at the sunrise..
These summary days are the best now to enjoy nature in the village. Early wake-ups gives you a fresh mornings and you see the nature with a different sparkle and shine. A mounted feeling of energy and beaming glimpses. The reflection of the sun’s rays on the fruits urge me to just reach out, sntach it from the tree and devour it….I can gladly say mission accomplished.
One cake wasn’t enough for my husband’s birthday, I like to bake different kind of sweets and indulge ourselves with different flavors and colors and tastes. I’m used to do the classic coffee tiramisu and I wanted to use the Limoncello I got from Italy, so I made up this delicious colorful tiramisu.
Tiramisu al limoncello
- one pack lady fingers
- 250g mascarpone
- 120ml cream
Dilute some limoncello in water. Soak each lady finger in the limoncello for few seconds and place them in a medium glass dish. Whisk the cream and beat in the mascorpane until all corporated.Spread the cream mixture on the biscuits and then the sliced strawberries. Refrigerate over night if possible. And enjoy.
Last week was my husband’s birthday, and i always like to bake cakes for birthdays. So a chocolaty delicious rich cake is perfect for such occasions.
No need to explain to you how beautiful the nature is in Spring, and specially my beloved village, Deirmimas, which was blossoming, radiant with green views, fragrant with blooming trees… I will let the pictures tell you of the greatness of the Nature.
Green peas from our garden
Physalis, also from our garden
green beans, from my uncle’s garden
for you, Diana…!
Whenever we feel like weak or down, or lost and everything seems blurry, uncertain, wondering why this or that has happened to us, well, at the end of each dark tunnel, there’s a dim light, waving for us, to reach, and through our path, we might stumble or fall but with each downfall we rise higher. As my friend Loulou said, there’s always hope, in each corner of our path. This is what makes us, strong, ambitious persons. Here’s to new beginnings… this sweet spicy cookie…
This lovely butternut squash has been standing in the kitchen for quite some time, and ready to be peeled and devoured. And I was wondering about the flavours that squashes can give to a soup. A delectable one, perhaps! And I was right about that, I really enjoyed the creaminess and sweetness of this squash in soup. Try this heart-warmy delicious soup and tell me your thoughts.
Butternut Squash Soup
- 1 butternut squash, about 1 kg, deseeded and peeled
- 2 tbsp oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 850 ml hot vegetable soup
- 4 tbsp crème fraîche, plus more for drizzling
- 1-2 tbsp red dried chilies
1.Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and whizz with a stick blender until smooth and silky. Reheat gently, and add hte crème fraîche then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli, and if desired, a drizzle of olive oil.
Happy New 2013 to everyone. A warm-hearty soup is the best to stay warm during the cold storm that has arrived to our region. And since I love mushrooms, the best way to enjoy them and satisfy myself is by preparing and sipping this soup. I’ve been thinking of doing this soup long time ago. And this is the best time for it.
- 50 g butter
- 2 tbsp olive oil
- 1 onion, chopped
- 700g mushrooms, coarsely chopped
- 850 ml chicken stock
- 150 ml cream
-1 tbsp dried thyme
-salt and pepper
In a large saucepan, melt the butter and a little of the olive oil and add the onion, and cook for 10 minutes until soft then add a little olive oil and the mushrooms and cook until they are browned.
Stir in the stock and thyme and bring to the boil, then reduce the heat and leave to simmer for about 20 min. Then transfer the soup to a blender and blend until the soup is smooth. Transfer back to the pan and on low heat, add the cream and stir. Season with salt and pepper to taste. Ladle into small bowls and drizzle over some olive oil. Enjoy.