This month, SHF is hosted by Amrita form La Petite Boulangette and the theme she chose was Asian inspired sweets. And she didn’t want us to make a regular asian dessert, but to incorporate an Asian ingredient into a classic dessert recipe. Hmm… Well, you can’t go wrong with truffles, can you? I am not posting a recipe because it…
2 sheets puff pastry (250 g each)200 g skinless, boneless, chicken breast50 g cooked wild garlic leaves (ramsons) (cooked for 8 minutes in boiling water)50 g non salted cheese2 1/2 Tbsp sour cream2 Tbsp Vegeta seasoningground black pepper to taste1 egg white Cut chicken breasts to pieces, rub them with Vegetaand fry on a little oil for a few minutes…
3 little piggies Everybody saw them. Bakerella’s unbelievable sweet cake pops. From the first moment I saw them I wanted to make them. And I did. Kind of. Different angle For the cake, I used Su-Yin’s recipe. It is probably the best chocolate cake I’ve ever had. I halved it and it gave 17 cupcakes. To make the dough, bake…
150 g cooked young stinging nettle leaves*1 large clove garlic1 1/2 Tbsp bread crumbs1/4 tsp salta pinch of black peppera pinch of backing soda1 small egg *Leave stinging nettle leaves soaked in water overnight. Cook for 5 minutes in boiling water (this will neutralize toxic component found in the plant). Cut cooked leaves to small pieces (like minced meat). Add…