Ricciarelli, Siena's almond cookies

Raise your hands if you know Giulia and her wonderful food blog Juls' Kitchen. If you don't, hurry up and check it out, after reading this post. :) I don't remember how I found her amazing site - stuffed full of stunning photos, traditional Italian recipes and well written content in English and in Italian too - but I love it so much! She makes so much effort to translate all her posts into English. She is a friendly and chatty person, a great cook and a talented baker. We don't live very far from each other - Giulia in Italy, myself in Hungary - so I'm sure we will definitely meet one day... Sooner than later. :)

Thanks to the social networking tool, Twitter, we started chatting and getting to know each other, following each other's lives. To make the long story short, Giulia emailed me last December if I was interested in writing a cross cultural exchange recipe post. She already knew which Hungarian cake she would like to bake, but I wasn't sure about my Italian challenge. I didn't have a clue what  I should say... "Giulia, don't be hard on me! I like easy recipes! Surprise me! :)" She chose Dobos Torte because she ate tons of it when she visited Budapest. Juls is a big fan of this 127 year-old cake. I translated the recipe for her and I also emailed a video (subtitled in English) to make her baking easier (thanks to a fellow Hungarian food blogger, Kriszti, who made a video of how to make the Dobos Torte).

I got the recipe of Ricciarelli, the almond cookies from Siena. "The origin of Ricciarelli di Siena dates back to the 15th century: the almond paste - in the form of marzipan or Marzapanetti - was once very popular in the town and Siena was famous even outside its territory for its production. The cookies made with almond paste were reserved for the sumptuous banquet of the Lords because they were made of precious ingredients, mainly almonds and sugar. They were so valuable and refined that marzipan sweets were sold in the apothecaries shops  along with drugs and the most exotic spices of the time." (Info adapted from Juls' blog.)

Giulia says this recipe comes from the grocery shop Rosi in Poggibonsi (SI), slightly revised. She loves  to enter this shop especially during holidays because it is full of smells of chocolate, spices and happy-faced children.

I did a few changes in the recipe. I added less icing sugar (I don't like cakes/cookies very sweet) and reduced the amount of bitter almond extract. The cookies turned out to be amazing, a bit crunchy on the outside and soft, moisture in the inside. After a couple of days they are even better. Everyone in my family loved it. Grazie Giulia, it was a great experience!

Ricciarelli

Ingredients:
- makes about 20 -
- 2 egg whites
- 1 drop lemon juice
- 120 g icing (powdered) sugar
- 200 g ground almond flour
- 2 teaspoons bitter almond extract
- 1 vanilla bean, split and seeded
- 1 orange's zest
- 100 g extra icing sugar

The night before: whisk the egg whites with the lemon juice to stiff peaks. Add the almond flour, 120 g of icing sugar, the almond extract, the orange zest and the vanilla seeds. Mix everything together then cover the soft dough with cling-film and set aside in the fridge for overnight.

The day after: place the extra icing sugar on a working surface. Roll the dough into a log (diameter 2,5-3 cm) and cut 1 cm thick slices. Shape each slice with your hands and coat the shaped cookies with extra icing sugar. Place them on a baking tray lined with parchment paper and bake in preheated oven on 160C (320F) for about 18 minutes. When you remove from the oven, they will still be soft and moist but don't worry they will reach the ideal texture once cooled down. If some remain, store them in an airtight box.

The recipe will be translated into Hungarian soon!
A recept hamarosan le lesz fordítva magyarra!

Jamie Oliver's Food revolution (Episode 6.)

This is the last episode of the Food revolution but it didn't come to its end... So much work to do! 

The whole programme raises questions...  Will this revolution go on after Jamie has left Huntington?  Will people recognize how important it is what you feed your family with?  Will people remember the "food revolution" when they buy food in a huge supermarket? Will people remember to buy  and eat  more fresh vegetables and fruits instead of junk food?  Will the organizations, parents, kitchen ladies be cooperative? Will this revolution work?

I hope so!

Thank you Jamie! :)

Part 1.

Part 2.

Part 3.

Part 4.

Jamie Oliver's Food revolution (Episode 5.)

More and more people hate Jamie in Huntington. He has to keep the revolution happen, especially because fries count as veggie in the USA...

Part 1.

Part 2.

Part 3.

Part 4.

Carrie on

A couple of weeks ago when I set the date (today) for an Italian dinner with my best friends, I didn't know it is going to be THAT day!

