The theme for the second Project Food Blog challenge is to prepare a dish from another culture. I’ve thought about it a lot. Any of the Asian cuisines seemed like a logical choice. But I wanted to do a recipe that is not only new to me, but probably to most of you too. And I had the perfect one!…
Soft Gianduia Cake (recipe is from Sale & Pepe magazine, Serbian issue for April 2010) 200 g gianduia chocolate 150 g butter, on room temperature 150 g powdered sugar 120 g sliced almonds 50 g corn starch 3 eggs powdered sugar and cocoa for dusting Line large baking pan with baking paper and arrange almonds over. Toast them in the…
Pain Perdu (French Toast) (recipe from Savoring Provence: Recipes and Reflections on Provencal Cooking) slices of a day old bread from a square cornered loaf 100 g butter, at room temperature 100 g red currant jam 500 ml milk 1 vanilla bean, split lengthwise 3 whole eggs, + 2 egg yolks 125 g + 2 Tbsp granulated sugar boiling water,…
I first saw these published in Sale & Pepe magazine as a promo for Menaž chocolate. Their recipes have goofy names all the time, hence the name of the truffles and the photo Forest Mystery Truffles 200 g butter200 g powdered milk200 g powdered sugarzest and juice of 1 orange300 g dark chocolatetoasted hazelnuts halves Melt 100 g butter. Add…