me,mychelf and I...

Hi,I'm Chelf,a 30 year old coffee-addict chef,living in greece dreaming of living in london.This is my blog,a mash-up of all things visually powerful,heavy metal sounds,glorious food & haute couture minimalism.
Welcome & enjoy your stay.

go to http://doromusic.de/ for more information.

* Use the flowers to make a unique dressing:
Put the freshly snipped basil flowers into a clean glass jar and cover them with red or white wine vinegar. You can add more basil flowers to the jar as you have them, along with more vinegar to cover. Cover the jar in between basil additions.Once the jar is full, leave it to infuse for at least a week. Strain out the basil flowers (now you can compost or discard them). Pour your freshly made basil flower vinegar through a funnel into a clean glass jar. Cap or cork tightly.
Try using basil flower vinegar in combination with any citrus juice in salad dressings.
this idea comes from foodpreservation.about.com,pics n recreation chelf.tumblr.com

* Use the flowers to make a unique dressing:

Put the freshly snipped basil flowers into a clean glass jar and cover them with red or white wine vinegar. You can add more basil flowers to the jar as you have them, along with more vinegar to cover. Cover the jar in between basil additions.Once the jar is full, leave it to infuse for at least a week. Strain out the basil flowers (now you can compost or discard them). Pour your freshly made basil flower vinegar through a funnel into a clean glass jar. Cap or cork tightly.

Try using basil flower vinegar in combination with any citrus juice in salad dressings.

this idea comes from foodpreservation.about.com,pics n recreation chelf.tumblr.com

always americano.

What are you having today?

Eugenia Loli’s tumblr: http://eugenialoli.tumblr.com/

her online store: http://eugenialoli.tumblr.com/shop

contact her: eugenia17@gmail.com

Eugenia’s tuturial here: http://eugenia.queru.com/2012/10/29/how-to-do-modern-vintage-collage-digital/

Ingredients

  • 1 teaspoon (5 grams) salt
  • 1 tablespoon (12 grams) sugar
  • 1/2 cup (100 milliliters) water
  • 1 stick (100 grams) unsalted butter, softened
  • 1.5 cups (200 grams) all purpose flour

Dissolve the salt and sugar in the water and set it aside. Sift the flour into a mixing bowl. Cut the butter into small pieces and mix it into the flour with your fingers. Pour the water into the flour mixture and stir with a wooden spoon until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead it gently for two or three turns. Wrap the dough and allow it to chill before using in your recipe.

Tips & Tricks 

  • The first golden rule of making shortcrust pastry is keep the ingredients, the bowl and the hands as cool as possible.
  • Sieve the flour to add extra air and lightness to the pastry.
  • Work quickly, this keeps the pastry cool and prevents the gluten in the flour developing too quickly – which will make the pastry too elastic and difficult to roll, cause shrinkage, and create a tough end result.
  • Handle as little as possible. Too much handling will make the fat soft and the pastry greasy.
  • Always wrap the pastry dough in clingfilm and chill for at least 30 minutes if possible.
  • Chill again after rolling out to prevent shrinkage in the oven.
  • Roll pastry on a cool surface (a marble slab is perfect), dusted with flour.
  • Lightly dust the rolling pin also with flour to prevent sticking.
  • For a crisp base on tarts and pies always cook on a preheated baking sheet in the oven.

[tips britishfood.about.com pics n recreation chelf.tumblr.com]

have fun baking,

Chelf.