School Project : Your Dream Garden by Celine

This was Celine's school project ; design your dream garden! Since she was very little, she always wanted to have a tree house in our garden which didn't exist, we lived in an apartment complex in Boston USA.
For this project I got her a pot plate , compost and lawn seeds. It took about 3 week for the lawn to grow.
Meanwhile, Celine made picket fences with lolly sticks, and some garden tools with clay. On one of her trip to our local park, she found a perfect branch to build a tree house.
She recycled a butter container and a cocktail umbrella as accessories in her garden. Than she made a bird bath and a bird house out of clay, once they were dry Celine painted and personalized them.

She used canvas material and string to make the tree house, swing and the ladder. Used ice lolly sticks to make a road sign, and a small fruit container to make a pond.
Everybody loved her garden, but it was pain full to keep up with lawn maintenance and carrying her garden to and from school.

How to make hibiscus flower with pineapple!

you will need :
2 small fresh pineapples
1 Tbsp water
1 Tbsp sugar
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Pre heat your oven to very slow, 120 C/100 C if you have fan forced.
In a small saucepan stir sugar and the water over low heat until sugar has dissolved: let it boil abut 1 -2 minute.
Cut the outer skin of the pineapples and slice it wafer thin. I used a mandoline and made it so easy.

Line a cookie tray with parchment paper, place slices in a single layer, then brush the syrup over and bake it about 45 min. then turn them over and brush the syrup on that side, place them back in the oven and bake an other 45 min. It won't bake, it will get dry. When its ready take them of immediately and shape into flowers, dry over an egg carton.
Meanwhile you can bake vanilla cupcakes, if you like pineapple replace milk with pineapple juice and you can add 1/4 cup crushed and drained can pineapples + 1 Tbsp sweeten coconut flakes.

I like cheese cream frosting for top and add a pineapple flower to finish. Afiyet Olsun...
Cheese cream frosting :

8oz full fat cream cheese, room temperature

30 gr butter, soften

3 Tbsp icing sugar

1 tsp lemon grind

1/2 tsp vanilla

2 Tbsp Betty Crocker's Vanilla Frosting

------------------------------------------------------------------------------------------------Mix cream cheese and icing sugar with spoon, then add Betty Crocker's frosting and beat it in a bowl with hand blander. Add butter and when it fluff's add vanilla and lemon grind.

Pasta with fresh tomatoes

Your Favorite pasta
4 large tomatoes
1 Tbsp butter
2 Tbsp sunflower oil
Salt to your liking...
1 or 2 clove of garlic, sliced in half

cook the pasta as instructed on the box.
Meanwhile grate the tomatoes and place it in a saucepan, add sliced garlic , salt, butter and the oil. Stir all together and close the lid. Bring it to boil then turn the heat down and let it simmer till its cooked. ( usually 10-15 min.)

After drain the cooked pasta , place it in a serving bowl and add the tomato sauce over and mix it well.
Serve right away. You can sprinkle with fresh chopped parsley and black pepper.

Homemade Playdough

You will need :
1 cup table salt
1 cup plain flour
1 cup cold water
2 Tbsp cream of tartar
1 Tbsp vegetable oil
food coloring

in a saucepan pour 1 cup of col water and add few drops of food color till it becomes the color you want. Add the rest in and mix it well, cook it on a medium heat by stirring constantly.

Once it looks like this, remove it from the pan and let it cool down completely.
NOW YOUR PLAY DOUGH IS READY TO PLAY.... :)

Basic Vanilla cupcakes

Ingredients :
1/2 cup of caster sugar
2 eggs
2 Tbsp cold milk
90 gr. unsalted butter soften
1 cup (150gr) self raising flour
1.2 tsp vanilla
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In a bowl mix butter, sugar and vanilla first. Add one egg at a time. When it becomes fluffy and pale, add milk then the flour. Beat another 5 minutes. Pour the batter into muffin cups.

Bake it in pre-heated oven at 150 c, about 15 min. till it is springy and slightly golden on the edges.

I used M&M's and chocolate ganache to decorate.

