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NORDLJUS
200g caster sugar. Extra virgin olive oil. Flaky sea salt (I use Maldon) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. Churn in an ice cream machine according to the manufacturer’s instructions. Serve with sprinkle of flaky sea salt and a drizzle of extra virgin olive oil.NORDLJUS: SEASONS
Colours of Summer12 August 2009. After a very promising start, our summer has become a rather familiar story – it already feels quite autumnal in fact – nonetheless, we’re trying to make the most of it and I wanted to share some summery images that New Summer Favourites. 5 June 2009. May, for me, was a rather disappointing monthNORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Plenty 21 May 2010. Some of you may remember that I’ve written about Ottolenghi before. They’ve been running this fabulous place for eight years now, and I still love what they do.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: OTTOLENGHI THE COOKBOOK Whisk by hand, or more easily with an electric mixer, until smooth. Gradually add the eggs and soured cream, whisking until smooth. Pour the mixture over the biscuit base and place in the oven. Bake for about 60 minutes, until set; a skewer inserted in NORDLJUS: PRALINE TWISTS Heat until just below boiling point, remove from the heat and allowed to cool, then let it infuse in the fridge for about 6 hours. Place the egg yolks and sugar in a bowl and gently whisk until pale, then mix in the flour. Gently reheat the milk and pour into the yolk mixture, stirring constantly. NORDLJUS: COCONUT AND LEMON GRASS ICE-CREAM Place in a saucepan, add the coconut milk and bring to just below boiling point. Remove from the heat and leave to infuse for about half an hour. Remove the lemon grass. Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not importantNORDLJUS
200g caster sugar. Extra virgin olive oil. Flaky sea salt (I use Maldon) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. Churn in an ice cream machine according to the manufacturer’s instructions. Serve with sprinkle of flaky sea salt and a drizzle of extra virgin olive oil.NORDLJUS: SEASONS
Colours of Summer12 August 2009. After a very promising start, our summer has become a rather familiar story – it already feels quite autumnal in fact – nonetheless, we’re trying to make the most of it and I wanted to share some summery images that New Summer Favourites. 5 June 2009. May, for me, was a rather disappointing monthNORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Plenty 21 May 2010. Some of you may remember that I’ve written about Ottolenghi before. They’ve been running this fabulous place for eight years now, and I still love what they do.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: OTTOLENGHI THE COOKBOOK Whisk by hand, or more easily with an electric mixer, until smooth. Gradually add the eggs and soured cream, whisking until smooth. Pour the mixture over the biscuit base and place in the oven. Bake for about 60 minutes, until set; a skewer inserted in NORDLJUS: PRALINE TWISTS Heat until just below boiling point, remove from the heat and allowed to cool, then let it infuse in the fridge for about 6 hours. Place the egg yolks and sugar in a bowl and gently whisk until pale, then mix in the flour. Gently reheat the milk and pour into the yolk mixture, stirring constantly. NORDLJUS: COCONUT AND LEMON GRASS ICE-CREAM Place in a saucepan, add the coconut milk and bring to just below boiling point. Remove from the heat and leave to infuse for about half an hour. Remove the lemon grass. Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not importantNORDLJUS: SEASONS
Colours of Summer12 August 2009. After a very promising start, our summer has become a rather familiar story – it already feels quite autumnal in fact – nonetheless, we’re trying to make the most of it and I wanted to share some summery images that New Summer Favourites. 5 June 2009. May, for me, was a rather disappointing monthNORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: GREEN TEA AND VANILLA PANNA COTTA WITH CHOCOLATE 30g caster sugar. 150ml water. 1 level tablespoon cocoa powder. 100g dark chocolate, broken into pieces. Put the milk, vanilla pod and seeds, tea bags or tea and half the cream in a small pan and slowly simmer for about 10 minutes until reduced by a third. Remove from the heat and extract the tea bags (put the mixture through a sieve if you NORDLJUS: BROWN BREAD ICE-CREAM Brown Bread Ice-cream 12 April 2005. Finally I managed to try one of the recipes from my Modern British cookery course last month – the course was mainly demonstration based and not very hands-on, so I wanted to try some for myself.. After I made the post about the course, some people asked me to put the brown bread ice-cream recipe up – I could have just written the recipe from the courseNORDLJUS: MISC
Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan NORDLJUS: SOME PICS FROM OUR SHORT TRIP TO PARIS Some Pics from Our Short Trip to Paris 4 June 2005 We managed to spend a few days in Paris last week – although we visit this ever-fascinating city quite regularly (it only takes three hours from London), it’s always a pleasure visiting places we really like, exploring areas we’ve never been and catching up things with ourfriends over there.
