tag:blogger.com,1999:blog-12531432738043662112024-03-14T08:39:41.418+01:00Simplybest from food and lifeHow to bear all the bad news from TV? How to gain a quantum of solace in view of all our lying politicians? How to find some private space of comfort to distract from a cheating spouse? Easy: EAT lor! Cook, bake something. Invite your friends for makan and gossip with your readers.Donhttp://www.blogger.com/profile/16875285092159137060noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-1253143273804366211.post-80963418310023629132014-01-04T15:30:00.000+01:002014-01-04T15:30:01.201+01:00Vegetarian breadspread<span style="font-size: large;"><b>This vegetarian paste is very basic yet versatile at the same time. Spread on bread for sandwiches, mix it with hummus as vegetable dip or as pesto for pasta with some rocket salad thrown in. Instead of sunflower seeds, one may use almonds. </b></span><br />
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</b></span> <span style="font-size: large;"><b>Ingredients:</b></span><br />
<ul>
<li><i><span style="font-size: large;">200 g sunflower seeds (or almonds)</span></i></li>
<li><i><span style="font-size: large;">1 bottle (200 g) sun dried tomatoes preserved in olive oil</span></i></li>
<li><i><span style="font-size: large;">Fresh milled pepper and coarse seasalt</span></i></li>
<li><i><span style="font-size: large;">Dried herbs of choice, eg. thyme, garlic powder</span></i></li>
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<span style="font-size: large;"><b>A reliable 'work horse'</b></span><br />
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</span> <span style="font-size: large;">Place sunflower seeds and dried tomatoes with oil and blend till a coarse paste. Blend till smooth would be better but I didn't want to kill my old work horse. Add more olive oil if necessary.</span><br />
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<span style="font-size: large;">Season with salt, pepper and dried herbs. </span><br />
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NOTE:<br />
This bottled paste should have oil covering the entire top to prevent any growth of mold. The oil works like a natural conservation shield. As dried herbs were used, this will have a minimum shelf life of 3 weeks (or longer) if kept in the refrigerator.simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-33340893640969997442013-12-21T17:50:00.000+01:002013-12-21T17:50:37.484+01:00Wine Grapes (Blue) Jelly<span style="font-size: large;">Summer of 2013 was typical characteristic earth warming but I don't want to go into those facts like I'm suffering a broken record syndrome.</span><br />
<span style="font-size: large;">The grapes were left on the vine to ripen till late November. They were super juicy and sweet.</span><br />
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<span style="color: black; font-family: Times; font-size: large; line-height: normal;">A jelly is made from fruit juice. A jam is made from crushed fruits. </span><br />
<span style="color: black; font-family: Times; font-size: large; line-height: normal;">What do you call it when it's made from juice of crushed fruits ? </span><br />
<span style="color: black; font-family: Times; font-size: large; line-height: normal;">How does JAMLY sound.....or JELJAM ? </span><br />
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<span style="font-size: large;"><b>Method:</b></span><br />
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<b>1. Place the grapes, stalks and seeds included (my grapes were seedless) in a large stockpot. Add a cup of water to the pot. Cover and heat the pot over medium heat until the water begins to boil. Reduce to low and simmer for 15 or 20 minutes till grapes are soft. Let the grapes cool</b></span><br />
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<b>2. Work the soften grapes in batches with a food mill (<a href="http://en.wikipedia.org/wiki/Food_mill">Flotte Lotte).</a> Discard solubles like stalks, seeds and skin (maybe a bee or wasp as well). </b></span><br />
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<b>3. By now, you should know how much of juice/pulp you have collected. Combine juice/pulp with measured amount of pectin sugar and bring to boil. </b></span><br />
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<b>4. Prepare clean jars and set aside, ready to fill them.</b></span><br />
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<b>5. Turn down heat to low and let juice/pulp gentle rolling boil. Scoop and discard scum which float to top. </b></span><br />
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<b>6. The jelly/jam is ready for filling soon as skin starts to form on top.</b></span><br />
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<b>7. Turn off heat and fill immediately into prepared jars, leaving 1/4 inch (0.64 cm) of space.</b></span><br />
<span style="font-size: large;"><b>Screw on the lid tight and overturn to let it sit on its head/lid. This will sterilize the jar and lid all at same time. Wait 10 minutes and turn the jars upright, let cool. </b></span><br />
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<b>8. During the cooling process, you may hear popping sound, created by vacuum on the lids. Jars without vacuum means the lid is not properly closed or defect so the contents should be consumed soonest.</b></span><br />
