0 SHORT HIATUS - COURTE PAUSE

See you on the 19th of August!
De retour le 19 août. A bientôt!

0 WEEKEND CAT BLOGGING #218

This week, Sir Tristan Tabby Cat at "Tabbylicious" (USA) is happy to announce that he is hosting Weekend Cat Blogging #218...

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

"Cat's motto:
No matter what you've done wrong, always try to make it look like the dog did it."
~ Unknown ~

0 BLOG ANNIVERSARY

We all get a little older and wiser with time, and so does my blog. As incredible as it sounds, "Rosa's Yummy Yums" is celebrating it's 4th Anniversary this Saturday!

I started this humble little blog in 2005, without really knowing what I was doing and without having any precise idea in mind. I just opened an account out of pure curiosity/interest, because I wanted to know what a blog really was and how it worked It was no premeditated act.

At this time of my life things looked grim for me, I was on a downer and putting all my energy into creating a platform where I could share my love for food, photography and life in general has really helped me focus on something else than my problems, gain confidence, open myself up to people more and escape my gloomy everyday life...

Today, I am another person. My future seems brighter and feel stronger. This blog has really helped me mature and discover who I really am!

Blogging has been one of the best things that has happened in my life as it has been a medium of self-development, self-expression as well as a wonderful way of finding friends and perfecting my cooking/baking skills.

Each of your comments and visits fill me with immense joy and make me want to move forward. It is for that reason that I am extremely grateful for your precious support and friendship.

Without YOU, dear fellow bloggers, foodlover friends and loyal readers worldwide, my blog would not exist!!!

THANKS EVER SO MUCH!!!
MERCI DE TOUT COEUR!!!

0 BLACKBERRY PIE BARS

Since quite a while, I've been systematically coming across a "The Pastry Queen" recipe for "Blackberry Pie Bars" on many of the blogs I visit and, as I'm a immense (black)berry lover as well as a big bar fanatic, I could not resist the temptation of baking them myself...

"The Pastry Queen" is a Texas treat, best-selling cookbook that has cought my attention since the day it was released. Unfortunately, until now, I had never tested one of their recipes and always had doubts about wether or not I should buy this book. Well, I must say that after having made those fantastic bars, there is no need to convince me to add "The Pastry Queen" to my long list of cookbooks which should sit in my cookery bookshelf!

First of all, it must be said that those bar cookies have a name which brings confusion. I personally don't find that those "Blackberry Pie Bars" have anything in common with pies nor do they ressemble one for the following reasons:
1. The crust is shortbready and very different from flaky pastry
2. The filling is dense and custardy in texture, just like clafoutis. Fruit pies generally have a straight forward and less copious filling consisting of berries/fruits, sugar, spices and a thickening agent.

Nonetheless, thos facts don't take anything away from those squares' unshakable appeal as they are totally sexy, terrifyingly luscious and incredibly flavorful. So the mistitling isn't all that important at the end. We are not going to dither any longer over the subject...

This summery goodness is irresistibly rich and pleasantly sweet, yet not sickly at all. The ambrosial flavors of blackberries (slightly biting and smoky), butter (round and nutty), lemon (refreshingly zesty) and sour cream (pleasurably tangy) blend well together, and the contrasting textures (smooth, creamy and crunchy) transform those bars into the most exquisite treat.

Those "Blackberry Pie Bars" are terrific and will bring joy amongst your munchers (children and grownups alike) who will chomp on them greedily as they taste like heaven and are addictive like hell!

~ Blackberry Pie Bars ~
Recipe adapted from "The Pastry Queen".

Makes about 24 bars.
Ingredients for the "Crust":
3 Cups (383g) All-purpose flour
1 1/2 Cups (315g) Castor sugar
1/4 Tsp Sea salt
1 1/2 Cups (3 sticks/360g) Chilled unsalted butter, cut into cubes
The zest of two lemons
Ingredients for the "Blackberry Filling":
4 Large eggs
2 Cups (420g) Castor sugar
1 Cup (240g) Sour cream
3/4 Cup (96g) All-purpose flour
1 Pinch Sea salt
16oz (480g) Frozen blackberries, defrosted and drained (see remarks)

Method for the "Crust":
1. Preheat the oven to 180° C (350° F).
2. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside.
3. Zest two lemons.
4. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.
5. Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.
6. Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan.
7. Bake the crust for 12 to 15 minutes until it is golden brown.
8. Let cool for 10 minutes while you make the filling.
Method for the "Blackberry Filling":
9. Whisk the eggs in a medium bowl. Add the sugar, sour cream, flour and salt.
10. Gently fold in the blackberries.
11. Spoon the mixture evenly over the crust (You may have to distribute the blackberries evenly around).
12. Sprinkle the reserved crust mixture evenly over the filling.
13. Bake for 45 to 55 minutes until the top is lightly browned.
14. Cool on a wire rack for 1 hour before slicing.

Remarks:
You can also use 3 cups of fresh blackberries, or 1 (16oz/480g) package frozen blackberries. If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight.
Instead of using blackberries, why not try making this recipe with other berries such as blackberries, strawberries or raspberries (or a mix of all four berries).
Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.
As this recipe gives a huge amount of bars and we are only two at home, I decided to divide the quantities and bake those bars in a 23x23cm (9 x 9-inch) sheet pan. It worked perfectly and gave at least big 12 portions.
Keep those bars in the fridge (2 to 3 days max.).

Serving suggestions:
Serve those bars with either vanilla or lemon ice cream.

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

~ Carrés Aux Mûres ~
Recette tirée et adaptée du livre "The Pastry Queen".

Pour environ 24 carrés.
Ingrédients pour la "Croûte":
3 Tasses (383g) de Farine blanche
1 1/2 Tasses (315g) de Sucre cristallisé
1/4 CC de Sel de mer
1 1/2 Tasses (360g) de Beurre non-salé, froid, coupé en cubes
Le zeste de 2 citrons
Ingrédients pour la "Garniture Aux Mûres":
4 Gros oeufs
2 Tasses (420g) de Sucre cristallisé
1 Tasse (240g) de Crème aigre/sure
3/4 de Tasse (96g) de Farine blanche
1 Pincée de Sel de mer
480g de Mûres congelées, dégelées et égouttées (voir remarques)

Méthode pour la "Croûte":
1. Préchauffer le four à 180° C.
2. Graisser/beurrer une plaque de 23 x 33cm et la mettre de côté.
3. Zester les 2 citrons.
4. Dans un petit bol, bien frotter le zeste avec le sucre, jusqu'à ce qu'il devienne humide et parfumé.
5. Dans un mixer, mettre le sucre parfumé, la farine, le sel et le beurre, puis pulser afin d'obtenir un mélange sableux (tel un appareil à crumble).
6. Mettre de côté 1 1/2 tasse de ce mélange, puis mettre le reste du "crumble dans le moule et bien foncer (applatir) avec les doigts.
7. Cuire la croûte pendant 12 à 15 minutes, jusqu'à ce qu'elle soit dorée.
8. Laisser refroidir 10 minutes sur une grille. Pendant ce temps préparer la garniture.

Méthode pour la "garniture Aux Mûres":
9. Battre les oeufs dans un bol moyen. Ajouter le sucre, la crème fraîche, la farine et le sel. bien mélanger.
10. Incorporer les mûres le plus délicatement possible.
11. Verser ce mélange sur la croûte et bien distribuer les mûres.
12. Saupoudrer de manière homogène avec le reste du "crumble".
13. Cuire pendant 45 à 55 minutes, jusqu'à ce que le dessus soit légèrement doré.
14. Laisser refroidir sur une grille et attendre au moins 1 heure avant de découper en tranches.

Remarques:
Vous pouvez utiliser 3 tasses de mûres fraîches ou 480g de mûres congelées. Si vous utilisez des mûres congelées, faites-les dégeler (une nuit au frigo) et égoutter au préalable.
Au lieu d'utiliser des mûres, pourquoi ne pas utiliser des myrtilles, des fraises ou des framboises (un mélange des 4 serait aussi parfait).
En frottant les zestes avec le sucre, vous libérez les huiles essentielles qui parfumeront votre sucre.
Etant donné que cette recette donne des quantité gargantuesques, je vous conseille de la diviser en deux et d'utiliser un moule de 23 x 23cm.
Conserver ces carrés au frigo (2 à 3 jours max.).

Idées de présentattion:
Servez ces carrés avec de la glace à la vanille ou au citron.

0 WEEKEND CAT BLOGGING #217

This week, Miz Mog and Kitties at "Mind of Mog" (USA) are happy to announce that they are hosting Weekend Cat Blogging #217...

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.

Cats never strike a pose that isn't photogenic.
~ Lillian Jackson Braun ~

0 PASTORAL LANDSCAPES

Now that we have mountain bikes, we try to go out for rides at least three times a week in order to be fit, to clean our heads and free our souls from the stress of modern life...

Generally, we do 1h30 rides around the countryside that surrounds our village and go in the direction of Compesières/La Croix-de-Rozon which are very close to the French border and the Salève mountain. The landscapes in that area are simply stunning. It is such a pastoral and peaceful place!

I hope you'll enjoy the pictures I took last Saturday afternoon...

0 SWISS NATIONAL DAY - FÊTE NATIONALE

On the 1st of August, Switzerland will celebrate it's National Day. It is considered a holiday and most people have a day off (it is just like a Sunday) in order to relax, commemorate our independence and have fun...

This day is celebrated solely in the municipalities, at a local level, with a multitude of parades (not military), speeches, bonfires, fireworks, music, gymnastic shows and group performances of the Swiss national anthem. People will also organize big feasts and picnics.

On this occasion, I thought that you might be interested in checking out my Swiss recipes as well as the links I have pointed out for you. Maybe you'll want to bake or cook something Swiss this weekend!

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

Le 1ier août, la Suisse célébrera sa "Fête Nationale" et ce jours-là, tous les suisses (ou presque) auront congé...

Chaque commune aura sa petite fête durant laquelle les gens pourront apprécier les multiples feux d'artifices, feux de joie, parades (non militaires), discours, groupes chantants l'hymne et défilés de gymnastique. Les suisses profiteront aussi de ce jour férié pour festoyer et pique-niquer.

En cette occasion, j'ai pensé que vous serez peut-être intéressés de découvrir mes recettes suisses ainsi que les liens que j'ai sélectionné rien que pour vous. Peut-être que vous cuisinerez une spécialité suisse ce weekend!

My Swiss Recipes:
Basel Bread (Bern & Basel)
Blackberry Tart (Vaud)
Blood Sausage With Spätzli and Applesauce (Vaud & All Regions)
Brunsli Cookies (Basel)
Cheese Fondue (All Regions)
Cinnamon And Apricot Flan Tart (Vaud)
Cinnamon Cookies (Graubünden)
Cuchaule/Saffron Brioche (Fribourg)
Grittibänz/Man-Shaped Bread (Swiss-Germany)
Kriegskuchen/ War Cake (Graubünden)
Magenbrot/Chocolate And Spice Bars (Swiss-Germany)
Mailänderli/Lemony Cookies (All Regions)
Maluns/Leftover Potato Side Dish (Graubünden)
Mehlsuppe/Burnt Flour Soup (Basel)
Quarktorte/Quark Cheese Tart (Swiss-Germany)
Raclette/Melted Cheese Dish (Wallis & All regions)
Rice Tart (All Regions)
Salée A La Crème/Cream Yeasted Tart (Vaud)
Spätzlis/Mountain Pasta (Swiss-Germany)
Spätzlis Casserole (Swiss-Germany)
Tatsch/Chopped Pancake (Graubünden)

Swiss Recipe Sites & Recipes:
750g (In French/En Français)
About.ch
All Recipes
Ciel De Françoise (In French/En Français)
Buzzle.com
Euro Info Tourisme (In French/En Français)
Orphée (In French/En Français)
Recipezaar Saveurs Du Monde (In French/En Français)
Swiss Roots
Wikipedia