Sugar, sugar and sugar. These days we try to eat less sugar than before, because most of the food have sugar inside. But, sometimes, I crave for something full of sugar like a beautiful Pavlova. This is the second Pavlova that I made. The first one was without sugar, so in the end did not look like a Pavlova at all. So I decided to make Pavlova as it is, yummy, soft,crisp and full of sugar. Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
- 4 large egg whites, room temperature
- 1 cup dark-brown sugar
- pinch of salt
- 2 table spoons cacao powder
- 1 1/2 cups heavy cream, whipped to soft peaks
- almonds for garnish
- 100 g chocolate for garnish
- 1 teaspoon butter
Make the meringue: Preheat oven to 200 degrees Celsius. Line a rimmed baking sheet with parchment. Draw an 20 cm circle on parchment, then flip. Mix whites and salt in a mixer bowl. Add sugar and whisk constantly until sugars dissolve. Whisk on medium-high speed until stiff peaks form, about 8 minutes.
Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula spread meringue into a round, using circle as a guide. Do not to spread out too much; meringue will spread more during baking. Form a well in center, being careful not to spread meringue too thin.
Bake meringue until dry to the touch, about 1 hour with the oven door open a little bit (I put a metal knife in the door). Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
In a bowl put the chocolate and butter and put it in the microwave till you have a soft mix. Mix it form time to time.
To assemble Pavlova: Spread whipped cream evenly in center of meringue, leaving a 2-4 cm border from edge. Add the almonds and then the chocolate mix. Serve it immediately.
Snowball radishes are grown mainly for its small, round root. The roots of the Snowball radish are creamy white from the skin through to their flesh. The leaves of the Snowball radish are also edible, providing a spicy radish like flavor and textural alternative to the roots.
Snowball radishes contain vitamin C, calcium, magnesium, folate, and potassium. They are often recommended as a digestive stimulant.
Radishes have been known to soothe sore throats and relieve congestion by clearing the sinuses.
Regular consumption of radishes protects your liver and gallbladder from infections and ulcers.
Radishes are considered roughage, which means that it is composed of indigestible carbohydrates. This facilitates digestion, water retention, and it fixes constipation.
Juice from radishes cures inflammation and a burning feeling during urination. It also cleans out the kidneys and inhibits infections in the kidneys and urinary system.
Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. They are also low in digestible carbohydrates, high in roughage and contain a lot of water, making radishes a very good if you want to lose weight.
Radishes lower body temperature and relieve inflammation from fevers.
Radishes are mostly composed of water, and they are a great way to keep your body hydrated.
Radishes work as a good appetizer, mouth and breath freshener, laxative, and metabolism regulator.
Good mother diet has nominated Cooking Without Limits for the Real Neat Blog Award. Good mother diet is a great blog about food and life where you have healthy recipes and also Meatless Monday or Wheatless Wednesday. Check the blog and wait to be surprised.
This award is another friendly and light-hearted award to get to know your fellow bloggers and to recognise their achievements. :)
The ‘rules’ of the Real Neat Blog Award are: (feel free not to act upon them if you don’t have time, or don’t accept awards etc.):
- Put the award logo on your blog.
- Answer 7 questions asked by the person who nominated you.
- Thank the people who nominated you, linking to their blogs.
- Nominate any number of bloggers you like, linking to their blogs.
- Let them know you nominated them (by commenting on their blog etc.)
Good mother diet QUESTIONS:
- What is your favorite dish? – I will need a very long list to put my favorite dish. I will try to give it 3: goulash soup, roasted eggplant fan and guacamole.
- Why did you decide to blog? – I start taking food photography very seriously so cooking was a next step. I was tired to shoot raw fruits or vegetables. So I decided to blog and write about food photographyaand my recipes.
- What do you love about the world? – Kids. Happy kids running around.
- What do you hate about the world? – Unhappy kids.
- What would your superpower be and what would you do with it? – The power of happiness.
- What is your favorite non-food activity? – Playing with my little boy
- Which type of your blog posts gets most activity? – The posts about my life and my experience in and out the kitchen
Love life eat
My via delle rose
- Where is the place you want to live forever?
- Who is the chef you want to cook with?
- What is your favorite dessert?
- How many hours in a day you spend in the kitchen?
- What did you learn in the kitchen in the last year?
- Who is your favorite chef?
- What is your favorite blog post?