Ingredients :

Best Scrambled Egg Ever by Ahmed

Ingredients : serves 3

10 egg yolks

2 large eggs

1/4 cup or less sour cream

1 Tbsp butter

Chives or crest to decorate

sea salt + freshly ground black pepper to your taste

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Whisk egg yolks and 2 large whole eggs together. Set it at the side. Chop some chives, prepare a serving bowl and melt the butter in a saucepan, pour the eggs and stir up constantly , when the eggs are almost cook but still 1/3 runny, turn off the heat, while still scrambling add salt & sour cream. Eggs will continue to cook with the heat from the saucepan. Once it mixed well, place it in the serving bowl and add black pepper and chives.

Serve immediately.

Tips to know : don't add salt till the eggs are halfway cook and off the fire. Also adding sour cream will reduce the heat from the pan and eggs will be very fluffy

Celine donated hair to The Little Princess Trust, which is a non-profit organization that provides hair pieces to financially disadvantaged children under 18 suffering from long term medical hair loss from cancer or any other diagnosis here in UK, it is a sister organization to “ Lock of Love” in US.

Please check their websites:

http://www.lockoflove.org/

http://www.littleprincesses.org.uk/

Best buttermilk pancakes ever!

Ingredients :

1 large egg

1 cup plain flour

2 Tbsp granulated sugar

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp bicarbonate soda

2 Tbsp vegetable oil

1 cup of buttermilk

1 Tbsp milk

soft butter for skillet

How to make :
Sift all the dry ingredients together and set it at the side.

In a medium size bowl, whisk the egg, buttermilk, oil and the milk.Pour over the dry ingredient and combine them gently, make sure you don't over mix, lumps are good. Leave some.

Heat the skillet and butter with pastry brush, then pour about 1/4 cup ( leave at least 2" between), flatten with the back of the spoon. Cook till it is all bubbly on top then flip. Do not flip twice other wise it will be tough.

Serve right away with butter & maple syrup, or you can be more creative by making strawberry butter or caramelized apples.

cooking & baking terms

Bake
to cook food by surrounding it with hot air, usually describes the cooking method for baking products.

B.B.Q.
to cook food above hot coals or wood ambers/ashes

Boil
to cook food in a rapidly bubbling liquid, above 100*c/212*f or simmering around 80*c/180*f


Braise
to cook food submerged in a liquid, usually flavoured and then slow cooked in the oven.


Casserole
Cooking food slowly to tenderise meat and vegetables and Stew and to intensify flavour.
Casseroles are cooked in the oven and Stews are cooked on top of the oven on the stove.

Deep-fry
to submerge food in hot oil between 175/190*c/ 345/375*f, depending on the thickness of the food.


Grill
to cook food below a heated element. Usually having to turn while cooking.


Pan fry
cooking food in a frying pan on both sides with or with out a small amount of oil. i.e. - a fatty piece of meat will pan fry in a non-stick pan without oil.


Poach
to submerge food in a hot liquid, usually around 70/80*c or 160/180*f.


Roast
to cook food in a hot oven, surrounding by dry heat.


Sauté
a French term, as for pan-fry but with hot oil and a good amount of movement.


Shallow Fry
to cook food in a layer of hot oil, usually in a frying pan, not submerged- therefore having to turn over the food to cook on both sides.

Steam
cooking food in a holed container above boiling water, but not with the water touching the food as the water produces a steam, which rises up to moistly, cook the food.

Stir-Fry
to cook usually -thin strips of food in a hot pan with hot oil, moving around quickly and cooking rapidly on a high flame.

Toast
to brown lightly on both sides, under a grill or in a toaster.

Wok Fry
same as for stir-fry only using a Chinese wok. Woks cause an intense heat in the centre, so stir frequently on a high flame. Sometimes 1/2 way through the process liquid is added to create a steam to soften and flavour the ingredients.

English to American !

All purpose Flour = Plain flour



Beet = Beetroot


Chips (potato) = Crisps
Cilanthro = Corriander
Cornmeal = Flour-Maize
Cornstarch = Cornflour

Crisco = Vegetable fat

Corn Syrup = Not quite but close to Golden syrup.


