Architecture

When I'm traveling, I love taking a picture... my favorite part is taking a picture of OLD building.. sound crazy but I just like the atmosfer of the old building.. each of those builing have their own story..



L'eglise Algerien




Chateau D'eau, Toulouse



Louvre, Paris




Louvre, Paris

Measurement Tables

Since I Started & know how to cook in USA, I Always get trouble to convert all receipe (the measurement ) to french measurement
In State they use Cups, here they use kg/Grams..
In State they use Farenheit.. here Celcius..

This measurement table make my life easy.

Weight Equivalents

Imperial Metric
1/4 pound = 125 grams
1/2 pound = 250 grams
3/4 pound = 350 grams
1 pound = 500 grams
1 1/2 pounds = 750 grams
2 pounds = 1000 grams
3 pounds = 1500 grams
4 1/2 pounds = 2000 grams
5 pounds = 2250 grams
10 pounds = 4500 grams
11 pounds = 5000 grams

Measurement Equivalents
Imperial Metric
1/8 inch = 3 mm
1/4 inch = 5 mm
1/2 inch = 1.5 c m
3/4 inch = 2 c m
1 inches = 2.5 c m
1 1/4 inches = 3 c m
1 1/2 inches = 4 c m
1 3/4 inches = 4.5 c m
2 inches = 5 c m

Calculate 2.5 cm per inch


Volume Equivalents
food packed in jars and cans

Imperial Metric
4 ounces = 114 ml
4 1/2 ounces = 128 ml
5 ounces = 142 ml
5 1/2 ounces = 156 ml
6 ounces = 170 ml
6 1/2 ounces = 175 ml
7 ounces = 199 ml
8 ounces = 227 ml
10 ounces = 284 ml
12 ounces = 341 ml
14 ounces = 398 ml
16 ounces = 455 ml
19 ounces = 540 ml
24 ounces = 682 ml
26 ounces = 739 ml
28 ounces = 796 ml
48 ounces = 1.36 Liters


cheese, frozen fruit and vegetables, pasta, ect

Imperial Metric
1 ounce = 28 grams
2 ounces = 57 grams
3 ounces = 85 grams
3 1/2 ounces = 100 grams
4 ounces = 113 grams
5 ounces = 142 grams
6 ounces = 170 grams
7 ounces = 198 grams
7 1/2 ounces = 212 grams
7 3/4 ounces = 220 grams
8 ounces = 227 grams
9 ounces = 255 grams
10 ounces = 283 grams
11 ounces = 312 grams
12 ounces = 340 grams
13 ounces = 369 grams
14 ounces = 397 grams

Oven Temperatures
Fahrenheit Celsius Gas Mark
275 F 140 C 1
300 F 150 C 2
325 F 160 C 3
350 F 180 C 4
375 F 190 C 5
400 F 200 C 6
425 F 220 C 7
450 F 230 C 8
475 F 240 C 9


Powder Milk Equivalents
Fresh Milk Powder Milk Water H20
1/2 cup = 2 tbsp + 1/2 cup
2/3 cup = 2 tbsp + 2/3 cup
3/4 cup = 3 tbsp + 3/4 cup
1 cup = 1/4 cup + 1 cup
1 1/4 cup = 1/3 cup + 1 1/4 cup
1 1/3 cup = 1/3 cup + 1 1/3 cup
1 1/2 cup = 1/2 cup + 1 1/2 cup

Vegie on the Basket

Every Saturday morning to Noon, there is a farmer market around the corner of my house.
I don't know why but I just I love to go there!! .. even If I don't plan to buy anything... (well, most of the time I always end up buying stuf ..)
like today as example, I bought a tons of vegie. they are just to good to ignore ( especially if the seller wants to get the hell out their stuff before noon).
My hubby just give me a hideous smile on his face to see me carry those vegie.. since I'm not a big fans of legumes.. O well...I just put my best defence, the day is getting colder.. it would be great to have soup of vegie on the table for dinner...yeah right!! let see.

Brown Sugar Cinamon Buns

Since I never found any Raisin Cinnamon Buns arounds ( well, maybe I'm not looking that's hard, whatevers!!)... I found simple site how to make it & I try on yesterday. Guess what.. I made it!!!.. it was good, I made it Cinammon raisin Buns..yipeee!!! ( actually, I might gonna try again, b'cos this is more like a bread instead of kind of brioche type ).
I got this receipe from http://www.thekneadforbread.com/



Ingredients :

Dough
1/2 cup butter
3/4 cup brown sugar
2 teaspoon salt
3 eggs
2/3 cup milk
3/4 cup water
2 tablespoons instant yeast
1 teaspoon cinnamon
5-6 cups all purpose flour

Filling:
1/3 cup melted butter
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)
Topping:
1/2 cup cream cheese
1/3 cup soft butter
2 cups powdered sugar

Method
1. Place the butter and brown sugar into a large bowl.

2. Using an electric mixer beat the sugar and butter together till smooth and fluffy. Start to add in the eggs, one at a time. Making sure to really incorporate each egg before adding the next one.

