Cantuccini or biscotti, are a twice-baked cake originating in the Italy. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven and then putting it back in the oven to further dry.
I am often asked to make dessert as I love to cook and most people seem to enjoy what I make. What can I say, perfect in every way…okay so I’ll lay off the bottle a bit. I took this cheesecake over to Sam and Florian’s the other night and everyone enjoyed it so I thought I’d share the recipe with you along with photos, baking tips and party games for old and young.
Hello and thank you for waiting for me so patiently (or in some cases less patiently…!). The photo is hopefully all the explanation needed as to why I haven’t posted for soooo long. I’ve been here. Okay so I have also been working like a slave, but sitting in our camper van right on the beach was the best part of the last couple of months. And I hereby swear to never again ignore my blog for so long. Sorry and please stay faithful to me even if I haven’t been very faithful to you!
This is going to become one of my firm favorites as I love potatoes and minced / ground meat. Oma Sophie is the creator of this dish and is not only a fantastic cook but also a fantastic human being. Her 3 year old grandson was listening as his mother explained to his older sister exactly what grandparents are. He then piped up and said: “When I grow up I want to be Oma Sophie.” What a compliment and a well-deserved one too.
Reading the wedding menu left me pale with anticipation and worry that I might not be able to try absolutely everything on it. And sadly I think I may have missed an item or two, though I did try my darndest not to. However, I tried (often) the nibbles which were served with the champagne and they weren’t even on the menu, so that might just make up for it. Sigh, I feel better already. (Complete wedding menu with photos as a separate blog.)
While blog browsing several months ago, I came across a reference to Cauliflower panna cotta, but no recipe. I was amazed that such a thing existed as I know panna cotta only as the Italian dessert made by simmering together cream, milk and sugar, then adding just enough gelatin to make it set (not too much mind you). Upon further research I also found a foie gras panna cotta which I have modified and experimented with just for you.
Imagine this, pink roads. I mean it, pink roads. Not your bog standard black tar roads, but nice Barbie pink roads. How can you not love a place that has pink roads AND champagne? If you were just passing through the department of Aube and you saw a blonde woman next to a magnificent chateau photographing not said beauty but the road, well that was me.