Fluffy and light you cannot say no to such amazing breakfast. With a zing of lemon, paired with fresh fruit, jam, honey, maple syrup or crispy bacon, you can start your day with a positive and energetic tone! [Read more…]
There are several reasons for doing your own bread, but my reason is: it tastes better!
Deep fry and serve it hot with mango chutney! That’s a nice twist for a party! [Read more…]
The scent of cinnamon covered apples made everyone coming to the kitchen!
All you need:
Bruschetta is a dish that I really love to make, especially for family or friends get togethers. It’s perfect for a Sunday supper or as an appetizer for a family cook-out. Fresh, tasty, you can feed a crowd and in the same time is saving me money, for an extra bottle of white wine 🙂 which goes perfectly with bruschetta! [Read more…]
Dough: 125g flour, 60g unsalted butter, 50g walnuts, crushed, 2 tablespoons cold water.
Filling: 16 spear asparagus, 100-125g Roquefort cheese, 142ml cooking cream, 2 eggs, pepper.
Preheat oven to 450°F. Place the flour in a bowl, add butter and mix well. Add walnuts and 2 tablespoons of cold water and mix the dough. Roll it into a ball. Arrange dough in a tart pan with removable bottom. Pierce dough all over with fork. Put in the refrigerator for 15 minutes and then bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. [Read more…]
A must try recipe!
4 egg yolks, 3 1/2 tablespoons lemon juice, 1 pinch ground white pepper, 1/8 teaspoon Worcestershire sauce, 1 tablespoon water, 1 cup butter, melted, 1/4 teaspoon salt, 8 eggs, 1 teaspoon distilled white vinegar, 8 strips Canadian-style bacon, 4 English muffins, split, 2 tablespoons butter, softened.
Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. [Read more…]