TRAPICHE CHARDONNAY

When eating fine foods, some of us like to drink a little glass of wine as accompaniment. As we all know, rafined wine and gourmet food go hand in hand. So, I also decided to start reviewing the bottles I warmly recommend you to purchase. In this way, you'll be able to discover and find the perfect wine to serve with the dish of your choice...

The wine I have chosen here hails from a part of the world which has many vineyards and produces quality wines: Sounth-America. Argentina is well-known for being the biggest wine region of South-America, for having a big winemaking tradition and many bodegas...

Name: Trapiche
Grape variety: Chardonnay
Producers: Bodegas Trapiche
Place: Mendoza Valley
Country: Argentina

This fresh Chardonnay is quite dry and has a beautiful lemony aroma. It is a very pleasant wine which has a subtle note of apple and fruits. Although it has a crisp acidity, this wine has a perfectly balanced roundness and harmonious complexion. I very much like this slight touch of vanilla at the end and it's dynamic character.

"TRAPICHE" Chardonnay goes very well with white meat, fish, seafood, cheese or with moderatly exotic dishes.

HAPPY HALLOWEEN

MAY YOU HAVE A FRIGHTFULLY FUNNY HALLOWEEN WITH JACK-O-LANTERN AND ALL OF HIS TERRIFYING BUDDIES!!!

(Jack-O-Lantern & Witch www.studiog.com)

(A Visit To The Witch -Pic by Edward Frederick Brewtnall www.twilighttimes.com)

SCONES

"SCONES“ are a traditional tea time speciality served throughout England, Scotland and Wales. Nowadays, we find "SCONES" out of the United Kingdom in all variations (cornmeal, oatmeal, whole wheat, etc...) and combinations possible (pumpkin, chocolate, dried and candied fruits, cheese, herbs, etc...) . They are fastly prepared and are always well appreciated for their homely taste and soft spongy texture.

I remember that, during my holidays at my grandparents in England (Derbyshire), they were popular pastries offered to guests when they just came in a whizz to say a quick “hello” or when friends just came for an afternoon. At home, we ate “SCONES” quite regularly and now, I still perpetuate the tradition by baking this lovely treat whenever I want to eat something super fine, but easy to make for the supper. I generally serve them as a meal in themselves…

I’ve decided to give you two sweet “SCONE” recipes in order for you to bake the version you fancy the most depending on situations and your personal taste of the moment. Those recipes were taken from the 40th edition of BE-RO’s “Home recipes”, a book for all homebakers in search of good old English baked specialities! As usual, I deliberatly changed a few details in order for you to make this recipe as successful as possible.

~ Plain Scones ~

Makes 8 scones.

Ingredients:
230g Plain white flour
1 2/3 Tsp Baking powder
1/3 Tsp salt
60g Unsalted butter (or margarine)
Enough milk to make a soft dough (or 1 medium egg, beaten with enough milk to make 150ml liquid)
An egg and extra milk for the glaze

