I make creamy pasta with mushrooms, but I never made risotto like this until now. It is easy, delicious and I will make it again. Ingredients for 4 servings: – 500g rice for risotto – 500g mushrooms – 200g reduced fat soft cheese – garlic – 3 spoons of oil Heat the oil and fry
I love eclairs, so deciding to make the showstopper for Patisserie week at GBBO wasn’t difficult. I used the classic recipe of choux pastry that is already on the blog. The only modification was that I made it with very strong flour, to have extra strength. After that I saw that some of the bakers
The extra work made me delay another post, but this is the last week this will happen. The 7th week was Victorian, a period I’m very found of and I also like baking Victorian recipes. The signature was game pie, obviously not suitable for me as a vegetarian. The other two challenges were fruit cake
I’ve been away with work for a little over one week and my posting schedule suffered because of that. I baked the Frangipane tart a few hours before leaving for Birmingham. Well, it was a very busy and exciting week. I posted the picture of the tart on Wednesday on Instagram and Twitter, but didn’t
Baking along Great British Bake Off means I have to push myself. This is a very busy period for me and next week is likely I will make the frangipane tart for the weekend. I’ve made the sugar-free scones and they were, obviously, delicious as is not the first time I make a similar recipe.
New week with new challenges. Great British Bake Off continues with alternative ingredients. The signature is to create a sugar-free cake, the technical challenge are gluten-free pittas and the showstopper is dairy-free ice cream rolls. Like in the the last two weeks, I’ve decided to make 2 of the challenges, the signature and the technical.
Okra is a veggie I don’t cook that often because is not sold at our local supermarket, but I enjoy it. This recipe is simple and easy to make with lots of flavour. Ingredients for 2 servings of Okra and tomatoes warm salad: – 220g okra – 3 tomatoes – 2 spoons of oil –