Year of the rabbit.

According to Chinese astrology 2011 is the year of the rabbit. Now of course I do not know whether this is the year of the rabbit is eaten, but I got one. A pretty rabbit, without a coat and completely cleaned. Lovingly raised in a fantastic environment here in the area. I personally have not known the rabbit, then I would still have more difficulty. We, humans can sometimes be strange.

Foto by Hans Molenkamp©

I prepared the rabbit in a delicious recipe that fits well with the ideas of Slow Food. seasonal vegetables and herbs from the garden. Only the eggplant I’m not sure where it came from, but if necessary can also be omitted from the recipe. Whit it I made a simple but delicious risotto.

I bought for a starter in the smokehouse in the village a beautiful, tasty and lean smoked ham. I always like to get there. All hams, golbaz and bacon neatly hanging on a rope. And especially the smell of smoke makes it attractive. However, you need to buy before the weekend  otherwise all is sold out. They supply the market here in Pécs and there find their products are very popular.

I cut thin slices with slicer and coverd with Italian mozzarella. Unfortunately, not a buffalo because it is not easy to buy over here. I chopped some pistassche fine, but pine nuts or walnut is also delicious.

I’m looking forward to the workhops and they will start at March 1, 2011. If you want you can plan a day that suit you, by the week or weekends. Perhaps with friends or family. I prefer a groupe no more than four people, so all attention will be there. You can, however at the end of the day invite someone to eat with us. There are all kind of opportunities. Want to know more? Write to: cookforlove@gmail.com

Mip

Recipe for Love!

I made lukewarm milk with butter, yeast and lemon zest. Later, I mixed with eggs. Now I could mix with flour and sugar that I gave a splash of cinnamon. The kitchen was filled with the smell of this spice. I put de dough on a nice and warm place. Than I looked in drawers and cupboards if I had something in stock for a nice and sweat filling. Fortunately there was a nice variation.

I chopped walnuts, hazelnuts and almonds. I took a bunch of pumpkin seeds. Big raisins swelled in hot water and now I cut a plate full of dates into small pieces and all this was scooped by the rising dough and put it back on the warm place.

A fresh pot of gold yellow sunflower oil, two tablespoons to make the donuts and bake them until they went nicely browned.

I gave Hans, my beloved also critical taster, the first donut. Hot on a plate with a hat of fine sugar. He tasted and his eyes began to shine and he said: I have never eaten such delicious donuts. And suddenly I knew again why the website is called Cooking for Love.

Try this recipe for Love and be happy at least for the first days in 2011!! Happy New Year!

Mip

Double workshop.

A while ago there was a special request at Cooking for Love! Someone had bought a new smoke oven and a new pasta machine.

 

The smoke oven

I made a menu for both lunch and dinner. A long but beautiful day.

At ten o’clock we started preparing for lunch. We smoked chicken and filled with a mousse of eggplant. We made spicy tomato sauce with additional seasoning.

Fresh ravioli filled us with fresh spinach, garlic, and fresh goat cheese ……. a soft egg yolk in the middle.

 

Nice, both for tongue and eyes

And for dessert, cacao tagliatelle with honey and walnuts. This time more sugar in the recipe, as always a dessert should be sweet, the original recipe was a bit too bitter. This dessert we saved for dinner.After lunch we rolled up the sleeves again. We made thin spaghetti with a fresh  lemon sauce.

We smoked mushrooms and changed them in small bowls with broth. Meanwhile, we made ice of different kind of fruits. As a main course we smoked fresh salmon fillet on the skin that later we draped on a bed of creamy sauerkraut. And the dessert: cold ice with the warm paste of cocoa.

We eat it all? Yes, because after one day of intensive work you really get hungry.

Do you have something or machines in your kitchen you want to know more about? Please contact Cooking for Love! Who knows this may also be something for a special workshop. For questions please contact me: cookforlove@gmail.com.

