Cannellette

mooohy: #Totoro made from Arabic bread, labna, an olive,...

lochruna — Fri, 19 Apr 2013 10:06:19 +0200

#Totoro made from Arabic bread, labna, an olive, lettuce, blueberries, & a plum🍞💁this is for @idafrosk ‘s contest, where we remake one of her works👾 Chose totoro because I’m a big Miyazaki fan💖🙆 & the funky socks cuz i love when she does that rofl #idafroskinspired #foodart #トトロ PS: all the food in the making was not put to waste, in fact, totoro was quite delicious😂

Extremy cute!

sharkskinsuit: ghostattack: yam yam Few movies are as good at...

lochruna — Sat, 09 Feb 2013 13:40:36 +0100

sharkskinsuit:

ghostattack:

yam yam

Few movies are as good at showing yummy food as Studio Ghibli movies.

Great looking food, as usual, in a Ghibli movie.

Together with my in-laws I also made Jamie’s best ever roast...

lochruna — Sun, 06 Jan 2013 14:03:00 +0100

Together with my in-laws I also made Jamie’s best ever roast Turkey. This one really IS incredible. Jamie puts the (amazing!!) stuffing between the skin and the breast meat and puts a heated orange inside the Turkey. The orange gives the breast meat a subtle, slightly bitter orangey taste. Really nice. The little packages of a piece of garlic and some rosemary rolled inside a strip of pancetta which you then stick into the legs also give off an amazing taste (and taste lovely all by themselves ). The stuffing is very tasty. We substituted the dried apricots for dried cranberries. The orange and the stuffing make the breast meat extremely succulent and lovely. Together with some roast potatoes and cranberry sauce, this makes an excellent meal.

Home-made chicken liver pate with cointreau, caramelised onions...

lochruna — Sat, 05 Jan 2013 18:33:09 +0100

Home-made chicken liver pate with cointreau, caramelised onions and thyme.

End result chicken liver pate, lovely! For a long time I have...

lochruna — Sat, 05 Jan 2013 18:32:00 +0100

End result chicken liver pate, lovely!

For a long time I have been wanting to make Chicken Liver pate, even though I am very, very picky when i comes to liver and pate. Yesterday I finally got around to it. I used the recipe from Ooh look Bel’s blog which should be the best ever chicken liver pate. I used cointreau instead of brandy or Grand Marnier and used an extra tiny bit of sage and rosemary. I can recommend this recipe, it makes a lovely pate!

A Battlestar of Thrones

lochruna — Fri, 08 Jun 2012 22:13:34 +0200

lettersandlight:

I like to consider myself a pretty diverse reader, but there’s always been one big exception to that rule. I have never been a fan of the epic fantasy series that span tens-of-thousands of pages, and often come with many years of anxiety-inducing publication delays. (I spent many years worrying that J.K. Rowling was going to be assassinated before finishing Harry Potter. I don’t need more stress like that in my life.)

It’s not that I don’t like fantasy across the board; I just have limited patience for sprawling arcs with hundreds of characters with weird names to keep straight. More power to those of you who love them, but they weren’t for me. With all the buzz of late around Game of Thrones, though, I started to debate whether I should break my long-standing rule against watching movies or TV series before reading the books.

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Sausage rolls with chivken, sundried tomatoes and badil

lochruna — Thu, 17 May 2012 19:33:25 +0200

Sausage rolls with chivken, sundried tomatoes and badil

Curried lentil pies.

lochruna — Sat, 07 Apr 2012 17:52:07 +0200

Curried lentil pies.

lochruna — Sat, 07 Apr 2012 17:51:41 +0200

Curried lentil pies.

Cheese and curry cookies

lochruna — Sat, 07 Apr 2012 16:19:27 +0200

Cheese and curry cookies

neil-gaiman: Tori’s LITTLE EARTHQUAKES came out 20 years...

lochruna — Sun, 15 Jan 2012 11:20:36 +0100

neil-gaiman:

Tori’s LITTLE EARTHQUAKES came out 20 years ago.

(I was in the audience of this recording, done for the Jonathan Ross show. We were kids who liked talking to each other, so much, and she loved Sandman and I loved that she’d put me in a song. It seems like yesterday.)

20 years of Little Earthquakes

Pork belly, hoisin sauce, kimchi, lettuce and udon noodle wrap....

lochruna — Sat, 07 Jan 2012 10:47:05 +0100

Pork belly, hoisin sauce, kimchi, lettuce and udon noodle wrap. #korean #kimchi #luckypeach

End result of the pate :-) lovely, if I may say so myself.

lochruna — Tue, 03 Jan 2012 17:37:01 +0100

End result of the pate :-) lovely, if I may say so myself.

Making our own pate. ingredients: minced pork, Bacon (cubed and...

lochruna — Mon, 02 Jan 2012 20:17:27 +0100

Making our own pate. ingredients: minced pork, Bacon (cubed and strips), veal liver, corned beef, cream, butter, salt and pepper, green peppercorns, allspice, nutmeg, juniper berries, bay leaf, Cognac, and thyme.

