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DYI ENTERTAINING FOOD

DIY – Create Floral Ice Cubes

How to Create Floral Ice Cubes

flower ice cubes

berry_ice_cubes

Remember the post about Edible Flowers a couple weeks ago?

It’s #FlowerFriday again… and this time I thought we should use the edible flowers to create floral ice cubes as decoration for your summer juices.

  1. Select your edible flowers (you can go to your local market and find out which flowers are edible) or check out the previous post on edible flowers.
  2. Use and ice cube trey that is silicon base, which makes it easier to to pop out the ice cubes once you are ready to use them
  3. Wash your edible flowers and place them in the ice cube tray. (to make it more fun you can use really large cubes in addition to small ones to make it look more fun)
  4. Add some water to the flowers in the tray… just enough to cover the flowers HALF ways. –
  5. Place in the ice cube in the freezer for a couple of hours
  6. Add some more water to cover up the complete flower and place in the freezer again.

OPTIONS:

To switch it up you can replace the edible flower with strawberries, cherries or any fruit of your choice.

TIP – remember once the ice melts in your beverage, it will likely flavor your beverly with the iced fruit or edible flower (so ensure the flowers are edible before serving your guest)

berries_ice_cube_frozen_

 

ice cube flowers

 

minz_berry_ice_cubes

DYI ENTERTAINING Featured FOOD

Let’s Talk Melon

How to Create Melon Balls

I am on this strange diet where you eat a lot of fruits and “obviously” its not really working well. 🙂

But since its been so hot lately I have been trying to find different ways to cool down.

So my latest obsession is Melons…

  1. Wash your melons, cut in half and remove the seeds.
  2. Take the melon baller and cut out little balls. Try to make them as round and pretty as possible.
  3. Use a Tupperware container or a baking sheet to place the melon balls on to.
  4. Make sure the melon balls don’t touch teacher other, otherwise the will freeze attached to each other.
  5. Place the container or the baking sheet with the melon balls in the freezer for a couple of hours.
  6. After all the melon balls are frozen you can place them all in a zip log bag until you are ready to create you drinks on the “rocks” (once they are frozen the won’t stick together anymore)

How to Use:

You can use the melon balls to chill all your beverages or add ons to any dessert.

If you decide not to freeze all of your melon balls you can just use them as a beautiful decoration and flavor addition to your salads.melon_balls_ice_balls

melone_cut_half

melon_Balls_ice_water_minzsalad_melon_balls_dreamdesigndiscover

FOOD Recipes

How to make Swiss Bircher Muesli

One of my favorite afternoon snacks or “zvieri” is Bircher Muesli. Some consume it in the morning, while others like to have it as a snack. It’s a dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, mixed with milk, soy milk, yogurt or fruit juice

Zvierie =  Zvieri is the break and snack in the afternoon. Traditionally around 4Pm (“vieri” is “four”). It’s common in Switzerland, but only called “znüni” and “zvieri” in the Swiss German part.

A Healthy Tradition

Bircher Muesli was created over a century ago by Swiss doctor, Maximillian Bircher-Benner, as part of a healing therapy for his patients. The key to original Bircher Muesli is to soak it overnight to achieve a chewier consistency. This improves the digestion and the absorption of this nutrient-dense muesli.

This is how you traditionally make a Swiss Bircher Muesli  (1 Person)

1 TS Oat
3 TS Water
1 TS Milk
2 Grated Apples
1/2 Orange Juice
1 TS Grated Nuts

Soak the oatmeal for twelve hours, then add the juice of an orange, milk and mix it all together. Peel and grate the apples and add the nuts.

If you like you can also add raisons and bananas at the very end… et voilà!

And for my German speaking friends … 🙂 auf deutsch… weil ich heute gut launt bin… 🙂

1 EL Haferflocken
3 EL Wasser
1 EL Milch
2 Äpfel, geriebene
1/2 Orange, der Saft davon
1 EL Nüsse, geriebene

Die Haferflocken zwölf Stunden mit dem Wasser vorweichen,
Haferflocken mit dem Saft der Zitrone und der Milch gut verrühren. Die Äpfel mit Schale und Gehäuse dazu reiben. Zum Schluss dann noch die Nüsse darüber geben… et voilà!

xoxolisa

Featured FOOD

Flower Friday: 10 Edible Flowers

In the spirit of Flower Friday, we are talking about Flowers. You can use blooms to decorate food and dessert. Not only are many edible, they are a beautiful way to add a little touch of color to your food. Adding flowers to your food is a beautiful way to add flavor and some color and even spice.

The use of flowers as a culinary experience dates back to thousands of years to the Romans and Chinese. They used flower petals in salads, teas and as an exotic garnish for desserts.

But before you go out in your garden and harvest a bunch of flowers for lunch or dinner, it is important to remember that some flowers are poisonous. Organic or not, all flowers should be shaken and washed in gold water prior to use, as the may have bugs and insects on them and pollen that may cause an allergic reaction.

To ensure a risk free experience, I suggest purchasing your edible flowers at the grocery store.

square edible flowers collage

What kind of flowers can you eat:

  • Daisy
  • Hibiscus
  • Lavender
  • Marigold
  • Lilac
  • Chrysanthemum
  • Allium
  • Arugula
  • Fuchsia
  • Jasmine

Example of Usage:

  • To flavor butter
  • With pasta
  • In punch or tea
  • Atop salads
  • In soups
  • Flavoring vinegars
  • Decorating Desserts

Whole Foods : Edible Flowers

REMINDER: Individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk.

dessert_edible flowers

ENTERTAINING FOOD

Napkin Etiquette

Napkin Etiquette is an actual thing… Yes..!

