Mint sugar is wonderful topping for fresh fruit salads and it’s wonderful have some on hand. For this recipe you can use mint as well as peppermint!
You can preserve the sugar in air tight jars in the fridge or let it dry completely and it’s enough to preserve it tight avoiding humidity to have an impact with the quality. Fresh prepared is the best!
I used this sugar with strawberries and chocolate and made cute snacks placing them on skewers on a watermelon crust. Great for parties! Please avoid sun and heat! J
More muffins for me please!
A dozen wild strawberries, 4 dozens red and black currants, 2 dozens raspberries, 1 dozen josta-berries… a dozen mint leaves… or something like this. A welcome change from the frozen fruits!
At the moment the first berries are turning ripe, still not so many but enough (250 g) to get a great a small basket full of flavors and later delicious muffins!
The combination of mint and berries enhances their taste and gives an interesting and particular note to our cute bites (5-6 cm muffin molds).
They are a perfect food sharing with your family, your friends or colleagues and in a few steps and few minutes they are ready!
Tip: using silicon mold you don’t need to use the any additional paper or grease the molds. With 5-6 cm mold you get about 12-16 muffins.
A few days ago I prepared these meatballs for a family party ant our friends asked us if we have this recipe in the blog. I posted this recipe many years ago on another side but as I know the ingredients and the steps I did not check the recipe anymore and I postponed this post again and again.
Finally I’m here with the recipe to it accessible from my blog.
This version with Greek spices can be used as appetizer, as “Hamburger” or served in tomato sauce. The fresh herbs (mint and dill) and the Ouzo are the secret ingredients and the magical touched this dish.
Pavlova is a meringue-based dessert with a crisp crust and soft, light inside, filled with fruits, cream or whipped cream. The dessert is believed to have been created in honor of the Russian ballet dancer Anna Pavlova who visited Australia and New Zealand in the 1920s.
Years ago a friend told me about this wonderful dessert, I never had seen it before and the first time I prepared this dessert I had to fight with my fear of making meringues. I had to learn how to make them and I began to read recipes in books and in the internet. As soon as I understood that this is really not difficult I decided to try it and I wrote the draft of my recipe prior preparing this dessert. Finally the meringue came out light and dry; exactly as I wished I arranged it with the cream and strawberries, took some pictures and we enjoyed. I don’t know what happened but I was really not satisfied with the photos and I never posted this recipe.
This week I came across beautiful strawberries and I made it again …with some little changes.
To give the cream a lighter and fresher taste I added a few tablespoons Greek yogurt, this made the cream smoother and even more palatable.
The origins of this bread can be found in the Italian speaking part of Switzerland (“Ticino”), but you can find it all over Switzerland where it is called “pane reale” (“Kings bread”).
There are many version of it: white or whole-wheat bread, glazed with egg, milk or with soda solution as for pretzels. In any case the traditions shape and the light fluffy structure are the main characteristics. Mostly some oil is added to preserve it fresh for longer time especially if white flour is used. Serve this bread fresh simply breaking the sections.
My choices: sourdough starter, white flour and glaze with 15 mixed soda solution and brush with milk still hot just after baking.
Today is a special day! I made a new starter beginning from my fermenting elderflower fizz which is just fermenting! I begun the starter in the morning (27°C!) with 2 tablespoons flour + 2 tablespoons fermenting sieved liquid of elderflower fizz. After a few hours I saw the first bubbles. I added 1 more tablespoon water + 1 tablespoon flour and waited: more bubbles again! Just before going sleep I added 1 more tablespoon flour and 1 tablespoon water and in the morning I found it really active. For the last time I added flour and water in same quantity to get 200 g starter; we went away. After 3 hours it was very well risen and I used the first 100 g stater for this recipe.
I’ve been cooking since more than 30 years but only the last years I discovered taking pictures of the food helped me to increase the attraction for them and sharing my recipes and photos I learned much more than what I did in the past 30 years.
The process of learning from other food enthusiasts is still ongoing and will never stop. I don’t know how many recipes online and book I read, and home many delicious dishes I’ve been able to enjoy!
I would like to start a new series of posts that teach you all how I got my knowledge and secrets in this of how I came to blogging and got more than thousand followers.
I know that though this series of posts I will learn much more by searching and thanks your precious inputs, this will be our goal.
Looking back at my recipes and my photos I found that “learning from mistakes” was very important for me and “The more you know, the more you know you don’t know” (Aristotle).
Make always local copies or hard copies of your recipes and work!
Possibilities for the photo: ingredients, intermediate steps, macro of the dish, attractive table setting and decorations, playing with different lights angles.