NORDLJUS: A FINE SPRING DAY A Fine Spring Day 19 March 2007. While I’ve been struggling to update my blog, the days are getting much longer, flowers are starting to bloom and my cat has been moulting heavily (!) NORDLJUS: CHEESE MAKER NIGHTS IN LA Cheese Maker Nights in LA 22 January 2007. I know this post is somewhat overdue, but I wanted to share the experience I had a couple of months ago in Los Angeles – working for a hip Italian cafe/deli called Cube.. Let me explain their background a bit first. NORDLJUS: MATCHA DOUBLE BILL Matcha Double Bill - IMBB #17 31 July 2005. Everyone has been excited since Clement announced the theme for this months’ IMBB – including me! There are so many things you can do with tea, but I decided to stick to matcha this time as I’ve been in a ‘back to Japanese’ mood recently (and the matcha my mum sent me was getting a bit old, so I wanted to use it up). NORDLJUS: A TASTE OF YELLOW (AND A LITTLE BIT OF ORANGE) A Taste of Yellow (and A Little Bit of Orange) 11 September 2009. This is my entry for this year’s Live Strong with A Taste of Yellow that my dear friend Barbara is hosting. The event is to support the Lance Armstrong Foundation in aid of cancer awareness. As you know already if you are a reader of Barbara’s blog, she recently finished her chemotherapy treatment – it was wonderful toNORDLJUS
200g caster sugar. Extra virgin olive oil. Flaky sea salt (I use Maldon) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. Churn in an ice cream machine according to the manufacturer’s instructions. Serve with sprinkle of flaky sea salt and a drizzle of extra virgin olive oil.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Grilled Quail Day. 6 April 2005. I’ve been enjoying trying recipes from these books – Moro and Casa Moro – written by the popular Moro restaurant owners Sam and Sam Clark. Their recipes are mainly North African, Spanish and Middle Eastern which were quite new toStromboli -
NORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: PRALINE TWISTS Heat until just below boiling point, remove from the heat and allowed to cool, then let it infuse in the fridge for about 6 hours. Place the egg yolks and sugar in a bowl and gently whisk until pale, then mix in the flour. Gently reheat the milk and pour into the yolk mixture, stirring constantly. NORDLJUS: AND NOW FOR SOMETHING FISHY... Red mullet on fennel with vanilla and olive sauce. Another classic combination – to make the vanilla and olive sauce, cook sliced fennel in butter (keep some for the salad), add olives (with the stones removed), vanilla beans then cook in vegetable stock until reduced by half. Add a little cream at the end and strain. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not important NORDLJUS: GÂTEAU WEEK-END Gâteau Week-end 19 April 2005. A couple of days ago, I was reading this post about madeleines on The Food Section, hosted by Josh in NYC.I noticed that the recipe he used was very similar to my favourite cake called week-end. NORDLJUS: GOODBYE SUMMER (FRUIT)... Goodbye Summer (Fruit) 8 October 2006. While I’ve been struggling to put regular posts up here (and here), the transient British summer seems to have gone – it almost feels like we’ve missed the autumn now, it’s suddenly been so wet and cold since the arrival of October (yikes)Nevertheless, here are some more of the summer fruit desserts I was enjoying this season – and thisNORDLJUS
200g caster sugar. Extra virgin olive oil. Flaky sea salt (I use Maldon) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. Churn in an ice cream machine according to the manufacturer’s instructions. Serve with sprinkle of flaky sea salt and a drizzle of extra virgin olive oil.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Grilled Quail Day. 6 April 2005. I’ve been enjoying trying recipes from these books – Moro and Casa Moro – written by the popular Moro restaurant owners Sam and Sam Clark. Their recipes are mainly North African, Spanish and Middle Eastern which were quite new toStromboli -
NORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: PRALINE TWISTS Heat until just below boiling point, remove from the heat and allowed to cool, then let it infuse in the fridge for about 6 hours. Place the egg yolks and sugar in a bowl and gently whisk until pale, then mix in the flour. Gently reheat the milk and pour into the yolk mixture, stirring constantly. NORDLJUS: AND NOW FOR SOMETHING FISHY... Red mullet on fennel with vanilla and olive sauce. Another classic combination – to make the vanilla and olive sauce, cook sliced fennel in butter (keep some for the salad), add olives (with the stones removed), vanilla beans then cook in vegetable stock until reduced by half. Add a little cream at the end and strain. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not important NORDLJUS: GÂTEAU WEEK-END Gâteau Week-end 19 April 2005. A couple of days ago, I was reading this post about madeleines on The Food Section, hosted by Josh in NYC.I noticed that the recipe he used was very similar to my favourite cake called week-end. NORDLJUS: GOODBYE SUMMER (FRUIT)... Goodbye Summer (Fruit) 8 October 2006. While I’ve been struggling to put regular posts up here (and here), the transient British summer seems to have gone – it almost feels like we’ve missed the autumn now, it’s suddenly been so wet and cold since the arrival of October (yikes)Nevertheless, here are some more of the summer fruit desserts I was enjoying this season – and this NORDLJUS: AND NOW FOR SOMETHING FISHY... Red mullet on fennel with vanilla and olive sauce. Another classic combination – to make the vanilla and olive sauce, cook sliced fennel in butter (keep some for the salad), add olives (with the stones removed), vanilla beans then cook in vegetable stock until reduced by half. Add a little cream at the end and strain. NORDLJUS: GREEN TEA AND VANILLA PANNA COTTA WITH CHOCOLATE 30g caster sugar. 150ml water. 1 level tablespoon cocoa powder. 100g dark chocolate, broken into pieces. Put the milk, vanilla pod and seeds, tea bags or tea and half the cream in a small pan and slowly simmer for about 10 minutes until reduced by a third. Remove from the heat and extract the tea bags (put the mixture through a sieve if you NORDLJUS: COCONUT AND LEMON GRASS ICE-CREAM Place in a saucepan, add the coconut milk and bring to just below boiling point. Remove from the heat and leave to infuse for about half an hour. Remove the lemon grass. Whisk the egg yolks in a bowl with the sugar and cornflour until pale. Gradually add the coconut milk, whisking constantly. NORDLJUS: TWO DESSERTS FROM INDULGE Lay them overlapping in a baking dish and pour the melted butter over the bread. Cut the vanilla lengthways and scrape the seeds out. Bring the milk and cream to the boil with the vanilla seeds as well as the pod. In a large bowl, gently mix the eggs, egg yolks and sugar. Pour the hot milk mixture over and gently whisk, then strain through a NORDLJUS: PLAISIR SUCRÉ Plaisir Sucré 20 December 2005. This classic cake from Pierre Hermé has been my favourite for a long time. I’ve tried quite a few of his cakes by now but Plaisir Sucré still remains one of the best and I’ve always wanted to try making it myself. NORDLJUS: GOODBYE SUMMER (FRUIT)... Goodbye Summer (Fruit) 8 October 2006. While I’ve been struggling to put regular posts up here (and here), the transient British summer seems to have gone – it almost feels like we’ve missed the autumn now, it’s suddenly been so wet and cold since the arrival of October (yikes)Nevertheless, here are some more of the summer fruit desserts I was enjoying this season – and thisNORDLJUS: RIVIERA
Riviera 28 January 2006. Apologies for the mess over the last couple of days due to the move of our server, and sincere thanks to all of you who supported this site for the 2005 Food Blog Awards – in which Nordljus has been chosen as Best Food Photography Blog.As you have probably noticed, taking pictures is something I really enjoy and although I have loads to learn, it has encouraged me in NORDLJUS: NORDLJUS TURNED ONE! Nordljus turned One! 13 February 2006 more than a week ago. It seems to have gone so quickly and I’d like to thank all the readers of this site for your support – I’ve been inspired by all your feedback and I’m sure I’ll continue to be so! NORDLJUS: ROMA SNAPS Roma Snaps 25 April 2007. I started writing about my wonderful trip to Italy – I was doing a shoot at a pizza factory in a pretty little town in Marche region, then spent a lovely few days in Rome. NORDLJUS: ENJOYING THE ELUSIVE BRITISH SUMMER... Enjoying the Elusive British Summer 30 August 2005. I’m afraid there aren’t any food related photos today – except for the over-exposedfish &
NORDLJUS
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support.. My trip to Japan was a very emotional one, but I’m glad I went back to see what is really happening through my owneyes.
NORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Plenty 21 May 2010. Some of you may remember that I’ve written about Ottolenghi before. They’ve been running this fabulous place for eight years now, and I still love what they do.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: WHAT'S IN SEASON (IN BRITAIN) What's in season (in Britain) 5 February 2005. I found this recipe in olive magazine – I wouldn’t say I’m a big fan of pears (!) but thought it looked pretty and would give it a go. Fortunately, nothing complicated involved; you just need to poach the pears in saffron infused syrupy water and fill with white chocolate mousse (melted chocolate + lightly whipped double cream) where you NORDLJUS: PRALINE TWISTS Praline Twists 24 November 2010. I’ve been having a hard time keeping up with new cookbooks lately (and the huge pile on my bedside table is getting even higher) – there seem to be so many good books coming out this year. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: GREEN TEA AND VANILLA PANNA COTTA WITH CHOCOLATE Green Tea and Vanilla Panna Cotta with Chocolate Sauce 1 April 2005. This is delicious and dead easy to make! I don’t drink green tea as much as I should (I say this because I am Japanese and that green tea is good for you), but I really like it when used in desserts orcooking.
NORDLJUS: GÂTEAU WEEK-END Gâteau Week-end 19 April 2005. A couple of days ago, I was reading this post about madeleines on The Food Section, hosted by Josh in NYC.I noticed that the recipe he used was very similar to my favourite cake called week-end. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not importantNORDLJUS
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support.. My trip to Japan was a very emotional one, but I’m glad I went back to see what is really happening through my owneyes.
NORDLJUS: FOOD
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: FOOD
Plenty 21 May 2010. Some of you may remember that I’ve written about Ottolenghi before. They’ve been running this fabulous place for eight years now, and I still love what they do.NORDLJUS: PLACES
Athens Snaps - and Frozen Yoghurt with Greek Olive Oil 14 March 2012. Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very gratefulfor your support.
NORDLJUS: WHAT'S IN SEASON (IN BRITAIN) What's in season (in Britain) 5 February 2005. I found this recipe in olive magazine – I wouldn’t say I’m a big fan of pears (!) but thought it looked pretty and would give it a go. Fortunately, nothing complicated involved; you just need to poach the pears in saffron infused syrupy water and fill with white chocolate mousse (melted chocolate + lightly whipped double cream) where you NORDLJUS: PRALINE TWISTS Praline Twists 24 November 2010. I’ve been having a hard time keeping up with new cookbooks lately (and the huge pile on my bedside table is getting even higher) – there seem to be so many good books coming out this year. NORDLJUS: ROASTED APRICOTS WITH CAMOMILE Roasted Apricots with Camomile 7 July 2006. Although I’ve never been a big fan of apricots or plums, I just couldn’t resist trying these recipes – not surprisingly, I liked the pictures in the books :) and I was happy to find decent fruit at a market. NORDLJUS: GREEN TEA AND VANILLA PANNA COTTA WITH CHOCOLATE Green Tea and Vanilla Panna Cotta with Chocolate Sauce 1 April 2005. This is delicious and dead easy to make! I don’t drink green tea as much as I should (I say this because I am Japanese and that green tea is good for you), but I really like it when used in desserts orcooking.
NORDLJUS: GÂTEAU WEEK-END Gâteau Week-end 19 April 2005. A couple of days ago, I was reading this post about madeleines on The Food Section, hosted by Josh in NYC.I noticed that the recipe he used was very similar to my favourite cake called week-end. NORDLJUS: THOUGHTS ON JAPAN AND AN UPDATE Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan in March, it’s been difficult getting back to blogging; I felt that writing about food was not important NORDLJUS: GREEN TEA AND VANILLA PANNA COTTA WITH CHOCOLATE Green Tea and Vanilla Panna Cotta with Chocolate Sauce 1 April 2005. This is delicious and dead easy to make! I don’t drink green tea as much as I should (I say this because I am Japanese and that green tea is good for you), but I really like it when used in desserts orcooking.
