Lovely old city centre. The street that goes there is also nice ... but rather long :) .
Friday, September 30, 2016
Wednesday, September 28, 2016
Cheesy bacon potato - recipe
Ingredients:
Use half of the butter to fry at medium fire the chopped onion and the prosciutto.
Mix the fresh cream with the egg.
Clean and cut the potatoes in thin slices.
Cover the bottom of an oven tray with the remaining butter.
Add a first layer of sliced potatoes, then some fried onion/bacon and some fresh cream/egg composition. On top spread some mozzarella.
Continue adding the layers until you finish the potatoes and the other ingredients.
Put the tray in the oven at 180 Celsius degrees for 1 hour. Cover the tray with some baking paper if the top starts getting a brown colour.
Enjoy!
The inspirational recipe can be found here
- 500 grams of potatoes
- 200 grams of fresh cream
- 125 grams of mozzarella
- 100 grams of bacon/prosciutto
- 40 grams of butter
- 1 big onion
- 1 egg
Use half of the butter to fry at medium fire the chopped onion and the prosciutto.
Mix the fresh cream with the egg.
Clean and cut the potatoes in thin slices.
Cover the bottom of an oven tray with the remaining butter.
Add a first layer of sliced potatoes, then some fried onion/bacon and some fresh cream/egg composition. On top spread some mozzarella.
Continue adding the layers until you finish the potatoes and the other ingredients.
Put the tray in the oven at 180 Celsius degrees for 1 hour. Cover the tray with some baking paper if the top starts getting a brown colour.
Enjoy!
The inspirational recipe can be found here
Tuesday, September 27, 2016
Eating out - Rataskaevu 16, Tallinn, Estonia
Probably the best restaurant in town with very friendly staff:).
We´ve been there twice and the food was awesome. A well deserved 1st place on TripAdvisor´s list.
We´ve been there twice and the food was awesome. A well deserved 1st place on TripAdvisor´s list.
Monday, September 26, 2016
Eating out - Pelmeni XL, Riga, Latvia
While in Riga we tried something more ... local.
It was a very nice experience, at a really small price. They are basically some tortellini like pasta, boiled or fried, to be served with various sauces.
It was a very nice experience, at a really small price. They are basically some tortellini like pasta, boiled or fried, to be served with various sauces.
Sunday, September 25, 2016
Friday, September 23, 2016
Triple Chocolate Mousse Cake - recipe
Ingredients for the dough (for a 24 cm in diameter round tray):
Ingredients for the black chocolate filling:
Ingredients for the milk chocolate filling:
Ingredients for the white chocolate filling:
First, prepare the dough.
Mix the cocoa powder with the sugar and the crushed almonds.
Preheat the oven at 190 Celsius degrees.
Beat the egg whites with the sugar and the salt until fluffy.
Mix them with the cocoa/almond composition.
In an oven tray covered with a baking paper add the composition and put it in the oven for 15 minutes or until ready.
When ready, let it cool!
Prepare the black chocolate filling.
Mix 100 grams of fresh cream with the chopped black chocolate and let it melt at slow fire.
In a separate bowl put the gelatin sheets in cold water and let it hydrate.
When the chocolate melted, let it cool a bit and then add the hydrated gelatin sheets. Mix until well incorporated.
Beat the remaining fresh cream with the sugar and then add the cooled chocolate composition.
Assembling the cake: Now that the dough layer is cooled, put it on a plate in a detachable circle. Cover it with the black chocolate filling and put it in the fridge for 1 hour.
Prepare the milk chocolate filling:
Above a slow fire, quickly mix the chopped chocolate with 100 grams of fresh cream.
Let it cool a bit, then add the hydrated gelatin sheets and mix.
Beat the remaining fresh cream and incorporate it slowly into the chocolate composition.
Assembling the cake: Take out the cake from the fridge and add the milk chocolate filling over the black chocolate filling. Put it back in the fridge for another hour.
Prepare the milk chocolate filling:
Over a slow fire, quickly mix the white chocolate with 100 grams of fresh cream and let it melt.
When cooled, but still warm, add the hydrated gelatin sheets and mix.
Beat the remaining fresh cream and then incorporate it into the white chocolate composition.
Assembling the cake: Take out the cake from the fridge and add the last filling. Put the cake back in the fridge for a few hours, preferable over night.
For the decoration of the cake, just grate some black chocolate above and it´s ready or you can spread some cocoa and slice some fruits.
Enjoy!
The original recipe can be found here
- 90 grams of powdered sugar
- 60 grams of crushed almonds
- 20 grams of cocoa powder
- 4 egg whites
- 1 spoon with sugar
- a bit of salt
Ingredients for the black chocolate filling:
- 200 grams of black chocolate
- 300 grams of fresh cream
- 3 grams of gelatin sheets
- 1 spoon with sugar
Ingredients for the milk chocolate filling:
- 200 grams of milk chocolate
- 300 grams of fresh cream
- 3 grams of gelatin sheets
Ingredients for the white chocolate filling:
- 200 grams of white chocolate
- 300 grams of fresh cream
- 3 grams of gelatin sheets
First, prepare the dough.
Mix the cocoa powder with the sugar and the crushed almonds.
Preheat the oven at 190 Celsius degrees.
Beat the egg whites with the sugar and the salt until fluffy.
Mix them with the cocoa/almond composition.
In an oven tray covered with a baking paper add the composition and put it in the oven for 15 minutes or until ready.
When ready, let it cool!
Prepare the black chocolate filling.
Mix 100 grams of fresh cream with the chopped black chocolate and let it melt at slow fire.
In a separate bowl put the gelatin sheets in cold water and let it hydrate.
When the chocolate melted, let it cool a bit and then add the hydrated gelatin sheets. Mix until well incorporated.
Beat the remaining fresh cream with the sugar and then add the cooled chocolate composition.
Assembling the cake: Now that the dough layer is cooled, put it on a plate in a detachable circle. Cover it with the black chocolate filling and put it in the fridge for 1 hour.
Prepare the milk chocolate filling:
Above a slow fire, quickly mix the chopped chocolate with 100 grams of fresh cream.
Let it cool a bit, then add the hydrated gelatin sheets and mix.
Beat the remaining fresh cream and incorporate it slowly into the chocolate composition.
Assembling the cake: Take out the cake from the fridge and add the milk chocolate filling over the black chocolate filling. Put it back in the fridge for another hour.
Prepare the milk chocolate filling:
Over a slow fire, quickly mix the white chocolate with 100 grams of fresh cream and let it melt.
When cooled, but still warm, add the hydrated gelatin sheets and mix.
Beat the remaining fresh cream and then incorporate it into the white chocolate composition.
Assembling the cake: Take out the cake from the fridge and add the last filling. Put the cake back in the fridge for a few hours, preferable over night.
For the decoration of the cake, just grate some black chocolate above and it´s ready or you can spread some cocoa and slice some fruits.
Enjoy!
The original recipe can be found here
Thursday, September 22, 2016
Hotel review - Radisson Blu Sky Hotel, Tallinn, Estonia
Nice room, comfortable bed, great view from our room and helpful staff.
The breakfast was decent (except the cooked to order omelette).
Private paid parking and free wi-fi.
The breakfast was decent (except the cooked to order omelette).
Private paid parking and free wi-fi.
