The three berries sorbet, a summer treat in the middle of a winter

threeberriessorbet

This morning I have an hour just for myself! The young one needs a haircut and his father is about to take him to a barber shop. That is never an easy job. The seven year old doesn’t understand the point of cutting his hair as it will grow back again and that makes him unhappy. He is a child who embraces logic so I tease him by saying that if he doesn’t cut his hair it’ll grow so long, maybe down to his feet and he won’t be able to do anything, including making a new lego building. I assume that the fact that he had to stop playing with lego blocks in order to go to the barber shop is what made him unhappy in the first place. He looks at me and his eyes are saying, “Mum your imagination is beyond me,” but he goes to the barber’s giving up his logic as deep down he knows a haircut is much needed.

Continue reading

when you are in love… homemade Nutella and diverse Brioche

brioche&nutella-

When you are in love, well you are in love! This sentence made me smile. You can certainly try and distract yourself by doing something else, preferably exciting like – baking, cooking, reading, singing, sewing, knitting, paragliding or dieting but at the end there is one thing you cannot stop doing and that is – thinking about the object of your love. So, I’ve been trying to ignore this object of my love for quite some time now. What is the reason for such a drastic measure, you might ask? Well, you see I actually don’t like Nutella – there I said it. Continue reading

sutlijas aka rice pudding

ricepudding1

ricepuddingduo

Sutlijas is one of the first desserts I remember as a child. It is a simple dessert, easy to make and I assume our working mums, who were also  good housewives had to come up with a handy solution. Sutlijas was certainly one of those. A rice cooked in milk, sweetened with sugar, but not too much, and dusted with cinnamon on the top – that is Sutlijas. It’s made like this or similarly, around the world and quite often it’s just the name that is different.

It wasn’t always my favourite dessert but I never said no to it. I guess I learned to appreciate it later in my life more than when I was little. Some things take time but not this dessert. That is another beauty that comes with age as well; you learn to appreciate time as well. Don’t get me wrong, I am one of those people who can wait for hours for the dough to rise but when you are in a hurry and you still want to finish your dinner with a nice dessert – Sutlijas is the way to go.

ricepudding2 Continue reading

honey and yoghurt pannacotta with rhubarb and strawberry jam

panna cotta6

If I wait long enough, pannacotta will slide slowly from the metal mould! I know that now but you should have seen me this morning doing my best to keep my cool. After applying all the tricks I know and finally deciding that we will eat this pannacotta straight from the mould – the miracle happened. The truth is, I had to wait a bit longer, 5 minutes is just not enough and once you have this dessert out of the mould, everything changes. All the troubles can be easily forgotten. This dessert shines at you, saying –  I love this shape, make one more! Which I will but you can save yourself trouble and use glass, silicon or ceramic moulds, as it is much easier that way.

panna cotta1

panna cotta4

If  I have to describe pannacotta in one sentence, I will say that it is one of the most simply divine Italian desserts and much appreciated around the world. Normally I would make it in individual portions, using ramekins but this time I wanted to make it more festive and decided to go with this larger mould. You have to forgive me, after a month of sleepless nights, high temperatures and a serious dosage of medications I was in need of something glorious. This particular pannacotta is made with yoghurt and honey, so again another not such a heavy or sweet dessert and I decided to serve it with rhubarb and strawberry jam which, with its sour and fresh flavour, matches perfectly. I hope the Italian chefs will forgive me for not using egg whites or baking it in a bain-marie in a low oven, because this time the whole process has been done on the stove, simmering the cream. It is still a divine dessert!
Continue reading