NORDLJUS: WHAT'S IN SEASON (IN BRITAIN) What's in season (in Britain) 5 February 2005. I found this recipe in olive magazine – I wouldn’t say I’m a big fan of pears (!) but thought it looked pretty and would give it a go. Fortunately, nothing complicated involved; you just need to poach the pears in saffron infused syrupy water and fill with white chocolate mousse (melted chocolate + lightly whipped double cream) where you NORDLJUS: PLAISIR SUCRÉ Plaisir Sucré 20 December 2005. This classic cake from Pierre Hermé has been my favourite for a long time. I’ve tried quite a few of his cakes by now but Plaisir Sucré still remains one of the best and I’ve always wanted to try making it myself. NORDLJUS: OTTOLENGHI THE COOKBOOK Ottolenghi The Cookbook 16 December 2008. Before I start, let me remind you that this year’s Menu for Hope launched yesterday – as many of you know already, it’s an annual fund raising campaign hosted by our Pim and food bloggers all over the world. Last year, Menu for Hope raised nearly $100K to help the UN World Food Programme – there are amazing prizes lined up again this year, so NORDLJUS: MONT BLANC WITH POACHED PEAR Mont Blanc with Poached Pear 5 January 2007. I hope you all had a lovely holiday (and are happy to be back to work :)) I must admit that I haven’t got round to trying many new recipes over the last couple of months, but this is one of the desserts I made over Christmas – I always look forward to trying chestnut recipes when the autumn arrives, but didn’t get a chance to until December NORDLJUS: AND NOW FOR SOMETHING FISHY... Wow - it all looks so fantastic. I love the pictures! Posted by Christiane | 23 February 2006 #; As usual, it is absolutly fantastic !! I love the idea of a fish menu ! I agree that the red mullet is a little to strong to be served with fennel, I use to cook this tasty fish with tapenade and artichoke hearts and itNORDLJUS: MISC
Thoughts on Japan and An Update 17 November 2011. It feels rather strange to come back to this space after being away for so long – I didn’t mean to neglect it, and I’ve been keeping in touch on Twitter, but since the big earthquake and tsunami hit Japan NORDLJUS: ROMA SNAPS Roma Snaps 25 April 2007. I started writing about my wonderful trip to Italy – I was doing a shoot at a pizza factory in a pretty little town in Marche region, then spent a lovely few days in Rome. NORDLJUS: GOODBYE SUMMER (FRUIT)... Goodbye Summer (Fruit) 8 October 2006. While I’ve been struggling to put regular posts up here (and here), the transient British summer seems to have gone – it almost feels like we’ve missed the autumn now, it’s suddenly been so wet and cold since the arrival of October (yikes)Nevertheless, here are some more of the summer fruit desserts I was enjoying this season – and this NORDLJUS: GINGER YELLOW FOR LIVE STRONG DAY Ginger Yellow for Live Strong Day 14 April 2008. Apologies for the lack of postings lately – time really does fly, and I’ve been busy working on some exciting projects. ATHENS SNAPS - AND FROZEN YOGHURT WITH GREEK OLIVE OIL14 MARCH 2012
Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m
very grateful for your support. My trip to Japan was a very emotional one, but I’m glad I went back to see what is really happening through my own eyes. It’s already been a year since the earthquake – some things are back to normal, but in most affected parts there are still thousands of people who need both short and long term support. I’m organising a Japan fundraiser at the moment which I’m hoping to launch in April through my blog. It will be a raffle full of wonderful foodie prizes, so stay tuned and I hope many people can help to raise money for those who still need help. Meantime, I’ve been travelling a lot for my work, and there are so many stories that I’d love to share here – hopefully I’ll get back into the habit of posting more regularly this year… I went to Athens last autumn to shoot for a wonderful olive oil company called Esti – I had been working with them for a while and the lovely owner George asked me to come and shoot around the city as well as shooting for his wife Ada’s beautiful Fresh Hotel . It was my first time to visit Greece and I only had a few days in Athens – sadly when I was there, many strikes were going on because of the economic crisis, so I had to shorten my already shot stay otherwise I wouldn’t have been able to fly back :( There certainly wasn’t enough time to fully explore, but I really enjoyed staying in the city full of rich history, lovely people, and of course beautiful food. I was particularly excited strolling through the central fish and meat market which is just around the corner from Fresh Hotel – it was vast and great fun to explore. Everyone at the hotel looked after me well, not to mention George, Ada and all the people fromEsti.
As well as devouring the old Greek favourites such as Souvlaki or Greek salad during my stay, I came across a wonderful dessert at the restaurant in Fresh Hotel. The pastry used in the dessert was called Kataifi which is like Filo pastry but in vermicelli-like strands. It is often served similar to Baklava,
but I found that a little too sweet for my taste; at Fresh Hotel, they serve it with semolina custard inside, along with red wine poached pears and vanilla ice cream -it was divine. I asked the chef for the recipe which he kindly gave me – then Ada also kindly translated it for me :) Ada also bought me some Kataifi pastry to take it back – I recreated it at home slightly changing the recipe by adding Marsala poached pears and turron ice cream to go with it, it was reallylovely.
I’ll post the Kataifi recipe sometime, but I wanted to share another recipe today that uses Esti’s beautiful olive oil. A few years ago, George and Ada bought the traditional olive oil company which was established in 1912, in Kalamata – well-known as the region where the highest quality of Greek extra virgin olive oil is produced. Theirs has quite a distinctive aroma of apples and bitter almonds which I love, and when I tried frozen yoghurt drizzled with extra virgin olive oil and sprinkled with flaky sea salt at a restaurant in Tokyo, I thought their oil would be wonderful for this. This is barely a recipe and you may be put off by the combination, but believe me, it’s delicious! The lightness of the yoghurt really brings out the flavour of the oil and salt. You can use any extra virgin olive oil, but be sure to use the best you have. The frozen yoghurt recipe is from David ‘s The Perfect Scoop–
Heidi also posted the recipe here.
