29 September 2014
22 September 2014
Pick 2 kg figs from your tree, wash them and cut into small pieces. Boil them in an open pan with the juice of 2 lemons, 660 gr sugar and...some aceto balsamico for about an hour. In the meantime sterilize jam pots and lids. Fill the pots as much as possible, close them and put them upside down for 5 mins, then turn. Cover with a tea towel to slow down the cooling proces. Recipe: www.italiaanskokenmetantoinette.nl
Served with fried apple and foie gras.
19 September 2014
18 September 2014
Take 150 gr. hazelnuts, almonds and pistachios, fry them lightly in a dry pan and let them cool. Separate 3 eggs, whisk the whites. In a small pan mix 100 gr honey with 4 tbsp of Canderel 100% sucralose and 3 tbsp water and bring to the boil till 120C (use a thermometer). Then mix this syrup with the eggwhites and fold it till cooled. Then add 25 cl whipped cream, the nuts, 50 gr white raisins and 150 gr raspberries.
Pour into a cake mold lined with cling film . Freeze for 12 hours.
Use a stick blender to make the coulis from 150 gr raspberries, juice of 1/2 a lemon and 2 tbsp sugar
From Gourmet magazine.