My Ebooks:

My Ebooks:
A thoughtful blend of original ‪‎photography‬, ‪haiku‬ and ‪calligraphy‬; a cathartic journey upon fluid images and simple words.

27 May 2010

The Four Velveteers go cheesy nutting

Here we go again! It is Velveteers time!! Actually, to be honest, it was almost one week ago and I finally managed to cook up the dish I planned, photo shoot it and now write about it.
 What did I do in these days? I catered a birthday dinner party. It was great fun; it is always great fun to be able to make people happy. The suddenly super hot and humid weather made me feel 10 years older though, aching bones, legs and so on. Yeah, I missed only (extra) gray hairs.
For this round of the Four Velveteers; Aparna, Asha, Pam and me decided to prepare a dessert that would feature nuts.
From the first moment I wanted to include cheese in my dish; the idea was a new catch on the classic Greek dessert based on yogurt, honey and nuts. On the way thinking about how to realize it, I was more interested in using Camembert.
The idea was now to hollow a little Camembert wheel keeping the shell as container for the dish, the scooped out cheese would be turned into a nice fondue sauce.
The other ingredients for the dish would be seasonal and refreshing; that means rhubarb and strawberries!
During this season I can consider myself as blessed; this region of Germany (North Rhine Westphalia) produces some of the best strawberries I have ever eaten. They are not what we would recognize as perfectly ripe, inviting looking strawberries; they have more of an orange pinkish hue than the bright purplish red we are used to. But their scent, oh my...
If the look isn't enough to drive you closer, their intoxicating sweet, aromatic, honey like aroma is just fantastic.
I am not very familiar with rhubarb, but few trials with it and you easily get why it goes so well with strawberries and oranges; its taste actually reminds a lot of these fruits.
As nuts I decided to use hazelnuts. I finally converged on the perfect way to roast them so nothing is stopping me to enjoy them, So here you are my:

Strawberry and rhubarb jelly salad served with a sweet fondue sauce and a licorice candy disk

15 May 2010

This ain't a Lasagna

I am just back from my trip to Sicily visiting my family; trying to get used again to Germany with its gloomy and cold weather, I got in a terrible lousy mood. Totally lacking energy, sprint, inspiration. Thankfully it was that time of the month when the Daring Cooks challenge comes to its deadline, so the dinner was fixed. And what a yummy dinner!

Barbara of Barbara Bakes has chosen for us Mexican Enchiladas. First time I try my hand at Mexican food, though I always wanted to start fiddling with this cuisine. The bold flavors, spiciness and freshness always attracted me, probably reminded me of Southern Italian cuisine.
Tonight then I was more than happy to jump on the Daring train and start fixing my dinner.
The recipe we have been asked to follow was taken from finecooking and here it is.

Stacked Green Chile & Grilled Chicken Enchiladas