tag:blogger.com,1999:blog-6708804414464063909Sun, 27 May 2012 03:34:41 +0000blackberriescandied citrus peelnutmegratatouillefresh oreganofenneltributeCooking Lightradishchickpeawhole wheat flourliquorpastryonionsDaring Bakerssnackcocoasummercomfort foodbreadcrumbspanettonequickpad thaidoughPierre Herméflandry milkbabaspaprikavanillafrostingwhite chocolatecrème caramelfarofapine nutsberriesapricotscanned tomatoesChristmaspeanut butterfrittershearts of palmcornmeallow fatcashew nutsoliveslayer cakeonionpecansdessertstracciatellacherriesgrilledbuffalo mozzarellasnow peassmoked ricottaWTSIMpearicing sugarcucumbersgranolaBrazilianfruitJoaoyellow mozzarellamoussecognacfrangipanequeijo coalhomaple syrupclafoutiscocoa powderdried applesDorie Greenspangelatinjubescaramelscrustrosemaryrice vinegarfriandsbreaddried herbsoat flourmomwitlofcuminshortbreadsandwich cookiesblackberry preservestomatoJapanesezucchiniganachefamily's recipeCointreaubeetrootmacadamiascookiesfocacciacrème bruléeBill Grangersalamiporkwhipped creamblueberriessavoryricottamarbledcitrusraspberriestarte tatinsiblingslinzerbutternut squashalfajorfillingbeveragefood coloringbrandypastatriflecacao nibsfontinablackberry jamoatmealsobacoarse saltunsweetened chocolatequick breadMarsala wineJill Dupleixescarolesesame oilspaghettitangystreuselasparagusown creationcouscouscardamomgingerbreadglazecream cheesestrawberrygiftsausagerequeijãogranulated sugarqueijo Minasbiscottinoodleslemon juicetunasemifreddocornpassion fruitchocolatebutterscotchbakingpecorinoeggnogcarrotsfrench toastbiscuitscelebrationpolentaallspicefriendsorbetWHBspring onionschocolate chipswhite beansshrimpcranberriespastry creamrice puddingseafoodroastedrolled fondantsteaklimecaperssesame seedsoreganoDonna Haybraided breadbeefdried fruitquinua flourburnt butterraspberry jamplumsanchovylollipoplabnaalcoholself-rising flourfresh herbsmacaronsAmarettohummusvegetablessemisweet chocolateChinese five spice powdersaffronhusbandcoffee cakecherry preservesflowerscoconutEasterJulie Le ClercAlaskaraspberrytartpapayalemon curdgnocchicoconut milkchoux pastryRichard Bertinetsponge cakelime juicedried apricotscrepedried chilliespeasbrowniemirincheesecakemayonnaiseSusanwheatcorn starchdemerara sugarrisottoolive oilpoultrycurryJessicagoat's cheesecachaçatartletsfontina cheeseyogurttoffeelinguinedried cherriespowdered milkbuttercreammintpotatoeswhite winepreserveswhipping creamdigestive cookieswatermeloncauliflowercarameldark chocolategolden raisinsgreensbarscrème brûléepartybrown sugartomato sauceTobleronefetaconfectioners' sugarrocketawardvanilla beanrollspuddingbaconPortfrozen dessertAsianmarble cakehot cross bunsfamily recipecinnamonorange blossom waterveggiesrosewatercrumble toppingpanna cottapumpkinmarbled cakegrilled cheesepancakestahinipuff pastryfriedpressure cookerbrigadeirocorn syruppound cakedulce de lecheheavy creampita breadcaipirinhasoufflespiceschiffon cakemashsparkling winesweetened condensed milkJamie Olivermacaroonsguavalemon zestcreammolassescream of tartarblack pepperfudgestone fruitpeanutsshortcrust pastrydried cranberriesavocadobrittlefreshgorgonzolawalnutalmond mealchocolate sprinklesgingerfinanciersshorteningricetrufflesegg whitesjamsconesmozzarellamixed spiceSHFcherry jamloafmarjoramfish sauceoatsmarshmallowpizzachilli flakessablésbanananigella seedsegg yolksblack olivesHHDDholidaysNutellasweetshortcakecrystallized gingerchickenudondried strawberriesnutssakejellydried blueberriesbutterpâte briséeice popsA Taste of Yellowtomatoessumacwalnutsspinachpavlovaeventwinebuttermilkapricot jamrecipe gone wrongcroustadepandowdyartichokehomemade pastaicingbell peppersalmonrumsandwichfigwhiskygarlicMontlhy Minglearugulagrapefruithazelnutscustardcakecréme fraîcheroasted pepperspoppy seedslentilscroûtonsherbsbriocheBlogging By Mailmuffinsfeeds a crowdsoupDijon mustardlavenderspicherry