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Oh thanks for the responses! I would love a grinder like that, Kerry!! I wonder what rpm mine has. I am sure it isn't great!! I also don't mind a bit roughness- I totally agree- there is some pride and romance in a slighly grainy homemade marzipan! Would time have an effect= the longer it operates? I will go see if mine has info on it!

Today I made homemade pistachio marzipan. I still need to process it more but my machine got a bit hot so I am letting it cool down. In the meantime it is nice and green, tastes good, smells good but is still a bit too grainy. Any tips or such would be welcome.

pleasure! So here is the dessert I chose: Cheese Cake with whirls of Silan (100% natural date honey) and Tehina Use a cake pan that the bottom can be separated from the top. So the cake remains onthe bottom base. I don't know what they are called- with a diameter of 24cm. Base of cake: 150 gr Petit Beurre biscuits. If you don't get these then graham crackers or similar biscuit for base would be fine. Grind in a food processorto make it into a fine crumbly consistency. 100 gr melted butter Tehina and Silan filling 2 Tbl Silan 2 Tbl unseasoned Tehina Cheese Filling 225 gr cream cheese 30% fat natural flavour 200 gr 15% cream. If you don't get different percentages I am sure half and hlaf is fine 200gr (1 cup) sugar 4 beaten eggs Method: Prepare the base: Mix the biscuit crumbs withthe meltedbutter to a homogeneous consistency. Place on the base of the baking tin that is covered with baking paper. Flatten down till hard and all together. Keep in freezer. Preheat oven to 160C. Place a pan of boiling water on the oven's bottom in order to develop a moist environment. Mix the Silan and Tehina in a bowl until the consistency is smooth and homogeneous. Mix all cheese filling ingredients together in a bowl. If there are lumps of cheese,wait10 minutes and mix again. The cheese softens at room temp. Pour the cheese filling onto the biscuit base. Spoon puddles of the Silan mixture on top of the cheese filling and with a knife make marble looking swirls very gently. Cover very well with silver foil. Bake for between an hour and a half to 2 hours, until the cake is firm on the sides and yet still wobbly in the center. Turn off the oven, open the oven door slightly and leave the cake in the oven for another hour. Place in fridge overnight.

I am looking very forward to your blog! I can certainly understand all related to your HIV. My brother had it in the mid nineties. I flew in to Texas, where he lived, to give my mom a break, and spent 3 weeks helping out. Anyway, on a lighter note, the vegetables look wonderful! The photography is fantastic. I want to reach out and grab that asparagus!

OOPS!! MY apologies! The pear is grated - not small gratings- the large ones, and the juice is squeezed out-otherwise the patties will be soft and soggy. Thanks for the kind responses! Soon I will post dessert. I also forgotto mention that wearing white is very common.

We use "gvina lavana" - what is translated to white cheese- but you know the kind I mean, mixed with cottage and also regular yellow cheese- the type that melts like edam or motzerella.

Since I said I'll finish... Quiche With Sweet Potatoes, Goat cheese and pine-nuts for a 28 cm diameter pie pan Base: 280 gr (2 cups) flour 200gr buttercut into cubes and cold 1 Egg 1 flat tsp salt 2-3 Tbl cold water Filling: 50gr butter 1 medium sweet potato or battata peeled and cut into cubes of about 1 1/2 cm 200g white goat cheese or feta goat cheese 250 ml cream lowfat if there is- maybe like half and half- about 10% fat? 1/3 cup toasted pine nuts 2 Tbl chives chopped 3 beaten eggs salt and ground black pepper to season according to your taste In food processor process flour, butter, egg and salt with a plastic blade till it is crumbly consistency. Add 2 Tbl water and process till it forms a ball. If it isstill crumbly add 1 more Tbl water Roll out on a floured surface till it is a circle of 30cm Put on the round pan and edges of the pan up to the surface. poke holes with a fork and put in freezer for one hour. Turn oven on to 180C Bake for about 20 mins until light golden. Cool The filling: Melt butter in a pan and add the sweetpotato cubes and stir fry on medium flame for about 7 mins. Place in a bowl. Add the rest of the ingredients mix and ladle onto baked base. Bake 30 to 35 mins until golden and firm. Can be served hot or room temp.

