I love grilled pineapple, with some whipped cream and muscovado sugar on top, recipe here. A few days ago I baked a pizza on the BBQ and for dessert, I’ve baked the pineapple. It was such a great idea. Cooked like this, the pineapple is fantastically delicious. I loved it and my husband loved it
I made melon and cinnamon jam and I loved it. Adding spices gives an extra flavour that makes it stand out. So my next preserve was a Rhubarb and vanilla jam. I love this one too, the vanilla has a subtle flavour and the slight sharpness of the rhubarb makes it special. Ingredients for 4
I bought a food processor in an attempt to add more veggies in my diet, especially raw ones and so far I’m doing great. One of the things I’m doing often these days is soups, most of them are ready in minutes. I add some veggies that I’m not very found of, like the carrot.
Last year we’ve bought a pizza stone for the BBQ, but so far I’ve used it in the oven, see halloumi pizza. As is warm outside and we finally managed to refurbish the garden gate, we’ve added the bamboo screening. It was time for a BBQ. As I has almost no veggies, I told hubby
I had some coffee cream left over from the coffee eclairs, so I’ve decided to make chocolate cups with coffee cream filling. It looks amazing, it’s an easy to make showstopper. Melt some dark chocolate in Bain-Marie. This means melting it in a bowl placed on top of boiling water. When the chocolate has melted,
I love eclairs and coffee, so I jumped at hubby’s suggestion to make a batch of Coffee eclairs. I shared the recipe for the eclair puffs. Ingredients for the Coffee eclairs: – 125g sugar – 50g sifted flour – 2 teaspoons of instant coffee – 3 egg yolks – 1 egg – 1 teaspoon vanilla