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<b>9. Label the jars (contents and date of filling) and keep in cool storage. </b></span><br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">A neighbor gave me some white weingrapes and I bottled them the same way. The color may not be as rich but taste just as yummy.</span></b><br />
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<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-55961364840554567592013-12-15T09:00:00.000+01:002013-12-15T09:00:05.247+01:00Rhubarb & Strawberry Delight<span style="font-size: large;">Rhubarb is generally cooked and prepared like fruits -- but it is actually a vegetable. I call it pucker food due to its tartness. </span><br />
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<span style="font-size: large;">Only the stalk which looks like celery, is edible. Loaded with vitamin A and C, potassium and calcium. Some even say it's a superfood for its ratio of health benefits to calories. 7 calories per 100 grams. High levels of calcium means it is a fat-free alternative to dairy products which lowers cholesterol and it actually speeds up metabolism.</span> <span style="font-size: large;"> </span><br />
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<span style="font-size: large;">The leaves are toxic as they are loaded with oxalic acid. So you don't cook rhubarb in aluminium, copper or iron pan as the rhubarb will turn brownish and the pan discolors. The toxicity is not wasted as it may be used as pesticide. Just boil a bunch of leaves with water, let cool, sieve and use as spray on plants.</span> <span style="font-size: large;"> </span><br />
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<span style="font-size: large;">This 'vegetable' is often used in cakes, tarts, jams, sauces as well as compote. </span><br />
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<span style="font-size: large;">Here is one of my favourite -- rhubarb strawberry compote with fresh cheese flavoured with limocello, a lemon liquor.</span><br />
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<a href="http://1.bp.blogspot.com/-AoWGUrXAa8I/T85XNtf_NcI/AAAAAAAAC8Y/rj0bV0_xAo8/s1600/P5203952-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AoWGUrXAa8I/T85XNtf_NcI/AAAAAAAAC8Y/rj0bV0_xAo8/s400/P5203952-001.JPG" height="300" width="400" /></a></div>
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<span style="font-size: large;">Ingredients for the rhubarb compote</span></h3>
<ul>
<li><i><span style="font-family: inherit; font-size: large;">4 tbsp caster sugar</span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">1 vanilla pod, split lengthways</span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">500 g rhubarb, trimmed, washed and cut into 2cm chunks</span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">100 ml orange juice or water</span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">100 g caster sugar (more or less to own taste)</span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">100 g fresh strawberries, cleaned, hulled and halved.</span></i></li>
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<span style="font-size: large;">Make the compote</span></h3>
<ol>
<li><span style="font-family: inherit; font-size: large;">Place 4 tbsp caster sugar in a pan. </span></li>
<li><span style="font-family: inherit; font-size: large;">Heat sugar over low heat. </span></li>
<li><span style="font-family: inherit; font-size: large;">As soon as sugar is caramelized, add vanilla pod and orange juice. </span></li>
<li><span style="font-family: inherit; font-size: large;">Simmer till caramel dissolves. </span></li>
<li><span style="font-family: inherit; font-size: large;">Add rhubarb and low simmer for 5 minutes.</span></li>
<li><span style="font-family: inherit; font-size: large;">Remove from heat, cover and set aside to chill.</span></li>
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<span style="font-size: large;">Ingredients for the fresh cheese</span></h3>
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<li><i><span style="font-family: inherit; font-size: large;">200 g fresh cheese (Quark) </span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">Zest from 1 lemon </span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">100 g powdered sugar </span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">200 ml whipped cream </span></i></li>
<li><i><span style="font-family: inherit; font-size: large;">1-2 tbsp Limoncello (optional)</span></i></li>
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<span style="font-size: large;">Make the cheese</span></h3>
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<li><span style="font-family: inherit; font-size: large;">Mix thoroughly cheese, lemon zest and powdered sugar. </span></li>
<li><span style="font-family: inherit; font-size: large;">Carefully fold in whipped cream. </span></li>
<li><span style="font-family: inherit; font-size: large;">Serve rhubarb compote in a bowl, with a good healthy scoup of cheese, dribbled over with limoncello.</span></li>
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<span style="font-size: large;">Caramelized sugar with vanilla pod.</span><br />
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<span style="font-size: large;">Add rhubarb and low simmer.</span><br />
