Christmas sweets all over the place – Issue #4/2011!
Pretty busy over the last couple of weeks,but we’ve decided we take a short break and release come yummy pictures of the typical Christmas sweets they sell everywhere at this time of year.
Christmas market in Strasbourg: it’s that time of year again!
We maintain a good tradition checking out various Christmas markets in both Germany and France around this time of year. One of our local favorites is Strasbourg in France, not far from the border, and as we went there to spend some quality time, we thought we should share visual impressions.
Think food photography is all about shiny light images? Think again: Issue #3 is here!
Are you an active online netizen, using the best and boldest today’s onliniverse has to offer? If so, you may already have come across Pinterest.com – the incredibly inspiring online community where people can “pin” pictures that they liked anywhere on the net. We’ve joined Pinterest.com just recently, and we were fairly pleased to see that many people have already pinned Ira’s images here and there, including some taken from this very blog. Which does deliver additional justification to what we do here.
Autumn’s almost gone: Issue #2/2011
Oh dear, how time flies: it really does feel like the summer was over just yesterday, and now look at the calendar – it’s almost December. Not that we had too much to complain about this fall’s weather (it really was smooth and cosy for the most part so far). And there is no frost or snow whatsoever (which suits Ira just fine and doesn’t suit Jive at all). But in order to come up with some winter-themed food images, one does need inspiration, which, well, is best delivered by snow and frost in this particular case.
Lemon, thyme and white wine chicken
I’ve came across this recipe by Donna Hay and though I’d add this type of chicken course to my collection. The recipe by Donna Hay goes like this:
8 chicken thigh fillets, skin on and bone in
2 brown onions, quartered
1 lemon, sliced
6 cloves garlic, unpeeled
10 sprigs thyme
1/4 cup (60ml) olive oil
1/2 cup (125ml) dry white wine
1 1/2 cup (375ml) chicken stock
Brussels Sprouts With Bacon And Cream Sauce
500 grams (approx. 17 ounces) brussels sprouts
5 1/4 ounces (150 grams) bacon
1 cup cream
1 tbp yellow mustard
3 tbsp soy sauce
1 carrot
Making Of Gingerbread: Sweet And Yummy
for the gingerbread:
per 2 cups flour -
1 / 2 cup sugar
5 1/4 ounces (150 grams) honey
1 egg
1 / 2 teaspoon baking powder
1 3/4 ounces (50 grams) almonds or walnuts
ground cinnamon and cloves
for the glaze:
1 cup powdered sugar
4 tablespoons water
1/2 tsp lemon juice
Here is another great recipe from the Russian “Book of tasty and healthy food” – gingerbread with honey.
This recipe is for a pan approx. 13 x 8 inches
Stir an egg with sugar and grind in a bowl, add honey, cinnamon and clove powder, baking powder. Stir well, add flour and knead for 5-10 minutes. To make the dough turn dark, it is necessary to add burnt sugar (roast some sugar in a small pan, add
1 1/2-2 tablespoons of water, boil and then add to the dough).
Put the dough onto a baking sheet or in the form, oiled and floured, flatten, sprinkle with almonds or walnuts and place in the oven preheated to 350F (180C) for 15-20 minutes. Cut the gingerbread along the middle, fill with jam, and covered with glaze atop (optional). Before serving, cut in small rectangles, like brownies. Enjoy!
