Aluminium Foil - So which side is the correct side?

Aluminium foil is made shiny on one side and dull on the other by heavy rollers used to roll out the foil in the manufacturing process. The side that comes in contact with the rollers becomes shiny and the side that does not is dull.

As for the difference it makes when we use foil in cooking, testing has discovered that there is a very minimal difference. Although one would expect the shiny side to reflect heat more than the dull side, there really is very little difference. When freezing, baking or storing food, the effect on the food is the same, no matter whether you use the foil with the shiny side facing in or out.

One thing to watch out for however, is the use of foil in the storage of acidic foods. A chemical reaction takes place when foil comes into contact with foods with an acidic element in them. This reaction leaves holes in the foil and black specks on the food. It is mostly harmless, but should be avoided if possible.

So no more concerning about the correct side! 

Source: ninemsn

Crema Catalana Recipe

France has Creme Brulle, Italy has Panacota and Spain has: Crema Catalana


I used to live in Spain and that's where I found out about it first.


For 8 portions, you will need:
8 egg yolks

image from about .com

200g grams of caster sugar
75g caster sugar extra
1.25 liters of milk
75g corn flour
2 tsp finely grated lemon rind
1 cinnamon stick


1 - Beat yolks and sugar bowl with a balloon whisk, until it gets creamy.
2 - Place 4 liters of of the milk , the ring and the cinnamon in a large saucepan and stir over medium heat until the mixture just comes to the boil. Remove immediately from heat.
3 - Strain milk mixture into a  large heatproof jug. Pour the milk texture into the egg texture, whisking constantly. Stir the remaining milk and cornflour in a small jug until smooth and add to egg mixture. 
4 - Return the mixture to pan, stirring constantly over heat until mixture boils and thickens.
5 - Pour mixture into a 26cm heatproof pie dish. cover and refrigerate for 4 hours or overnight.
6 - Just before serving, preheat the grill.
7 - Sprinkle the custard with extra sugar place under the grill until sugar is caramelized and serve immediately. Alternatively you can blowtorch it.


Is not suitable for Freezer or Microwave.

Pole Dancing

I think I mentioned a couple of times I am looking and trying some other types of exercise to find something I like, (and if I didn't, i did now :)  )
Today I went to a pole dancing class.  I took all my shyness and courage (yes, I can be shy sometimes) and went there.
So, if you don't know what I am talking about (according to the wikipedia) Pole dancing is a combination of dancing and gymnastics. Advanced pole dancing requires significant strength, flexibility and endurance


So they tell you to wear shorts (a Short one preferably) and your favorite high heels. You really feel sexy. 

Apparently is very popular now cause the class was full.


I must say I had fun and the hour flu, but it is very hard. You need to be able to hold your body weight with your arms...and I don't! Not full on, dont get scared, but I really can't. I never exercised my arms, in my life. But really, from 14 girls, 12 could do it. 


But here is a tip for someone looking for some type of sexy and naughty exercise! :) Go and give it a try and let me know how was it! 
And once I put myself together again, I will try it again (after I do some yoga maybe hahahah)


Love,


Vic
The place I went is called http://www.bobbispolestudio.com.au/  and all the images come from their website.

Tomato, Boccoccini and Olive Salad

My gorgeous hubby bought me a new cooking book: MY table from Pete Evans.

Well, he actually didn't buy it, he got in a promotion with some wines we bought a while a go? Well , what matters is that he thought about me, and I received the book via mail and I am happy.

Here is one of the recipes, with a little bit of a tweak :)

Tomato, Boccoccini and Olive Salad

You will need (For 4 people)

4 tomatos, cut in wedge

2 large or 8 mini boccoccini cheese

16 basil leaves

3 tbsp olive oil  (virgin or extra virgin)

1 tbsp of vinegar (You should always keep the balance 3 x oil for 1x acidity)

20 olives (black or kalamata or other similar)

Method:

Put all ingredients in a plate (but the dressing). Drizzle the olive oil and vinegar over the salad and season with salt and pepper.

Serve

That's a must try for the upcoming summer. will we have summer at any stage? I am quite scared about wearing boots and jackets almost in november but...hopefully that will get better soon.

Love,

Vic

Pistachio Shortbread

Shortbreads in general are my husband favorite biscuit type. He loves them and can't get enough.


I bought a magazine the other day and I saw this recipe for Pistachio shortbread that I thought was worth sharing with you. 
It would be the perfect match for a cup of tea or coffee.


It takes around 30 minutes to cook it and it makes around 30 to 35 biscuits.


You will need:
80g of caster sugar
300g plain flour
250g unsalted butter, softened
2tsp vanilla extract (Remember here, vanilla essence is 100% artificial and never tastes that good)
200g unsalted pistachio kernels, finely chopped or roughly smashed (You can put them in a tea towel and use a hammer to roughly smash them, but be careful not to make a flour / meal)
Icing sugar for dusting.


Method:
Pre - heat the oven to 180º (160º Fan-Forced). Grease 2 oven trays and line with baking paper.


Beat the butter, sugar and the vanilla in a bowl with an electric mixer until it gets ligh and fluffy. If your bowl is small, transfer to a bowl big enough to fit all ingredients.
Stir in sifted flour and nuts.

Roll level tablespoons of the mixture into 7cm lenghts. Shape them into crescents, hearts, circles...you choose. Place them 3cm apart on the oven trays.


Bake them for around 20 minutes or until it gets pale golden. Cool on trays. Dust with icing sugar while still warm.


The Pistachio shortbread can be stored in a glass jar and can be frozen, but its not suitable for microwave.