Pancakes for breakfast!

Good morning everybody!

It has been a tough month, but -hey!- I am finally back! I hope that my adsl network will be fixed by tomorrow and I will be posting more often from now on…

Yesterday it was a hot Sunday morning, so I decided to have breakfast on my balcony! The best choice for breakfast is of course pancakes! The recipe is very simple. You can garnish the pancakes with many different spreads. The most common combination is pancakes with maple syrup. I also like them very much with nutella, honey, fruit etc! Yesterday though we tried them with yoghurt and honey! And they were delicious!

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Recipe

(Source)

Ingredients

  • 3/4 cup milk
  • 2 tbsp melted butter
  • 1 egg
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 tbsp sugar
  • 1/2 teaspoon salt

We mix separately the solid and the liquid ingredients and then we combine and blend the two mixtures. We heat up a small pan with a little butter on it.  Then we stir 1-2 scoops of the mixture and help it spread a little. It needs to stay thick (unlike the crepes). After 3-4 min. we turn it upside down and 2 min. later it is ready!

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Have a nice week everybody! 🙂

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Parmesan “keftedakia” surprise..

Hi everyone! Today i’m sharing with you a recipe me and Nikos prepared last week for the  international Parmiggiano Reggiano culinary contest! Check here our recipe and upload yours until July 18th!

To take part, recreate a typical dish from your culinary culture using Parmigiano Reggiano, the King of Cheeses, and then share your recipe! The best 30 recipes, judged and selected by a panel of chefs, will be published in the first Parmigiano Reggiano CrossCooKing recipe book. There will also be a special surprise for the most interesting interpretation!

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Kofta, in Greek κεφτές (keftés), is an Azerbijanian, Balkan, Indian, Iranian, Middle Eastern, and Turkish meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them. In Greek cuisine they are usually fried and eaten with tzatziki or yogurt.

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Ingredients

  • 500g minced beef or a mixture of minced beef and pork
  • 3 slices of stale bread without crust
  • 1 medium onion
  • 2 tablespoons wine vinegar
  • 1 egg finely chopped fresh oregano, fresh mint leaves, and parsley
  • salt and pepper
  • Yogurt seasoned with paprika and lemon zest

Preparation

Put the bread in bowl and drizzle with vinegar. Add the rest of the ingredients along with the minced meat and the herbs. Preferably grate the onions over the mixture so it gets infused by their juice. Season with salt and pepper. Scrunch and mix up well, then cover and place in the fridge to bind for at least 30 minutes. Remember: the more the mixture remains in the fridge the more aromatic the meatballs become. Divide the meat mixture in small pieces. Mould and pat each piece into comparatively flat meatballs, wetting your fingertips in water every now and then. Add a piece of parmesan cheese in the middle and wrap it. Dust them with flour, shaking the excess away, and stir-fry in olive oil. Dip the meatballs in the yogurt sauce. Buon appetito!

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photos © chrysoula papagianni

#INFOODWETRUST

Hello everyone! Yesterday I attended the cooking show and book presentation of “In Food We Trust” by Riccardo and Stefano of Gnam Box held at the new floor of the Central Market in Florence.. They talked about their first recipe book and their popular food blog. They were answering to questions and at the same time preparing a delicious cold pasta which we tasted, accompanied by a glass of prosecco!

Thanks to Riccardo and Stefano for this special occasion!

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A group seflfie!

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Gnam Box meets Boutique Nadine!

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The first floor of the Central Market which opened recently! Soon a post only for that! Have a nice day!

Pitti stroll..

Pitti Immagine officially started yesterday. So you can understand how crowded the city is and how many events are taking place. 

Our “Pitti stroll” started from Palazzo Pucci and the inauguration cocktail in honour of the art installation at the Baptistery of San Giovanni! Here you can see the Baptistery dressed in Emilio Pucci..

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Me, Nadia and Peter Dundas!

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Then a quick stroll around the center and the various events..

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And then at Société Anonyme for the MM6 Maison Martin Margiela Party!!!!!!!

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And finally at Rari for the “CLASSIC & AW LAB” party with music by Ricardo Baez (IT) – Ckrono & Slesh (IT) – Monki – DJ (UK) – T.Williams (UK) !!

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Happy Birthday Elisabettaki!!!

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Battistero dressed in Pucci..

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It’s been a few months that the baptistery is under construction. Some days ago passing from Piazza Duomo i’ve seen this new look which is totally amazing! So today I passed again and I took some photos with my phone. Enjoy!

Emilio Pucci “dresses” the Baptistery of San Giovanni with the colours and graphics of the Battistero scarf, reinterpreting its façades and becoming a sponsor of the restoration of the building that truly represents the historical-artistic heritage of Florence, dedicated to San Giovanni Battista, the patron saint of the Florence, which stands opposite the Duomo of Santa Maria del Fiore in Piazza San Giovanni.

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During the celebrations held on the occasion of Pitti Immagine Uomo from the 17th to 20th of June in Florence, visitors will be able to admire the art installation inspired by the Battistero scarf designed by Emilio Pucci in 1957 which shows a view from above the Piazza San Giovanni interpreted in vibrant lemon yellow, orange, fuchsia and Emilio pink.
The Apse side of the Baptistery will be clad in a giant size portrayal of the original framed scarf. The other seven sides of the octagonal building will be restyled à la Emilio Pucci; the monument will thus be clothed with eight printed sheets over 2000 sqm.
This very special scarf signifies the link of Emilio Pucci with Florence, a key reference point for the Maison.
An inauguration cocktail in honour of the art installation will be held on Tuesday June 17th at Palazzo Pucci where the Maison invites visitors to discover the drawing and printing techniques of the scarf through a special experience entitles Design the Dream, celebrating the savoir-faire of the House.
On the occasion of this special event, Emilio Pucci will open its archives to all visitors.
Design the Dream will then continue for a further three days, from Wednesday 18th to Friday 20th June, at the Boutique Emilio Pucci in Florence, to offer customers too the chance to assist to the creation of the historical Battistero scarf, available in several colours at the store. (source)

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photos © chrysoula papagianni

Homemade caramel macchiato!

Good morning everybody! Have a nice day!

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New cup and view. 🙂

Last, Loneliest, Loveliest..

“Last, loneliest, loveliest…” is the title of  New Zealand’s first national exhibition at la Biennale di Venezia, taking place from 7 June – 23 November, 2014. The Creative Director is David Mitchell, a director of Mitchell & Stout Architects in Auckland, and New Zealand’s participation has been instigated by the New Zealand Institute of Architects. Tony van Raat, who is the Commissioner and head of the Department of Architecture Unitec, Auckland,  presented to us yesterday their very first entry at the biennale!

He started his speech in Maori language as a sign of respect to the Maori tribe..

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early exchange in the pacific: a maori bartering a crayfish with an english naval officer [ascribed to tupaia], 1769, from drawings illustrative of captain cook’s first voyage, 1768–1771. © the british library board

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Last, Loneliest, Loveliest proposes – via a century-long architectural journey that begins with the Auckland War Memorial Museum, a 1920s neo-Classical monument to New Zealand’s fallen soldiers, and ends with the pavilion-like extension to the Auckland Art Gallery (2011) and Shigeru Ban’s ‘Cardboard’ Cathedral (2013) in post-earthquake Christchurch – the survival and evolution of a Pacific architectural tradition within New Zealand.

“Anyone who travels notices that, more and more, things seem to be the same, and our country’s architecture shares in this general uniformity” says David Mitchell. However, Mitchell believes the story of modernity in New Zealand is more complicated than it appears. Despite the effects of globalisation, New Zealand’s architecture is more singular now than it was a century ago, and what sets it apart is its connection to the Pacific way of building.

“The Pacific has a great architectural tradition, although it is rarely honoured,” he says.

“That might be because it is not like European architecture, which is solid and massive and looks permanent. Pacific buildings are timber structures of posts and beams and infill panels and big roofs. It’s a lightweight architecture that’s comparatively transient.” (source)

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wharenui tāne whirinaki at opeke marae, 1920. photo: charles troughton clark. alexander turnbull library, wellington

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He showed us several images from this beautiful country and the islands that form their context, explaining that their neighbors are these places, with NO PEOPLE!  And then he showed us a whole series of houses that New Zealand architects built in the 1950s and 60s, all built with a light structure of big roofs and almost no walls. Of course there are glass walls, you can see how the landscape is present to the building all the time!

In New Zealand we don’t really think about making New Zealand architecture, we just want to make good architecture. Of course if you’re italian you’ll make italian architecture because that’s the new blood, you don’t have to try to be italian to make italian architecture, that’s what you are! It emerges naturaly!

We work in China a lot and what we keep saying to the chinese students is “Look at your own history, there are models for you that might help you to build a new chinese architecture in the 21st century, you don’t just have to copy from international magazines. Your own history is rich and ancient!”

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heke street house, auckland. 1990, designed by david mitchell and julie stout. photo: lucas k. doolan

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clifford-forsyth house, auckland, 1995, designed by patrick clifford of architectus. photo: patrick reynoldsg2

intérieur de la maison publique d’apia, ile opoulou. drawing by e. goupil; lithograph by p. blanchard. first published by gide, 1846.national library of australia

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tristan marler carving the whata-a-rangi for the new zealand pavilion. photo: arch macdonnell

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Any of us can do a drawing of anything. But then you have to turn it into a physical object that people are going to live in, makes you feel different about your drawings, you realise they have a real social purpose. And the whole purpose of architecture i think is to have a positive impact on society, we build for social reasons and architects work for social reasons. You really realise that when you get engaged with the people who are going to live in the building you’re making. When you’re talking to the client who will sleep in the bedromm that you’re drawing, that will bathe their children in the bathroom that you’re designing, that will entertain their friends in the dining room that you’re sketching up for them… And then you build it up for them! It’s a real sense of connection with ordinary people and it’s an incredible connection!

Here you can see a video from the making-of of the pavilion.

Mexican dinner..

Early dinner with Enrico, Lorenzo and Nikos at Tijuana, a Mexican restaurant in Florence..

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Greek salad..

Greek salad (Greek: χωριάτικη σαλάτα [xorˈjatiki saˈlata] “rustic salad” or θερινή σαλάτα [θeriˈni saˈlata] “summer salad”) is a salad made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and oregano, and dressed with olive oil.

Today in Florence the temperature is 35°C so a salad was the perfect choice! I used only tomatoes, onion and feta cheese.. Have a nice Sunday everyone!

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© chrysoula papagianni

Shrimp pasta..

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Hello June!1st day of summer so a pasta with shrimps is definitely the perfect choice.

I prefer the shrimps without tomato sauce so I used leak, garlic, tsipouro (or ouzo) and parsley. Below you can see all the steps. A really quick and delicious dish! Buon appetito!

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photos © chrysoula papagianni

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