Like Heidi noted, I think the simplicity works best – you could add vanilla extract, but I prefer without for this. It’s also important to use good quality, whole milk Greek-style yoghurt which is rich and much creamier than regular yoghurt. (If you can’t find Greek-style yoghurt, you can strain the regular variety as Heidi describes.) FROZEN YOGHURT WITH EXTRA VIRGIN OLIVE OIL AND SEA SALT 720g Greek style yoghurt (or equivalent quantity of strained yoghurt)200g caster sugar
Extra virgin olive oil Flaky sea salt (I use Maldon ) Mix together the yoghurt and sugar until the sugar is dissolved and refrigerate for about an hour. Churn in an ice cream machine according to the manufacturer’s instructions. Serve with sprinkle of flaky sea salt and a drizzle of extra virginolive oil.
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comments Permalink*
Dear Keiko, you came this close and you didn’t come to Istanbul to visit us what a shame! :)) _Posted by aylin | 14 March 2012 #_
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You make me want to rush to Greece and eat some frozen yogurt too _Posted by Breige | 14March 2012 #
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Fabulous photos of Athens Keiko. I have not tried this frozen yogurt dessert. It sounds delicious. _Posted by Barbara | 14 March 2012 #_
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This post is beautiful, and the perfect point of re-entry! The Esti packaging is very attractive, I’d like to get my hands on some ofit.
And of course, you had me at the cat photos:) _Posted by Emma | 14March 2012 #
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Your lovely photos transport me to Athens, where I was born but had to leave shortly after my birth. Thanks for the equally stunning food photos, and the easy recipe. Will be on the lookout for more news about your Japan fundraiser. _Posted by Athena | 14 March 2012 #_
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Your pictures are enough to give anybody wanderlust. Not that I’m not afflicted anyway. Best luck with your fundraiser. I was in Minami Sanriku in October, and feel the affected areas still can use all the help they can get! _Posted by Skye | 15 March2012 #
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Your photos are beautiful. I shall try esti next time I’m buying oil. And the frozen yoghurt photos are divine. Looks like a greattrip!
_Posted by Charlotte | 15 March 2012 #_
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Each and every of your posts is a precious gift for me. I’m quite excited that you plan to be posting more. I am lucky enough to have a fantastic olive oil made by my father in law. The combination does sound unusual, but I totally trust you, and I can’t wait to try this dessert to showcase the oil. _Posted by Caffettiera | 15March 2012 #
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Welcome back Keiko! Glad to hear that things are getting better inJapan.
Are you in Bury for a while? If you have a tiny amount of time I’d love to meet up and have some advice from you. Possible?Francesca
_Posted by Francesca | 15March 2012 #
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Keiko, so good to see you posting again – fingers crossed for lots more beautiful travel posts this year, have missed your posts. _Posted by Ksalty | 15 March 2012 #_
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Oh… those pictures made me feel nostalgic! Last May I was on holiday in the Greek islands, and I agree with you on all: beautiful landscape, very nice people and wonderful foods. I enjoyed dried fish, sea urchin and the famous Greek yoghurt withcandied fruit…
I read your blog and I find it gorgeous, really. I can’t see the time to see your first spring posts. I whish you all the best! _Posted by Dulcistella | 15 March2012 #
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Oh wow! We have a fabulous store that carries so many flavors of olive oil. I definitely have to buy some to try this. _Posted by Sarah | 16 March 2012#
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You managed to capture the beautiful parts of Athens and show off a more calm and peaceful scenery than it actually is (I guess you know that already..). It’s a pity we loose all the beauties of Greece because of the crisis that’s been on here so thank you for yourshots =)
Hope you’ll visit us again soon when things will get better! Greetings from Crete, Eleni _Posted by Eleni | 16 March 2012 #_
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I am from Athens and I just love seeing your beautiful photos of my city, Keiko! Too bad you had to experience the infamous Greek strikes. Your photographs are breathtaking!! _Posted by Magda | My Little Expat Kitchen| 16 March 2012 #
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Your pictures are beautiful as always… And i’m going to make some that frozen greek yogurt with olive oil tonight, yay! I was looking for some frozen recipe to celebrate my first real spring day, this is it! Merci beaucoup *** _Posted by BonjourJuliette | 16 March2012 #
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写真本当に素敵でした。お忙しいと思いますが、できるときは沢山アップしてくださいね!いつも楽しみにチェックしています。 _Posted by ミスズ | 16 March 2012 #_
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Hello there! Lovely pictures from Athens! Funny that the name of your blog is Swedish! Nordljus means North light or Light from the North, how come? It was very funny to see the Swedish name of your blog and all these nice photos from Athens as I’m Swedish living in Athens!☼☼☼
_Posted by Eva in Athens, Greece | 17March 2012 #
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Such a short time in Athens but you still managed to take some many lovely photos. As always, I love that these reports of your’s almost always have some cat photos. :-)) Looking forward to the raffle.Helle
_Posted by Helle (Helen) | 17 March 2012 #_
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Swoon.
