0 MONTREUX LAKESIDE PROMENADE

Here is the last batch of pictures I took when I went to Montreux (Part 1 & Part 2). This time, I have focused more on the buldings that you can find there. Enjoy! ...

0 SUET PUDDING - THE DARING BAKERS

For all of us Daring Bakers, the 27th of each month is a very special date. This day, marks the publishing of our blog posts related to the latest Daring Bakers' challenge. All of us are always very impatient for that day to come and very excited about the event as we then can share our successes and/or tribulations with the whole world and we are finally able to see what our international colleagues have created...The April 2010 Daring Bakers’ challenge was hosted by Esther of "The Lilac Kitchen". She challenged everyone to make a traditional British pudding using, if possible, a very traditional...

0 LEMON PARMESAN DIP - DIP AU PARMESAN

Not long ago, I suscribed to UK's N°1 magazine "Good Food" and I have been enjoying every issue since then. It is always chock-a-block full of seasonal and scrumptious recipes for any occasion...While leafing through my April issue, I came upon a dip idea that I found particularly interesting. This "Lemon Parmesan Dip" goes particularly well with asparagus (or any other spring/summer cooked vegetable) and is easily made.This dip is very fresh, delightfuly tangy and has a wonderfully round Parmesan flavor. Very spring-like and lipsmackingly tasty. The perfect addition to your brunches or picnics!~ Lemon Parmesan Dip/Dressing ~Recipe taken from...

0 MONTREUX LANDSCAPES

As promised, here are a few more pictures of my trip to Montreux. As you can see, spring had just started and nature was a lot less green than it is now...I hope you'll enjoy th...

0 WEEKEND CAT BLOGGING #254

This week, Salome at "Paulchens FoodBlog?!" (Austria) is happy to announce that he is hosting Weekend Cat Blogging #254...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.Fridolin, still healthier than ever.He is now a real "Freesssack" (glutton) and has now to be fed 5 times a day minimum!!!We are so happy to see that he is doing we...

0 SOURDOUGH BREAD - PAIN AU LEVAIN

Although it might seem as if I have not baked many breads during the last months (it's been quite a while since I posted yeast oriented recipes), I can assure you that I have not stopped making all kinds of loaves lately. As a matter of fact , I never (or very very rarely) buy bread from bakeries or supermarkets. I always bake my own supply of yeasted goodies because I find that homemade breads taste the best...Most of the time I bake breads and don't have the occasion to take pictur es of them (no natural light left or no time to fuss around with my camera). Well, last Sunday, the sun was out and I had plenty of time to spend snapping pictures...

0 MONTREUX LAKESIDE

Two weeks ago, my good friend Corinne and I spent the day together. We went to Montreux, took a walk on the lakeside and then we drove all the way to IKEA in Aubonne in order to have lunch and do some shopping... On that Thursday before Good Friday, spring had just sprung. Flowers were starting to bloom and leaves were still enclosed in their buds. This day started on a grey note, but as soon as we reached the promenade in Montreux, the clouds started to disappear and the sun came out of it's hiding place. The air was still very crisp, yet they rays of the sun warmed us a little.As you can imagine, being the mad snapper that I am, I carried my...

0 Bread

Some of the additional ingredients that may be included in a full breakfast are:BREAD Fried BreadPancakes : are a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs and are cooked on a hot griddle or frying pan. Most pancakes are quick breads.There is even a particular day for pancakes. In United States, pancakes are traditionally eaten on Shrove Tuesday.English muffin or Scones: A muffin, known as an English muffin, is a round, yeast-leavened form of bread almost always dusted with cornmeal. It is of English origin.(A toasted and buttered split muffin.)They are the base ingredient in the traditional New...

0 WEEKEND CAT BLOGGING #253

This week, Weekend Cat Blogging #253 is hosted by 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 informati...

0 Brunch

Brunch originated in the British upper classes. Brunch is a meal which is eaten in the late morning or early afternoon, generally between the hours of 10 in the morning and two in the afternoon. A typical brunch combines elements of breakfast and lunch, reflecting the fact that it is supposed to serve for both meals. Many people associate brunch with the weekends, particularly Sundays, perhaps because many people are able to sleep in on the weekends, making a late breakfast and early lunch combination more appealing. Technically, however, brunch, like breakfast, can be served on any day of the we...