Method:
1. Heat oven to 220°C (425°F) and grease a baking tray.
2. Mix together flour, baking powder and salt and sieve. Rub in butter.
3. Make a well in the center. Add milk and incorporate well (with the help of a knife) by cutting and turning the dough until it forms a clean ball.
4. Knead lightly on a floured surface and roll out to 1.8 cm (0.7 inch) in thickness.
5. Cut into 6.5cm (2 1/2 inches) rounds with a scone cutter*.
6. Brush the tops with egg and milk glaze.
7. Bake for about 10 minutes.

~~~~~~~~~~~~~~~~~~~~~~

~ Raisin Scones ~

Makes 8 scones.

Ingredients:
230g Plain white flour
1 2/3 Tsp Baking powder
1/3 Tsp Salt
50g Unsalted butter (or margarine)
25g Caster sugar
50g Currants, sultanas or raisins
1 Medium egg, beaten with sufficient milk to make 150ml liquid

Method:
1. Heat oven to 220°C (425°F) and grease a baking tray.
2. Mix together flour, baking powder and salt and sieve. Rub in butter.
3. Stir in sugar and fruit.
4. Make a well in the center. Add egg and milk mixture, reserving a little for brushing the tops. Incorporate well (with the help of a knife) by cutting and turning the dough until it forms a clean ball.
5. Knead lightly on a floured surface and roll out to 1.8 cm (0.7 inch) in thickness.
6. Cut into 6.5cm (2½ inches) rounds with a scone cutter*.
7. Brush the tops with egg and milk glaze.
8. Bake for about 10 minutes.

Remarks:
A “SCONE” dough should be soft and spongy, but never too wet or sticky.Don’t work the dough too much; handle it very lightly for best results. Don’t roll out too thinly.

Serving suggestions:
Both “SCONE” versions are fine when they are halved, buttered and served with jam (raspberry, strawberry, apricot, etc…) and whipped double cream. “RICH SCONES” are also delicious when they are just halved and served buttered.*A plain or fluted round metal or plastic ring used for cutting out scones.

(Rich Scones -Pic 1 by Rosa www.rosas-yummy-yums.blogspot.com)
(Scones with jam and whipped cream -Pic 2 by http://is.freefoto.com)

KUIH SALAT

"KUIH SALAT“ (or "KUEH SALAT") is a typical Nyonya/Peranakan (“Descendants of early Chinese migrants who settled in Penang, Malacca and Singapore, inter-marrying with local Malays.”) sweet dessert.

Maybe it demands a certain knowledge of Asian food in order to make this delightful “KUIH”, but, all in all, it wasn’t really difficult to follow the instructions and produce something very yummy!

As all Southeast Asian sweets, “KUIH SALAT” is very colourful and has a delicate taste of rice, pandan and coconut milk.

The original “KUIH SALAT” is dark green in colour and the rice is left white, but I thought it might be fun to change the colours a little! On this photo, I also pictured it in an upside down version (rice on top instead of it being down); it was my own idea to change the rules again.

I’m a “NYONYA KUIH” junkie and I could not stop eating “KUIH SALAT”. I really got addicted to it’s glutinous and custardy texture. And pandan aroma is soooo yummy!!! I really loved this “KUIH” and could just eat some at any time…

If you want to make it yourself, then please The Baker Who Cooks' great food blog from Singapore and check out the recipe (see link); it’s really worth checking it out! My recipe came from her.

Thanks to you Cheryl!

(Kueh Salat 1 -Pic by Rosa @Rosa's Yummy Yums)
(Mount Kinabalu -Pic by Rabani HMA www.trekearth.com)
(Kueh Salat 2 -Pic by Rosa @Rosa's Yummy Yums)

KRIEGSKUCHEN (WAR CAKE)

This flavourful cake is a Swiss speciality from Graubünden (south-eastern Switzerland). It is a “poorer” version of "LEBKUCHEN" or "SPICE CAKE/PAIN D'ÉPICE". It is also a bit similar to the American "DEPRESSION CAKE" of the 1930's which has no eggs nor butter...

"KIEGSKUCHEN" is a simple wartime cake, but it’s nonetheless rich in taste and will perfume your kitchen beautifully while baking. This cake is also ideal if you are doing a diet and trying to cut on fat.

I got that recipe from my boyfriend’s mother (who got it from her mother) and customized it, so that it meets my taste. I simply love it’s fluffy and slightly rubbery texture!!!

Ingredients:
250g Plain white flour
175g Castor sugar
4 Tsps Cocoa powder
1 Tsp Cinnamon powder
3/4 Tsp Clove powder
3 Tsps Baking powder
1 Egg (~63-70g)
1 Tbs Oil (olive oil, peanut oil, etc…) or melted butter/ghee
Milk or buttermilk (enough in order to obtain a smooth cake batter)

Method:
1. Mix the flour, sugar, cocoa, cinnamon clove and baking powder together.
2. Beat the egg with the oil.
3. Mix all ingredients together (including the milk) in order to cake a smooth cake mixture.
4. Put in a cake tin and bake until cooked at 180° celsius.

Remarks:
The cake mixture should not be too runny.
You can either bake this cake in a normal rectangular cake tin, in a round cake tin or in individual cup cake tins; it only depends on the shape you wish to have. I recommend you to try it first in a rectangular loaf tin (normal cake tin) as, in that way, it stays nicely humid...

Serving suggestions:
If you want, you can sprinkle the top of this cake with icing sugar.
Cut the the “KRIEGSKUCHEN” in slices and butter (plain butter) before eating.

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

