sandwich classic

Today i tried another bakery. Luxe in Newtown. Sourdoug bread, cheese, lots of smoked ham, dijon mustard and tomatoes. I have not had that classic combo for a while; a happy taste-return!
I bought a loaf of that bread to bring home and got a ciabatta for free. Funny. Maybe the revealing story of the history of ciabatta has made it unpopular? I am not really sure if thats the case though.

bread reflection one: the secret life of ciabatta

The apparently 'traditional' Italian flat loaf, staple of the balsamic-swilling, sundried-scoffing crowd, is not what it claims to be. Robin Stummer investigates. continue reading

ginger desserts part 3

ginger gino

gino was invented in the 80-90s, in a legendary restaurant in stockholm. famous for its drunk actors and writers having a blast.

the original recipe lacks ginger. so does the genuine brulée tart's. non the less these desserts with ginger reaches another level.
another ingredient i love in gino and is not in the pa&co recipe is cherries, a lot of them. nectarines are alright too. i don't remember if i like gino more with or without white chocolate. i think some people would say that's the most important ingredient in the dish. i'm not really sweet on white chocolate but i can tell it is alright in this, for you that are unsure about the white chocolate.

recipe

for 4 persons
2 bananas
2 kiwi fruits
1 liter of strawberries
cherries
1 piece of ginger
1/5 dl raw sugar
1 dl desiccated coconut
(130 g grated white chocolate, put it in the fridge before you grate it)

serve with vanilla ice cream

1. oven 200 degrees, over heat / grill heat.
2. peel and chop the banana and kiwi fruit. put them and the berries in a baking pan.
3. grate the ginger finely, mix the ginger with sugar and desiccated coconut.
4. Strew the mixture on top of the fruit.
5. place in the oven for 3 - 10 minutes.

make sure the fruit is not boiling heavily or getting burnt. you can open the oven door to let a bit of the heat out.

enjoy!

manakish/manousheh - Middle Eastern pizza

This is manakish - Lebanese pizza, one with za'atar and the other one is cheese and meat. Perfect to share to get the different flavours.

Za'atar is a mix of herbs and nuts. By googling it I find hundreds of different recipes. It is usually composed of thyme, oregano, sumac, sesame seeds and salt. And sometimes with other herbs and nuts. The taste is acidic, aromatic and salty, a lovely combination with the cheesy cheese and the lemon - chilli seasoned meat.

Very cheap and very nice! My favourite place to have it is a small lebanese pizza shop in Panania.

today's breakfast

coffee and toasted sourdough bread with figs, cranberries and barberries.

BEER O´CLOCK!

It´s almost the weekend! It would be great to welcome it with this great lager from Bulgaria. unfortunatly I havn´t been able to find it here, or anywhere else outside of Bulgaria. I might have to start importing it myself.

Phở

Phở is a typical vietnamese dish. It is a noodle soup based on a broth of simmered beef bones, that usually takes hours to prepare. rice noodles and thin slices of beef are then added as it is served. The beef is raw when added to the soup, but quickly cooks in the hot broth. Bean sprouts, corriander, thai basil, chilli and spring onions are then added to the soup, as well as freshly squeezed lime juice.

Phở 54 in Cabramatta and Phở pasture in Bankstown are good places for some of the best pho in Sydney