Want to visit a chocolate café. These can be found all around the world. It serves only the best chocolate’s. All about chocolate, from drinks to ice cream. Great pastries. It’s just to enjoy the sweetness of life anywhere in the world.
Guylian Belgian Chocolate Café, is located in Sydney, Australia. Go here
Matcha, rubbed tea, is a Japanese green tea powder used primarily in the Japanese tea ceremony but also for flavoring and coloring, such as, ice cream and pastries. To drink it is mixed with nearly boiling hot water to desired strength and thickness.
The art of grinding dried tea leaves into powder then mixed with hot water arrived in China, probably during the Song Dynasty, from which the year 1191 was brought to Japan by Zen monks.
Green tea is not oxidized by the blacks do, but to be dried immediately after picking. This means that you benefit from all the healthy compounds found in tea bush Camellia sinensis.
About green tea and Camellia read more → here
Coffee was first discovered in Eastern Africa in an area we know today as Ethiopia. A popular legend refers to a goat herder by the name of Kaldi, who observed his goats acting unusually frisky after eating berries from a bush. Curious about this phenomenon, Kaldi tried eating the berries himself. He found that these berries gave him a renewed energy. The news of this energy laden fruit quickly spread throughout the region. You can read more here at my coffee pages
In France and Italy lavender is used as a flavoring for meat dishes and sauces.
LAVENDER CHICKEN ESCALOPES WITH CARAMELIZED PEACHES
Ingredients:
2 chicken breasts
4 large peaches or nectarines
3 whole lavender flowers, without stems
300g dried breadcrumbs
2 eggs
1. Beat the chicken breasts well with a rolling pin or large, blunt vessel on a solid workbench. Lightly dust the flattened breasts with some seasoned flour and set aside.
2. Finely chop the lavender flowers and mix with the breadcrumbs.
3. Immerse the breasts in the beaten eggs and then coat in the breadcrumb and lavender mixture, set aside in the fridge to rest.
4. In the meantime slice the peaches or nectarines into thin slices, heat a knob of unsalted in a non-stick pan
5. When the butter foams, add the peach slices and pan-fry until golden brown and caramelized then place them in a warm serving dish and cover.
6. Heat a generous amount of olive oil in a non-stick pan to a medium heat and fry the chicken breasts until cooked through and golden.
7. Drain on absorbent kitchen paper, sprinkle with a pinch of fine sea salt and serve. Bon appetit!
This is a sweet creation for love for all people in Sweden. It’s made of an almond tart case, filled with strawberry compote, vanilla mousse and almond crisp. It’s covered in white marzipan and decorated with icing sugar and a little golden crown on top.
A small cute café located on the Scanian countryside in Sweden
- Wish everyone a great Summer vacation -
Pelargonium word comes from the Greek pelargos, meaning stork. The same applies surname Geranium comes from the Greek word geranos which means crane. Pelargonium are known for their fragrant foliage. Fragrances that contain lemon, pineapple, rose, lime, apple and peppermint. Chop or cut the leaves finely and use to flavor cakes, jellies, sauces and vinegar. The flowers you can use to decorate the summerfood they are edible! Best suited is a Pelargonium graveolens found in varying aroma and flavor.
Rose Pelargonium cake with glaze
Ingredients
1 ½ dl whipping cream
1 ½ dl sugar
1 large or 2 small eggs
2 dl wheat flour
1 tsp baking powder
1 tsp vanilla sugar
A handful of fresh leaves of the rose scented pelargonium
Glaze
1 dl icing sugar
1 tsp vanilla sugar
1-2 tbsp water
A few drops of lemon and caramel color
Garnish
Leaves and flowers of Rose scented Pelargonium or Angel Pelargonium
Whip cream, stir the sugar down gently. Add egg and stir then cut flour, baking powder and vanilla sugar. Grease a form with removable bottom and dress form with pelargonium leaves. Pour in batter. Cook in 175 ° about 20 min. Feel with a stick to the cake is ready. Overturn the cake and allow to cool. In the meantime, mix your glaze. When cake is cold, you can bred to glaze and decorate the top with some pelargonium flowers and leaves. Also suitable for muffins. You may freeze them if you want! Are there any translate problems let me know!
Baked Beetroot with fresh Citrus and Herb Salad
4-8 large beetroot
200 g coarse sea salt
200 g Philadelphia
200 g Greek yoghurt
1 orange and 1 lemon
1 tsp raw sugar
4-8 sprigs fresh thyme
Salt and pepper
Do this
Turn oven to 180 degrees
Skin off the beetroot
Cut the top and the root so that they can be steadily
Make a check halfway down the beetroot. Press down a sprig of thyme in each beetroot and a little coarse salt
Set the beetroot on a plate covered with a thin layer of coarse salt. Bake in oven about 25 minutes or until beetroot become soft
Tear the skin of oranges and lemons. Squeeze out juice from both fruits
Mix the juice with Philadelphia, yoghurt and raw sugar in a mixer..salt and pepper
Serve on a bed of herb salad or the salad you prefer
Voila Bon Appetit
