Month: January 2016

Her perfect majesty – Panna Cotta

Panna cotta is always the right dessert.  Let me tell you why. It’s utterly simple. It literally means “cooked cream” and that’s all it really is. And yet it tastes luxurious and looks beautiful. It’s very easy and quick to make. And yet it will look remarkably elegant on any dinning table. It’s perfect for everyone. It can be tailored to your preferences. It’s always gluten-free, it can be low-sugar or no-sugar, and even vegan. And I just love the feel of velvety smooth panna cotta with fresh berry topping melting in the mouth. It’s absolutely delicious! Convinced yet? Give it a try! Preparation time: 30 min + Chilling time  /Serves: 4 For the panna cotta: 6 tbs. of water 1 envelope of powdered gelatine 300 ml of double cream 250 ml of milk 2 tsp. of caster sugar ½ vanilla pod or couple of drops of vanilla extract For the sauce: Handful of berries (raspberries & blueberries) 2 tsp. of caster sugar     DIRECTIONS: Use a small bowl to sprinkle the gelatin over the cold water. Let …

Chocolate-chip cookies

Cookies are my favourite food gifts, wrapped in a paper bag and tied with a ribbon, they will surely make someone’s special day better. Meet my mini-cake cookies,  thin & crispy on the outside, filled with tasty bits of  dark chocolate and most importantly, extremely easy-to-make. If chocolate is not your thing, you can experiment with a whole world of different flavours. Roasted nuts and dried fruit will definitely make a nice twist. Makes about 25-30 cookies We would need: 250 g of butter, diced 1 cup of golden caster sugar 2 eggs ½ teaspoon vanilla extract 2 and ½ cups of flour 1 tsp. of baking powder a pinch of  fine sea salt 150 g of quality chocolate (milk or dark)   DIRECTIONS: Beat together the butter and sugar until smooth and creamy. Add in the eggs one at a time and stir in the vanilla extract. Sift in the flour, add a baking powder and a pinch of salt. Stir well. Lastly, roughly chop and stir in the chocolate. Ready mixture place onto a food …

Breakfast ideas: avocado & egg

You might say that warm avocado might seem like a bad idea, however, I think, it is worth to try at least once. You might be surprised, but beautiful creamy avocado and baked egg remarkably go well together. It’s fast&easy to make and surely is a good option to start your day with. Preparation + cooking time:  ~15 min/ Serves 2 We would need: 2 medium sized avocados 4 free-range eggs fine sea salt & black pepper   DIRECTIONS: Preheat the oven, Gas mark 4/350 °F/ 180 °C. Halve the avocados and remove the pit, scoop a little extra of the flesh out in order to fit in the egg. Crack an egg into the avocado half and season to your taste. Bake roughly for 15 min, or until the white is opaque and the yolk is done to your liking. Serve with a diced tomatoes, sauces, and a few toasts. Bon app! With love, Marie