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...

FLOWER POWER

In spring, the flowers are all in bloom and the colors found in nature are fantastic! There are so many different varieties of flowers in gardens, in the house or in the wild that it is difficult to know where to look.

Enjoy this wonderful blast of yellows, pinks, reds, violets, whites and try to feel the positive vibes that emanate from those vegetal beauties!

Which ones are your favorite and why?

QUIZ V (KOIKÈS)

Here's another quiz for you folks. This time, I would like you to tell me what kind of speciality and spead it is, if it's savory or sweet (click on the picture to enlarge), etc...

Use your fruitful imagination!

The only thing I can say is that both ingredients come from two totally different cultures and that none of them was homemade...

In fact it is something I like to eat as a snack, whenever I'm feeling a little hungry. For some it might be a bizarre association, but for me it's totally yummy!

TIRAMISÙ MOUSSE & LEMON CURD TART

For our last dinner party/foodie dinner in March (report soon to come), I wanted to make something rich and lemony. After having gone through piles of magazines, files, books and many sites/blogs, I came up with a great idea. Why not create a tart that would be made with my spiky lemon curd and topped with the most wonderful mascarpone filling? An idea and a recipe was born...

I've always loved the mascarpone filling that can be found in Tiramisù, so I decided to use it for my tart and, as my family recipe for "Lemon Curd" (see recipe) is to die for, I thought that it might be a good choice!

My instinct was correct, that "Tiramisù Mousse & Lemon Curd Tart" was incredibly delicious and the association of various recipes was perfect! The "Lemon Curd" added an acidulated edge to the tart that contrasted ever so well with the rich and creamy "Mascarpone Mousse" which was delightfully velvety, fluffy and light. Of course, the tart was calorific, but sprisingly, in no way was it sickly, all the contrary (although I would not recommend you to take too many slices, LOL). I would even say that it was refreshing!

A real scrummy and fabulous summery dessert that will make everybody go "oooohhhh", "aaaahhhh", "mmmmhhhh" as if in ecstasy...

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

Ingredients:
1 Quantity Basic shortcrust pastry (see recipe)
1 Quantity Lemon curd (see recipe)
For the mascarpone mousse:
500g Mascarpone cheese
3 Eggs (~50g)
100g Castor sugar
1 Bio lemon, rinded

Method:
1. Roll out the shortcrust pastry and line a gresed pastry case (26cm/10 inches) with it.
2. Cut excess pastry from the edges and prick the base with a fork.
3. Place a baking paper over the pastry and fill the base with enough pastry beans to fill the case.
4. Place in the refrigerator and let it relax for 30 minutes.
5. Preheat the oven to 200° C (400° F).
6. Place the pastry in the oven and bake blind for about 20 minutes.
7. Remove the baking paper and baking beans for the final 5-10 minutes to crisp up the pastry.
8. Cool the pastry (in the pastry case) on a wire rack.

For the Mascarpone filling/"Tiramisù Mousse":
9. Seperate the egg whites from the yolks.
10. In a big bowl, place the yolks with the castor sugar.
11. Beat (with an electric mixer) until the mixture becomes creamy and is lightened in color.
12. Add the mascarpone cheese, one tablespoon at a time while continuing to beat the mixture at medium speed.
13. Once all the mascarpone has been added, add the lemon rind and beat until light and fluffy. Set aside.
14. In another bowl, beat the egg whites (with a pich of salt) until they are stiff and peaks form.
15. Add the egg whites to the mascarpone mixture and incorporate very delicately. Set aside.
16. Spread the lemon curd over the pastry base.
17. Pipe the "Tiramisù Mousse" over the lemon curd in order to cover it entirely (like on picture).
18. Serve.

Remarks:
The pastry can be made ahead and kept in the fridge overnight.
The baked pastry can also be made one day ahead.
Over-beating the mascarpone can cause the cheese to separate.
Don't over-beat your egg whites, otherwise they'll start weeping (forming water droplets that eventually collect in the bottom of the bowl).
You can keep the prepared tart in the fridge 1-2 hours before serving.

Serving suggestions:
Serve with strawberries (or any other seasonal berry of your choice) and a dessert wine (Sauternes or Muscat).