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Archive for March, 2011

Here they are.

The crocheted purses.

This is what I’ve been working on recently.

 

 

This one is gray and has four big happy flowers.

Hm, which is exactly what the picture shows.

 

 

The side view.

 

 


It has a lining.

For the things inside to stay perfectly safe.

 

 

And it also has an inside pocket.

 
 

I love making these purses so much.

 
 

The purse number two.

 

 

This one has a tassel.

 

 

It has a lining and a pocket too.

 

 

The third one.

 

 

I love the shape.

 

 

And I adore the flowers.

They are so much fun to make.

 

 

The lining.
 

 

The pink pocket inside.

 

 

And the tassel.

 

 

All three of them, side by side.

 

There’s also a lovely orange one that I am finishing just now. It’s ultra happy and positive. I’ll be posting the pictures as soon as I take them.

 

And probably there will be an online shop soon so I can share these babies with the world.

 

Have a wonderful day, dear friends!

 

Love,

Petra
 

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I love bundt cakes.

It seems that I tend to celebrate the arrival of each season with them.

Somehow, it always works.

 

To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.

And here it is.

 

In fact, the big clever books of baking would call this cake a chiffon cake.

Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.

That is positive, I think.

 

Frankly, this cake tastes just lovely.

Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.

Here’s how you can make it too…

 

These are the ingredients that will come in handy.

 
 

1. First, preheat the oven to 325 °F  (165 °C).

 

2. Wash one tangerine under running water thoroughly.

Pat it dry with a kitchen towel.

Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.

 
 

Mmm.

 
 

3. Now, squeeze the juice from 4 tangerines.

And try not to drink it.

Be strong!

 
 

4. Pass the juice through a fine sieve to get rid of seeds.

Because there might be seeds.

They are naughty and tend to sneak into your juice unobserved.

 
 

5. Now prepare your dry ingredients.

In a large bowl, stir together the flour, baking powder, salt, and 1 cup granulated sugar.

 
 

6. Make a well in the center.

Add the oil, egg yolks, and the tangerine peel and juice.

Whisk into the dry ingredients.

 
 

7. In another larger bowl, beat the egg whites until they just stand in stiff peaks when beaters are lifted.

 
 

8. With a rubber spatula, gently fold one-third of the whites into the egg-yolk mixture to loosen the batter.

Then fold in the remaining whites.

 
 

9. Brush a 6-cup (1.4 liters) bundt cake pan with some vegetable oil.

Or use your cooking/baking spray.

 

10. Then dust the pan with some flour lightly.

But be careful at this point, don’t miss a spot. The more attention you pay to this process, the easier it will be for you to remove the cake from the pan after baking.

 

Note: You can use an angel food cake pan instead, if you wish to.

 
 

10. Using a spoon or a ladle, pour the batter in the pan.

 
 

11. And bake at 325 °F (165 °C) for about 30 minutes…

 
 

… or until a wooden skewer inserted into the center of the cake…

 
 

… comes out clean.

 
 

Hello baby.

I like you.

I like you very much.

 

12. Or, in other words, remove the cake from the oven.

Let it stand on the wire rack for about 15 minutes.

Then, using a knife, carefully loosen the cake from the edges and the center of the pan.

 

13. Invert the cake on a cake stand or a plate.

 

14. Let cool completely.

 
 

15. To prepare the glaze, squeeze 2 tablespoons plus 1 teaspoon juice from the remaining tangerines.

Start preparing the glaze just before using it.

 
 

16. In a small bowl, stir together the confectioners’ sugar, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding the remaining teaspoon juice if necessary for good spreading consistency.

 
 

16. Spoon the glaze over the cooled cake, spreading it with the back of the spoon and allowing the glaze to run down the sides of your cake.

 

17. Use some colorful, happy sugar sprinkles to decorate the cake.

 

18. Let stand until the glaze is set, about 30 minutes.

 
 

And most importantly – enjoy, dear friends!

 

Love,

Petra

 

(This cake has been adapted from www.goodhousekeeping.com.)

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I’ve prepared a little picture story for you.

It documents the past weeks of my life when I was feeling a little under the weather.

 

The sickness arrived vigorously, it ate almost all my energy and left me chewed up, dumbstruck and confused. As a result, I was spending all my time lying in bed, staring at the ceiling or at the wall alternately. Just as I was considering to learn some voodoo to make my zombie life perfect, luckily, another idea came to my mind.

