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Afternoon tea with finger biscuits.
With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.
Ingredients (for 4 people)
400g of natural yoghurt
200g of finger biscuit
200g of raspberries
2 teaspoons of caster sugar
Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
Small stracciatella cheesecake with fruit.
Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.
Ingredients (17cm cake tin)
100g of oatcakes
50g of butter
250g of mascarpone cheese
200g of 30% sweet cream
100g of white chocolate
100g of dark chocolate
fruit for decoration
Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.
Enjoy your meal!
Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C
area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !
Today, I used the best part of my raspberry shopping for my summer second breakfast. I recommend it for those who only drink coffee in the morning. The rolled oats and chia seeds ensure that it satisfies our hunger very well, and the empty bowl means that you are sorry the dish was so small.
The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.
100g of raspberries
3 teaspoons of honey
3 tablespoons of rolled oats
2 teaspoons of chia seeds
3 teaspoons of natural yoghurt
raspberries, blueberries, banana slices, cashews, sesame seeds
Mix together the rolled oats with the chia seeds, pour in some hot water and leave for 20 minutes. Wash the raspberries and drain them. Leave a few nice bits of fruit for decoration. Blend the rest of the raspberries with the rolled oats, chia seeds and honey. Put it into a small bowl. Put the natural yoghurt on top. Decorate with the banana slices, blueberries, raspberries, sesame seeds and cashews.
Ingredients (6 muffins)
1 lemon jelly
10 big strawberries
200g of vanilla fromage frais
grated skin from half a lemon
Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.
Enjoy your meal!
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