HEAVEN IN A GLASS

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I totally made up the name of this dessert, but I must say it does taste heavenly. It is very easy to make and I probably make it too often – that’s how much we like it. This time I used blueberries, but you can use any other fruit of your choice. Strawberries, raspberries or mangoes would be perfect.

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Ingredients for 4 cups:

-200 g white chocolate

-250 g mascarpone cheese

-1 packet vanilla sugar

-300 ml whipping cream

-fruit of your choice

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Melt white chocolate over a bain-marie and let it cool. In the meantime, mix mascarpone cheese with vanilla sugar, then add heavy cream and mix on the highest speed until it gets thick. In the end, add the white chocolate and mix again. Put the mixture in the fridge for an hour so it gets really nice and cold. Serve in a glass with fruit. Easy, right? 🙂

IMG_3901Enjoy!

Bisous,

Fée

 

Photos: Bernarda Plavsic (InstagramFacebook)

 

 

 

 

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SPICY PUMPKIN SOUP

To me, cooking is art. Passion. Love made visible. It awakens my senses and nothing gives me more pleasure than seeing people I love gathered around the table, eating food that I cooked. At weekends I tend to spend more time in the kitchen and make three-course meals, especially if we are all at home. During the week, however, it gets very dynamic around here and we are often on a tight schedule, so I try to follow a simple rule: all meals have to be healthy, delicious and cooked in under an hour. Nobody has time to spend too much time in the kitchen these days, especially if you are trying to balance work and family.

The recipe I’m sharing today meets all the conditions required. I’ve tried many pumpkin soup recipes, but this one is definitely my favourite. It is creamy, sweet, spicy, silky and smells heavenly! In fact, is so amazing that I made it three times last week. I hope you’ll try it and like it. 🙂

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Ingredients for 4 persons

  • 500 g butternut squash
  • 2 carrots
  • 300 ml chicken or vegetable stock
  • 1 large onion
  • 2 cloves of garlic
  • 2 teaspoons of curry powder
  • 1 orange
  • cream
  • olive oil
  • cayenne pepper

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Method

  1. Peel and chop your squash and carrots, then put in a pot. Add stock  and just enough water to cover the vegetables. Add some salt and  cook over medium heat. If you don’t have stock, you can add 2 bouillon cubes.
  2. When the vegetables are almost cooked, peel and finely chop onion and garlic cloves and squeeze orange. Heat a tablespoon of olive oil in a smaller pot, add onion and garlic and saute for 2 minutes. Add two teaspoons of curry powder and mix. Add squeezed orange juice. Lower the heat and cook for 3 minutes.
  3. Put onion and garlic into the larger pot and add some water if needed, just to cover the vegetables. Cook until everything is nice and tender.
  4. Turn off the heat and using your stick blender make a smooth and silky purée. Taste and add salt if needed.
  5. Pour the soup into 4 bowls, add a drizzle of cream and olive oil and cayenne pepper to taste.
  6. Bon appétit!

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Bisous, Fée


 

Kuhanje je za mene umjetnost, strast i ljubav u tanjuru. Dok kuham, sva moja osjetila uzivaju i gotovo da nema vece srece nego kad vidim drage ljude okupljene oko stola kako uzivaju u mojoj hrani. Vikendom obicno vise vremena provodim u kuhinji i pripremam kompletne obroke, od predjela do deserta, posebno ako smo svi kod kuce. Tijekom tjedna zivimo vrlo dinamicno i po strogom rasporedu, pa iz tog razloga nastojim slijediti jednostavno pravilo: svi obroci moraju biti zdravi, ukusni i spremljeni u manje od jednog sata. U danasnje vrijeme svi zivimo brzo i nitko nema vremena provoditi sate u kuhinji, posebice oni koji balansiraju izmedju posla i obitelji.

Danasnji recept zadovoljava sva tri navedena uvjeta. Isprobala sam mnostvo recepata za juhu od bundeve, ali ovaj je definitivni favorit. Kremasta, slatka, pikantna juha svilenkaste teksture i bozanstvenog mirisa. Toliko je ukusna da sam je prosli tjedan spremala cak tri puta! Nadam se da cete je isprobati i da ce vam se svidjeti. U svakom slucaju, javite dojmove! 🙂

Sastojci za 4 osobe

  • 500 g muskantne bundeve
  • 2 mrkve
  • 300 ml pileceg ili povrtnog temeljca
  • 1 veliki luk
  • 2 cesnja cesnjaka
  • 2 zlicice curryja
  • vrhnje za kuhanje
  • maslinovo ulje
  • kajenski papar

Priprema

  1. Ogulite i na jednake komade narezite bundevu i mrkve te ih stavite u posudu u koju cete dodati temeljac i dovoljno vode da prekrije povrce.  Posolite i kuhajte na srednje jakoj vatri. Ako nemate temeljac, dodajte dvije kocke za juhu.
  2. Kad je povrce skoro kuhano, ogulite i nasjeckajte luk i cesnjak te iscijedite narancin sok. Zagrijte zlicu maslinovog ulja u manjoj posudi, dodajte luk i cesnjak te pirjajte 2 minute. Posipajte luk i cesnjak curryjem i promijesajte, a potom dodajte narancin sok. Smanjite vatru i pirjajte 3 minute.
  3. Prebacite luk i cesnjak u veliku posudu i dodajte vode ako je potrebno, toliko da prekrije povrce. Kuhajte sve zajedno dok povrce ne bude potpuno mekano.
  4. Ugasite vatru te stapnim mikserom napravite kremasti pire. Kusajte i po potrebi dodajte soli.
  5. Rasporedite juhu u 4 posude, dodajte malo vrhnja za kuhanje, nekoliko kapi maslinovog ulja i kajenskog papra po zelji.
  6. Dobar tek!

 

Bisous, Fée