Not chocolate salty balls from Jamie SCHLER

Not chocolate salty balls from Jamie SCHLER 
Jean Anthelme Brillat-Savarin also said :
Nothing is more pleasant than to see a pretty woman
her napkin well placed under her arms, one of her hands on the table while the other carries to her mouth, the choice piece so elegantly carved
#Chocolate        #Truffles  
http://www.lifesafeast.net/dark-chocolate-sesame-truffles/

The rule is, jam tomorrow and jam yesterday – but never jam today Lewis Carroll

The rule is, jam tomorrow and jam yesterday – but never jam today Lewis Carroll
My favorite food website from Jamie SCHLER now with new hotel best of luck looks super.
http://www.lifesafeast.net/bitter-orange-marmalade-3-ways/

Sunday afternoon Tea Jazz with french fancy cakes.

Sunday afternoon Tea Jazz with french fancy cakes.

Part of hosting a tea party is learning how to set the tea table.

Tea and tea snacks will be laid on a table covered with white linen tablecloth (or lace tablecloths) just before the guests arrive.

The tea table is usually set up in dining room, though the mingling of people may not be confined to the dining room.

Prepare two large trays, one for tea and one for the coffee and set them at both ends of the table.

Even though its a tea party, you should serve coffee for the coffee drinkers. You may also serve hot chocolate.

The cups and saucers are placed at the left of the tray, from the viewpoint of the person pouring the tea. That makes it easy to reach for him or her as tea is usually poured with the right hand unto the cup and saucer held by the left.

What if you don't have all the trays, table cloth and all that jazz ? Host it anyway! :)
#Teajazz   
https://soundcloud.com/spacemonkey-1/tea-jazz

Coffee Time

Coffee Time
The Penny University.( Like Google+ )
Instead of paying for drinks, people in the eighteenth century were charged a mere penny to enter a coffee house.
Once inside, the patron had access to coffee,
the company of other customers, pamphlets, bulletins, newspapers, and news ‘reporters.
These reporters were called "runners" and they went around the coffee houses announcing the latest news, like we might hear on the radio today.
Before television advertisements and bulletin boards, people visited coffee houses to hear about the newest developments and business ideas. ( Bit like Google+ )

One of the most unusual aspects of this environment was the eclectic groups of people that ran into each other at a coffee house.
In a society that placed such importance on class and economical status, the coffee houses were unique because the patrons were people of all levels.
For example, a merchant could converse with a prominent businessman.
Anyone with a penny could come inside. Students from the university’s also frequented coffee houses, often spending more time at the shops then at school
It is easy to imagine the wide range of ideas that were produced as a result of this intermingling of people.
The term “Penny University” is often used in reference to the eighteenth century coffee houses because of this reason.
 
Coffee houses encouraged open thought and gathering of community. This environment, which was so conducive to intellectual discovery, could almost be called a school of social learning.
To some people this was probably more of a school then rigid classrooms where people could not step out of a particular social role.

Picture Vintage Arabic coffee making contraptions like this one (photographed at a coffee shop on the corner of Al Gumhoria and Mohammed Sabry Abu Alam streets, near Al Abdin Palace) remain in operation. Credit @ http://goo.gl/yBXvFR

#coffee   #googleplus   #coffeetime

Tamarind fruit (The search for a Ketchup recipe)

Tamarind tree fruit pods

Tamarind Fruit Tree   تمر هندي

I need help in search of a recipe for Tamarind Ketchup ?

If you can ! leave a comment please

Prophet Enoch said

About the tree of knowledge

"It was like a species of the Tamarind tree, bearing fruit which resembled grapes extremely fine; and its fragrance extended to a considerable distance.I exclaimed, How beautiful is this tree, and how delightful is its appearance !
One of my favorite flavors to cook with in dishes but would like to bottle and preserve in a sauce."

The fruit pulp is edible. Pulp of young fruits is sour and acidic, but ripe fruits are sweeter. Some varieties are sweet, while others have always a sour taste. Young leaves can be used in salads.

Did you know that

Legend says that those who sleep under the Tamarind while it flowers will experience strange hallucinogenic dreams !

Special thanks and credit to res-ponders below

Rough measurements but here's what I use for tamarind ketchup: 1 shallot, a clove garlic, 1 cup tamarind paste, half cup passata (or chopped tomatoes with their juice),1 tbsp palm sugar, pinch of salt.Blitz everything, bring to boil & simmer for about 10 -20 minutes, to your taste. At this point, taste and adjust seasoning.Of course, you probably know that tamarind paste/juice will sit quite happily in the fridge for about a month, so I always get a huge amount done, so that I don't have to soften & squeeze the pulp everytime. x+Azlin Bloor 

1,Take the tamarind fruit pulp (without seed), make sure its clean

2,dissolve in water then filter it 

3,Heat it in a pan , with very few spoons of red chilly powder 

4, crush some jaggery and add it into the sauce

5, the jaggery will thicken and the sauce , and release sweet flavour

Measurements can be adjusted depends on your taste

its takes hardly 5-10 minutes for the procedure ..