Let’s talk about some Napkins Basics. Typically in a formal setting, your napkin will be located on the left side of your plate, or sometime in your plate.

There are many informal setting when you will find your napkin folded in your water glass, wine glass, or under your plate or inside of your soup bowl.

Now lets move forward…

Placing:
Typically, place your napkin in your lap as soon as you sit down. If you find yourself at a very formal dinner setting or a black tie event, you will follow the lead of the hostess and place your napkin in your lap when the hostess does.

You will leave your napkin in your lap during the entire meal.

Napkin Rings:
Napkin rings are not used for formal dining, you will find the napkin rings in more casual dining setting, where the napkin ring is a decorative accessory, used to add fun or highlight the theme of the table. I personally love napkin rings just to give the table setting more color.

Do not shake or pop out your napkin out of control. It looks really bad and makes you look bad. If the napkin is napkin etiquette blog post ddda dinner napkin, it should be remain folded in half lengthwise. Now on the other hand if your napkin is a lunch or breakfast size napkin, unfold it completely and place it in your lap.

Color:
In a formal setting, the napkins should match the color of the tablecloth, which typically would be off-white, ivory or beige. Fun colors and patterns are used for informal dinners. If you are wearing black attired it will be proposed to you if you would like a black napkin

Leaving the table:

If you leave the table during dinner it’s a faux pas and a sign of bad etiquette.

Do not leave the table during the meal unless absolutely necessary.

Now if you still decide to leave the table (hopefully for a good reason) You should place your napkin on your chair, or leave the napkin face down on the left side of your dinner plate.

In some fine establishments they might have replaced your napkin while you left the table.

Sometimes it’s hard to tell “are we still eating or is it time to leave?” The hostess will signal the end of the meal by placing her napkin on the left side of her dinner plate.

In that event the dinner is officially over and you can place your napkin in the center of your setting. But obviously never place your napkin in your plate.

Don’t Do:

  • Never tuck a napkin to your shirt (that’s probably the worst thing ever) or waistband.
  • And most importantly don’t wipe your mouth with your napkin! You might think that’s the strangest thing ever.
  • Blot your mouth but don’t wipe it.
  • Don’t dip your napkin or your fingers in your water glass! Obviously…!!
  • Ultimately you can do what you want of course, but if you want to make a good impression, you should probably at least follow some of these tips …

xoxolisa

FOOD Recipes

In the Kitchen: Zürcher Rahmgeschnetzeltes with Mushrooms

Zürcher Rahmgeschnetzeltes is hands down one of my favorite dishes.

I often have a craving for food from Switzerland, which is unfortunate when I realize that it’s not available in Los Angeles. (Except if I find a specialized Swiss restaurant!)

I thought maybe you would like to try a new dish and play in the kitchen cooking “Zürcher Geschnetzeltes”.

zurcher rahmgeschnetzeltes

Preparation

Time: 40min.  

  1. veal for zuercher geschnetzeltesCut 600g of Veal in small bite size pieces.
  2. Clean the Champignon/ Mushrooms and cut them in small slices.
  3. Chop the onion in tiny little pieces (however much you like)
  4. Use a large size skillet or any other pan with a high rim. Heat up your skillet and wait for your butter to melt in the skillet.
  5. Brown your veal on all sides. (Remove the veal from your pan and keep it warm on the side)
  6. Use the same skillet to brown your mushrooms and then add the onions and let the onions get soft.
  7. Now add the white wine and reduce the heat on your skillet.
  8. Cover the pot and let it cook for about 5min.
  9. Now you can add your veal to the skillet , and turn up the heat a little, add your cream to the whole mix and add salt & pepper.
  10. Finish with a sprinkle of parsley for some decoration at the end.
  11. Let it set for  2-3 Minutes and then serve immediately.

 

 You can serve it with Rösti or also Spätzli (will be covered in an other post soon!)
One of my favorite dishes ever since I was a little girl. Well, if i think about it, I am still a little girl at heart … ❤️️

Picture: stechl, via Badische Zeitung

En guete,

xoxolisa

 

 

 

 

ENTERTAINING Featured FOOD

9 Do’s & Dont’s for Afternoon Tea Etiquette

Taking part in the tea time tradition is a lovely pastime to share with friends and family to relax at near the end of the day. Now that you know the difference between high tea and afternoon tea, I will share my 9 etiquette tips for afternoon tea:

  1. After sitting down, don’t put your purse on the table. Rather, place your purse on your lap or behind you against your chair back to keep it out of the way.
  2. Be aware of proper napkin placement: unfold napkin on your lap upon sitting. If you must leave your seat temporarily, place your napkin on your chair or soiled side down to the left of your plate.
  3. When preparing your tea, place sugar in the cup first, then add thinly sliced lemon. Remember,  never mix milk and lemon together!
  4. If you take milk in your tea, add it in last. The habit of pouring milk into tea came from the French. As the superstition goes, “To put milk in your tea before sugar is to cross the path of love, perhaps never to marry.”
  5. When eating on a tea tray,  enjoy the scones first while they are hot. Once finished, move to savories, then to sweets last.
  6. Split your scone horizontally with a knife. Curd and cream is placed on plate. Use your knife to put cream/curd onto each bite, eating neatly with your fingers.
  7. The spoon always goes behind your teacup on its saucer. Never leave your spoon in the cup.
  8. When drinking from your teacup, look into the teacup rather than looking over it.
  9. As for your finger, don’t put your pinky “up”! It’s not correct.
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