Do you remember what you ate when you went on holiday as a kid? As well as fresh rolls and tomatoes, my mum always prepared roast chicken and hard boiled eggs. At a way station on a long car journey, nothing tasted as great as roast chicken thigh and tomato, which we ate like an apple.


It is equally nice to eat then something sweet and homemade. For my children I try to prepare some cookies when we go on a trip. Usually, I make French pastry with white chocolate and brown sugar, which my children call słuchaweczki (small receivers). This time I prepared millet groats cookies with tahini and chocolate. They are not so sweet, have lots of sesame seeds and are crunchy with a beautiful, homely smell.


Ingredients (30 cookies)
3 tablespoons of tahini
120g of brown sugar
100g of butter
1 teaspoon of vanilla essence
a pinch of salt
1 egg
130g of millet groats flakes
75g of flour
½ teaspoon of baking powder
½ of baking soda
100g of dark chocolate

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The first part of the holiday has gone. My daughter has come back from the sports camp. Every year I try to prepare something special for her. This year I prepared a feather-light chocolate whip. There wouldn't be anything special in this dessert if it wasn't for its main ingredient. It was aquafaba - i.e. the liquid which is left after straining chickpeas from a tin. Up to now I have poured it away. From today I will never make this mistake. Joël Roessel, a French chef, was the discoverer of aquafaba. He wanted an alternative to eggs when preparing meringues.


Protein and starch are the only ingredients of aquafaba. It doesn't have any other additives. Cold aquafaba can be whisked like an egg white. Next time I will try to prepare some meringues with aquafaba, but now I would like to share with you the recipe for an extremely simple chocolate whip. I served it with the sub acid from an apricot mousse. My children were delighted, and so were we.


Ingredients (for 4 people)
200ml of aquafaba (from one tin of chickpeas)
2 teaspoons of caster sugar
150g of dark chocolate
6 apricots
2 tablespoons of lemon juice
2 tablespoons of brown sugar

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When planning shopping and what to eat, I'm usually governed by the culinary tastes of my family, especially my children. The rest of my family eats and doesn't fuss, but grizzling children can effectively ruin the best family atmosphere. Fortunately, my children are used to eating different dishes and never put forth a firm veto at the table, but it is nice when they eat heartily and joyously.


Fortunately, though during cooking I rarely think about my own likes, both my family and I like most of my meals. It was the same this time. With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.


Ingredients (for 4 people)
400g of natural yoghurt
200g of finger biscuit
200g of raspberries
2 teaspoons of caster sugar

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Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.


Ingredients (17cm cake tin)
100g of oatcakes
50g of butter
250g of mascarpone cheese
200g of 30% sweet cream
100g of white chocolate
100g of dark chocolate
fruit for decoration

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Dental and medical appointments are rarely nice, especially for children. I also know adults who keep away from white aprons for as long as they can. I also know that for he-men even the sight of needles or syringes is difficult and causes anxiety. A visit to the clinic is sometimes tougher than a knight's duel, and a sticking plaster signifies more than the scar that's left behind.


A reward is necessary after such an ordeal. Today, after an especially brave meeting with a nurse, I prepared some cheesecake muffins for my son. I used silicon pastry cases. The muffins look beautiful and the fresh strawberries and peppermint leaves make them even more special, so every gourmand will be delighted with them. I will tell you in secret that it is difficult to eat only one cheesecake.


Ingredients (6 muffins)
1 lemon jelly
10 big strawberries
200g of vanilla fromage frais
grated skin from half a lemon

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