A mixture of art in all its forms and random grabs from life and whatever else bubbles up….

Posts tagged “Food

Miercurea fara cuvinte…Villa Escudero Waterfall restaurant

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Miercurea fara cuvunte starts HERE

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Miercurea fara cuvinte…Pizza closeup….

My serrano,fresh pear and gorgonzola pizza drizzeled with balsamic reduction…

Miercurea fara cuvinte starts here

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Miercurea fara cuvinte…Halloween is coming…..

WORDLESS WEDNESDAY STARTS HERE

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Asian touched prawns….

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Grilled jumbo prawns with korean fried rice with a ginger hollandaise sauce for the new menu

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miercurea fara cuvinte,,12..my tuna carpaccio with sweet and sour dill and lime dressing

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Think about this…

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The taste of love…

Chefs (like me ), authors, musicians, actors, poets, so many of us have very strong feelings about food. Why is food so emotional? Scents of food stir up childhood memories, cooking for and feeding someone is one of the sweetest gestures in the world, even watching someone eat can be a delight. Food and love are undeniably connected.

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Miercurea fara cuvinte….2….My cooking..


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Wordless wednesday starts here here

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Androxa’s Homemade Pasta…

For two to four people depending on what you serve with it and how big eaters you have.

2 eggs and 220 grams of flour , 1 teaspoon salt, 2 teaspoons turmeric , 2 teaspoons garlic powder, 1 soupspoon olive oil

Mixing the dough
Mix the flour with all the dry ingredients.
Mix the eggs with the oil.
Pour the flour on the table or in mixing bowl and make a hole in the middle of the flour. Put all eggs in here and start to mix the flour from the middle till you have a crumbly dough , keep kneading till the dough is nice and smooth about 5-10 minutes .If the dough is too sticky add a little flour. the recipe is a guideline as the quality and hardness of the flower and room temperature and size of eggs can be different every time. make pasta a few times and you will have fresh pasta on your plate in 30 -45 minutes. 🙂 ok when the dough is nice and smooth and not sticky put it in a sandwich bag or cling film and leave for 30 minutes or till next day.
To use a pasta machine there are many recipes/sites on the internet so have a google around. you can do it by hand but is time consuming and it gets on my nerves, I got a pasta machine here and make fresh pasta maybe 2-3 times a week .
In this one I used turmeric ..thats more for the color then taste , I almost always use garlic powder in the pasta .it just gives such a beautiful taste and scent. I also make many variations , with roasted and ground sesame seeds, sweet paprika , poppy seeds, curry powder , fresh finely chopped herbs and another one for dessert….cocoa and powdered sugar….

Cooking the fresh pasta only takes about 2-3 minutes depending on the thickness  of the pasta and quality of the  flour.


Well hope you try it out sometime 🙂


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i c d e e g s sr r st hd


Chocolate and you…

Le Chocolat de Paris

I have two true loves,
You and fine chocolate!
Rarely enjoying milk chocolate-
(Composed of chocolate and lightly caramelized sweet milk)
I must refrain from calling myself
a true chocoholic….
Yet, I have no restraint
When I find myself in the presence
Of a Paris Chocolaterie.

French chocolate is seductive,
reverent, oh, so heavenly!
Chocolate lingers on my enamored tongue,
glistening, teasing my senses, while intoxicating my mind!
Silky smooth, delicious, handcrafted tidbits of bliss-
perfectly placed in gold foil boxes.
Glistening ganache, cocoa-dusted truffles
hinted with ginger and Malabar cardamon,
artisan praline clusters, cloudy-dipped meringues
dark chocolate, white chocolate, milk chocolate-
Oh my, chocolate!

My Parisian passion for chocolate
shines in contrast to
my wholesome background
lacking true chocolate delight.
Reared on divinity fudge and frosted chocolate cupcakes,
my “can’t resist” attitude binged only in private.
I was advised to keep my dark chocolate secret…
silent.

Although I do love chocolate,
do not be jealous,
for you
my true love
have the finesse of the chocolate of Paris,
tempting me with your irrestible charm.
Your sweetness lingers
long after we kiss-
melting my heart,
like chocolate drops
in the Paris sun.

Sherry Pedersen