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<span style="font-size: large;">Add strawberries to chilled compote.</span><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">I have to re-post my favourite apple recipe once again. Don't let the creamy pudding scare you away. You may use whatever apples you have or, with pears, berries or rhubarb. </span></b><br>
<b><span style="font-family: Verdana, sans-serif; font-size: large;">Believe me, once you've tried it, you're hooked !</span></b><br>
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<a href="http://fressgass.blogspot.com/2012/11/swabian-apple-cake.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.comtag:blogger.com,1999:blog-1253143273804366211.post-3959116336323014152012-11-11T01:00:00.000+01:002012-11-11T01:00:00.656+01:00Pumpkins <b><span style="font-size: large;">Autumn is a season of rich colour of gold......gold like these 'melons'. Believe me, they're real.</span></b><br />
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<br /><span style="font-size: large;"><b>Have look at these beauties.......</b></span><br />
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<a href="http://s2.beta.photobucket.com/user/Donlung/library/Autumn%20Wunder">http://s2.beta.photobucket.com/user/Donlung/library/Au</a><a href="http://s2.beta.photobucket.com/user/Donlung/library/Autumn%20Wunder">tumn%20Wunder</a><br />
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-40430832287934415602012-11-10T01:00:00.000+01:002012-11-10T10:24:22.058+01:00Boiled Orange (Valencia) & Almond Cake <span style="font-family: Verdana, sans-serif; font-size: large;">Oranges brighten up a cold winter. Not only do they brighten up a home, you can have them after each meal, squeeze them for juice, grated zest for cakes and cookies. The tangy flavour is unmistakeable.</span><br>
<span style="font-family: Verdana, sans-serif; font-size: large;"> </span><br>
<span style="font-family: Verdana, sans-serif; font-size: large;">It is so special when food brings back memories and when I read through this recipe with '<i>boiled oranges</i>', I started reminiscing of childhood times when I was coughing out my lungs. Medications didn't seem to work. Finally, oranges were used. I can't remember who gave or recommended this cure but it worked. Simply boil 1 or 2 oranges in some water till soft, squeeze out the juice, mix the warm juice with honey and drink. </span><br>
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<a href="http://3.bp.blogspot.com/-RSuBWP-O-7g/UJ0_gF1cEKI/AAAAAAAADW0/58QyiIJmNd4/s1600/P1010853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/-RSuBWP-O-7g/UJ0_gF1cEKI/AAAAAAAADW0/58QyiIJmNd4/s400/P1010853.jpg" width="400"></a></div>
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<span style="font-size: large;">This a dense and moist cake which can keep for a week. Not very sweet, buttery, orangey......awesome !! </span><br>
<span style="font-size: large;">The colour would have been better if blood orange is used. I highly recommend organic orange for this recipe because you are eating the entire orange. If you have no other choice, wash the orange with hot water before you boil it.</span><br>
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<a href="http://fressgass.blogspot.com/2012/11/boiled-orange-valencia-orange-almond.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-36957238946369208522012-11-02T22:11:00.001+01:002012-11-02T22:11:51.894+01:00Fish risotto with stewed chicory<b><span style="font-size: large;">When one mention rice in Italy, Giovanni is not thinking of fried rice or sushi. He is thinking of RISOTTO. Risotto rice cooked not in rice cooker but in a pan. The rice is cooked briefly in onion and olive oil and then white wine is added followed by stock. End result will be a kind of soupy cream rice with sprinkled or stirred-in grated Parmigiano cheese. </span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">This was exactly what I had to for lunch - Risotto rice (without cheese) with codfish filet and stewed chicory.</span></b><br />
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<a href="http://4.bp.blogspot.com/-Mmu-JJSxjlE/UJQrnbn3jlI/AAAAAAAADV0/Xn5VISbWZ5o/s1600/P1010821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="313" src="http://4.bp.blogspot.com/-Mmu-JJSxjlE/UJQrnbn3jlI/AAAAAAAADV0/Xn5VISbWZ5o/s400/P1010821.jpg" width="400" /></a></div>
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-10743359085807131492012-10-01T00:00:00.000+02:002012-10-01T00:00:02.118+02:00Fig & Frangipane Tarts<span style="font-size: large;"> We don't find <a href="http://simple.wikipedia.org/wiki/Fig">Figs</a> all year round in Germany. They start to appear late in summer and the season is short. The varieties are limited, green or brown/purple and they're either from Turkey or Spain or from some parts of southern europe.</span><br>
<span style="font-size: large;">I usually eat them as fruit, two bites and they're gone. Or in a salad as a component with goats cheese. No, I don't peel them like some people do. Such a waste !!</span><br>
<span style="font-size: large;">For a change, I decided to bake them - A delightful tart with buttery casing. </span><span style="font-size: large;">This dessert is perfect for autumn, serve warm from the oven or at room temperature with or without a dollop of whipped cream.</span><br>
