Sushi..and Singapore.

We were in Singapore for a few days and with a food repertoire stretching from East to West, you could enjoy anything you desired. My prime choice of course was sushi! It was wonderful. I couldn’t get enough , but did put several other foods to the test, especially at the “hawkers stalls”, where you could choose to your heart’s delight between Malay and Indian, vietnamese and Indosian and Cambodian, thai and chinese…the list goes on…

…scattered sushi( chirashi sushi)..

Suggstions:

  • There are many different types of sushi, of which the most known would be the rolled sushi. But if you shy away from making rolled sushi at home, becasue of the effort and time consuming aspect, (or you are too tired, like I am since being back!), try making the scattered sushi, which is quick and easy and just as tasty.
  • Use fillings and accompaniments that you have in the house…fresh vegetables, fruit…
  • Make that extra little effort to cut the vegetables into attractive shapes…it is what Japanese cooking is all about.
  • Keep the portions small and serve several small helpings of servings, like a broth, a fresh simple salad, and fresh fruit.
  • Keep attractive bowls and small dipping bowls in the kitchen, square plates, oblong plates and mix and match for an interesting table setting.
  • Serve extra soya sauce(shoyu) in an attractive  small teapot.


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

..chinatown..

…Street scenes from chinatown…

…buddha temple in chinatown…

…Jamae mosque in chinatown…

…colonial civic district – firestation…

…the indian cricket club, the city hall and old supreme court…

..more of the civic district…

..chinese chamber of commerce,

…modern singapore …

…Kampong glam(malay district)

…Masjid sultan…

…colorful surfaces…

…behind the scenes…

…Architecture in Kampong glam…

…Little India…

…Street scene in little India…

…Architecture in little India…

…Shopping…

**My Singapore sketches are on Africantapestry.

**All uncollaged photos of Singapore can be seen on Travels

à bientôt!

Ronelle

Garden salad…and a wild summer garden

We are off to Coin Perdu in Correze for the rest of the summer. Packing the chickens in their “traveling castle”, the cats in their “coaches”, overloading our little blue Peugeot and we’ll be off with frequent stops to let the farm out the car for fresh air and let fresh air into the car!

Suggestions:

  • There is no recipe for this salad. Anything from the garden and the vegetable basket and the fridge and pantry will make a salad as delicious.
  • I took a handful of  leaves from my herb garden ; rocket, basil, red and green sorrel, chives, and a mixture of salad leaves.Mix with  some cleaned and steamed green string beans, butter beans, petit pois, and shelled fava beans. Add quickly fried calamari or shrimp or any other white meat of your choice, make a vinaigrette and serve with a country bread.
  • Enjoy!

..a summer garden…


I’m saying goodbye to the wild of our Loire summer garden and when I see it again, it will have grown beyond wild…!

I can hear everything whisper the minute we leave: “Hey, they’re gone! We are free! We can grow and proliferate, have wild parties and sow our seeds freely! So come on! Let’s not waste any time!”

And the lavender will fall over from laughter, the weeds will do obscene pole dancing, the rocket will keep the whole herb garden hostage, the fennel will try and reach for the skies and when they realize that they are too old for such adventures, they will just  lie down in peaceful rest. The Virginia creeper will be unstoppable in their usual mischief escaping and going where they’re not allowed and the bay leaf will now make use of their freedom to block everyone who wants to pass them and of course the ivy are just so rebellious in their freedom! I think the only ones who will try and behave, might be the hydrangeas. They will try and set an example, show their true color and just bloom in being “keeper of order”. Unfortunately they will come up against strong armies, like the snails and slugs who will join forces  once they realize the enemy is unprotected! I can just hope that Captain Hedgehog will bring in his friends to come to the rescue. My only regret is that I have neglected the young boxwood hedges the past few weeks.  They didn’t receive my full span of attention like they’re used to and I just fear they might be a bit spiteful and teach me a lesson in some way or other. But I promised them they will be the first ones I pay attention to when I get back…I can only hope the promise will keep them happy?

Well, I am leaving in good faith that they will all live and play together in harmony. I want no fights and no complaints from the neighbors. Other than that, they deserve their time of freedom and fun and I wish my garden a wild and happy summer!

…tartelette and omelette in the wild rocket…

…untrimmed boxwood hedges and stalky fennel…

…a forest of green…

…lavender nodding and hydrangeas in charge…

…trespassing virginia creeper and dropping petals…

…ciao until soon!!…


Salmon rolls with roasted red pepper and ricotta…and a street barbeque by the Loire

Summer is a wonderful time to try new recipes. Not to cook. But simply to put together. Myabe a bit of cooking. But only a little. It is too hot and time is too precious to spend in front of a stove. These little rolls are something new to try and it involves no cooking. Delicious and refreshing cold.  Serve either on its own with a drizzle of thick balsamic reduction, or enjoy as a summer lunch with a salad and some wholesome bread.

VF: L’été est parfaite pour s’amuser avec des nouvelles recettes vite et facile à assembler. On cuisine pas. Il fait trop chaud à la cuisinière et il y a trop de choses à faire… Bon d’accord. Peut-être un tout petit peu. Mais c’est tout.  Ces rouleaux de saumon fumé sont intéressants, faciles et vite à faire. Ils sont délicieux froid et servis comme ils sont, avec un filet de réduction de balsamique sur l’assiette òu en salade accompagnée avec un bon pain rustique.

