it's true !
It all started on October, 13th, in 2006.
Still going and lots of things have happened since then. Some good, some strange, some that I still don't know how to judge, but here I am, still blogging for you all and for myself I presume, after all, this is my passion, I hope yours too.
keep in touch...
Try this:
Breakfast Steak Hash... from the book (buy it! great recipes inside !) of Paul Gayler:
Mashed potatoes pancake with strips of steak on top and a fried egg, topped with black bean salsa.
serves 4
to make the black bean Salsa get 2 tomatoes, blanched, seeded and diced; 1/2 red bell pepper cut into 5 mm dice; 100 g cooked black beans; 1 red onion, chopped; 1 small red chili, seeded and finely chopped ; 1 tbsp chopped fresh coriander; 1/2 tbsp maple syrup; juice of 1 lime - mix them all in a bowl and let infuse for one hour in a cool place.
to make the hash potatoes mix 300 g of crushed cooked potatoes with 2 egg yolks and 1 tbsp flour. Season with salt and freshly cracked black pepper. Mold this into 4 small patties, chill for 1 hour. Get a non-sticky frying pan with 1 tbsp of sunflower oil and, when hot, cook until golden, 3-4 minutes in each side. Keep warm.
Heat another non-stick pan with 1 tbsp of oil and when very hot, season the beef, a 400 g mignon steak cut in thin strips, with salt and pepper and add to the pan. Fry them quickly until sealed and golden all over, then remove from the heat, add the half avocado, seeded and stoned to the pan together with 5o g Cheddar cheese and stir together until the beef is bound with the cheese.
Fry the 4 free range eggs in another pan .
On the plate, place a potato cake and top it with some beef mixture and a fried egg. Spoon some black bean salsa around and over. Serve at once.
Thanks Paul
Eggs Florentine are a classic.
Basically it is a poached egg served on top of a blanched bed of spinach leaves, all covered with Mornay Sauce - which is made on a Roux base, with Gruyère cheese added, serve with a sage leaf on top and a tiny bit of grounded nutmeg.
Try if you fancy this, its quite good.
Love is a burning fire without being seen;
A happy unhappiness;
A aching wound that one doesn't feel;
A uncontentious contentment;
Pain that bothers without aching;
It is not wanting more than wanting well
A lonely walk amidst the crowd;
Never enough pleased for being happy;
Knowing that loss is gain;
It is to be willingly imprisoned;
To serve who wins, the winner,
To have loyalty to the one who kills us.
But how may its favors cause
Friendship in the human heart,
If exactly the opposite is really Love ?
Luís de Camões
Amor é fogo que arde sem se ver;
É ferida que dói e não se sente;
É um contentamento descontente;
É dor que desatina sem doer;
É um não querer mais que bem querer;
É solitário andar por entre a gente;
É nunca contentar-se de contente;
É cuidar que se ganha em se perder;
É querer estar preso por vontade;
É servir a quem vence, o vencedor;
É ter com quem nos mata lealdade.
Mas como causar pode seu favor
Nos corações humanos amizade,
Se tão contrário a si é o mesmo Amor?
Luís de Camões
Check this out:
Buffet
Fresh fruits and natural fruit juices
Available
Green tea
Coffee, Black and white
Expresso
Entrée
Smoked Salmon cubes with toast and Dill Sauce
Main Course
Eggs Benedict en Cocotte
Desert
Tiramisú
Sounds good for breakfast ?
Your opinions, please...
After a few weeks, I am back. Life is what happens while you are planing it, thats what happened, so mom and dad are not here any longer and, truly enough, life goes on.
I have the feeling that I will never be a Michelin star Chef with my own restaurant, but that doesn't mean that I won't try. Watch out inspectors, I will !
Meanwhile I didn't stop cooking, so I have new ideas and recipes that I want to post here and I have so many books now that I love that I decided to talk about them too. Great cooking authors are out there for you to discover. Cooking and others as well, of course...
And by the way, this picture was taken some time ago. Because I lost a lot of weight since then, I leave you with this fat memory of myself