I was not sure if I should post this recipe in my main blog or in my blog for reviews. One side I followed this wonderful original recipe posted by Karen in FUTUREEXPAT on the other side I added a remarkable ingredient the fresh marjoram from the garden which made this recipe an eyes catching one and the smell of the fresh herbs filled the house so beautifully that this ingredient could not be considered a simply addition to the recip
I’m know that not everybody has the possibility to get such a quantity of fresh marjoram, but the quantity can be reduced to the taste and to the availability.
Dried oregano was used as topping and the fresh marjoram as filling and decoration.
To fill the space of the mold, to add some color and some veggies I decided to add 2 halved tomatoes, topped with garlic and dried oregano.
As I showed the uncooked composition what kind of sidedish they would like with THIS, the reaction was: “oh! It smells so good!” And the sidedish? We found we would try some red rice.
Red rice: heat olive oil, add and fry some garlic, add red rice and roast for a few minutes. Add the corresponding water (1 3/4 cups water for each cup of rice) and salt to taste. Bring to boil and let simmer covered until cooked and water is adsorbed.
Cuzco itself has many attractions but the surrounding are fabulous as well and you really should try to explore them.
First of all you have to be ready, that means you are not overtired and had rested at least one day in Cuzco. The altitude of some places (as the sacred valley) as lower than in Cusco, but you will have to get there you will reach the altitude of 3700 in Chinchero.
Depending from how many day you may spend in this area, your will make your selections.
For simplifying the excursion I would divide this into 3 excursions:
A half day tour with the archeological places of Qoricancha (Temple of the Sun), Sacsayhuamán (the closest and largest of these ruins is the amazing Inca), Tambomachay (a water temple conveying Inca principles of duality and displaying their mastery of hydraulics), Puca Pucara, Q’enqo (a temple dedicated to sacrifices).
Try to take a tour that starts early I the morning. You will have the change to see Pisac market and the ruins, after a lunch in Urubamba you will visit the archeological site of Ollantaytambo. (Some people stop here in order to continue their trip to Agua Calientes and Macchu Picchu). Traveling back to Cuzco depending on the time you will stop in Chinchero (archeological site).
Both Moray (agricultural laboratory of the Incas) and Maras (salt mines) are located in the mountains on the way to the Sacred Valley. You want to explore this places without a tour you may take a bus to reach the junction and negotiate a price for the tour of both places. This was our morning and early afternoon program. For the lunch we took a minibus to Urubamba we visited the marked and finally a bus brought us back to Cuzco.
Sometimes happens you see a wonderful recipe but you have to adapt the ingredients prescribed by the recipe with the local ones. This is exactly what happened to us with this recipe.
I got the inspiration from an Italian newspaper, but at that moment we were sitting on Crete. Well why don’t try to adapt the recipe?
The original ingredients asked for “vin santo” (at least 16% alcohol) and sweet Marsala wine (15–20% alcohol), but what we had on hand was the Cretan Local wine form Chania called Romeiko (κρασι ρωμεικο). https://borvilag.files.wordpress.com/2012/08/cretan-wines_greekstar_080212.pdf
Romeiko wine is can red, rose or white and mostly brownish. The grapes are harvest very ripe and so that the alcohol content is about 14 % or above after the fermentation. After that the ripe grapes have been picked, macerated for a few days (as longer as red and darker the wine) and finally racked into barrels to finish the fermentation with naturally occurring yeast as this are very tolerant to alcohol. The result is a dry, alcoholic and highly oxidized wine with light sherry taste with nuances of honey, nuts and dried fruits.
This wine is very appreciated by locals and also almost all families are preparing their homemade romeiko wine. We love this wine very much as well, but not so many “strangers” do, for this reasons as we ask for this one in restaurant a common answer is “are you sure? Do you like it?”
The characteristic of this wine suggested me to try to modify the recipe. What I needed was more sugar and the spices. For the alcohol percent I decided to add some local grappa called tzikoudia. http://www.sfakia-crete.com/sfakia-crete/raki.html
Variation: serve and add some lemon juice with ice cubes.
We bought our first jar rose jam (In Greek: γλυκό τριαντάφυλλο) by the greengrocers of our favorite village on Crete and we liked is so much, that we decided to try to prepare this ourselves with our best roses of the garden.
Only strong perfumed roses can be used for this recipe! All roses are edibles, but the taste will be influenced from the material you use. The best roses for this recipe are the Damascus Roses. Picking of the petals should be done in the late morning when flowers are open and develop its delicate fragrance.
There are different ways to prepare this jam: you cook the jam until the jellifying point is reaches or you add some pectin. I tried both ways and I found the second one easier and quicker. With the first one I had the problem that during store the jam begun to produce sugar crystals: the problem is that only one small crystal of sugar will speed the crystallization of the whole one. For this reason it’s very important that all the sugar is dissolved before you reach he boiling point!