Most or all tamil nadu's Tamarind are sour by nature . we don't use sweet tamarind in our cuisine .

Enjoy the sauce :-)

ps. don't forget to tell me how it came :-P  +Pradeep Jayabal 

Beautiful tree; tamarind ketchup is a great idea.

In Mexico we used to drink agua de tamarindo, which is basically fresh tamarind blended with cold water, and some sugar.

A tequila, a sombrero, and a siesta under the tamarind tree - a promise of colorful dreams... +Anne Ricci 

Original Jazz Song written by +Alfred Hole ( My nephew :) ) 

Alfie Hole - Piano. 

Spencer Ritchie - Drums. 
Will Lyle - Bass.

Recorded, engineered, mixed, and mastered by Will Lyle

The Way of Spices in Food Recipes

Spice

There are three ways to use Indian spices:

By a very insightful comment by

+Rajini Rao  Reproduced here

"Tempering: fry in a small amount of hot oil. Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken. This is done to flavor the oil before cooking, or sometimes the flavored oil is used to dress the finished dish. The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).

Flavouring: Dry, ground spices are added during the cooking process. Some are added early, so that their color or flavor permeates the dish. This includes turmeric, chilli, coriander and cumin powders. Some are added late, just before the finish, so that their aroma stays fresh. This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and pepper corns.

Toasting: dry roast on high heat, taking care not to burn spices. Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.

It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavoring" 

Spicy Original music fresh from Galina

Planet Mars Curiosity Pastry

Planet Mars Curiosity Pastry

"NASA's Mars rover Curiosity have ingested portions of the first sample of rock powder ever collected from the interior of a rock on Mars.

Curiosity science team members will use the laboratories to analyze the rock powder in the coming days and weeks.

The rover's Chemistry and Mineralogy and Sample Analysis at Mars (SAM) instruments received portions of the sample on Friday and Saturday, Feb. 22 and 23, respectively, and began inspecting the powder."

News from Nasa Mars mission

Nasa on Mars space mission link

Planet Mars Pastry

Ingredients 

250g Puff Pastry
Semolina Mix
300ml milk
300ml double cream
1 vanilla pod
50g semolina
1 tbsp butter
50g sugar
½ tsp ground cinnamon
Raspberry coulis
300g raspberries
2 tbsp sugar, to taste
1 tbsp lemon juice 

Method

1 Make semolina pudding Heat the milk, cream and vanilla pod in a saucepan until just boiling. Whisk in the semolina, butter and sugar and cook on low heat, stirring constantly, for 10-12 minutes. Allow to cool stirring to stop skin forming

2  To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food processor and blend to a puree

3 Roll puff pastry out. Lay in baking tray,place cooled semolina mix in center of pastry.Spoon some raspberry mix over the top of semolina not to much 3/4 table spoons and add some whole raspberries.

4 Turn pastry edges in and over towards middle.Bake 180 degrees 20 mins more or less. Last 5 mins of cooking sprinkle with icing sugar to glaze

  Transmission Ends from Mars

Mean while back on earth

Deep in the Woods
Have been out in the hills and forests of the Highlands of Scotland foraging.Who can tell me what  they are ?

Almond,Orange and Olive Oil Cake Recipe

"Almond blossom, sent to teach us

That the spring days soon will reach us."

Edwin Arnold.   

I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.

Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,

 

Recipe

250g Plain Flour

200g Ground Almonds

2 teaspoon Baking powder

1 teaspoon salt

4 Oranges

3 Table spoons Orange Flower water

5 Eggs

400g Castor sugar

1/2 pint Olive oil (I used Pomace olive oil)

Method

1. Zest the oranges, then squeeze 4 of them. 

3. Sieve  together the flour, baking powder, and salt in a large bowl 

4. In a large bowl  beat the eggs on medium speed 

 Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix 

5. Pour the mix into greased and floured cake tin and bake at 350f / 170c  1hour 15 mins or there about. Cool 10 mins

6. Turn the cake out onto the rack and cool completely 

Buttercream icing

140g butter, softened

280g icing sugar

1-2 tbsp Lemon juice

1 Beat the butter in a large bowl until soft.
2 Add half of the icing sugar and beat until smooth.
3 Add the remaining icing sugar and one tablespoon lemon juice and beat the mixture until creamy and smooth. Beat in the lemon juice if necessary, to loosen the mixture.

21st Century Digital Food In a video Style