_Posted by cocopuff1212 | 18 March 2012#
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Always well done…Thank you!Sabri
_Posted by Sabri | 18 March2012 #
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Keiko – Your photos and styling are beautiful. Can you tell me what the name of the china pattern is on the photo’s with the yogurt? Thechina is lovely.
_Posted by tstar | 19 March2012 #
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love this.
_Posted by Josh | 19 March 2012 #_
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Keiko darling, let’s catch up. Would love to see you. Loved the picture of Athens, I really enjoyed walking around the area around themarket.
_Posted by Valentina | 21 March 2012 #_
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As usual, you capture the spirit of a place like no one else ! Your pictures bring back good memories from my year in Greece… Look forward the raffle in April. _Posted by Vanille | 21 March 2012 #_
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Great. I hope you can join me in my web and blog of Spanish food. coming soon with special Spanish food recipes in English.www.loleta.es
_Posted by Loleta | 25 March 2012 #_
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Oh my what a lovely surprise , another wonderful post, you are just so talented, I really hope you will have the time to post most more often this year and all the best for the fundraising, the Japanese have been so brave after what they have been throughliz from Paris
_Posted by liz | 25 March 2012 #_
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Dear Keiko san,
I’m totally in awe of your work! I admire the way you capture subtle beauty in your photography. I really enjoy visiting different counties through your lens. Thank youfor sharing!
_Posted by goboroot | 27 March 2012 #_
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I’ve been dreaming about Greece for a while now, from when I used to study ancient Greek and Greek literature at high school, or, more recently, when I fell in love with Greek food, but I’ve never beenable to go there.
It’s in my to-do-list, though, and I hope this will be the goodyear!
Thank you for these amazing pictures, it is exactly how I imagineGreece!
Giulia
_Posted by Juls | 29 March 2012 #_
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Hi Keiko,
I found your blog through La Tartine Gourmand and Lara Ferroni! I LOVE your blog – your style, the mood, the scrumptious foods! Definitelybookmarking you!
I miss Athens, too. When I visited, I didn’t think I’d like the place, but I actually ended up liking it… Miss it dearly…Sigh…! _Posted by Jen Laceda | Tartine and Apron Strings| 2 April 2012 #
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How much I wished I was in Athens, Keiko san… _Posted by Shalimar Orlanes | 3 April2012 #
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wishing I was there with you. _Posted by Shalimar Orlanes | 3 April2012 #
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Beautiful pictures! I want to go to Greece right now. I love everything about your beautiful blog. Thanks for being such aninspiration.
_Posted by Edwina | 9 April 2012 #_
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I really love to follow your trips with your splendids pictures! I hope that you are fineMarcia
_Posted by sooishi | 10 April 2012 #_
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Gorgeous photographs…you could take pictures of a cardboard box and still make me hungry. Thanks for sharing your inspiring eye with us. _Posted by Sandi | 11 April2012 #
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Your images tell wonderful stories. Thanks! _Posted by Kathy Mishima | 11April 2012 #
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Stunning photos, as always. I love olive oil in sweets and frozen desserts. I just posted a recipe for tarragon olive oil ice cream, which I also top with flaky salt: http://www.bojongourmet.com/2012/04/tarragon-olive-oil-ice-cream.html Frozen greek yogurt with olive oil and salt sounds like a delectablecombination!
