Perfect Party Dishes Blog Event

We all love parties and get-together. Cooking, eating, drinking and generally catching up and just plain having fun. But before I give you your invitation to this party let me tell you a story first.

I have always loved cooking. Let's put it this way. I cook for others. When I see the smile on their faces I know that all my efforts are paid off. A year ago, during my pregnancy I lost all my cooking powers and I hated so much being in the kitchen. They said it was due to my hormones. For months my husband suffered eating disgusting food that I cook :-). I thought I will never get back this passion again. The delicious world of blogging has helped me a lot in finding it back. Then I opened this kitchen few months after I gave birth. Everytime I look back at that point of my life I cannot believe my eyes on how fast time flies. My baby girl starts to have confidence to walk. She has more and more teeth. Her hair starts to grow longer. Well you see my baby girl will turn one year old in few weeks time. I only feel excitement for her as this big day approaches.



So in celebration to my little darling's first birthday festivity I am happy to announce my very first hosting event: Perfect Party Dishes blog event. So here's how you get the ticket to this party: I will be needing perfect party recipes (I do, I really need) it could be savory or sweet or it could also be a drink or a cocktail, it could be simple or complicated. It's your choice. Surprise me :-) and my guests.




Post your entries anytime between July 24- August 15 with a link back to this post. And send me your entries at dhanggit ATgmail DOTcom with the following details:

Name:
Name and URL of Your Blog:
Name and URL of Your Recipe Post:
Location: Optional
Photo: 200 pixel larger

Use of the logo is optional. (You can use the smaller logo on my sidebar)

I'll be posting the round-up sometime during the week of August 15. And the best part I will be giving away a prize (to be announced later) to the winning recipe that will be chosen by my panel of gourmet french critic (in other words my family). It will be shipped worldwide at my expense. Those who aren’t bloggers are also welcome to submit recipes and photos which will be included in the round-up and the competition.

So what are you waiting for, help me out in preparing Mayumi's first birthday party. :-) I'll be waiting for your entries.

Homemade Orange Wine

Orange wine

What is told in the ear of a man is often heard 100 miles away. ~Chinese Proverb

My mom always told us to mind our own business. It is a sign of respect to other people. But one Tuesday afternoon in the organic market in our area, I couldn't help myself eeves dropping two wine connoisseurs conversation. Their topic was how to make your own Home-made Orange Wine. I hope you like my Wordless Home-made Recipe this Wednesday.


This wine is just perfect for summer. The light and fruitful flavor of this wine will perfectly harmonize with the color and odor of the season.


Orange Wine

for every liter of white wine or rose wine you will need
2 organic oranges
20 cl of alcohol of at least 40% (I suggest you use Calvado, Armanac, Grand Marnier etc)
16 teaspoons of sugar

Cut the oranges in quarter. Mix the wine, alcohol and sugar together and let the oranges macerate for three weeks in this mixture. You need to put them in one big plastic container tighly covered like an empty water plastic container. Everyday you need to shake a little bit. After three weeks maceration, filter the wine twice to be sure that there is no more orange pulp left in the wine. Pour them on your wine bottles and put back the cork. Orange wines are served cold to accompany your white meat dishes, seafoods, or desserts. This wine is also best appreciated for the apperitif.

Drink moderately....

You can also try my other wine recipe:

Walnut wine

Lime Black Sesame Prawns with Asian herbs Spaghetti

Lime Black Sesame Prawns with Asian herbs Spaghetti

Dreams are often most profound when they seem the most crazy. I didn't said that but Sigmund did. :-)

I consider myself most creative when I sleep. Do not laugh at this its just simply because my subconscious mind could forge unfathomable images in my dreams. I am sure you will think that either Stephen King lives in me or I am just simply fool if I were to tell you how horrifying my nightmares are. But anyway who didn't have a scary one? We all suffered nightmares.

But imagine how hard it must have been for the young minds to confront them. Much worse if it's just an eleven month old baby that will have to brave all these. Well let's put it this way: my husband and I did not sleep well (at all) last night. It was brutally interrupted many times by our daughter's cry. We took turns several times in appeasing her. Well she's having her first nightmares. Our book said that this is normally the moment when babies have more nightmares. (What?) ( Does this mean there will be more moments like this? Sigh)

As I type this post I still have my eyes really drowsy. I think I will need to go back again to bed. Zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

By the way, this is my entry for this three delicious ingredients chosen by Peter of Kalofagas (the last month's winner. You need to check the cake he made it's awesome) for this month's Royal Food Joust, an event created by Jen of The Left Over Queen.

for the Lime Black Sesame Prawns

10 pieces of large prawns
2 tablespoons of grated lime rind
2 tablespoons of lime juice
salt, pepper
2 tablespoons of black sesame seeds
1 teaspoon of cumin seeds
2 tablespoons of sesame oil

