Luxury Vagabond

traveling around the world

Monday

18

May 2015

0

COMMENTS

CAPE NORTH WEST in Parga Greece

Written by , Posted in this and that, World

 

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To all my Europeen friends . If you have enough from cold weather in Europe take a flight to Preveza (Niki fly direct from Vienna) and than take a taxi or rent a car. Parga is just about 30 km

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I found Cape North West on the beach of Ormos Valtou

Opens in may until mid September. NEVER go there July and August,but May to mid of June and begin of September it is paradise, because alone.

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they also rent rooms. choose the tent .

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airconditioned, television, nice bathroom

P1030565P1030552they have also a very nice restaurant.

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The perfect place just for being on the beach, reading a good book and enjoying the sun, while the rest of Europe is freezing.

www.capenorthwest.com/

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Wednesday

25

March 2015

0

COMMENTS

Alice’s Adventures in Wonderland

Written by , Posted in Culture, People, World

150th Anniversary Edition with Dame Vivienne Westwood

alice wonderland9781784870171

2015 is the 150th Anniversary of the publication of Alice in Wonderland, one of the world’s most popular books and one of my favorite. (Le petit Prince, stays number one in my heart)

This special anniversary edition of Lewis Carroll’s tale fits in with the twisted take on Britishness that Dame Vivienne Westwood is famous for in a magical Wonderland setting. Her Red Label Autumn-Winter 2011/12 catwalk show was inspires by Alice’s Adventures in Wonderland.

 Now she has illustrated her favorite children’s story by creating a unique front cover and end papers for this very special edition.

Will be released 2nd of April

Monday

23

March 2015

0

COMMENTS

Benjamin Millepied

Written by , Posted in Culture, Culture, Paris, World

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We all know and love him for his work in “Black Swan”

One of the most talented Choreographers of our time.

After joining the New York City Ballet Corps de Ballet in 1995, he was promoted to soloist in 1998 and became principal dancer in 2002.

Since 2014 he is Director of dance at the Paris Opera Ballet (more…)

Sunday

22

March 2015

0

COMMENTS

Sunday is OMI Day

Written by , Posted in Omi

P1010334 ava jacke

I made this jacket for Ava with wool from Bergere and I used needles number 5 (european)

I will try to give you this explanation in english, its a real challenge !!

the jacket is for 3 month

I knitted with wool “eclair Tornade” 23923 from Bergere de France

2 wool hank

1 paire knitting needels n0 5

2 buttons

2 snap button

Ribbon

Back

47 mesh and knit in garter stitch

decrease on each side 3 times 1 m every 8 rows

when you reach 13 cm, for the sleeves, binding off on each sides every 2 row 1 time 2 m

and 2 times 1 m

at 24 cm total hight binding off the 33 left m

The Right Front

31 mesh and knit in garter stitch and decrease on left side 3 times 1 m ever 8 rows

at 13 cm total high, for the sleeves, binding off on the left side every 2nd row: 1 time

2m and 2 times 1 m.

at 16 cm total high, for the collar, binding off on the right side every 2nd row:

1 time 4m, 1 time 3m,3 times 2m,and 3 times 1m

at 24 cm total high binding off the 8m left.

the Left Front is the same only the other way round

Sleeves

32 m knit in garter stich

and increase on each side:4 times 1m every 10 rows

16cm total high decrease every 2nd row: 1 time 3m

1 time 2 m,

6 times 1m and 1 time 2m and than the 14m left

 

 

 

 

 

Friday

20

March 2015

0

COMMENTS

Macarons

Written by , Posted in Food, New York

 

 

Macarons are THE most fashionable cookies at the moment.

The most famous are from LADRUREE in Paris

but I prefer the one from Pierre Hermé ,they are like a little bite of heaven.

It is absolutely not easy to make themselves at home. the shells are quite tricky to make

Thats why i would suggest first to make a course!

I found in New York DANA’S BAKERY where the Chef Dana Loia propose classes how to make Macarons.

www.danasbakery.com

in Paris have a look at www.lefoodist.com to find a class

I love the idea making them myself, because it is a very creative process to invent your favorite macaron.

 

Pierre Herme Colored

Pierre Herme Pistachio French Macaron Recipe

French Macarons are a slightly crisp and chewy confection made with egg whites, confectioners sugar, granulated sugar, almond flour and food coloring. Macarons are filled with ganache made of white chocolate, buttercreams or simply fruit preserves.   Its name is derived from the Italian word maccarone or maccherone.

According to Wikipedia, “the history of the French Macaron has been predominantly a French confection, there has been much debate about its origins.  Larousse Gastronomique  cites the macaron as being created in 1791 in a convent near Cormery.   Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying  Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the “Gerbet” or the “Paris macaron” and was created in the early 20th Century by Pierre Desfontaines of the French patisserie  Laduree,  composed of two almond meringue discs filled with a layer of buttercream, jam, or  ganache  filling.”

For my Pistachio French Macarons, I used Pierre Herme’s recipe.   I posted the basic macaron shell recipe here, and color with your blend of green and yellow.  Pierre suggests adding the coloring to the first batch of aged / liquified egg whites, then add to the almond flour and sugar. Continue with the rest of the macaron shell recipe.  I choose to decorate my shells by chopping pistachio nuts and sprinkled onto the shells before baking.  

For the Pistachio Ganache Filling

Delicious filling; be warned – you’ll be tempted to eat much of the filling!

  • 300 grams liquid creme fraiche or whipping cream (35% fat)
  • 300 grams Valrhona Ivoire couverture or white chocolate *(only use quality chocolate, otherwise, the ganache will not thicken. (On one occassion, I simply whipped up the ganache and filled the shells.)
  • 45 grams pistachio paste
  • 1 or 2 drops bitter almond essence (you may or may not choose to add)

Chop up the chocolate and melt it in a bowl over a pan of barely simmering water.

Bring the cream to a boil with the pasticho paste. Stir to blend and then pour it over the chocolate – a third – at a time. Blend for 10 minutes with a hand blender.   Pour the ganache into a gratin dish.  Press with plastic wrap over the surface of the ganache and set in the refrigerator for the ganache to thicken.

Spoon the ganache into a piping bag with a plain nozzle. Pipe a generous mound of ganache onto half of the shells then top with the remaining shells.

Store the macarons in the refrigerator for 24 hours and bring them back out 2 hours before serving.

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Chocolate Macarons

Makes about fifteen cookies

Adapted from  David Lebovitz

Macaron Batter

  • 1 cup (100 gr) powdered sugar
  • ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
  • 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
  • 2 large egg whites, at room temperature
  • 5 tablespoons (65 gr) granulated sugar

Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:

Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.

Squeeze most of the excess water from prunes and pass through a food mill or food processor.

Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

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Assembly

Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)

I also tend to overfill them so you may or may not use all the filling.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.