NOI...

RAS-LE-BOL! UN PEU...BEAUCOUP...PASSIONNEMENT

Many complained of my disappearance from the "Blog World"...I have to thank them, even if some were just missing the recipes (you know yourselves!).

The last weeks (did they turn into months?), were not easy....not just work to blame, even if it grew exponentially ever since assuming more responsibilities...but private life that has been feeling like the roller-coaster I was trying to avoid.

Twists and turns...so right. Without any notice came this "ras-le-bol" as we say in french "fed-up" not being a quite good translation, I could only express what I feel with the closest expression I know, came up and really made me not care of anything. I was living and breathing work, until I came to my senses...not good in doing so. Why did I have to bury myself into work to forget I was upset, to forget that hearthache is but reality in life...

Thought of shutting down the blog, of shutting down all the pages I have scattered around the internet world, I shut my self from family and friends...

Was it worth it? No. Somehow, I woke up to what was happening, smile and laughter being back, re-contacting all friends and being more present regarding family. I found out I was OK with myself, that I actually enjoy everyday of my life and that I could actually have that "famous" laughter back...it feels nice.

So the purpose of this post, is to actually thank all those that were patient, that worried when they saw that I wasn't laughing, that were there doing nothing but looking at me in silent support and kept sending little funny messages and surprises to bring me back to my old self...the positive, optimist, laughing person I am...

Be ready for more posts...even for more recipes (don't need to say who you are...!)

I DON'T BELIEVE YOU...

I don't mind it
I don't mind at all
It's like you're the swing set
And I'm the kid that falls
It's like the way we fight
The times I've cried
We come to blows
And every night
The passion's there
So it's got to be right
Right?

No I don't believe you
When you say don't come around here no more
I won't remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

I don't mind it
I still don't mind at all
It's like one of those bad dreams
When you cant wake up
It looks like you've given up
You've had enough
But I want more
No I won't stop
Because I just know
You'll come around
Right?

No I don't believe you
When you say don't come around here no more
I wont remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

Just don't stand there and watch me fall
Because I, because I still don't mind at all

It's like the way we fight
The times I've cried
We come to blows
And every night
The passion's there
So it's got to be right,
Right?

No I don't believe you
When you say don't come around here no more
I won't remind you
You said we wouldn't be apart
No I don't believe you
When you say you don't need me anymore
So don't pretend to
Not love me at all

I don't believe you

ραβανί (ravani)...

Greeks love desserts soaked in light-scented honey or sugar syrup. I can remember how much I enjoyed Ravani and today, I just could not help it and had to try to bake one. Was hesitating between all the great recipes like "Baklava", "Galaktobouriko", "Bougatsa" or a good "Yiaourtopita me Karythia kai Fystikia Aiginis" (Greek yogurt, walnut and pistachio cake with syrup)...but after roaming my fridge I settled for a Ravani.

The smell that invaded my kitchen reminded me of all the time I spent in Greece and how much I miss it. I hope you'll enjoy baking it as much as I did!

καλή όρεξη!

Ingredients:

• 2 cups of fine semolina
• 1-1/2 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 cup of sugar
• 1 cup of margarine or butter, softened
• 6 eggs, separated
• 1 cup of whole milk
• 1 teaspoon of grated lemon peel
• 2 tablespoons of water

Syrup:

• 3-1/2 cups of sugar
• 3 cups of water
• juice of 1/2 lemon
• Vanilla

Preparation:

1. Preheat oven to 180°C.
2. Sift the flour and whisk with semolina, baking powder, and baking soda.
3. In the processor mixing bowl, cream the butter. Add egg yolks, sugar, and grated lemon peel and continue to mix until light and creamy.
4. Add the flour mixture 1/2 cup at a time, alternating with the milk, until completely blended.
5. Remove from processing bowl and transfer to a large mixing bowl. Whip the egg whites with 2 tablespoons of cold water to the stiff peak stage, and with a wooden spoon, stir carefully into the batter until thoroughly distributed.
6. Transfer the cake batter to a lightly greased baking pan (I have used a baking pan that you can throw away after as I couldn’t find the right size. This aluminium baking pans can be found at any supermarkets) and spread evenly with a spatula.
7. Bake at 180°C for approximately 45-50 minutes. Cake will pull away slightly from the sides of the baking pan when done.
8. Remove from the oven and allow cake to cool in the pan for 15-20 minutes before starting the syrup.
9. Cut cake into small squares or diamond-shaped pieces.

