6 May 2012

slaughterhouse transformation

One of those Saturday mornings in spring when the sun decided to tickle your nose and the wind is playing with your curly hair. The first step this morning is heading you to a flea market a few minutes to walk along the channel. Your way is accompanied by dogs playing on the grass, petanque players raking the playing area, the flaps of the first butterflies and the races of the bees.
A coffee to go before you enter the hall of the flea market.
Old chairs, cupboards and lamp shades standing beside your way. You passing car and bike parts, stalls with old screws and nails and all the other little bits and pieces which you might need for ... I do not know.
At the far end of the hall there is an enlightened door which is leading you to an outside space of technical equipment.
Fridges, sinks, oven tops, suitcases full of cutlery, shelves and work benches.
And suddenly you reached a place of maybe 50 square metres where they lying nicely arranged.
That's exactly what you need for the wardrobe.   







4 May 2012

highlight of a busy time

The last weeks have been quite busy.
All that fancy stuff you normally do in spring. Our wooden door project came one step (of another 245 steps) closer to being accomplished. Which is great just because the weather is nice and warm and I am able to spent some time with all these delicious greens, reds, yellows, meat, fish, salads and whatever to breathe new life into the pots, pans  and oven of our kitchen.
One of the highlights of the past was the last Speak Easy Club not only  because we had a lot of new people sitting at our table and a lot of fun like always. The most popular guest at this evening actually was the starter of our menu.

These little salmon ravioli coming in a bunch of three marinated in three different ways swimming in a white wine butter sauce.

Secrets? No secrets. 
The only thing to mention is that ravioli have been filled with a piece (not minced or processed) of fish. So if you cut the fish make sure that pieces will fit into the ravioli and that both, the fish and dough is cooked after the same time. Everything else is depending on your taste. After cutting the fish marinate the pieces for about 24 hours.

Marinade 1 lime zest, lime juice, salt, pepper, garlic (finely chopped), olive oil


Marinade 2 soy sauce, chili, ginger, maybe some salt and pepper, olive oil

Marinade 3 brown sugar, brown rum, salt, pepper, olive oil

Past dough

200 g flour
    2    eggs
          water
Mix flour and eggs and add water until you get nice dough.