This dessert is easy and delicious, perfect for Valentine’s or Galentine’s day. A pavlova is a cooked meringue with cream and fruit. In this case I made a chocolate cream to make it more interesting. You can make the meringues ahead of time and keep them at room temperature in a sealed container so they don’t go soggy. You can leave the cream mixed with all the ingredients in the fridge so it’s nice and cold when you use it, and whip it right before serving.
Continue reading Valentine’s day dessert: pavlova with chocolate cream
In summer or winter, these chocolate chip cookies filled with vanilla ice-cream are my doom. The cookie recipe is really impressive on its own (I made them for some friends and let’s say it didn’t even last 2 hours in the gift bag), and it works perfectly with the ice-cream because they are soft and melt in your mouth; so when you bite the sandwich the ice-cream doesn’t go everywhere. Try it at home 🙂 Continue reading Cookies and ice-cream sandwich
This recipe for Nutella Yule Log is perfect for Christmas! It reminds me of a recipe that my godmother used to cook for us. It’s a thin vanilla cake that is rolled and filled with Nutella cream and covered in whipped cream, fruits, hazelnuts and honeycomb. Continue reading Nutella Yule Log
So my story with churros is one of terror and despair. I was looking for an egg-less churro recipe as are original Spanish churros. I tried two that supposedly worked and they both failed me! The amount of flour that it had was so much that it was impossible for the water to absorb it and I ended up with endless goops of useless dough. In the end I gave up (on those recipes) and decided to go with my own proportions, and after two tries I got it!! I like to pipe them nice and thin so they’re not so doughy and definitely with chocolate sauce to dip in 🙂 Continue reading Churros with chocolate sauce
It’s been a while since I started to like grapefruits. Before I thought that it was very bitter until I tried them with caramelized sugar on top and I loved it. Since then I’ve been thinking about how it would do amazing in a panna cotta (and you can use any citrus for this recipe, although if it’s more sour, you need more sugar) and have it joined by segments of caramelized grapefruit. It doesn’t only look great (you can use any mould or ramekin you have at home) but it also has an amazing and delicate flavour 🙂 Continue reading Grapefruit panna cotta
I love tiramisu, but I feel somewhat uncomfortable with the fact that it traditionally uses raw eggs to make it fluffy. And so thinking what I could do to avoid this problem without having to resort to whipped cream, I did what the French call “pate a bombe”, which is egg cooked with hot syrup (in our case only yolks) and beaten with a mixer until fluffy. And so, no raw eggs and no need to add cream which makes it heavier. Absolutely loved the results 🙂 Continue reading Tiramisu – no raw eggs or cream!
Days are getting colder here in London and that means soup season is ON! I love soups in a cold weather, it’s like a hug from the inside. And this one is particularly tasty: mild onion taste from the leek, amazing refreshing taste from the spinach, and it’s all rounded up by the texture brought by the potatoes 🙂 Continue reading Leek, spinach and potato soup