Prepare the syrup:

1. Combine sugar and water in a saucepan and stir until sugar is completely dissolved.
2. Add vanilla.
3. Boil for 10 minutes.
4. Stir in lemon juice, remove vanilla and pour the hot syrup over the lukewarm cake, evenly and very carefully to avoid collapsing the cake, starting at the outside edges.
5. Allow to cool completely.
   

The Sawmill

To A. with thanks for making me laugh...always when I need it!

Sei-te de Cor

sei de cor
cada traço do teu rosto, do teu olhar
cada sombra da tua voz e cada silencio,
cada gesto que tu faças,
meu amor sei-te de cor

sei cada capricho teu e o que nao dizes
ou preferes calar, deixa-me adivinhar
nao digas que o louco sou eu
se for tanto melhor
amor sei-te de cor

sei porque becos te escondes,
sei ao pormenor o teu melhor e o pior
sei de ti mais do que queria
numa palavra diria
sei-te de cor.

sei cada capricho teu e o que nao dizes
ou preferes calar deixa-me adivinhar
nao digas que o louco sou eu
se for tanto melhor
amor sei-te de cor

sei de cor cada traço do teu rosto, do teu olhar
cada sombra da tua voz e cada silencio,
cada gesto que tu faças
meu amor sei-te de cor

Paulo Gonzo

Quem Me Leva Os Meus Fantasmas

Pedro Abrunhosa simplesmente fantástico...

Save Miguel!

A very good idea...ecology with a twist of humour...maybe the only way to seriously start thinking about what we are doing to our planet...and if on top it speaks of my beloved Portugal...then I am all for it!

Obrigado ao Paulo e Zé de "Felizes Juntos" por me terem feito descobrir esta campanha que merece toda a nossa atenção!

AFRIKAANS...ASSEBLIEF

Afrikaans Language Monument in Paarl, Western Cape, South Africa

Many of my readers and friends have been having the following comment "hey, what's up with this strange language that popped up on your blog?". I smile each time I read or get that kind of comment, because I also used to think like that...what a strange language...like I said...I USED to think that.

Those who know me, know how much I like to travel and discover new cultures, as well as learning new languages. For me it is natural that if you are visiting another country, one should try to find a few things about it first and try to learn a few sentences...it is always appreciated. I could find one is better welcomed when we make an effort, I have verified that in each of my travels around the globe.

Question is, why Afrikaans? Don't know my self. I was in South Africa years ago, but hadn't "click" with it, after all, everyone was speaking in English...

One morning after a conversation on different languages spoken with a friend, I got "challenged" to learn Afrikaans, I took it up. Thought I was making a mistake, because it sounded like a complicated language where "g" turns into "rhh", "v" turns into "f", etc and the grammar seems so "obscure"... I was so far from reality. What I wasn't expecting was to literally fall in love with this beautiful and so "smooth" language. Afrikaans is not harsh at all, although it may seem for the untrained ear.

With learning the language came also learning the culture and everything around it (including the recipes!!!) and letting go of some pre-conceived ideas...

How to explain the fun I am having, how much I enjoy each time I discover I understand what I am being told in Afrikaans and how much I am amazed of how automatic it is becoming for me to reply...although sometimes the order of the words isn't quite right (different grammar rules)...but that has occasioned some very good laughter moments!

So, to answer all those who have asked, there is no particular reason just the fact that I like it and that I would like everyone to discover how beautiful it is.

Afrikaans is one of the 11 official languages of South Africa. If you are interested in knowing a bit more you can visit this site (Wikipedia). Try also to learn a little bit more about the Afrikaans Language Monument here.