Egg Plant = Aubergine


French Fries = Thin chips

Golden raisins = Sultanas
Graham crackers = Digestives
Ground Meat = Mince

Heavy Cream = Double Cream

Jello = Jelly

Light Cream = Single Cream

Molassess = Black Treacle

Peanut oil = Groundnut oil
Pigs foot = Pigs Trotter
Pudding = Dessert

Seeded = Stoned
Superfine Granulated = Caster sugar

Zucchini= Courgette

Cake tins & Oven Temperatures

4in ---------------------= 10cm
7in ---------------------= 18cm
8in ---------------------= 20cm
9in ---------------------= 23cm
12in/1ft ----------------= 30cm




C --------------------°F ---------------Gas mark
95-120 -----------200-250 --------------1 -----------Extremely slow
135-150 ----------275-300 --------------2 -----------Slow
160 -----------------325 -----------------3 -----------Warm
180-190 ----------350-375 --------------4 -----------Medium
200-210 ---------400-425 ---------------5 ------------Medium-Hot
220-230 ---------450-475 --------------7-8 ----------Hot
240-250 ---------500-525 --------------8-9----------Extremely hot

Cooking & Baking Conversions

Metric Imperial Pounds
30g 1 oz
60g 2 oz
125g 4 oz 1/4 lb
250g 8 oz 1/2 lb (227g exact)
315g 10 oz
440g 14 oz
500g 16 oz 1lb (454g exact)
750g 24 oz 1&1/2 lb
1 kilo 32 oz 2lb (908g exact)


1 cup vegetables 1 medium chopped onion, 1 medium carrot etc
1 cup butter 250g / 8oz
1 cup sugar 220g / 7oz
1 cup flour 100g / 3&1/2oz
1 cup cheese 120g / 4oz
1 cup egg 240g/ 8oz / 4 x large
1 cup nuts 120g / 4oz
1 cup dried fruit 150g / 5oz
1 cup honey or syrup 250g / 8oz
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U.S. to Metric

1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters

Weight
1 oz. = 28 grams
1 pound = 454 grams

ml. to teaspoon
1 militers = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon

Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

Cooking Measurement Equivalents

16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup

2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Baker's Glossary

Acetic Acid The acid in vinegar that comes from a second fermentation of beer, wine or cider.

Acidulated Water Water to which lemon juice or wine vinegar is added, used to stop peeled vegetables from discolouring.

Agar-Agar A seaweed based vegetarian alternative to gelatine, used as a stabiliser or thickener.

Albumen Egg white.

Arrowroot A fine white powder used for thickening sauces, similar to cornflower. Arrowroot, gives a clear gloss. It is best mixed with a little water before adding to liquids.
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Bain-Marie A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep food warm without boiling or over-cooking.

Baking Powder A raising agent that reacts to produce carbon dioxide which expands during baking to ensure that cakes and breads rise.

Brownie A firm, chewy cake, often made with chocolate and nuts, cut into squares.

Brown Sugar Refined sugar with a thin coating of molasses, not to be confused with raw, unrefined sugar.

Buckwheat A grain sometimes ground as flour.

Buttermilk Cultured pasteurised milk, mildly acidic with a creamy flavour and thick consistency.
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Caramelise Heating sugar to the point where it melts and sets later to a hard glaze. Or, cooking fruit or vegetables until natural sugars are released and it becomes brown.

Cardamom A small pungent seed pod used as a flavouring.

Chantilly Cream Whipped cream sweetened and flavoured with vanilla.

Choux Pastry A light, double-cooked pastry used for cakes and buns.

Cinnamon A sweet spice bark used as a flavouring

Clarified Butter Butter that has been heated and strained and all impurities removed, cooks at a higher temperature without burning.

Custard A thick, sweet milk based sauce, served hot or cold with desserts.

Clotted Cream Thick, baked cream, from Cornwall or Devon.

Cloves A sweet, pungent, spice used as a flavouring.

Coconut The fruit of the coconut palm, used in both sweet and savoury dishes

Cornbread Bread made from cornmeal flour.

Cornflour A starch extract used to thicken sauces.