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<a href="http://4.bp.blogspot.com/-WpFWOd-Zf4U/UFxuYsstYqI/AAAAAAAADSE/jzcccDMP7Sk/s1600/P1010615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WpFWOd-Zf4U/UFxuYsstYqI/AAAAAAAADSE/jzcccDMP7Sk/s400/P1010615.jpg" width="330"></a></div>
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<a href="http://fressgass.blogspot.com/2012/10/fig-frangipane-tarts.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-20519648604911076692012-09-21T20:39:00.000+02:002012-09-21T20:40:22.745+02:00Tomatoes<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Summer is coming to an end......too soon. Nights are getting frosty so I had to bring the tomatoes in even though they are still green. Guess family and friends will be getting gifts of GREEN TOMATO JAM :-)</span><br />
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<a href="http://2.bp.blogspot.com/-fjNmAmSY3Aw/UFytAAJQu2I/AAAAAAAADTk/-x5_yW6NuJA/s1600/P1010646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://2.bp.blogspot.com/-fjNmAmSY3Aw/UFytAAJQu2I/AAAAAAAADTk/-x5_yW6NuJA/s400/P1010646.jpg" width="400" /></a></div>
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<span style="font-size: large;">These were my salad the last 2 days</span><br />
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<a href="http://3.bp.blogspot.com/-75uMr1Ulg7o/UFyujYuIAyI/AAAAAAAADTs/t6rvwfhUiBM/s1600/P1010444-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://3.bp.blogspot.com/-75uMr1Ulg7o/UFyujYuIAyI/AAAAAAAADTs/t6rvwfhUiBM/s400/P1010444-001.jpg" width="400" /></a></div>
<span style="font-size: large;">These became soup - tomato soup </span><br />
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<a href="http://3.bp.blogspot.com/--VcaxwcXHBo/UFyupo5VgRI/AAAAAAAADT0/Kkosdjncwpo/s1600/P1010535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="http://3.bp.blogspot.com/--VcaxwcXHBo/UFyupo5VgRI/AAAAAAAADT0/Kkosdjncwpo/s400/P1010535.jpg" width="400" /></a></div>
<span style="font-size: large;">Should anyone be interested in the seeds of this variety of tomato, let me know. </span><br />
<span style="font-size: large;">In german, they're called <i>reisende tomaten</i>. Seems it is a very old breed and originated from Peru or Ecuador. Genetically untouched. </span><br />
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<a href="http://4.bp.blogspot.com/-2fV-WrPFn7c/UFyurQeIoSI/AAAAAAAADT8/q6OYDlAQTbc/s1600/P1010544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://4.bp.blogspot.com/-2fV-WrPFn7c/UFyurQeIoSI/AAAAAAAADT8/q6OYDlAQTbc/s400/P1010544.jpg" width="400" /></a></div>
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-83857772515365857532012-09-01T21:25:00.001+02:002012-09-01T21:25:55.991+02:00Daily Menu<br />
<span style="color: #414141; font-family: Verdana, sans-serif; font-size: x-large;">Not in the mood to post receipes but here are some goodies which I made/baked in August.</span><br />
<span style="color: #414141; font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="color: #414141; font-family: Verdana, sans-serif; font-size: large;">Kuih Salat/Pulut Seri Muka</span><br />
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<a href="http://3.bp.blogspot.com/-Vw-FHFHadIA/UEJY6S4D2dI/AAAAAAAADMY/ITm0u2A4y-w/s1600/P8094394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-Vw-FHFHadIA/UEJY6S4D2dI/AAAAAAAADMY/ITm0u2A4y-w/s400/P8094394.JPG" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Butter 'Cake'</span><br />
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<a href="http://1.bp.blogspot.com/-Xw1hs957HeE/UEJZBtG4vnI/AAAAAAAADMg/cPtMt9FTbpo/s1600/P1010455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://1.bp.blogspot.com/-Xw1hs957HeE/UEJZBtG4vnI/AAAAAAAADMg/cPtMt9FTbpo/s320/P1010455.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Woon Cai Kou</span><br />
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<a href="http://3.bp.blogspot.com/-yK7yYsf0kQo/UEJZJgJQPkI/AAAAAAAADMo/0-fBNWj36xw/s1600/P1010465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/-yK7yYsf0kQo/UEJZJgJQPkI/AAAAAAAADMo/0-fBNWj36xw/s320/P1010465.jpg" width="320" /></a></div>
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-52263379373131140072012-08-24T15:07:00.000+02:002012-08-24T15:07:55.660+02:00Summer 2012 (end August)<span style="font-family: Verdana, sans-serif; font-size: large;">It is end of August, the summer is soon coming to an end. This dwarf sunflower at full bloom. </span><br />
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<a href="http://1.bp.blogspot.com/-feDAY3FMCEo/UDd6fY6S5nI/AAAAAAAADLs/Fk5LqpB66O0/s1600/P1010424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="http://1.bp.blogspot.com/-feDAY3FMCEo/UDd6fY6S5nI/AAAAAAAADLs/Fk5LqpB66O0/s400/P1010424.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"> In a few weeks, it will look like this.</span><br />
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<a href="http://3.bp.blogspot.com/-6WWjNPW03Xw/UDd2AgkzpdI/AAAAAAAADKk/gaIWdAIbvLg/s1600/P1010427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-6WWjNPW03Xw/UDd2AgkzpdI/AAAAAAAADKk/gaIWdAIbvLg/s400/P1010427.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Meanwhile, it's tomato time ! First havest of the year.</span><br />