YSTERVARKIES

INGREDIENTS:

• 350g Bruismeel (Flour)
• 7ml bakpoeier (baking powder)
• 1ml sout (salt)
• 125g botter of margarien (butter of margerin)
• 250g suiker (sugar)
• 4 eiers (eggs)

1. Sif bruismeel, bakpoeier en sout saam (Sieve flour, baking powder and salt together).
2. Klop botter en suiker tot romerig (mix the butter and the sugar until creamy).
3. Klop eiers een vir een by bottermensel en meng goed na elke byvoeging (add the eggs one by one to the butter mixture and blend well).
4. Voeg gesifde bestanddele bietjiesgewys by en roer tot alles net gemeng is (add the egg, butter and suger mixture to the rest of the ingredients and mix well).
5. Skep in panne, maak gelyk en bak 15 - 20 minute (Pour in baking pan and cook for 15 - 20 minutes).
6. Keer uit op draadrak en laat afkoel (put the dough on a rack and allow to cool).
7. Sny in blokkies van sowat 3cm x 3cm (cut in squares of 3cm x 3cm).

The picture above is here for one sole purpose, a private joke
between me, A. and T. (Bigger sieve!)

STROOP (Syrup):

• 375ml kookwater (water)
• 600g suiker (sugar)
• 1ml sout (salt)
• 15g kakao (cocoa)
• 15g botter (butter)
• 5ml vanieljegeursel (vanilla essence)

DECORATION:

• 400g klapper (coconut)

1. Meng kookwater, suiker, sout, kakao, botter en vanieljegeursel in n' dubeel kastrol. (Mix water, sugar, salt, cocoa, butter and vanilla essence together in a cooking pan - let it get syrupy).
2. Doop koekblokkies vinning in stroop en sorg dat al sy vier sye bedek is (dip cookies in the syrup and make sure that all sides are coated with it).
3. Rol in klapper en plaas op draadrak (roll the cookies in the coconut and place on rack).

Dit is heerlike! GENIET!!!!!

Peanut Butter Cookies...

INGREDIENTS:

• 250g butter
• 500ml sugar
• 2 eggs (whisked)
• 125ml smooth peanut butter
• 10ml bicarbonate of soda
• 25ml milk
• 5ml vanilla essence
• 500ml flour (sifted)
• 500ml Oats
• 500ml coconut
• 500ml cornflakes

PREPARATION:

1. Preheat oven to 180 °C.
2. Cream butter and sugar.
3. Add whisked eggs.
4. Add peanut butter and mix well.
5. Dissolve bicarbonate in milk. Add essence. Add to butter mixture and blend well.
6. Mix the rest of the ingredients (flour, coconut, oats, and cornflakes). Add to the peanut butter mixture. Mix.
7. Form walnut-sized balls. Place on greased baking tray (or covered with baking paper) and flatten slightly with a fork.
8. Bake for 10-15 minutes until golden and done.
   

Makes approximately 8 dozen cookies!

SAL JY ONTHOU

"Sal jy onthou" by Nianell

Suid-Afrikaners ken haar as die “Engelstem”. Ek stem saam. Sy het 'n wonderlike stem!

KOEKSISTERS...

Koeksisters are sweets from South Africa and it is dough made in the shape of a plait, that is deep fried in oil and then dipped in a cold syrup.

If you keep your oil hot and the syrup very cold you get the perfect koeksister - crisp and crunchy on the outside and soft, moist and syrupy on the inside.

Making koeksisters is time-consuming and labour-intensive, so plan ahead to set a night and day aside for making this delicious treat. You can also do like me, plan ahead and invite friends for the afternoon to have fun cooking the koeksisters...from experience, I can guarantee some good laughs!

The syrup is made the night before to chill in the refrigerator. If the syrup isn't cold the dough won't soak up the syrup and you will end up with a dry koeksister.

DAY 1

INGREDIENTS (SYRUP):

• 15ml lemon juice
• 12 cups sugar (250ml)
• 5ml cream of tartar
• 3 small pieces of cinnamon sticks
• 2ml ginger powder
• 1.625ml water

1. Mix the ingredients in a pot
2. Bring into a boil while stirring - sllow the sugar to dissolve
3. Turn the heat to medium and allow to boil for 10 minutes
4. Cool down.
5. Leave in a fridge over night (It has to be very cold when used. A little trick, have lots of ice ready to keep your bowl of syrup very cold at all times!)