Suggestions:

  • The rolls can be made small like in the recipe, or bigger by leaving the salmon slices uncut. In this case rolling would be a bit easier and the rolls can be cut carefully afterwards ibnto two slices. If you want neat rolls, cut off the ends with a very sharp knife. I prefer a more rustic look.
  • Spread the ricotta cheese on the red pepper for easier spreading  and top then with the spinach leaves.
  • The red pepper can be chopped finely and mixed in with the ricotta cheese for a different version.
  • Prioscutt, basill leaves and roasted oven tomatoes could be an interesting substitute for the red pepper and spinach leaves, giving a more Italian ambiance.
  • Serve two rolls of salmon rolls per person on a plate with a drizzling of thick reduced balsamic syrup, as in the photo.

Our street kicked off the holidays with our yearly bbq across our homes, on the banks of the Loire. A sunny Saturday. A Smoke from the bbq. Set tables. Fresh flowers. Pique-nique baskets. And happy neighbors. Perfect.

Notre rue à commencée cette été dans un esprit de festival. Un barbecue aux bords de la Loire. Un Samedi bien ensoleillé avec une trainée de fumée  qui conduit vers le ciel. Des fleurs gaies. Des paniers éparpillées partout, l’évidence de pique-nique. Et les gents bienheureux. Un midi parfait.


As always, we enjoy our three course. Starting off with some aperitif and a petillante and icy cold rosé wines. We had different kind of cakes, abig favorite in France for an apritif with a sparkling wine. Cake with sauteed leeks and artichokes, cake with goats cheese and tomato.

Et bien entendu, nous nous régalons toujours en commencer avec une petite apéritif et une pétillante de la région. Très froid bien sur.Sur la table était un bon choix de différentes cakes salés; un cake aux poireaux et artichauts…un cake a la tomate et au fromage de chèvre.

..around the aperitif table(autour l’aperitif)…

…the pique nique baskets speak of heavy loads(les paniers de pique-nique)…

…what could possibly hide under that wrapping?(que cache au dessous)…

…someimtes keeping an eye on the pique-nique baskets(garder un œil sur les paniers)…

…baguettes and wine – couldn’t do without!(pas sans baguettes et du vin)..

…choosing seating(òu s’installer à table)...

…but first – time for some conversation among pretty ladies and heavy discussions(des jolies femmes et sérieuses discussions)

…and a far off call while the fire is stretching high(un appel et le feu)…

…and the smoke is a sign of good things to come(la fumée des promesses)

…like this( de ca)…

…and this(et ca)

…and while we wait for those good things from the smoke, we start with our starters…salads and baguette!(salades et baguettes pour entrées en attendant de la viande)…

…everybody is happy(le monde est content)

…and silence sets over the long table(et la silence arrive à la table)

…while we taste and share, discuss and delight(lorsqu’on goute et partage, discute et se régale)

…far from done, we get to our cheeses(loin d’être terminé, on attack les fromages)...

…and clafoutis…of apricots and cherries, and peaches(et ensuite, un clafoutis de pêche.. et d’abricot.. et de cerise)…

…and after our coffee and chocolates, the Loire reclaims its silence once again, the only proof of an afternoon of laughter and good food and happy relionships are  some summer blooms picked from a garden in the street by the Loire…

…Et quand on a terminé nos cafés et chocolats et la Loire règne à nouveau en silence,  il ne reste comme preuve d’un après-midi de bons repas, de bonnes relations, et de joie,  que quelques fleurs d’un jardin de notre rue.


Salmon with a creamy herb sauce and a trip to Oslo.

I thought I was in love with Helsinki, but Oslo swept me off my feet! Norway is breathtaking and Oslo is as stunning. I still feel in harmony with the Norwegian culture and living and can’t stop enjoying salmon. An easy and quick way to serve it…with créme fraîche, chopped dill and mint, lemon juice and a touch of honey.

sitron-og urtebakt laks …

Adapted from a recipe found in Mat & Vin – Norges største matmagasin.

Suggestions:

  • Don’t bake salmon too long, or it will be dry. When the flesh is white when coked, it is overcooked. It still needs to be pink.
  • Use individual baking dishes and bake each person’s portion in its own dish…serve directly from oven to table.
  • Serve the salmon with some steamed or oven baked courgettes.
  • I love dill with salmon, but try coriander(cilantro) or chervil, instead of dill.
  • Use sour cream, or cream or thick cream if you can’t find créme fraîche.

This first encounter with Norway made me realize once again how beautiful our world is and how different the continents and cultures are and just how exciting those differences are. I found Oslo beautiful, different and exciting.

The ocean forms a big part of everyday life with ferries coming and going, fresh fish and seafood sold from the boats, shopping centers overlooking the ocean and eateries to pick and choose from on the quai. Lovely architectures hide among the now bare trees, parks with benches and people eating lunch and abundant bird life.. Walking, skiing, cross country skiing… the ski slopes are just on the edge of town, people are equipped with skis in the metro and buses – part of everyday life. So much I can say and express, but sometimes it is better to enjoy without words and discover for oneself…

My next stop…Grønland!!

…the titles can be read by scrolling over the image…