tomatoespandoropepper flakespitta breadpopsicleszestegglessbread flourfruit mincefondantice cream makerpralineclovesparsleybaked risottobalsamic vinegarhealthycrepesdessmeatcreme bruléefishtangerineOreosea saltlightCokesagecrumblebunscorn flouromeletteMarthaeggscobblerbagelColher de Tachoside dishbasilred onionfennel seedschestnut flourgoiabadacoriandercompotecream puffsbrowniesfrozen yogurtdoughnutsalmondsmarmaladegrape nectarpieesfihasice creambroccolinibreakfastchorizo sausagequichecheesefinger foodtrufflecandy thermometerlasagnaleekkumquatsyrupmeringuedried oreganosweet potatoesmeatballsorangepestomadeleinescottage cheesecroquetteskirschcandydairy freesoy sauceroastnectarinecurdchallahgrana padanoherbes de Provenceeggplantfrom another food blogblondiesbuckwheat flourrhubarbbean sproutssauceapplehomemademuffinsaladcandied lemonshaped breadwintermueslimilk chocolateorange zesteasygalettevodkamini foodraisinsglucoseOvaltineparmesansoufflénew potatoesgluten freesisterlemonmemebirthdayboozecupcakesrolled oatshoneyprofiteroleschilialmond pasterugelachspicypistachiopineapplesour creamgolden syrupdairyfleur de selbread puddingplan aheadpeachorange juicechivesfilo pastryyeastegg freedatespolka dotsbrûléeéclairsNigellaleftoversthymeIn the kitchen since the age of 11 and having loads of fun with it.http://technicolorkitcheninenglish.blogspot.com/noreply@blogger.com (Patricia Scarpin)Blogger769125TechnicolorKitchen-EnglishVersionhttp://feedburner.google.comtag:blogger.com,1999:blog-6708804414464063909.post-4628834262420502960Fri, 25 May 2012 11:20:00 +00002012-05-25T09:46:48.018-03:00saladsweet potatoesonionsorange zestarugulagoat's cheesealmonds I was a kid who loved salads and I have my mom to thank for that – I was never the kid who pushed the arugula leaves to the side of the plate, much to the contrary: I was the kid who would eat a tomato as someone would eat an apple between meals. But a whole new world opened up to me when I started collecting cookbooks: it was then that I learned that the salads I already loved could become http://technicolorkitcheninenglish.blogspot.com/2012/05/roast-sweet-potato-and-goats-cheese.htmlnoreply@blogger.com (Patricia Scarpin)2 <p><a href="http://feedads.g.doubleclick.net/~a/EdBFWI0CtLyGlL8NgzWXQotbnJc/0/da"><img src="http://feedads.g.doubleclick.net/~a/EdBFWI0CtLyGlL8NgzWXQotbnJc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/EdBFWI0CtLyGlL8NgzWXQotbnJc/1/da"><img src="http://feedads.g.doubleclick.net/~a/EdBFWI0CtLyGlL8NgzWXQotbnJc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2135522646880192965Wed, 23 May 2012 15:16:00 +00002012-05-23T15:56:26.417-03:00dulce de lechefinanciersalmond mealegg whitesnuts One of the things I love the most about financiers is how moist and tender they are – their texture is really amazing. Besides that, financiers are a great way to use up frozen egg whites and they’re perfect for a baking urge as well – you don’t have to wait for the butter to soften to make these little beauties. With a jar of dulce de leche in my pantry – apparently the ddl frenzy hasn’t http://technicolorkitcheninenglish.blogspot.com/2012/05/dulce-de-leche-financiers-genius-idea.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/7yEsNnbfmhx2gIjUKm8NutdcCJg/0/da"><img src="http://feedads.g.doubleclick.net/~a/7yEsNnbfmhx2gIjUKm8NutdcCJg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/7yEsNnbfmhx2gIjUKm8NutdcCJg/1/da"><img src="http://feedads.g.doubleclick.net/~a/7yEsNnbfmhx2gIjUKm8NutdcCJg/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3899611218992056756Mon, 21 May 2012 17:47:00 +00002012-05-21T14:47:41.617-03:00cookiesbiscottibakingAmarettonutsalmonds This morning I watched the teaser trailer for “Skyfall” and I really liked what I saw: not only the movie has a kick-ass director – I love Sam Mendes! – but Ralph Fiennes is in the movie, too. I