DAY 2

INGREDIENTS (DOUGH):

• 4 X 250ml flour
  
• 20ml Baking Powder
• 1ml salt
• 60ml butter
• 3 large eggs
• 150ml water
• 750ml cooking oil
• Invite friends over!

1. Sieve the first 3 ingredients
2. Rub the butter into it with your fingers
3. Mix eggs and water until foamy
4. Add egg mixture slowly and mix with hands
5. Prepare dough (knie) for 5 minutes
6. Roll out the dough about 6mm thick - cut and plait
7. Heat the oil
   
8. Keep the syrup close by (bowl of syrup within another larger bowl full of ice)
9. Fry koeksisters until golden (not too many at a time)
10. Dip into syrup immediately. Hold in syrup for a few minutes (reason why it is better - and funnier - to be 2 to do this, one persons fries and the other one holds the koeksister in the syrup).
    

I would like to thank my "funny" visitors of this afternoon for the laughs and the fun we had baking the koeksisters!

LEECHIE TART...

INGREDIENTS:

• 1 tin evaporated milk
• 1 tin condensed milk
• 1 container cottage cheese (smooth)
• 125ml lemon juice
• Biscuits and butter (for the tart base)

PREPARATION:

1. Put into a tart ring, a crust made from the butter and the finely minced biscuits
2. Drain the leechies and keep their juice aside
3. Mix together evaporated milk, condensed milk, cottage cheese and lemon juice
4. Add the leechies to the mixture
   
   

TOP OF TART:

1. Slightly boil the juice from the leechies together with one spoon of maize flower.
2. Spread over the tart.
   

LEMON CAKE!

Cake
Ingredients

• 1 yoghurt (nature, vanilla or lemon)
• 4 eggs (if small, 6 eggs)
• 3 cups (yoghurt) of flour
• 2 ½ cups (yoghurt) of sugar
• ½ cup of oil (neutral taste)
• ½ cup of cream
• Yeast
• 1 lemon
  

1. Pre-heat oven at 180°C
2. Separate the whites from the yellow of the eggs.
3. Whip the whites of the eggs until firm. Keep aside.
4. Mix the yellow of the eggs with the sugar and whip until creamy.
5. Add the yoghurt to the eggs/sugar cream.
6. Add the yeast to the flour.
7. Add the flour to the yoghurt/sugar/eggs preparation.
8. Add the oil and the cream.
9. Add the grated lemon zest and juice of half of the lemon.
10. Add the whipped whites and mix in gently.
11. Cook for about 40-45 minutes. The best way to be sure the cake is cooked is to put in a toothpick; if it comes out clean the cake is baked.
    
    
    
    
    

Lemon Syrup
Ingredients:

• 3 lemons (juice only)
• 1 glass (careful, not too big and not to small either) sugar
• 2 glasses water

1. Put the sugar with the water in a pan.
2. Add the juice of the 3 lemons and let it boil until sticky syrup is formed.
3. The best way to check if your syrup is ready is to put in a spoon. If it sticks to it then it is ready. However, to be sure pass a finger in the back of your spoon (careful not to burn yourself) and see if the line your just did on the syrup remains clean.
4. Pour over the cake still warm.
5. Let it cool until serving time.
   
   

TUK TUK...COMING THROUGH...!!!

Coming back to my post about India, I was reminded this morning that there was much more to say about it...true, but it was not my primary intention when writing that particular post.

Nevertheless, it is true that during that week, many situations happened that deserve a little "highlight".

Many funny moments (unbelievably funny!!! One time at dinner I laughed so much - and was not the only one - I completely forgot there was important people at the table as the atmosphere was so great), many hard working moments and moments of peace and enjoyment.

So let me tell you about one particular moment...the motorickshaw ride!!!! Have you ever had the impression that you had absolutely no idea of what you were doing and if you would still be alive the next second? NOOOO???? Well, get on a motorickshaw and go for a ride in the Indian traffic...funny as hell (excuse the expression) and scary as hell!

