Hola Lima - First Impressions

Dear all,

we arrived in Lima a few days ago and I’m still a bit jet lagged but happy.

After a long European winter we enjoy lots of sun and warm temperatures.

Our container has already arrived at the Callao Port, but will be transported to our apartment hopefully next

week. It will be great to unpack and having all my stuff and kitchen accessories finally with me again.

Until then, I would like to share with you a few pictures and impressions of Lima, hope you enjoy it!

Sunrise during the flight Amsterdam-Lima

Containers waiting for their final destination at the Port in Lima (among them, and impossible to identify, ours)

During the custom inspection of our container- watch out for the Ferragamo-like security shoes!

The green heart of the city- view from our apartment

Enjoying a nice glass of frozen lemonade at a seaside restaurant

 View over the port from the same restaurant

 

A wonderful selection of seafood hors d’oeuvres  together with the national soft drink Inca Cola - what else!

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Arrivederci Roma!

Arrivederci Roma!

Dear all,

we had a wonderful time in beautiful Italy but now it's time for us to say Goodbye as we are transfered to Peru.

I'm writing this with mixed feelings, I'm sad to leave Rome but looking forward for new and exciting challenges in Lima.
Anyhow, we will continue our journey with culinary, styling and travel adventures from a new city in a new continent.
I will be back with a new  post in about 2 weeks , until then - take care.

Looking forward to hearing from you soon :)

Here is a little "Best Of" from our stay in Bella Italia, hope you enjoy it!

 An incredible variety of chilies in all shapes and with striking colors at display at a roman market.

Evening light at Ponte Milvio

Roman Broccoli

If there is a  beauty queen amongst winter vegetables the title would certainly go to the exotic and elegant looking roman broccoli.

 A Lion Fountain dating back to roman times and still working and watching over the city.

 Solving the parking problem, eternal as the city, a la romana.

Breakfast at my "little bar at the corner".

Packing..... our apartment in total chaos!

 At the Flower Market, combining flowers and vegetables  in  beauitful compositions.

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Baked Apples With Marzipan Filling

Baked Apples With Marzipan Filling

This is a variation of the classic baked apple with the accretion of marzipan which adds a wonderful, very delicate aroma to the flavor of the apple.

Apples come originally from Asia and were during the cold winters in Europe often the only available fruit because they are easy to store and long-lasting. 

My early childhood memories are associated with the aroma of baked apples in our house when we came home after sleighing or skiing.

For the baked apples with marzipan you need:

4 medium sized not too sweet red apples

4 spoonful of marzipan paste

1 1/2 spoonful of chopped almonds

2 spoonful of dried cranberries

1 spoonful of lemon juice

Cut the cap, than core the apples (do not cut all the way through) and sprinkle them with the lemon juice.

Sprinkle the cranberries with a bit of rum and leave to macerate for about 15 minutes.

Chop the marzipan paste coarsely, than mix with the chopped almonds and the

cranberries.  Leave to macerate for ½ hour at room temperature.

Fill the apples with the mix, pressing the mix slightly into the apple.

Bake in preheated oven at 200°C  (392°F) for about 20 minutes. (Time may vary according to the apples used)

Serve with Vanilla Ice Cream or Crème Fraiche.

* For the ones that are looking for a delicious low calorie dessert:

Spice the apples only with cinnamon and a bit of brown sugar before baking.

Serves 4.

Enjoy!

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