstable kind of weather. It has been raining (not enough though) and the temperatures have drastically gone down (it is now 20°C), phew...

At least, thanks to this sudden change of weather, my oven will again be used a lot more often! That's one good point about this autumnal freshness.

Although, I don't wish that the heatwave comes back, I do hope that the temperatures will rise slightly within the following days, otherwise our balcony will be deserted in the evening!

Yes, I know, I'm again complaining... Why can we never be entirely satisfied with what we have?!?

A mysterious mist covers the Salève...
Don't you find that it looks a little like autumn?

STRAWBERRY CHEESECAKE

During the summer, especially if it's crushingly hot, we are not really enclined to eat hearty kinds of foods and we surely don't want to bake for hours. That's why this "Strawberry Cheesecake" will be very welcome at the table and on any occasion!

Compared to most cheesecakes, this one doesn't have a crumbly base made with pounded cookies, crackers, wafers or digestives or pastry. Instead, a spongy cake base replaces the traditional crust. In fact, it is the only part of the cheesecake that is baked. The second part consisting of the ricotta and strawberries (second layer) is only jellified.

It is a very easy, but nonetheless delicious dessert that can be served whenever you wish (after dinner/supper or as a four o'clock treat). Being not too sweet and quite light, it will not be the kind of dish that'll make you feel heavy after you've eaten it and the strawberries add a great touch of freshness to the whole cake. The sponge base is very pleasant and is the perfect accompaniment to the delicate ricotta cheese topping...

This recipe was taken from a "Coop Magazine" and consequently modified by myself in order to meet my taste.

Serves 6 people

Cake Base:
100g Unsalted butter, at room temperature
100g Castor sugar
1 Tsp Vanilla extract
2 Eggs (~50g)
100g Plain white flour
1 1/2 Tsp Baking powder
1/4 Tsp Salt

Ricotta topping:
250g Fresh ricotta cheese
1 Lemon, juiced
3 Tbs Grand Marnier
1 Orange zested or a pack Dr.Oetker orange rind
70g Castor sugar
1/2 Cup Water
200g + 150g Strawberries
5-6 Sheets gelatine

Method:
1. Preheat the oven to 180°C (350°F).
2. Grease a 24-26cm (8-10 inches) loose base tin.
3. Cream the butter with the sugar until light and fluffy.
4. Add the eggs, one at a time. Stir well.
5. Add the vanilla extract.
6. Gently fold in the sieved flour, baking powder and salt.
7. Pour into the prepared tin and bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
8. Let cool on a rack, but leave the cake in the tin.
9. In the meantime, place the 70g sugar, the water and the 200g strawberries in a pan and bring to the boil.
10. Lower the heat and simmer gently for about 4 minutes.

11. Let cool and then, pass in the food processor in order to obtain a puree.
12. Mix the puree with the ricotta, lemon juice, zest, and Grand Marnier.
13. Cut the remaining 150g strawberries in 6.
14. Place the sheet of gelatine in cold water for 10 minutes.
15. Press the water out and place in a pan.
16. Melt over low heat (lowest gas mark).
17. Remove from the heat and add 1 cup of the ricotta/strawberry mixture. Mix well.
18. Pour this mixture into the bowl containing the remaining ricotta/strawberry preparation and mix thouroughly.
19. Pour this ricotta/strawberry mixture over the cake in the tin.
20. Place in the refrigerator for 2-3 hours or until the gelatine has set.
21. Serve.

Remarks:
If you wish, you can use other fruits like blueberries, strawberries or red currants instead of strawberries.
Agar agar can replace the gelatine, but read carefully the instructions on the packet.

Serving suggestions:
Eat at any time accompanied by a good bottle of white wine (Gewürzraminer, Riesling or Sauterne) .