THAI PORK WITH PINEAPPLE

This succulent Thai pork stir-fry is quite easy to prepare and is made with simple ingredients, but oh boy, does it taste sooooo gorgeous!

It’s a very delicate dish and at the same time, it is so rich with aromas thanks to the way the herbs blend perfectly together with the sweetness of pineapple and the minty green taste of the snowpeas.

Thailand is just waiting at your door, so why wait any longer? Take the opportunity to travel south and dream of beautiful white beaches with palm trees for a while!…

Ingredients:
400g Pork, cut in strips
1 + 4 Cloves garlic, crushed
2 Tbs Oyster sauce
1 + 4 Tbs Fish sauce (Nam Pla)
150g Snowpeas
300g Pineapples slices (fresh or in a tin), cut into bite-sized pieces
6 Spring onions, chopped
1 Cup fresh coriander, chopped
2 Cups fresh basil, shredded
1 Tsp Palm sugar
1/2-1 Lime, pressed
1 Medium hot fresh red chilli, chopped (optional)

Method:
1. Marinade the pork with 1 clove garlic, the oyster sauce and 1 Tbs fish sauce. Leave for 1-2 hours.
2. Stir-fry snowpeas until translucid and tender, set aside.
3. Stir-fry the meat, in batches, until golden brown and set aside.
4. Stir-fry the spring onions and 4 cloves garlic (crushed) for app. 1 minute.
5. Add the pineapple, continue strir-frying for 2 minutes.
6. Add the meat, snowpeas, sugar, lime juice, 4 Tbs fish sauce and cook for 2 minutes or until all ingredients are heated through.
7. At the very end, before serving, add the chopped coriander and shredded basil. Turn off the heat and stir quickly, serve.

Remarks:
If you don’t want to use pork for this recipe, then chicken breasts would also turn out great.

Serving suggestions:
Eat this dish with jasmine rice or glutinous rice.
You could also serve cellophane noodles (mung bean threads/Chinese vermicelli/woon sen) to accompany this speciality.

(Thai Pork With Pineapple -Pic 1 & 2 by Rosa @Rosa's Yummy Yums)
(Thai Landscape -Pic by Rik Millington www.trekearth.com)

KITTY CAT

Maruschka: an imposing teddy bear!..

This picture is also 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.

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

MASSA SOVADA - PORTUGUESE SWEET BREAD

This "PORTUGUESE SWEET BREAD" is an absolute hammer! It's unique fluffy and airy texture is wonderful and it's great golden colour make it the ideal Sunday morning breakfast bread.

I really recommend you to test this sweet dream as it's marvelousness will blow you off your feet, because there is nothing quite comparable to this bread.

This recipe was taken from www.recipezaar.com. Please note that I have taken the liberty to change a few things from the original text and recipe...

Makes two 9-inches loaves.

Ingredients:
1/2 Tsp Catsor sugar (for yeast preparation)
82,5g Castor sugar
62,5ml Lukewarm water
1/2 Tbs Active dry yeast
3 eggs (~50g), at room temperature
1/3 Tsp Salt
125ml Tepid milk
600g Plain white flour
62,5ml Butter, melted and cooled
Topping:
2 Tsp Melted butter

Method:
1. In measuring cup, dissolve 1/2 Tsp sugar in lukewarm water and sprinkle in yeast. Let stand for 10 minutes, or until frothy.
2. In large bowl, beat eggs, salt and remaining sugar for 2 minutes, or until foamy.
3. Stir yeast mixture vigorously with fork and stir into egg/salt/sugar mixture.
4. Stir in milk and gradually beat in flour.
5. Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
5. Return dough to bowl and gradually add butter.
6. Continue kneading (out of the bowl) until all butter is blended into dough.
7. Place in lightly greased bowl, turning to grease all over.
8. Cover and let rise in draft-free place for 1-2 hours or until doubled in size.
9. Punch down dough; turn out, divide into two portions and form each portion into a ball.
10. Knead each ball for 10 minutes, or until smooth and elastic.
11. Shape dough into two round loaves or into the shape you desire to have.12. Place on a buttered baking sheet, cover dough and set aside. Prove until doubled in size for about 45 minutes to 1 hour.
13. Bake in 160°C (325°F) oven for 25 minutes, or until golden on top.
14. Turn off heat and transfer to wire rack to cool.
15. Place 1 Tsp butter on each loaf and brush to coat top. Blot off excess with paper towels.

Remarks:
It might be very hard to integrate that melted butter to the dough, but you must perseverate; at the end it suddenly gets incorporated.

Serving suggestions:
It is ideal when accompanied by homemade "LEMON CURD" and raspberry jam or by light tasting honey. When buttered it is equally delicious.

(Sweet Portuguese Bread -Pic by Rosa @Rosa's Yummy Yums)

HALLOWEEN AND PUMPKINS

On the 31st October it'll be Halloween (All Hallow's Eve) and the pagan Samhain.

Since this period is dedicated to pumpkins and Jack-o-lanterns, it is a good time of the year to eat those fabulous pumpkins or butternuts in all different possible ways...

Anyway, I wish you a HAPPY HALLOWEEN and a good culinary experiencing with the vast pumpkin world!!! BOOO!

(Pumpkin -Pic by www.jamestorlakson.com)

(Pumpkin -Pic by www.kodak.com)

WEEKEND CAT BLOGGING #20

Two cute kitties: Maruschka and Fridolin.

This picture is also on Kiri's 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 her site.