Peel prawn bodies leaving head and tails intact. Combine lime rind, lime juice, cumin seeds, black sesame seeds and sesame oil. Allow prawns to stand for about twelve minutes. Cook prawsn on a hot char grill or pan for 1 minute eadh side or until it changed into golden brown color.

for the Asian Herbs Spaghetti

500 g of spaghetti noodles
half a cup of Thai Basil leaves
1/4 cup of coriander leaves
2 tablespoons of light soy sauce
2 tablespoons of honey
1 tablespoon of lime juice
2 tablespoons of cooking wine like Mirin
salt, pepper

Cook the spaghetti noodles as indicated in a boiling water. Drain. Toss basil and coriander through spaghetti. Combine all the rest of ingredients and pour over the pasta. Toss to combine. Place the spaghetti on serving plate and serve with the black sesame prawns on the top.

Try my other related recipes:

Strawberrt Gazpacho and Basil
Drunk Shrimp in Sake
Spicy Fettuccini

Authentic Tempura Recipe

Zuccini Flowers

Say it with flowers.

I remember there was one time as a teenager when my youngest sister told me, that If my boyfriend would not offer me flowers he doesn't really love me. I know it sounded irrational but you know she's just being romantic. :-)

Flowers have long signified love, compassion, flirt (?) and admiration in our society. Their colors and beauty have awed almost all walks of life. But recently they have been creating delicious waves in our palate too. From vibrant Pansy flowers to immaculate Jasmin have not escaped the ingeniousness of our notorious chefs around the globe. In France alone, the blooming flower consumption have paved way to organized gastronomic promenade in the forest providing crash courses on comestible flowers in the nature. This naturally ends up in the kitchen where a cooking class awaits the participants.

I must admit that everytime I am in the market I am always tempted to savor these colorful petals but their lavish prices hinders me from doing. Naturally only this time I opted to settle for these delicious zuccini flowers that fits more my budget. Next time you'll have a bouquet of flowers think twice if you'll put them on your vase or on your plate.




Zuccini flower Tempura

Tempura batter:
(I got this recipe from my Japanese foster Mom in Osaka)

This is a standard recipe you can use for any type of tempura you want

The rule: Egg + Ice Water : Flour = 1 is to 1

The quantity of beaten egg and ice water should be equal to your flour. Mix the eggs with your ice water. Mix well. Add the sifted flour all at one time. Dont stir too much, the batter should be thin and lumpy to be sure your tempura is crispy. Add ice cubes. You can divide it into three portions and keep them in the fridge to prevent them from becoming sticky.

I'll be sending this recipe to Kelly our host for this week's Weekend Herb Blogging, that lovely event created by Kalyn. (I just got a message that this week's WHB was cancelled by Kalyn due tothe death of one of our friend in the blogging world Sher of What did you eat?).

Sooo Oishii!!

Try my other Asian Recipes:

Easy Stir-fry Noodles
Tom Yam Soup
Prawn Pineapple Curry
Bagoong Rice

Chocolate Charlotte with berries

Chocolate Charlotte with different kinds of berries

Making tough decision by definition is never easy nor fun. And I never consider myself a specialist in this domain neither. For I am the type that would probably do a mini myni mo or draw lots in making crucial decisions :-). So yesterday when a good friend of mine asked for my advice on a career decision move, I knew it was way out of my league.

She's one of the talented and intelligent person I know. And for one, she would never occupy that VP post in a big shipping corporation if she'st not well deserving. But she wanted to quit and leave everything she has worked hard for for years. I listened to her most of the time, I knew she needed someone to listen to her. And when it was my time to talk I just told her not to make any hasty move at the height of our emotions that she will regret afterwards. She thanked me and felt relieved afterwards. I am really glad to be of help.

Well she's not called Charlotte, but I do hope this edition of my Friday Dose of Chocolate will give her some dose of encouragement and happy thoughts.

I'll be sending over this Chocolate Charlotte with berries to Susan of Food Blogga, the lovely host of Sugar High Friday, playing along with berries .

Chocolate Charlotte with Berries

about 22 pieces of ladyfinger biscuits
about 15 g of gelatine powder
about 1/4 cup of raspberry coulis
150 g of dark chocolate
25 cl of heavy cream (very cold)
25 g of sugar
some ice
half a cup of raspberry syrup (or any berry syrup)

Start by warming up in a casserole hlaf of the raspberry syrup then add the gelatine powder. Cut the fire and pour in the raspberry coulis, mix well. Melt the chocolate in bain marie set aside. Whisk the cold heavy cream (you can put some ice on it) to make your cream chantilly. Add little by little your sugar. Fold in delicately the melted chocolate and the raspberry mixture. Dip lightly your ladyfinger biscuits on half of the remaining raspberry syrup and assemble it on your charlotte mold. If you prefer you can also make smaller charlotte using ramekin. Line up your dipped biscuits on the side of your mold, then pour your chocolate raspberry mixture. Refrigerate it for 24 hours. Decorate the top with berries of your choice.