I made this recipe this fall with different type of cheese, each time. Could go very good without the cheese for the vegans or you can add some bacon if you like meat very much. I loved it with salty cheese and no bacon, and as you can see, the presentation makes you eat everything.
- 1 big eggplant or 2 small eggplants
- 2-3 tomatoes
- 1 onion
- 200 g cheese (cheddar or salty cheese)
- salt and pepper
- olive oil
Cut the tomatoes, cheese and onion in thin slices. Clean the eggplant and cut it in two. Each half cut it in thin slices. Keep the stem so all the slices will stay together. Put some salt on it and leave it to get soft a little bit.
Stuff eggplant slices with tomato, cheese and onion. Press the eggplant slightly with the palm of your hand to form a fan. At the end add some pepper on top.
Preheat the oven to 200 degrees C. Bake the eggplant for 50 minutes or till the eggplant is done.
Serve it with a light sauce made with yogurt and garlic or any sauce you like. Enjoy!
I made this tarts and eat them in one day with my little one, with fresh blueberries and ice cream. My little one says vanilla, but he loves chocolate ice cream, so for him was chocolate. I love it with vanilla.
- 1/2 cup butter at room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoon baking soda
- 2 cups flour
- 1/2 cup milk
- 2 1/2 cup fresh blueberries
Heat oven to 200 degrees. Grease tart forms. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla and baking powder. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into tart forms and sprinkle topping onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch. Serve with fresh blueberries or ice cream. Enjoy!
I have been blogging for 3 years now and I like it more each day. Food photography is the easy part on the blog. The difficult part is the cooking, because as I always said, I am just at the begging of cooking life. I am happy that I still have my fingers and I am getting better every day. Here are some things that I learned in the kitchen that can hopefully help you in your own home cooking.
- Failure is an option. Learn from your failure and move on. You can write in a notebook about failure or success. It will help you not to make the same mistake again.
- Don’t compare yourself with anyone, but you. You are the only chef in your kitchen and you need to get better every day.
- You always have to work clean. That’s how you stay organized.
- If your knives are sharp, you look sharp. It’s as simple as that.
- Practice, practice, practice. You will get better with lots of practice.
- Patience in the kitchen. Some things simply need time to cook, and pushing the ingredients around in the pan isn’t going to help.
- Improvise. Creativity is around the corner, or next to the knives. If you don’t have an ingredient from your recipe, try adding something else. Just stay close to the recipe. Recipes aren’t perfect. It’s important that you make something you’re happy with and excited to eat!
- If someone says something negative about your cooking, try not to take it personally. If it’s some good advice on what to do next time, treat it like a free cooking lesson learned that will help you make tastier food. If they’re saying something just plain mean, well, ignore it and keep on cooking!
- Ask for help. If you are stuck, or you don’t know about something call a friend you know cooks better that you, ask your mom or mother in law (they have so much experience), check on the internet.
With these new ideas in hand, I implore you to jump into your kitchen and start cooking. Not sure where to start? Any recipe will do. Have fun!
Fall is in full swing. I love the cool frost of autumn just until the leaves finish changing and fall, crumpled, at the bottom of the tree. Various shades of bright red and orange leaves take me back to the many months of my childhood years that were spent watching the leaves fall softly, feeling them sweep across my face on their way to the ground.
Hiking up mountains. Biking down city streets. Running on trails. Fall is the perfect season to revisit the great outdoors, and fall in love with it all over again.
It’s great when you and your son don’t have a terrible cold. But, because I am stuck in the house feeling like dying, I found myself looking to cook something to make me feel better, something that will go so beautiful with a hot chocolate.
So, here it is one of my comfort food, a cake with pears from my garden, which makes my day better.
- 5 eggs
- 4 sweet and soft pears
- 10 tablespoons sugar
- 10 tablespoons flour
- 7 tablespoons milk
- 7 tablespoons oil
- 4 tablespoons cocoa
- 1 baking powder
Line a base of baking form with a parchment paper. Preheat an oven to 200°C/180°C fan.
Separate the eggs. In a bowl whisk the whites until soft peaks. Add the sugar and whisk it till it dissolved. Add the egg yolks, milk and oil. With a spoon add the flour, baking soda and cocoa and mix it very softly.
Pour the mixture into the prepared form. Press the pears in, stem end up. Bake for 40 minutes or until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely.
Sprinkle with icing sugar before serving. Serve with a cream or ice-cream. Enjoy!