After baking it at 150 degrees C it has to cool down and set in the oven for 24 hours.

Tasting: tomorrow!

Madeleines for tomorrow :)

lochruna — Thu, 29 Dec 2011 19:16:25 +0100

Madeleines for tomorrow :)

Kimchi

lochruna — Tue, 27 Dec 2011 15:04:32 +0100

Project for tonight: we’re making Korean inspired wraps with ‘roast red pork belly’, kimchi, lettuce, noodles and hoisin sauce. #LuckyPeach

These are the cutest! I love measuring spoons, cups etc :)

lochruna — Mon, 21 Feb 2011 15:31:40 +0100

These are the cutest! I love measuring spoons, cups etc :)

Coconut and cardemom muffins

lochruna — Sun, 20 Feb 2011 18:51:25 +0100

I read about these in the cooking section of the newspaper and thought this would be a great way to make my boyfriend understand my love for carrotcake and spicy cakes. This recipe makes lovely moist muffins. These would have been great for Valentine’s Day. All credit goes to Roos Ouwehand in NRC next.

Coconut cardamom valentine’s day muffins

Ingredients

12 cardemom pods

300 gr flour

225 gr brown sugar

a pinch of salt

2 teaspoons of baking powder

1,5 teaspoon cinnamon

nutmeg

1 orange

240 ml peanut oil

3 eggs

1 teaspoon vanilla essence

100 gr dried grated coconut (dessicated coconut)

300 gr carrots

cream cheese

icing sugar

Method

Cook the carrots for a tad too long and puree them in the blender. Crush the cardemom pods and put the seeds in a bowl. Sieve the flour, sugar and bakingpowder over the seeds and add some orange zest, the spices and a pinch of salt. Make a well and crack the eggs in and add the vanilla essence and the oil. Stir everything well (Lorraine Pascale taught me that a good muffin only needs 8 stirs, so use this wisdom as you please) and stir the carrot and coconut in. Gently fill your muffin tray or paper forms with this mixture (trial and error taught me you can fill them to the brim - no need to only fill them for 2/3 as you do with normal muffins, these won’t rise as much anyways). Bake the muffins for 20 minutes in an oven preheated to 180 degrees.

For the icing: mix the icing sugar with the cream cheese and spread on the cooled muffins.

Where are we now...

lochruna — Sun, 13 Feb 2011 18:30:00 +0100

We had a lovely day in Groningen with a lovely lunch.

See the full gallery on posterous

mapo tofu

lochruna — Sat, 05 Feb 2011 19:34:00 +0100

A trip to an asian food market always incurs the insatiable urge to make some Asian food. Reading a wonderful book about a Chinese girl reacquainting herself with Chinese food (Fortune Cookie by Ann Mah) left me with a desire for Mapo Tofu as she describes it as a dish I would LOVE. In the back of the book she adds a recipe, unfortunately she (willingly) omits the soy bean pastes in that recipe, so I went searching for a recipe that keeps the soybean pastes, I adore them. As this is a very traditional dish I really wanted to try it.

According to (Wikipedia) legend Mapo tofu is sometimes translated as “Pockmarked-Face Lady’s Tofu”. Legend says that the pock-marked old woman (má pó) was a widow who lived in the Chinese city of Chengdu. Due to her condition, her home was placed on the outskirts of the city. By coincidence, it was near a road where traders often passed. Although the rich merchants could afford to stay within the numerous inns of the prosperous city while waiting for their goods to sell, poor farmers would stay in cheaper inns scattered along the sides of roads on the outskirts of the ancient city. Another less widely accepted explanation stems from an alternate definition of 麻, meaning “numb”: the Szechuan peppercorns used in the dish numb the diner’s mouth. As Ching He Huang always says: the Szechuan peppercorns provide a citrusy numbing heat.

MA PO TOFU (麻婆豆腐)

Ingredients

1 block silken tofu
150 gr ground pork, or grouns beef or ground chicken
3 tablespoons chili bean paste
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black bean paste
2 stalks of leeks or spring onions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste

Method

1. Cut the tofu into small pieces. As silken tofu breaks easily, the best way to do it is to place the entire block on a chopping board and gently make 2 or 3 horizontal slices through it, like you do when starting to chop an onion. You end up with 3 slices lying on top of eachother, now you can make the vertical slices without breaking the tofu up. Drain the tofu and set aside.

2. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork/ beef/ chicken (whatever you use) and the chilli bean paste and stir-fry until the pork is halfway done. Then add the soy sauce and the fermented black bean paste and stir-fry until you start to smell it. Add the tofu and water; stir gently to cover the tofu with the sauce - be careful not to break it!

3. Lower the heat and simmer for about 3-5 mins or until the sauce thickens (use some cornflour mixed in water if you want to thicken it more). Add in the roasted Sichuan peppercorn powder and chopped spring onions. Keep stirring gently so it all blends well.

To tone down the heat you can add less chilli oil and less chili bean paste. To make it spicier you can add a tablespoon or two of chilli powder.We served this with steamed white rice and some marinated aburaage, which works as a delicious sweet counterpart to this spicy dish.