0 American Breakfast

The most popular weekday American breakfast is a bowl of cold cereal and a cup of orange juice for school children, or a pastry and cup of coffee (sometimes just the coffee) for a working adult. A weekend or restaurant breakfast may include eggs (usually prepared sunny-side-up, scrambled, or in omelet form), sausage pattys or links, bacon, ham, toasted bread (with butter, jam, peanut butter, or honey), hash browns, and pancakes or waffles with syrup. Sunday breakfasts are usually the grandest, as most people take the day to lounge.These are all common staples over the entire US, though the southern half would add biscuits covered in sausage gravy,...

0 FULL BREAKFAST

Full breakfast is originally common in Britain and Ireland. But it can be preferred by Americans too. The full breakfast is traditionally served at breakfast time, but it is also popular at other times, usually replacing lunch. Rarely is it now served every day of the week, reserved instead for the weekend or on vacation in hotels Continental usually means coffee, tea, rolls, butter and jam. Full breakfast means the addition of juice, eggs and possibly some kind of meat. Breakfast may begin with orange juice, cereals, stewed or fresh fruits but the heart of the Full breakfast is bacon and eggs. They are variously accompanied by sausages, grilled...

0 CONTINENTAL BREAKFAST

Continental Breakfast ItemsA continental breakfast typically includes fruit and several types of baked goods, including sweet and savory options. It also includes a few different types of beverages.Fruit Whole apples, fresh fruit salad, oranges, and/or bananas may be eaten at continental breakfast.Baked Goods Bagels are a very popular continental breakfast item. Mini bagels are often preferable to the full size option. Small bagels are a good choice when there are several items available for guests to sample. If you serve bagels, be sure to include a few different types of cream cheese and/or jelly. It's also a good idea...

WHAT IS BREAKFAST?When we search on Internet we see some definitions like these:an early morning meal; the first meal of the day (usually in the morning)Breakfast is the first meal of the day. The word is a compound of "break" and "fast," referring to the conclusion of fasting since the previous day's last meal. Breakfast meals vary widely in different cultures around the world but often include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein, sometimes a dairy product, and a drink.http://en.wikipedia.org/wiki/Breakfastwordnetweb.princeton.edu/perl/webwn...

0 CARROT BUNDT CAKE - CAKE BUNDT

I have always been a big fan of carrot cakes (be they Swiss, American, Swedish, etc..., you name it!), but growing up as I child I very rarely got to eat that delicious speciality as my family didn't like that treat. And until now, at home, I never made any as "supposedly" my boyfriend doesn't like them...Well, the other day, I was able to prove him that he did like carrot cake and that his aversion to this baked good was based on stupid preconceptions. Never had I seen a carrot cake hater GOOBLE a carrot cake with such enthusiasm LOL!You see, with the arrival of spring, I had been craving carrot cake more than usual as I have been seeing it...

0 KIRMIZI BIBER - TURKISH CHILI FLAKES

Today, I am once again going to talk about another fabulous goodie that my friend Jessica (from Maryland) brought me back from her trip to Istanbul..."Kirmizi Biber" are Turkish red pepper flakes (this name is also used to describe whole chili peppers). It is one of the most useful and popular spices in Turkish cooking. The flavor of this fine blend of chilli peppers ranges from mild and sweet (the version I have) to fiercely hot. The peppers are rubbed with olive oil and gently roasted until dark red giving it an unmistakable as well as unique flavour and aroma.Try sprinkling "Kimzi Biber" over your dips (hummus, baba ganoush, tzatziki, etc...),...

0 WEEKEND CAT BLOGGING #252

This week, Nikita Cat at "Meowsings Of an opiniated Pussycat" (USA) are happy to announce that they are hosting Weekend Cat Blogging #252...To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed information.Fridolin is still doing very well.It seems that what the healer did had a positive effect on him...He is very active, full of energy, extremely talkative, hungry and fit like a baby kitty.HAPPY EAST...