Food and Movies

Food and movies go together, that's a fact!
Tomorrow is Valentines Day and a lots of people consider a perfect date to be having a dinner and then going to the movies.

 Food is one of the central themes in life and movies narrate stories about it, so i decided to show you my TOP 1 Movie with/about Food.


My all time favorite movie about food is actually a movie about  love...

Like water for chocolate


The storyline takes place in Mexico during the mexican revolution.
It is a love story between Pedro and Tita who are forbidden to marry each other.
Instead, Tita's mother Elena forces Pedro to marry Tita's older sister, which obviously breaks Tita's heart.

To add insult to injury, Tita's mother forces her to prepare the wedding meal and the cake.
Heartbroken she cries over the cake batter and when the wedding guest eat it, everyone starts to cry for a lost love.

This is where Tita becomes conscious about her power to seduce people around her with her cuisine.
And it remains the only way she and Pedro can continue loving each other without being untrue.

Great story, great feelings, a lot of sensuality and symbolism as well as metaphors mixed with a cuisine to die for. Go and see for yourself!

Cheese Pencils

The Deli Garage is a food label that sells handmade delices in designer packaging.

I am over the moon about the cheese pencils... they are oversized, with flavors like truffles, pesto and chili and they come with a sharpener...

You can sprinkle delicious cheese flakes on your meals....

The cheese pencils have been developed by KOREFE an agency for brand innovation in Hamburg- Germany.... (my hometown).

Breakfast Interrupted

I am trying to eat healthy, which above all means never to skip the most important meal of the day - the breakfast!

I used to skip it for years, which meant i was starving by 10 am.
Now i eat, slowly, healthy, good food.
I am a big fan of smoothies but they don't keep me saturated till noon, that's why i consume them with a bowl of cereals (bulgur, quinoa, oatmeal).

It is very important to me that my breakfast contains either raw veggies when savory, or dried fruit and nuts when sweet.

Another thing... i could eat eggs every. single. day....

What is your favorite breakfast??

Highly Original Restaurants

Have you ever dined in an extraordinary restaurant?
And by it, i don't mean extraordinary dishes like they are served in molecular gastronomy at El Bulli in Spain.

I meant, have you ever dined above the clouds or under the deep blue sea? No...?
Maybe you should plan your next trip around these 6 Restaurants i've picked out for you.

Ithaa Undersea Restaurant

The world's first all-glass underwater restaurant opened in April 2005 in Rangalifinolhu, Maldives.
Ithaa  which means "pearl" in Dhivehi, is a five star restaurant that seats only 12 guests.
That is also the reason the restaurant is booked up to 14 months in advance.

This restaurant is submerged five meters below the Indian Ocean and offers a 360 panoramic view on corals and marine life.
Imagine you're dining on fish and its mother is looking right down on you...

I think lunchtime would be the perfect time to enjoy your meal here, since the view is at it's best when the sun is shining.

via Conrad Hotel & Resort


 Glück und Seligkeit 

This could be my favorite proposition in the today's post because the church carried my name.

This ancient  Martini Church has been transformed into a restaurant and opened its doors in 2005.

It is to be found in Bielefeld in Germany and calls itself nowadays Joy and Happiness.

I have a thing for Churches and this one, even if it is restaurant now, never has lost any of its magic.

via Glück und Seligkeit

At.Mosphere


This is the highest restaurant in the world and you are literally dining on top of the world.
It is placed in the 124.th  floor of the Burj Khalifa in Dubai.

And this would be your view at the Emirates.

It is breathtaking and nothing for those with fear of heights.

via At.Mosphere



Snow Village


Each year in late November, about one thousand trucks loads of snow are used to create the Snow Village in Finland - a complex of ice and snow, changing shape and size every winter.

If you are interested in lappish food, Snow Village has two restaurants at your service.

via Snow Village


The Redwoods Treehouse


The last restaurant i am presenting is a huge Treehouse near Auckland, New Zealand.

