Archive | February 2020

Alan Ladd’s Kidney Deluxe

As some of you may remember, we have a vast collection of “Golden Oldies” (movies) – limiting the movies up to the early 1980s……. (See much more on Jo’s own Blog “manningtreearchive.com” for your enjoyment).

We enjoy watching those wonderful movies leisurely in our home with a glass of wine (or two!) and appreciate the many ‘stars of yesteryears’ and we bemoan the sad fact that they don’t’ make stars and films like that anymore, and what a pity it is.

A few days ago I wanted to see a 1957 film which at a much younger age I must have seen at least three times; “The Boy On A Dolphin” – I remember that I liked the story, I liked Alan Ladd but most of all I liked Sophia Loren whom I had met and had tea with at a fashion show in Frankfurt/Main.

There is a song in this film, sung by (unaccredited) the smoky-voiced Julie London – oh how we love this song (ok I admit it here – we love them all) and particularly, her wonderful voice and interpretation of each individual song (you remember her “Cry Me A River?”). Who cannot remember this (to us) slightly haunting performance of one of her most famous songs “…Saddle the Wind” from the film with the same title which was released in 1958 (See in-depth review of this film posted on October 18, 2012 in Jo’s own site.)

“There’s a tale that they tell of a dolphin
And a boy made of gold.
With the shells and the pearls in the deep,
He has lain many years fast asleep;
What they tell of the Boy on A Dolphin,
Who can say if it’s true.
Should he rise from the depths of the ocean,
Any wish that you wish will come true.
You say he’s only a statue,
And what can a statue achieve.
And yet while I’m gazing at you,
My heart tells my head to believe.
If the boy whom the Gods have enchanted,
Should arise from the sea,
And the wish of my heart could be granted,
I would wish that you loved only me.”

And whilst Jo was looking for the Alan Ladd film in our library he came across an old recipe, tucked away many years ago in the cover of this DVD of one of Ladd’s favourite recipes “Kidney Deluxe”. It is a slight variation of our very own “Devilled Kidneys”, which I nevertheless will post here shortly.

I was not able to get mushrooms, bacon and Sherry for the moment and so I cannot show you any photographs. But I leave you with some images from this enjoyable movie instead.

So, here I am with the recipe (for 4 people) for Alan Ladd’s “Kidney Deluxe

Ingredients:
¼ x kg lamb kidney
2 x Tbsp butter
4 x slices bacon, diced finely
5 x Spring onions, chopped
10 x large button mushrooms, chopped
1 ½ x Tbsp butter
1 ½ x Tbsp flour
¼ x tsp salt
Dash of pepper
1/3 x cup Sherry (dry) (or equal measure of red or white wine)
Parsley, chopped (for garnish)

Method:
Wash kidneys. Cover with cold water. Bring slowly to a boil and simmer for 20 minutes. Drain and slice, cutting away fat and tubes.

Sauté bacon in 2 Tbsp butter until crisp. Add scallions and mushrooms; sauté for 5 minutes.

Add kidneys and cook for another 5 minutes.

Melt in a saucepan 11/2 Tbsp butter and stir in flour. Cook over low heat until blended. Add water. Bring to a simmer, stirring: cover and simmer for 5 minutes. Add gravy, Sherry wine, salt and pepper to kidney mixture. Cover and simmer for another 5 minutes. Garnish with parsley.

That’s it! Enjoy.
Carina

Valentine – Memories of Torcello

Anyone 4 Curry & Other Things


Tomorrow once again is Valentine’s Day all over the world – but why only one (mainly commercial) day in a year? We like to have this special day many many times over.

This year alas we will not be travelling to one of the most romantic places for us in Italy but our memories of this beautiful place, Torcello with the Locanda Cipriani, will have to do for now and therefor I like to re-blog my Valentine’s post from 2016.

Have a wonderful happy day.
Carina (13 Feb 2020)

PS: A funny quote to our loved ones: ‘I love being married. It’s so great to find that one special person you want to annoy for the rest of your life.’ Rita Rudner American comedian

Below is my Valentine’s Post of 2016:

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Bejewelled Cupcakes

Hallo – hallo! I am once more back again!

Some of you might remember telling you that my late mother never taught me to bake any of her beautiful cakes. Was that the reason why I never even attempted baking for my family and friends? I don’t know really; and to be frank with you I also was always a bit “scared” in case I made quite a fool of myself.

Luckily neither Jo nor I have a so called ‘sweet tooth’ – so we never missed that divine piece of ‘sweet temptation’ on our extensive travels around the world, with the exception of one of the various times when we visited the world famous Hotel Sacher in Vienna. How can anyone decline a piece of their Sacher Torte (with 2 spoons, please) and a glass of delicious champagne?!

But the other day we suddenly both felt like having a piece of cake with our tea but could not be bothered to call a UBER to take us to a bakery. Then I remembered a cake recipe my friend Heidi in Berlin used when cake was needed at very short notice. So a quick call to her, recipe written down, needed ingredients checked, cake baked and 20 minutes later enjoyed with a nice cup of Darjeeling tea whilst listening to the heavy unseasonably rain outside.

So here now I share with you Heidi’s recipe and hopefully you too will bake this cake.

I am quite proud of myself for having done this after decades shying away from this but, as the saying goes “…one is never too old to learn” – so watch out for maybe another cake experience soon.

Take care and Namaskaram
Carina

Ingredients for 6 Cupcakes
100 g Butter, softened
250 g Flour
200 g Sugar
1 tsp Vanilla Sugar
4 Eggs
1 tsp Baking powder
Pinch of Salt
Ingredients for top
100 g Almonds (skinned and cut into little sticks)
100 g Sugar
Any good jam (solid, not liquid)

Method
Heat your oven to 200 C.
In a bowl mix Butter, Sugar and Vanilla Sugar very well until creamy.
Slowly add eggs, one after another, and mix well
Mix flour, baking powder and salt and add to the above mixture.
Now butter your baking sheet or cupcake pan, sprinkle flour over this and shake off any excess flour.
Cover your baking sheet with the batter, smooth out top.

With a small spoon make a dell in the batter and add a good generous dollop of your favourite jam into this.
Mix the almonds and the sugar and sprinkle over the batter with tiny butter flakes on top.
Bake in the hot oven for app. 20 minutes.

That’s it – enjoy Heidi’s recipe with a nice cup of tea or coffee.