Monday Spice Collection (Part 5) - Wedding Apron

The last part of my Monday Spice Collection Series, as promised, is somehow non-food oriented. This whole series started as a wedding present for my sister, and a part of the *hand-made* section was actually a sewn Wedding Apron. My Sister loved it, as you can see:

WEDDING COOKING APRON:

prep time: 4 hours

• baby blue material
  
• baby pink material
• 20 cm red ribbon
• black thick gobelin thread
• needle
• scissors
• sewing machine
• a small wooden spoon
  

Ok, first we need to realize one fact. The apron is double-sided. This means that it is pink from one side and blue from the other (the wedding pattern is on the blue side only, though).
So first, we need to cut an apron shape. Cut the apron from both - pink and blue cloth according to the drawing below (add 2 cm extra for sewing from each side):

(This sketch is one sided, so we have to make everything doubled, ok ? )

Then cut the po 25x20 pocket again from both materials.
Then four of 50 cm stripes for tightening the apron around your neck and four 80 cm for around your back (again both colors). I made them around 5 cm thick, but it is pretty much up to you :-)

Let us start sewing now. Dust off your sewing machine and turn it on. Set it on the zig zag mode and stitch all the cut out pieces to prevent from ripping.

Then take the blue main apron part and in the top part, embroidery the bride by using ´chain stitch´ (as described above, next to the ´ingredients´). As for the bride´s veil, take a piece of pink cloth and arrange it (no specific directions). Sew in the ribbon and the wooden spatula (I went to the ice-cream store and asked for one of those, it was too long, so I trimmed the bottom part).
Now to the tightening stripes part. Sew the pink and the blue together like this:

Make four of them, two for the back (the long ones) and two for the neck (the short ones). Summon all the parts together and sew ´em :-) Do not forget the colors. Pink ones go together and so do the blue ones.
EASY, cheesy, aproneesy ;-)

Oh, my Monday Spice Collection event is now sadly over :-( It was a lot of fun, I have to admit..

THEREFORE, I have prepared a little tiny surprise.... Let s see NEXT MONDAY, shall we ?

Monday Spice Collection (Part 4) - Five Spice

After all the savory spices I ve made in my Monday Spice collection, it is a time to spice up our sweet tooth for a change - a traditional Chinese Five Spice powder.

Most of you might assume that a five spice powder consists of five ingredients. Not necessarily true. Five spice, in traditional Chinese "yin and yang" (food) philosophy is lot more than a random choice fo five different spices. It is, foremost, a unique well-balanced combination of five basic cooking flavors: sweet, salty, savory (pungent), bitter and sour.

This highly fragrant spice mix is achieved by combining an equal amount of some traditional Chinese spices, such as Sichuan Black Peppercorns (typical for their "numbing" aftereffect), Star Anise (also known as Badyan), Cassia Bark (Chinese cinnamon), Fennel Seeds and Cloves.

Often, there are other "sweet" spices added to the spice mixture (ginger, nutmeg...), known as "Seven Spice" mix or other. You should experiment with all of them, depending on the ingredient that will be spiced up. Different spices are used to make Bengali type of Five Spice, which is a lot different, therefore known more as Panch Phoron.

Chinese Five-Spice is mainly used in flavoring eggs or poultry, but also fatty pork dishes. Nowadays, lots of pie baking recipes call for a pinch of Five Spice, too. I often make gingerbread or pumpernikel pies with it.

My sister loves sweet and she enjoys baking a lot, so I accomodated the recipe to suit her taste (less "spicy" - black peppercorns, more "mild" - cardamom). She´s loving it.

TRADITIONAL CHINESE FIVE SPICE:
(wu xiang fen)

spice ladder: **

Prep time: 10 mins
makes: as much as you want

• Star Anise (Badyan)
• Fennel Seeds
• Cloves
• Chinese Cassia Bark *
• Sichuan Black Peppercorns *

Take equal quantity of all mentioned spices (1 star anise makes about 1 teaspoon powder) and grind to a fine powder. Store in airtight container to prevent escape of the aroma.

I used 1 tablespoon of each, but for the reason mentioned above, I used only 1/2 tablespoon of Sichuan peppercorns and added 1/2 tablespoon of cardamom.

*If you dont have Sichuan black peppercorns, too bad use white pepper. Chinese cassia bark can also be substituted for regular cinnamon.

This was my very last entry :-( for Monday Spice Collection event. Here are all four of them. Next week comes promised Wedding Apron "Recipe".

Monday Spice Collection (Part 3) - Cajun Spice Mix

After all that wonderful response I got from you guys on my previous herb and spice mixture entries, I am just more and more motivated to keep on writing this series (too bad I didnt give my sister a couple of more mixes as her wedding present)...
So here we go, after Herb De Provence and a simple but roasted Curry Powder, it is my pleasure to bring in something with a bit of a spice-kick. Even though my sister is not really keen on heat on her plate (I know, dont ask me why, but yes, we are sisters :), I decided to add a little bit of what I like to her spice collection. After all, she can only use a little bit at the time...

Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants "deported" by the English from Acadia in Canada to the USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple.

The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Cajun cuisine. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine — which blends finely diced onion, celery, and carrot. Characteristic seasoning include parsley, bay leaf, "onion tops" or scallions, and dried cayenne pepper.

(info from Wikipedia)

The following recipe is what I mostly use in cooking stews (thickened by flour) or as a marinade (diluted in wine):


CAJUN SPICE MIX:

spice ladder: ***

prep time: 10 minutes
makes: 1/2 cup

• 1 tsp black pepper
• 1 tsp mustard seeds (yellow)
  
• 1 tsp cumin seeds
• 2 tsp dried thyme
• 1 tsp oregano
  
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp chili powder
  
• 1 tsp paprika powder (strong or mild, I used smoked)

Mix all the ingredients in a small bowl. Keep in airtight container.

Here is what I do when cooking with Cajun:

1. as a marinade - mix a tablespoon of Cajun spice with chopped garlic and onions, process to a smooth paste. Add a splash of red wine and rub onto sliced meats, fish or veggies to marinade.


2. in stews - brown onions and garlic in oil, add the spices and some flour. Slowly add water and cook, until all the lumps dissolve. Add the veggies, bay leaf (very important in Cajun stews) or meats and cook until done.

And just for your (and my) illustration, here are some Cajun dining expressions.

Monday Spice Collection (Part 2) - Roasted Curry Powder

The word "Khari" from which "curry" is derived, comes from Southern India and refers to a sauce of any kind. "Curry powder" was developed by the British, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result "curry powder" in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India....

(cited from Wikipedia) ...
It wasn't actually until for about two years ago when I was in Dubai and bought my currently most favorite cookbook '50 Great Curries Of India' written by Camelia Punjabi. I am sure you all are super familiar with her a-m-a-z-i-n-g curries. It was her that taught me how to cook Indian food and recognize different spices and flavors . And it was also her that made me realize, for the very first time, that curry powder actually means 'gravy powder'. How silly... :)

Anyway, Gravy Powder is and always will be a part of our busy lives, regardless of how many zillion types of it are there out there. I have tried several different mixtures and they all have some spices in common: fenugreek seeds, coriander seeds, turmeric, cumin seeds and mustard seeds.
Here is my own version:

SIMPLE BUT ROASTED CURRY POWDER

prep time: 15 mins
makes : a small jar

(clockwise from left corner)

• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tbsp turmeric
• 1 tbsp fenugreek seeds
• 6 dried red chilies

Heat up a non-sticking skillet and roast all the ingredients except for the turmeric. Roasting process releases aroma of particular spices and make them easier to grind. Transfer the roasted spices into a mortar and crush them into a fine powder.

Use any time desired to flavor sauces, rice dishes or a cup of zucchini cream soup.

For a simple CURRY FRIED RICE:

... Just brown some chopped onions and garlic, add a cup of vegetables and saute until soft, mix in a tablespoon of curry powder, add some salt and pepper and finally, mix in a cup of rice. Fry until well coated and slightly crispy. Garnish with chopped fresh parsley or coriander leaves and serve...

Monday Spice Collection is a series of recipes for basic herb and spice mixtures that I gave to my sister as her wedding present.

Don't forget to come back next Monday, I ll be making Cajun Powder... And just in case you weren't here last week, I made Herb de Provence - a traditional French herb blend.

Monday Spice Collection (Part 1) - Herb De Provence

As promised in my previous posts, I am now revealing the very first recipe of Wedding Spice Collection, I created for my sister as her wedding present.

Herb de Provence is what I jokingly call an 'artificial' mix. The reason why I say so is because it is not a traditional French herb blend, as one might think, but a commercial ready-made seasoning package. The ingredients are, of course, genuine and represent the traditional way of cooking in southern France, however, the ancient grandmas never heard of it. Back then, they carefully picked and used each of the local herb separately and only combined them prior to cooking, accordingly.
BUT!!! In the world of modern grandmas, who would abandon a nice dried commercial herb mix that, after all, has the same effect on the dish? Busy as we are, too many spice blends are never enough :) The most common ingredients are thyme, rosemary, savory, sage, marjoram, fennel and lavender flowers, but there are several other ones added, depending on the manufacturer or personal taste. Here is a bit of my taste:

HERB DE PROVENCE :

• 1 tbsp marjoram
• 2 tbsp thyme
• 1 tbsp savory
• 1 bay leaf, crushed
• 1 tbsp basil
• 1 tbsp rosemary
• 1 tbsp oregano
• 1/2 tsp sage
• 1 tsp fennel seeds
• 1/2 tbsp lavender flowers
  

Mix all the ingredients together and store in an airtight container.

This is a very simple herb mixture, that is perfect as garnish or flavoring to any kind of dishes, particularly to the of French or Italian cuisine. It is mostly used at the beginning of cooking, since they all need certain amount of heat to release aroma to the dish. I used it:

1. as a seasoning for pasta or pizza
2. into the soups or stews
3. mixed with wine as a marinade
   
4. mixed with butter as herb butter
5. baked together with potato wedges

There are so many ways of utilizing herbs, I am sure you have your own... Wanna share?

Next Monday is a curry powder day... do not go away then :=)

Wedding Ceremony And The Monday Spice Collection Series Announcement

As written couple of days ago, I was honored to participate my sister´s wedding. Not only participate, but also to be her witness ... AND her best maid. The wedding, of course, was a lot of fun and excitement. I have never been to a wedding before (let alone one when I was a little girl who hasnt remember much), so for me this was something completely new and unheard of. Plus, I am a big city girl, what do I know about village (ok, little town) traditional marriages.... BUT!
No words will say more than those I wrote down in order to explain those 48 pics I took that evening. But here, have a look for yourself:

... or watch it on the ´big screen´.

Wasn´t that just great? I just love all the symbolism and the overall ´happy´spirit. Let my little sister stay like this for the rest of her life :0) (hugs)

As for the wedding gifts, I (of course) could not have helped myself but spice up her marriage from the very beginnig. Following the good ol´Love Goes Through The Tummy saying, I decided to enrich their kitchen life with the following:

A genuine Chinese Wok with spatulas and a little hand-made WWW (World Wide Wedding) Wok recipe booklet, a collection of home-made herb and spice mixtures, a candle-heated serving pot and a hand-made double-sided ´I do´apron...

Here are the favorites:















I have received many positive replies to this gift, which made me think that if I can do it, YOU can do it just as well. In this respect, I am starting my Monday Spice Collection Series:

• Part 1 - Herb de Provence
• Part 2 - Curry Powder
• Part 3 - Cajun Spice Mix
  
• Part 4 - Five Spice

And as a bonus, the 5th Monday will be dedicated to something non-cooking related. I figured we do not have to cook ALL the time. We can sew for a change, ... just so we can cook even better (or at least looking cutier :) in our new:

• Double-Sided Wedding Apron

Meantime, enjoy the slide show and stay tuned for the next Monday´s recipe.

Wedding, Engagement And More Blogging Awards

I have been very, very busy these days. Not as much working as entertaining myself and family. My sister got married on Saturday and I still cannot recover (from both, alcohol and the fact that my LITTLE sister is now officially a Mrs.... weird).

Anyway, this is an event that is definitely worth writing about. Not only one post, but the whole series. Having decided so, for the next month, each Monday I will post a recipe for the Wedding Wok Spice Collection I made (together with a real Chinese Wok and a home-made double-sided "I do" apron) for my sister and her hubby to spice up their marriage.

From left to right, I have created traditional Indian Roasted Curry Powder, spicy American Cajun Spice Mix, traditional French Herb de Provence and Chinese Five-Spice *- quite international, eh?

* Note - this collection is a mild one, we dont want to scare our traditional salt´n´pepper type newly-weds with too strong or fancy hot-butt spice explosions.

I have also prepared a slide show from the wedding explaining a traditional Slovakian church wedding. (This will be posted later this week, still waiting for more pics from the family). Meantime, I would love to share couple of happy news here with you...

1. August 18th, my lil sis Gabi gets married to her love Andrej:


2. August 20th, Monday morning right after a rough overnight train ride, me and Tompa finally announce our engagement to my parents:


3. August 21st, Bharathy of Spicy Chilli awards me with Blogger with Schmooze and Rocking Girl Blogger awards:

The 'Power of Schmooze Award' is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship".

"The Rocking Girl Blogger Award" is for bloggers ,who are girls or women, who blog and who Rock!!.""The Rocking Girl Blogger Award" is for bloggers ,who are girls or women, who blog and who Rock!!."

Thank you so much! Now, I am triple happy. BUT .... I guess that is not enough for the greedy Zlamushka. I want my fourth joy of:

4. Announcing my own Schmooze and Rocking blogging girls. You guys have been a great support to me with all your help, comments and suggestions. I truly hope, I will never dissapoint you...

There you go (alphabeticaly ordered):

• Madhuli of My Foodcourt - keep posting Thai, sweetie ;-)
  
  
• Nupur of One Hot Stove - I have bookmarked all your veggie round-ups. Your event made me so curious about not only different veggies, but whole Indian cuisine and culture. I guess, when I am sixty, I still be trying the recipes you posted (stuck somewhere around ´M´, I believe...)
  
  
• Saju of ChaChi´s Kitchen - for your beautiful and encouraging comments

And..... Since somebody already surpassed me with Power of Schmooze award (which only underlines the fact that she truly deserves it) I would love to give at least the the Rocking Blogger Girl award to:

• SeeC of En Samayal Arai (What does that mean, btw?) for your all-time nice words.

Please, enjoy them as much as I did ;-)