Feeds:
Posts
Comments

Archive for September, 2010

Mulled wine is my favorite fall and winter drink.

It’s hot and sweet and it possesses a very special power – it makes both your limbs and your soul beautifully warm.

 

I got this recipe from my beloved Mom. It’s traditional in our family, it’s simple, it’s fragrant and it’s beyond delicious.

If you’ve never tried it before, you definitely need to.

It’ll make you happy!
 
 

Here are the ingredients.

Simple, right?
 
 

These are the ingredients posing again just for you.

The water couldn’t make it to the picture ’cause it’s just too slow.

(Oh, yes, I am drinking the wine when writing this… how could you guess that?)
 
 

Cinnamon.

I love cinnamon.

Cinnamon is the spice of my life.
 
 

1. To make your own mulled wine, pour the wine into a medium saucepan.

2. Add the water.
 
 

3. Add the lemon juice, sugar and spices.
 
 

4. Place the saucepan over low heat.

5. Let it simmer, stirring occasionally, for about 10 minutes.

This mixture shouldn’t be boiling – that would make the alcohol evaporate. And, gee, that is the last thing in the world we want, right?

 
 

6. Remove from heat and strain into a large jug (or just remove the spices).

7. Serve in glasses while still warm.

 
And most importantly – enjoy, dear friends!
 

Read Full Post »

A Lady

I took this picture last Saturday.

Finding a name for it was a piece of cake.

‘A Lady’.

Her presence is just so massive and heavy.

Or what?

 

Read Full Post »

Textiles are food’s best friend.

That is the reason why textiles are my best friend, too.

Whether they are tablecloths, table mats, kitchen towels, napkins or just spare pieces of fabric, I love them all.

Dearly.

Well, welcome to the universe of my addictions.

This is one of many.

Many, many.

 

As with any other obsession, buying colorful textiles is completely out of my control and I see no end to this activity.

The only thing I need is MORE!

 
 

This week, I was ‘lucky’ enough to stumble upon these cuties in Tesco.

I immediately saw perfect props for my photographs in them.
 
 

They were being sold as color-matching sets of two under the official name ‘Tea Towels’.

 

There was a blue set – this could work perfectly in pictures with biscuits or bread.
 
 

Then there was this olive-green set.

I love it.

It could help salads of any kind stand out.

Pasta salads included.
 
 

A red set.

What a color!

Hypnotizing!

It’s delivering a very brave statement.

When I look at it my brain keeps screaming ‘RED’ for the next five minutes.
 
 

And then I grabbed this brown set, too.

Can you see the top towel?

There are prints of cakes and steaming cups of coffee on it.

Well, how was I supposed to not buy it?

How?

How could that be done, I ask?
 
 

Have I already told you how much I love them?

Can’t wait to use them all.
 

Read Full Post »

These muffins are like treasure boxes.

Cute, little treasure boxes.

The moment you take a bite the muffin welcomes you with its moist and tender texture.

After a while you’ll notice that a couple of refreshing assorted berries have come to greet you too.

‘Yum’ – that’s exactly what comes to your mind!

And then, as if this wasn’t enough already, you’ll stumble upon these wonderfully rich and creamy white chocolate chunks that counterbalance the tartness of the berries in a way you’ve never even dared to dream about before.

And you think: ‘I thought “Yum” before… so what am I supposed to think now? Shall I scream? Or call somebody? Or shall I run really fast?’

These muffins, they are amazing.
 
 

This is the cast of characters.

 

I’ve noticed that for some reason the number of ingredients in my recipes rarely exceeds ten.

If ever.

Who knows why?

‘Cause I don’t.
 
 

1. To make your own ‘treasure box’ muffins you’ll need two bowls.

One bowl for the ‘wet’ ingredients and the other one for the ‘dry’ ones.

Then you just combine the two, bake it and that’s it.

Bye!

 

No, no, no, just kidding – don’t you expect me to leave that quickly.

You know me, don’t you?

I’m here to reveal the whole story in every specific detail.

Otherwise my brain would break.

 

So (and this really is the step number one), in a bowl pour all the wet ingredients – the lemon juice, oil, milk and egg.
 
 

2. Whisk them to combine.
 
 

3. Then grab the white chocolate.
 
 

And chop it roughly into chunks.

Of course, you can also use store-bought chunks or even chips.
 
 

4. Place the dry ingredients (the flour, baking powder, salt, sugar and chocolate chunks) into the second bowl.

Set about half a cup of chunks aside for decorating.

 

5. Stir to combine.
 
 

6. Now pour the wet mixture into the dry one.
 
 

7. And stir -and this is important when it comes to muffins – just until it combines.

Small lumps are perfectly all right.

Overmixing a muffin batter might result in tough muffins.
 
 

8. Finally, add the berries.

If you decide to use frozen berries, don’t let them thaw before baking. That way they won’t bleed into the batter and the batter will remain yellow(ish).

Which is exactly what I didn’t do.
 
 

9. Gently, fold in the berries and admire the beauty you’ve created.

Yes, I see a lot of beauty in batters.

Yes, I am feeling all right.

Why do you ask?
 
 

10. Line the muffin tin with paper liners.

If you don’t want to use papers, then just oil the tins with some vegetable oil.

 

11. Using a spoon, fill each cup full of batter and sprinkle a few chocolate chunks over the top.

The extreme amount of batter per cup might surprise you, but that way you’ll achieve those nice domed tops more easily.
 
 

12. Bake at 356 F (180 C) for about 20-25 minutes…
 
 

… or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
 

13. Remove from the oven, transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Then let cool completely.
 
 

Here it is – standing proud in all its irresistible deliciousness.
 
 

Oh my!

Enjoy, dear friends!

 

This recipe makes 11 large muffins.
 

Read Full Post »

Older Posts »

%d bloggers like this: