Do you ever eat pizza? I bet you do, but sometimes, there might be leftovers, right?
At times a cold pizza is fabulous, but at other times, a cold pizza? just doesn’t do the trick.
What do you do then? heat it in the oven, even though it might get “flabby“? The same goes when you try to heat it in the micro-wave-oven.. It annoying, right?
Next time, you want to reheat a pizza-slice, use the toaster!!
Who can resist this italian dessert, coffee, armeretto and one fluffy-vanilla-creme and cocoa-powder.. My God it’s good!!
- 4 egg yolks
- 125 gr. Sugar
- ½ fresh vanilla
- 500 gr. Mascarpone
- 24 ladyfingers
- Good strong coffee – like espresso
- Armeretto or another almond liqueur
- cocoa powder
Make the coffee and let it cool – remember that it must be strong.
Then mix egg yolks, sugar and vanilla together to form a eggnog. So you are whipping the yolks, sugar and vanilla. Then put in, gently, the mascarpone.
When the cream is made, put the coffee into a shallow dish and then pour 2-3 tablespoons of liqueur in.
Take a lady finger and dips it in the coffee, and put it into the desired bowl / dish, you want it to be served in, do this until the entire bottom is covered, then put then a layer of cream on, and the process is repeated until you have no more ladyfingers and cream.
The cake should be refrigerated – preferably overnight, but at least 3-4 hours. Just before serving put the cocoa powder over the top, in a nice thin layer.
So the art of bruschetta, bruschetta can be many things. You can use tomatoes – the classic way, mushrooms w. cream. The options are endless!
One of my faves are the classic, with an onion, two tomatoes, a bit of garlic, salt pepper, and a bit of olive-oil. Toss it on a bread, and in the oven for 10 min.
If you have the time, and the courage then brown some butter, and the bread on a pan first, let it soak the butter, and brown a bit. Then add the tomatoes and in the oven for 6-7 min.
My ultimate go-to bruschetta, is super versatile, and can be used as pasta-sauce too.
- Mushrooms (fresh mushrooms, and a whole lot of it ;))
- (maybe some parmesan cheese)
In a big pan you let the garlic and onion become glasslike, then you add the chopped-up mushrooms. Let the mushrooms brown, if they are too crowded they will shred water…
Then you add the cream, bring it to a small boil, and pour in three tablespoons of port-wine. Let everything simmer for 15-20 min. or until you have the texture you’d like.
It should be very creamy. Add salt and pepper – remember to taste!!! put it on bread, shred a bit of parmesan cheese over it, and in the oven it goes, for 10 min. or till the cheese is melted.