As a kid, I hated Formula 1 – back then most of the races took place in Europe which caused them to be aired here in Brazil in the morning, and it made me really mad that something so boring would be on TV instead of my beloved cartoons. :) However, there was a pilot that I found super cool: Niki Lauda – I thought it was amazing that someone so badly burned could be such an amazing driver and
Showing posts with label egg yolks. Show all posts
Showing posts with label egg yolks. Show all posts
Hazelnut Gâteau Breton, Niki Lauda and Daniel Brühl
As a kid, I hated Formula 1 – back then most of the races took place in Europe which caused them to be aired here in Brazil in the morning, and it made me really mad that something so boring would be on TV instead of my beloved cartoons. :) However, there was a pilot that I found super cool: Niki Lauda – I thought it was amazing that someone so badly burned could be such an amazing driver and
Marbled sour cream pound cake with white chocolate icing
A while ago I nominated Flo Braker and Lisa Yockelson the Queens of Pound Cakes but now I have to add another name to that fabulous list: Alisa Huntsman, who to me was already the Queen of Layer Cakes, kicks ass in other fields, too, and her pound cakes have become favorites of mine, not only because they are insanely tender and delicious but also because her pound cake recipes from this
Fruit mince muffins with eggnog icing
Eggnog is not part of Brazilian Christmas celebrations but everything I’ve made so far flavored as the drink turned out delicious, the sablé rounds and Flo Braker’s cake being my favorites –therefore, I bookmarked Rachel Allen’s muffins the minute I saw them on the book. This fantastic recipe is a keeper, not only because the delicious muffins match eggnog and fruit mince, flavors I love, but
Orange cream bars - a layered treat with some layered music on the side
I love layers. Layered cakes, layered performances, layered music... That is one of the reasons why I love most of Silverchair’s songs so much, especially the ones in "Diorama": they have so many different layers, so many different details that one can really feel that there was real effort put into those melodies – as their audience, I feel spoiled and lucky being treated that way. One of my
Salted chocolate caramel tartlets
Talk about perfect timing: the fall issue of my favorite food magazine arrived one day after I’d opened a jar of dulce de leche just to eat a spoonful of it (just ONE, guys, I swear). :)
Since I could not eat the remaining contents of that jar – wanted to, but couldn’t – I’d already started thinking of something to make with it; that was when, flipping through the beautiful pages of the
Milk chocolate stracciatella ice cream
The day is cold, gray, cloudy, the rain comes and goes, and I plan to spend the afternoon under the blankets, with a bowl of popcorn and a good movie. Too bad this delicious ice cream is long gone - it was so amazing I would certainly have a bowl of it even on this chilly day. :)
Milk chocolate stracciatella ice cream
from the always amazing The Perfect Scoop
225g (8oz) milk chocolate, finely
Chocolate crème brûlée tartlets
Sometimes it takes me forever to do certain things – make a recipe, watch a movie – and then, when I finally do it, it just feels... bleh.
Many, many years ago I watched the trailer for “November” and it intrigued me: I thought it looked interesting and I liked the idea of watching Courteney Cox in a drama: to me, she was the funniest of the girls in “Friends” – to this day I haven’t
Macadamia crunch ice cream + my favorite cookbooks
Every other day I receive emails from the readers asking which are my favorite cookbooks; for each of those emails I reply two more arrive in my inbox – not a very practical thing. That is why you’ll find below the list with my all time favorite cookbooks – the ones I love the most (in no particular order):
This delicious ice cream – if you think I’ve become
Summer blueberry tart and nice surprises
Isn’t it great to find good things unexpectedly? Surfing the net I accidentally discovered that Camera Obscura is the band responsible for a song I adore. Nice surprise. Like the one I had the other day while buying fruit at a supermarket near the office: fresh blueberries. They’re not easy to find near my house so I decided to buy a couple of punnets (despite their not-very-friendly price).
Vanilla flan with gingerbread crumbs
Those of you who – sometimes – devour lunch with an eye on dessert, please, raise your hand. 0/
I made a beautiful, delicious salad with tuna – from this book – for lunch and, even though I happily savored each bite of it, I was really interested in trying this flan. :)
And since I know you are all so dear and won’t judge me, there goes the recipe. :D
Vanilla flan with gingerbread crumbs
Lemon raspberry crème brûlée
The lovely Sabrina is the one responsible for my preparing this dessert – she commented on one of my posts one day, asking for a lemon crème brûlée. That’s when I realized that I’d tried orange, but not lemon yet. Shame on me. ;)
These little pots of heaven were devoured in no time (I halved the recipe below)– the addition of raspberries made them extra special.
Lemon raspberry crème brûlée
Devilish angel food cake with passion fruit curd
I’m baking with Susan again – and I almost had to call for help to stop eating this cake. :)
I kept lying to myself saying that “this is practically only egg whites” after eating each slice of cake, then Susan wrote me the same thing in an email. You see, it’s not only my fault. ;)
I made some passion fruit curd to serve the cake with, but now I have an eye on Suz’s version with raspberry
Pandoro with peach jam
I’ve been trying, for a while now, to cook and bake using seasonal ingredients – influenced by my good friend Ana Elisa – and for that reason this recipe was kept on my messy files for almost a year. Finally the peaches are in season and I could make it – this jam is so delicious it was worth waiting that long for it.
The pandoro itself is not very sweet, therefore perfect to be eaten with the
Raspberry trifle cupcakes
I have to tell you two things about these cupcakes: first, they were delicious; second, the icing was a bit of a pain in the neck to make – I beat it forever using the electric mixer and it still did not firm up like the one on the magazine (I believe it happened because I used a different kind of cream).
It was not as quick as I’d expected it to be, but I wasn’t determined not to quit – I was
Jam buns
Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D
It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.
Jam buns
from Donna Hay magazine
2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm