Sunday, 1 February 2015

She has a good sense of humor

This is what we found last night whn i removed the blanket last night.

And the toilet cover this morning..

Wednesday, 28 January 2015

Marocchino

Addicted to coffee and or caffeine
Can't get enough of coffee
Can also be written as coff-a-hollic/caffeholic
Or also and individual who
I think this, sum up my life..

Marocchino Cafe

How to do it: Dust the espresso cup/shot glass with cocoa powder. Steam and froth fresh milk. Prepare one shot of espresso (I used ristretto capsule from Nespresso) directly into the espresso cup or shot glass. Pour the frothed milk onto the espresso. Dust a little bit more with cocoa powder.


My life is complete...don't tell this to hb



Monday, 26 January 2015

Brioche Boulangère de Johanna

I was given this recipe few ago. Well, I asked for it to be exact. Yes, I know I've no shame.

This is basic recipe for brioche, Johanna told me that she add cream instead of using milk. I have to agree with her. The taste of the brioche were better, and the texture stay soft even a day after. Anyway, anything with cream sounds delicious by the way...mark my word.


Brioche Boulangère de Johanna

500 g all purpose flour
60 g sugar
8 g salt
20 g active dry yeast
4 eggs + 1 yolk for egg wash
1/2 cup cream at room temp
250 g butter, cut to pieces & room temp


In a stand mixer fitted with paddle attachment, mix flour, sugar, yeast and salt on low speed. Add cream and eggs and continue to mix  on low speed to combine. As soon as the dough start to clump together, remove the paddle and attach the dough hook. Scrape the side and bottom of the mixing bowl and mix for another 2 more minutes.

Add butter, few at a time, continue mix the dough on medium low speed. Scrape down the bowl, and remove the dough from the bowl. On floured surface, knead the dough until the dough is smooth, soft and shiny, about 5 minutes.

Transfer the dough to a clean large bowl, cover loosely with plastic or kitchen towel and let the dough rise in a warm spot, about 1 hour.

After 1 hour, lift dough from bowl and drop back into bowl to deflate, repeat process once or twice. 

Grease 2 loaf tins, Divide dough into 2 equal pieces. Place the dough into each tins. Allow to rise for another 2 hours.

Preheat oven to 180 deg C. 

Brush the loaves with the egg wash (egg yolk and 1 tbsp milk). Bake the loaves for 40-45 minutes or until the loaves are golden brown.  Remove from oven and allow to cool completely.


Merci Johanna!!


Sunday, 25 January 2015

Beef and Olives Stew

It's sunday, it's grey and cold, and of course, it's winter. What do we expect isn't it. Winter rhyme with stew..well not really. When it's cold outside, I just want to stay warm, and do nothing, But of course it's not possible when you just had your breakfast and your brain already asking what's for lunch?? My brain wired down to my tummy. Well at least this is how I thought it's functioning.

The last time I did this ragout or stew, was years ago, and last week, when one of my neighbor asked me if  I could give her any idea what to cook for the weekend. Her husband invite a friend over to the house and she's short of idea. First thing i asked her, what do you have in your fridge (fundamental question of course). She told me what she had and I tell her, why not chicken tajine And another neighbor chips in..beef and olives ragout. And I thanks her profusely for giving my idea. I know someone will be very very happy.

As I expected earlier..he's one happy bunny


Beef and Olives Ragout

Ingredients:
1 kg stewing beef, cut into bite pieces
2 cloves garlic, crushed
1 large onion, finely chopped
1 tbsp ground cumin 
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp tumeric
1 tbsp tomato paste
1/4 cup cilantro, chopped
1 cup green olives
1/3 cup olive oil
3 cup water
Salt and pepper


Heat oil in heavy saucepan over medium high heat. Add beef to pan and brown all sides. Add onion and garlic to pan. Cook until soft, stirring frequently for few minutes. Add spices and tomato paste, stir for 1 minutes. Add water, bring to boil. 

Cover and continue cooking for another 40 -50 minutes, add more water if it looks too dry. Once the time is up, check the beef, it should be tender and flaking apart. Add the olives, season well and simmer for few more minutes.

Scatter some chopped cilantro and serve warm with crusty bread or couscous.




Friday, 23 January 2015

Spinach and Ricotta Bites

Puff pastry is one of the thing that I haven't master yet. I've tried few recipes but I didn't like the results. So I always end up buying from the store. And being in Korea, make it more difficult to get you hand on it. Late last year, one of the Foreign Mart or we call it 'exotic' shop carry this item, but in mini size, well beggar can't be choosers isn't it. I did stock up few packets until i ran out.

This morning, as I did my weekly shopping in my local "exotic" shop, i saw a big pack of puff pastry. Grab it, and did asked if this is savory or sweet pastry. It turn out to be savory. I already made some menu in my head..spinach and ricotta tart. Something meatless.

Back home, I posted in French speaking FB page. As I know lot of the french expat looking for this. And I promised to make some review.

Spinach and Ricotta Bites

Ingredients:
1 pack puff pastry, thawed and keep chilled
1 large bunch of spinach, trimmed and roughly chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 cup ricotta cheese
2 eggs
 Salt and pepper

Preheat oven at 180 deg C. Line baking sheet with parchment paper. 

Heat oil in a large frying pan over medium heat. Add onion, saute until softened, add garlic, cook until fragrant. Add spinach, stir until wilted. Transfer to a colander. Set aside to cool.

Combine spinach mixture with eggs and cheese, add salt and pepper. 

Unroll dough on work surface, cut into squares. Place spoonful of spinach mixture on top of the dough, gently pressing the filling.

Bake 15-20 minutes or until golden brown. Serve warm




Wednesday, 21 January 2015

11th Geojedo International Penguin Swimming Festival

On January 17th, for the 2nd year, Other Half participate in the Geojedo International Penguin Swimming Festival. the festival was just so much fun, albeit the freezing water, he promised to do it again next year. That's the spirit!!



Yes, he did it..proud of him

video

Tuesday, 20 January 2015

Mini Cheesy Cauliflower Bites

When life give you cauliflower, make cheesy bites! I honestly tell you that you will love it as much I love my coffee. But if you have digestion problem, you might want to stay away from it. You know what I mean :P

This recipe suitable for gluten free and low carb too.

Mini Cauliflower Cheesy Bites

Ingredients
1 medium head of cauliflower
1 egg (or 2)
2 cups shredded mozzarella cheese (or more, why not..the more the merrier)
2 tsp Oregano
1 tsp Garlic Powder
Salt and Pepper

Preheat oven at 220 deg C. Prepare baking tray with parchment paper or muffin pan for mini bites.

Clean and chopped roughly cauliflower into florets. Add the florets to the food processor and pulse until cauliflower resembles rice.

Place cauliflower in a container, cover with lids and microwave for 10 minutes (do not add water).

Transfer cauliflower in a large bowl, add egg (add more egg if needed), 1 cup of cheese, oregano, garlic powder, salt and pepper. Mix everything.

Scoop the mixture to the greased muffin pan, or shape the mixture rectangular for the breadsticks.

Bake for 20 minutes until nice and golden. Once golden, sprinkle with remaining cheese and put back in the oven for another 5 minutes or until cheese has melted.

Serve warm with tomato sauce


Original Recipe from