mean, Ralph Fiennes and Daniel Craig together, with Judy Dench to boot. As if “The Dark Knight Rises” and “The Hobbit” weren’t making me anxious enough. :) And since my latest and very expected http://technicolorkitcheninenglish.blogspot.com/2012/05/almond-biscotti.htmlnoreply@blogger.com (Patricia Scarpin)5 <p><a href="http://feedads.g.doubleclick.net/~a/ohX_c2Fv9kOJo1BeWGYD6g4Aq7M/0/da"><img src="http://feedads.g.doubleclick.net/~a/ohX_c2Fv9kOJo1BeWGYD6g4Aq7M/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ohX_c2Fv9kOJo1BeWGYD6g4Aq7M/1/da"><img src="http://feedads.g.doubleclick.net/~a/ohX_c2Fv9kOJo1BeWGYD6g4Aq7M/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4790244993056433027Fri, 18 May 2012 14:02:00 +00002012-05-18T11:02:20.694-03:00cookiesrugelachpecanscocoanutsraspberry jamcream cheese I guess that this recipe tried to teach me a lesson: nothing worse for a perfectionist/control freak like me to realize that no, I won’t be able to shape all the cookies the same way and yes, some will be tiny and others will be huge. At least I waited for a cold day to make these (after the other rugelach fiasco) and despite the problems with the rolling and shaping of the cookies they turned http://technicolorkitcheninenglish.blogspot.com/2012/05/rugelach-cookie-nightmare-of.htmlnoreply@blogger.com (Patricia Scarpin)2 <p><a href="http://feedads.g.doubleclick.net/~a/C5LNyKysWomu0bolS74JB9jOc2o/0/da"><img src="http://feedads.g.doubleclick.net/~a/C5LNyKysWomu0bolS74JB9jOc2o/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/C5LNyKysWomu0bolS74JB9jOc2o/1/da"><img src="http://feedads.g.doubleclick.net/~a/C5LNyKysWomu0bolS74JB9jOc2o/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8131472399099042351Tue, 15 May 2012 22:32:00 +00002012-05-15T19:32:38.700-03:00citruscoconutcakecoconut milklemonsyrup I’ve probably written about this already here but there it goes: I usually fear (a little) watching again now the movies I loved as my much younger self – there’s always the risk of deception, the “what the heck was I thinking?” feeling. Luckily this hasn’t happened often and the movies I’ve seen lately have permanently cemented their place in my heart. One example is “The Crying Game”: I http://technicolorkitcheninenglish.blogspot.com/2012/05/little-lemon-syrup-soaked-coconut-cakes.htmlnoreply@blogger.com (Patricia Scarpin)12 <p><a href="http://feedads.g.doubleclick.net/~a/e8bEc6-ysg5V0qXHIvoj9Puk_hY/0/da"><img src="http://feedads.g.doubleclick.net/~a/e8bEc6-ysg5V0qXHIvoj9Puk_hY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/e8bEc6-ysg5V0qXHIvoj9Puk_hY/1/da"><img src="http://feedads.g.doubleclick.net/~a/e8bEc6-ysg5V0qXHIvoj9Puk_hY/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-7946006810054472938Sun, 13 May 2012 12:16:00 +00002012-05-13T09:16:20.618-03:00quicktomatoeslemon zestfresh herbseasybreadcrumbsgoat's cheese Weekends are when I have more time to cook and bake: that is wonderful and one of the many reasons why I love Saturdays and Sundays so much, but even I want quick meals sometimes, and these stuffed tomatoes are the perfect answer for that: the assembling is super quick and they don’t need much time in the oven. If you can’t find goat cheese easily I believe that these would be equally http://technicolorkitcheninenglish.blogspot.com/2012/05/roasted-tomatoes-stuffed-with-goat.htmlnoreply@blogger.com (Patricia Scarpin)3 <p><a href="http://feedads.g.doubleclick.net/~a/jN2dEr-bW9EteMaR0gD5tsPnkFc/0/da"><img src="http://feedads.g.doubleclick.net/~a/jN2dEr-bW9EteMaR0gD5tsPnkFc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/jN2dEr-bW9EteMaR0gD5tsPnkFc/1/da"><img src="http://feedads.g.doubleclick.net/~a/jN2dEr-bW9EteMaR0gD5tsPnkFc/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2119546048198955865Fri, 11 May 2012 12:03:00 +00002012-05-11T09:03:59.723-03:00pecanspralinebarswhite