Nestled amongst a redwood forest in the picturesque Warkworth region, this restaurant offers you a dining experience which bring your childhood dreams on a new level.

I think everyone once dreamt of having a treehouse for him or herself... so did i.

via Redwoods Treehouse

Ice time

For days, i have been craving a nice home made ice-cream.
I have worked my way through the ranges of Ben&Jerry's and Häagen Daz but haven't satisfied my sweet tooth entirely....

And then i stumbled upon the recipe, Stephanie over at desserts for breakfast was proposing the other day...

Smashed Berry-Lime-Coconut Yogurt Ice Pops
which look like this:

pic taken from the blog mentioned above

The recipe is super simple, like all the most beautiful and tasty things in life - n'est-ce pas?
I actually dispose of all the ingredients required but the ice pop mold... where the hell can i get those in France? Anyone? Oh, and the ice pop sticks....

I suppose i will have to eat a lot of popsicles...

Please go visit Stephanies beautiful blog and be inspired by the recipes and most importantly the pictures (they're amazing).


I can guarantee, you will instantly start to drool....

Bisous

Remembering...

Do you remember these guys i planted last fall... on their best days my herbs looked like this:

Well, i still don't quite know what happened but they have never gotten over this mediocre stadium...

As i still haven't given up on my plans of having fresh herbs whenever i wanted them, i had to come up with a new plan...

We are in the midst of spring, which required a redecoration of my balcony: i purchased a table and two chairs, planted yet-to-become gorgeous flowers... and have two boxes reserved for basil, rosemary and mint... this time i gave up on cilantro, chive and parsley.....We'll see how the guys like the thermal environment on my balcony...

the basil looks good and it is growing and growing... the smell is divine

That's quite a difference don't you think?

I am ready for summer...

French Food Friday : Boeuf Bourguignon

I have been so busy with my exams that i didn't have the time to cook the Boeuf à la Bourguignonne  which requires a lot of time and patience. It is a typical dish from my home region, Burgundy.
Today i will show you how to do it, but without my own pictures.

The boeuf bourguignon is a rich stew prepared with beef braised in red wine (bien evidament a full-bodied Burgundy Red. The traditional Burgundy stew requires a meat coming from the Charolais cattle, one of the most known and renewed cattles in France... and world!
Charolais has become an french institution, known for its tenderness and taste.

The authentic recipe was first mentioned by Auguste Escoffier at the beginning of the 20th century. He was a french chef and culinary writer who popularized and updated traditional french cuisine.

This is what you will be needing for the stew:

METHOD

Cut bacon into small strips and simmer for 10 minutes in water, dry bacon.

Cook the bacon in a large saucepan with a little olive oil at moderate heat for 2 or 3 minutes, remove bacon.

Cut the beef in cubes, using the same saucepan, cook the beef in the bacon's fat until browned. Remove the bacon.

In the same pan, put the onions, carrots and champignons, cover with beef. Add salt and pepper.

Pour in the wine and enough bouillon so that it covers the ingredients.

Add small white onions, garlic and herbs- bring to a boil.

Cover the pan and simmer for 3 hours on a low low heat.

The meat is done, when the fork slides out easily a beef cube. remove from heat. 

Serve with boiled potatoes, rice or pasta.

Bon appétit

French Food Friday : Charlotte aux Framboises

This was my first attempt to make a raspberry Charlotte....
Actually it is quite easy, one needs just to place the Lady fingers nicely...

There is a doubt on the origins of the name Charlotte.
Despite the fact that Chalottes are served across Europe, some say it is a corruption of the old english word charlyt, meaning a dish of custard.
Meat dishes were popular in the 15th century and were known as charlets.

Others say that this sweet dish took its name from Queen Charlotte-wife of George III of UK. But most certainly it is possible that the dessert takes its name from the Russian Emperor Alexander's sister in law, Charlotte of Prussia (because there exists a Russian Charlotte and a Charlotka)

This is my result:

I used a special mold and am not quite satisfied with the looks, but for a first try, it is not bad. 