Which day? The release day of the new 'Sex and the City 2.' movie! I'm a huge fan of these four girls. They always make me laugh. Carrie is the idealist and always in search of her soulmate, Samantha is the nympho, Miranda is the cynical and Charlotte is the conservative who truly believes in romantic love. From time to time we can learn from their virtue and mistakes.

I think many friends will make a vow today as Samantha says: "We made a deal ages ago. Men, babies... it doesn't matter. We're soulmates."

Photo from google.com/pictures

Looking forward to see the movie tonight after a delicious home made Italian dinner with my friends! And until then here is a trailer...

Jamie Oliver's Food revolution (Episode 4.)

In this episode Jamie has a bet with the radio reporter that he can teach 1000 people how to cook a simple dish! Damn, it gets exciting and he has loads of things to achieve in 5 days! Let's see whether he and his very well organized team (who we never see...:)) manage to succeed...

Part 1.

Part 2.


Part 3.


Part 4.

Jamie Oliver's Food revolution (Episode 3.)

In this episode Jamie goes to a high school in Huntington, West Virginia to look for teenagers who stand up for the food revolution programme. He finds some amazing American kids and he gives them a huge challenge. Let's see if they can manage to succeed... OK, I'm telling you... prepare tissue for the end! :)

Part 1.


Part 2.


Part 3.


Part 4.

Jamie Oliver's Food revolution (Episode 2.)

The second episode even gets more exciting. Jamie started a very remarkable revolution against the "system". It is a hard work. Sometimes it looks very hopeless but the point is we should never give up!

Part 1.

Part 2.

Part 3.

Part 4.

Jamie Oliver's Food revolution (Episode 1.)

Jamie Oliver is a great guy and a huge inspiration. I got to know him ten years ago when I lived in the UK. He is an amazing, enthusiastic person, a big fighter. His latest campaign is about saving USA's health by changing the way you eat. And it's not all about America, it is about places everywhere. It's a movement for you and your family. If you care about your children and their future take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes, cook at home with your family from fresh ingredients and magical things will happen!

You can sign the petition here if you are

- from the USA

- from global

Here is the show's first episode... It's worth watching it!

Part 1.


Part 2.


Part 3.


Part 4.

Jamie Oliver's TED speech

TED stands for Technology, Entertainment, Design. It started out (in 1984) as a conference bringing together people from those three worlds. Since then its scope has become ever broader. The TED Prize is awarded annually to an exceptional individual who receives $100,000 and, much more important, "One Wish to Change the World." Designed to leverage the TED community's exceptional array of talent and resources, the Prize leads to collaborative initiatives with far-reaching impact.

I used to live in England for 2 years and this is how I "met" Jamie for the first time. That time he was not known in Hungary at all. Since then I have admired Jamie's hard work, his food and enthusiasm to change the way for people to eat healthier and encourage them to cook more at home. I even had lunch in his Fifteen restaurant in London. This is a huge experience to always remember.

He says in his talk: “I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

It is worth listening to his speech...

The talk can be watched with Hungarian and English subtitles as well!
A beszéd megnézhető magyar és angol felirattal is!

Food love - Interview with Maki Stevenson

Maki Stevenson - alias Chef Maki, as she is known in Hungary - was born into a food obsessed family. She learnt to savor gourmet foods at an early age. Maki was trained in New York City at Natural Gourmet Institute for Health and Culinary Arts and worked in various restaurants including Megu and Craft. Her style is slow food, pure ingredients, nutritionally balanced and with hint of flavors from faraway places. She has a cookery school in Budapest, Hungary.

Photo from Makifood Cookery School

ZK: What shall we know about you?
MS: I was born in Japan, spent half of my life there and other half in the USA. I have a masters degree in music from Texas Christian University where I met my husband. I came to visit him after graduation and that was my first encounter with Hungary.

ZK: When did you start cooking?
MS: Every since I was a kid. My parents were a gourmet and my mom also had cooking classes so we always ate well. :)

ZK: How did the cooking become a way of livelihood?
MS: When I decided to go to culinary school and work in NYC restaurants in 2003.


ZK: Japan? USA? or Hungary? Which one do you prefer?
MS: Hmmmm... tough one. For food, Japan or USA. For relaxed lifestyle, Hungary.

ZK: What do you think is the strangest Hungarian eating/cooking habit?
MS: To boil/cook vegetables to death. Throwing away perfectly edible parts of vegetables. The amount of meat products consumed daily.