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<a href="http://2.bp.blogspot.com/-1JUxz1Mj6uo/UDd2HcNn2hI/AAAAAAAADK8/rF7cmUYV4hA/s1600/P1010444-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://2.bp.blogspot.com/-1JUxz1Mj6uo/UDd2HcNn2hI/AAAAAAAADK8/rF7cmUYV4hA/s400/P1010444-001.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-6zpkoIvKZTY/UDd2DJ6rzGI/AAAAAAAADKs/cKwGWFAhuVA/s1600/P1010440-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://1.bp.blogspot.com/-6zpkoIvKZTY/UDd2DJ6rzGI/AAAAAAAADKs/cKwGWFAhuVA/s400/P1010440-001.jpg" width="400" /></a></div>
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1tag:blogger.com,1999:blog-1253143273804366211.post-19194231868819801102012-08-21T00:00:00.000+02:002012-08-21T00:00:04.725+02:00Summer of 2012 (August)<span style="font-family: Verdana, sans-serif; font-size: large;">Hot Summer - Temperature continue to soar. </span><br>
<span style="font-family: Verdana, sans-serif; font-size: large;">In such sweltering baking condition, thousands of people will wander towards water, like lemmings on their annual suicidal migration. I'm no lemming so I stay put !! </span><br>
<span style="font-family: Verdana, sans-serif; font-size: large;">Summer....love it when it comes, happy to see it go. </span><br>
<span style="font-family: Verdana, sans-serif; font-size: large;">Too hot to tell stories so here is what's in my garden, short short....hehehe</span><br>
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<a href="http://3.bp.blogspot.com/-aZ546HypsQ4/UDD8tae9wCI/AAAAAAAADJM/YQSdmr1KshM/s1600/P1010414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-aZ546HypsQ4/UDD8tae9wCI/AAAAAAAADJM/YQSdmr1KshM/s400/P1010414.jpg" width="400"></a></div>
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<a href="http://fressgass.blogspot.com/2012/08/summer-of-2012-august.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-81713652090918761782012-08-20T00:00:00.000+02:002012-08-20T00:00:00.807+02:00Easy Fish Curry (sour)<br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">You don't need hours to throw together a tasty 'authentic' fish curry ...and with minimal ingredients ! This curry tastes so delectable you will not believe it is so simple and fast - ready in 20 minutes despite the fish filets were frozen. </span></b><br />
<b><span style="font-family: Verdana, sans-serif; font-size: large;">It is also a healthy one-pot dish with vegetables of your choice - I used cauliflower. </span></b><br />
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<a href="http://4.bp.blogspot.com/-N7B1m9iIORQ/UC-w9IXSJjI/AAAAAAAADHY/j7fHSHwdvXc/s1600/P1010382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://4.bp.blogspot.com/-N7B1m9iIORQ/UC-w9IXSJjI/AAAAAAAADHY/j7fHSHwdvXc/s400/P1010382.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">INGREDIENTS:</span><br />
<span style="font-family: Verdana, sans-serif;">2 onions (coarse chopped/sliced)</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 cloves garlic (peeled and chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">A handful cauliflower florets</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 pcs fish filet (frozen)</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 tomatoes (quartered)</span><br />
<span style="font-family: Verdana, sans-serif;">1 heap tablespoon Garam Masala</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar and salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 heap tablespoon Tamarind pulp (dissolved in 200ml water)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Heat 3 tbsp oil in a large pan over medium heat. Add onions, fry till soft.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the masala, stir for 2-3 minutes until you smell the aroma of spices.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Add the tomatoes, garlic, cauliflower and then tamarind juice, cook for 5 minutes at high heat.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Reduce heat down to medium, place frozen fish filets on top, cover and simmer another 5-8 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Continue simmering and add salt and sugar to your taste. A little lemon juice if you like it more sour.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Spoon the fish curry into a serving bowl. Sprinkle/garnish with coriander or mint leaves.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Serve with rice, naan bread or chapati. Enjoy !</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Note: Fish filet is generally added almost at end of the cooking process so it doesn't fall apart in the pan. </span><br />
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<a href="http://4.bp.blogspot.com/-_nAbpJTJfT8/UC-xF7S1uUI/AAAAAAAADHg/HhAX1pvZkj4/s1600/P1010403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_nAbpJTJfT8/UC-xF7S1uUI/AAAAAAAADHg/HhAX1pvZkj4/s400/P1010403.jpg" width="250" /></a></div>
<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-29173219506002296862012-08-19T11:37:00.004+02:002012-08-19T11:37:52.752+02:00Summer of 2012 (June)<span style="font-size: large;">These were taken in late June.</span><br>
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<a href="http://1.bp.blogspot.com/-rhYZl02qzxY/UBlOg8CuqhI/AAAAAAAADAo/3PP1_7b_zuQ/s1600/P6234301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rhYZl02qzxY/UBlOg8CuqhI/AAAAAAAADAo/3PP1_7b_zuQ/s400/P6234301.JPG" width="400"></a></div>
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<a href="http://2.bp.blogspot.com/-ofI3T8KDNq4/UBlOtzux9EI/AAAAAAAADAw/NQyRp8JfmNE/s1600/P7054328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ofI3T8KDNq4/UBlOtzux9EI/AAAAAAAADAw/NQyRp8JfmNE/s400/P7054328.JPG" width="300"></a></div>