chocolatebanananutscaramelblondies I don’t bake blondies very often, but so far the recipes I’ve made turned out delicious – Martha’s gingerbread blondies I made back in 2010 were just irresistible. When I saw Dan Lepard’s banana blondies I had to make them: not only because a blondie made of banana made me curious but also because I’d be able to use up some of my banana overload; oh, and before I forget to mention, there’s http://technicolorkitcheninenglish.blogspot.com/2012/05/banana-blondies.htmlnoreply@blogger.com (Patricia Scarpin)12 <p><a href="http://feedads.g.doubleclick.net/~a/05lCrTfFhEz4OnniKJFmeb1vu8w/0/da"><img src="http://feedads.g.doubleclick.net/~a/05lCrTfFhEz4OnniKJFmeb1vu8w/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/05lCrTfFhEz4OnniKJFmeb1vu8w/1/da"><img src="http://feedads.g.doubleclick.net/~a/05lCrTfFhEz4OnniKJFmeb1vu8w/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-495715406367782250Wed, 09 May 2012 13:19:00 +00002012-05-09T10:24:20.625-03:00cherry preservescitrusbarslemon Being addicted to baking it is always a joy for me to see butter and eggs in my fridge and flour and sugar in my pantry; if there are lemons, too, then I’m in heaven. :) I had some gorgeous lemons hanging around and after making risotto and cake with them I wanted something a bit different; that was when Alice Medrich’s lemon bars crossed my mind: they are the best lemon bars I have ever http://technicolorkitcheninenglish.blogspot.com/2012/05/cherry-preserves-and-lemon-bars.htmlnoreply@blogger.com (Patricia Scarpin)6 <p><a href="http://feedads.g.doubleclick.net/~a/2DQVM8UW7oSl9xNOQVhqXEG4jD8/0/da"><img src="http://feedads.g.doubleclick.net/~a/2DQVM8UW7oSl9xNOQVhqXEG4jD8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/2DQVM8UW7oSl9xNOQVhqXEG4jD8/1/da"><img src="http://feedads.g.doubleclick.net/~a/2DQVM8UW7oSl9xNOQVhqXEG4jD8/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4477992369369651584Mon, 07 May 2012 13:21:00 +00002012-05-07T14:32:37.885-03:00almond mealcakepassion fruitnutsalmonds One of my (many) favorite things about Donna Hay Magazine is that every now and then it carries passion fruit recipes; I love the fruit and its juice is one of my favorite beverages – back in my college days I used to drink it by the bucket, especially during exam weeks (passion fruit juice is supposed to calm people down). :) My love for passion fruit and my current obsession for almond cakeshttp://technicolorkitcheninenglish.blogspot.com/2012/05/almond-and-passion-fruit-drizzle-cake.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/PSN310HxyUzf1jGyxu6Y6qTRMkE/0/da"><img src="http://feedads.g.doubleclick.net/~a/PSN310HxyUzf1jGyxu6Y6qTRMkE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/PSN310HxyUzf1jGyxu6Y6qTRMkE/1/da"><img src="http://feedads.g.doubleclick.net/~a/PSN310HxyUzf1jGyxu6Y6qTRMkE/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6535657524119962846Fri, 04 May 2012 13:42:00 +00002012-05-04T10:42:35.688-03:00cheesecakedulce de lechedigestive cookiesbarscream cheese I’ve already told you how much I adore Christian Bale and I think he’s a perfect Batman but after watching the trailers for “The Dark Knight Rises” – cannot wait for July to come! – I have the feeling that he’ll be eclipsed by Tom Hardy on the movie just as he was eclipsed by Cillian Murphy and Heath Ledger on “Batman Begins” and “The Dark Knight”, respectively. I love it when great actors are http://technicolorkitcheninenglish.blogspot.com/2012/05/dulce-de-leche-cheesecake-squares-some.htmlnoreply@blogger.com (Patricia Scarpin)8 <p><a href="http://feedads.g.doubleclick.net/~a/NUGbawwlT4tvGuuIul3LkOKXeNo/0/da"><img src="http://feedads.g.doubleclick.net/~a/NUGbawwlT4tvGuuIul3LkOKXeNo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/NUGbawwlT4tvGuuIul3LkOKXeNo/1/da"><img