comma, 2010 chainletter_mousse

chainletter recipes

Some of the recipes we prepared for last night’s chainletter dinner.

Maria Kley:

  • package Philadelphia cheese (200gr)
  • small package of yogurt
  • 1 shredded piece of garlic

mix it with a fork

enjoy it with Taco chips or baguette or…!!

Lucio Castro:

Portobello Mushroom Pizzas.
Serves 4 elegant people. Enchanting appetizer.


  • 4 Big Portobello Mushrooms
  • 1 Big Organic red tomato
  • 1 Big Organic Green tomato (otherwise, red will do just fine)
  • Raw unpasteurized cheese of choice (mozzarella works best, but they all do, hey after all, it’s cheese!)
  • Basil Leaves
  • cloves of garlic
  • Salt
  • Fresh Ground pepper
  • 1 big organic Red Onion
  • 3 tablespoons of butter (one ice-cube would be the perfetc size)
  • Fresh thyme
  • Fresh chives
  • Olive Oil

How to prepare it:

  • Chop the garlic in tiny pieces (the size of an average back mole)
  • Chop the onions and tomatoes in a slightly bigger size (the size of the eyeball of a newborn baby)
  • Melt the butter in a pan.
  • Add the garlic for 1 minute.
  • Add the onions for 2 minutes and season with salt, ground pepper, and the king of spices: my dear THYME (fun fact: the salt will make the onion release it’s water and get softer. Without salt, the onion will “fry” and get crispy, but in this case we surely don’t want that).
  • Add the tomatoes and mix everything over medium-low heat, for like 15-20 minutes.
  • Keep above mixture cooking until it becomes less watery and more like a thick sauce.
  • Meanwhile, wash the mushrooms, pat them dry with a paper towel, drizzle them with oil, salt and pepper and place them on a pan face up in the oven (350 degrees). Keep them there for like 15 minutes, until they get soft and juicy. Ah yes.
  • Then take them out of the oven, place the saucy mixture from the pan inside each mushroom and top with cheese.
  • Put them back in the oven for 5 more minutes.
  • When the cheese is melted, take them out of the oven and sprinkle them with the diced chives and then the fresh basil leaves.
  • Enjoy too much.

Toby Lee:

you will need:

white rice
one egg
soy sauce
kimchi or pickles

take a bowl of white rice. fry an egg and put it on the rice. pour some soy sauce on the egg and then take a spoon and cut up the egg and mash it all together with the rice and the soy sauce. add more soy sauce if you want it saltier. eat the eggy-soy-rice with kimchi or some kind of pickles. dill pickles are really good with it.

Asuka Yamaguchi:



tofu omelette
1. scramble 2 eggs in the bowl.
2. squeeze the water from tofu(about 150g) and crash roughly in your hand.
3. add 2 to 1, salt , milk or cooking wine (you can also add other
ingredients: black papper, ginger, cheese….etc,
4. cook them in the pan with oil.





Fotini Lazaridou-Hatzigoga:

take one box of ‘digestive’ or other similar crackers and try to crack them in tiny pieces. you can add some walnuts if you like, also in small pieces. melt one piece of butter and mix it all together. put it in a shallow mold and try to create a flat, solid layer. take one package of philadelphia cheese (or similar) and one yoghurt and stir them together until you get a nice mix. pour the mix on top of the solid layer and create another layer. put them away in the freezer or fridge for a few hours. before you want to serve it take it out and add a layer of jam – maybe wild berries or forest fruit..

not that secret, but very easy to make, and very oishi…

Anouchka van Driel & Jasmina van Driel:

best and simplest mum & sister duo chocolate mousse recipe:

for four people:

75 grams dark chocolate (a regular brand would be best, not the ones with high percentages of cocoa as this recipe counts on the sweetness of the chocolate for its sugar rush)
3 eggs

break the eggs and separate the egg whites from the egg yolks
beat the egg whites till they are stiff
in a separate bowl beat the yolks until fluffy
melt the chocolate (in the microwave or au bain marie)
let the chocolate cool slightly before mixing into the egg yolks, mix until smooth
then slowly mix this into the beaten egg whites with a wooden spoon or spatula
when all is mixed nicely pour into a large bowl or individual cups/bowls and leave to stiffen in the fridge for three hours

increase the ingredient quantity for more people accordingly



Fluffy yet rich chocolate mousse for 4 people:

– 4 eggs
– 100 grams of dark chocolate (preferably with a cocoa content of at least 60% but as long as its dark chocolate without ay milk it’s ok)
– electric or hand whisk

1.Seperate the egg white and egg yolks carefully (it’s important here to ensure no egg yolk mixes with the white)
2. Whisk the egg whites until stiff and fluffy
3. Melt the chocolate carefully on low heat (it burns easily, so low heat and constant stirring is necessary) or “au bain marie”, which means hanging one pan over another that contains boiling water and melting the chocolate through the heat of the boiling water
4. Mix the egg yolks with the chocolate either by stirring quickly with a spoon or using the electric mixer
5. Carefully “fold” the chocolate mixture into the whipped egg whites adding one spoonful at a time (preferably using a metal, large spoon), continue until all of the chocolate has been mixed into the egg white completely (it is important to do this carefully and slowly so as to ensure the mixture stays fluffy, so do not stirr too fast).
6. Either chill the mixture in a large bowl in the fridge for at least 4-5 hours or transfer to smaller bowls, so that chilling time is reduced.

Enjoy, it’s very nice in combination with fresh strawberries and some mint leaves.

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