_Posted by Alanna | 11 April 2012 #_
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As always the photos are gorgeous. It is so inspiring to see your postings! I’m sorry you had to shorten your stay in Athens because of the demos. I’ve never tasted frozen yogurt with olive oil and sea salt! That sounds intriguing! _Posted by Kaho | 13 April 2012 #_
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I was thrilled to stumble upon this post; I’m going to Greece this summer—to Athens and Thessaloniki—with my boyfriend (who is Greek) and this reminds me of how much I have to look forward to in June. The photos are lovely and I’m bookmarking the recipe to make immediately. Just consider it the first of my travel preparations! _Posted by katy | 20 April 2012#
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Hi Keiko, wonderful work as always. I’ve been a follower of yours since 2008 and always find your work has some kind of calming effect. I’ve been at the receiving end of lots of bad news lately and whenever I need a momentary escape from the real world I find refuge in your work. Thank you. _Posted by Jule | 24 April 2012 #_
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Like Katy above I too was pleased to stumble upon this page…its been maybe 20 years since I was last in Greece and many of your (excellent) photos reminded me of its shabby chic-ness that I love above that country…you’ve started my nostalgia again…I really should plan to go back soon – thanks again _Posted by saturdaykitchen| 26 April 2012 #
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I feel a little ashamed for I’ve never met your works until now. It’s full of grace. Thank you! _Posted by Anna | 27April 2012 #
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Your photos are amazing. Thanks for sharing _Posted by richard | 27April 2012 #
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What wonderful photographs and places! I’d liked them Very much. _Posted by Ro | 3 May 2012 #_
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Beautiful in all regards. I love kinafe..thanks for the photographic tour. Wonderful!!!!! _Posted by Melanie Neichin | 9May 2012 #
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What an inspiring trip! That’s something new, it sounds different, but it looks beautiful, I have to try!! Have a nice day. _Posted by Monsterscircus | 20May 2012 #
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Really beautiful photos!! As everyone else has commented, they aretruly inspiring!
_Posted by Meatballs&Milkshakes |30 May 2012 #
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send me recipes deliciou _Posted by marcelo leopoldino | 3 June 2012 #_
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What beautiful, evocative photos. Love your blog! I’m a new food writer. Please check out my ideas when you have a chance at http://vespawoolf.hubpages.com/. _Posted by Vespa Woolf | 4 June 2012#
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Keiko,
So wonderful to see my hometown in your blog!! I’m glad that you had a chance to look around the market in the city, one of my favourite places to go when I’m visiting. Makes me even more homesick now!! I have been following your blog for a couple of years now and it’s always a delight to look at your pictures.Take care
Haris
_Posted by Haris | 5 June 2012 #_
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thaaaaaaaaaaaaaaaanks alot very much _Posted by مطبخنا | 12 June 2012 #_
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Dear Keiko,
I hope this note finds you well.You have one of the most beautiful blogs and I am an old fan of yours. My only complaint is that I wish you wrote more!!! :) On another note, since you have one of the oldest blogs and know everybody would you by any chance know what’s happened to the blog A la cuisine? I only came across it by chance and was sorry to see that it had stopped being published since 2007.All my best,
Golnar
_Posted by Golnar | 22 July 2012 #_
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Hi Keiko,
I found your fabulous site via WKA (what kate ate blog) and now my cup runneth over with delight, twice! I just love the fact that the universal sharing of food, travel, knowledge and culture overcomes a lot of the negativity that abounds. My thanks, fellow journeyman,Alannah
_Posted by alannah | 4 August 2012 #_
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Hi Keiko,
I recently discovered your website and I have to convey at how beautiful your photos are. You have a great eye for photography and I look forward to following your blog with much enthusiasm.Best
Hung
_Posted by Hung Quach | 10 October 2012 #_
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Found your site through Twitter. Wonderful photography and engrossing text. Delighted to have found you:) _Posted by Roger Stowell | 18 October2012 #
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Hi,
I’ve never been in Athens, but now I can see I really would like to be there. because of your photos! they are wonderful! :) _Posted by mollisia | 24 October2012 #
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This is my first time to your blog. Your pictures are incredible, you do a really good job. Please let me know when you get your fundraiser put together. I would like to help and spread the word. _Posted by Fork and Whisk | 26 October2012 #
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this sounds very good. i’d love to try that olive oil. _Posted by Dina | 28October 2012 #
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Those photos of Greece look simply superb! Even inside the fish market, the lighting looks perfect. Can’t wait to see more. _Posted by Louise | 2 November 2012 #_
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Hello Keiko,
I love the way you describe things and the food recipes you shared. I love cooking, but I can only make something simple. Your site gives me inspiration and courage to try to make something different and more difficult. Maybe I should start now as the end of the world is notcoming. lol
Wish you a wonderful holiday season.Malena
_Posted by Malena | 22 December 2012 #_
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very much inspired, I’ve fallen love with this beautiful blog! _Posted by Keiko | 30 December 2012 #_
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Hi Keiko – Happy New Year to you! Big fan of your site, and am sad that you stopped posting… I hope all is well with you. Your website brings joy to many folks, so I hope you can start postingagain.
Best
L
_Posted by L | 8 January 2013 #_
Commenting is closed for this article.BROWSE
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