Monday, February 29, 2016

Trip to Aberdeen, Scotland

There's no reason why one should make a purpose out of visiting Aberdeen.

Sunday, February 28, 2016

Hotel review - Monte Giner , Mezzana, Italy

The room was modest, but we didn´t stay too much in it :). The breakfast is decent.

Free parking places and free internet connection. Free access to swimming pool and Jacuzzi.

Very good food in the evening.

The dinner was very good and different every night and from 6 night staid 3 night we had special dinner: Christmas dinner, a Tyrolean dinner and a gala dinner .

This is the gala dinner we had in the first nigh we arrived:

Saturday, February 27, 2016

Walnut biscuits - recipe (including photos)

  • 80 grams of butter
  • 75 grams of flour
  • 60 grams of sugar
  • 3 spoons of honey
  • 1 spoon of fresh cream
  • 75 grams of walnuts
  • salt

Mix the butter with the sugar, the honey and the cream and let it simmer.

Add the salt and the flour while still on the fire and mix until well incorporated.

Let it simmer for a few more minutes, until it's getting a bit thicker.

Add the crushed walnuts and mix.

Make little balls and  put them on a tray at 170 degrees Celisus for 5-8 minutes.

Let them cool for 1 or 2 minutes and then put them on a rolling pin.

Keep them 2 or 3 minutes, then continue the process with the others.


The original recipe can be found here

Thursday, February 25, 2016

Wednesday, February 24, 2016

Trip to Bormio, Italy

A traditional ski resort which would have been packed with tourists if it snowed.

Sunday, February 21, 2016

Saturday, February 20, 2016

Friday, February 19, 2016

Exotic chocolate cake - recipe (including photos)

Ingredients for the dough:
  • 70 grams of semi-complete flour
  • 50 grams with sugar
  • 30 grams of almond powder
  • 20 grams of butter
  • 10 grams of cocoa powder
  • 3 eggs
  • a bit of salt

Ingredients for the chocolate filling:
  • 150 grams of white chocolate
  • 50 grams of black chocolate
  • 3 grams of gelatin sheets
  • 3 spoons with milk
  • 1 big persimmon 

Ingredients for the banana filling:
  • 150 grams of fresh cream
  • 4 grams of gelatin sheets
  • 2 spoons with sugar
  • 2 bananas
  • the juice from half of a lemon

Prepare the dough:

Beat the eggs with the sugar for 7-8 minutes.

Add the melted butter, the flour, the almond powder, the cocoa powder and the salt and mix.

Cover the bottom of a baking pan with baking paper and then put the mixture in it. Bake it at 180 degrees Celsius for 30-35 minutes or until ready.

Let it cool!

Prepare the chocolate filling:

Clean and mash the persimmon. Heat it and add the hydrated gelatin sheets. Mix until dissolved.

Separately put at slow fire the white and black chocolate with the milk. Mix them well.

Let it cool!

Mix the mashed persimmon with the chocolate and put it aside!

Prepare the banana filling:

Sprinkle the juice from the lemon over the cleaned bananas and then mash them.

Beat the fresh cream with the sugar until creamy.

Heat 2 spoons of mashed bananas and add the hydrated gelatin sheets.

Then mix well all the three parts together: the gelatin & cream & mashed bananas.

Assembling the cake:

Divide the chocolate dough in 2 layers.

On a plate, add a detachable metal cake circle. In the interior of the circle add one layer of dough then the chocolate filling and put it in the fridge for 1 hour.

After one hour take it out, add the second layer of dough then the banana filling and put it back in the fridge for another hour.

For the decoration we used some melted chocolate.



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