I just came across this site. Foozie is an online marketplace where you can discover and buy food directly from small passionate food producers and growers.

"Our small piece of that mission is to help the small food producers across the country find customers and grow their business. We believe that instead of a small number of large food companies there should be a large number of small food companies. We’re a bit obsessed with good food and passionate about connecting those that like to eat it with the people that make it."

I like the philosophy and they have some really good looking products in their shop.

www.foodzie.com

read the new your times article on foodzie

The Pavlova is  just one of the nicest desserts I know.

Is basically a meringue with lot's of cream and fruit on top. The recipe I have comes from Nigel Slater (with lot's a adjustments ) and the special thing about it is that you use passionfruit with it. This is a combination made in heaven. The crunchy and sweet meringues with the soft cream and the sour passionfruit go are just delicious together.

The recipe is actually easy it's just a bit trick to get the egg stiff enough. But even if you don't manage to get it really stiff you and up with a grat dessert. Though it might not look like this

6 large free range egg whites
350 gr caster sugar
3 tsp cronflower
300 ml whipping cream
Lot's of passionfruit

Beat the egg whites, shiny, thick and well risen. Now start adding the sugar, little by little. Beat until it is really really stiff. Fold in the corn flour.

If your mixture is really stiff : make a 25 cm diameter circle on oven paper and scoop the meringue on, making a little dell in the middle for the toppings.

If the mixture can not "stand" by itself you can use a round cake tin. Paper at the bottom.

Prehet the oven on 180 ° . Lower the temperature to 120 and bake the meringue for 1.30 h.

Take out and let sit till cold.

Cover with the cream and the passionfruit.

I'm already was a big fan of Julian Barns, A History of the World in 10½ Chapters is among my favorite books. Of course I was very pleased to find that he wrote a "food book".
The pedant in the kitchen is a collection of essays on the preparation, consumption, and enjoyment of food. I read it in one go and can only recommend it. It's about the trouble that comes with cookbooks. So funny.

"The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire. A stern critic of himself and others, he knows he is never going to invent his own recipes (although he might, in a burst of enthusiasm, occasionally increase the quantity of a favourite ingredient). Rather, he is a recipe-bound follower of the instructions of others.

It is in his interrogations of these recipes, and of those who create them, that the Pedant's true pedantry emerges. How big, exactly, is a 'lump'? Is a 'slug' larger than a 'gout'? When does a 'drizzle' become a downpour? And what is the difference between slicing and chopping?

This book is a witty and practical account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater; charmed by the recipes of Edouard de Pomiane; and reassured by Mrs Beeton's Victorian virtues. The Pedant in the Kitchen is a perfect comfort for anyone who has ever been defeated by a cookbook."

Yesterday we had cha ca and fresh spring rolls for dinner, so there was some crab meat left.
Something had to be done with it today...
Here a pasta with dish I really like and which is very simple.

Of course you can  do it with every pasta type but I really like the curly types. We brought Strozzapreti  home from Sardinia, they are a good choice for this dish.

Cook the Strozzapreti in lot's of salt water. Meanwhile slightly  fry some garlic in olive oil, I used fresh one from the garden, add chili flakes salt and pepper. Add the zest of one lemon. And the crabmeat and 1dl of the pasta water.

When the pasta are done mix with the crab sauce and ad 5 tbsp of double cream.

Decorate with some lemon basil if you can finde.

I used to hate müsli until recently. Now I really like it . But my müesli is different from regular ones in two ways.
First and most important, it must contain dried blueberries! Did you ever try them? They are fantastic and unfortunately very expensive too. I first had them in the great Hotel Guldsmeden in Daenmark. You can buy them in good whole-food stores. They are sweet and sour in one - just delicious.
Second I always use greek yoghurt. I don't like the thin milky types. And I only eat small portions so I guess it's ok to use the fatty type.
Add a nice crunchy müsli, honey and some fresh berries or fruit et voilà.

All you fans of Japanes food and culture: don't miss this great post by Sooishi!
-> sooishi.blogspot.com

A lazy sunday and the nursery sweetheart coming for a visit tomorrow made us do some baking.
The recipe comes from a work mate.

For the dough:

Mix
3 eggs
250 gr Sugar

Add
2 tsp Vanilla sugar
2 tbsp Cocoa powder

mix in
3 dl Milk

combine
250gr Flower
2 tsp Baking soda

add to the dough

Add
200 gr melted butter (cooled)

You get enough dough for a 30X33 baking tray. Lay the tray with baking paper and grease the sides.
Bake for 15 min 200° on the bottom of the oven.

Glazing:

combine
200 gr icing sugar
2 tbsp Cocoa powder
2 tsp Vanilla sugar
50 gr melted butter
4-5 tbsp Strong black coffee and whiskey

share out on the cookie (when it's still warm) and cover with

100 gr grated coconut