Here i have to say that everything i cook or bake is tasty but doesn't look neat.... i suppose i have to keep on practicing...

INGREDIENTS:

Lady fingers

Frozen raspberries

Whipped cream

Raspberry juice (or any other)

a mold

METHOD:

Dip your lady fingers carefully in the juice, than layer in the mold.

Beat cream until it holds stiff peaks, add some raspberries, blender others to obtain a smooth raspberry sauce.

Spread the whipped cream evenly, lightly press the cookies on top and chill. 

(We had - 8°C the other day, so i left my charlotte on the balcony for an hour.... and i almost got ice-cream)

Serve with raspberry sauce.

Bon appétit

EDIT: this was the second time around.... much better isn't it??? keep on practicing the mastering!!

This one features strawberries.... me likey! 

Next time i'll make one with cherries or blueberries....

French Food Friday : Gougères

A gougère is a baked choux pastry mixed with cheese.
It has been fist baked here in Burgundy.
The common cheeses used here are Gruyère,  Comté or Emmental.

The perfect hors d'oeuvres, served cold with wine or warm as appetizers.

INGREDIENTS

1/2 cup water

1/2 cup milk

1 stick unsalted butter, cut into t.spoons

1 cup flour

4 large eggs

1 cup shredded cheese, plus more for sprinkling

Ground pepper

Ground nutmeg 

METHOD

Preheat your oven to 200° C and line 2 backing sheets with parchment paper.

In a saucepan, combine the water, milk, butter, salt and bring to a boil.

Add the flour and stir with a wooden spoon until a smooth dough forms. stir more over low heat about 2 minutes till the dough dries out and pulls away from the pan.

Scrape the dough and let it cool for about 1 minute. Then beat the eggs, one at the time into the dough, add the cheese and a pinch of pepper and nutmeg.

Transfer the dough now to a pastry bag without the tip and pipe tablespoon-size mounds onto the baking sheet with 5 cm apart.

Sprinkle with cheese and bake until puffed and golden brown.

Bon appétit!!

French Food Friday: Bouillabaisse à la moi

Another friday, another dish... my very personal shellfish/fish stew.

Make sure you have at least five different kinds of fish in your dish!
In Marseille, which is considered to be the Mecca of bouillabaisse, they use at least seven... the shellfish non included.
Your fish should be extremely fresh-  caught and cooked the very same day! It is a rule!

INGREDIENTS

Different kinds of fish - whatever you find on the marché

Different oysters, clams or mussels

2 Onions

1 Shallots

2 cloves garlic

1-2 cans tomatoes

White vine - try to use the good one..

 Quality dishes are made with love and quality ingredients (second rule!)

Quality extra vergine olive oil

Salt (i pink himalayan)

Pepper

METHOD

Heat the olive oil in a large pot. When it is hot, add onions and shallots in cubes. Sauté till the onions are translucent, then add crushed garlic. After a couple of minutes add the tomatoes, stir well with a wooden spoon. Season with salt and pepper. Add a generous amount of wine and let simmer...

Cut your fish into pieces, put them in your tomato sauce and cover with oysters. Cover the pot and shake it from time to time...taste and then season once again if needed...

Serve with bread!

Bon appétit!!!

French Food Friday: Galette des Rois

Yes, the Frenchies have a reputation of mistreating their royalty, but these days they only cut cakes than cutting up king's heads.
With january coming up, you can find the famous Galette des Rois in every bakery and every supermarket across the country.

It is a frangipane filled puff pastry, served on the 12th day of Christmas - the Ephiphany. The day when the three wise men visited Jesus. According to tradition, the galette was to draw the kings to the Ephiphany.
A lucky charm, in french fève, is baked inside the gelette and whoever receives it in this part is crowned king or queen for the day...

