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Veronika's Place: Delicious Deserts

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Apple Cake de Luxe. Lthough "de Luxe" it is childlishly simple to make. And you can make it in stages, in advance and then just chuck it in the oven. This receipt depends a little bit on your cake form and what sort of apples you have so I will just give you the rough ingredients and the instructions. So what equipment do you need:. Roll out 2/3 of the pastry thinly and put it in the high cake form, squeeze into place and blind bake it until slightly dry to the touch. Take it out of the oven. In a pan on...

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Veronika's Place: Yummy recipes

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Arning this receipt is highly addictive and will be appreciated by all. It will make you an instant success with guests, friends family and even strangers. My grandmother did these every christmas and the thing is they get better the longer they can be in the cookie jar, but of course they are too good to last very long in there. This is how you do:. 1 dl caster sugar. Couple of tblsp of oil. Vanilla sugar to cover. Here is how you make them:. Ca 1,5 liter flour. 1,5 dl sugar. 1 egg for brushing. Cooking...

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Veronika's Place: Times they are changing . . .

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Sunday, 22 January 2012. Times they are changing . . . But changing back to a more normal time. A time when quality, not quantity ruled and when cooking was part of family life, not a celebrity game on tv. It is the time of our grandmothers when the stove always was full of pots bubbling, when the oven always had a cake magically turning golden, when one remembers standing there in an amazement comforted by the smells of home. How ever did they do it? You are about to find out. View my complete profile.

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Veronika's Place: What is in a name . . . .

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Monday, 25 April 2011. What is in a name . . . . Have pondered about this for a while now, how much does a name of any sort reflect on how we are perceived, whether it is a name itself , or of ones title or ones job, how true is it really. But here, they hear that I am not English, obviously, then they read my Polish surname and immediately an image, remote from which I actually am, appears in their mind and it is not only an image they see, it is also a whole story surrounding that image.

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Veronika's Place: Why make it simple . . .

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Sunday, 17 April 2011. Why make it simple . . . Or is everything, all the ideas linked in an endless chain through history? I guess it depends ultimately on what view one has on the position of the individual in the society. Do you believe that we are born into a culture and there is not much we can do about it, or do you believe that every child born is an original, unattached, blank canvas? Is a child an original or an improved copy? Subscribe to: Post Comments (Atom). It continues here . . .

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Veronika's Place: January 2011

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Thursday, 20 January 2011. I try and sort it out, or as my professor always said “keep banging on the door on imagination, and soon enough it will let you in”. But what he wasn’t saying was what to do when the imagination is there but the craft of getting it out is out of practice? Is there something like a craftsmanship when it comes to art? Yea, according to my late father, of course! Rummaging through a local charity story (my latest entertainment (ohh I really know how to kick it! Are people who comm...

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Veronika's Place: Kitchen table philosophy

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Saturday, 3 September 2011. Or me, autumn is always some sort of end of year. Summer is gone and the schools are about to start with a new year with renewed energy. And I, although not having had a vacation, again, this year, still feel energised and ready to go. But this year is different, not in a bad way, but maybe in a more profound one. Maybe even a more “introvertly” profound way? You simply do not have the answer,. You do not know what to choose, because you are not there. I do not know, and proba...

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Veronika's Place: Succulent Starters

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Glass of wine, fresh, crunchy bread and a chicken terrine after a long walk through the country. Or same wine, bread and the same terrine on a buffet table when friends come over. Or just as a midnight snack, when toasts feel painfully inadequate. So what is it? It is a strong chicken broth, fastened in a jelly, with the juicy chicken meat hiding within. It is delicious with some tartar sauce and bread and here is how you do it. 1 cloave of garlic. Fresh sage leaves (a handful). Juice of 1 lemon. 1/5 tbs...

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Veronika's Place: September 2011

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Saturday, 3 September 2011. Or me, autumn is always some sort of end of year. Summer is gone and the schools are about to start with a new year with renewed energy. And I, although not having had a vacation, again, this year, still feel energised and ready to go. But this year is different, not in a bad way, but maybe in a more profound one. Maybe even a more “introvertly” profound way? You simply do not have the answer,. You do not know what to choose, because you are not there. I do not know, and proba...