What are you craving for sunday morning brunch?
I just licked my fingers after an appeltaart piece with homemade icecream…
Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one’s belt buckled. said Frederic Raphael, an American, British educated screenwriter best know from his contribution on the script of Eyes Wide Shut, the last movie directed by Stanley Kubrick.
Waking up with a cup of mint tea, I m considering the above statement in relation to last night’s dinning adventure or perhaps experience. On the occasion of my coming 25th birthday, we went for dinner to a well know restaurant in Amstelveen called De Jonge Dikkert. The stuff was friendly, the establishment magnificent (an old windmill) and the food I have no words for so I decided to post a snapshot for each of our 3 dishes.
So did i sin last night? Probably yes..
Today, I was browsing through my shelves, reorganising and decluttering old volumes of various kinds of magazines when a thichk dusty Forbes volume fell literally on my head!
Unlike Archimedes eureka moment i just got a headache from all that paper’s gravity force.
Never the less, this random event coincide with me forgeting to trash that particular magazine.
Later and much to my surprize, i decided to give it a go and browse briefly through the glossy pages, mainly seeking an excuse to take a break from tidying up my shelves..
As I was browsing through expensive watches, powerful men and yachts wondering why i had that particular magazine “in house”, I found a full page commercial depicting :
“The most expensive chocolate truffle in the world, La Madeline au Truffe”.
“La Madeline au Truffe starts with a decadent 70% Valrhona dark chocolate, heavy cream, sugar, truffle oil and vanilla as the base for the rich decadent ganache. A rare French Perigord truffle (a rare mushroom) is then surrounded by this rich decadent ganache; it is enrobed in Valrhona dark chocolate and then rolled in fine cocoa powder. The result is pure extravagance! Lying on a bed of sugar pearls in a silver box tied with a ribbon.”
And it is so that i decided to go make some ganache and roll into coconut crumbles, caneel flavored crystal sugar and lick my finger as i roll my very own freshly made chocolate truffels!
Did you know?
Truffels were invented by M. Dufour in Chambéry, a beautiful city on the south east of France in a cold December 1895! M. Dufour used ganache, rolled it and coated it and served the first truffel that would come to be the number 1 cherished chocolate sweet in the world today!
Today, we can distinguise three different variations of truffels, all made with the same principle (rolling bitesize balls and covering them with yummie things).
-The Swiss variation
-The Canadian variation or American variation (depending on your source of info:P)
-The European variation
While the swiss variation includes a mixture of melted chocolate with cream and butter and uses cocoa as a coating, the european uses cocoa powder, milk powder and fat which makes its lifespam on the shelf or in your cookie jar more lasting. The American/Canadian variation differs even more since peanut butter and graham cookies are used as main ingredients.
Though i like all three variations, i usually make my truffels using Elleen’s Method, which i like to call the French-Dutch variation as i came up with it during my studies while sitting in a high speed train crossing Europe.
I use ganache and mix it with cake crumbles. Leave it to cool and roll it in balls. Then i use farmers butter mixed with syrop to coat it and then dip it in chocolate flakes, coconut or crystal sugar.
I tend to divide the paste and add liquer , amaretto, coconut liquer or menthe de creme or kaluah and make variations of truffels to please all of my friends.
This morning i woke up and the sun was shinning bright. That wouldnt be so exciting in itself as a phenomenon if it wasnt for the fact that i m living in the Netherlands and this summer it has been raining almost everyday..
I had nothing for breakfast but a bunch of fresh blueberries..
I checked the cupboards and luckily i still had flour, sugar, some baking powder and oil and a pinch of salt..
That and 30 min is actually enough to whisk together and bake fresh blueberry muffins!
If you have some cinammon.. sprinkle them gently!
Mommy’s tip: Pour some water in the muffin cups before you pour in the dough will help the muffins stay moist!!
Frozen Yogurt is yummie!
Its simple and easy to make and can impress!
Inspired by a strawberry glass dessert I had in France, I come up with yummie isje.
I added liquer, honey and mashed strawberries and berries for a nice flavor. Then crushed some biscuits for the something extra.. layered them and voila!