I am not really a sweet tooth person. But I am sucker for cream based desserts. Everything involving cream and I am sold. Warm cake is always better with some cream poured over it, strawberries go with cream, trifle has to have cream, choux buns are best filled with crème chantilly… and there is of course panna cotta. I know if is not a healthy habit but I cannot help it. I simply find cream too yummy. For me panna…
I like the time when you gradually switch from fresh ingredients and light meals of summer into autumnal menu. Barbecuing is starting to feel like a distant memory and is replaced by roasted dishes. I do not mind it though. It brings a change, excitement of cooking something different than a month ago. At the time when days are drawing shorter and good weather seems a luxury I want to enjoy as much time outdoors as possible. Then when I…
This a quick version of a delicious runny custard sauce also known as crème anglaise. It makes perfect accompaniment to various desserts. It works with fruit crumbles, cakes or even poured over ice cream and berries. Serves 4 Ingredients: 290g full fat milk ½ tsp vanilla essence 3 large egg yolks 2 tblsp caster sugar Method: Heat the milk and vanilla essence in a pan over medium hear and slowly bring to boil. Take off the heat immediately and set…
The summer is coming to an end. Rhubarb season is practically over. Last week a nice bunch of rhubarb stalks landed in my hands. Probably last this season. I wanted to celebrate the last of this wonderful ingredient. We planned to go away for the weekend so I had to cook it mid week. Preferable in a way that is not too time consuming in prep time. The answer was to cook a classic – rhubarb crumble. We all love…
There are only couple of months in a year when blackcurrants are in season July and August. Unfortunately most of these little berries are harvested to be processed into squash and juices. So if you have a chance to get some fresh blackcurrants please do. They are truly amazing. With distinctive flavour and noticeable sharpness can stand up to sugar and retain their own character. That’s why they make such a great ingredient for preserves. Also blackcurrants are really good…