Whisk 1/2 cup balsamic vinegar, 2 teaspoons salt, 1 teaspoon honey and 1/2 cup olive oil.
Toss with 1/2 head shredded red cabbage and 1 shredded raw beet.
Top with chopped pistachios.
Vafe cu banana
Acum 7 ore
sâmbătă, 28 septembrie 2013
vineri, 27 septembrie 2013
Lemon Mousse
It's such an easy recipe and soo fresh and tasty...
284ml carton double cream, 1 lemon, juiced and zested, 60g caster sugar, 2 egg whites
Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don’t let it get too stiff or you won’t be able fold in the egg whites.
Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.
284ml carton double cream, 1 lemon, juiced and zested, 60g caster sugar, 2 egg whites
Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don’t let it get too stiff or you won’t be able fold in the egg whites.
Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.
joi, 26 septembrie 2013
marți, 24 septembrie 2013
miercuri, 18 septembrie 2013
Lemon Raspberry Semifreddo
6 ounces raspberries (3/4 cup), thawed if frozen, 2 tablespoons sugar, 2 cups heavy cream, 1 cup lemon curd, 10 ladyfingers
Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.
Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.
miercuri, 11 septembrie 2013
Prosciutto, Pear and Arugula Rolls
2 ripe but firm pears, cored and halved, 1 tsp lemon juice, 2 large handfuls of arugula, 12 thin slices prosciutto, 1 oz Shaved Parmesan, 24 cocktail sticks (toothpicks)
Cut each pear half into 4 long pieces, to make 16. You’ll only need 12, so you can eat the rest.
Combine the pears and lemon juice and season.
Put a pear slice and a few leaves of arugual on each prosciutto slice. Add a shaving of Parmesan (I recommend just buying a block of parmesan and shaving it with a potato peeler). Roll tightly and secure with 2 toothpicks.
Roll all the others, then cut each in half in between the toothpicks.
Cut each pear half into 4 long pieces, to make 16. You’ll only need 12, so you can eat the rest.
Combine the pears and lemon juice and season.
Put a pear slice and a few leaves of arugual on each prosciutto slice. Add a shaving of Parmesan (I recommend just buying a block of parmesan and shaving it with a potato peeler). Roll tightly and secure with 2 toothpicks.
Roll all the others, then cut each in half in between the toothpicks.
luni, 9 septembrie 2013
Schokomousse-Torte mit Himbeeren
Very rich and sweet, but soooooo delicious :D
300 g + 200 g + 100 g dark chocolate, 400 g + 100 g whipped cream, oil, 100 g ladyfingers, 25 g butter, 500 g mascarpone, 300 g low-fat quark, 100 g of sugar, 1 packet of vanilla sugar, 250 g raspberries, 25 g of coconut oil, 1 large freezer bag
Make the chocolate mousse the day before: Break 300 g chocolate into pieces. Heat 400 g cream. Melt the chocolate in the cream, pour it in two large mixing bowl, cover and let it chill overnight.
300 g + 200 g + 100 g dark chocolate, 400 g + 100 g whipped cream, oil, 100 g ladyfingers, 25 g butter, 500 g mascarpone, 300 g low-fat quark, 100 g of sugar, 1 packet of vanilla sugar, 250 g raspberries, 25 g of coconut oil, 1 large freezer bag
Make the chocolate mousse the day before: Break 300 g chocolate into pieces. Heat 400 g cream. Melt the chocolate in the cream, pour it in two large mixing bowl, cover and let it chill overnight.
Coat a cake plate with a little oil. Put the ladyfingers in the freezer bag and crumble them with a cake roll. Break 200 g chocolate into pieces. Melt the chocolate with butter in a bain-marie. Mix with the ladyfingers. Pour it in the cake form and press down. Put it for 2 hours in the fridge. Mix the mascarpone, ricotta, sugar and vanilla sugar with a mixer. Wash the raspberries. Mix briefly the chocolate mousse..
Spread some mascarpone cream on the bottom. Add half raspberries. Distribute the remaining mascarpone cream and chocolate cream. Distribute remaining raspberries over the cream, smooth the surface and let the cake chill for about 2 hours.
For the topping melt 100 g chocolate in 100 g of cream, and coconut butter, in a small saucepan stirring over low heat. Remove from heat and let cool for 20-30 minutes. Loosen cake from the mold edge. Distribute the topping evenly over cake. Let it chill for 1 hour.
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