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<a href="http://fressgass.blogspot.com/2012/08/summer-of-2012-june.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-4322618149239787762012-08-07T11:30:00.000+02:002012-08-07T15:52:52.130+02:00Coconut Cream Tarts<span style="font-size: large;">Spring was a blur this year and now we're already in mid summer.....I'm still blur !!</span><br>
<span style="font-size: large;">I'm spending alot of time in the garden where time seems to pass so quickly. Most of you will surely agree with me, the more plants you put into your garden, the more time you have to spend to maintain them. Regardless what they are - shrubs, flowers, vegetables, etc. Even an apple tree needs care. Ever so often, I was close to ordering a tank/truck load of cement and pave the whole garden then cover the whole area with artificial grass for the sake of a <i>green view </i> for the neighbours should they get inquisitive about a cement truck in my backyard !!</span><br>
<span style="font-size: large;">I am still catching up on posting some receipes which are still in 'draft' status, some new receipes for the coming semester courses, more photos, etc etc etc........</span><br>
<span style="font-size: large;">The word Sommer Holiday does not exist in this year's itinerary.</span><br>
<span style="font-size: large;"><br></span>
<span style="font-size: large;">I do not own any QUICK MEALs cook book - Most of my daily meals are quickies. So here I share with you my quickie tart. It is similar to Portuguese Tart but with a typical asian touch.</span><br>
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<a href="http://2.bp.blogspot.com/-Awj2yAkF2l8/UCAG5EF2UqI/AAAAAAAADFs/dEd-Q7QfC2Q/s1600/P7314372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://2.bp.blogspot.com/-Awj2yAkF2l8/UCAG5EF2UqI/AAAAAAAADFs/dEd-Q7QfC2Q/s400/P7314372.JPG" width="400"></a></div>
<span style="font-size: large;">You may make the pastry cases from your own homemade puff pastry. I took the easy way out....I used store bought ones</span><br>
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<a href="http://fressgass.blogspot.com/2012/08/coconut-cream-tarts.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1tag:blogger.com,1999:blog-1253143273804366211.post-64582068642183187692012-08-01T21:35:00.000+02:002012-08-01T21:35:47.210+02:00Making of Mr Bean<span style="font-size: large;">Temperature was 33°C and humid. We were chilling down under the shade of a restaurant with cool beers and juice, listening to a street performer/musician's mesmerizing rendition of Mozart's Magic Flute. Well, watching the world passing by until this caught our attention....................................... A camera with a mini tripod attached, balancing on a soccer ball and the ball in turn was in a basket on the back of a bicycle !! </span><br>
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<a href="http://2.bp.blogspot.com/-5RazzYNzlIo/UBlCog7w70I/AAAAAAAAC98/SjQEGHJpqys/s1600/DSC_0128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://2.bp.blogspot.com/-5RazzYNzlIo/UBlCog7w70I/AAAAAAAAC98/SjQEGHJpqys/s400/DSC_0128.jpg" width="400"></a></div>
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<a href="http://fressgass.blogspot.com/2012/08/making-of-mr-bean.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1tag:blogger.com,1999:blog-1253143273804366211.post-10070932698360430112012-07-01T16:14:00.000+02:002012-08-01T17:23:56.412+02:00Peonies<span style="font-size: large;">I have been MIA again ! BUT not voluntarily. Freaky weather was the cause - June thunderstorms were very destructive this year. There were flash floods, hailstones and even cyclones. Needless to say, we were not spared. 2 weeks ago, dark clouds appeared in the afternoon and within 30 mins. lightning zapped and we had power failure. What's worse, our phone went dead and no internet connection. That's penalty for contributing to greenhouse effect on global warming.</span><br />
<span style="font-size: large;">It took almost 2 weeks to get the whole 'communication system' working again.<span style="background-color: white; color: #006600;"> </span></span><br />
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<a href="http://4.bp.blogspot.com/-WnrOk98ygv8/T9eWKSCTgKI/AAAAAAAAC9g/qV15miuhYL8/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://4.bp.blogspot.com/-WnrOk98ygv8/T9eWKSCTgKI/AAAAAAAAC9g/qV15miuhYL8/s640/DSC_0006.JPG" width="640" /></a></div>
<span style="font-size: large;">I wanted to post this before the disaster - these peonies are long gone but I caught them at their peak with my camera. The best time for viewing these beauties and experience their fragrance is between early to mid June. There are astoundingly 1400 varieties of peonies, colours ranging from white, red to yellow. To lengthen the bloom, I cut them and put them in water, in shallow plates and vases after I've shaken off ants and insects/beetles. The fragrance filled the house for days.</span><br />
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<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-47093680611182982712012-06-01T20:12:00.000+02:002012-06-01T20:12:00.197+02:00Quiche (Lorraine)<span style="font-size: large;">Do not be intimated by it's name - Quiche Lorraine, a classic french dish. Do not fret. It is only an open tart with filling of custard and savoury ingredients like ham, onions and cheese. </span><br>
