One of the best things that can happen to an egg is Pavlova. The other is pudding. The beautiful, delicate Pavlova bears the name of the Russian ballet dancer Anna Pavlova. It is crunchy outside and soft inside. Every bite is a dream.
This is a traditional French cake originating from Brittany in France. Usually baked with prunes, but I also like to add a handful of raisins in the batter.
Whenever I want to pamper my family with a nice Sunday breakfast, I opt for pancakes. Because everybody likes pancakes. This time I chose an autumn version with plums and walnut, seasoned with cinnamon.
My typical day starts with a porridge. The colder the weather gets, the spicer I make it. I especially like to add fruit to it and the caramelized pear was the right choice to go with this cinnamon and ginger-spiced porridge. Happy International porridge day!
Chickpeas have a special place in my heart. For example, I prefer the spicy falafel to any kind of meat. Chickpeas are a great source of protein. This time instead of using whole wheat flour, I used chickpea flour to make wraps. I filled it with grilled veggies and spicy yogurt, but you can serve it with just about anything.
Ingredients: 2 fresh beetroot 60 g sour cream 1-2 cloves of garlic 1 teaspoon lemon zest 50 g feta 2 teaspoons fresh dill, chopped 1 tablespoon olive oil some salt and pepper Prep.time: 15 minutes Cooking time: 5 minutes You'll need: Spiraliger,...
Finally, the pumpkin season is here. I’m a big fan of these orange beauties. You will see many pumpkin dishes from me this month. I love all kinds of pasty with pumpkin, but this galette is one of my favourite from all. It is deliciously spicy from the Harissa, and the Nigella seeds add something special to the taste. Perfect for Meatless Mondays.
A mousse is always a good idea. I’m a big fan of the dark chocolate mousse, but you can not beat a good old coffee mousse. It is a nice change from time to time.
Caprice is one of the most well-known biscuits from Kambly, next to the Bretzeli. It is impossible to describe the taste, but let’s see: It is amazingly buttery, crunchy, and nicely melts away in your mouth. It is my favorite biscuit from Kambly. I had some grape juice left, and I was dying to try to make a grape mousse to fill the Caprice. The result was amazing. The freshness of the mousse blended nicely with the sweet biscuit.
I would say that this focaccia is a fusion between Italian and French cuisine. The focaccia dough is my favorite and I have crowned it with delicious Roquefort and juicy figs. Don’t forget to drizzle some honey over it!