I haven’t seen as many eggs within the span of two days as I did at the Easter markets in Vienna last weekend. Mr.A and I were in the beautiful Austrian capital, walking around town, hopping on and off the trams, and strolling in and out of its many cozy markets showcasing local crafts and delicacies, among plump fluffy rabbits, cocky roosters and an immense collection of gorgeously decorated eggs. By the end of it we’d seen eggs made of wood, wax and glass, eggs small enough to hold in ones palm to those towering high above my height, eggs dipped in mild vegetable dyes to those bedecked in gilded pearls, dainty crochet jackets or mini oil paintings, and honestly, every other kind of Easter egg in between!
I have tried to bake bread at home several times before, but sometimes the yeast wouldn’t rise, sometimes it would turn out to be a brick and sometimes it would taste like straw. In effect, epic fail, every single time. Until, that wonderful day when I chanced upon Alexandra’s Kitchen, and landed on her mother’s recipe for the perfect peasant bread. And if she claims that this is the best & easiest recipe, then just believe her, ’cause it just is! How she gets the ideal water temperature for the yeast to activate is the coolest tip ever, I tell you it always works. She uses 3 parts cold water to 1 part boiling water (right off the water kettle, for instance), and then equal parts of sugar & dry yeast. No more dormant yeast in my kitchen, hah! Plus it’s no-knead bread, so much better than one that requires muscle power, right? I’ve tried a few variations of the original, it’s turned out super delicious each time. As my colleague said, I’m now ready to be a grand-mom 😀 Here’s me showing off my newly acquired grand-mom skills 😎
My first attempt was to follow the recipe word by word. I really surprised myself with the result. I guess I didn’t have any expectations at all, heh heh.
Next time, I tried to mix the all purpose flour with wholewheat flour in the ratio 3:1, and added some dill. I also baked it in small cupcake moulds, and ramekins just to see how that went. The dill smelt & tasted so good, and these were great for breakfast.
The third time I tried to up the health quotient a bit more by changing the flour ratio to 5:3, the bread was slightly denser, but still quite fluffy. I think I’ll keep this as my standard, any more of the wholewheat will probably not be as yummy. I also put in some chopped up olives and sun dried tomatoes, which made by bread oh-so-fancy!
Do you have a perfect go-to recipe that you swear by? I’d love to know!
Two words, but quite a mouthful, right?! See how punny I am 😉 So tried out the new teppanyaki restaurant in town, Budda Khan at the Mall of Scandinavia, Stockholm. Mr.A had had teppanyaki before when he was in the U.S. & he was so eager for me to try it. Lucky for us, the joint opened its teppanyaki section just in time for our anniversary, our 6th year as a wedded couple, yes, time flies! As is common at this kind of grill, we shared the table with two other couples. They were such happy souls, the best strangers I could have asked to share our evening with. We ordered king prawns, scallops and rib eye, all prepared with flourish right before us. Seeped in garlicky goodness with flavours of soya, vinegar and some special sauces, each dish was a pleasant surprise. The dinner was accompanied by a fresh mango-rucola salad, some mixed fried rice and a velvety green tea ice-cream served on a bed of fried plantain. The food was absolutely delicious, but of course, half the fun was also watching the ‘show’ being presented by our super friendly Chinese chef. If you haven’t tried it yet, I do recommend going to a teppanyaki restaurant, where dining is supposed to be a complete experience.
P.S. This post shares my own opinion of the restaurant and is not an advertisement.
Mr.A and I are not big on cooking, but when we make two meals on a Saturday, it calls for a blog post 🙂
I’ve never been a morning person. Which makes my breakfast habits kinda erratic. On good days I might be able to sit down with a bowl of cereal, but most days I am running out the door with a cookie in my hand. Digestive, not chocolate chip, heh heh 😉 Sometimes I buy a sandwich or a yogurt, but I can’t say that it’s a habit.
The other day when I bought a yogurt cup, I thought, ‘I could do that myself’. And the next thought was, ‘Well, why don’t I?!’
Feeling inspired I Googled ‘breakfast in a jar recipes’ and found so many interesting articles like this one and that one. Great thing is I don’t need to be a pro at this – basically fruit layered with yogurt layered with nuts layered with cereals. I can rattle off a list of options to choose from – oats, granola, regular cereals, chia seeds, sunflower seeds, dried fruit, frozen fruit, frozen berries, honey, seeds, jams, jellies and what-not. The possibilities are endless, and I can tailor this to whatever I feel for on that day. Or the night before, in case I do the overnight version. No more missing breakfast!