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<a href="http://3.bp.blogspot.com/-9dLBikzC-Fg/T8FSeWm6IMI/AAAAAAAAC3o/crr3eS_dOa8/s1600/P5203968-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://3.bp.blogspot.com/-9dLBikzC-Fg/T8FSeWm6IMI/AAAAAAAAC3o/crr3eS_dOa8/s400/P5203968-001.JPG" width="400"></a></div>
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<span style="font-size: large;">I was rummaging through the fridge, trying to find something that would whet my disinterested appetite when I came across some whimpy carrots, a slightly shriveled leek. What would I do to use them before they expire. Going shopping was no option so I have to make do with whatever I had lying around the house/fridge. My eyes finally settled on a tart tin and I thought that this would be the perfect opportunity to put together the receipe for R & D.</span><br>
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<span style="font-size: large;">Instead of going through all the trouble of measuring, kneading flour and butter for shortcrust pastry, I used ready made flaky pastry.</span><br>
<span style="font-size: large;"> Please excuse the quantities stated - they're between 'about, some, roughly, abit of.........'</span><br>
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<a href="http://fressgass.blogspot.com/2012/06/quiche-lorraine.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-84670860876453965502012-05-31T19:08:00.000+02:002012-05-31T19:08:00.052+02:00Beer gardens (Germany & Vietnam)<span style="font-size: large;">Beer gardens are always Germany's 'water-hole' in the summer months. The <i>folks</i> love to spend their time in fresh air, surrounded by nature, with traditional atmosphere of <i>umtata </i>music, simple food of <i>Weißwurst with sweet mustard, pretzels </i>and <i>Spanferkel</i> (roast piglet). It is not surprising that such traditions are spreading over every corner of the world.</span><br />
<span style="font-size: large;">Let's have a look and compare.......</span><br />
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<span style="font-size: large;">In Munich</span><br />
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<span style="font-size: large;">In Vietnam</span><br />
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<span style="font-size: large;">Munich - You even have the city major 'helping' with the tap </span><br />
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<span style="font-size: large;">Vietnam</span><br />
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<span style="font-size: large;">Entertainment - Live show</span><br />
<span style="font-size: large;">Vietnam : Live show with music from scratchy grammaphone</span><br />
<span style="font-size: large;">Germany : Live <i>umtata</i> music (anybody watching ?) </span><br />
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<a href="http://1.bp.blogspot.com/-MH1FlA2qLdo/T8ZHJNeZ3fI/AAAAAAAABSk/uxiKLcHUowU/s1600/us_ges_201001_jahr11_oktoberfest+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-MH1FlA2qLdo/T8ZHJNeZ3fI/AAAAAAAABSk/uxiKLcHUowU/s320/us_ges_201001_jahr11_oktoberfest+(1).jpg" width="320" /></a></div>
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<span style="font-size: large;">Now comes food - <i>Spanferkel</i> </span><br />
<span style="font-size: large;">Roasted over open pit. Paper thin crispy skin.</span><br />
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<a href="http://1.bp.blogspot.com/--VulgIq7VGc/T8Y9VgZwSkI/AAAAAAAAC7Q/yy9cQKk1KKg/s1600/schwein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://1.bp.blogspot.com/--VulgIq7VGc/T8Y9VgZwSkI/AAAAAAAAC7Q/yy9cQKk1KKg/s400/schwein.jpg" width="400" /></a></div>
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<span style="font-size: large;">Vietnam - NO COMMENTS !!</span><br />
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<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1tag:blogger.com,1999:blog-1253143273804366211.post-81392171504975025672012-05-29T19:14:00.000+02:002012-05-30T12:00:28.175+02:00Asparagus with Hollandaise sauce<span style="font-size: large;">Spring is asparagus season. A very simple preparation involving heat and water. Boil potatoes (and some carrots)and asparagus. Serve with ready-made hollandaise sauce from 'Mr Thomy' :-)</span><br />
<span style="font-size: large;">Here, they're wrapped with cooked ham.</span><br />
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<a href="http://4.bp.blogspot.com/-PbpFh5w1YkA/T8IxhatCExI/AAAAAAAAC7E/dIBnDTjRfrU/s1600/P5193895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://4.bp.blogspot.com/-PbpFh5w1YkA/T8IxhatCExI/AAAAAAAAC7E/dIBnDTjRfrU/s400/P5193895.JPG" width="400" /></a></div>
<span style="font-size: large;">Frankly, I prefere asparagus crispy, regardless whether they're white or green. - cooked the asian way.</span>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-83733472091684344802012-05-27T17:37:00.002+02:002012-05-27T19:17:12.686+02:00Herbal Lunch<span style="font-size: large;">I was out in the garden looking for mint to make a refreshing chai. Strangely, not a leaf in sight. It must be the weird weather, hot and dry during the day with frosty nights. Other herbs were sprouting quite happily and since herbs are healthy, curing every kind of sickness under the sun, I decided to make a herb salad for lunch.</span><br>