Shavuot (=weeks) is a holiday that occurs 7 weeks after Passover, and is the day the 10 commandments were given to Moses on Mount Sinai. It is also the time the wheat and barley harvests occurs and the first fruits that appeared on the trees were marked with a ribbon (grapes, figs, olives, and pommegranates) were picked and given to the temple in Jerusalem where they were eaten. People from far would bring dried fruits as they could not keep them fresh on their way to Jerusalem. Hence on this holiday it is customary to give baskets of fruit and the kids wear garlands of flowers on their heads. Houses or dinner tables are often decorated with wheat sheaths and dried fruits. The custom here is to eat a dairy meal. So here are some recipes of what I plan to serve. Quinoa Salad based on a Morracan cous cous salad. Can be made a day ahead. Either yse garbanzo (humous) beans that have soaked in water for a full day, or for the lazy (!) canned ones. 6-8 servings 350 g quinoa 1 cup humous beans 1 cup raisins 2 Tbl of coriander seeds 1/4 cup coriander/cilantro leaves 1 gratedpeel of a lemon 250 g of Bulgarian cheese. If you don't find this cheese, it is a firm white one so then perhaps feta is okay. It should be hard enough to grate or cut in cubes but softer and wetter than yellow hard cheese Dressing: 1/4 cup olive oil 1/3 cup fresh lemon juice 2 Tsp cumin salt and ground black pepper 1. Cook humous beans until soft but not mushy, drain and cool. This is about 400 g 2. Make the quinoa but make sure it is not overcooked and mushy. Cool and fluff up with a fork 3. Add the humous beans, raisins and coriander seeds, cilantro and lemon peel 4. Mix up the dressing and pour over salad. Toss & Taste and adjust the seasonings if needed. Last moment add the grated or cubed cheese Soup Grilled pepper and cream soup 3 big red peppers 2 Tbl olive oil 1 leek chopped not finely- discard outer hard skins 1 Tbl sugar salt and ground black pepper Topping Creme Fraiche chives Heat oven to 200C 1. Cut each pepper andremove seeds and white rind. Place on a baking tray covered with silver foil cut side face down. Grill for about 45-50 minutes. Take out and place in a bowl and cover with nylon wrap for 20 minutes or so. Remove the skins but not under water! 2. In a soup pot on a medium -low flame put olive oil and leeks Stir around for about 10 minutes. Add about 400ml water raise the flame ,add peppers and sugar and bring to the boil. Lower the flame and cover and cook for about 15 mins. 3. Use a hand blender to blend the soup until it is smooth. Add seasonong to taste. 4. Ladle into cups. Add a tsp or so of creme fraiche and chives and serve! Hot or cold. I will serve cold as it is hot outside! Roquefort and pear patties 3 peeled medium sized pears (grated roughly, not fine and juice squeezed out) 130 gr grated Roquefort cheese 1 beaten egg 2 Tbl flour or other type of flour-I make gluten free! 2 Tbl chives Black ground pepper canola oil for frying Mix altogether with pepper but don't add salt! Heat a frying pan on medium flame with about 1/2-3/4 cm layer of oil. Shape patties and fry on both sides and then place on a napkin to soak oil. You may try using a cardboard egg container upside down wih a nakin in top to soak up the oil!! More to come later as I am tired of typing!!

Alanamoana thank you so much! My curiosity was aroused by an unfamiliar term! I am familiar with the truffle grid though. You are a sweetie!!!

I wish I could send you some!! Hereis what Ifound on Za'atar: Za'atar

Thanks for such a long explanation. May I ask about the glazing screen? What is it exactly?

I also haven't. But would the mixing it be more or less the same??

maybe Mangold?

Thank you so much for the pictures!! I would love to hear any comments or tips if you learned any! Did you enjoy it? DId you learn a lot? Was there a favorite flavour? Thanks again for sharing!

Thanks so much! And thanks for asking!

Would you mind asking about the liquor cordial question that I posted above? Enjoy! I am sure it will be amazing! Lucky lucky you!! I willbe at Callebaut in Belgium in 2 weeks for an advanced course. I can't wait! I agree with Chris, the Habanos above look beautiful. I will also try them.

Kim I love that little cupcake stand!! It is adorable!! The mini cups are also great Gfron!! I love the look. Once I baked 2 trays of cupcakes. One of the top shelf of the oven and one on the bottom shelf as ovens here are kinda small. When it was time to check them I was astounded and confused as the bottom shelf's muffin tray was empty- no muffins!! I thought I was mad as I remembered filling them with muffin batter. But I figured with me anything is possible. The following day I took out the oven shelves to bake something else and to my utter, hilarious surprise all my lost muffins were stuck very neatly on the underside of the top shelf!!! They had grown so tall that they had all attached themselves to the bottom of the top shelf. It was sooo funny! They were just fine if not a bit flat!!! The cat picture should be sent in to somewhere for a photo prize. It is just great!

AWFUL!!!! I can just picture it!!! I also use a lot of parchment and a goal of mine is to do moulding and end up with a clean mould due to my fantasticskills!!

I have had a few mishaps that required dreaded cleaning. A large jar of honey fell off my shelf in the pantry and shattered. A huge jar of delicious and expensive marinated artichokes- which marinate in olive oil -slipped out of my greasy hands- I had the hardest time cleaning up the oil!

Just lovely!!!

I think so too. Then I noticed that in the ingredients he writes "liquor or spirit, warm" Sometimes his directions are not perfect! Thanks

liqueur cordials!! I made the liqueur filled truffle shells using valrhona truffle balls and filled with the liqueur-syrup recipe on page 253. I note that Greweling heats the syrup up to 119C whereas most other places say to heat to 108C. Then at the bottom he has a NOTE that says something about sweetened and unsweetened spirits. I only noticed this after amking the truffles, which turned out fine. Does he mean to heat up the liqueur to 117C?? Anyone know?

who needs words?!

Hi. Those origin bars are from the airport in Guayaquil! Giora got them on his way home! So next time you are in that airport...

There are two kinds of passion fruit : the tiny squares (see picture ywo of his chocolates) are with a ganache filling and the larger squares that are molded with lines on top have passion fruit caramel.