Sunday, 31 December 2017
Trip to Montagnana, Italy
Really small center. One of the beautiful fortified medieval towns called "Citta Murate" in the Veneto region (see more info on their official website: www.cittamurateveneto.it):
Friday, 29 December 2017
Thursday, 28 December 2017
Two cookies - French Revolution, Bucharest Romania
The eclair shop is located next to Ateneul Roman.
We had three flavours, but we liked only two of them. It depends on your taste, though.
They were rather decent, but don't expect extraordinary.
We had three flavours, but we liked only two of them. It depends on your taste, though.
They were rather decent, but don't expect extraordinary.
Wednesday, 27 December 2017
Tuesday, 26 December 2017
Hotel review - Graffit Gallery Design Hotel, Varna, Bulgaria
We had a junior suite and it was OK. The breakfast was good.
Free WIFI and free private parking places.
Free WIFI and free private parking places.
Monday, 25 December 2017
Sunday, 24 December 2017
Eating out - Gostilnitza Chuchura, Varna, Bulgaria
The restaurant is not far from city center.
The interior is nicely decorated in the traditional style.
We chose some meat from the grill and it was good (we usually recommend grilled meat as a safe bet in Eastern Europe).
The wine was also very good.
The interior is nicely decorated in the traditional style.
We chose some meat from the grill and it was good (we usually recommend grilled meat as a safe bet in Eastern Europe).
The wine was also very good.
Saturday, 23 December 2017
Pear muffins - recipe with step-by-step photos
Ingredients for 12 muffins:
Preheat the oven at 200 degrees Celsius.
With a fork, beat the eggs for a few seconds.
Add the sunflower oil, the milk, the honey, the fresh cream, the chopped walnuts, 3 grated pears and 1 chopped pear and mix until well incorporated.
In another bowl, mix the flour with the cinnamon, the nutmeg, the salt, the vanilla sugar and the baking powder.
Add the flour composition over the egg/milk composition. Mix everything until well combined.
Pour the composition in the muffin cups and bake it for 15 - 20 minutes or until done.
If you like more walnuts, before baking you can spread some finely crushed muffins on top of the muffins.
Enjoy!
The original recipe can be found here
- 4 pears
- 200 grams of wheat flour
- 100 milliliters of milk
- 70 grams of fresh cream
- 50 grams of honey
- 50 milliliters of sunflower oil
- 2 eggs
- 1 teaspoon of baking powder
- a few walnuts
- a bit of nutmeg
- a bit of cinnamon powder
- a bit of vanilla sugar
- a bit of salt
Preheat the oven at 200 degrees Celsius.
With a fork, beat the eggs for a few seconds.
Add the sunflower oil, the milk, the honey, the fresh cream, the chopped walnuts, 3 grated pears and 1 chopped pear and mix until well incorporated.
In another bowl, mix the flour with the cinnamon, the nutmeg, the salt, the vanilla sugar and the baking powder.
Add the flour composition over the egg/milk composition. Mix everything until well combined.
Pour the composition in the muffin cups and bake it for 15 - 20 minutes or until done.
If you like more walnuts, before baking you can spread some finely crushed muffins on top of the muffins.
Enjoy!
The original recipe can be found here
Friday, 22 December 2017
Hotel review - Van der Valk Nuland, The Netherlands
The room wasn´t in the main building, but in another one behind.
We booked a superior room which, unfortunately, was old and with a heavy smell. Actually we refused the first 2 rooms they gave us, which smelled even worse. On the internet the rooms looks nice, but in reality .....well, it looked more like a cheap motel rather than a 4 star hotel.
The employees of the hotel were really nice, though.
Breakfast was decent if you don´t count the flies who were everywhere.
Free WIFI and free parking places.
It wasn´t a experience that we would repeat!
We booked a superior room which, unfortunately, was old and with a heavy smell. Actually we refused the first 2 rooms they gave us, which smelled even worse. On the internet the rooms looks nice, but in reality .....well, it looked more like a cheap motel rather than a 4 star hotel.
The employees of the hotel were really nice, though.
Breakfast was decent if you don´t count the flies who were everywhere.
Free WIFI and free parking places.
It wasn´t a experience that we would repeat!
Thursday, 21 December 2017
Trip to Edam, The Netherlands
That´s the place where the Edam cheese is born.
The place is not so picturesque, though.
The place is not so picturesque, though.
Wednesday, 20 December 2017
Caramelized apples and pear mousse entremet (light cake) - recipe with step-by-step photos
Ingredients for the dough layers:
Ingredients for the caramelized apple jelly:
Ingredients for the pear mousse:
For the cover:
Prepare the dough layers:
Separate the egg whites from the egg yolks.
Beat the egg whites with a bit of salt and, separately, the egg yolks with the sugar.
Incorporate the flour in the beaten egg yolks.
Add the egg whites over the flour/egg yolk composition and mix slowly until well incorporated.
Put the mixture in a baking pan (18x18 cm) and bake it for 18-20 minutes at 180 degrees Celsius.
Let it cool. When cooled, dived it in 2 equal layers.
Prepare the caramelized apple jelly:
Mix the sugar with the water and let it caramelize at slow fire.
Meanwhile clean and chop the apples.
When the sugar is caramelized add the chopped apples and mix. Let everything simmer at slow fire for 10 minutes.
Divide the composition in two parts.
One part with chopped apples it´s to be kept for later.
Mash the other half of the apples and, while still warm, incorporate the hydrated gelatin and mix until dissolved.
Now mix the two apple parts: the mashed one and the chopped apples and let it rest in the fridge dor 2 hours in a round shape, such as a round baking tray.
Prepare the pear mousse:
In a pot add the cleaned/chopped pears with half of the sugar and the water.
Let them simmer until soft. Mash the pears and while still warm incorporate the hydrated gelatin and mix until dissolved.
Beat the fresh cream with the remaining sugar. Strain the cold pear mousse over the cream, add the yogurt and mix.
Assembling the cake:
On a plate, add one dough layer in a detachable circle. Above add half of the pear mousse and let it rest in the fridge for 90 minutes.
Take out from the firdge and add the apple jelly and on top the other half of the pear mousse.
Then cover with the second dough layer and let it in the fridge overnight.
The next day in the afternoon you will have a beautiful, stable entremet :) .
Cover the cake:
First of all, cut the pear and the apple in tiny slices and put them in a tray on a baking paper. Let them dry in the oven at 160 Celsius degrees for 1 hour (or less if they are very thin). Let them cool before using them.
Beat the fresh cream with the sugar.
Cover the cake with the cream. Add the dried sliced fruits and a vanilla stick and your cake is ready.
Enjoy!
- 3 eggs
- 3 spoons with sugar
- 3 spoons with flour
- a bit of salt
Ingredients for the caramelized apple jelly:
- 4 apples
- 100 grams of sugar
- 2 spoons with water
- 2.5 grams of gelatin
Ingredients for the pear mousse:
- 3 pears
- 300 grams of yogurt
- 200 grams of fresh cream
- 40 grams of sugar
- 6 grams of gelatin
- 2 spoons with cold water
For the cover:
- 200 grams of fresh cream
- 2 spoons with sugar
- half of an apple
- half of a pear
Prepare the dough layers:
Separate the egg whites from the egg yolks.
Beat the egg whites with a bit of salt and, separately, the egg yolks with the sugar.
Incorporate the flour in the beaten egg yolks.
Add the egg whites over the flour/egg yolk composition and mix slowly until well incorporated.
Put the mixture in a baking pan (18x18 cm) and bake it for 18-20 minutes at 180 degrees Celsius.
Let it cool. When cooled, dived it in 2 equal layers.
Prepare the caramelized apple jelly:
Mix the sugar with the water and let it caramelize at slow fire.
Meanwhile clean and chop the apples.
When the sugar is caramelized add the chopped apples and mix. Let everything simmer at slow fire for 10 minutes.
Divide the composition in two parts.
One part with chopped apples it´s to be kept for later.
Mash the other half of the apples and, while still warm, incorporate the hydrated gelatin and mix until dissolved.
Now mix the two apple parts: the mashed one and the chopped apples and let it rest in the fridge dor 2 hours in a round shape, such as a round baking tray.
Prepare the pear mousse:
In a pot add the cleaned/chopped pears with half of the sugar and the water.
Let them simmer until soft. Mash the pears and while still warm incorporate the hydrated gelatin and mix until dissolved.
Beat the fresh cream with the remaining sugar. Strain the cold pear mousse over the cream, add the yogurt and mix.
Assembling the cake:
On a plate, add one dough layer in a detachable circle. Above add half of the pear mousse and let it rest in the fridge for 90 minutes.
Take out from the firdge and add the apple jelly and on top the other half of the pear mousse.
Then cover with the second dough layer and let it in the fridge overnight.
The next day in the afternoon you will have a beautiful, stable entremet :) .
Cover the cake:
First of all, cut the pear and the apple in tiny slices and put them in a tray on a baking paper. Let them dry in the oven at 160 Celsius degrees for 1 hour (or less if they are very thin). Let them cool before using them.
Beat the fresh cream with the sugar.
Cover the cake with the cream. Add the dried sliced fruits and a vanilla stick and your cake is ready.
Enjoy!
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