Corn Syrup Very sweet syrup similar to golden syrup. Crab Apple A small sour wild apple.

Cream of Tartar A potassium salt of tartaric acid, used in baking powder, as well as in self-raising flour, in combination with sodium bicarbonate (baking soda).

Creaming Mixing ingredients together until they become fluffy like whipped cream.

Crème anglaise The French name for custard.

Crème Brûlée An egg custard dessert with a hard caramel topping.

Crème Fraîche A sharp flavoured thick cream made from pasteurised milk.
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Demerara Sugar Pale, mild raw cane sugar.

Desiccated Coconut Sweetened dried coconut shreds.

Double Cream Cream is 48 per cent fat, withstands boiling, whips well and can be frozen. Called heavy cream in America
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Eggwash Beaten egg and milk, used to glaze pastry or bread.

Emulsify To combine fats with vinegar or citric juice into a smooth, stable mixture.

Essence or extract Concentrated aromatic extract from the such as almonds, vanilla, or coffee, used as a flavouring, also available in synthetic form.
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Filo Pastry Very thin sheets of pastry east European and Middle Eastern dishes.

Flaky Pastry A pastry made of layers that become flakier when cooked.

Flan Open pie filled with a sweet or savoury filling.

Fold To mix ingredients whilst retaining air. Often to incorporate flour or sugar with beaten egg whites.

Fondant A soft sweet icing. Sautéed potatoes crisped with a soft centre.

Fool A cold dessert made from whipped cream and fruit purée

Frangipane A almond flavoured sweet pastry cream.
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Gelatine A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.

Glaze To brush liquid over food to give it a glossy appearance.

Glucose The natural sugar, found in fruit and other foods, which is easily absorbed by the body.

Gluten The protein in flour which, gives the dough elasticity and strength.

Gram Flour A pale yellow, flour made from ground chickpeas
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Hot Water Crust Pastry A heated pastry that can be can be moulded to produce raised pies.
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Icing Sugar Granulated sugar that has been milled to produce a very fine powder.

Infuse To extract flavours from herbs, spices, tea or coffee using boiling water and allowing to stand or cool.
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Kirsch A liqueur distilled from cherries, used as a flavouring.

Knead To work and stretch dough to make smoother, more elastic, or to add additional ingredients. Leavening An agent that produces gas in dough or batter by fermentation, raising and lightening it. Yeast, baking powder and baking soda are all common forms.
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Lemon A sharp citrus fruit, both it's skin (zest) and juice are used as flavouring.

Lemon balm A green herb with a lemon flavour and odour, used as flavouring.

Lemon Grass A herb with a lemon flavour and odour, used as flavouring.

Lime A small, green citrus fruit, both it's skin (zest) and juice are used as flavouring.

Lingonberry Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking.

Loganberry A cross between the blackberry and raspberry.
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Macadamia A nut that is native to Australia, with a white kernel.

Macaroon A small almond flavoured biscuit or cake.

Madeleine A sweet scallop-shaped cake.

Maldon Salt Sea salt which comes from the Maldon area of Essex.

Mandolin A very sharp slicer with one or blades fixed in a frame that can be supported in a tilted position. Used to slice or juilienne vegetables.

Maple Syrup The sap of the maple tree, popular in the United States and Canada.

Mascarpone A soft and creamy Italian cheese.

Marzipan A thick paste made from ground almonds, sugar and egg whites used as a topping for cakes or as a base for the icing for special cakes.

Meringue Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.

Mille-Feuille A pastry made of thin layers of puff pastry, whipped cream with a sweet or fruit filling. Literally means 'a thousand leaves'.

Mincemeat A sweet and spicy preserved mixture of dried fruits and spices, with rum or brandy, used for mince pies.

Molasses A thick, dark, heavy sweet syrup.

Mousse A cream dish with added beaten egg whites and with a sweet or savoury flavouring
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Petit Four A small fancy biscuit or cake.

Patty Pan A small, circular, courgette with fluted edges.

Patty Tin Baking tin with 6, 9 or 12 shallow round compartments used for making individual pies and tarts.

Pecan A nut related to the walnut.

Pectin A substance in fruit that cause the pulp to set, as when making jams.

Praline A sweet made of almonds and sugar.

Profiterole A choux pastry small bun, usually filled with cream.

Puff Pastry A very light flaky pastry made of many layers which expand when cooked.
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Quiche An open tart or flan with a savoury filling.

Quince A fruit which when ripe is aromatic, often used to made preserves.
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Raised Pie A pie made with hot water crust pastry.

Ricotta An un-ripened soft and creamy Italian ewe’s milk curd.

Rice Flour An alternative to wheat flour also used as a thickening agent.

Rose Water An essence distilled from fragrant rose petals.
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Strudel A fruit sweet made from very thin layers of pastry.

Spelt A cereal grain with a nutty flavour, and can be used by people with wheat allergies.

Soufflé A sweet or savoury dish enriched with egg yolks with whisked egg whites folded in and then baked.

Shortbread A sweet, rich butter biscuit.

Shortcrust Pastry A crumbly pastry that is ideal for pies and pasties.

Scone A small, rounded sweet or savoury cake.
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Tarte Tatin An apple tart that is cooked under a lid of pastry, served upside down .
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Unleavened Bread Bread without leavening or yeast.
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Vanilla Pod The fragrant dried pods of the vanilla orchid, used as a flavouring.

Vegetable Shortening The vegetarian alternative to lard.

Vodka An clear spirit distilled from grain.

Vol-au-vent A puff pastry case with a lid, often filled with a savoury filling after baking.
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Whipping Cream Cream with a fat content over 35 percent.
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Yeast A raising agent. Yeast is a fungus (saccharomyces cerevisae) which ferments sugars to produce carbon dioxide, which leavens flour mixtures.
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Zest The outermost, coloured, glossy film of the rind of an orange, lemon or lime.

For USA baking glossary please click on :

http://www.joyofbaking.com/other/glossaryindex.html

Hotel Fidanka Houses

"Feeling like a large house rather than a hotel, Fidanka House will gently ease away all your stresses. Trailed in pretty flowers and plants, the stoned wall exterior of the building looks as if it has stood there for centuries yet it is a relative newcomer, built in 2002. Neatly carved into the hillside, this hotel is not for the less mobile but the views of the bay more than make up for the number of steps throughout the property. Inside, the bohemian decor is a world away from many modern, soulless hotels. Each room is individual and personal, homely touches are around every corner. Rooms have either one or two bedrooms and all have views out to sea as well as a terrace to view them from. The tiered terraces around the House are full of plants, flowers and water features which make you feel as if you are in a secret garden deep in the heart of Turkey. With sweeping views over kalkan Bay, the pool area here is special. As well as the pool there is a small sunbathing platform and a bar should you need some liquid refreshment. Another great feature of this property is the rooftop restaurant where traditional Turkish food is created daily as well as international favourites. For a different dining experience there is also a barbecue garden with stone oven. Kalkan Beach is only a 250 metre walk away – which is far enough when carrying bags of towels, sun cream and inflatables! The resort centre with all the usual amenities is only 1.5km away and easily accessible by car."

To see more you should visit :

www.fidanka.com

How to make skiing walnut boy

Walnut boy, was giving to us by our friend Nancy D. They used to make them in her church group to sell during Xmas.
When Celine had "Trim The Tree Party" last Christmas, this was one of the crafts they loved doing.
I don't need to explain, it is so easy to put together, take the picture as your guide.

Fun crafting xoxo..





you will need :

24 days to go!

Yep. In 24 days we are leaving for Kalkan, Turkey. Bit of holiday bit of checking the market...

Kalkan Patio Homes are our target, my mother has a place close by, so we'll be staying there, but I will post some info on my favorite spot to stay in Kalkan.

If you are thinking to invest on a house aboard you should check :

http://www.kalkanpatiohomes.com/

Invest in Kalkan, Turkey

About Turkey:

Turkey straddles two continents with Europe on one side and Asia on the other; a beautiful country, it is surrounded by the Aegean, Black, Mediterranean and Marmara Seas and is famous for its wonderful bays and golden beaches.
A country that is three times larger than Britain, Turkey has something to offer everyone: with charming fishing villages, bustling holiday resorts with frenetic nightlife, cultural tours and challenging outdoor pursuits. Life in Turkey is laidback and inexpensive with a wonderful climate and people that are engaging, warm and hospitable.