3.In a saucepan add the milk and water, heat till lukewarm and add the the batter. Add in the cinnamon, salt and instant yeast. Mix till all the ingredients are well blended.

4.Start to add in the flour, about two cups. Beat with a wooden spoon till smooth. Continue to add in more flour. When it becomes to hard to mix with a wooden spoon. You can place the dough onto a flat surface. add in just enough flour to make a soft dough, but not sticky to your hands. Knead the dough for about 8-10 minutes.

5.Add a little oil to a large clean bowl ( about a tablespoon ). Place the kneaded dough into the bowl and flip over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.

6.To make the filling place the brown sugar into a bowl and add the cinnamon. Using your fingers mix together till well mixed. Set aside till needed

7.After the dough has risen, pour out onto a flat surface. Using your fingers press the dough into a 12 x 18 inch rectangle. Brush on the very soft or melted butter onto the surface of the dough.

8.Sprinkle the brown sugar, cinnamon mixture evenly on top of the butter. Sprinkle the raisins on top

9.Curl the side over about a inch and then begin to roll the dough like a jelly roll. Pinch the seam with your fingers.

10. Cut the dough with a sharp knife into 12 pieces. Place onto a large cookie sheet lined with parchment paper. Cover with plastic wrap and allow to rest for 1 hour. Place into a 350 degree oven for about 30 minutes. While the buns are baking, make the topping by adding the cream cheese, butter and powdered sugar to a large bowl. Beat together with a mixer till smooth and fluffy. Remove from oven and place onto a wire rack. Do not remove them from the parchment paper. Immediately spread the cream cheese topping on top with a rubber spatula while the buns are still hot.

Spicy seafood _ Mussel

Ingredients :

400 gr Mussel

200gr Bitter Cucumber

10 small Red Chilly

3 Shallot

1 Onion ( medium )

1 tsp Palm sugar

2 tbsp Oyster sauce

3 cm gingger

3 cm galangal

1 lemongrass

3 lemon leaf

3 bay leaf

Salt/pepper

lemon juice (from 1 lemon)

Direction..

pour the mussel with the lemon juice , put a side.

Fried the Onion, Shalots, Garlic (about 5 minutes), add the rest of the ingredients.. put the mussel & oyster sauce.. cover it till cook..

eat with warm rice.

COUSCOUS

Buat sebagian orang di negara Maroko/ Algeria, makanan ini cukup poppuler. Makanan yg membutuhkan waktu selama 3 jam dalam pembuatannya memang pantas di tunggu karena selain memiliki ciri khas tersendiri dari masakan lain pada umumnya..ini mungkin juga karena mengunakan bumbu khas seperti safran/ cumin maroko dll..
Week end yg lalu anak sulung saya meminta jenis makanan ini dengan tiba2.. karena ga ada persiapan bahan2nya..jadilah cara instan yg saya pakai. Apalagi kalau bukan makanan beku siap pakai. ternyata hasilnya mengecewakan. tapi anak2 ( namanya juga anak2 ya.. mana ngerti juga makanan enak..hehhehe )tetap saja makan dengan antusias. mungkin mereka sudah senang karena mendapatkan apa yg mereka mau.
Besok nya saya liat buka buku resep, nemu resep yg keliatannya simple (  saya selalu memasak makanan yg gampang dibuat ). untuk pembuatannya saya menggunakan cara saya sendiri.. yg seharusnya daging kambingnya di rebus selama 2 jam berikut bumbunya.. tapi malah saya tumis dulu dgn bawang bombay hingga si daging berubah kecoklatan barulah saya masukkan air untuk membuat empuk si daging. pokoknya cara masaknya saya buat se simple mungkin. Hasilnya tidak mengecewakan!!!..suami nambah 2x ( ini suka apa kelaparan ya??..hihihih) sedangkan anak2 juga  makan daging berikut kuah dan  sayur-sayurannya.. pokoknya judulnya sukses!

Ingredients :

500 gr Young lamb (agnew)

500 gr chicken leg/breast

300 gr Marguest (optional)

2 Radis

2 Onion

2 Carrote

2 Zuchini

2 Garlic

Couscous spice

70cl tomato paste

2 tomattoes

1 ltr of watter

25 gr dried raisin

25 gr green been

5 Tbsp olive oil

Semoule ( 1 glass of semoule = 1 glass of watter = 2 porsion )

30 gr butter

Direction :

reheat the olive oil in pan, add the onions ( cut in thin slice !) add the lamb , chicken, make them a bit brownies, add salt + papper + tomatoes paste + 1 littre watter. cook 'till 1h30 minute.

after 1h30 minute, Add carrote + Radis, add tomattoes & zhuchini.

in small bowl with hot watter add the green been & raisin..drain & put in the big pan.

cover the pan & reduce the fire till about 3 hr duration since started the cooking.

Semoule ( wheat grain )

in medium bowl.. pour hot watter + salt, add the semoule. covered with fabric about 5 minutes. after five minutes mixed with fork.

in frying pan.. add butter + semoule..cook about 5 minute.

tips.. usually they mixed the semoule & the vegie/meat in big bowl.. it just depend on what do you like.

bon appetit!!!