And I've been complaining about being bored.....
I had a full day today.
In the morning, Adie and Alyssa along with Rohaya and Lynne and baby
Sofea came a-visiting. They stayed for a tex-mex lunch of Chicken
Burritos with re-fried beans and salsa. For dessert we had Banana Bread.
Just when I thought I could put my feet up and have my elevenses at
four, along came a knock at the door which reveal my Nigerian friend and
neighbour Folake and her lively and delightful broods Aleem, Aiman and
Aisyah. It is great to finally have a like-minded friend who shares
similar interests. Here's looking to more fun time hanging out together.
Oh, by the way, Elsa came home bearing
some news..... her piano teacher is going to teach her a new piece. It's
Mikrokosmos by Bartok..... God help me!!!
Wednesday, 24 February 2010
Sunday, 21 February 2010
Nothing like a gathering of friends to warm the heart on such a cold day......
We were honoured to have the presence of H.E Dr George Kasoulides, the Ambassador of Cyprus and his wife Leslie, Kanti and his wife Maitreyee, Joshua and his wife Suraya and Anuradha.
While the kids were busy making their own fun and entertainment, we had a lively conversation talking about everything and nothing in general.
~ The Menu ~
Dates with Mascarpone and Walnut
Orange Scented Chocolate Truffles
Chocolate Marzipan with Hazelnut Nougat
Dark Chocolate and Toffee Cake
Baked Chicken Drumstick in Garlic and Soy
Saturday, 20 February 2010
Friday, 19 February 2010
8 oz semi-sweet chocolate, chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract
In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.
Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
Roll in cocoa powder and serve, or place back in the refrigerator until needed.
Monday, 15 February 2010
Fastelavn is the equivalent of Carnival in Denmark. This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, when children dress up in costumes and gather treats for the Fastelavn feast.
Traditional events include slå katten af tønden ("hit the cat out of the barrel"), which is somewhat similar to using a piñata. The Danes use a wooden barrel, which is full of candy and oranges and has the image of a cat on it. Historically, there was a real black cat in the barrel, and beating the barrel was superstitiously considered a safeguard against evil. After the candy pours out, the game continues until the entire barrel is broken. The one who knocks down the bottom of the barrel (making all the candy spill out) becomes kattedronning ("queen of cats"); the one who knocks down the last piece of the barrel becomes kattekonge ("king of cats").
A popular pastry associated with the day is Fastelavnsbolle (lit. "Fastelavn bun"), a round sweet roll usually covered with icing and sometimes filled with whipped cream.
Sunday, 14 February 2010
|An array of sumptuous Bengali dishes prepared by the host. We were spoilt for choice..... but, who's complaining!
An after dinner entertainment....
Maitrejee reciting a poem from the famous poet laureate, Rabindranath Tagore.
We don't have to understand Bangla to be able to appreciate the melodious beauty of the poem. We were mesmerised......
Saturday, 13 February 2010
Wednesday, 10 February 2010
Not to be mistaken with Josh Groban.....
A mild Kashmiri curry
500g beef or lamb
2 bay leaves
1/2 tsp black cumin seed
1 cinnamon sticks
1/2 tsp fennel seeds, grounded
1 tsp ginger paste
4 green cardamoms
1/2 cup chopped onions
1 tsp chillie powder
2 tbsp oil
1 tsp sugar
2 cups chopped tomatoes
1 cup stock or water
Cut beef or lamb into bite size pieces and remove excess fat. Sprinkle with salt, and keep aside for 10 minutes.
Heat oil, add sugar, cloves, bay leaves, green cardamoms and cinnamon sticks and saute for 2 - 3 minutes.
Add meat and cook over medium heat until the meat are lightly browned.
Add the chopped onions and saute til browned.
Add red chili powder, black cumin seeds, chopped tomatoes and ginger paste and fry till oil separates from the gravy.
Add the water/stock and cook until the meat are tender. Add fennel seed powder. Cover and simmer for 20 minutes on a low fire.
Tuesday, 9 February 2010
4 tilapia fillets
Salt and freshly cracked black pepper
1 lime, finely grated zest and juice
2 tablespoons butter
Preheat oven to 180C. Coat a large cast iron pan with oil.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.
Adapted from Steven Raichlen’s recipe
100g fresh flat leaf parsley
6 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon jalapeno, finely chopped
1 cup extra virgin olive oil
Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly.
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.
Monday, 8 February 2010
For this recipe, I used canned fava beans bought from the ethnic grocery store.
In a pot, put olive oil and minced garlic.
Then add cumin, salt and cayenne pepper. Let all this work for a few minutes.
Next, add the drained fava beans and stir thoroughly.
Add about 2/3 cup of hot water.
Take a potato masher and mash some of the beans, this will thickened the sauce somewhat. Add lemon juice and mix well. Adjust seasoning, if necessary.
Into each individual bowl, place fried eggs, one in each bowl, drizzled with extra-virgin olive oil, chopped green onion and a sprinkling of paprika.
Serve with toasted pita.