Oatmeal Raisin Cookies

Not sure if I should recommend this cookie. I baked 4 trays last weekend, using the same amount of ingredients listed below. Everyone who tried said it was amazing, even for those who don't like raisins very much . But look at the amount of butter and sugar.....

If I make them again I will probably cut down the amount of sugar, but no sure if it would make the cookies too dry.

(recipe from http://www.davidlebovitz.com)

About 24 cookies

1 cup (225 g) unsalted butter, at room temperature

2/3 cup (150 g) granulated sugar

1 cup (200 g) packed light brown sugar

2 large eggs, at room temperature

1 3/4 cup (245 g) flour

1 teaspoon baking soda

1 teaspoon sea salt

1/4 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 3/4 cup (175 g) old –fashioned rolled oats (not instant or quick-cooking)

1 1/2 cups (240 g) raisins

1. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.
3. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
4. Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author.)
5. To bake the cookies, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
6. Drop the dough in 1/4 cup (50 g) balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
(I got about 8 cookies per baking sheet.)
7. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
8. Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.

Remove from oven and cool completely.
Storage: Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.

極品大紅袍

The Island

Swedish crayfish

Crayfish's companion - Swedish vodka



My picks



They were cooked in a big pot of boiling water favoured with dill.

Sweden - summer 2010

My favourite Swedish open sandwich. I dreamt of it the other night.

Picking wild blueberries in Swedish forest.

Two hardworking labours.

Heidelberg - summer 2010

The Hackteufel is a restaurant with a long tradition located in the Steingasse; it was mentioned in a document for the first time in the 16th century and renamed the Gasthof Grüner Baum (Green Tree Inn) in 1836.

In 1954 it was acquired by the Scholl family and completely renovated. The following year the restaurant was reopened, and in 1959 the Hotel of the "Hackteufel" Inn opened its doors to the public.



View from the castle



Nightfall at Heidelberg



The students' dungeon

Gruyeres

Having gruyeres for lunch at Gruyeres



Gruyeres is a pretty village in the valley



Nicely decorated houses

Macaroons from Laduree

Precious little things, can you guess the favours?

They are coffee, bitter chocolate, rose petal, orange blossom and green tea.








The window display at Laduree in Geneva

Lago Maggiore

Islola Bella


Gelato



Breakfast at Park Hotel Paradiso

The legendary apricot tart

I heard so much praise about this apricot tart that it was like a dream came true when I first saw it at Hotel de la Forclaz in Col de la Forclaz, Switzerland, not far from the more well known Charmonix in France.

My verdict - extremely good. The apricots were full of favour (and colour too) and the pastry is light and tasty, especially the burnt bit. We were told the hotel proprietor baked all the tarts (apricot, blue berry, strawberry..) every morning.

We also had the roast beef.

A very picturesque walking path nearby, leading to a big blue glacier.

1Q84

Our second harvest

My downstair neighbour

My garden

Bucatini all' Amatriciani

cooking pancetta and onion



bon appetit



adapted from Sophia Loren's Recipes & Memories

This is a sauce that comes from Amatrice, a little mountain town not far from Rome. The preferred pasta for this bucatini - thick spaghetti with holes through the centre. But if that is not available, a thick spaghetti will do.

for 6 servings

6 tablespoons olive oil
2 ounces pancetta or bacon, diced
3 onions, thinly sliced
half of a fesh or dried chile pepper, minced or crushed (I put the whole chile in )
1 pound fresh or good quality canned peeled tomatoes, crushed
6 large or 8 medium basil leaves
salt
freshly grated pecorino cheese
bucatini or thick spaghetti (I was hungry today so I cooked 100g pasta for each person)


Place oil in a skillet over medium heat, add pancetta and onions. When the onions begins to turn golden, add the chile pepper, tomatoes, basil, and a pinch of salt. Cook the sauce for 15 minutes, until the flavours are nicely combined.

Meanwhile, cook the pasta until just al dente; drain. Toss the pasta with the sauce and sprinkle generously with cheese.

My patio

La Carbonara

adapted from Sohia Loren's recipes & Memories

According to the book, Carbonara is a Roman specialty. You can use bucantini, think spaghetti or penne.

For 6 servings

1 tablespoon olive oil

2 tablespoon unsalted butter (I omit this)

4 ounces pancetta or bacon, diced

Generous pinch of minced Italian parsley

5 or 6 egg yolks

2 tablespons light cream

3 tablespoons freshly grated pecorino or Parmigiano cheese, plus additional to serve

1.25 pounds pasta (I used spaghetti)

Heat the oil and butter in a pan, then add the pancetta and parsley; saute over medium heat to brown the pancetta well. In a bowl beat together the egg yolk, cream and cheese.

Cook the pasta until al dente. Drain the pasta well, and turn it out into a serving dish. Working quickly, pour first the pancetta mixture, then the beaten egg mixture over the pasta.Toss quickly to coat the strands with the sauce; the egg will cook in the heat of the pasta. Serve immediately while still hot. Pass additional cheese at the table.

De Bortoli sauvignon blanc

This is recommended to me by a wine tasting instructor. Not bad but a bit too dry to my taste. I like light and fruity sauvignon blanc more.

Spaghetti con Pomodoro Crudo (Spaghetti with uncooked tomato sauce)

This is what I had for dinner tonight. It looked and tasted so good, and was so easy to make that I wanted to post it as early as possible to share with you. A perfect dish for the hot summer evenings.

Modifed from Sophia Loren's Recipes & Memories

For 6 servings

1.5 pounds spaghetti (I usually use 80g for two not so hungry people)

2 pounds fresh tomatoes (I used cherry tomatoes here)

0.5 pounds fresh mozzarella, thinly sliced

2 medium red onions, thinly sliced

1/4 cup pitted black olive, roughly chopped

2 tablespoons drained capers

handful of basil (oringal recipe calls for 1/4 cup Italian parsley and 10 to 12 chopped fresh oregan leaves)

1 to 2 cloves garlic, crushed

Salt

Freshly ground pepper

1/3 up extra virgin olive oil

Freshly grated Parmigiano cheese (optional)

Cook the pasta until just al dente. While the pasta is cooking,place in a large serving bowl the tomatoes, mozzarella, oniions, olives, capers, basil, garlic and salt and pepper to taste. Pour the oil over and toss gently.

When the pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and added the warm spaghetti to the bowl.Toss to combine, remove the garlic if desired, and serve.

I didn't actully weight all the ingredients, but just put in the amount I thought right. Next time I will chop the capers too.

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