Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Colourful beginnings! This Mango Smoothie Bowl was fun to make,very in season,a mélange of flavours and textures.For me,an edible pot potpourri.
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up’ the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Rosemary Garlic Sesame Millet Crackers turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they paired together beautifully too!
Baby Mustard Greens, Turnip & Almond Soup with a Mustard Vinaigrette … the Philips Soupmaker – a review and Philips Rice Cooker giveaway. A gadget that is great to have in your kitchen, summer, winter or spring, this is one cool concept!
Dark Chocolate Fresh Plum Wholewheat Meringue Tray Bake. One bite later and it was pure joy. Moist, deeply chocolaty, delightful plum undertones, what a fun bake this tuned out to be. Must have been the plums that created some berry like magic in there