Kind regards,

Mip Kortleven

Diner in Szentendre.

On October 21 we were invited to make a diner for 30 guests at REC (Regional Environmental Centre) in Szentendre. A conference involving delegates from different countries were present.

The building is beautiful and all the standards of alternative energy built. The kitchen is functional and equipped with an electric ceramic hob, electric oven and a small microwave. And important there is room enough to prepare the food.

The hall where the dinner took place is spacious, well lit and not too high. During a conversation with a kind woman it was clear they were well prepared on a “buffet”. Unfortunately this was not my intention. Nothing nicer than guests at the table who can have a nice conversation while enjoying their meal. And so it happened.

In the kitchen was a smell of oxtail broth and a delicious wild mushroom sauce. The first course would be a cappuccino of oxtail broth but the table must be ready when the conversation ended. The second run was the first. A big plate full of small dishes, a tour for the taste buds. Because of time the cappuccino removed from the card. Two large pots with water bubbled for the fresh pasta pieces for the open ravioli. In the other pan was gently bubbling sauce with wild mushroom sauce.

I made the first plates ready; Hans brought them into the room and came back for the following plates. So we could rapidly provide any of this delicious dish. But suddenly the water stopped bubbling so the pasta pieces were sticking together. On closer inspection the hob stopped. Hans knew the way and put the power back on. But after many times running between, kitchen, room and the power button a solution had to be found. One pot was possible and no problem for the hob.

Hans gave a speech to the guests and explained that alternative energy is wonderful, but when it fails you cannot cook. He had the laugh on his hand and in six different languages he thanked everyone for the patience was asked. Meanwhile, I had a brief conversation with the the director, who gave her compliments on the dinner. I explain to here that the court could not be made, as I liked it. I suggested to transform the court into a wild mushroom soup. This she found a great idea. After a dessert of fresh fruit topped with a sauce of fresh raspberries, we were called to the kitchen door to say goodbye to all guests and compliments to receive. Hands were shaken and even a few big kisses were ours. At half past nine in the evening we were on the way home from Budapest and we could look back on a really nice day in Szentendre and a richer experience. Also when it comes to alternative energy.

Unfortunately, no pictures. We were too busy.

If you want to know about our catering please contact me at: cookforlove@gmail.com.

Kind regards,

Mip Kortleven.

Workshops.

Workshops.

A while ago I got a request for a gift for someones birthday. Lunch workshop for two people. Quite a nice idea to make it a gift.

Also there is a request for a farewell workshop. Actually not so nice because one of the students will leaving Hungary. In this case, surely the Tears of tomato are on the menu.

There is also a request for a workshop Smoke oven and fresh pasta by someone who just bought a beautiful oven and pasta machine itself.  This in the next newsletter.

Questions about workshops and permaculture.

Do you have any questions regarding prices and other information about workshops and / or permaculture?  Here’s my emailadrs: cookforlove@gmail.com

Mip.

Nemzetközi Sütö Fözö Fesztivál

Here some pictures made by Hans with a special lens “lens baby”.

The jury, with a very nice smile.

By seeing this we got real hungry.

This is my favorite.

Romanian Hungarians, 800 km from home

She speaks Hungarian, Romanian and English and she cooks? Indeed Hungarian with little influence of Romanian.

I like his dress and the way he cuvers his head. But most of all the way he cooks.

This is one for the jury.

Tasting what? Lovely food!

Handmade arts, grown by nature.

The big workshop, September 11.

They were brought by a bus, two men and six women an hour later because their morning progamm was a little longer.  But they had reported on time.

Because of the cold and rain the kitchengarden lost her beauty. Fortunately Hans made many pictures this summer so I still could make a nice presentation on permaculture. And luckily the rain stopped on Sept. 11 so there was no problem with the garden tour.
Four people went into the garden and four people into in the kitchen.

Busy in the kitchen.

