0 PASTRIES FOR PEACE - THE ROUNDUP

A few months ago, after I had posted a recipe for "Ma'amoul", a friend of mine proposed that I start a movement callled "Pastries For Peace". That idea struck me as good and a few days later I advertised for the event...

Unfortunately, although the concept was good, not many people contributed to my little event. Was it a bad time of the year to lauch it? I don't know...

Anyhow, I still received a few gorgeous contributions and I wish to thank all participants for having taken part in that event and baked magnificent creations!

Dada @ Un Déjeuner Au Soleil (France) - Pruneaux A La Fleur d'Oranger
Prunes filled with ricotta and flavored with orange blossom water and lemon zest.

Ivy @ Kopiaste To Greek Hospitality (Greece) - Kourabiedes With Stakovoutyro
Little Greek shortbread cookies coated with powder sugar.

Ivy @ Kopiaste To Greek Hospitality (Greece) - Limoncello Kaltousnia or Lychnarakia
A Cretan sweet cheese pie flavored with limoncello.

Arlette @ Phoenician Gourmet (Canada) - Flower Cookies
Flower shaped Middle Eastern semolina cookies filled with pistacchio and drenched in syrup.

Yasmeen @ Health Nut (USA) - Dates Chocolate Rugelach
A Jewish treat that is always baked for New Year (Rosh Hashanah). Hers are filled with chocolate, dates, nuts and spices.

Yasmeen @ Health Nut (USA) - Kunafa
A Jordanian sweet pastry that is made by superposing layers of crispy kataifi and fresh cheese.

Sudha @ Malaysian Delicacies (Malaysia) - Churros
Spanish doughnut fingers dusted with orange-flavored sugar.

0 BUSY...

0 WEEKEND CAT BLOGGING #236

This week, Weekend Cat Blogging #236 is hosted Breadchick and LB at "The Sour Dough" (USA)...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

0 ANNECY, I LOVE THEE - PART II

0 POTTED CHEESE - TERRINE DE FROMAGE

Lately, I have felt the need to learn more about England's unique food heritage and get closer to my British roots.

This country's cuisine is so interesting, delicious, yet so underrated and overlooked. Unfortunately, many people think that it is not worth the attention or that it's totally gross when, in fact, it is fabulous and has much to offer. It is for that reason that my aim is to show you England's rich as well as diverse culinary heritage through my future posts.

"Potted Cheese" is a humble as well as rustical dish that I have been enjoying since a very tender age. It is a kind of cheese terrine that is easily made, which doesn't cost much, is versatile and practical.

It is an excellent way to use up odd bits of cheese and can be kept in the refrigerator for several weeks. So, if ever you have semi-hard cheese leftovers and don't know what to do with them, then "Potted Cheese" is the solution!

Without having to fuss around in the kitchen, you'll be able to serve a toothsome appetitzer that goes perfectly well with bread, crackers and raw vegetables (especially with celery stalks).

The advantage with that paste is that you can flavor it in many ways (as it pleases you) and always have a pot on stock somewhere in the fridge. So, next time you have impromptu guests that show up inexpectedly at your place, you'll always have something fine at hand to offer them!

~ Potted Cheese ~
Recipe taken from Jane Grigson's "English Food" and adapted by Rosa @ Rosa's Yummy Yums 2009.

Serves 4

Ingredients:
250g Cheshire cheese or cheddar cheese, cubed
90g Butter, softened
A pinch paprika
A few drops red Tabasco
2-3 Tbs Red Port, Madeira or sherry
60g Walnuts, roasted and chopped

Method:

1. In a food processor, mix the cheese with the softened butter to a smooth paste.
2. Flavor it with with the paprika, Tabasco and wine.
3. Transfer the paste to a bowl and add the chopped walnuts.
4. Pot and decorate with walnut halves.
5. Store in the refrigerator.

Remarks:
Remove from the refrigerator about 1 hour before serving.
If you want to keep it for a while, cover your "Potted Cheese" with clarified butter.

Serving suggestions:
Spread on toast, bread and crackers or serve with vegetable sticks (celery stalks).

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~ Terrine de Cheddar ~
Recette tirée du livre "English Food" de Jane Grigson et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Pour 4 personnes.

Ingrédients:
250g de Cheddar
90g de Beurre non-salé, à température ambiante
Une pincée de paprika
Quelques gouttes de Tabasco
2-3 CS de Porto, Madère ou sherry
60g de Noix de Grenoble, torréfiées et hachées grossièrement

Méthode:
1. Mettre le fromage et le beurre dans un mixer afin d'obtenir une pâte homogène.
2. Incorporer le paprika, le tabasco et l'alcool.
3. Transférer la pâte dans un bol et bien incorporer les noix.
4. Mettre dans un récipient et décorer avec des noix entières.
5. Garder au frigo.

Remarques:
Sortir du frigo une heure avant de servir.
Si vous voulez garder cette terrine pendant un certain temps, alors couvrez le dessus avec du beurre clarrifié.

Idée de présentation:
Servir cette pâte à tartiner sur du toast, du pain et des crackers ou avec des batonnets de légumes (surtout du céleri).

0 PASTRIES FOR PEACE - POSTPONED

Due to my busy schedule, I am forced to postpone my "Pastries For Peace" roundup. I will post it a little later than announced. For those who have send me their recipe, please don't worry, nothing is lost!

If you are interested in participating, the new deadline is the 15th of December 2009. I am really looking forward to your contributions!

***************

A cause de mon emploi du temps chargé de ces dernières semaines, je suis dans l'obligation de repousser la date de publication de mon billet en ce qui concerne le jeu "Pastries For Peace (Pâtisseries Pour La Paix)". Les recettes que vous avez envoyées ne sont en aucun cas perdues!

Si vous vous voulez encore participer, il n'est pas trop tard car je vous accorde un délai jusqu'au 15 décembre 2009. Je suis impatiente de voir vois créations!

0 SMALL HIATUS - MINI PAUSE

My blog is on a hiatus for a very short while, because I started a new job. I should post a recipe in a few days, though...

Mon blog est en pause forcée pour quelques jours car j'ai commencé un nouveau job. Je mettrai une nouvelle recette d'ici quelques jours...

Thanks for understanding!
Merci de votre compréhension!