Walnut and raisin swirl bread

strudl a

strudl d

In less than a month we are to start our journey across the world. That always means visiting our family. We are all looking forward to it and we all have our reasons. The youngest one is mostly looking forward to the love and attention (gifts included) that he receives from everyone in immense quantities. The rest of the family, which are the two parents, are glad to provide the above mentioned happiness to the young one and indulge the grandparents with the presence of their grandchild. But don’t think that this is a sacrifice to us, as we, the parents, have our own little moments that make this time special. They mainly include wondering through the city, remembering and reliving our past, or making new adventures and stories with our son. There is a whole list of things to do but I am mostly looking forward to the slow pace of the days that any holiday should provide: short and long walks, time together, good food and small treats. Which brings me to the subject of this post. May not be a small one but it’s certainly a treat! 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