In the kitchen there was much fun. Especially since I had a small book of recipes translated into Hungarian. The students told me that with some imagination it was easy and indeed the dishes where the same as in the book. By the time the gardeners returned we covered the tables and taste what was made.

Because one of the students had to catch  the train, the program was slightly changed and shortened.
It was instructive, especially for me. During dinner, I explained to them that fresh cooking takes a lot of time. That this workshop is not meant for dishes that will somehow simmering until done. But to learn to make tasty and beautiful products in a different way.

They came by bus!! Great idea!

And then of course some will question hanging: Was it still successful?

Saturday we were invited by Pecsi Gastro Club at Nemzetközi Sütö Fözö Fesztivál (I only knew about this Friday otherwise I might be something published). A cooking festival with about 20 different participants. Between the participants we saw two familiar faces, two of the students. The reunion was so incredibly friendly and warm. We had to sit and taste  Zsuszanna’s own goatcheese .

Nice and tasty.

She talked about the success of her goat ricotta, so this week we go to her farm to taste. And if  I like it I’ll buy that for my project on October 21. But more on that later.  With a warm hug we said goodbye. This was also the answer to the question I did not claim.

If you want to know more about Zsuzsanna you can email me at: cookforlove@gmail.com.

Mip

Agenda September.

On September 11th there’s a Big Big Workshop planned for 16 persons. All with the Hungarian nationality. The workshop, this time on teaching Permaculture and of course cooking. Together they will make a dinner for 16 people. We will have our hands full on, but certainly find this a very nice challenge. In the next newsletter more about this.

For September is also something special planned in Pécs. I can say little about this, because the plans have not yet been fully developed and that I need the cooperation of various agencies. Once more is known about that of course I let you know immediately.

And if you want to know more about the workshops please send an email at: cookforlove@gmail.com

Mip.

Pesto in my own way.

Last Monday there was another workshop on the agenda, requested by three friends. Women who love cooking and good food. They booked a “Take Away”, so everything neatly in trays, bowls and jars could be taken home to bake it later. All kinds of recipes were on the table, including fresh homemade “pesto in my own way.” The main ingredient of this is of course basil. In the garden are its huge bushes. Fresh and green and soft leaves. Ine of them is lemon basil. I picked it in large quantities and washed it. Normally I would let the students do this, but given the heat is not good to do this around noon. Herbs, most vegetables and fruits should always be picked before the sun rises there. Before dawn I picked a basket full and only the smell of the flavor told me what a beautiful day this would be. The effect of the lemon basil ensured that in the mouth just a hint of fresh lemon behind. The tasteful Croatian olive oil (obtained from a Croatian friend and very nice gift) made this even better. And this time we used pistasch nuts instead of pine nuts. After processing of the other ingredients were all put it into the jars. Oh yes, of course not until the pesto in “the pool of Marie” had been.

Do you want to learn to make delicious pesto? Please contact Cooking for Love! You’ll always get an answer.

Mip

Pécsi Gastroclub.

Just over one week ago, the people, consisting of three young women and a man, of the Pecsi GastroClub visit us. It was a wonderful evening where the similarities were greater than in contradictions.

The contradiction came in April after I met Zsofia in Nador Galéria. A perfect English speaking woman handed me her card and asking hme to take contact with her. I visited their website only to read in Hungarian, but the pictures offered a better view insight. Generous dinners and meetings. Yet nothing is what it seems. Pecsi Gastro Club focuses on young people. Therefore, they have contacts with schools and universities, in order to achieve precisely that group that they consider important. They are committed to fair food and think that everyone is entitled. They want young people to know about healthy eating and what effects this can have. Many young children are already overweight and some are even on a moderate overweight. Nothing new, because it seems in several countries a common problem to which much attention is paid. In Hungary, where they might leave it, but it can never be too late. To a good start for the schoolyear in September there will  be a “salad contest” during which the different schools against each other will take. Exactly where and exactly what date I have not known, but I will be in the jury session. Further details will follow.