ZK: What do you miss from Japan?
MS: Everything from baths, rice, markets, blue skies in the winter, attention to details, courteousness, punctuality. And of course my family.

ZK: What was the most interesting, the most special dish you have ever made? Was it a success?
MS: I don't remember if I've made THE most special dish. Any dish is special if it's the right food for the company. You cook, have the most special food but with a bad company, it can taste so wrong.

ZK: Favourite Hungarian meal?
MS: Varies from time to time. At the moment 'meggyes pite'. But the other day it was 'babgulyás'.

ZK: Favourite Japanese meal?
MS: Nattoh with mekabu!! I will eat this on my death bed!!


ZK: Where did you get your ingredients for the cooking?
MS: I'm a local patriot. I buy pretty much everything at Lehel piac or organic shops in the neighborhood.

ZK: You have traveled so far a lot. What was the most memorable food you have eaten? And why?
MS: Again, can't pick one. Chicken soup made by Karin tribe people in northern Thailand was delicious after 9 hours hike, and also because of the fact that they raised that animal themselves and slaughtered it just for us. Ratatouille made over campfire at a beach in southern Sweden, accompanied by good wine and fresh baked baguettes by sister-in-law, watching a perfect sunset followed by full moon. Food takes on a magical flavor when good energy and love is added.

ZK: You are preparing another kind of journey now. I think we can tell the readers that you are becoming a very happy mum soon. How will this influence the operation of Makifood Cookery School? Will there be courses in the future?
MS: We will be needing more outside help but plan on resuming fall semester as usual. More guest teachers are in the plans as well as extending our courses to include more health supportive topics.

ZK: Thank you for the interview Maki. May the next months bring you many pleasure and outstanding health with your baby and strength for the new start!

Photo from Makifood Cookery School

The interview will be translated into Hungarian soon!
Az interjú hamarosan le lesz fordítva magyarra!

The secret dinner

Judit had been talking about this secret place for a while. I always told her: "OK, OK, I know it's a nice place to have lunch or dinner but because it's a secret where it is, I can only go there if you take me there!" And finally... two weeks ago she booked a table for four. Not only a culinary adventure it was but this small restaurant (1st floor apartment - decorated in our grandmother's style - in an old house in Budapest centre) and its owner gave us a memorable evening to remember always. You can read the whole story on Judit's blog.

Kitchen cabinet a la grandmother's style

The BAR :)

Happy New Year! Welcome 2010!

The new year is bringing hope and anticipation and if in our faith we trust there is cause for celebration. May all your dreams come true whatever that dream may be. May good health always follow you and bring blessings to your family. May you build memories to treasure, may your wishes be granted as well. May this year bring you many pleasure and leave you with great stories to tell. May you find joy and never be sad. May your resolutions give you a new start...

It is official. A new year has begun. Maybe our mistakes are what make our fate. Without them what would shape our lives? Perhaps if we never veered of course... we wouldn't fall in love, or have babies, or be who we are. After all, seasons change. So do places. People come into your life and people go. But it's comforting to know the ones you love are always in your heart... and if you're lucky... just a plane or train ride away. :)

Forrás: health.howstuffworks.com

Madonna rocks in Budapest!

Yesterday I was not on HOLIDAY because me and my friend, Judit went to see the LUCKY STAR in Budapest at Kincsem Park. It was not difficult to find for us WHERE'S THE PARTY because EVERYBODY came to the same place. When we arrived to the gig (at 7 pm) the sun was shining and the sky was really TRUE BLUE. We had to wait 2 hours for her (because of the stage's technical problems). NOBODY'S PERFECT :). After 1 hour waiting, the crowd became dissatisfied but hey... it is HUMAN NATURE. Finally when the MATERIAL GIRL arrived to the stage she really got INTO THE GROOVE. She did not behave LIKE A VIRGIN, she was full of EROTICA and FEVER. She also REMEMBERed THE TIME when Michael Jackson was great. At 11 pm it was starting RAINing but NOTHING REALLY MATTERS if the BAD GIRL is on stage. Her MUSIC really makes some people come together. I know now WHAT IT FEELS LIKE FOR A GIRL to see the queen of pop live on stage. The concert was AMAZING and will always be SOMETHING TO REMEMBER for us.

Forrás: Index Galéria

Forrás: Index Galéria

Forrás: Index Galéria