All posts tagged: featured

The Easy Affogato

Affogato is the ideal dessert when you don’t have anything for dessert! It is originally from Italy and requires only two ingredients; fresh coffee and vanilla ice-cream, mixed at the time of serving. It can’t get any easier than that! Aside from being easy and delicious it is versatile because it can be dairy-free, gluten-free or even decaf, depending on your choice of ice-cream and coffee. What to look for in a good vanilla ice-cream? The colour must be pale-yellow, almost white, and you must be able to see little brown spots (the vanilla bean seeds). If you can afford it, don’t buy cheap alternatives. Ideally the coffee must be made with a coffee machine or a coffee maker. Avoid using instant coffee. The ice cream acts as the sweetener so no need for extra sugar. Buon apetito! Affogato Portions: 2  Prep Time : 7 minutes Ingredients 2-4 scoops of good quality vanilla ice-cream 2 shots of good quality, fresh coffee Equipment 2 heat resistant glasses 2 cups or one pot of coffee 1 ice-cream …

Sea Bass with Lime, Caper and Coriander Dressing

Quick, healthy, gluten-free and just a few ingredients. This is the perfect recipe on a busy week day or for an impromptu, no hassle dinner with friends. And what better way to add Omega 3 to your family’s diet. Enjoy! Sea Bass with Lime, Caper and Coriander Dressing Portions : 4  / Prep Time: 25 minutes Ingredients Fish 8 x 100g/4oz sea bass fillets (skin on) Salt (I recommend sea salt flakes) Dressing 3 tbsp extra virgin olive oil 2 tbsp lime juice (1 big lime approx.) and grated zest 2 1/2 tbs capers Fresh chopped coriander (18 stems approx.) Salt Equipment Oven tray Kitchen roll Parchment Paper Big spatula Scissors Equipment for the dressing 1 medium bowl 1 chopping knife 1 grater (for the zest) 1 lime squeezer 1 spoon Instructions 1. Preheat the oven 200C/ 400F/ 6 Gas Mark. 2. Put the fish, skin-side up, on a baking tray lined with parchment paper. 3. Dry  the fish skin with kitchen roll and sprinkle some flaky salt. 4. Bake for 6 minutes ( this is an …

Le Gâteau Au Yaourt!

When my eldest daughter was about one-year-old I read my first ‘mummy’ book called ‘French Children Don’t Throw Food’. An interesting read for a first time mum whose child obviously loved to throw everything from the dinner table. In all honesty I can’t remember half of the book. But I do remember that I enjoyed learning about the Parisian culture and how French parents introduce their kids to cheese, in all its forms, early. What I remember most are the food-related passages and the fact that many French parents start cooking with their kids when they are very little. In the book there is an easy yoghurt cake recipe, the first cake that French kids make. It is called ‘Le Gâteau Au Yaourt’. This ‘gâteau’ has become one of my girls’ classic recipes while waiting for daddy to come home from work on Fridays. The original French recipe doesn’t contain fruits but we have modified it by replacing some of the flour with high quality cocoa powder and berries or chocolate chips. The idea is …

The Fabulous Matcha

It has been all the rage in NY and London for a while. It is a ‘trendy’ tea because of its flavour and health benefits. It has a strong but pleasant green tea taste and its fluorescent colour is the perfect contrast for the gloomy British winter mornings! Matcha tea is the most famous tea in Japan. The tea ceremony is performed around it and one can even achieve a meditative state while preparing it. Amazing, isn’t it? With green tea you infuse the water with loose leaves, removing them before drinking. With Matcha tea you basically eat/drink the leaves because they are dried and ground into a fine powder. The one inconvenient of Matcha tea? Its price. Matcha tea comes in different grades (i.e. for sipping or for blending/cooking) and different flavours. But no matter the blend, it never loses its healthy nutrient content. It is expensive because it requires a special form of production (shade-grown). Some of Matcha’s health benefits are: High concentration of antioxidants… bye bye cancer and premature ageing Low cholesterol …

8 Reasons Why Your Meringue Fails

Meringue is a great complement to many desserts; because of its beauty it stands out on any sweets table. It is also 100% fat free and protein rich. However it contains high levels of sugar which is essential to give the meringue stability. This means that it is hard to replace sugar with other sweeteners. Meringues are made of only two ingredients, but the chemistry involved in the preparation process makes it a challenging one. How to make a bullet proof meringue? Well, below you will find a few tips so that you will never again lose a single egg white! The bowl, mixer and anything that touches the egg whites must be 100% free of fat. (Avoid plastic bowls because their porous material may contain traces of fat) Egg whites must be 100% free of yolk Egg whites must be at room temperature Try to avoid humid or rainy days when preparing meringue To bake meringue, the oven must be preheated at a low temperature (100 celsius or less) Avoid a cold kitchen (a …