Some Charlotte facts:

Charlotte is a typical chilled dessert with sponge cake or biscuits. It is normally serve cold during summer. You can vary you charlotte by putting bavarian cream, purée with gelatin or even chocolate mousse. You can also do some savory if you want. Its origin is vague, some claim it originated from the English word "charlyt" which means a dish of custard. While others claim it was named after Queen Charlotte the wife of King George III.



Try my other berries recipes:

Mango Blueberry Opera Cake
Home-made yogurt with red fruits
Poached pears with wild thymes and raspberries

Zuccini and Parmesan Bread

Zuccini and Parmesan Bread

I have one word to describe my post absences for the past days: virus! My computer unfortunately contracted an "unidentified virus" that wouldn't let me surf the net if my firewall wasn't down. It was a total headache for I never realised that it was indeed a virus. I thought it was the wifi captor that wasn't working very well. Anyways, it pays well to have a hubby that loves repairing computer :-) And thank God for his patience, for it wasn't the first time I caught a virus. :-)

Lesson learned: bake a good bread before announcing to your husband that your computer is broken. You have more chances he'll repair it.

I'll be sending this over to Aparna of Diverse Kitchen hosting the 12th edition of Bread Baking Day an even created by Zorra. And this is for Susan's weekly Yeastspotting.


Zuccini and Parmesan Bread

1 sachet of dry yeast (about 7 g or 1 tablespoon)
500 g of flour
40 cl of water
10 g of salt
1 small zuccini washed and grated
half a cup of grated parmesan cheese

I used a bread machine to knead this recipe. Put the flour, water, salt and yeast and press the button applicable for making bread. At the first beep of the machine add zuccini and parmesan. It will continue to knead the dough. Wait until after the first rise to get the dough and handle it on your floured table. Shape it accordingly to the forms you want and let it rise for the second time. Spray some water on the surface of the dough if you want a crispy bread on the top. Let it rise for an hour. Preheat the oven at 200° celsius and bake them for 30 minutes. Let them cool completely before enjoying them. You can serve them with salad or hot and cold soups.




Enjoy my other bread recipes:

Caramelized onion and Roasted Tomatoes Foccacia
Home-made Croissant
French Bread

Peanut butter Chocolate Maple Syrup Marble Cake

How many friends do you have?

My granddad popped us this question when we were kids. I proudly claimed that I have plenty. He looked at me and smiled and told me he only have very few. Why is that so we asked him. And he replied to us by telling that it is not the number that counts but the quality. He told us that he had very few friends but they were real and sincere friends. He then recounted the story way back during WWII of how his american friend saved the life of my granddad's family one night when a group of a Japanese soldiers attacked their village. He told us with teary eyes, you see if weren't for him I wouldn't be here to tell you this story. And this happened long long time ago. Everytime I look back at this moment, I know that this have served its purpose. Because I grew up with lots of friends. And I can proudly claim that they are real and sincere. For all the ups and downs of my life, they were there. I feel so lucky :-)

And as I type this post I am on my way to meet up with some bloggers. Well you see I thought of writing about friendship because never I would imagine to develop real friendship too through blogging. So this Friday edition of my Friday Dose of Chocolate I'll concocted this special peanut butter chocolate marble cake for them. See you later guys!

Peanut butter Chocolate Maple Syrup Marble Cake

3 eggs
120 g of sugar
175 g of flour
165 g of butter
3 tablespoons of maple syrup
2 tablespoons of peanut butter (put more if you are a great fan)
1 tablespoon of Nutella choco spread
50 g of dark chocolate
a pinch of salt
1 table spoon of baking powder
10 g of butter to grease the baking dish

Start by separating the yolk and white of your three eggs. Cream the yolks with your sugar, melted butter and maple syrup until it becomes creamy. Add the flour, salt and baking powder. Mix well. Beat the egg whites until they become stiff and fold in gently the mixture. Divide this cake mixture into two. Mix your melted chocolate and nutella spread on the other half and your peanut butter on the one. Pour the two flavors at the same time on a greased baking dish of your choice, or you can pour them alternately to make that marble effect that you want. Preheat the oven at 180° celsius and bake it for thirty to forty minutes. To avoid burning the top you can put an alluminum paper on the top of your cake during the last ten minutes of its cooking time.


Here are my other chocolate recipes:

Chocolate clafoutis muffin style
Sacher Torte
Toblerone Molten Cake