I grabbed some yarn…

 
 

… and crocheted, and crocheted, and crocheted.

I had just enough energy to do that. That and watching stand-up comedians for hours on end.

 
 

I was making purses.

And purses, and purses, and more purses.

Purses overload.

I loved it.

 

 

Actually, I loved it so much that I bought this ‘toy’ called ‘Ota’.

Me and my toy Ota are trying to make nice linings for the purses.

 

I’ll show you the whole purses as soon as I make nice pictures of them.

Which will be soon.

 
 

And then there’s another thing.

I also got this yarn.

This yarn, with a little help from above, should turn into cute, little teddy-bears.

 

 

Look, they are almost alive.

That’s their little eyes and noses inside the box.

I can’t wait to start.

 

So, as you can see the story of my sick days wasn’t that sad after all.

And, fortunately, I am starting to feel much better which means that I have enough energy to cook and will post a yummy recipe soon.

 

I hope you are doing fine, dear friends.

Have a wonderful day!

 

Love,

Petra

 

 

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Hi guys!

Yes, I am back. Feeling so much better.

Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.

It feels great to come to life again!

Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.

Love you !

 

So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.

It is this Spring Chicken Salad.

With noodles.

And it is yummy.

 

Here’s what we need.

 

If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.

 
 

1. First, rinse the green onions under cold running water, pat them dry and slice them.

In this dish we are going for long strips of colorful vegetables.

 
 

2. Peel the carrot and cut it into thin strips too.

 
 

3. Core the red bell pepper and remove all seeds.

 
 

4. And, yes, strips again.

 
 

5. Then grab your herbs.

You can use parsley or cilantro (coriander).

And you can either use whole leaves or chop them finely.

Depending on what makes you happy.

 

And that’s it for the vegetable part.

Now let’s make some sauce.

 
 

6. To make the sauce, peel two cloves of garlic.

 
 

7. Press or mince the garlic finely.

Place it into a small bowl.

 
 

8. Squeeze half a lemon.

Add the juice to the garlic.

 
 

9. Add the soy sauce and the sweet chilli sauce.

Stir a little.

And that’s our flavorful sauce.

Easy!

 
 

10. Now we need two pieces of washed chicken breasts.

 
 

11. Slice each breast in half horizontally to make it thinner.

Then cut each piece into strips against the grain.

 
 

12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.

 

13. Then add the chicken and salt.

 
 

14. Fry, stirring frequently, for about 6 minutes.

 
 

15. Then add the vegetables.

 
 

16. Add the parsley leaves and the sauce.

 
 

17. And stir-fry for about 5-6 more minutes.

The vegetables should still remain a little crunchy.

This is a salad, after all.

A warm salad.

 
 

18. Taste the chicken and add more salt if necessary.

 
 

And that’s it.

So simple.

All we need to do now is to prepare some noodles.

 
 

19. These are noodles.

I love noodles. So I’ve put this poem together.
 

MY ODE TO NOODLES:

Noodles are good.

Noodles are pretty.

They make this world a better place.

I love noodles.

If they were on facebook, I’d be a fan.

The end.

 

A little too sophisticated, I agree with you.

But that’s how I function.

 
 

20. Cook the noodles.

 
 

And serve your dish.

Like this.

 
 

Or like this.

 

Or mixed together.

The choice is yours.

 

Enjoy, dear friends.

 

Love,

Petra

 

(The recipe has been adapted from www.taste.com and makes 2-3 portions.)

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An Explanation

Hey guys!

You may have noticed that recently this site has been a little strangely unbalanced – a little more crafts and a little less cooking and recipes.

 

I’d just like to let you know that I haven’t lost my mind and my cooking-obsessed self.

Not at all.

I still am that devoted foodie. And I still plan to flood this site with loads of delicious recipes for you to enjoy.

 

The reason why my cooking pace has slowed down lately is caused by the fact that I’ve been a little ill recently and I have been spending almost all my days trying to find the reason to my problems.

Which I haven’t found yet.

 

So there it is.

Thank you for your understanding.

You’re the best.

 

And don’t worry, I’ll still be posting. A little less, but I will.

 

Love you.

Petra

 

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