src="http://feedads.g.doubleclick.net/~a/NUGbawwlT4tvGuuIul3LkOKXeNo/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4479250683943233931Wed, 02 May 2012 14:27:00 +00002012-05-02T11:27:07.612-03:00tartlemon zestparmesanDonna HayDijon mustardfetaricotta Because Jamie Oliver’s delicious escarole and salami tart was a great dish for lunch both at my house and at the office I felt like baking another savory tart – this time I had no smoked ham in my fridge (as the original recipe called for) but a tart made entirely of cheese (there’s parmesan in the pastry!) did not sound like a bad thing. And, indeed, it was not; I just regretted not adding a http://technicolorkitcheninenglish.blogspot.com/2012/05/ricotta-and-feta-tart.htmlnoreply@blogger.com (Patricia Scarpin)5 <p><a href="http://feedads.g.doubleclick.net/~a/7AFuLFAkeqJQHT-q7ou2Y_dJ1rE/0/da"><img src="http://feedads.g.doubleclick.net/~a/7AFuLFAkeqJQHT-q7ou2Y_dJ1rE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/7AFuLFAkeqJQHT-q7ou2Y_dJ1rE/1/da"><img src="http://feedads.g.doubleclick.net/~a/7AFuLFAkeqJQHT-q7ou2Y_dJ1rE/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6993480791180936125Mon, 30 Apr 2012 12:54:00 +00002012-05-05T19:53:00.740-03:00cakenutmegglazespices As much as I love gooey, chocolatey baked goods like last week’s rocky road brownies my Achilles' heel is, really, the simple cakes (as you already know). This butter cake, perfumed with freshly ground nutmeg is the kind of cake I crave most of my days, and even more in cold ones like today because it goes perfectly well with a cup of tea. I’d thought of skipping the glaze all together but at http://technicolorkitcheninenglish.blogspot.com/2012/04/nutmeg-butter-cake-perfect-with-cup-of.htmlnoreply@blogger.com (Patricia Scarpin)11 <p><a href="http://feedads.g.doubleclick.net/~a/0qDvk1P43ztjQiggRY0EDiZBuvA/0/da"><img src="http://feedads.g.doubleclick.net/~a/0qDvk1P43ztjQiggRY0EDiZBuvA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/0qDvk1P43ztjQiggRY0EDiZBuvA/1/da"><img src="http://feedads.g.doubleclick.net/~a/0qDvk1P43ztjQiggRY0EDiZBuvA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8286491074546890406Fri, 27 Apr 2012 12:34:00 +00002012-04-27T09:36:31.173-03:00pecansbakingbarsbrowniesmarshmallownutsdark chocolatemilk chocolate I bought a bag of mini marshmallows last week with these cookies in mind – I found the recipe going through my folder of torn magazine pages and thought it would be great to use whole wheat flour in my baking (haven’t done that in a while now). But the reviews discouraged me to make the cookies. :( Luckily, Alice Medrich – a.k.a. the Chocolate Queen – came to my rescue and I ended up with http://technicolorkitcheninenglish.blogspot.com/2012/04/rocky-road-brownies.htmlnoreply@blogger.com (Patricia Scarpin)3 <p><a href="http://feedads.g.doubleclick.net/~a/XfCy4eO4nrrUy29lvdAJXs7DR6s/0/da"><img src="http://feedads.g.doubleclick.net/~a/XfCy4eO4nrrUy29lvdAJXs7DR6s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/XfCy4eO4nrrUy29lvdAJXs7DR6s/1/da"><img src="http://feedads.g.doubleclick.net/~a/XfCy4eO4nrrUy29lvdAJXs7DR6s/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3029128734642953615Wed, 25 Apr 2012 14:43:00 +00002012-04-27T09:35:39.707-03:00golden raisinsalmond mealalmond pastecakeMarsala winenuts I love movies with strong female characters – you know I like them complex – and last week, besides Saoirse Ronan’s amazing Hanna, I got to know Jennifer Lawrence’s brave Ree. The fantastic “Winter’s Bone” is another example of the theory I wrote about a couple of posts ago: the story is perfectly told and directed, and the performances are excellent. Jennifer Lawrence, talented as hell, is thehttp://technicolorkitcheninenglish.blogspot.com/2012/04/almond-and-raisin-cake.htmlnoreply@blogger.com (Patricia Scarpin)6 <p><a href="http://feedads.g.doubleclick.net/~a/Eaena2mNbpFnnqIL7dYlNK3tl78/0/da"><img