Sunday 27 March 2011

Beware Spain! I'm comin' ! :D :D :D


I was packing all Sunday long :))  It was tiring activity but it helped me discover that I have got plenty of clothes in my wardrobe! It was pretty suprising actually :D Generously speaking I usually wear black clothes. Black jeans, black shirt plus black belt or black ribbon in my hair... But... When I discovered that I owe many light yellow, white or floral skirts I've decided to take them with me :P The last time when I wore them was seven... maybe eight years ago. Long, long, long time ago :)

 I am also taking my camera 'cause I want to take many beautiful photos. Not olny in Barcelona. Everywhere. And I want to photograph people as well as places. :))


PS  I have been listening to Yann Tiersen for a few weeks. He's totally brilliant! I especially like 'Le moulin' which is really beautiful. Really...
I like also 'J'y suis jamais all' , 'Sur Le Fil' or 'II'





That's all for now. Take care :)
Ania

Sunday 20 March 2011

Welcome to my kitchen ;)

Hi.  I’m quite busy at the moment but I want to tell you that I was baking all Saturday long J And taking pictures also :P Enjoy the recipe and pics. Promise to write soon. Enjoy J



CREAM PUFFS (makes enough for 24  cream puffs^^)
Ingredients:
2 large eggs plus 1 large egg white
5 tablespoons unsalted butter, cut into 10 pieces
2 tablespoons whole milk
6 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (2 1/2 ounces) unbleached all-purpose flour, sifted

Preparation:
1. Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 cup (discard the excess). Set aside.
2. Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice. When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan. Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175 to 180 degrees on an instant-read thermometer).





3. Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms. (If not using immediately in one of the following recipes, transfer the paste to a medium bowl, press a sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on the surface, and store at room temperature for up to 2 hours.)
4. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.


5. Fold down the top 3 or 4 inches of a large pastry bag fitted with a 1/2-inch plain tip to form a cuff. Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag.



6. Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (the puffs and éclairs should not be soft and squishy), 8 to 10 minutes longer. Remove the baking sheet from the oven. With a paring knife, cut a 3/4-inch slit into the side of each puff and on the top of each éclair to release steam; return the puffs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the puffs and éclairs in the turned-off oven until the centers are just moist (not wet) and the puffs and éclairs are crisp, about 45 minutes. Transfer the puffs and/or éclairs to a wire rack to cool completely. (The cooled puffs and éclairs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature puffs in a 300-degree oven 5 to 8 minutes; crisp frozen puffs/éclairs 8 to 10 minutes.)


7. Use the tip of a paring knife to make a small X in the side of each puff, about halfway between the top and bottom. Fill a pastry bag fitted with a 1/4-inch plain tip with the pastry cream and then pip some pastry cream through the X in the side of each puff. (Fill each puff until the pastry cream starts to ooze out the side.) Top with chocolate glaze or sifted powdered sugar.


Take care ;)

Ania

Tuesday 15 March 2011

VoTum

I want you to listen to one piece of music. By polish band called VoTum. Awesome vocals, great drums in the background, lyrics... Just listen. Enjoy


VoTum - Away

'Away- she says, out of this place
Everything's better than here and now",
Tired of endlessly trying to prove
That she could cope with what gets her down.

Each day she takes a look, peers out through the wall
And dreams of outer space, whispering
"I don't want to be here anymore"
And the fields of green disappear, her eyes shut.

Somewhere, somewhere
There's a secret garden where they won't find us
Somewhere, somewhere
There's a secret garden where we belong

I understand, I feel this too,
And sometimes I want out, but prowl up this river somehow
Try to face the fear under your skin
Of how long can you fight,
Knowing that all you get is the sense of losing?

She runs, she runs, she runs ...'


Take care.

Ania

Saturday 12 March 2011

'Each cup of tea represents an imaginary voyage' /Catherine Douzel/

There was something ‘bout chocolate and coffee previously. Now, I want to tell you about my next favourite drink. Tea :D I love red or vanilla tea.  If you are new to tea, let me talk and just listen :P But before I start describing different types of tea, I’m going to give you some tips. When you will be  chosing a tea for yourself you will probably remind my words :D  There are many  types of tea, from white and green tea to black teas...  A tea blended with fruits is a good place to start. Trust me :)  Dried fruits like strawberries and blueberries can add extra vitamins to tea.  Some beginner tea drinkers may like the taste (and smell!) Of flowers in their tea. I personally don’t like it but I am not a beginner anymore :P  Flowers like jasmine, lavender, and roses can really enhance the experience of drinking tea :) by adding a full and fragrant aroma.