Where to start? Maybe I should mention the fact that it seems that traffic rules are not to be respected, after all, what are they for? Or do I mention when big trucks pass by and it just happens that their exhaust pipe is at your face level and you have this incredible warm wave hitting you on the face and when you think you are going to faint because of that unusual heat there comes the second wave...the smell...ah that is probably the best part...the smell...oh smell of wonders!!!! Huh...it helps you turn red, yellow, blue...just pick the colour you like best! Preferably some colour that matches what you are wearing on that particular moment...I was lucky I was wearing black, so ...was an easy pick! Can you imagine the dilemma if I was wearing another colour????

Oh...do I also dare mentioning people rushing by in the middle of the traffic instead of using the pedestrian crossings...drivers that only seem to know one (or two) traffic rules i.e. HONK AS MUCH AS YOU CAN AND OCCUPY ANY EMPTY SPACE IN FRONT, AT YOUR SIDE OR BEHIND YOU!!!

When we reached our point of destination (after having zigzagged our way trough) and I got out of the motorickshaw, I didn't know if I was going to throw up or just plainly lay on the floor and try to recover my breath!

To be honest, I enjoyed every minute of that ride...I really did (was laughing all the way back too)! It is an experience I would recommend to everyone at least once. It was even funnier because I wasn't alone...if I was I would have "behaved" as a "lady" (well, yes...I am!) is suppose to.

Anyway, advice is, go to India, go on a motorickshaw ride (preferably be as lucky as I was to be with a wonderful person who has a sense of humour the size of the universe) and have the time of your life!!!!

I happened to be with a person (you will recognize yourself) who has a sense of humour which is as weird and as huge as mine...try that too if you can...go on a motorickshaw with a person who has a solid sense of humour....it gives another dimension to it!

I would go on a motorickshaw right now...for sure! I may joke, but I love India and all its little "tweaks"!

Don't miss the next episode of "The Adventures Of A Lady (well yes!) In India"!

Unfortunately, this time the pictures I took in India did not come out OK, so I am using motorickshaw pictures I took 4 years ago when I was in Hyderabad.

Cheesecake...from India with Love!

The need to bake (although am not quite sure, one can talk of "baking" regarding this cake), is still to overwhelming to let it go...as a result I have made a special cheesecake. A recipe I have learned from a friend of mine from India and who lives in Dubai.

I stayed at Rani's place for a week and believe me was hard remembering I needed to diet...was not only the sweets, but all the other recipes, and her "masala dosa"...mmmiiiiaaammm...and if I would speak of Elizabeht's coffee...but I better stop here before I start craving for things I shoudl not eat (where's the chocolate when needed????????)!

Ok, so here goes the recipe...I have modified it a bit (sorry about that Rani and Elizabeth!) but I guess that is the whole point when it comes to cooking...experimenting!

By the way, the cookies were a major success at the office...so, have a go at the recipe and don't hesitate in "experimenting" too!

PINEAPPLE CHEESECAKE

Missing in the picture, the butter

INGREDIENTS

• 1 can condensed milk
  
• 1 can sliced pineapple
  
• 1 packet whipping cream
  
• half glass fresh lemon juice
  
• Digestive biscuits nicely powedered
  
• Butter melted
  
• Hazelnuts (this is my "addition" to the recipe!)
  

For the base

1. Mix the powdered digestive biscuit with the butter. I have added the halzenuts for a little "pizazz" and a to have a difference of consistence between the finely powedered biscuits and the crunchy feeling of the halzenuts.
   
2. This is the base of the cheesecake, so firmly press it on the bottom of your cheesecake pan or other "presenter" so that your base stay firm when serving.
   
3. Whip the cream nicely - Keep aside.
   
4. Mix the lemon juice constantly stirring into the condensed milk (in a pan).
   
5. Chop up the pineapple nicely leaving a few big bites.
   
6. Mix the whipped cream and the chopped pineapple.
   
7. Now mix this with the condensed milk and lemon juice.
   
8. Pour this over the digestive biscuit base.
   
9. Easy...refrigerate for 4 hours before serving in the chiller.