src="http://feedads.g.doubleclick.net/~a/Eaena2mNbpFnnqIL7dYlNK3tl78/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Eaena2mNbpFnnqIL7dYlNK3tl78/1/da"><img src="http://feedads.g.doubleclick.net/~a/Eaena2mNbpFnnqIL7dYlNK3tl78/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-571076593735117490Mon, 23 Apr 2012 17:15:00 +00002012-04-23T14:31:11.947-03:00cherry jamtartletspastryfrangipanealmond mealjamnuts Sometimes I get mad at things that usually do not bother other people; for instance, I hate it that some incredible movies go straight to DVD here in Brazil, after I’d waited forever to see them on the big screen: that has happened quite frequently lately – “Take Shelter”, “Jane Eyre”, among others – and it was the case with “Hanna”. It is such a shame that not many people have heard of such anhttp://technicolorkitcheninenglish.blogspot.com/2012/04/cherry-jam-frangipane-tartlets-hanna.htmlnoreply@blogger.com (Patricia Scarpin)5 <p><a href="http://feedads.g.doubleclick.net/~a/OUILUmoyL8mBfqpwdmm5447ieWQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/OUILUmoyL8mBfqpwdmm5447ieWQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/OUILUmoyL8mBfqpwdmm5447ieWQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/OUILUmoyL8mBfqpwdmm5447ieWQ/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5412055176580489471Fri, 20 Apr 2012 13:46:00 +00002012-04-20T13:47:46.025-03:00cheeseartichokecitrusyeasttomato saucebuffalo mozzarellalemonpizza Mark Bittman is trying to convince people to make pizza at home and his argument is that not only is it budget-friendly but the pizza also tastes better – I have got to agree with the guy. :) The last time I ordered pizza at my house was nearly 7 years ago and so far we haven’t missed it – actually, to be honest, the pizzas we ate at other people’s homes (because I am the only “crazy person” http://technicolorkitcheninenglish.blogspot.com/2012/04/buffalo-mozzarella-artichoke-and-lemon.htmlnoreply@blogger.com (Patricia Scarpin)13 <p><a href="http://feedads.g.doubleclick.net/~a/5vdZ0lEmGbgMA5G8YtbyJVyUxLE/0/da"><img src="http://feedads.g.doubleclick.net/~a/5vdZ0lEmGbgMA5G8YtbyJVyUxLE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/5vdZ0lEmGbgMA5G8YtbyJVyUxLE/1/da"><img src="http://feedads.g.doubleclick.net/~a/5vdZ0lEmGbgMA5G8YtbyJVyUxLE/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-7951520655774191665Wed, 18 Apr 2012 12:49:00 +00002012-04-18T09:49:26.392-03:00fruitcinnamonpecansstreuselbarsnutsapple I have got to tell you something: I’ve removed Leila Lindholm’s book from my favorite cookbooks list – I’d placed it there because of the beautiful photos and delicious-looking baked goods, but then, reading the recipes thoroughly, I noticed that they seemed a little strange. It suddenly hit me: it must be a translation problem, an idea confirmed by the customer review section at Amazon (which http://technicolorkitcheninenglish.blogspot.com/2012/04/apple-pie-bars-disappointing-cookbook.htmlnoreply@blogger.com (Patricia Scarpin)10 <p><a href="http://feedads.g.doubleclick.net/~a/FbFU2hpZ3HPkUe3O1LnOB-V8xXM/0/da"><img src="http://feedads.g.doubleclick.net/~a/FbFU2hpZ3HPkUe3O1LnOB-V8xXM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/FbFU2hpZ3HPkUe3O1LnOB-V8xXM/1/da"><img src="http://feedads.g.doubleclick.net/~a/FbFU2hpZ3HPkUe3O1LnOB-V8xXM/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3130006410795018572Mon, 16 Apr 2012 16:17:00 +00002012-04-16T13:17:46.463-03:00citrusoatscakepoppy seedslemon Not that I need a reason for baking a lemon cake (we all know that) but to be honest this recipe got my attention because of the addition of finely ground oats to the batter – what might seem like a plan to trick picky eaters into eating more fiber turned out to be one of the best cakes I’ve made: great texture, moist and oh, so delicious. *** I can’t remember how I got to this link, but I http://technicolorkitcheninenglish.blogspot.com/2012/04/sticky-lemon-and-poppy-seed-cake-with.