Saturday, July 24, 2010

Yummy yummy!!


I made this lovely pirate bunny for two reasons: first of all because I want to present it in a cute exhibition that is happening on September here at Barcelona; and secondly, because it's the perfect excuse for announce the opening of my little handycraft shop:


So I'll be very happy if you hace a look on it and tell me your opinion!




Yesterday I cooked curry, and I took some pictures for explaining you the recipe, as some of you have been asking me about it... here what you'll need:

* Chicken breast
* Carrots
* Onions
* Raisins
* Ginger and Curry
* Cooking Cream
* Basmati Rice

So, first of all, cut the chicken breast into dices. Do the same with the carrot and raisins. Cut the onion in thin slices and put it with the carrots and raisins into a pan, with a little bit of oil. Cook it until the onion is transparent.

When this is ready, add the chicken and some curry, moving until it is half-cooked. Then, add the cream and some more curry, as you wish. You can add some pepper too, as some other vegetables you like, as tomatoes, potatoes, marrow, etc. When the chicken is ready, take it out of the fire and prepare the rice.



For the rice, I normally use some oil, ginger, salt and a piece of lemon, wich brings some flavour and makes the rice less sticky.

When the water is boiling, add the basmati rice and let it cook. When this is ready, put some rice on a plate and then add some curry over it... et voilá!!


You can fried the rice a little bit too, it depends on you!!


Let me know if you've got any doubt or if you prepare it!!

And remember, visit Bunnies are Pirates too!

PS: This is a part of Much Love Monday!

Petite Maison - My Etsy Store

Hi everyone, Its been quite a week for me. So I did it, I got an Etsy store. I'm excited about it. If you are interested in visiting my seller name is petitemaison770, I plan on having a lot of fun there too. Here are three of the items I'm selling (Well truth be told they are the only items I'm selling). Three great pillow covers, they are 26 x 26, the down inserts are sold separately, or you can do your own inserts(This keeps the shipping cost down). Yes I made them with my own two hands (I did have the images put on the fabric by the printer). The images are from antique lithographs, so there is no copyright infringement(Don't you hate when you get sued.......). They are made from raw linen for more of a French flea market look. Here they are....

This one is called Louis XVI, very French ooo lala!!!


This one is French Candlestick, very dramatic.....
This one is French Seasons, fun and classic....


All of the backs are done as envelop closures.
Here they are French and fun....
BTW I'm getting more styles in, something about birds and crowns (These will be 16 x 16). So keep checking my Etsy store.
Have a good weekend.
See you all next time......

Stir-fried Beansprouts (Tumis Toge)


300 grams (5 cups) beansprouts
3 red chilies, seeded and cut diagonally
3 stalks spring onion, cut 2 cm lengthwise
1/2 teaspoon salt
1/4 cup oil

Heat cooking oil in a wok over high heat for a minute.

Toss in chilies and spring onions. Cook for 30 seconds.

Add beansprouts and season with salt. Cook for another minute.

Remove from heat and serve warm.

Stir-fried Beansprouts (Tumis Toge)


300 grams (5 cups) beansprouts
3 red chilies, seeded and cut diagonally
3 stalks spring onion, cut 2 cm lengthwise
1/2 teaspoon salt
1/4 cup oil

Heat cooking oil in a wok over high heat for a minute.

Toss in chilies and spring onions. Cook for 30 seconds.

Add beansprouts and season with salt. Cook for another minute.

Remove from heat and serve warm.

Stir-fry Anchovies with Chili (Sambal Goreng Teri)

Stir-fry Anchovies with Chili (Sambal Goreng Teri)

1-1/2 cups (100 grams) dried anchovies
1 (75 grams) small tomato, quartered
1 cup water
1/2 teaspoon palm sugar
1/4 cup cooking oil (for deep-frying anchovies and 2 tablespoons for stir-frying spice paste)

Spice paste

5 (25 grams) shallots
1/8 cup (10 grams) red/green chilies, seeded
1 garlic clove
3 kaffir lime leaves
1/4 teaspoon salt

Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till brown and crunchy, about 5 minutes. Remove from heat and drain on paper towel.

Grind shallots, chilies, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle.

Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.

Add anchovies, cook for another minute. Remove from heat.

Serve with steamed rice.

Stir-fry Anchovies with Chili (Sambal Goreng Teri)

Stir-fry Anchovies with Chili (Sambal Goreng Teri)

1-1/2 cups (100 grams) dried anchovies
1 (75 grams) small tomato, quartered
1 cup water
1/2 teaspoon palm sugar
1/4 cup cooking oil (for deep-frying anchovies and 2 tablespoons for stir-frying spice paste)

Spice paste

5 (25 grams) shallots
1/8 cup (10 grams) red/green chilies, seeded
1 garlic clove
3 kaffir lime leaves
1/4 teaspoon salt

Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till brown and crunchy, about 5 minutes. Remove from heat and drain on paper towel.

Grind shallots, chilies, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle.

Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.

Add anchovies, cook for another minute. Remove from heat.

Serve with steamed rice.