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.
Hey boys and girls!
sorry for the silence, I’ve been lacking motivation for cooking, and been out traveling. But These past few days, my motivation for standing in the kitchen has returned!
For a long time, I’ve been avoiding to poach eggs, simply because i thought it would be difficult, did a bit of research, and found a method, that seemed too good to be true – it works like a charm! it’s amazing! And who doesn’t love poached eggs? they are creamy and gorgeous!
What do you do?
take a pot, water in it, and bring it to a simmer – It shouldn’t boil, but just before!
Then you take a cup, put a piece of cling film over it, just making the cling film go down the cup, put in some olive-oil (otherwise the egg will stick to the cling film!). Crack in the egg in the cup/cling film, and sample the sides of the cling film, put a cooking elastic around the sides, so the egg doesn’t leak.
Finally, put the egg in the pot with simmering water, for about 3 min. – depending on how running you would like the egg to be, I like mine running, so I leave it in for just 3 min.
Serve your egg with some avocado and rye bread, or smoked salmon, rye bread and some spring onions 🙂
Hey guys! So as you all know, I’ve started to cut down on carbs, and basically that doesn’t really match with pancakes – or does it? It’s not completely carbs free, but it is a healthy alternative to the normal pancake, and it is a bit heavier, so you can’t eat 10 of them ! This batch makes about 20 of them (they can be used the day after too, just put them on a toaster for 30 sec’s ;))
5 dl milk
0.5 dl oats
3 dl wholemeal flour
1 dl flour
2 teaspoons baking powder
2 tablespoons of olive oil.
You mix the dry ingredients; then add the olive oil, milk and eggs, and mix it all together, so you have a cohesive mass. And then just go about it as usual; a hot pan, and a spoonful or two of the mixture. Don’t forget to grease the pan 🙂
Serve with sirup, peanut butter or what you like 🙂
I know it’s not in line with the LCHF, but doesn’t it look amazing? I mean YUMMY!!
It’s early, and I’m not really a morning person, so here is a shoutout to Coffee! I seriously can’t live without coffee. The taste can be amazing, and very different, and the texture, it’s just one of those things that gives me quality through out the day!