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/5PIFHrvINXxqJr2UCrX3EH3RQdA/0/da"><img src="http://feedads.g.doubleclick.net/~a/5PIFHrvINXxqJr2UCrX3EH3RQdA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/5PIFHrvINXxqJr2UCrX3EH3RQdA/1/da"><img src="http://feedads.g.doubleclick.net/~a/5PIFHrvINXxqJr2UCrX3EH3RQdA/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-5489911220182611007Fri, 13 Apr 2012 15:39:00 +00002012-04-13T12:44:49.396-03:00berriesquick breadmuffinsraspberries I have a very specific question for you today: have you read “The Hunger Games” trilogy? Because I liked the movie a lot and have been thinking of reading "Catching Fire" and "Mockingjay" and would love to hear the opinion of those who have read the books. Would you recommend them? I wonder if these books would grab my attention the same way the Millennium trilogy did. These were my third http://technicolorkitcheninenglish.blogspot.com/2012/04/raspberry-muffins-very-specific.htmlnoreply@blogger.com (Patricia Scarpin)14 <p><a href="http://feedads.g.doubleclick.net/~a/YJMiABTQB6Mq6DKHcAsaA03Sgk0/0/da"><img src="http://feedads.g.doubleclick.net/~a/YJMiABTQB6Mq6DKHcAsaA03Sgk0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/YJMiABTQB6Mq6DKHcAsaA03Sgk0/1/da"><img src="http://feedads.g.doubleclick.net/~a/YJMiABTQB6Mq6DKHcAsaA03Sgk0/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8807062340527427740Wed, 11 Apr 2012 13:36:00 +00002012-04-11T10:36:08.751-03:00focacciaolive oilbreadcherry tomatoesthyme I’d never heard of “The Hunger Games” book trilogy until the frenzy for the movie started but since I adore Jennifer Lawrence – how can anyone not? – I decided to watch the movie; I thought it was really good but it was also, certainly, the most agonizing hours I’ve spent in a movie theater recently – as I went home I felt my body sore from all that tension. :/ I really don’t mind going to the http://technicolorkitcheninenglish.blogspot.com/2012/04/cherry-tomato-and-thyme-focaccia.htmlnoreply@blogger.com (Patricia Scarpin)7 <p><a href="http://feedads.g.doubleclick.net/~a/SNjdqmEo9tzfWK4-mGIivrGbxzU/0/da"><img src="http://feedads.g.doubleclick.net/~a/SNjdqmEo9tzfWK4-mGIivrGbxzU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/SNjdqmEo9tzfWK4-mGIivrGbxzU/1/da"><img src="http://feedads.g.doubleclick.net/~a/SNjdqmEo9tzfWK4-mGIivrGbxzU/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-8647204574337823191Mon, 09 Apr 2012 14:51:00 +00002012-04-09T11:52:18.222-03:00cakecardamomspicessponge cake I watched “Young Adult” last Saturday in an almost empty theater and at the end of the movie, to my surprise, most of the viewers were saying awful things about it; I understand that Jason Reitman’s kind of humor is not the very popular kind (thank heavens!) and I’ll admit that his movies should come with a bar of chocolate attached – a little mood enhancing for the end of the session – but to http://technicolorkitcheninenglish.blogspot.com/2012/04/simple-cardamom-sponge-jason-reitman.htmlnoreply@blogger.com (Patricia Scarpin)8 <p><a href="http://feedads.g.doubleclick.net/~a/-85wOfQg91Xx9j95GwxWIPQpSAg/0/da"><img src="http://feedads.g.doubleclick.net/~a/-85wOfQg91Xx9j95GwxWIPQpSAg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/-85wOfQg91Xx9j95GwxWIPQpSAg/1/da"><img src="http://feedads.g.doubleclick.net/~a/-85wOfQg91Xx9j95GwxWIPQpSAg/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-6355867685764831392Fri, 06 Apr 2012 13:15:00 +00002012-04-06T10:15:51.886-03:00whipped creampavlovastone fruitmeringueegg whitescardamomplumscream of tartar You know well about my love for Donna Hay’s work: I have some of her cookbooks – cannot live without “Modern Classics 2” – and I’ve been a subscriber to her magazine since September 2006. But for the past year I’ve been having trouble receiving the magazines – last year’s winter issue never arrived and the same happened to this year’s summer issue. I do not know if they’ve changed the shipping http://technicolorkitcheninenglish.blogspot.com/2012/04/spiced-plum-pavlovas-nice-hint.