Another tradition is to cut the cake in as many parts as there are people present plus one extra. This extra part is named part du Bon Dieu (God's slice), part de la Vierge (the Virgin Mary's slice) or simply part du pauvre (poor man's slice) and should be offered to the first poor person that comes in.

This was our this year's fève... Mietzekatze (Kittycat in german)

Funny fact that isn't funny at all... During the french revolution the name was replaced with Gâteau de l'Egalité which would be the equality cake... as the kings were a little démodé.

INGREDIENTS

2 sheets ready rolls puff pastry

140 gr ground almond

75 gr soften  butter

80 gr sugar

3 eggs

1 yolk

METHOD

Mix the butter and the sugar in a bowl, then add the beaten eggs and the ground almond- mix well.

In the middle of the first sheet of puff pastry, pour the filling. Lay the second sheet on top and roll the sides together towards the inside the cake. This prevents the filling from leaking out, the cake is sealed.

With a knife, draw lines in both direction to create a pattern of your choice. With a brush, spread the yolk on the whole cake to give it a golden color.

Pun in an oven for 30 minutes at 200 degrees.

Serve hot or cold!

Bon appétit

French Food Friday

New Year, New Challenges!
I have been living in France for almost 4 years now and have learnt to appreciate french cuisine.
I admit it wasn't that hard.
I suppose everyone has heard at least one word about the famous french chef Paul Bocuse?

When i was living in Lyon (if you ask me a more beautiful city than Paris itself...) i used to travel almost every weekend to Dijon to meet my then Boyfriend (now husband) and i passed by one of his Restaurants...

This colorful one... L'Auberge du Pont de Collonges

After all the season's festivities and the booze, the frenchies serve their famous Soupe à l'onion which i present you today:

Receipt serves 4

Ingredients

100 g Gruyère

400 g Onions

100 g Butter

2 spoons Flour

1,5 l Bouillon (beef or chicken stock or salted boiling water can be used)

1 Baguette

Salt&Pepper

Method

The quality of the onions is crucial in this recipe!

Onions cut in half and then sliced into 3mm slices.

On a hight heat, in a large non-stick saucepan, melt the butter without letting it brown. Add the onions and let them soften, stir frequently.

Stir the flour into nice caramelized onions and mix with a wooden spoon thoroughly.

Add the boiling water or stock, simmer for 15 minutes on low heat.

Arrange the baguette slices on a baking tray and sprinkle the freshly grated Gruyère over them. Place under a hot grill for 5 minutes to meld and slightly brown the cheese

Serve the Soup in bowls with croûtons on top, the remaining Gruyère aside.

Bon appétit!!!

Avant l'orage...

It is saturday my lovelies and it was a working day for a working girl... me!!

Here you have some of my today's pictures i snapped along!!!

and this is my dinner!!

Ingredients:

Lettuce

Shalottes

Cherry Tomato

Chèvre Cheese

Walnuts

Cranberries

Raisins 

Himalaya Salt

Pepper

Olive Oil... the good one

stir et Voilà!!!

Cobbler?Crumble!

Yesterday i had a bit time and wanted to try a new receipt i found on the web... a hopscotch cobbler!!
to me it looks like a crumble!

Since i didn't have all the ingredients requested, i undertook some changes...

 and this is what i found when i came home!! Hubby was hungry... obviously!! He ordered another one for the weekend!!

A big thank you to Dhi over at cookingetcetera for sharing!!!


Bisous

Avant-Après!!

Yesterday we had something to celebrate!! So i took a chance and went to le Coiffeur!
Just a new chocolate-y color and some locks!!

and DINNER!! With a Glas of my favorite red: Brouilly

unfortunately, i was so hungry i just could' t wait to take a picture once the dish was cooked..

Please go over here  marthastewart to see what i've tried out!
the dish is just delicious as all the juices caramelize.. amazing piece of summer now that the summer is almost gone!!

please try it out, it is easily prepared and my guests loved it every single time i made it!!!

enjoy!!

Bisous