Bearing the influences of the oldest civilizations and religions, the Greeks and Romans built gorgeous cities here and evidence of Turkey’s rich heritage is visible on every corner.Yet despite its rich historical background, a buzzing up to date atmosphere prevails.

Turkey is most definitely looking to the future and currently undergoing huge changes to allow for full membership of the European Union, expected in 2015. With one of the world's fastest growing economies, it is also becoming increasingly popular for people looking for a sound property investment.With property prices equivalent to that of Spain in the mid- 80's, Turkey is the next property hotspot, so now's the time to buy!

An artical about Kalkan from Telegraph.uk.co

"Turkey may not be known for luxury, but Ginetta Verdrickas discovers a Turquoise Coast scheme that is changing perceptions
At times, Turkey's property market has looked well and truly stuffed. Bird flu, terrorism and a general suspicion of this predominantly Muslim country's proposed EU entry has limited sales, which have been mostly low-end apartments lining parts of the coast."

"Compared with many resorts, Kalkan is relatively sophisticated. Tour buses stop at nearby Fethiye, leaving Kalkan to the more upmarket traveller. It's the perfect base to explore the coastline and rural villages which make up much of the area. Set in a secluded bay, Kalkan's cobbled streets give a hint of the old unspoilt Turkey, with traditional chai tea houses sitting next to smart restaurants." by Telegraph.uk.co

One of the most spectacular landscapes in the world !

"Cappadocia region is the general area between Hasan Volcano, Erciyes Volcano, Aladaglar Mountain range and river Kizilirmak. It is an ancient name given to this geographical region. Cappadocia has been declared World's Cultural and Natural Heritage by UNESCO on 24th November 1986. Its canyons and valleys are both a natural wonder and a home for nearly two thousand years old churches with beautiful wall paintings as the first Christian communities as early as only 60 A.D started living in these fantastically shaped valleys as canyons.
The story of these unique landscape goes back to 25 million years when many volcanoes spewed out layers and layers of volcanic material including lava, basalt, ignimbrite and ash. The incredible amounts of volcanic materials has made the area like a fairy tale land. And the yellow rocks in are all part of fantastic display of the wonders of nature in its surreal landscape.
The history of the region is also very rich. The soft rock structure has made the area ideal for settlements starting from the very early times in history. There are settlements from the prehistoric age in the area but the most interesting part of Cappadocia history is the Roman era and the Christian era. Shortly after St. Paul's visit to the area the first Christian communities started to form and some of the most important figures in Christian history, such as St. Basil who set the rules of monastic life and monasteries. St. Gregory and the other saints also lived in the area. The Christians had to hide from Romans until 313 AD when Christianity was allowed within the borders of East Roman Empire. They used the underground caves left from earlier ages and and successfully turned them into large underground cities." http://www.anatolianhouses.com/

Anatolian Houses is THE PLACE to stay. Check their website, guest testimonies and the gallery. I know, you will agree with me.

Pink Icing

Ingredients
5 egg whites
1/2 cup of water
2 cups of granulated sugar
1 tsp clear vanilla
Food coloring in pink
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How to do:
In a saucepan bring the water and the sugar to boil by stirring occasionally. Let the sugar dissolve and syrup forms to soft ball.
Meanwhile beat the egg whites and the pinch of salt in a grease-free bowl of a standing mixer - you do need both hands :) - to soft peak.
While your mixer is running, slowly pour the hot syrup into egg whites in a stream. Make sure you don't pour on the whisk, it is very hot take a precaution! Keep beating 5 min. and add vanilla and a drop of food coloring. ( I used Wilton coloring gel in pink). Keep going another 2 min. or more till frosting becomes glossy and cool.
You should use this frosting on a cool cake. I use this frosting if I am going serve the cake right away, it doesn't look good day after , even though taste still stays delicious.
You can use icing bag or a spatula to decorate.