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/104cVu65xjBu6uC_RnTJv56wdsY/0/da"><img src="http://feedads.g.doubleclick.net/~a/104cVu65xjBu6uC_RnTJv56wdsY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/104cVu65xjBu6uC_RnTJv56wdsY/1/da"><img src="http://feedads.g.doubleclick.net/~a/104cVu65xjBu6uC_RnTJv56wdsY/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-3546599267600605410Wed, 04 Apr 2012 14:04:00 +00002012-04-04T11:04:08.575-03:00cinnamongolden raisinsyeastEasterbunsspiceshot cross bunsallspiceapple Someone told me once – and I hate it that I cannot remember who it was – that I would love “Soul Kitchen” because it as a movie about a restaurant and there was food involved; since watching the excellent "The Wave" I’d become more interested in German movies, so I rented “Soul Kitchen” and yes, it is a movie about a restaurant and there is food involved, but it’s so much more than that: to me,http://technicolorkitcheninenglish.blogspot.com/2012/04/apple-and-cinnamon-hot-cross-buns-for.htmlnoreply@blogger.com (Patricia Scarpin)10 <p><a href="http://feedads.g.doubleclick.net/~a/c6yHoMVzPg_M_v-Kc9BsX9F98vI/0/da"><img src="http://feedads.g.doubleclick.net/~a/c6yHoMVzPg_M_v-Kc9BsX9F98vI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/c6yHoMVzPg_M_v-Kc9BsX9F98vI/1/da"><img src="http://feedads.g.doubleclick.net/~a/c6yHoMVzPg_M_v-Kc9BsX9F98vI/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-4630543157561140475Mon, 02 Apr 2012 18:41:00 +00002012-04-02T15:48:31.006-03:00custardtartletsegg yolksAmarettocrème brûléeshortcrust pastrydark chocolatechocolate Sometimes it takes me forever to do certain things – make a recipe, watch a movie – and then, when I finally do it, it just feels... bleh. Many, many years ago I watched the trailer for “November” and it intrigued me: I thought it looked interesting and I liked the idea of watching Courteney Cox in a drama: to me, she was the funniest of the girls in “Friends” – to this day I haven’t http://technicolorkitcheninenglish.blogspot.com/2012/04/chocolate-creme-brulee-tartlets.htmlnoreply@blogger.com (Patricia Scarpin)4 <p><a href="http://feedads.g.doubleclick.net/~a/vg6d1xy75M2M_TBnm3qzG3fcI40/0/da"><img src="http://feedads.g.doubleclick.net/~a/vg6d1xy75M2M_TBnm3qzG3fcI40/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/vg6d1xy75M2M_TBnm3qzG3fcI40/1/da"><img src="http://feedads.g.doubleclick.net/~a/vg6d1xy75M2M_TBnm3qzG3fcI40/1/di" border="0" ismap="true"></img></a></p>tag:blogger.com,1999:blog-6708804414464063909.post-2546961008975835356Fri, 30 Mar 2012 13:01:00 +00002012-04-18T09:44:14.708-03:00ice creammacadamiastoffeepralineegg yolksnutscaramel Every other day I receive emails from the readers asking which are my favorite cookbooks; for each of those emails I reply two more arrive in my inbox – not a very practical thing. That is why you’ll find below the list with my all time favorite cookbooks – the ones I love the most (in no particular order): This delicious ice cream – if you think I’ve become http://technicolorkitcheninenglish.blogspot.com/2012/03/macadamia-crunch-ice-cream-my-favorite.htmlnoreply@blogger.com (Patricia Scarpin)9 <p><a href="http://feedads.g.doubleclick.net/~a/V_RsWDolVj_9UFbxUBo9wgoj3QA/0/da"><img src="http://feedads.g.doubleclick.net/~a/V_RsWDolVj_9UFbxUBo9wgoj3QA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/V_RsWDolVj_9UFbxUBo9wgoj3QA/1/da"><img src="http://feedads.g.doubleclick.net/~a/V_RsWDolVj_9UFbxUBo9wgoj3QA/1/di" border="0" ismap="true"></img></a></p>