Fantastic new tunes from the latest Belle & Sebastian project..................................................................this is the track: the party line---------
27 February 2015
20 February 2015
18 February 2015
This is a combination of carrots and coconut milk which along with the fresh cilantro and the red curry powder make one of the most perfect soups I have ever tried out. I substituted coconut milk (only because I didn't have that in my pantry at that time) with coconut cream and water until I reached the desirable coconut milk consistency. I also made red curry powder from scratch which is no other than mixing ground coriander, ground cumin, chili pepper, red pepper and cardamon together. If you are not a chili person, you can simply pass with the chili/red pepper addition. It will be delicious either ways. Recipe follows.
Coconut curry carrot soup (adapted from A cozy Kitchen)
2 tablespoons coconut oil (or olive oil) 2 small shallots, minced
3 garlic cloves, peeled and smashed
7 small carrots, peeled and diced (equals to about 2 cups of carrots)
1 tablespoons red curry powder
2 teaspoons freshly grated ginger
3 cups vegetable broth
1 1/2 cups coconut milk
1/2 teaspoon table salt, plus more if needed
Fresh cilantro, for garnish
In a medium pot, heat the coconut oil, over medium heat. When the oil is hot, add the shallots and cook until translucent, about 5 minutes. Next, add the garlic cloves, carrots, red curry and fresh ginger; stir until everything is thoroughly mixed and cook for about a minute, until very fragrant.
Mix in the veggie broth and coconut milk. Once the mixture reaches a slight simmer, turn the heat to low, cover the pot and allow to cook for 20 minutes, until the carrots are tender when poked with a fork.If you have an immersion blender, puree the soup until smooth. If you don’t have one, no biggie. Carefully add the soup to the blender (you’ll have to do this in a few batches) and puree the soup, being sure you allow the hot air to escape (if not, you’ll have a bit of an explosion on your hands).
Adjust the soup’s consistency, if you like. I added about 1/2 cup of veggie broth to thin it out just a bit. Next, salt to taste. (I added about 3/4 teaspoon of salt).Divide the soup between bowls and garnish each one with a sprinkling of freshly chopped cilantro
/red curry powder making in my favorite marbled french kitchen style pestle and mortar/
12 February 2015
09 February 2015
We had dinner at Bocado recently. The place is making a really good burger (that's what it actually is famous for) but what I absolutely loved was the fact that you can have really wonderful salads. The quinoa and the black rice ones were probably my favorites..One of the cons: the small portions, but hey! maybe it's for the better, don't ya think? ;)
12 January 2015
09 January 2015
08 January 2015
I don't know what the strongest component that makes this country so beautiful and extra missable is, but I know it has it all.
*throwback on some of the little things of everyday life that make me happy......................................................................history, cold coffee, palm trees, almond & chocolate, food, sandals, sand, bear feet, sanded.
05 January 2015
Hey you guys! How are you all? Happy, happy 2015 everybody!!!!!!!!
I hope you had a brilliant time during the holidays..I know I had some much needed relax times and some more family getting together moments, you know..honestly who doesn't love sitting around the fireplace and play board games for example among other holiday-ish things..Lots of tasteful food was also included of course ;)
This is what I made for the first day of the year.
It is a cake called "vassilopita" and as a tradition we have in Greece, my homecountry, whoever finds the coin that is hidden somewhere inside the cake, then that's the person who gets lucky for the coming year..or so they say..this year it was Achilleas' turn! yayyyyyyyy...Good for you my love!
I used the following recipe for the first time and it came to be syrprisingly easy (you don't even need a mixer, how cool is that? I love recipes that do not require "machines") and tasty at the same time. It has an intense orange flavor overall, so if you are an orange person, you will absolutely love it! It also doesn't use butter at all, so this is also a good thing, huh?
Here is the recipe:
New year eve's cake (with spices)
for the cake
170gr confectioners sugar
160gr olive oil
160gr orange juice
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of ground cloves
zest of 1/2 orange
zest of 1/2 lemon
60gr ground almonds
Preheat oven at 170C.
In a large bowl mix with a spoon the olive oil, orange juice, confectioner's sugar and spices until combined. Add the ground almonds, flour and baking powder (which you have previously sifted) and mix gently. Put the batter in a 20cm pan and bake for 45-50 minutes. When it's still hot from the oven, put the glaze on.
for the glaze
150gr confectioners sugar
25gr orange juice
Simply mix the sugar and orange juice until desired consistency.