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<a href="http://fressgass.blogspot.com/2012/05/herbal-lunch.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-41826906212332785622012-05-17T13:36:00.001+02:002012-05-17T13:36:27.534+02:00Beauty Cakes<span style="font-family: Verdana, sans-serif; font-size: large;">It is May and I'm writing this from the depths of work and annual spring cleaning, stuck in things which are swirling around me. Or am I swirling around them? It's rough but sometimes one got to let some things go, shelve them 'till later'. I haven't figured out which to chase down - Jeeees! it's chaotic here.</span><br>
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<a href="http://fressgass.blogspot.com/2012/05/beauty-cakes.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-31739317371926282652012-05-10T11:43:00.000+02:002012-05-10T13:27:09.393+02:00Daisies (Wreath/Crown)<span style="font-family: Verdana, sans-serif; font-size: x-large;">MOTHER'S DAY is near.</span><br>
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<span style="font-size: large;">Here is a tribute to all Mothers........A Daisy symbolises innocence, purity and since it always appear in spring, new beginnings. The Daisy also means <b>loyal love</b> and '<b>I will never tell</b>'.</span><br>
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<a href="http://fressgass.blogspot.com/2012/05/daisies-wreathcrown.html#more">Read more »</a>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1tag:blogger.com,1999:blog-1253143273804366211.post-9106243351274850062012-05-05T09:24:00.000+02:002012-05-05T09:24:07.089+02:00Food Sculpture - A Table Display<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;"> When food turns into art, it becomes the centre of attraction. Transforming bland and bored looking vegetables and fruits into amazing forms. That's when the WOW factor starts.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">If you're wondering if I.............. No, not me :-) I was too caught up with spring cleaning. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">This display was done by a thai cook. </span><br />
<span style="color: #555555; font-family: 'Trebuchet MS', Arial, sans-serif; font-size: x-small;"><span style="line-height: 21px;"><br /></span></span><br />
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<br />simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com0tag:blogger.com,1999:blog-1253143273804366211.post-35370945668932008822012-04-25T10:00:00.000+02:002012-05-04T15:28:42.977+02:00Dried Meat<br />
<span style="font-size: large;">Preserving meat is a tradition that has been around for centuries. The meat may be game, fowl or fish. The difference is in the cure - spices and way of dehydration. Be it Biltong (South African), Jerky (American), Neua Tod (Thai), Bündner Fleisch (Swiss) to name a few. </span><br />
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<span style="font-size: large;">This delicate snack (Yes, a snack) is very addictive. Chewed on while watching TV, hiking or travelling. It does not need refrigeration, lightweight and delicious. Even suitable for those on diet if not for the high sodium content (and pricey too). All the more reason to make them yourselves.</span><br />
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<a href="http://1.bp.blogspot.com/-sSAFNc6GkjI/T5cCaMJ-DOI/AAAAAAAABSM/PSIAcJtn4QA/s1600/P4193715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="http://1.bp.blogspot.com/-sSAFNc6GkjI/T5cCaMJ-DOI/AAAAAAAABSM/PSIAcJtn4QA/s400/P4193715.JPG" width="400" /></a></div>
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<span style="font-size: large;">One doesn't need prime cut. I used Minute beefsteaks and prepared them as follow....</span><br />
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<span style="font-size: large;">500g Minute Beef steak cut into thin strips</span><br />
<span style="font-size: large;">2 tsp coriander seeds, crushed</span><br />
<span style="font-size: large;">2 tsp salt</span><br />
<span style="font-size: large;">1 tsp peppercorn, fresh milled</span><br />
<span style="font-size: large;">Optional : 1 tsp chili powder if you like them spicy</span><br />
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<span style="font-size: large;">Mix all the above with the steak strips and marinate overnight.</span><br />
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<span style="font-size: large;">Place the strips evenly onto a tray and dry in oven with door slightly ajar at 80°C until dry. You may hang the strips out in the sun (you must keep the flies away though) if it's hot enough.</span><br />
<span style="font-size: large;">Remember, heat is not intended to cook; gentle heat to dehydrate. </span><br />
<span style="font-size: large;">I placed mine on wood oven shelf overnight.</span><br />
<span style="font-size: large;">If 'jerky' is properly stored, it will keep for months.</span><br />
<span style="font-size: large;">For your information: from 500g of steak, finished product was 150g 'jerky'. </span><br />
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<br /></div>simplybest55http://www.blogger.com/profile/16558188592373190835noreply@blogger.com1