Tuesday, February 21, 2006

A post irrelevant to cooking, but never irrelevant to a Greek

Posted by Picasa


Above, the unassuming beauty of the stolen, so called Elgin marbles. A piece of the Acropolis that we have never forgotten and still urgently and ardently want back. A piece of the Greek heart and of a symbolism so great, that deserves to come home.
Click on the link above and you may leave a comment of support, if you wish to do so. As always, your support and understanding is greatly appreciated.

EDIT: Oh my lord! Is my face red! I don't know what is going on with blogger, but it won't let me post a link, so you just might have to put in a little extra effort and copy-paste. Apologies! And on my first official visit from the Corsair, too... *feels like Nigella Lawson caught licking fingers*

Monday, February 20, 2006

In anticipation of breakfast

mmm warm and toasty Posted by Picasa

Grilled cheese, ham and rocket sandwich and a glass of blood orange juice.. I am so pining for breakfast right now! But I have vowed to finish more of my work before I can reward myself.. Sorry for the slow blogging, I don't know where all this work came from! I am grateful and all, but don't you just bleh! when real life meddles with your blogging? ;)

Friday, February 17, 2006

Cooking, swedish style

Here is my favourite salad recipe: with a rifle.

Nutrition, with a bang! hehe

Wednesday, February 08, 2006

Soup du jour

Grilled tomato and garlic soup Posted by Picasa

you'll need: tomatoes, garlic, spices and milk.
The above, I think, came to me through the form of Jamie Oliver again. I'm not exactly sure if it had anything directly to do with a specific recipe or not. I have a hard time sticking to recipes, unless they are for baking. I don't want to take any chances with baking, usually. But everything else is fair game.
The above is very very simple, but it will take a little bit of time to prepare. You chop your nice ripe, big and juicy tomatoes and arrange them on a baking tray, adding a lot of garlic cloves. How many really depends on you. I love the rich flavour of grilled garlic! The trick here is to separate the cloves, but not peel them, just give them a bash with something heavy, so they will split, but still retain the peel. Season with salt, pepper and some spices of your choice. It can easily be basil, fresh or dry. It's the best choice for this soup. Alternatively, you can use thyme or oregano. Or be creative.
Grill the tomatoes and garlic on high temperature until the edges are a little sooty. Then scoop everything into your blender, blend well and pour everything in a pot. Slowly bring to a simmer and add milk progressively, not too much at a time, so you can stop at your preferred form and density of soup. Keep tasting the soup, making sure it's well seasoned. It is truly so full of taste, the way soups usually aren't. I accompanied it with a simple wrap (tortilla) with mayonnaise, ham and cucumber, just to have a bit of something to chew on on the side.