Monday, 22 September 2014

Capital City of the Week – Bucharest

This week's capital is one I have never been to – Bucharest.  But from the pictures it does look pretty.  The first picture is of Covaci Street. 

The Arch of Triumph 

The CEC Palace
So where in the world is Bucharest?

Bucharest is the capital of:

Some Dotty Art for you today!

A Sunday Afternoon on the Grande Jatte
Pointillism was developed by a French artist Seurat in the 19th century.  He was experimenting with different ways of representing colour in paintings.  He replaced brushstrokes with little dots of colour. 

He applied the theory that colours from the opposite sides of the colour wheel put right next to each other make each colour brighter and better.  His small dots were all separate from each other on a bright white base.  It is the viewers' eyes that blend the colour.
Seurat was truly innovative.  His paintings are very distinctive.
The painting at the top of this post is his most famous work – A Sunday Afternoon on the Grande Jatte.  The original is about 6 by 9 feet – so it is stunning in the flesh, so to speak.  A great excuse to visit Chicago to see it at the Art Institute of Chicago – acquired by them in 1923.  There are almost 50 people in this painting.  Everyone has a hat and/or parasol. There is even a monkey!  It is almost like a game of musical statues.

Paul Signac was the other painter that did dotty paintings.  Do you like them too?

Sunday, 21 September 2014

Book people are my sort of people!

Lamb with Yoghurt and Turmeric

Lamb with Yoghurt and Turmeric by Carole's Chatter

The idea for this dish of  Lamb with Yoghurt and Turmeric was drawn from Eat by Nigel Slater.  As with all his dishes, it is quite simple to do and doesn't have too many ingredients.
I had 2 lamb backstraps which I cut in half making 4 pieces of meat.  You could also use lamb steaks.
Make up a mixture of garlic oil, fennel seeds, pepper, turmeric, coriander seeds (crushing any whole seeds in a mortar and pestle or spice grinder), salt, yoghurt and crème fraiche.

Lamb with Yoghurt and Turmeric by Carole's Chatter

Leave the lamb coated in the mixture for an hour and a half.
Fry in oil in a hot pan until the yoghurt crust sets and then turn and cook the other side – this does not take long at all.  Use a meat thermometer to check doneness.  And yes, it does make a difference if you rest the meat for at least 10 minutes before serving. 
I served this with rice and mushy peas.