Black tea is the most widespread type as people all over the world make their tea by dipping tea bags of black tea in their cups and enjoy the rich taste. Being a fully fermented tea, black tea contains about 20% of the caffeine in a cup of coffee. The health benefits include possible reduction of heart disease risk due to its partial prevention of cholesterol absorption. Black teas are good for blood sugar level and blood pressure regulation, for gingivitis and tooth decay prevention :)



Green tea is a type of Camellia sinensis that has undergone minimal fermentation. It originates from China and is associated with many areas of Asia such as China, Japan and the Middle East although it has recently become popular in the west where black tea is more traditionally consumed. :) Part of this revival is due to the numerous health benefits that have recently been discovered in green tea ranging from lowering cholesterol, blood sugar levels and managing obesity to being a possible preventative of high blood pressure, certain cancers and neurological disorders.









White tea is made from the buds and young leaves of the Camellia sinensis plant and sun dried or dried by steaming with no fermentation. As a result it has the least amount of caffeine of all the teas, about 1% that of a cup of coffee, and the most subtle flavours. They are appreciated by tea connoisseurs all over the world for their natural sweetness and delicacy. It is a speciality of the Fujian province, China.






Oolong tea (also sometimes called Wu Long tea meaning “black dragon” ;) ) is a variety of Camellia sinensis that has been partially fermented to give it a colour between green and black tea. It is commonly served in Chinese restaurants or sold as “weight loss tea” due to its high caffeine content which encourages fat metabolism. Each cup has around 10-15% of the caffeine in cup of coffee. Oolong tea can be processed in two main ways, either as long curly leaves or rolled into tight balls similar to gunpowder tea, sometimes called dragon pearl tea. The Chinese often call these partially fermented teas as “red tea” although it should not be confused with Rooibos, the African “Red Bush” tea that is a completely different plant.




Pu-erh tea with its distinctive, earthy taste and deep reddish color is known in China for its many health related properties. It aids in digestion and fat metabolism and is a great tea to include in a balanced weight loss plan. Whether you prefer teabags, loose leaf Pu-erh, beeng cha’s or compressed tuochas, you are sure to enjoy our high quality and smooth tasting Pu-erh teas. Many coffee drinkers enjoy Pu-erh’s rich deep flavors. :D  Since Pu-erh has less caffeine than coffee, it is a great alternative for those looking to decrease their caffeine intake. Brew gongfu style for a gourmet cup.





Rooibos is made from the plant Aspalathus linearis and not from the Camellia family at all despite often being called bush tea or redbush tea. This is because its name means “Red Bush” in Afrikaans and is often drunk as an alternative to tea. It is naturally caffeine free and low in tannins with numerous health benefits. It has enjoyed several periods of popularity in Africa and is recently reaching a wider international market with all people.




Mate, also known as Chimarrão or Cimarrón, is a traditional South American beverage made from steeping the dried leaves of yerba mate  in hot water. It is traditionally served in a calabash gourd and drunk through a metal straw called a bombilla. This straw has a flared end with small holes in that act like a sieve to filter out the chunky dried sticks and leaves from the water. It has many cultural associations with the people of South America and is often drunk as part of a social ritual or with cultural associations in mind. Mate is also available in convenient tea bags called Mate cocido but it is considered a completely different drink, with none of the cultural associations and never drunk in the same fashion.




Blooming tea, also called flowering or artisan tea :), is an ornamental type of tea made by tying a small bundle of tea leaves and flowers together with cotton thread into a ball. When steeped in water the bundle unfurls in a process like that of a flower coming into bloom. Jasmine flowers are the most common but globe amaranth, chrysanthemum, lily, hibiscus and osmanthus are also used. They are generally steeped in a glass vessel so that the process can be viewed and are a speciality of the Yunnan province of China where they are always hand made by specialist artisans.





I’ll be writing soon. Take care :)


Ania

Friday 11 March 2011

NWD 8

Hi guys :)

Yesterday, I watched the best short DH movie ever! It's just a piece of 'NWD 8' but it's awesome. Harmony, speed and great soundrack... Brilliant! It is a must see! Not olny for bike addicts :P Enjoy


Fabien Barel 2008





Ania

Thursday 10 March 2011

‘Coffee should be black as hell, strong as death and as sweet as love’ /turkish proverb/





I totally agree with this sentence. Black as hell and strong as death :D It doesn’t sound really healthy but I honestly love black coffee. Sometimes I say that my coffee is ‘ devilishly strong’. An average person never drinks as strong coffee as mine. But you have to know that for me there’s no life before coffee. I have got extremely low blood pressure and that’s why I drink plenty of coffee. I just have to. And I love it :) I can make different types of coffee. From latte to irish coffee. I am going to tell you about it but first let me tell you something about ‘coffee facts’.





Coffee is a brewed drink prepared from roasted seeds, called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries, cultivated primarily in Latin America, Southeast Asia, and Africa. Green unroasted coffee is one of the most traded agricultural commodities in the world. Due to its caffeine content, coffee often has a stimulating effect on humans. Today, coffee is the third most popular drink in the world, behind water and tea.





And now, let’s move to the recipes :P I put my short comments in the brackets


IRISH COFFEE



1 Measure (3 cl) of Irish Whiskey
1 teaspoon of raw sugar
1 heaped desertspoon of whipped cream
Hot strong coffee to fill the glass



Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream ( do not stir after adding the cream).

 


CAFE LATTE








1/2 cup milk
1/3 cup
hot, freshly brewed espresso


Heat milk in a saucepan over low heat. Whisk briskly until milk foams. Pour brewed espresso into a large mug. Add milk; stir.















EUROPEAN COFFEE



1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half


Beat egg white until forms soft peaks. Gently add vanilla, and continue to beat to stiff peaks are formed. Place into 2 coffee mugs. Pour coffee over egg white. Top with half and half.





FROZEN TURKISH COFFEE



1/2 cup sugar
1/2 cup of water
2 egg whites
1 pint of stiffly whipped cream
1 tablespoon of confectioner's sugar
1 pinch of powdered cinnamon
Few drops of vanilla
A teaspoon of coffee extract, available at drug and grocery stores


Freeze as usual; serve in small crystal cups, garnishing each with a star of whipped cream flavored with almond extract. Heat the sugar and water until it forms a soft ball. Pour it slowly on the stiffly beaten egg whites, beating constantly. When light and creamy, add the whipped cream, confectioner's sugar, cinnamon, vanilla, and coffee extract. Freeze as usual. Serve in small crystal cups, garnishing each with a star of whipped cream flavored with almond extract.





ESPRESSO





(The classic, dark Italian coffee is the perfect pick-me-up and the ideal after-dinner coffee. A good espresso is the Rolls Royce of coffee and has a pure, rich flavour and irresistible smoky aroma. Espresso is a superb dark after-dinner coffee, but may be enjoyed at any time of day.)





CAPPUCCINO
       

(One-third coffee, one-third milk and one-third foam - the classic recipe for a coffee that is great to drink at breakfast or anytime of day. It's an unwritten rule you order your cappuccino before your meal)

3 cups steamed milk
3 cups freshly brewed espresso
Sugar to taste
Cinnamon

Pour prepared espresso into 6 coffee cups. Divide milk evenly between the cups. Add sugar and cinnamon to taste.



That’s all for now. Take care.


Ania


PS Did you know that Vincent Van Gogh was a big frequenter of the café society and famously said “I have tried to show the café as a place where one can go mad.” ? :D

Sunday 6 March 2011

Like a chocoholic! :)



Whether it is dark, white, chocolate cake or some other type, I just adore chocolate. :)  It is hard to find somebody who doesn’ t enjoy its excellent taste. There’s plenty of chocolates in the markets and I’ve tried most of them. I’m some sort of choc gourmet :D  I have got my favourite ones. But there are also chocolates which I only like, not love ;P I could kill for good double-milk chocolate… Or for the one with an interesting filling. For example a coconut filling :D As you can see I have a clear preference. I adore milk choc and I particularly don’t like chocolates with yogurt filling… :)
All right  :)  Let’s not talk ‘bout me. Let’s talk ‘bout the chocolate :D



Among all of the different types of chocolates, dark chocolate is considered healthiest chocolate. :)   The ingredients of dark chocolate are compose of vanilla, sugar, cocoa butter, and lecithin. It is called dark chocolate because of its dark color which is due to the high percentage of cocoa. There are bittersweet chocolates and semisweet chocolates and these all are from the dark chocolate category. Dark chocolate is also divided in several variants. There is a certain sweet dark chocolate which is called like that because it has high sugar content. And if there is some dark chocolate on the market, there is also a light or white chocolate. Why chocolates have large quantities of cocoa butter in it. This is why it tastes more like vanilla, has a mild chocolate taste and white color.









Milk chocolate is created by harvesting cocoa beans and processing it. Afterwards it is roasted and grinded it until its fine and starting to liquefy. And it is mixed with sugar and vanilla and other flavorings and left out to be solidified in molded into whatever shape the manufacturer wants it to be. And basically, that’s the process in that the time that is spent on the chocolate is quite long. That is the reason why it isn’t that easy to reach out. Specially milk chocolate.
Speaking of milk chocolate, it is created using the same process; the only difference is condensed milk is present in large amounts on it. Its actual ingredients are cocoa butter, sugar and milk. :)













Some say that it is in the chocolate and some say it is not even chocolate. No matter what they say about it, white chocolate is still one of the favorites when talking about sweets. White chocolate is actually not totally chocolate. :) What I mean is it is in the chocolate but it is mixed with something else, so basically, it’s a hybrid. What makes it different is the process that it went through. It differs from the traditional process of creating chocolate. Particularly the taste, it is more being on the creamy vanilla case rather than the chocolate taste. So to know what exactly the difference between chocolates and white chocolate, we will discuss briefly how chocolates are made. And when we come to the point where the difference is evident, we will then emphasize that difference.



I'll be writing soon :) Take care.


Ania