24 July 2010
There are few things more refreshing than iced tea on a hot summer day. And I don't mean those over-sweetened soft drinks laced with artificial flavors, preservatives and other stuff you don't really want to know about. Better make it yourself, it's ready in 5 minutes. Go ahead and time it, I'm not exaggerating. And another thing: it helps against those mean headaches.
17 July 2010
A friend gave me a cookbook from the Fifties as a birthday present a couple of years ago. It is two inches thick and full of wonderful recipes, helpful hints on using leftovers - and even more delightful tips on shaping your food aerodynamically to make it more appetizing. There, I found great classics like meat loaf (in a dozen of variations), upside down pineapple and carrot cakes as well as tomatoes filled with different mayo-based salads, eg egg, chicken or tuna.
My mom used to make the tuna version as appetizer for guests: it's quick and easy, filling but not too much and enjoyed by everyone, whether they like fish or not. Including me and my dad, who virtually despise everything that comes out of the ocean.
10 July 2010
My god, there she comes again with some funky Bavarian stuff... First that strange sausage salad, and now this... And it even comes with tons of butter...
Obazda means - roughly translated - hodge podge, and basically that's what it is. Legend has it, a Bavarian innkeeper was standing in his empty (post-war) kitchen, with VIP guests sitting in the pub and waiting for something to eat. He thought he couldn't serve a half-eaten cheese to those people, so he decided to mix it together with butter, onions and paprika powder. And like many of those dishes born in desperation, it was an instant success.
You can find it nowadays in every beer garden in Bavaria. There are of course a million recipes, but I think this is the most basic and original one: 1 part butter, 2 parts cheese, onion and some spices. Simple and delicious.
This is perfect for that rest of Camembert that has gotten too pungent to eat. But you can use any intense and soft cheese, in some regions of Germany they use Romadour, Limburger or even Harzer. And stretch it with cream cheese if you find the taste too strong.
03 July 2010
About a year ago, I made macarons for the first time. Though I still can't manage to produce those beautiful, smooth caps, I still enjoy making them. And the combination of chocolate ganache and the smooth, almond-y taste of the macarons is still unbeaten.
Don't be afraid - the ganache is terribly easy to make, just chop up the chocolate, pour over the boiling cream and stir slowly until you have a shiny and glossy cream. Just follow these instructions in one of my older posts. Because the ganache needs quite a long time to cool, it is best to make it one day ahead.